• Location: Chicago, IL

Molten Chocolate Cake

390 degrees? Is that a typo?

The Food Lab: How to Make the Best Kale Pizza

If I ever make the move out to the West Coast, maybe you can deliver this to me for MY birthday. ;)

Also, please tell me there is a photo somewhere of this dog-horse-kite-surfer-hang-glider-dunes event!

Win a Copy of 'Baked Occasions'

I have all 3 of their previous books and I love them. I usually make whatever the guest of honor requests, but my personal favorite is a chocolate stout cake with an irish whiskey ganche filling and a Bailey's frosting. It's modeled after a popular shot, and is always a huge hit.

Cook This Now: Deep Fried Avocado Tacos

I recently discovered fried avocado at a sushi place where they bring out the slices with spicy tuna on top. It is A-MAZING. Can't wait to try this at home!

Breadmaking 101: All About Proofing and Fermentation

I second the question about thoughts on proofing in the fridge overnight. I've done that on a number of occasions and had a lot of success. One time failed because I didn't wait long enough for the bread to come back up to room temp. Lesson learned!

Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will Forever Change How You Entertain

Have you tried a vegetarian version of these? Would you just add *even more!* butter/oil to make up for the lost grease from the pepperoni?

Everything You Need to Know to Start Baking Awesome Bread

Hmm, the proofing basket is new to me. Most of my bread has proofed in a lightly oiled metal bowl, and I've generally had some tasty resulting bread. What is wrong with the oiled bowl method?

This Week at Serious Eats World Headquarters

Any Hambone/Yuba updates while Kenji is off on his travels? Maybe whoever is taking care of them could send some photos. I'm going through withdrawal! :)

Chocolate Mousse and Marshmallow Icing S'mores Cake

Can you guys provide the directions for making the dulce de leche for those of us that really want to make this cake but aren't willing to buy a pressure cooker to make it?

Budget Wine Hall of Fame: 24 Great Bottles for $20 or Less

Ocean, when you go, if Craig isn't there, Sheb, his business partner, really knows her stuff and is super friendly too. I love them both. :)

Budget Wine Hall of Fame: 24 Great Bottles for $20 or Less

Ocean, if you live in Chicago, I highly recommend checking out his store. He loves talking about wine, and obviously loves getting people to learn about wine with his 6 for $60 deal.

Budget Wine Hall of Fame: 24 Great Bottles for $20 or Less

There's a fantastic wine shop here in Chicago (Alpana Singh recommended it when we were at her restaurant) that does a monthly special of wines, 6 for $60. Craig Perman takes his job very seriously. The good budget wines are out there, you probably just have to do some more diligent research.

A Guide to Tofu Types and What to Do With Them

What about grilling? I was hoping to see a good grilled tofu recipe in here.

Short and Sweet: 13 Recipes to Celebrate Cherry Season

FYI, I tried to click the recipe links directly from this article, not through the slideshow, and every one I tried (5 of them) was broken.

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Meat, meat, and more meat. It's kind of hilarious. Generally I'd say he leans towards pepperoni though.

The Best Egg Salad

Added Dijon and subbed pickles for celery. A-mazing! Loved the lemon flavor.

Manner Matters: Bagel Brouhaha and the Rules of Cohabitation

I love that this column is part manners/food advice and part relationship advice, like the one with the lady who didn't want to go out to eat with her husband's best friend's wife. :)

An Open Letter to Serious Eaters

I wasn't a regular contributor to the Talk feature, but I actually searched it pretty regularly for other user's recommendations for things to eat/drink in a town I'd be visiting that wasn't regularly featured on SE, or ideas for certain types of recipes. Many times I went to SE before google. Will the future social media options be searchable? I'm wondering how you'll avoid repeat discussions of same/similar topic.

Also, I hope Lunch in the Loop is staying on! :)

A Brief Guide to the Wonderful World of Entenmann's Doughnuts

My holy grail for these was whenever I found the box of mixed chocolate donuts. A Devil's Food Chocolate Cake coated with chocolate frosting, the standard vanilla cake chocolate coated, a vanilla cake with white chocolate coating with a dark chocolate stripe (or maybe the inverse) and of course the ever coveted Devil's Food Crumb. I may have to pick up a box (if I can still find it) for old time's sake.

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Any bread item, especially croissants is what I first think of.

Love his ice cream book. I've had it for years and still use it as my first reference point when I'm thinking of trying a new recipe.

Lunch in the Loop: Pat's Pizza in the South Loop

Hmm, though I also seem to remember you don't include chains. So maybe that's why Gino's is out? I don't think Exchequer is a chain though.

Lunch in the Loop: Pat's Pizza in the South Loop

For me, Exchequer and Gino's East come to mind when I think of good pizza for lunch in the loop. Gino's has a pizza/salad special. I love Exchequer's pizza, and they have personal sizes. You were right next door when you went to Kramer's!

Open Thread: Do You Lick Your Beaters?

Uh, licking the beaters is half the reason I bake. :)

A Beginner's Guide to Italian Wine

Love it! Can't wait for the next country!

The Serious Eats Guide to Conquering Eataly Chicago

The pesto lasagna at La Pasta was probably one of the best lasagnas I've ever had. I was unsure how the green beans would work, but I loved it. And the pesto wasn't overwhelming, like it can be in other pesto dishes I've had. It managed to be incredibly light, even with the bechamel. I'd highly recommend it on your next trip.

Portland, OR: Food Carts and Wineries

I've seen some other postings about restaurants (feel free to add your suggestions of those too), but I didn't see much about favorite food carts and wineries in the Portland area. I'm going in March for the first time and am super excited. Any suggestions you could provide would be most appreciated!

Favorite BBQ/Picnic Appetizers/Snacks?

I'm having some friends over for a pool party and am trying to think of foods we can munch on before I fire up the grill. Looking for stuff that is easy to make, and can handle sitting outside for a while. I've got the usual chips and salsa and dip, but am looking for something a little more creative.


Favorite (non-Thai) BYO place in Chicago?

I'm wondering where people love to go that are unexpectedly BYO. I say no to Thai because there are so many, and I already have a few I love. I think it would be easier to name Thai places that are not BYOB.

Off the top of my head I can think of Caro Mio, Mythos Greek Taverna, and Indie Burger. Any other hidden BYOB gems I should know about?

Indian Recipes for an Indian Newbie?

I consider myself a pretty decent cook, but haven't really been a fan of Indian food until recently. A friend of mine wants to cook Indian food this weekend, and I have no idea what a good "newbie" dish would be. Any ideas/tips would be much appreciated!

BBQ in Louisville, KY?

I'm going to be there in a couple of weeks on a work trip and am wondering if there are any must visit places for BBQ. Delicious sides are just as important to me as the BBQ meat/sauce itself. Thanks!

Wine on tap in Chicago

I'm becoming a big fan of wine on tap and want to support places that are carrying it. I think it's a cool concept and wine is cheaper by the glass generally. I found one at Volo and then last night at Lula. It was a rose and a sauv blanc respectively. Anyone else had any around town that they've found and liked?

Drink Recipes Using White Whiskey?

I'm not a huge whiskey drinker, but I went to Koval Distillery in Chicago, and they had this really interesting and tasty white whiskey made from oats. I really liked it, so I bought a bottle. I can definitely drink it on the rocks, but was hoping someone out there had some ideas of cocktails I could make that might highlight its flavors. Similar to how Hendrick's gin is great with some soda and a slice of cucumber. Thanks!

Books about Viticulture/Enology?

I recently got back from a fantastic trip to California, and of course did a bunch of wineries and all that, but until this trip I always thought of wine making as more of an art. I realized there's a lot of science behind it too, and being an engineer by trade, got pretty geeked out about that. Does anyone know of any beginner books that talk about viticulture and/or enology? I'm not planning on starting a vineyard or anything, but think it would be cool to learn more about the science behind growing grapes and making wine.

Bread Heel

A friend and I were having a debate about whether or not it is ok to use the heel of the bread for sandwiches. I say it's ok, and he is firmly against it. I also think that the heel of more artisanal type breads is quite tasty as well on its own, and he disagrees there as well. We were curious what the majority thinks.

coppertone24 hasn't favorited a post yet.