• Location: Chicago, IL

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So You Wanna Be a Private Chef?

Aah! How can you leave us hanging with the underwear guy!? How did that one turn out?!

How to Make Fish Stock (Fumet)

As someone who generally doesn't like to cook whole fish (pin bones are frustrating) where do you recommend getting two pounds of bones and heads? Is that something the fish monger will have to sell/give away?

The Food Lab's Buttermilk Biscuits

Thoughts about a square biscuit? Seems like it would be easier and you'd work the dough less if you took a pizza cutter and cut the square into squares. They'd rise the same, right?

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!


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