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curlycook

How do I recreate a side salad from Germany?

@flamingo: Thanks. I thought they were lightly pickled too; I think we're talking about the same thing! Anyone know if there's an additional dressing?

Wisconsin-themed appetizers/snacks/drinks?

Whatever you serve, it would be great to put it all in a cheesehead (in a bowl, of course!) You've made this Wisconsinite smile :).

Cheese, preferably in at least curd form, is, of course, the most notable. Sprecher's root beer will probably make your pregnant friend very happy, and offering an assortment of all their soda flavor would be festive. German potato salad is a popular side dish.

The rest of the suggestions are great (with exception of sneaky dmcavanagh :) ).

Chicago Pizza

Deep dish messy and usually needs utensils. It's often compared more to a lasagna or casserole than a traditional pizza. I moved to Chicago about a year ago and agree that Lou Malnati's is the best deep dish I've had, though I found that deep dish isn't my thing (and that many people who didn't grow up with it don't like it too much). Certainly try it, though!
If you have time and patience, you can also go to the greatly praised Great Lake for a much different pie and experience, or if you like deep dish, check out some others like Uno and Giordano's. Lou Malnati's has an okay thin crust too, if you want to try that. If you go, be sure to BYOB to Great Lake and spend some time doing other things while you wait for your fabulous pie, as the wait can be quite long. Great Lake is also only open Wed-Saturday in the evening, so no Tuesday lunch there!

Enjoy your time in the Windy City!

Cool dessert for a hot day....

I (and dbcurrie, I believe) was trying to provide suggestions of typical use of the Serious Eats community to a new member. Part of my response was also to explain the reason for the annoyed comments that were being given to 2sassy, so that the poster wouldn't give up on Serious Eats all together. People are, of course, free to post whatever they want unless it is against policy. Post recipes all day if you want; they just will tend to be poorly received if they are something that could so easily be obtained elsewhere. I certainly have good will for 2sassy and her participation. There was no nastiness intended.

Also, age has next to nothing to do with cooking skill. As a trend in the general population it may, but for individuals it is completely irrelevant and somewhat mean-spirited to insinuate. Obviously, the longer you have to perfect any skill, the better you may become, but those people who have been cooking poor food for 40 years (or not cooking at all!) have nothing on young people with talent and/or ambition who care to create wonderful things.

Cool dessert for a hot day....

@2sassy_gal: I see you've been posting several recipes like this, it looks like you've just opened an account, and it appears that you are a real person, probably one who wants to be a part of this community and not receive annoyed comments. If that's the case, take a nice read through the comment policy page (find it on the bottom of the pages here) to find rules and guidelines. In general, we don't go around posting recipes/techniques here unless they're simply fabulous, creative, and unable to be found most other places, and cannot be found by a short search on Google. You'll learn to know the difference over time. Also in general (ignore the several recent taste tests of processed cheese foods and hot dogs), the Serious Eats community values food that is unique, interesting, and is "handmade," not a compilation of store-bought processed foods. When we do like processed foods, we generally acknowledge that they're probably not brilliant, but are nice time savers. In this way we are very different from much of the population, and that's okay with us. If that's where you are with your cooking, more power to you; we all started somewhere and several SEers simply don't have the time or kitchen resources to cook everything from scratch. Keep reading around the site and exploring more. Get to know the community and learn a bit and then see if this is the kind of place you'd like to learn and grow in. It certainly has been for me.

All the best,
CurlyCook

Inexperienced in the kitchen- what to cook for "thank you" meal?

The Dinner Tonight column on here has a lot of simple recipes that don't require a bunch of preparation before or during the cooking process. Browse through and see. There's a long history so you can go through and find something that matches your skill level and available resources.

If it's hot by you and you don't want the oven on, pesto looks and tastes lovely without a ton of effort. I really like sauteed asparagus and grape tomatoes over mine (and you can add chicken if you'd like that) and prefer to use linguine or fettuccine. It's a nice meal for the summer. You can leave the cheese out if you must, though if it's lactose intolerance (the optional avoidance makes it sound like not an allergy), many people are fine with these harder, aged cheeses and especially in these smaller amounts. If the cheese is only of concern to one person, it can be added on top of everything at the end instead. The recipe does require the use of a food processor.

Good luck! It's a wonderful treat to be cooked for.

Carnivores Feeding the Vegan Masses.

My university had a stir fry bar where we were given various sauces, vegetables, grains, and proteins and could go to town making whatever we wanted. I credit that to my lack of malnutrition and trace that to the beginning of my love of cooking.

It's going to be appreciated if you have hot food choices for vegans at every meal. Being forced into a salad or pb&j because there's nothing else is unfortunate. If I ate a pb&j more than once a month I think I'd cry.

Others' ideas about foods from Indian, Moroccan, and several other cultures are right on. There are very few nights where I eat something with culinary influence I can't trace across the world. As for the spices, it's worth seeing if your vendor has blends (like some curries), or to switch to a spice merchant that does, if possible. If not, there are certainly spice recipes to be followed. It's hard to recommend cookbooks because you'll be serving so many more people in a different fashion that most of the books for home use intend.

It's worth visiting a local culinary school library, or maybe even a large public library, where you may be surprised at the wealth of large-scale recipes with specific criteria. You'll probably want to call first to see if they can help you, though. As a librarian, I cannot believe how underused some of our fabulous help like this is. We really are here to help!

Sailordave, thank you so much for being a thoughtful lead cook. I wish I had gone to your college.

I'd rather be called a X, Y or Z than a "foodie"

I don't mind "foodie," but I know people who eat Lean Cuisine every night and have called themselves that. I usually express it in terms of a hobby, that I spend most of my time time outside of work and personal commitments cooking food; enjoying it; and thinking, talking, and learning about it. Putting it in these terms makes it feel like I may be obsessed with all things culinary, but that I don't judge others if they're not, in the same way that (most) sewing enthusiasts don't feel everyone needs to sew, but they are choosy about their materials and craftsmanship. Labels will always be misconstrued and sometimes alienating. If I told some people I know that I'm a gourmand, it would be socially awkward, because they would feel I was saying they're inferior to me in that way. I think descriptions do a better job of it and the hobby aspect makes it seem like it's an aspect of what I am and not a declaration of my superiority.

@soozm: Definitely! I'm happy with that any day.

French Fries + Peanut Butter = YUM

I love to dip carrots in peanut butter and have gotten some odd looks for it, though I don't think it holds a candle to @EatMeDrinkMe's "sammy" (someone needs to check out the abbreviations post) :).

Meet & Eat: Eliza Fournier, Green Youth Farm in Chicago

Love it! For Chicagoans, the youth sell their harvest at the Botanic Garden's Farmers' Market, at some special events, and on their sites weekly. More details are available on their website. How could we resist? Thanks for the info, Leah.

The Crisper Whisperer: Sweet and Savory -- 5 Summer Foods That Swing Both Ways

I enjoyed a caramelized onion and grape "pizza" with goat cheese a while ago, which I thoroughly enjoyed. Does anyone else have other brilliant ways to match grapes with something savory? They're nice for snacks but I feel that I'm doing the little globes a disservice with my monotony.

Time to clean up...

I would love to know too, for future reference. One of the only things keeping me from cooking all day and night is the reluctant attitude of my dishwasher, who also doubles as my husband. When we buy a home, a fabulous dishwasher is a must.

Makin' Bacon....out of Cheese.

I add smoked sweet paprika and olive oil to things like collard greens or soups that call for bacon to add a smoky flavor. It's wonderful and strikingly similar, though not perfect, and makes this vegetarian (and the arteries of non-vegetarians!) very happy.

Fajita Seasoning

Spice House has a good blend too, but I don't want to start on the family spice wars here! Theirs has a ton of components, but you can look through it to get a rough idea if you'd rather recreate your own. I really enjoy that the blends are roughly the same price as buying everything individually and I don't feel gouged buying anything there. It's much cheaper (and fresher!) than any but the worst grocery store spices by me.

A Tour of Serious Eats Headquarters

Fabulous! So, I have to ask: no librarian? If Serious Eats ever finds itself in need of an organizational and research whiz, curly's your girl!

In all seriousness (ha!), it's great to see the people behind the names and to learn a bit about your personalities. Thank you all for such a great site, community, and your thoughtful contributions.

One Day in Philadelphia - Where Should I Go?

This will come in handy when I'm in Philly next month for a wedding. I heart you, Serious Eats community!

Cheese in Madison Wisconsin

In Wisconsin, a small grocery/butcher kind of shop should have some local varieties, as should most grocery stores (especially nicer ones like Woodman's). The farmers' market is probably your best bet, but that depends on when you'll be there. Maybe someone else can give you some more specifics, but I don't want you to miss out on cheese, and these general suggestions should serve you well. Even grocery stores will get in cheese curds made that day, so call around if you can to choose the best spot for the time you'll be there.

The Melting Pot

I went there as part of a bachelorette party and was less than impressed. My chain restaurant loving friends (including the bride-to-be) thought it was great, though. If you don't have any other fondue restaurant options and don't want to make it yourself, it's kind of fun. It is expensive (in cash and in calories), especially when you know that the ingredients aren't as good as what you could easily make at home for a fraction of the price. Fondue in general, though, I highly recommend.

What's the story behind your SE screen name?

My hair is curly, go figure, and "Cook" was my maiden name, so the second part works on a couple levels. I got married before becoming an obsessive kitchen dweller and don't think it would have changed my name decision, but it may have given me a moment of pause if I had been "this way" before. In Milwaukee growing up there was a traffic reporter named Tom Carr and I always found it a little suspicious, so I'm glad that I'm not his foodie equivalent. :)

re:Slice Poll - Hate Pizza, seriously?

My husband won't eat ice cream unless forced or hunting for the cookie dough inside. It's odd, but I love him (and his ice cream) anyway.

How to Make Yogurt

@Les ah
Nut milk is just fine and I'm guessing the same principles could be applied to rice milk; I just didn't know if there was a specific property of soy milk that allowed it to form a yogurt when other liquids wouldn't. Thanks for the link; I think I have a new project next time I go home!

Off topic and incidentally, the site you link to deals with the specific carbohydrate diet, which I have toyed with for controlling my Crohn's disease. In the end it is too restrictive without the guarantee of benefits for me to be dedicated to right now. I'm certainly going to peruse the site, though.

How to Make Yogurt

Does anyone know if this can be applied to rice milk or another non-soy milk alternative? My baby brother (he's not quite five-years-old) is allergic to milk and my mom avoids soy for him (her call, not mine). Anything he can have to feel more included in their "normal" foods always makes him really happy. I'd love to share this with them at my next visit.

pattypan squash

These were a childhood favorite when my mom grew them in our garden! I adore them lightly sauteed with olive oil and garlic and finished off with some Parmesan. That's my favorite way to enjoy their simple loveliness.

I also just made (a href="http://www.seriouseats.com/recipes/2010/06/eat-for-eight-bucks-quick-squash-and-hominy-s.html">Quick Squash and Hominy Stew from Serious Eats with patty pan and cousa squash and and it was excellent. You may notice in the comments of the recipe that I used sweet smoked paprika instead of bacon to go meatless.

Eat for Eight Bucks: Quick Squash and Hominy Stew

I made this without the cheese or bacon and just put in some smoked sweet paprika (The Spice House variety) to mimic the bacon flavor and it was fantastic. Yum! I put it on top of couscous, which I would also recommend. Thanks for the inspiration.

New York Bagels Shipped Anywhere!

Oy with the trolling already! Admins?

How do I recreate a side salad from Germany?

When I lived in Germany (in Baden-Württemberg, specifically), I had spectacular side salads at restaurants in multiple cities. They consisted of lettuce with julienne vegetables (possibly carrots, beets, and/or cabbage) and corn, usually with some potato salad on the side. The details escape me, but I believe some of the vegetables may have been soaked in the dressing first. I've tried recreating the salad and its dressing, but to no avail. Do you know of a recipe/techniques for this? Thank you! I'm pressing my thumbs that a fellow SEer knows about this!

Wisconsin Grilled Cheese Academy

Haven't had enough melty, carby goodness lately? The Wisconsin Grilled Cheese Academy offers some splendid takes on grilled cheese, including wonders such as The Bianca: Wisconsin Mascarpone, dulce de leche, and raspberry preserves on cinnamon raisin bread. It's a good place for some inspiration in times of craving.

Best part: you can sort by type of cheese. Worst part: a headless voice describes the sandwiches to you.

You can submit your own sandwich ideas through Facebook, if you're so inclined.

Foodie-friendly low-residue diet resources?

After a recent ulcerative colitis diagnosis I am still in a flare and am having a horrible time finding good online resources with low-residue recipes. Am I missing something? Have any of you found any gems to help with your Crohns, colitis or whatever else has you on a low-residue diet? I'm open to print resources too, as long as the recipes are interesting and not just "chicken, rice, steamed vegetable" standards. I'm sure that there are more IBDers on Serious Eats who would appreciate anyone's insight.

Small Wedding Picnic

Does anyone have any ideas for a picnic lunch following a wedding? I will have eight people attending, want something I can make a day or more ahead of time (I will have guests beginning the day before the wedding), can be served cold or room temperature, and will be nice enough to follow my best friend's wedding. Wine, cheese and fruit are obvious choices, but I would like something a bit "dressier" for such a special occasion. It should be a compete (filling) meal. Thank you!

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