Mac and Cheese
Macallan 55 was left out?
I make something similar, although I butcher my own steer.
And now a more recent piece by the NYT, with discussion of Mosefund Farm.
Great article. Naturally processed coffees are some of my personal favorites, although, as noted, the variance in quality is considerably greater.
One can locate ratings for these coffees at coffeereview.com by typing in "dry-processed" (with hypen) into the search window. I haven't tried too many of those listed on the site, but I can speak highly of Johnson Brothers' Amaro Gayo, PT's Ethiopian Sidamo Special Prep, and Paradise Roasters' "Romance by Paradise." The latter is not single origin, nor entirely naturally processed, but it one of the few blended coffees I enjoy.
With any item from the Nasty Bits column
Some locations south of I-70
Firefly Grill in Effingham should get a nod for their brick oven pizzas, particularly the apple, bacon, brie:
Quatros in Carbondale has a strong local following:
Cummare's in Murphysboro:
Palace Pizzeria in Cobden:
NYT had a nice piece on this last year entitled "An Old Breed of Hungarian Pig is Back"
Cooking the turkey to the USDA recommended temperature dries out the bird, rendering the meat an expedient to gravy consumption. What are your thoughts on preparing turkey in similar fashion to how one prepares duck/goose?
I should note that my last comment should be taken with good humor. Apologies for not inserting the obligatory :) !
Looks interesting. May I suggest a companion volume entitled "The Vegetable Lover's Meat Cookbook: Meat Recipes Vegetarians Will Devour"?
The syrup and jelly are in the making. I might try the pie as well.
The liqueur sounds like a great idea. I have a friend who just emailed to say she was making homebrew/beer with them.
@Adam If you make the trek north from Chicago and cross the border into WI, I would recommend these three stops:
1.) Kenosha: Ruffalo's Special Pizza on 45th street for the deep dish "Special." The thin crust is alright, but the deep dish is yeasty and delicious, and the ham, tomato, oregano combination on the Special is great.
2.) Kenosha: Villa D'Carlo Restaurant on 6th avenue for their thin crust pizza
3.) Racine: Wells Brothers Italian Restaurant for their thin crust, which offers a nice comparison/contrast to Villa D'Carlo. They made USA Today's top 10 pizza places some years ago
Infusino's for their deep dish is worth a mention as well, with locations in both cities.
I look forward to this release each year
Intelligentsia's should be available soon:
PT's, out of Topeka, KS, is excellent as well:
@Kenji Great piece, thanks. I'd like to see a comparison of the Stainless Steel and MC2 All-Clad fry pans. For gas and electric burners, my chef friends vouch for the MC2 series.
Addendum to my previous comment: I use the Amish Paste only for sauce and paste. There are far better tomatoes for eating fresh.
I've been disappointed with the flavor and production of my San Marzanos as well. That said, I really like "Amish Paste." If you're interested, you should be able to find the seeds several places online. We get ours from Fedco, a coop in Maine.
(Disclaimer: I do not work for Fedco, nor am I Amish.)
A good imperial stout will vastly improve many savory dishes and whole grain breads. (e.g. Bells Expedition Stout, Victory Storm King, Founders Imperial Stout, Stone Imperial Stout....)
soozm32 -- I suppose we would be better served by a hyphen between beer and can. You should comment on the "Hush Puppies" thread as well.
dhorst -- Thanks for the recipes. I missed both of those somehow.
Adam -- Thanks. Would be great to see Josh take up the challenge and give a full report
simon and treboR -- Definitely for the flavor
I keep a salt lick at the office
@Kenji. Thanks for taking the time to respond. It's appreciated.
Interesting piece. I've always thought the wines from Jura were underrepresented on restaurant menus. They make great food pairings.
Some dessert wines would certainly qualify as "brown" or "amber." I'm thinking of sherries especially, and certain muscats and muscadelles.
Great writing, thanks.
Any thoughts on the ``beer-can" chicken approach on the grill? I seem to do pretty well with this, as the legs are close to the flames and cook faster. A few nights ago I had the legs at 165 and the breast at 145 when I pulled it off the grill, with a fairly crisp skin. (I'll try your duck fast basting suggestion next time.)
Taqueria Pequena in Cobden, Illinois
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