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Mac and Cheese

I make something similar, although I butcher my own steer.

(Kidding)

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.

Some locations south of I-70

Firefly Grill in Effingham should get a nod for their brick oven pizzas, particularly the apple, bacon, brie:
http://www.ffgrill.com/

Quatros in Carbondale has a strong local following:
http://www.quatros.com/

Cummare's in Murphysboro:
http://www.cummares.com/

Palace Pizzeria in Cobden:
http://www.palacepizzeria.com/

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?

Looks interesting. May I suggest a companion volume entitled "The Vegetable Lover's Meat Cookbook: Meat Recipes Vegetarians Will Devour"?

@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.

@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.

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.)

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.

I keep a salt lick at the office

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.

Taqueria Pequena in Cobden, Illinois