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There is only One True Rye. It is Templeton Rye from Templeton, Iowa.

Great little writeup. The Lemp Brewery is something of a landmark on the south side.

The Stable is a fantastic beer bar. But last I was there, their food was uninspiring at best. Rumors had it that they were on the ropes for a while, and get bailed out by a last minute investor. Good to hear they got a new chef. I hope the place is doing well!

If there's one thing I miss about NYC, it's New York Noodle Town on Bowery a block or two south of Canal. Their roast pork noodle soup may be one of the best things I've ever eaten.

Cincinnati chili is an abomination of food. I personally would pick sauerkraut balls for Ohio, but admittedly, few outside of the Akron/Canton area have heard of them (poor souls).

This fritter technique can be used with nearly any kind of shredable vegetable--squash, parsnip, rutabega, potato, carrot, &c, &c. The most important thing is the egg and flour to hold everything together--the rest is just seasoning. Also, if you don't like frying, you can make the batter a little looser and cook it on a griddle like a pancake. Also, skordalia makes an excellent accompaniment aside from sour cream or yogurt.

I was just about to jump in here to say how much I like to make pistachio rosewater ice cream, but it looks like simon beat me too it!

I tried this the other night and it was great. The vinegar/soy/honey/sugar/cornstarch base sauce looks to be very versatile. I'll probably use it in other stir fry recipes too...

I made this last night, and it was really good. I did make a few adjustments though...first, I added a half a can of tomatoes, not just 3T. Secondly, I quadrupled the amount of butter up to a half a stick.

I like to use it for browning meat that will go into a braise, like a pot roast or carbonnade.

Frozen burritos. I love 'em.

*hangs head in shame*

I have only one rule: the mayo cannot touch the cheese. Ugh--that drives me nuts! When the two are together, they create a creamy synergy that overpowers the flavor and texture of everything else in the sandwich.

I'm a huge fan of homemade stock and plan on trying Ruhlman's veal stock recipe as soon as I can source the bones cheaply and conveniently. For chicken stock, I don't really use a recipe, but generally stick with 2-3 lbs of bones and .25 tsp salt per gallon of starting liquid, then a healthy amount of carrot/celery/onion/parsley in the last hour or so. A few tips?
• Start with cold water
• Keep it at a simmer or below (I like 180-190'F)
• Skim early and often until the grease and scum is completely gone
• The longer the simmer, the better--a minimum of 6 hours, up to 10 or longer
• Strain well, especially if you're concerned about clarity

When cheating and using store-bought stock, I like Swanson too, though do find it a bit lacking. Julia Child recommends simmering store-bought stock with a bouquet garni, which I've found works well. Also, if I have the time, I'll reduce store-bought stock with a vigorous boil to concentrate the flavors before using.

Gah. My link borked. You can find the recipe here: http://splendidtable.publicradio.org/recipes/accompaniments_fiveminute.shtml