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Quick and Easy Homemade Ricotta Gnocchi

I just made these with quark instead of ricotta and no parmesan. No draining was required, since quark is thicker and less watery, and the gnocchi had a lovely tanginess that went very well with ramp pesto and peas.

Win a Copy of 'The Big-Flavor Grill'

Strongly flavored vinaigrettes applied after cooking.

Hard Water's Fried Chicken From 'Fried & True'

The butter is fantastic on fish; I poured it on grilled mahi mahi, and I'm never going back to lemon on fish.

Win a Copy of 'Fried & True'

Thighs, tons of breading, mix of veg oil and lard.

Manner Matters: Can I Bring My Own Tonic Water?

I work at a small neighborhood bar that focuses on really good beer and whiskey, and we have no problem keeping a bottle of diet tonic in the cooler for a specific customer who prefers it and brings us the bottle herself. But this is also the kind of customer who tips generously, is a good friend of the owner, and recently held her wedding reception in our back yard. So if you are a good customer, absolutely ask about having a private tonic stash kept in the cooler for you. But I would never allow a customer I didn't know to bring in their own bottle from which to pour anything; the liability and tax issues are too complicated, and it creates the wrong impression when other customers see this kind of behavior.

Bake the Book: First Prize Pies

Banana cream is an abomination and must be destroyed.

Cook the Book: 'My Irish Table' by Cathal Armstrong

Since I usually tend bar on St Patrick's Day, anything I get to eat sitting down is pretty awesome.

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

Complicated sauces- the kind that start "get a million pounds of this really specific kind of beef bone" and end 3 days later with a half cup of insane deliciousness.

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

I've eaten some seriously sketchy BBQ in the hopes that it would be good. Let's just say that the diversity of my gut ecosystem definitely increased as a result...

Cook the Book: 'Treme'

Minneapolis is all about the food brought in by immigrant groups: Nordic, Eastern Euro, Central America, SE Asia...

Knead the Book: Southern Biscuits

I think the better question is what don't I serve with biscuits; they go with pretty much everything, though I do avoid using garlic biscuits for strawberry shortcake.

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

All sorts of veg, along with meat from whichever cow my friend's parents most recently slaughtered (cause the only thing better than good beef is free good beef).

From Behind the Bar: On Drinking Alone

@akay1: Whether I'm behind the bar or serving, I try to keep a particular eye out for women (and men too) at the bar alone who are clearly there just to have a drink or two and not to pick up/get picked up by anyone (see eg the earlier From Behind the Bar post on creepers). But I think it's also necessary that women learn to say "Hey, just having a quiet drink here, bud, not interested in talking to you" without worrying that they'll seem rude and without prefacing this with "Sorry." After all, it's the stranger who presumes a woman alone is seeking male company who is really the rudely presumptuous one; you and I and any woman who wants to go out by herself do not need to apologize for being intruded upon by dudes and their dudely privilege.

Cook the Book: 'A Girl and Her Pig'

I guess if I had to pick one part it'd be the belly.


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