Profile

theairstream

just a broke college student disgusted by standard fare, learning to cook like a pro.

  • Location: Chicago Metropolitan Area, IL, USA
  • Favorite foods: beef, veal, pork, poultry, game, pastries, delicious fried things, cheese and wine, scotch and steak, eggs, oh yeah and asparagus-especially when the flowered ends get all crispy
  • Last bite on earth: The largest, most well marbled ribeye, cooked on lump charcoal with a bit of oak wood thrown in the fire, asparagus fried in smoked lard, duck fat fried potatoes, a 20 year old single malt, and a fine cigar.

Chicagoland: Westmont's Uncle Bub's BBQ

@iamdanfinn

Slow cooked brisket doesn't last too long after its been cooked. It dries out and gets tough, especially if whatever heating apparatus they're using to keep it warm is too hot.

Cereal Eats: If You Could Bring Back One Discontinued Cereal...

Cinna-crunch Pebbles. I had only one box in my life, and after that I could never find it again. Probably the best cereal I've ever had.

After Flood, Gene & Jude's Begins to Rebuild

I was never a massive fan of their dogs but their fries are amazing as well as their building/ambiance. Whenever me and my friends have nothing to do, its G&Js. best of luck to them.

The Food Lab: The Crabbiest Crab Cakes

Jimmies have been rustled here today.

Behind the Scenes: Making Matzo at the Manischewitz Factory

I want to know how they make that horrible "wine".

We Try The New Starbucks Hazelnut Macchiato

So much bad attitude in these comments. Go have whatever cup of coffee/frap/dessert drink you want, be happy, and forget what anyone else thinks of you. And crispyduck? Slow your own roll on the childish writing. Christ do we need to hand out painkillers for all the butthurt in here?

I thought it was a good article in any case.

Easy Pie Dough

It should be illegal to not know this recipe. 15 minutes of work + cleanup and you've got the most amazing, fluffy, buttery crust you could imagine. I'm so glad I found this (via the beef and stilton pasty recipe) since having pie dough is requisite for so many different things and I was always a bit intimidated by the thought of having to make my own dough, and reluctant to buy some nasty shortening store-bought nonsense.

Beef and Stilton Pasty

These were really really really tasty. Fantastic stuff. I attempted to double the recipe (I got enough for a week of lunch) but I ran into trouble with the dough. Be sure to really get that stuff thin, and be sure not to over fill (I have a tendency to do that). Despite that it was delicious. Next time I'm going to try adding some celery or carrot to the mix, something to give it a bit more crunch, but really they were 5/5 on their own.

Beef and Stilton Pasty

Correct me if I'm wrong, but there isn't anything stopping me from doing these up in the morning and baking them later in the day, right? If I leave them in the fridge, do they need to come to room temperature before I throw them in the oven? Or would a cold pasty going in the oven simply need more time?

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