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From Serious Eats: New York

How to Make Guacamole, With Chef Ivy Stark of Dos Caminos

I've always used red onion, but I'll give this recipe a try. Anything with avacado is bound to be delicious.

From Chicago

Castel Gandolfo: A New Coal-Oven Pizzeria Worth Saving

Does anyone know how long Castel Gandolfo has been around? I didn't realize there was a 2nd coal oven place in the city (Coalfire being the other one). Also grapes are awesome on a pizza! I love the taleggio and roasted grape pizza at La Madia.

I'll go check out Castel this weekend, since I don't imagine it'll have much of a wait.

From Drinks

Cocktails and Spirits with Paul Clarke: Is the Customer Always Right?

If your restaurant has got a mixologist that has worked meticulously to put together an interesting drink selection, then I'll order something from it. If you hand me a drink menu full of apple-tinis, other fruit-tinis, presidential margaritas, and other overly sweet crappy drink, then just pour me a glass of scotch on the rocks.

When I head to Nacional 27, I ask about the drink of the day since I know Adam Seger has put some real thought into it. When I head to Chili's, I get scotch on the rocks because their bartender knows as much as his training manual taught him.

From Serious Eats

DVD Giveaway: Food, Inc.

I actually watched Food Inc. over the weekend and thought it had a good message - "use your dollars to tell corporations that you want responsibly grown food."

Since moving to Chicago, I've started taking a more conscience effort when shopping. Now with the new French Market in the West Loop (http://www.frenchmarketchicago.com/vendor/chicago_organics), I'm able to get locally grown food all the time.

If I start spending my money on responsibly grown food, and others start to as well, corporations will adapt their business. They just want our money, so if we shift, so will they.

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Recent Comments

From Serious Eats: New York

How to Make Guacamole, With Chef Ivy Stark of Dos Caminos

I've always used red onion, but I'll give this recipe a try. Anything with avacado is bound to be delicious.

From Chicago

Castel Gandolfo: A New Coal-Oven Pizzeria Worth Saving

Does anyone know how long Castel Gandolfo has been around? I didn't realize there was a 2nd coal oven place in the city (Coalfire being the other one). Also grapes are awesome on a pizza! I love the taleggio and roasted grape pizza at La Madia.

I'll go check out Castel this weekend, since I don't imagine it'll have much of a wait.

From Drinks

Cocktails and Spirits with Paul Clarke: Is the Customer Always Right?

If your restaurant has got a mixologist that has worked meticulously to put together an interesting drink selection, then I'll order something from it. If you hand me a drink menu full of apple-tinis, other fruit-tinis, presidential margaritas, and other overly sweet crappy drink, then just pour me a glass of scotch on the rocks.

When I head to Nacional 27, I ask about the drink of the day since I know Adam Seger has put some real thought into it. When I head to Chili's, I get scotch on the rocks because their bartender knows as much as his training manual taught him.

From Serious Eats

DVD Giveaway: Food, Inc.

I actually watched Food Inc. over the weekend and thought it had a good message - "use your dollars to tell corporations that you want responsibly grown food."

Since moving to Chicago, I've started taking a more conscience effort when shopping. Now with the new French Market in the West Loop (http://www.frenchmarketchicago.com/vendor/chicago_organics), I'm able to get locally grown food all the time.

If I start spending my money on responsibly grown food, and others start to as well, corporations will adapt their business. They just want our money, so if we shift, so will they.

From Recipes

How to Make a Pizookie, or a Pizza-Cookie

An alternative way is to top it with whip cream and sliced fruit. I usually use a sugar cookie crust, but chocolate chip would still work.

From Drinks

Serious Grape: Pinotage, the Wine for Coffee Lovers

I usually go with the Indaba Pinotage. It's a great grape, but I'm skeptical as other countries start to grow it outside of South Africa.

From Recipes

Black and Orange Recipe: Dark Chocolate, Mint, and Pumpkin Gelato Patch

My favorite idea from this is the chocolate cup you create, but I'm concerned that the cup would break if I take it out of the wrapper or tin. Any suggestions on best practices here?

From Serious Eats

Robert Parker Says Stop Eating at Restaurants with Unfairly High Wine Prices

Well if we're going as far to ban restaurants that overcharge on wine, can we add bars and clubs that overcharge on drinks. In fact, we should draft a letter on how much we want to pay for drinks and nail them to the door of every restaurant, bar, and club. We can call it the Great Alcohol Reformation and start the Parkeran Church.

Wait, I think I went too far with this.

From Serious Eats

Sprinkles Cupcakes Sues Over 'Stolen' Use of Dot Design

I guess all they need is a picture of a cupcake with the same design before the trademark, and just invalidate the trademark.

From Slice

Is Chicago's La Madia a Pizzeria or Restaurant? Who Cares?

You forgot to mention their prize pizza - taleggio and grape. Not your regular pizza, but once I had a bite I fell for it.

By the way, any Chicagoans interested in a restaurant club? I just moved to the South Loop and am starting to check out restaurants in the city.

From Slice

PSA of the Day: Please Tip the Pizza Delivery Driver

So I'm still trying to understand minimum wage laws. As I have been told, a waiter/delivery person can be paid an hourly wage below minimum wage, given that at the end of a pay period the sum of the wage and tips came out to more than minimum wage. If it didn't, then the owner of the business was required to make up for the gap.

Anyone actually in the industry want to clarify this for me?

From Serious Eats

Viral Stride Gum Videos Featuring Matt Dancing Around the World

I don't know why sites don't use the video from Vimeo. The quality is better, and if you actually visit the site you can see the HD version of it:

http://www.vimeo.com/1211060

From Serious Eats

In Videos: Cell Phone Popcorn Hoax: How It Actually Worked

Well now I want to see if placing the magnetron in an open room has any health risks associated to it.

From Serious Eats

Organic Brands and Who Owns What

It's not really a full article but this article is the accompanying article. Nothing really insightful, but just more useless facts to squeeze into the brain.

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