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Win a Free Organic D'Artagnan Turkey
Pumpkin pie brulee.
Mmmvelopes: Bacon-flavored Envelopes
Okay, it's officially gone too far.
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Video: 2009 New Orleans Po-Boy Festival
Okay, so I'm going to a concert in Chicago on Saturday night. I wonder how quickly I can get from there to New Orleans. I'll just start walking down I-90 with a "sashimi po-boy or bust" cardboard sign.
Win a Free Organic D'Artagnan Turkey
Pumpkin pie brulee.
Mmmvelopes: Bacon-flavored Envelopes
Okay, it's officially gone too far.
Win a Free Organic D'Artagnan Turkey
Pumpkin pie brulee for the win.
9 Tasty Foods Named After People
Thank you for everything, Ignacio.
Sugar Rush: Caramel Marshmallows at Vosges Haut-Chocolat
As if I didn't love Vosges enough already.
The 'New Yorker' Food Issue
I would guess the chances are pretty good, as it's usually at the front counter of every Borders and Barnes and Noble I've ever been to.
The 'New Yorker' Food Issue
I think the big thing about Trillin is how well he conveys the link between comfort and food. He doesn't beat you over the head with why you should eat boudin or a certain deli's bagels, he just wants you to enjoy food.
Win a Free Organic D'Artagnan Turkey
Pumpkin pie brulee.
Win a Free Organic D'Artagnan Turkey
Are these all new comments for today? Maybe I'll choose a different answer each day - there are enough wonderful things to choose from. Eh, nah. It's still the pumpkin pie brulee.
Win a Free Organic D'Artagnan Turkey
I've got to go with the pumpkin pie brulee. There's always too many desserts at Thanksgiving dinner, but I may have to bring these along.
Gadgets: Pump-Action Potato Smasher by Joseph Joseph
Dadgum it, the Pilgrims didn't need one of these.
Cook the Book: 'New Classic Family Dinners'
Even though we're not even close to Italian, my grandmother's spaghetti and meatballs still holds my heart. That's true comfort food for me.
What are you asking Santa (or whomever) to bring you?
I'd like the Momofuku book and a food mill. And some Vosges marshmallows.
Cook the Book: Pumpkin Baking
I love pumpkin pie as much as the next guy, but I'll always be a sucker for salted and baked pumpkin seeds. mmm.
What's your favorite food when drunk?
Gyro and BBQ fries = best late-night food. McDonald's fountain coke = best morning-after drink.
Cook the Book: 'What We Eat When We Eat Alone'
Absurdly large plates of breakfast potatoes and pepper-filled omelets.
Who Likes Grape Soda?
I'm willing to bet that I love grape soda more than anyone else on the internets.
What's Your Favorite Food Court Stop?
Orange Julius wins, although I have a HUGE soft spot for greasy Sbarro's. Oh, and Hot Sam's pizza pretzels.
The Tornado Potato Touches Down in the U.S.
I'm giving serious thought to going to the Minnesota State Fair just to eat.
Cute, Morbid Sushi Figures
I need this print badly.
Cook the Book: 'L.A.'s Original Farmers Market Cookbook'
There's a bakery from the Chicago area called Galway Bakery who was out here for a farmers market a couple of weeks ago with the best gingerbread EVER. That earned them #1 on my list for the moment.
Cook the Book: 'Modern Spice'
I think I'd go Japanese as well. My knife skills could use a lesson or ten.
Cook the Book: 'Endangered Recipes' by Lari Robling
We would spend a lot of time during the summers grow up at a little cottage my grandparents had in southern Wisconsin. Every single morning, my grandfather and I would go out fishing until lunchtime. Upon returning, he would clean and prepare the fish and my grandmother and I would work on the rest of the meal for that night. Such fun.
Serious Heat: What's Your Secret Chili Ingredient?
The key is suet. Almost impossible to find in New York these days, but the butchers at Ottomanelli will scoop it out of the porterhouse sides by hand if you ask them nicely. Browning the beef (and pork if you use it) in rendered suet gives an incredible depth of flavor.
Beyond this I use freshly ground anchos, pasillas and especially guajillos, with pequins or birdseyes ground in by hand to taste as the chili cooks. My guide is John Thorne, though I add tomato paste and sometimes beer (to deglaze) or pork belly if I have a taste for it. And... onion powder. So not politically correct all the way. But SUET... if you can find it. Some butchers have openly laughed at me when I asked for it. "We used to feed it to the birds!" said one East Village butcher, otherwise a kingly establishment.
Serious Heat: What's Your Secret Chili Ingredient?
My company had a Halloween chili cook off. I entered a vegetarian chili (my first time making chili). The base of it was kidney beans, tomatoes, and lentils. To up the savory quotient, I added several things including:
-carmelized onions deglazed w/ red wine
-roasted corn
-salted, dry-fried mushrooms
-stock made with seaweed and corn cobs (both a big source of natural umami flavor)
My chili turned out really well and I honestly liked it 1st or 2nd best of all the chilies there (out of 20). I ended up losing the vegetarian competition to a chili that had lots of fresh veggies but tasted like salsa.
Serious Heat: What's Your Secret Chili Ingredient?
Young's Double Chocolate Stout and beef shortribs, braised Italian style but in proper Mexican chili spices.
Win a Free Organic D'Artagnan Turkey
Congrats to our winner Mike Sula, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.
Win a Free Organic D'Artagnan Turkey
pumpkin pie brulee!
Win a Free Organic D'Artagnan Turkey
I'll go with the Pumpkin Pie Brulee today. (But I'm still planning on making the Brussels Sprouts & Bacon)
Win a Free Organic D'Artagnan Turkey
i like the looks of the brussels sprouts gratin
Win a Free Organic D'Artagnan Turkey
Chipotle meatballs sound awesoooooome
Win a Free Organic D'Artagnan Turkey
Corn Bread Dressing with Pecans and Bacon
Win a Free Organic D'Artagnan Turkey
Dorie Greenspan's Holiday Cake. To have 3 hours after dinner with a nice glass of something bubbly. (Probably Alka-Seltzer)
Win a Free Organic D'Artagnan Turkey
Particularly tempted by the Pumpkin Pie Brûlée.
Win a Free Organic D'Artagnan Turkey
Mark Bittman's Cranberry Relish with Orange and Ginger sounds EXACTLY like the cranberry orange relish my mom used to make, except that she added pecans and made hers using an old-fashioned meat grinder (the kind you clamp to a counter top) instead of a food processor. I still make it every year!
Win a Free Organic D'Artagnan Turkey
I just made the scalloped yukon gold and sweet potatoe gratin for a work potluck....and will be making it again for Thanksgiving.
Win a Free Organic D'Artagnan Turkey
Again, the pumpkin cheesecake!
Win a Free Organic D'Artagnan Turkey
Pumpkin cheesecake
Win a Free Organic D'Artagnan Turkey
blue cheese pear quiche
Win a Free Organic D'Artagnan Turkey
Butternut Squash Tiramisu
Win a Free Organic D'Artagnan Turkey
Pumpkin Pie Brulee
Win a Free Organic D'Artagnan Turkey
brussel sprouts and bacon
Video: 2009 New Orleans Po-Boy Festival
aw man! good food + good music + good people is the complete formula for fun. let us know how much fun we miss worldcupfever!
Win a Free Organic D'Artagnan Turkey
Sautéed brussels sprouts with bacon and some walnuts tossed in, is still my
choice.
Win a Free Organic D'Artagnan Turkey
The classic menu just sounds perfect, I can even smell the Turkey cooking now. I'm not so sure about the pumpkin pudding pie but as long as the rest of the meal goes as planned I'm sure it would be wonderful.
Win a Free Organic D'Artagnan Turkey
Cranberry Sauce With Champagne and Currants
Win a Free Organic D'Artagnan Turkey
Cauliflower Brussels Sprouts Gratin!
Video: 2009 New Orleans Po-Boy Festival
OMG, can I come too? There's pretty much nothing better than a po boy. Roast beef, debris, fried anything, it makes me a happy girl.
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About worldcupfever
Website: http://worldcpfever.wordpress.com
Location: Rockford, IL
About: I like food, beer, trivia, music, garage sales, concert posters, comic books, reading, movies and Guitar Hero. Not necessarily in that order.
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Last bite on earth:
Okay, so I'm going to a concert in Chicago on Saturday night. I wonder how quickly I can get from there to New Orleans. I'll just start walking down I-90 with a "sashimi po-boy or bust" cardboard sign.