If you know me, you know I love Old Fashioned’s. I. LOVE. THEM. They are my favorite drink to make at home and to order out. I like seeing how different places make them (and screw them up) and am on a constant journey to see who has the best Old Fashioned out there (current champion is the Rye Old Fashioned from the Bristol in Chicago, it was my most recent, but damn it was good).
What makes a great Old Fashioned great? It’s sticking to basics. Which is why I like the video below: it shows the basic (and best) way to make an Old Fashioned.
I love poached eggs….with a passion. To be honest, I never had a hard time making them, and never really understood what was so complex about the process, so I usually skip over any article that has the new fool-proof way of making them. Then I came across this article on Lifehacker, and yeah, I think I have a new way to poach eggs. If it’s just a few plain poached eggs for me, then I will probably stick with the usual way, but the whole herb-infused aspect sounds fantastic, and the ability to make many for a group is to good to pass up. The video below lays it all out. Try it and tell me what you think.
I’ve found as we’ve moved into the mid point of the Chicago winter, nothing makes me happier on cold nights than the simple meals. For me, nothing is better than a roast chicken and arugula salad, dressed simply with olive oil, vingar, and copious amounts of salt. Is there really anything better?
One thing I tried for the first time this year, and will do from now on, was carving the bird up and roasting it in pieces (see image on the right). It gives you excellent control over the cooking time of each piece, which does vary. Plus it cooks the turkey faster and you can carve it easier. That’s it. I told you, I’m keeping it short.
After spending a lot of time (probably too much) thinking about and researching different recipes, along with some vetting by other key members of the eating party (which included the other two people who will be at the table who are over five), we have our 2011 Thanksgiving Menu primed and ready to go. You […]
Love this idea: Gilt Taste is setting up a Turkey Hotline at 877-445-9228 that is open Monday, November 21st and Tuesday, November 22nd from 3pm to 7pm EST and Wednesday, November 23rd from 9am to 12pm EST. I have no idea what kind of help they will give, but best case scenario is that Ruth […]
Thanksgiving is speeding down the road full of fall food awesomeness and I’m pretty excited about it. It is by far my favorite holiday of the year (And please hold off on the whole “the native american helped us and we ended up killing them all” stuff. I get it, it was totally not a […]
I’m pretty sure the intention of this video from The Onion News Network and Ted Allen (host of Chopped) wasn’t to get me to start looking for a local source of cobnuts, but instead make fun of all the douche bags who scour the earth for said nuts, and other obscure things like that. Apparently […]
Now that I think about it, calling the video that really is the reason for this post “boring” probably wasn’t the best idea. But I cannot tell a lie, the video is about 10 times longer than it needs to be, but the technique they talk about is another one of those no-brainers, and with […]
I subscribe to way to many food blogs. I’m serious. I have a problem. If I leave Google Reader unattended for more than 2-3 days I rack up about 900 posts to go through. The worse part is that I can’t bring myself to mass delete any of them, I HAVE to do at least […]
