I know what you’re asking yourself this morning, because I woke up asking it too: why, if preserves are just made of fruit and sugar syrup, can’t you just mix a good thick simple syrup with some cooked fruit and be done with it? The answer is, because what you get via jam making isn’t […]
READ ONWell, it’s the 4th. A lot of hot dogs are going to get grilled today, and in the interests of public service, I wanted to put up this helpful diagram just in case you’ve forgotten how to construct the perfect Chicago dog (and really, is there any other kind?). And don’t forget: friends don’t let […]
READ ONIt’s 4th of July week, so how can I not make pie? This sounds interesting, just be sure to check the reviews section for possible pitfalls: Jumbleberry Pie And since every home-grilled burger or dog should ride in first class: Hamburger/Hot Dog Buns Who the heck is Moomie?
READ ONI know Rachel Ray is given to hyperbole, but Waffles of Insane Greatness felt like a dare. Having made them for breakfast yesterday morning I can say one thing: the recipe is insanely easy. The egg whites don’t have to be insanely whipped, the batter doesn’t have to sit for an insanely long time, and […]
READ ONOur neighbor girls (ages 8 and 11) are prone to wander by every so often, especially in the summer. The older of the two has a knack for showing up whenever focaccia is about to go in the oven. She peers at the sheet pan, wrinkles her nose and says: “So you’re making that snot […]
READ ONI just get my new web site up and a new medium springs up for food and cooking information. I gotta get with the times. iJoe?
READ ONI’m a day late to the New York Times food section, which has a lengthy article on Andrew Weissman, chef at Le Rêve in San Antonio. In it, there’s a description a dish Weissman calls “Sunday Breakfast”, a Texas-French masterpiece consisting of: …a generous hunk of sautéed Hudson Valley duck liver, thickly crusted outside, remarkably […]
READ ONAh, the Taste of Chicago. I may be a Lousiville native now, but that can’t erase my sense of nostalgia for all those wonderful years sweating my money away at the Taste. It’s an event that harkens back to the bread and circuses days of the Byrne administration, when more and more public fairs masked […]
READ ONCultural exports always seem to find their way back to where they came from. First there was the British Invasion (the musical one, I mean), then Hong Kong action flicks. Now we have a Japanese fast food concept based on the cream puff. Those living in Manhattan and Northern California have known about Beard Papa […]
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