Roxanne Webber

Leftover Chipotle Peppers in Adobo Sauce, what to make?

I like to throw them into any sort of braised meat/stew to add some smoky spice. I think they are particularly nice in a pot roast.

on Feb 16, 2012

Seeking the perfect make-ahead drunk food

How about a french toast casserole? Just layer in half slices of bread into a (buttered!) baking pan, pour in your egg mix, and cover and refrigerate. Next day, just pop it in the oven and bake it until the eggs set.

on Feb 10, 2012

ISO Vegetarian Mushroom Gravy Recipe

Last year the CHOW test kitchen developed this recipe for mushroom gravy to go with a DIY tofurkey http://www.chow.com/recipes/29032-vegan-mushroom-gravy. Give it a shot and let us know what you think--it's very close to what you are describing!

on Nov 21, 2011

Win $2000 for your best recipe using beer!

Just wanted to clarify that, while the grand prize is vote dependent, (CHOW will be testing the top three vote-getters and selecting a winner from them), the runner up recipes will be selected and tested by CHOW and are NOT necessarily vote-dependent.

This stuff is laid out in the rules if you want all the specifics: http://www.chow.com/contests/blue-moon-recipe-contest/rules

I hope that clears up some of the confusion around the voting stuff.

on Jul 22, 2011

CHOW Tour Austin, Your Thoughts On Where to Go?

Hey, thanks! Glad to hear you enjoyed them.

We just posted a vid on Austin's Mexican/Tex-Mex, and have to give big thanks to the Austin 'hounds for helping us decide where to go, especially to scrumptiouschef and tom in austin! http://www.chow.com/food-news/73877/chow-tour-austin-tex-mex-or-mex-tex/

on Feb 23, 2011

CHOW Tour Austin, Your Thoughts On Where to Go?

Alright, the first video is out, I hope you enjoy it!

http://www.chow.com/food-news/73232/the-art-of-texas-brisket/

on Feb 14, 2011

CHOW Tour Austin, Your Thoughts On Where to Go?

I can assure you Caforbes, we did not hit up the HEB to film a sushi video...We left that to Tyson Cole at Uchiko. Call us crazy!

on Feb 08, 2011

CHOW Tour Austin, Your Thoughts On Where to Go?

Thanks, you too! We'll keep you posted on the videos.

on Feb 08, 2011

CHOW Tour Austin, Your Thoughts On Where to Go?

Ha! Now that is an exaggeration. But yes, Blake and I did indeed film at Dart Bowl (Peggy was kind enough to show how the enchiladas are made), El Taco Rico (this was probably the best taco we got our hands on), and a bunch of other great locations, including many suggestions from this thread. Thanks to everyone for contributing their ideas!

I'll post a link here when we start publishing the videos in case you want to check them out.

And jwynne2000, we have definitely been checking out the local craft beers. Lots of great stuff, so far I think my favorite has been the Real Ale Full Moon Rye.

on Feb 05, 2011

CHOW Tour Austin, Your Thoughts On Where to Go?

Thanks. I am going to look into you "Austiny Tex-Mex" suggestions right now! We certainly aim to cover more than trailers and local chains, though it seems like we'd be remiss to leave them out.

I'd love to know what other places you think of as being "only in Austin" restaurants.

on Jan 18, 2011

CHOW Tour Austin, Your Thoughts On Where to Go?

Tom, I noticed in your profile you are a fan of Wink. Question: Given its local foods/foraging MO, why isn't there any Texas wine on the wine list? What's the local perception of the wineries near Austin? Any good? Not good?

on Jan 14, 2011

CHOW Tour Austin, Your Thoughts On Where to Go?

Great idea, I'd love to include a vegan or vegetarian restaurant, what do you recommend?

on Jan 13, 2011

CHOW Tour Austin, Your Thoughts On Where to Go?

Thanks amysuehere! Your response is really helpful. If we were going to compare the two sides of Tex-Mex, what restaurant would be a good representation of the "brown gravy" camp? What dishes should we order respectively to get a feel for the style? And is there such a thing as "farm to table" type Tex-Mex or does that just sound crazy?

One other question: How about late night food/bar food?

Thanks for your help!

on Jan 13, 2011

CHOW Tour Austin, Your Thoughts On Where to Go?

Hi Austin Chowhounds,

In a few weeks, myself and CHOW video producer Blake Smith are heading down to Austin as part of the next CHOW Tour. We're looking to create some CHOW videos about the Austin food scene, and plan to focus on chefs and restaurants that specialize in handcrafted food. We'd love to find special, off-the-beaten-path stuff to cover, but that said, we don't want to miss out on key stuff like great BBQ! We'll have about a week in town.

Here's a few ideas we have from interviewing some Austin folks, and skimming the boards:

-Trailer scene: This looks amazing! Some places that we are thinking of hitting up: Odd Duck Farm to Trailer, G'Raj Mahal, La Boite, East Side Kings?

-Tex-Mex: Where should we go? It seems like a heavily debated topic. Old Azteca, Fonda San Miguel (for brunch??), and Maudie's have been suggested to us. Is there any place that does interesting homemade foods?

-BBQ: How do we narrow this down? We were thinking of going to a newer wave place (Franklin?) and something old school (maybe the Salt Lick)?

-Exploring a few newer places that are shaping a sort of neo-Austin cuisine, like Foreign and Domestic, Olivia?

-Are there specific regional dishes that we shouldn't miss? We're hearing a lot of rumors about breakfast tacos and chilaquiles. And queso.

-What are your thoughts on the wine country outside of the city? Anything worth a trip?

-What are we missing that really defines the food around Austin? Which chefs/restaurants would you really want to see covered?

Thanks so much,
Roxanne Webber of CHOW.com

-----
Fonda San Miguel Restaurant
2330 W North Loop Blvd, Austin, TX 78756

on Jan 12, 2011

Innovation: the CHOW tour

I think that's pretty accurate. Dynamo is way more Cali/gourmet influenced (seasonal fruits, herbs, etc.) and subtle in its approach. Voodoo is in your face with a heavy emphasis on novelty (cereal and whole bacon strips on the donuts, cream-filled X-rated shapes...). I wasn't that into the donut I had there a few months ago (the signature "Voodoo Doll"), it tasted sort of like a supermarket donut with suspiciously artificial tasting and looking jelly in it. But Voodoo really is fun and has a sense of humor about it, so I still think it's worth a peek into.

on Jul 07, 2010

Innovation: the CHOW Tour

Great point, Will, we do need breakfast recs. Anything else come to mind?

Re: Break of Dawn, wow that menu looks great. I wonder if we'll have enough time to make it that far south? Is there anything else along the same lines/creativity closer to LA proper?

Thank you!

-----
Break of Dawn
24351 Avenida De La Carlota Ste N6, Laguna Hills, CA 92653

on Jun 18, 2010

Innovation: the CHOW Tour

Thanks for setting me straight. If you want to make special requests for a Chef's Menu should you call ahead a few days before the reservation? A few weeks? Ask on the fly?

on Jun 18, 2010

Innovation: the CHOW Tour

Noodle fanatic, thanks! This is an impressive list. I wish we were going to be in NYC for "Makanai Ryori / fish heads, eel bones, and beer." But the tofu at En sounds like it might be worth a trip anyways! What else is a must-try there? Is the lunch a good bet?

on Jun 14, 2010

Roxanne Webber in Manhattan

Innovation: the CHOW tour

I was curious about the Bush location's wine on tap program. Have you scoped it out?

on Jun 14, 2010

Innovation: the CHOW Tour

Hi Das Ubergeek, nice list! Are there specific beers that are must-haves at Bootleggers? It sounds like a fun brewery! And if the trucks are there, even better. Which of those "FancyTrucks" are worth a shot?

on Jun 14, 2010

Innovation: the CHOW Tour

exilekiss, do you think lunch at Providence is a good way to check it out?

on Jun 14, 2010

Innovation: the CHOW Tour

Thanks to everyone for taking the time to reply. We will definitely be checking out some of your suggestions.

bad nono, what do you recommend at Scoops and Mo-chica? We were eyeing both spots and don't want to miss the good stuff!

-Roxanne of CHOW

on Jun 14, 2010

Innovation: the CHOW tour

These are some great suggestions, thanks for sharing!

What do you think about "innovative" lunch options? We're thinking about Wexler's, Out the Door, and the Thursday Ferry Plaza lunch vendors so we can hit 4505, Namu, and the Arlequin pastry stand.

I've also been thinking about how to work in more of the Bay Area's great Asian and Latin cuisine. Any spots come to mind that have an "innovative" twist? Jai Yun seems like a good contender.

Thanks!
Roxanne of CHOW

-----
Jai Yun
680 Clay St, San Francisco, CA 94111

Namu
439 Balboa Street, San Francisco, CA 94118

Out the Door
1 Ferry Bldg Plaza, San Francisco, CA 94111

on Jun 10, 2010

Life & Limb Beer in SF

They had Life & Limb on tap at the Alembic earlier this week for $6 a glass. (I was there Wednesday.) It's a dark, sweet, sipper. In retrospect, I wish I ordered it with the bar's warm chocolate chip cookies--I think that would have been a killer pairing! A nice desserty beer for sure.

on Dec 11, 2009

Michael Ruhlman: Expert in Residence!

This wraps up our expert thread with Michael Ruhlman! Big thanks to Michael for spending the week with us sharing his knowledge, and to everyone that participated in the discussion.

on Oct 09, 2009

Roxanne Webber in General Chowhounding Topics

Michael Ruhlman: Expert in Residence!

Michael Ruhlman will be in residence on Chowhound for the week starting today, Monday, October 5, responding to questions about everything from DIY charcuterie and sausage making to his latest book, "Ratio." (http://www.chow.com/stories/11708) Brian Polcyn, who co-wrote "Charcuterie" with Michael, might be stopping in as well.

Michael is a cookbook author and food writer from Cleveland. You may have seen him on "No Reservations Las Vegas" riding shotgun with Anthony Bourdain, or seen his name on "The French Laundry Cookbook," which he coauthored with Thomas Keller and the FL team. His work also includes the "… of a Chef" series of books, which explore the world of professional cooking; "Charcuterie," on making cured meats and sausage at home; and "The Elements of Cooking," his riff on the famous writing handbook "The Elements of Style."

You can check out some of Michael's work here:

Michael's blog: http://blog.ruhlman.com/

"Ratio": http://www.amazon.com/gp/product/1416566112?ie=UTF8&tag=c037-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1416566112

"The Elements of Cooking": http://www.amazon.com/gp/product/0743299787?ie=UTF8&tag=c037-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0743299787

"Charcuterie": http://www.amazon.com/gp/product/0393058298?ie=UTF8&tag=c037-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0393058298

Michael will be checking in at least once a day October 5-9 to respond. He's a great resource for any questions you may have on making sausage and charcuterie at home or mastering basic cooking ratios. Some ideas for what he might discuss are:

-What's the easiest meat to start curing at home?
-Where do I get sausage-making supplies?
-What's the best way to case sausages?
-What's the most versatile cooking ratio to remember?

Keep Michael busy -- start asking questions!

on Oct 05, 2009

Roxanne Webber in General Chowhounding Topics

Mark Bittman: Expert in Residence!

Mark Bittman will be in residence on Chowhound for the week starting Monday, August 3, responding to questions about cooking and his new book, "Kitchen Express," which focuses on quick, easy, flexible recipes.

One of the country's best-known food personalities, Mark is hailed for his candor, his no-nonsense style, and his simple, approachable recipes. In addition to his award-winning cookbooks "How to Cook Everything" and "How to Cook Everything Vegetarian," Mark also writes The Minimalist column (now in its 12th year), with accompanying web videos, and the blog Bitten for the "New York Times," and he hosts public television series like "Bittman Takes on America's Chefs" and "The Best Recipes in the World."

You can check out Mark's work here:
Mark's Website: http://markbittman.com/
"Kitchen Express": http://www.amazon.com/Mark-Bittmans-Kitchen-Express-inspired/dp/1416575669/ref=sr_1_1?ie=UTF8&qid=1248468144&sr=8-1
The Minimalist: http://topics.nytimes.com/top/features/diningandwine/columns/the_minimalist/index.html
Bitten: http://bitten.blogs.nytimes.com/

Mark will be checking in at least once a day from August 3 through August 7 to respond. He's an incredible resource for everything and anything cooking-related. Some ideas for what he might discuss are:

-Ways to use seasonal produce--e.g., what should I do with all this zucchini?!
-Tips for improvising in the kitchen for fast weeknight meals
-How to cook on a budget
-Kitchen and pantry essentials
-Suggestions for getting out of a rut and adding new flavors to your cooking

Keep Mark busy -- start asking questions!

on Jul 31, 2009