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AKCarlson's Profile

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Cookbook of the Month: Social Cooking, Chowhound Style

These are staples in my library, highly recommended.

Mar 10, 2011
AKCarlson in Features

Seeking Burger with Cheddar "Cheese Spread" Topping - St. Louis

Sounds like Dooley's on 8th St. is where you guys used to go - right across the street from the old Post Office. Unfortunately it closed in '08.

Aug 07, 2010
AKCarlson in Great Plains

Is This Salmon Farmed?

I'm of the opinion that in a 'very nice upscale pub' where the origins of some ingredients are listed on the menu, the servers need to be trained to handle those questions. Not that I don't appreciate the 'from a cow' response.

Aug 04, 2010
AKCarlson in Features

Beer and Cheese

I'd never believe this if I hadn't tried it myself, but Schlitz and a good Pecorino-Romano pair better than they have any right to.

Jul 13, 2010
AKCarlson in Features

Angostura Bitters - Where are they?

Just to clarify a couple points: Nelson's (the 'bitters bar') is not the only bar on the Island; there are three to five more, depending on seasonality and rotating ownership. And while a ferry is the only way to get there unless you have your own boat, it runs year round, just on a limited schedule in the winter. I worked a couple summers up there as the sous chef at the Washington Hotel. It is a lovely place, and I have an inkling I'll get back up to vist sometime this summer.

May 16, 2010
AKCarlson in Spirits

Strange Pairings that Taste Uncommonly Good

Schlitz and Stag beer pair shockingly well with a good pecorino-romano. I could barely believe it myself.

Mar 16, 2010
AKCarlson in General Topics

Little House on the Yuppie Prairie

I certainly feel uneasy with the term 'femivorism,' but certainly not the movement. Lose the dumb moniker and take the trend for the positives: people are reconnecting with their food, and eschewing the mass-produced and dreck that's marketed as 'food.' A chicken by any other name will still lay fresh eggs.

Mar 16, 2010
AKCarlson in Features

How to Make the Best Seared Chicken Breast

One man's opinion: I like the 'see all steps at once' option, and the option to print the steps is a smart one, but I now have a pdf on my hard drive that I didn't really need, and which I now need to delete. Separate links for the two options would be much appreciated.

MikeB3542: You may want to try pounding the breasts into a more uniform thickness. That way you'll get a slightly quicker cook time, and a more even level of doneness throughout the cut. Though Chow's method is solid here, and I appreciate that used the 'right' temperature for the meat, as opposed to the USDA's incredibly well-done recommended temps.

Mar 16, 2010
AKCarlson in Features

Hamburger Wrap for Snacking

StrawbrryF: There are many common surface sanitizers on the market other than ammonia, so your statement is a little overbroad and a bit misleading.

Mar 01, 2010
AKCarlson in Features

What's Killing Australian Wine?

Thanks for the recommendations, Jordan. I have found myself passing over Aussie wines lately for the very reasons you state, so I'll be sure to check these out, and support the vinters who are doing good work, as opposed to just making a profit.

Jul 14, 2009
AKCarlson in Features

10 Good Cheap Liquors

I wholeheartedly agree with the bourbon and rye recommendations. I've turned on so many folks to Old Overholt this summer, it's not even funny. I've only just discovered Rittenhouse, and both Wild Turkey's bourbon and rye are top notch.

Based on those recommendations alone, I'll be checking out the rums and tequilas listed here. Always tough to find good examples of those at a reasonable price.

My vote for cheap-ish vodka: Tito's. If you can find it, try it out.

Jun 29, 2009
AKCarlson in Features

Basil and Rye

Has anybody experimented with making a basil simple syrup? I wonder if it would alter the bright flavor of the basil too much.

Jun 23, 2009
AKCarlson in Recipes

Oregano Marinade

Adding a clove of garlic would throw off the balance.

I, too, have used garlic as a crutch for a long time. The first time I left it out, I found a clarity of flavor I couldn't have predicted. Garlic is delicious, but it has its place.

And that place is not 'in everything.'

Jun 22, 2009
AKCarlson in Recipes

Spicy Meatloaf Sandwich

Not to diminish this recipe, but I have a hard time believing anything can top a meatloaf sandwich with Sriracha. Just sayin'.

Jun 18, 2009
AKCarlson in Recipes

Father's Day Breakfast

Knives are sharp, fire is hot, people can be untrustworthy, and loved ones will die: these are all lessons that kids need to learn eventually.

Jun 16, 2009
AKCarlson in Features

Tumbler Full of Wine

I've actually turned into such a reverse glassware snob that I'll ask for a tumbler/juice glass for wine, and a rocks glass for neat whisky that would normally be served in a snifter. Can't explain it. Hate the fancy glasses.

I will always take my martini (Beefeater, up, twist) in the right glass, though.

(My girlfriend and I have compromised on the wine glass situation, though, with some of those stemless numbers that Riedell makes.)

May 10, 2009
AKCarlson in Features

Chopped Fava Bean Crostini with Pecorino

I have substituted edamame for the favas here, and the results have been great. The quality of the cheese and olive oil really stand out in this recipe, so don't cheap out. This is a standbay for my weekly dinners with friends, and it's always a hit.

Apr 13, 2009
AKCarlson in Recipes

The Basics: How to Make Lentil Soup

Why not red lentils?

Mar 14, 2009
AKCarlson in Features

Hard to Swallow

Can anyone confirm that this is, you know, an actual book, and not an elaborate hoax and a ploy to collect millions of dollars, $24.95 at a time? Because, I have to say, this would make an incredible, eyebrow-raising gag gift (pardon the pun) for my girlfriend's upcoming birthday.

Jan 12, 2009
AKCarlson in Features

Braised White Beans with Chard

Of all the winter greens readily available around here, chard is elusive. Would mustards, kale, turnips, or spinach substitute well?

Jan 06, 2009
AKCarlson in Recipes

Hard Times for Vanilla

Um, what? I mean I get the vanilla thing, but...


Dec 10, 2008
AKCarlson in Features

Historical Bartending?

I'm interested in learning more about the historical aspects of bartending and drinks from around the turn of the (last) century and around the era around prohibition. CHOW regularly covers that sort of thing, but I'm interested in going deeper and broader with my research.

Where to start?

May 03, 2008
AKCarlson in Food Media & News