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What cookbooks have you bought recently, or are you lusting after? October 2012 edition [OLD]

"Stir" is one of our all time favorites. I don't think I've had (more less made) a better bolognese!

Oct 14, 2012
AOski in Home Cooking

February 2012 Cookbook of the Month Voting

MIGHTY SPICE

Jan 18, 2012
AOski in Home Cooking

Is Marcella Hazan's green lasagne bolognese worth it?

If you're in the market for another version to try, I would highly recommend Barbara Lynch's butcher shop bolognese in Stir. Amazing! I will say the Saveur version looks terrific... :)

Jan 11, 2012
AOski in Home Cooking

January 2012 COTM: Essential Pepin: Meat, Charcuterie and Offal

Puerto Rican Pork and Beans - p 368

The process for the recipe is insanely easy: brown off some country-style ribs; throw in some other stuff; cook for hours; EAT! And trust me, you most definitely will want to eat! The smalls coming out of the saute pan were amazing: onion, pork, garlic, oregano. What's not to like?

The only edits I made to the recipe were to omit the cilantro (my significant other hates it) and to remove the pork from the bones and present it in more of a "pulled" fashion. I think it was a good move...and not terribly laborious since the meat was very tender. I also found the extra time it took to deal with the pork useful, as my beans/sauce still had a little too much liquid...but after 15 min of reduction I think the consistency was perfect.

Anyway, I like the final presentation, shown below, and will make this again!

Jan 08, 2012
AOski in Home Cooking

Do You Take Your iPad in the Kitchen?

Heck yeah, I do. Just buy a picture stand from Hobby Lobby and there ya go: it's off the counter, away from spills, and ready to read. The free Epicourious app is great...although I did by the Gordon Ramsey app, which is also nice.

Feb 19, 2011
AOski in Features

What is it?

I just noticed that there's a video for separating eggs yolks right next to your post... :)

Sep 15, 2010
AOski in Cookware

Clay v Cast Iron Pots

Sounds promising... Does it really brown meat well? I'm enchanted by the EH Flame line because of the braising aspects as well as the stove-top possibilities.

Sep 15, 2010
AOski in Cookware

Clay v Cast Iron Pots

Scary... I'm still tempted, but it's good to know the risks. :)

Sep 15, 2010
AOski in Cookware

Southport Drive with picky eaters

Hey jh - Not sure when your trip is...but I live right around the area where you'll be staying. Here's my thoughts:

Brunch - This is my favorite meal of the day. Southport Grocery is killer. The Grown Up Pop Tart is worth the trip. I've not had a bad thing there yet and I probably go every three weeks or so. However, there is a new place not far from there (on Lincoln Ave) called Bakin' and Eggs. It's the best biscuits and gravy I've had... And finally, I'm not a fan of Wishbone. Very forgettable food with the worst kind of cafe seating.

Dinner - For steak, I like Tango Sur. But I would also throw Las Tablas into the ring. Again, it's not QUITE as close, but I thought the meat was a little better. As far as burgers go, I can't think of a local place that I like nearly as well as Kuma's Corner. You'll have to take the Belmont bus west...but it's a truly unique experience with HUGE portions and great quality.

I would also mention checking out Uncommon Ground...on Grace and Clark, I believe. It's got a sort of eclectic American menu... Something for everyone, I would imagine,

Hope you enjoy your visit!

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Tango Sur
3763 N Southport Ave, Chicago, IL 60613

Southport Grocery & Cafe
3552 N Southport Ave, Chicago, IL 60657

Las Tablas Restaurant
4920 W Irving Park Rd, Chicago, IL 60641

Kuma's Corner
2900 W Belmont Ave, Chicago, IL 60618

Sep 12, 2010
AOski in Chicago Area

where can I buy Wonder pot?

Interesting... What does that thing do? Bakes on the stove top?

Sep 12, 2010
AOski in Cookware

Inexpensive pasta machine?

Just picked up an Imperia from W/S last weekend. Love it! That said, the one you've found will certainly saves you a couple bucks and looks pretty much identical...plus, the reviews seem good. (Side note: isn't it shocking how light Overstock can be on product information...)

Sep 12, 2010
AOski in Cookware

Clay v Cast Iron Pots

So I'm getting ready for braising season and I'm in the market for a new +6 quart pot. My first inclination was LeC or Staub. After all, cast iron is classic, sears beautifully, retains heat...not to mention being good enough for my grandma. However, after doing a little research I have to say that I'm a bit enamored with Emile Henry Flame. It seems to be as (if not more) versatile than cast iron and much lighter.

Here's a little promo vid: http://www.youtube.com/watch?v=A0jx-N...

Any thoughts on this stuff? Experiences?

Sep 12, 2010
AOski in Cookware

Staub cookware

You can certainly go to WS or Sur to check the the Staub pots out in person...and I would recommend it because they're beautiful. However, Amazon will (almost?) always beat them on price.

Sep 12, 2010
AOski in Cookware

Staying in Cazadero...what to do?

That looks great! Thanks for the tip. :)

Feb 27, 2010
AOski in San Francisco Bay Area

Staying in Cazadero...what to do?

Hi all! I'm very excited to be taking my first trip to the Russian River area in May! But having done a bit of research, I'm curious as to what wineries to visit... It seems that some offer great wine, but have no tasting room. Others are pretentious....which isn't appealing. Anyway, I'll keep doing my research, but any tips you could give on wine (or dinner, activities, etc...) would be greatly appreciated!

Thanks much!

AOski

Feb 27, 2010
AOski in San Francisco Bay Area

The Future of Cookbook Publishing

@CookbookRick

I think the Captain is on the right track... It would seem that the need for a publisher/middleman is greatly reduced in the new paradigm. It's all about going direct...or as direct as you can...to the consumer.

I have a Kindle and I love it. I plan on getting a Notion Ink ADAM (sorry, I'm not a Mac guy) when it comes out. I REALLY look forward to a day when I can buy a digital cookbook and it will automatically be added to my indexed master cookin' database... Because much like the man mentioned in the article, I go to (legit) websites for day-to-day recipes. My actually books only get open on special occasions. It's just too easy to find what you want on digitally...as opposed to sorting through paper to get to the recipes you want.

Feb 18, 2010
AOski in Features