GIAD's Profile

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Best Reuben you've had in the Twin Cities?

Merlins Rest 3601 E Lake St Mpls
I love Ruebens and this is the best ever.
The Neighborhood Cafe on Selby in St, Paul is a close second.
They both slow cook the corned beef and place it on the sandwich in chunks.

Jan 24, 2014
GIAD in Minneapolis-St. Paul

Longman and Eagle?

Revolution http://revbrew.com/ does brunch, and IMHO they're atmosphere is better than L&E any time of day.

Dec 06, 2010
GIAD in Chicago Area

Marzipan in Chicago?

Thank you so much!

Nov 29, 2010
GIAD in Chicago Area

Going to the Christkindlmarket as part of school trip. Is there a decent QUICK lunch to try nearby?

Perry's Deli
180 N. Franklin

Nov 24, 2010
GIAD in Chicago Area

Marzipan in Chicago?

Anyone know where I can purchase some marzipan? I don't want to make it from scratch.

Nov 24, 2010
GIAD in Chicago Area

wildwood grill & brew pub

Coming to Calgary - read the older recos and couldn't find anything on Wildwood.
Anyone been that can share some thoughts?

Aug 03, 2009
GIAD in Prairie Provinces

Toot's

Oh thank you!
My ten year old neice is in town next weekend and wants Toot's so this will be great to take her to!

Jun 26, 2009
GIAD in Chicago Area

Toot's

Anyone out there miss Toot's as much as I do!? It's been, what, two possibly three years now? We have searched the area to find a new soft serve place but nothing else even comes close. Help me out here PLEASE!

Jun 18, 2009
GIAD in Chicago Area

Buffalo Chicken Tenders with Blue Cheese Coleslaw

I added honey to the red hot sauce too.
DELICIOUS!
I also baked the tenders instead of frying them.
YUM!

Dec 18, 2008
GIAD in Recipes

But I Come Here Often

chefbeth ~
What a GREAT story! There are so few people out there that tell it like it is to people who need to hear it and in such an endearing way. I commend your straight forward tact.

Jul 28, 2008
GIAD in Features

Valentine's Dinner Challenge: Help Me!

Surely you have garlic too.
Then you can make Roasted Chicken with 40 Garlic Cloves. Got this recipe from The Union Square Cafe cook book and tweaked it a bit.
Thyme, Sage, Kosher salt, Rosemary, Black Pepper
Rub on chicken with a little olive oil

place in cavity 4 Lemon Quarters
Bake in Dutch oven with 1 Cup whole peeled Garlic Cloves
1 Cup White Wine from shelf
1 ½ Cups Chicken Broth, stir to mix. Heat oven to 375º Cover and roast for 25 minutes. Increase oven temp to 450º, uncover and roast until chicken reaches internal temp of 165º - about another 35- 50 minutes. Occasionally check to be sure there is liquid in the pan, add more if necessary. Cut the chicken into serving pieces and spoon pan juices and garlic over. Go to the store and get some great Rustic Bread to sop up the sauce and spread the garlic cloves on. Make a nice salad with a lot of your other ingredients.
Cheers!

Feb 11, 2008
GIAD in Home Cooking

How Are No-Boil Lasagna Noodles Made?

I use regular lasagna noodles and put extra liquid in and they never turn out rubbery. The trick you ask!? Make sure the paste is covered- especially on the top and cook for the first hour and a half with a lid on the pan so the moisture can't escape.
Boiling lasagna noodles is for the birds!

Feb 11, 2008
GIAD in Features

Vlaai van Aalst Recipe

Traveling in Gent, Belgium three years ago we had the outstanding ginger/pumpkin pie/cake at the local Christmas festival. We came back this year and found out what it was exactly: Vlaai van Aalst. We bought one whole pie/cake (a whopping 12 pounds!) and the ceramic dish it was baked in. The guy said we could have the recipe when we bought the business - hee, hee!
We did seem to put him off his gaurd when we asked not only for the cake, but the dish as well - he was flattered and wanted to sell me the good one without any writing on the side. He was even more befuddled when we wanted the one with the writing on it that says Vlaai van Aalst on one side and Nelson on the other. Good times, Good times!
So the only recipes I can find are in Dutch and the translations aren't so great and some of the ingredients are items not normally carried in the US.
I'd love to make it a holiday tradition at my house, so any help would be appreciated,

Dec 29, 2007
GIAD in Home Cooking

Does brining add to the sodium content of food?

Maybe try injecting your bird instead.
Beer, garlic oil and spices without the salt. It's kind of like brining in that it has virtually the same affect only it's quicker!

Dec 17, 2007
GIAD in General Topics

The Napkin Defense

My husband and I have always used cloth napkins at dinner time. It's a nice touch to a home cooked meal, and our napkins are really nothing fancy. We do re-use before washing if they haven't been too soiled.
Lunch on the other hand, when we're home, is a paper napkin or paper towel.

Dec 05, 2007
GIAD in Features

Your favorite Apple Pie

My Grandma would make a regular apple pie and then drizzle a good vanilla over the top before putting on the top crust. It really makes it stand out from other apple pies.
Good Luck!

Nov 20, 2007
GIAD in Home Cooking

Advice requested on making 1st cheesecake

Oh yes. Supposedly the air rises to the top and the tapping helps to release it. We used to make it and pour it into 5 gallon buckets. Sometimes you just wished you could jump right in!

Nov 20, 2007
GIAD in Home Cooking

Advice requested on making 1st cheesecake

I used to work at a restaurant that had the best cheesecake made from scratch and I still make it at home the way we did there. I whip the hell out of the batter to get it nice and creamy THEN I let it sit in the fridge overnight to settle and tap the bottom of the vessle on the counter to help release the air.
I bake in a 250 oven for an hour and a half with no water bath.
The length of cooking time depends on the size of your pan - I do use the non-stick and never noticed a difference.
The only difference I have noticed was when I tried to speed the process up by increasing the oven temperature - HUGE change in texture, height and overall apperance and believe it or not, taste too. The difference was so big I actually couldn't beleive it and made another cheesecake right away just so I could compare it to the yucky one and see exactly what happened. needless to say we were cheescaked out and a lot of it went into the garbage. You know how it goes - if it's hanging out in the kitchen it's just begging to be eaten!
Good Luck and ENJOY!

Nov 19, 2007
GIAD in Home Cooking

Is this cooking?

Thanks for the good skirt steak grilling tip!

Nov 19, 2007
GIAD in Not About Food

Going To A Vegetarian's House For Thanksgiving

The side dishes are ALWAYS the best part of Thanksgiving!
Skip the Turkey - It won't kill you.

Nov 18, 2007
GIAD in Not About Food

Best inexpensive coffee?

We tried IKEA brand last year and never looked back - it's rich and delicious!

Nov 18, 2007
GIAD in General Topics

Bloody Mary Mix

Oh yes, I concur, this is another DELICIOUS mix!

Nov 18, 2007
GIAD in General Topics

Bloody Mary Mix

Longbranch Bloody Mary Zinger
YUM!
http://www.bloodymarymix.com/

Nov 18, 2007
GIAD in General Topics

Gourmet Christmas gift, anyone?

Check out this month's Bon Appetit page 66-74 they have a section on homemade gifts from your kitchen. YUM!

The Ginger Jelly sounds Stellar! - Thanks for sharing!

Nov 18, 2007
GIAD in General Topics

What's your Favorite Christmas Cookie that you give as a Gift?

Peanut Brittle and Toffee is a great addition to any cookie tray!
They are both very easy to make too.

Nov 15, 2007
GIAD in Home Cooking

Gourmet Christmas gift, anyone?

I love the thought of giving away food gifts!
If you make your cocoa I'd love to get the recipe.
You may want to add a personal touch to your nuts by making them Spiced - there are several good recipes out there with spice, brown sugar and butter.
One thing I am doing with my neices, nephews and God kids to lure them into the "foodie" world is to get the younger ones the Spatuletta cook book with some kitchen gadgetry like a set of oxo measuring cups and such. Then the older ones a subscription to something like fine cooking or cuisine at home where there are lots of photos and easy directions. Then they are going to "cook" with me once a month. Since everyone lives in different states they'll pick the recipe and pick the date and I'll cook the same thing they do. I'm really excited and hope they will be too, but you know how kids can be!

Nov 15, 2007
GIAD in General Topics

Mexican Chicken Casserole recipe

What did you end up making!?

Nov 14, 2007
GIAD in Home Cooking

To rinse or not rinse inside of turkey before placing in oven

As long as the thickest part of that bird reaches 165 degrees you'll be in good shape.
Rinse or no rinse!

Nov 14, 2007
GIAD in General Topics

Corner Bakery's Butternut Squash Bisque

Anyone tried it?
Anyone know the key spice?
I've had a couple glasses of wine, so I'm not too perceptive right now.
Maybe that's why it's so damn good.
Any help would be appreciated ~ even if it's to tell me I'm off my rocker.
Cheers

Nov 14, 2007
GIAD in Home Cooking

Freeze your own hashbrowns?

Or grate the potatoes in the raw state and blanch them before freezing.

Nov 12, 2007
GIAD in Home Cooking