- Thread starter
- #101
No I haven't been there. I'll try and remember next time I'm there. Here's where we went:
http://www.august-es.com/menus.html
The New Zealand lamb was probably exported by Chris' company.
What Are Your Food Goals for 2015?
- Thread starter DoctorShavegood
- Start date
No I haven't been there. I'll try and remember next time I'm there. Here's where we went:
http://www.august-es.com/menus.html
The New Zealand lamb was probably exported by Chris' company.
Didn't they used to be a few miles outside of town? Oh, and if you get to Der Lindenbaum, a Spaten Optimater goes great with the sauerbraten.
http://www.derlindenbaum.com/
If only it was my company. There is a chance it was from the company I work for but there are a few players in the market.
Nice to see it on a menu as being from New Zealand.
The wine list has a good variety. I every saw a few from NZ.
- Thread starter
- #104
Thats right Chris, good stuff from good ole NZ. An ally in war and in good food and wine.
I'm hoping to attend the NRA (National Restuarant Association) Food Show in Chicago again this year. There is so much unique food and drinks to try there. The first year, I had my arm around my friend the walking down the aisles and exclaimed, "Listen here... we have to pace ourselves. One drink per aisle. That's it." Alcohol was involved and it made for a long trek back to his apartment on the other side of the city.
- Thread starter
- #106
Hey Jason, this is Aaron. I would love to go with you to the NRA. I don't know about pacing myself though
Aaron, it's a blast! it seems there is less and less booze each year, but there's plenty. Also, if you get the beer and wine expo pass, you'll need a cab. I'll know closer to the date if I can even attend, but I will let you know.
- Thread starter
- #108
Ha, a food goal for me is; if I ever made it to Chicago, I would land, then go straight to a steak house. Instead of bar hopping I would steak hop.
Food goal? Learn how to cook.
That is a good goal in your position.
I've been found out! Run awaaaaaay! Run awaaaaaay! (think Monty Python and the Holy Grail)
- Thread starter
- #113
Tim, it seems my goal have changed somewhat. I want to eat more fresh vegetables, lean meats and less carbs. Hot sauce and peppers are good for you, so that remains daily. Eggs are my daily driver....more egg whites but always including small amounts of yolk.
I recently started making my own habanero sauce. It is fun, although the wife says I can't make it indoors anymore (it irritates her eyes and throat)
This thread got me thinking about skillet corn bread. So, this morning I got our cast iron skillets out and cleaned them up. We have not been able to use the cast iron on our cooktop for the last 19 years (in accordance with the owners manual). I spent some time this afternoon seasoning the skillets (2 Wagners [#3 & #6] & 3 Griswolds [#3, #6 ]). I got them looking fairly decent. I used the 9" Griswold [#6] to bake the following cornbread recipe, which turned out great. The pan also looks pretty good now as well.
Skillet cornbread
From Chef Susan Goss of Zinfandel in Chicago (via epicurious.com)
1 1/2 cups yellow cornmeal (preferably stone-ground)
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
2 large eggs
1 3/4 cups well-shaken buttermilk
1/2 stick unsalted butter, softened
Accompaniment: buckwheat honey butter
Preheat oven to 425 degrees. Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat.
Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk.
Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. (If butter begins to sizzle and brown around edges, so much the better.)
Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. (The batter doesn't have to be smooth--a few small lumps are good.)
Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes.
Skillet cornbread
From Chef Susan Goss of Zinfandel in Chicago (via epicurious.com)
1 1/2 cups yellow cornmeal (preferably stone-ground)
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
2 large eggs
1 3/4 cups well-shaken buttermilk
1/2 stick unsalted butter, softened
Accompaniment: buckwheat honey butter
Preheat oven to 425 degrees. Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat.
Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk.
Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. (If butter begins to sizzle and brown around edges, so much the better.)
Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. (The batter doesn't have to be smooth--a few small lumps are good.)
Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes.
- Thread starter
- #116
Here's my list:
1. Smoked brisket
2.Lamb chops
3. Paella
4. Gumbo
5.Jambalaya
6.Fried calamari
7. Fatty
8.Well you know how a lub dem corn dogs.
I can't get Paella out of my head. I'm thinking seafood. I need to order a Paella pan.
1. Smoked brisket
2.
3. Paella
4. Gumbo
5.Jambalaya
6.
7. Fatty
8.
I can't get Paella out of my head. I'm thinking seafood. I need to order a Paella pan.
Good to see a few crossed off Aaron. Have you thought of making a Paella is a large cast iron pan? I think it should work just fine.
- Thread starter
- #118
Well, I don't have a large cast iron pan. You may have seen it in past pictures. Anyway, Maybe I need to start a new thread on paella pans and see what results I get. This is really fun and the year is going to be full of good eating.
Do you have a paella recipe?
- Thread starter
- #120
Actually no. I know what I want in the recipe but haven't really surfed for a recipe that is, well, for lack of a better term, old and traditional.
Similar threads
