For safekeeping, we froze leftover buttermilk into an ice cube tray. 14 cubes. Now I need 2 cups of buttermilk. Weigh a glass using my trusty triple beam balance. 280g Add two random cubes. 340g Add two more. 400g So it looks like each cube is 30g And by this table of buttermilk equivalent values it looks […]

We tried to eat here last year, but the line was out the door. This time we arrived well before 5 o’clock opening on a weekday and sat outside in the crazily-warm November breeze in the al-fresco area watching traffic go by. A woman came out to light our votive candles on the table; sorry […]

Walleye

May 8, 2013 | Leave a Comment

Bought some walleye fillets at Fresh Market, finally cooked them. Used the Cooking with Vince Spice Rub and whew! that’s a spicy walleye. And I even backed off on the red pepper. But darn good. Some asparagus, some red wine. Good night.

Lodge Seconds

March 24, 2013 | Leave a Comment

For those traveling to Florida or other points, make sure to stop in the Lodge factory store in Sevierville TN. The traffic and construction made it a bit tough, but it was worth it. We got a 12″ Carbon Steel Skillet for $40, a blemished cast iron 10″ skillet (absolutely perfect for corn bread) for […]

Memories of Chicken Little in Pohl and Kornbluth’s The Space Merchants I first read in high school. The older I get, the more that novel gets everything right. Hamburger junction www.economist.com Lab burgers: it’s what’s for dinner A QUARTER of a million euros is rather a lot to pay for a hamburger, but that will […]

See my Yelp Review of Touch of Thai Good food and inexpensive. Recommended. 221 W. First St. Dixon, IL 61021

Bette’s friend/colleague Shannon Mayhall was appearing in a small theater, Steel Beam Theater, in St Charles, IL. We invited Karen and Nick and headed down to St Charles to meet them. The theater area is on a courtyard off of First Street off of North Ave., right along the Fox River, and was already jumping […]

Wasabi

January 16, 2011 | Leave a Comment

Got an email from Dr Weil re wasabi. I like it on sushi, but his article scoffs at US store-bought wasabi – as it is really wasabi, horseradish and coloring. The real stuff is the superfine ground root, like horseradish. He tried growing it, and it looked cool. Maybe I can do this. Head over […]

Back in the dark ages, circa 1985 or so, I worked for Richard Spielman Precision Electronics, on the north side of Chicago. The owner, Richard Spielman, was a great guy, an atheist, an entrepreneur, and a foodie before his time, as trips to restaurants were part of our all-night construction binges. (He has also disappeared […]

I bought a package of chicken at Jones’ Country Meats recently, on sale, and looked for a good recipe to make. I found an interesting one in Rick Bayless’ Mexican Everyday, called Chicken in Tangy Escabeche of Caramelized Onions, Carrots, and Jalapenos. It is basically a skillet dish with lots of good stuff, sounded good. […]

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