viaChgo

I didn't see a thread dedicated to DD's coffee so I figured I'd start one. I've never been a big fan, I have to say. I like Starbuck's for my regular, everyday coffee. There are also a couple of independant roasters here in Chicago that brew a fine cup as well as Julius Meinl (from Austria). I guess I favor a strong cup of coffee. Now there are many, many people who swear by Dunkin' Donuts coffee. "They have great coffee!" I've tried it on many occasions and to me it tastes extremely weak. Like diner coffee. Maybe that's what it's supposed to taste like? Also, I usually drink my coffee black or with just whole milk. Lately it's been with the addition of whole milk. I've had DD coffee with cream and sugar and then the coffee is much more drinkable. But then, for me, it's more of a dessert. But maybe that's why it's so good? So, a question or two for the Dunkin' Donuts coffee drinkers... How do you take yours? Cream & sugar? What's your opinion of Starbucks coffee? Burnt-tasting?

Is barkeeper's friend ok to use on the enameled surface? I use it for my stainless pans but I'm not sure about the LC.

Are they only open for dinner?

That looks incredible!! At first glance, I thought it was an Italian Beef sandwich (Chicago-style). But then I see it's made with PORK CHEEKS!! WOW! Must figure out how to get me one of those.

I've seen that in bars when the flushing mechanism isn't working or something's wrong with the water. The melting ice acts as a "flush." Not 100% sure though.

When I was in Italy, it was common to see the thinly sliced pancetta on a salumi platter in a restaurant. I thought it was a little weird to eat it raw too but hey when in Rome...(actually it was Bologna). But it's no different than other types of cured meats. So it's not gross at all!

I, like most of you, love to cook and eat good food. Sometimes it's elaborate and technique-heavy. Sometimes it's authentic and hard-to-source-ingredient-heavy. But when your SO is away do you revert to your bachelor(ette) days? If so, what do you like to eat? Chef Boyardee?? White Castle??

Just tried yerba mate for the first time yesterday. I liked it. The flavor is not my favorite among teas but it was still enjoyable. Maybe I wasn't sure what to expect. And it had a nice, pleasant caffeine kick that was different from a coffee or black tea. Other than being from South America, I don't really know anything about yerba mate.

Was it opened.......and was it good ? Also, if it was opened, what was your menu? ← No we never got the bottle I brought but that's ok. It was more of a small plates/tapas thing so it would've matched well with some of the things (I think! ). I would have liked to try it out but we started with cocktails & some switched to wine that was already on hand while I never made the switch. No matter though - it was a fun night. I guess I'll have to pick up a bottle for myself to try it out.

Thanks all for your advice! I ended up going with a Rhone-style blend from Paso Robles - 2002 Adelaida. I've never had it before but after some discussions with a lerk it fit the bill for what I was looking for. I hope that people continue to post there ideas here, though. I think that this situation comes up often - where you need a wine that's somewhat of a "crowd pleaser" but would like some complexity to keep the wine lovers' attention. I was also thinking Pinot Noir as well as Syrah but I liked the idea of a blend - seems a bit more interesting.

I'm looking for wine suggestions for bring to a dinner party where I'm not sure what is on the menu. A sparkler would be an a good choice but I would like to bring a red. I'm looking for something that is obviously food-friendly and engages the wine lovers without being too cerebral for the casual drinker. Maybe around the $20 price point?

to clarify, was it a charcoal grill? (as I've been to electric or gas/propane establishments as well) ← San Soo Gap San does indeed have live coals. It's becoming my go to place for Korean BBQ & it doesn't hurt that it's open 24 hrs/day either.

I've heard folks ordering a "doppio"? (no idea if that's spelled correctly) in SBs but I've never stuck around to actually see what it is they were getting. Is that code for a short capppucino?

Yes, for an elegant presentation, cut the end of the drumstick bone off & then you can scrape the meat toward the other end to make a really plump, round portion of meat. I've seen the same technique used for the 'drumette' portion of the wing.

I would love it if a doner kebob place would open up. Like the kind they have in Europe (Germany, especially). There are great shwarmas & gyros to be had but no doner kebabs. (at least not that I'm aware of)

My preferred ad well! But I also like the spicy Korean brands too - Shin, Neoguri If I'm making ramen for 2, I like to combine 1 Sapporo Ichiban Original & 1 spicy Korean brand. Then add my add-ins.

I almost always add an egg to mine. Then it's whatever's in the fridge that I'm in the mood for - leftover meat, scallions, and greens usually work the best for me. And kimchi! Usually just the juice to make it spicy & then I eat the kimchi on the side. Oh, and sometimes a little drizzle of toasted sesame oil is good too.

That sounds very appealing. I've never had a chacne to truly indulge in truffles. I've used truffle oil at home & had some truffle in some restaurant dishes. I'd love to get an over-the-top truffle experience to really get a sense for what truffles are all about. The Trio thing looks like a good vehicle for that and it's reasonably priced.

roasted cauliflower. The long thread, simplicity of preparation, the accolades...it's been a regular in our kitchen ever since!

You should not salt while aging. Just season before cooking as normal. Salting for days will draw out too much moisture & will start 'preserving' the meat...like a corned beef. I just degalzed the roasting pan (after draining the fat) with some wine & added a little stock to make the jus. You could also add some butter in the end.

Nice Ellen! That looks awesome! I ended up aging my rib roast for 48 hours. It was pretty tasty but I think I should've aged for at least 72. I'm definitely going to age my roasts from now on!

Yep, I am a little behind schedule. In the episode he does use the plastic box w/holes drilled on the sides. I think he did for 72 hours on the show but he also said that 36-48 hours would have an impact as well. So that's what I'm shooting for.

I'm making a standing rib roast this weekend & would like to try Alton Brown's method for dry aging at home. Has anyone tried this? Is it worthwhile? I'll probably pick up the beef on Tursday & age til Saturday.

Funny that you mention pork desserts because I was watching a recorded episode of Iron Chef last night - Battle Pork Belly. Chen made this dessert where he cust slits into pieces of cooked pork belly with sweet beans. He the put the pieces of stuffed pork into the bottom of a bowl and then pressed glutinous rice on top of it & then steamed the entire thing. After it was unmolded he drizzled a sweet sauce over it. Apparently this is a traditional Szechwan dish. Obviously I'm doing this dish no justice. Did anyone else see this episode?

Thanks for your recipe! I love all of your pictorials. I've always been looking for a good version of ma po tofu ever since watching Iron Chef Chen make it several times. The local take out version leave a lot ot be desired & I haven't been able to decide on a good recipe. I'll definitely be trying your version soon.