LindsayAnn

Iced Coffee with eggnog creamer (limited line for the holidays) or Gingerbread creamer (same applies) with Cinnaminn raison toasted bagel chips....MMMM good combo actually...perfect combo of sweet and sweet

Picked up a blue today, Neils Yard Stilton something-an-other. I dont even try to memorize let alone barely look at the names of the cheese's I buy. Why? Because I am a fanatic, I have sooo many in my fridge at all times...right now about 16...no joke. Spent 62$ at whole foods yesterday on 5 cheeses...all less than 8 oz each. All goats and sheeps milks...one being a combo. The one I fall in love with, I know em' by their look, hense how I get them again and again and again. When I see a new one that looks interesting, smells interesting, or looks oozy (my fav kinds a lot of the time) I ask to try it...sometime you cant open them, and I just risk it. I have never been so disapoineted that I threw it out...okay maybe twice. But usually if its not up there I still enjoy it as I know I will never purchase it again (unless its by mistake...possibly the one downfall of not memorizing my cheese names...)

Ahh I didn't specify....maybe cause I actually like both! Have both in the swivle (sp?) cabinet as I type. I like smooth more when on crackers...but on sandwhiches it just depends. I suppose I usually pick smooth though.... In terms of other nut butters...I have tried a few (can you count nutella as one? HAHA I have that in the cabinet...not too HUGE on it though - sorry all you nutella followers...I dont know what it is. Its good, just not my fav or anything). I havent tried cashew butter specifically...it appears that I should eh'? Currently eating blue cheese. Just purshased today from Whole Foods...Niel's Yard something-an-others. I get this one a lot...but I buy SOOO many cheese I dont really pay much attention to the names...I know what my guys look like on the cheese shelf. MMMMM Next to be eaten a Violet Crumble candy bar...hard to find these. I got it at World Cost Plus Market. Says its a switzerland product...figures all the good shit isnt American (well other than burgers and other greasy delacacies)....

I am a BIG snacker....always snacking while on egullet and when watching TV. LOVE snacking on cheese (I like to mix it up with lots of varieties...goat and sheeps milk cheeses are my personal fav's...as well as creamy, oozy cows varieties). Love peanut butter and anything too...saltines and PB cannot be beat, in my personal opinion.

Sarabeth... I like chickpeas..in their original state. So, I am thinking I would enjoy your baked chickpeas! PLEASE share...how do I go about doing this?

I too crave goat cheese, as said above. I like sooo many varieties....havent met-a one that i havent loved. Crumbly, soft, semi soft, hard, you name it. I also crave peanut butter....sooo good when spread thickly on warm toast...so it gets all melty....YUMMY. Fried chicken, in any forms. This is often chicken strips/tenders (from my freezer), dipped in sweet and sour sauce, ketchup, and mustard (three seperate globs of course). Love tortilla chips with the jarred/canned cheese on the side heated up...dip chips, generously, in the cheese. MMMM Sweets (chocolate in the form of anyhting, including chocolate peanut butter combo's, and candy candy, chewy preferably, like skittles, star burts, trizzlers, whatever!) Basically, I crave crap food. Oh yeah, chinesse and pizza too. MMMM

AHHH Matzo balls...delious! I was introduced these though, not during the holidays but in college with my freshmen roomate...now a best friend and a soon to be bridesmaid of me. She grew up in a town filled with many jewish folk...thus she grew up eating matzo balls at her friends houses...and introduced their yumminess to me. Love em....love em. Her name, Theresa, and I have her forever more to thank for this new addiction on mine. Thanks T!~

*typed as she happily ate her left over halloween candy...which she over-purchased/stocked by mistake....yeah right*

So glad there are already so many replies to this discussion on our holiday comfort foods. I have loved reading about the variety of likes and dislikes. I have always known those people who love their pecan pie. My mother makes a great one, so I have heard! I do not enjoy the stuff so I stear clear. She sure loves it though...and of of late (well a while now) she can proudly tout "Its healthy too - its got pecans!". I like pumkin pie personally. I enjoy both the sweet and savory foods, and I love hearing about the preferences of all you Egulleters out there in la la land. Continue on, please!

Forgot to mention my dislikes... There aren't many (I am NOT picky at all), but I hate fruit cake. ICK. Luckily I do not find myself having to turn this down to often as my family tends to avoid this delicacy as well. I also hate sweet potatoes when they are all mashed up with the other stuff...I do like them baked though...but I still prefer reg. mashed taters or a regular baked potatoe. Other than those...put it in front of me and I am likely to eat it....all of it!

Okay gang, the holidays, in my opinion, bring so many tempting treats that I tend to be exposed to/indulge in more often than the "off" season. Halloween, Thanksgiving, Christmas...what is your 'special' treat? Is this something you bake/cook yourself? Or do others (a special someone) make this temptation for you? Or - do you find yourself purchasing this from a restuarant/store? On the flip side...are there any particular items that you find yourself exposed to around the holidays that you, errr...cannot stand? If so - what is it? I think I am just getting super excited about the holidays...especially the special food they seem to bring! personally, I love perpermint bark. I have yet to make this. My childhood friend (who just got married on October 14th, and I was a proud bridesmaid) mother used to make this treat. The first time I even tasted the bark was at Erin's house. I do enjoy it, very much so. Although, only around the holidays! I also love the little peanut butter cookies with the chocolate hershey kiss in the middle, with the sugar sprinkled on the top of the cookie to give it a neat texture and glistening appearance. I do noy have a recipe for these although I am sure I could find one - I would love to bake some up for myself! Other than those specialties I tend to indulge in eggnog (store bought, I have to confess), my mothers wonderful homeade stuffing at Thanksgiving and, and candy canes ( I strangely love the little devils....many flavors from the traditional peppermint to blueberry - this has to have something to do with childhood memories and comfort). I have a tendency to love foods that bring me back. Nothing like being a kid again...and again and again and again... Please, share yours...you might remind some of us of things that we have forgotten about. I, for one, would love to be reminded of old goodies...don't mind if I do! HAHA

AHHH Daddy-A I have been following yoru blog closely...I had to finally respond. I too LOVE cheese. My favorite food ever, by quite a long shot! I love it and devour it daily. Not only on sandwhich's and pasta...I spend a pretty penny on cheese's as the good ones cost a near fortune. I love smelly, oozy cheeses...my soft, runny, oozier the better. I like semi soft, crumbly, and hard cheeses too, but the gooey ones are my favorite, as are goats varieities. I love goat, cow, elk, sheep, you name it. I have never met a cheese I haven't liked. Right now, above and beyond the blocks of cheddars/moz/and provolones and the bags of shredded cheeses, I have to have at least 11 rounds of softer oozey cheeses. I always have to have a variety...when I eat a cheese plate I need at least 6-7 varieties at once...MMMM. I frequent the farmers market for thier lovely capriola Farms goat cheese vendor and Bunkow Cow's milk vendor, Pastoral cheese shop in Chicago, Sams winery and Binny's Winery in Chicago, Whole Foods, Trader Joes, and more...all for my LOVE of cheese! Ah the glory of Dairy. We should have a cheese party Daddy-A. You have hit my weak spot. better tell Mrs. Mommy-A to watch out! Just kidding!!!

YAY!!! I love this blog. I live in Chicago, and like you I too reside on the border of two neighborhoods. I am on the border of Lincoln Park anbd Old Town. A bit closer to the city than you are. I am technically in Lincoln Park, but walk a block south, and I arrive in Old Town. Like you, I love love love the farmers markets. I have been to many, but I am a regular on Wednesday's...havent missed one all year (rain or shine!) on Clark, just south of Armitage. I walk - its close . Its the Green City Market. The BEST goat cheese vendor comes every 2-3 weeks....6 hour drive for her, each way! Capriola Farm....BEST cheese...O'Bannon and the Pyramids are my Fav's. O'Bannon is a fresh goat cheese that is circular and wrapped in Oak Leaves that are soaked in Bourban...DELISH. Pyramids...one dusted in ash, one dusted in paprika. Both fresh, soft, crumbly...make the same week as purchased...AMAZING. I also buy tons of fresh fruit, corn on the cobb, and other cheese from A cow cheese vendor - Brunkow Cheese of Wisconsin....great cheeses (one with muchrooms and onions is yummy, so are the 6 and 10 year aged cheddars and the 3 year white cheddar!). Today I bought some great red delishious apples from a farm in Michigan. So - you know theyre gonna be good. Okay, enough on my beloved (as if you cant tell that I am obsessed...I will probably go into depression in December - April.....when there is no market...BOOOO). Love Pascal (wait, thats not spelled right...well you know the cheese shop that I am talking about). In wrigley - on Broadway jsut North of Diversy). Great Olive loaf...as someone else said on here. Love thier goat cheese with huge chunks of garlic right in it...cant think of the name, ask one of the guys working there...theyll know it. Great cheese's all around. Can you tell...I love cheese. Love Sams Winery...LOVE THIER CHEESE...thats why I go there. TONS of great options...Goats, Cows, ANYTHNG. Love Binny's Winery as well...this has yet to be mentioned on here...on Halsted right near where Halsted and Clark intersect. Good cheese selection there too - but smaller than Sam's winery. LOVE STANLEY's...much better than the fruit you'll ever find at jewel/dominicks/Treasure Island...and they have great items on sale...all the time. Which makes Stanleys a bargan. They rule...they have a few other special offerings others than fruits/veggies too....breads, crackers, yogurts, cheeses....nuts...dried fruits...etc.. CHICAGO IS GREAT for markets...huge fan here. I am the food shopping condesour...especially cheese food shops. For eats...Pizza and Oven Grinders is like 2 blocks from our place....GREAT PIZZA POCKETS....love em' so much I havent tried the grinders...but they too look great. Anyhow - go there. I too like NY style, thinner pizza more than deep dish, but Pizza and Oven Grinders rocks. You have to have thier big salad to start...its a must...youll see all the tables having it - you mix the three dressings and its served family style. One of the 3 dressins is a homemade creamy garlic...its awesome...hard to find good homemade creamy garlic and thats my FAV! Thier flat cread for appetizer is a must as well. Same applies here - all tables seem to get it. Big flat thin bread that the table shares (you rop it apart) and it comes with all the seasoning (garlic, parmasion, herbs, oregano, etc etc etc). this bread, in my opinion, is even better than the pocket (pizza). You'll be in heaven. Beware - if you go on a fri or sat....around 6:30-8...be prepared to wait for 1-2 hours for a table. No reservations!

First off, I posted this in the starters, general food topics forum as well...wasn't sure where it belonged...Both places seemed fitting to me. Incase people only visit certain forums...that way I get more advice! You can never have too much advice in my opinion. (See how much I value all of your opnions!) Ok all - winter is approaching, and it sure was chilly in Chicago today. I was at the farmers market early this morning, and let me tell you many of the vendors / farms did not come today Anyhow - first time this year that I have seen fresh brocolli...I bought a wooden tub full. With it, I decided to make brocolli cheese soup, or cheese brocolli soup - which ever you prefer. I had a craving big time. I started with a can or cambels (so shoot me!) cheese brocolli soup... Actually first I steamed a ton of broccoli. I heated the can of soup with the left over water from the steamed brocoli and a little milk. I chopped up the broccoli to a pretty fine state, and added it. I added some crushed garlic, onion powder, salt, pepper, and powder cheese stuff I have. I ended up having to add another can of soup cause I used so much broccoli. I finished with a sprinkling (ok a load of) freshly grated parmesan cheese, and a handful of shredded extra sharp cheddar. It was excellent with some crushed saltines on top - for real. But, I would like to make this again....FROM SCRATCH. NO CAMBELLS CANS....recipes, por favor? Much appreciation in advance...I really hope you guys have some good stuff. I LOVE LOVE LOVE cheese, love sharp/strong/stinky cheeses....I always think the more the better when it comes to cheese at least. That being said, I love cheese brocolli soup....have never made from scratch and am itching to soon. What do all you food fanatics have for me? I know you've got something, or at least some ideas. Lindsay

I have always loved smoothies (fruit ones are my fav...so lucious)...and although I do get them when I am out and about, you never really know what is going into them (ice-cream, syrups, loads of sugar), and if you do know (ask them, have the ingredients, etc...) I bet you would be surprised to find out how fast those ingredients add up. Even a small 12 or 16 oz FFRUIT smoothie is likely 400-800 calories, and I always get the 24oz or 32 oz'ers...yeah that can equal up to 800-1600 calories....I am NOT exagerating or joking either. Like I said, I still get these when my body wants one...but when making at home all you need it fruit, ice, and a liquid. You can add in frozen yogart regular yogart, milk, soy products or milk or whatever if you want it more creamyish. I make ones like this often, and I usually change up the fruits so that whatever I have on hand can go in (yes mix a variety of fruits, its great that way) I often enjoy fresh or frozen strawberries or blueberries with a fresh orange. A little orange or apple juice so that it can puree/blend, and ice. If you go with frozen fruits or partially frozen (a fresh fruit with a frozen variety) you dont have to use as much ice. If its not sweet enough add a little honey, splenda, or sugar...whatever you prefer. Frozen pineapples are also great, as are frozen cherries and bananas. Play with the ingredients...I have never made a smoothie that i havent loved. But I do find that I have favorite concocktions (sp?). Also, making at home you can make it thicker or thinner for you preference. Also, if you want it more icy you can add more ice, if not fruity add more fruit, if more creamy add more milk/yogart.... And, when I make a smoothie with ice, an orange, a cup or so of frozen berries (no sugar added), a little (like 1/3 cup) orange juice and splenda with a heaping spoonful or two of yogart it ends of bring about: Ice = no calories Orange = 80 calories Frozen berries no sugar added , one cup= 70 calories 1/3 cup OJ = 40 calories spoon of yogurt = 20 calories splenda = no calories TOTAL = 210 calories and this makes 3 full glasses full And, lots of fiber 8 grams about (4 grams for orange, 4 for berries,) Virtually fat free almost!

Ah, at 25 (almost) years old I find myself staggering home from the bars, or a friends house around 1, 2, or 3 in the morning quite often...not as frequently asI once did when I was in college (although, I guess that is not a valid statement because I am now in graduate school getting my masters in education so I can get outta the business world and enter into education) - or undergraduate college at least. Never-the-less, as I was saying my Fiance and I often find ourself ready for some late night eating after a few drinks (or shots in my case ). You can easily find us in Chicago ordering late night mexican food to bring home (and the places that are open at 1-3 AM are grease-holes...mmmm). Greg - the finace - gets enchilladad, me on the other hand - I usually have a fatty burrito, nachos, or tacos. You also can predict the nights we have been out at the bars by our waking meal the next morning. Either sit down breakfast, Stanleys for a great breakfast buffet on saturday and sunday mornings, or taco bell...yes I know but its hangover food, please do not kick me out! HAHA Shennagreena---I also love cooking grilled cheese's for a good hangover. I prefer sourdoug or french bread with a pairing of cheese, either a 6 or 10 year old cheddar I get at my local farmers market with a 3 year old white cheddar, munster with provolone, or swiss with a slcie of havarati. I like to spice things up! Dipped in ketchup...just the tinyest bit though...can't takeover the wonderful grilled cheese flavors! And I must add that I liberally butter my bread as well as the pan. I salt my sandwhich with seasalt as welll

Anyone know a recipe for BarBQ pork (i.e for pulled pork sandwhiches) for a crock pot...one that maybe even. possibly, has the sause included right in the crock pot dish? As you can see I am trying to find a recipe that is as simple as possible. My fiance loves BarBQ pork and I want to make him a nice batch...but with ease! Thanks!

Come on peeps....my aren't we critical of others. Is Rachel Ray my favorite? No. DO I enjoy Food Network? For most of thier shows, yes, yes I do. They are not TRYING to be the a 5 star type cooking empire, at least not in most cases. They are trying to appeal to families, stay at home moms (and dad's too of course) as well as business women/men who don't have 2, 3 or 4 hours to prepare a 5 course meal...let alone another hour to clean it. They are trying to appeal to young singles who are learning to cook. They are tying to appeal to cooks who want to learn new recipes and want to learn the 'basics' so that they can combine recipes and tweek recipes. However, I think even the self proclaimed expert chef can learn a new recipe or two that would meet thier high standards...that is if they were open to it. On Rachel Ray, like a few others have said - she is what she is. She is energetic, creative and personable. Yes, a few annoying sayings (okay many). Who cares though....we all have our annoying things about us. She uses those catch phrase saying to help brand her. She is proud that she is a self made cook, not chef. She has taught a lot of people the basics and enabled many to realize that they too could cook a meal even if they don't have much time. Obviously she can't be that annoying if she attracts the audiences that she does. Maybe some of us need more tolerance of others, and to realize that we have annoying things about us as well. I think many people are just exhasperated that she is a normal person who some how went from her own catering/cooking class to having her own show on the food network, then another, then another, book, book, show, show on CBS, etc.... Congrats to her, she has done well and is very good at what SHE does. Maybe not at what YOU do, but then again she's not trying to be you - never has and probably wouldn't want to - as I am pretty sure she is enjoying her own success.

I already said (above in my post) that I like them, that I LOVE them for fraps....not for reg coffee though. I mean yes, they will do, but I find thier straight up coffee a tad bitter, for me tonge at least

All i know is I had to put my computer down in the midst of reading this post and put a pot of boiling water on the stove...walk to the corner market (in my pajama pants and all), which is literally on the corner about 20 steps from my porch (love it) and purchase a BLOCK (to grate myself) of parmagiano ramano cheese. Ventured the 20 steps home, placed spagetti in water...cooked al-dente... drain, butter, season, and finally -------grate generous protions of cheese over pasta (yes yes I know true italians use a sparing amount...but guess what - I am not a true italian - not an italian at all...and even if I was, I would still load on cheese as my moto with cheese "the more the merrier"). MMMM Thanks a lot folks...look what you all caused. Signed, Happy, content, with glutteny and a full tummy. )

Alright...my insight - coming from the heart of the city (Chicago), is that there are many independant as well as other well known franchises opening in the near vicinity of many many starbucks. This is true for the Loop (business district of Chicago), Gold Coast and Streeterville (shopping area's right off the magnificent mile...which is the well known Michigan Ave shopping strip), Near North (think Wrigleyville, Lakeview, Lincoln Park, Old Town, Roscoe Village, Wicker Park), River West, and the like. I live on the broder of Old Town and Lincoln Park, about 8 blocks north of the WaterTower building/John Handcock building, or 2 miles from the loop. The starbucks closest to me is a mere 2 blocks away, or a 2 min walk. Directly across the street is a wonderful independent coffee shop...also featuring about 8 wonderful icecreams, hot food and sandwhiches (gourmet-ish mac and cheese, baguetts with wonderful salamies and bries, wonderful creamy soups like butternnut squash and lobster-bisque, etc...) and delectible pasteries...MMMMM The above is true for the other neighborhoods...downtown too expect for downtown the competition seems to be a lot of Carabou Coffee shops...as well as select independent shops... Whereas the non-downtown areas of Chicago (i.e near north, west, south etc...) seem to have most Starbuck competition from independent, downtown its a mix of competition from Carabou like franshises and independent popping up right around the corner from starbucks... I enjoy both - independent and SB. I cannot resist nor give up my indulgence for SB Frap's (frapachino's...coffee, carmel, mocha...you name it I love it)...but as for straight up coffee I often find the independant shops serve a better cup of joe!

I love PB. Plain straight outta the jar, always a stand-by. Love it on warm toasted bread...the PB gets all oozzy-gooey...mmmmm Great on saltines or ritz crackers, great for a PB and Jelly sandwhich of course...yummy when melted and drizzled (okay poured) over vanilla ice cream....MMM Peanut Butter is amazing. So versitile!

Well, no, I am not sure!!! I will have to ake a trip there on Monday morning (as I have a very busy weekend, tomorrow is my fiances 27th B-day, and little does he know I have a huge surprise birthday I am throwing for him at a local Tapas Restauant in a private room...I cannot wait to see the look on his face!!! Ill be looking Monday, and I will let you know! Hope I find it though!

given the British penchant for understatement who could doubt them. Amazing though that the British themselves don't seem to know/ Then? who buys all of these varieties.? ← Whole Foods Market customers, maybe? I've noticed that WFM cheese departments usually have a decent selection of cheeses from the British Isles and especially Britain itself. I usually see more varieties of British cheese at WFM on South Street, for instance, than I do at Philadelphia's premier cheese emporia, DiBruno Bros. and Downtown Cheese in the Reading Terminal Market. Included among these is a variety that is obviously aimed at small children called "Charlie Cheese." It's a combination of mild Lancashire and red Leicester shaped into a rectangular loaf. The red Leicester is injected into the Lancashire (the Lancashire is formed around the red Leicester?) so that each slice of this cheese contains a smiley face. ← I freguent whole foods (one of the 4 WF we have right in the city) quite often, and I know exactly what youre talking about (the smiley face cheese aimed at children, obviously). I do enjoy many of Whole Foods cheese selections (I got a massage today on North Ave, with a gift certificate I have had lying around, and I walked across the street after to the Whole Foods right there), I got a nice goat cheese...cut right off the rind for me right there - of course I sampled it first to make sure I liked it. The name escapes me, as I am actually watching my neighbors child for a few hours and am not at home...but its a creamy variety, firm yet soft and buttery in the mouth...has a deep, olivey flavour undertone (as noted on the cheese card at the market - and that olivey flavour reference was RIGHT on). Its great. However, at the same time I seem to appreciate the variety a little bit more at other cheese shops in Chicago, many whom are soley devoted to cheese (and artisan (sp?) breads and the like. Shops such as Pascal (AMAZING), Fox and Obel, and Binny's and Sam's Wine depots have great cheese selections. The above cheese shops seem to have a little bit higher quality, larger variety, more rare (in the U.S at least), or less known about cheese's....which I appreciate because I love nothing more than trying a new cheese only to discover its a soon-to-be favorite!!! In conclusion though, I have to admit I love whole foods for a variety of foods, and I too enjoy there cheese selection!!!

I have heard it is okay to NOT refridgerate cheese...is this true? If so, is it true for all types of cheeses? when is it not okay, or okay, to do so (not place in fridge). Will the cheeses just ripen...or could they get overly mold/bad and make me sick? I love cheese (goats are a favorite variety, I also love cow and sheep milk cheese...many varieties of soft goats/cows milk cheeses can be found in my fridge at the moment, as well as a few hard cheeses as well)....so what is the best way to preserve these while also enhancing flavor? HELP PLEASE!