kitchensqueen

Unless I'm blind and missed it, I didn't see a topic for container gardening. As an apartment dweller, I rely on containers to grow my food. At the end of this summer season, I've got one pepper plant hanging on, a rosemary and a bay tree. What's everyone else growing? Any plans to keep herbs and veggies going through the winter months?

What is sloe gin?

I bought a $35 bottle of Death's Door gin because I heard good reviews of it, but it just doesn't have the flavor profile I like. I like more juniper in my gin, which this one is weak on, as well as a little spiciness. Is it possible to infuse it with juniper, etc. to improve the flavor without ruining it?

Well, I've hit a few roadblocks. None of the butcher shops I've contacted are taking apprentices. The union told me that if "my son" wanted to get an apprenticeship, "he" would have to apply with an employer directly. So... I'm going to keep learning as much as I can on my own and keep my eye out for more opportunities I suppose.

A quick update - the first butcher I contacted is not taking apprentices currently, but I'm compiling a list of others to get in touch with. I have an email in to the union local here in Chicago (thanks andiesenji for that lead!) and I have sent my resume into a local gourmet market that is hiring for meat counter sales staff. So, onward I go!

Butcher Packer is a great catalog - just signed up to get them emailed to me. And thanks for the link to books thread Chris - just printed it to read on the train tonight. :-)

Thanks everyone for the great suggestions. I sent an email to a local butcher yesterday asking if they'd be willing to take on a part time apprentice, so I'll let everyone know what happens with that. I also like the suggestions of looking for a meat cutting course and doing a stage at a local restaurant. A friend of mine knows a chef here in town, so I'm going to get in touch with him soon and do a little networking.

Well the quiting my job thing isn't going to work unfortunately - I've got a useless degree under my belt that I have to pay for and a husband, so bringing in money of some kind needs to keep happening. However, apprenticing is a good idea - I think I'm going to make a list of places and try to contact them - maybe I could do apprentice work on the weekends or in the evenings. And I did just come across the Fleisher's classes, which look really awesome (and they have the kind of integrated business I'd like to run someday) - I'm going to see if I can find something a little closer to Chicago though - anyone know of something similar in this area?

I've been thinking about what I want to do for the last few years in terms of getting into a food career, and I've been leaning toward butcher. I love food preservation, especially all things pork. But it seems that "Butcher School" isn't exactly something that exists, as far as I can tell. I've been starting to experiment with making cured meats and reading about butchery a lot at home, and it seems like getting a culinary degree would be helpful. But I would love to hear any comments/advice onto how to get into this great profession. Thanks in advance!

I think a more effective way to pressure suppliers to change would be to tell them they will no longer be purchasing unsustainable fish from them - a huge chain like WF could affect real change that way, instead of putting the onus on the consumer to avoid it. Also, if consumers really do avoid the unsustainable fish, then fish that has already been caught and killed just goes to waste - and is that helping the species recover? Not really.

Cod, perch, etc. are equally as good with buerre blanc and en papillote. :-)

You can't go wrong with a white fish (turbot, sole, etc.) in a buerre blanc. I also like fish en papillote - a little white wine, scallions, sun dried tomatoes... old stand-bys in my house but I do always find them company friendly.

Yeah, I'd agree with this statement. Cooked, white vinegar and wine is fine but I tried this same substitution in a dressing and it was just awful.

Mmm, mushroom risotto is great. I also like to make "poor man's risotto" - a little orzo pasta cooked in stock with fresh sauteed mushrooms, shallots and fresh herbs. So tasty! I'd also like to get out and forage, but living in Chicago I'm not sure where to begin - the forest preserves maybe?

Mmmmmushrooms. . . I like morels that have been dried and then reconstituted (by me) in a fortified wine, such as a tawny port: I have to agree with the enthusiasm over morels - they are by far my favorite mushroom. And I love the idea of reconsistuting dry ones in wine - I've got to give that a try soon!

Sounds like everyone got some good stuff this year. I'm jealous of the "Asian Dumplings" book and the Williams Sonoma gift certificate - I could really go crazy in a store like that. I got some good stuff too - a Chicago Cutlery magnetic knife strip, Oxo icing knife and veggie scrubber, and a stovetop smoker. I can't wait to make smoked salmon and bacon with this thing - has anyone ever tried using one?

Thanks for all the insight v. gautam - you really helped me out in making these. I like your ideas for the dipping sauce - I might try your suggestion of mango and green chili, with some lemongrass mixed in. I also want to make these with the caul fat, as I didn't get a chance to try that last time. Reading and typing all this sure is making me hungry...

Only two that make me really hostile. Foodie, which I think just sounds stupid. 'Delish' is the other - how hard is it to pronounce the second syllable!?

I second Clark Street Ale House - great local brews on tap, all served in their proper glassware. A great little spot. The carry a lot of Two Brothers specialty brews, which in my opinion is one of the best Chicago-area breweries.

I just finished "Serve the People: A Stir-Fried Journey Through China". I thought it was excellent. Anyone have any suggestions for something similar?

Indie Cafe and Ole St. Andrews Pub in Edgewater are both excellent. For French food (a slight splurge, but not too bad) try Bistro Zinc in the gold coast. Three regular favorites of mine, that I've found to be solo-diner friendly.

I'm so glad this thread exists - this has got to my single biggest pet peeve of grocery shopping. Bread and fruit do not go under the canned goods! Keeping cold stuff together has it's virtues. I take public transit when I shop, so the horrible practice most baggers seem to have of putting 3 items into each bag (so you have to carry 12 instead of 2) is ridiculous. I bring my own bags and have been bagging my own stuff for years now... what happened to the good old days when common sense prevailed?

Some of my favorite things to eat in the great outdoors while backpacking are: – Honey Mustard Chicken (One package of vacuum-sealed chicken mixed with a couple of honey packets and mustard packets and heated through.) –Turkey with Gravy and Stuffing (Heat one package of vacuum-sealed turkey in one package of just-add-water gravy mix. Then cook the just-add-water stuffing.) – Macaroni with Mariana or Pesto Sauce (Macaroni cooks the quickest; then cook just-add-water powdered marinara or pesto sauce.) – Rice Noodles or Ramen Noodles - Flavored couscous with either canned anchovies, crab, tuna, etc. mixed in. - Just add water hummus with pita chips, tabbouleh and a can or two of dolma and butter beans in tomato sauce. - Pancakes with maple syrup or fresh berries.

Our kitchen table is pretty bare - an oil lamp, milk glass salt cellar and sometimes a vase of flowers.

I'm drinking earl grey, but I really wish I had some jasmine.