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eGullet Society staff emeritus
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  1. Potentially related to some of the post about, about what (and where from) pathogens we ought to really worry about: E. Coli Linked to Chopped Romaine Lettuce Infects People in 11 States (NY Times, April 11, 2018)
  2. But wait - my boss comes to dinner every night! Oh, and now as I glance back up through the thread, I see liuzhou already made this point (albeit referring to himself as opposed to his Significant Eater).
  3. Dinner 2018 (Part 1)

    They did - and it's more the way my wife likes her chicken cooked; that is, a little more than I do, but I acquiesce every now and then .
  4. Dinner 2018 (Part 1)

    That was the crispiest skin I've ever gotten out of the CSO.. Did 20 minutes on steam bake at 425F, and then another 15-18 just on convection bake at same temp.
  5. I have a bottle of red boat for you. I bought like 5 bottles, and certainly can't use them all. And while that dish looked good, that does not necessarily mean it would win on the 5-ingredient challenge. I would just prefer egullet not to become the food network.
  6. Dinner 2018 (Part 1)

    Blue plate special? Chicken thighs in the steam girl, rice pilaf, sautéed asparagus. (might've cost under $5 pp).
  7. Host's note: this topic was split from the $5 Meal Challenge topic. Some posts here refer to posts remaining in that topic. My meta issue, and I've probably stated this before, is that I don't believe cooking and/or eating well ought be viewed as a challenge. I think part of the demise of a good food culture was predicated by Iron Chef, and all the shows that followed. But yeah, rice & beans to feed 4 for about $3 can be done.
  8. Elmhurst eateries

    Ayada. Always a good meal.
  9. Breakfast! 2018

    That's interesting, @Anna N.
  10. right, they are a little different in formula, but you can them all (pizze, focaccia, bianca, et.al.) flatbreads! I'm pretty sure pizza bianca is a Roman thing, whereas focaccia emanated from Liguria/Genoa. And in Tuscany, they call it schiacciata.
  11. Once again, I like soap & hot water. Or vinegar.
  12. Yes, salad greens and fruits like cantaloupe (and others which ripen on the ground) are my biggest worry.
  13. Yes, as high as it goes - 450F.
  14. Chicken isn't necessarily a special case - just that I'd rather not despoil my Boardsmith board with chicken slime. I've been cooking and using my hands and kitchen equipment for a long tine; I don't think I've gotten anyone sick...(famous last words). I do make sure to wash fruit and veg thoroughly, even the phony triple-washed stuff gets 2 more baths.
  15. Favorite Homemade Sauces for Pasta

    Exactly. Too many things are "easy," until you try to make them. In my opinion, things with few ingredients (cacio e pepe, bread, et.al.) are the hardiest to replicate perfectly.