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Content about CDATA

April 23, 2012
It's been awhile.
As many of you have noticed, it's been quite a while since we posted on the site. For that—and mostly for the lack of any news—we apologize. The story of our absence isn't as exciting as we'd like it to be. Basically, due to new jobs for the both of us, we've been busy. Really busy. So we took a little break from posting while we focused on jobs that pay money. Obviously, a note saying so would have been the...
Tote bags! Autographed bookplates! Paw prints!
Pardon the shameless shill for a moment, but we're both pretty excited about this. As most of you probably know, Blake and I have been writing the Dinner Tonight column over at Serious Eats for well over four years. That's a lot of weeknight dinners. But our history with the site actually goes back to the very beginning.  (Here is one very old article that we both wrote if you need some proof.) This is all just a way of...
Blake is filming the  behind-the-scenes of Rick Bayless' trip to Baja.  Stay tuned for continuing episode updates from Mexico! Episode 1
Saveur is running their annual best foodblog competition and the nominations come from you, the reader.  Help out the PC by nominating us for the "Best Cooking Blog"--or any of the categories you feel captures why you read us! Saveur's 2011 Best Food Blog Awards
Is the traditional cookbook on the way out?  Here's an article about the transition from cookbook to cookpad. Traditional Cookbook vs. E-readers, Searches, and Apps
A do-it-yourself starter kit of simple kitchen projects that anyone can tackle. D.I.Y. Cooking Handbook
March 15, 2011
Here's a video on 5 ways to make duck charcuterie--redefining what we mean by eating nose to tail.  Also, check out the PC's Beginner's Charcuterie post where Blake takes on duck prosciutto! Duck Charcuterie 5 Ways (and Recipes)
British food writer Niki Segnit's reference book for home cooks lists 99 flavors and 900 common flavor pairings, like tomato and anchovy. Looks like an awesome resource to inspire kitchen creativity. Good Books: Niki Segnit's Flavour Thesaurus
Our friends over at A Cozy Kitchen have put together a killer recipe for a new take on rice krispie treats. Marshmallow and caramel...yum! Salted Caramel Rice Krispie Treats
I'm kind of sucker for Cajun and Creole cuisine, so I couldn't help but whip up a batch of shrimp and in honor of Fat Tuesday. What I didn't expect was that everything would heat back up so well for lunch the next day. The grits were still creamy and addictive, and the shrimp still popped. Might have to start making this more often for the week. 
March 8, 2011
Here's a Mardi Gras menu from Saveur.com--do you have any Fat Tuesday traditions the PC should know about? Mardi Gras Menu
The National Pork Board is changing its ad campaign from that adage we were all familiar with in commercials of the 90s to a new slogan: "Be Inspired."  Apparently the inferiority complex to chicken has been overcome by wrapping bacon around it... Does Pork Inspire You?
Our friends over at Serious Eats have put together a slide show of America's top fried chicken joints.  Predictably, most of them are in the South.  Now, they just need to do a chicken and waffles list... Our Favorite Fried Chicken in America
Here's a list from Food and Wine of the best pizzeria's in the United States.  Chicago's own Great Lake is listed, as well as Pizzeria Mozza, which we wrote about in our Gorgefest: Los Angeles Edition.  What we want to know, though, is did they leave any place out? Food & Wine's Top Pizza Joints in the US
Cooking step-by-step with "the cookbook reimagined"
Late last year our Paupered Chef inbox dinged with slightly cryptic e-mail about a "new top-secret project" from LA's Clear-Media. We called them up and they shared with us their idea: a step-by-step cooking app built for the iPad. They were gathering up the coolest food bloggers on the planet, and wanted us along. We said yes. The result is Appetites, which has just been released at the App Store…and it's even...
February 22, 2011
Nick eats lunch at home everyday, usually scrounging up leftovers in his fridge into some kind of new creation. He'll post about more successful attempts. After making a big batch of beef broth for the best risotto of my life, I was also left with an insane amount of poached beef. Though a simple beef sandwich with horseradish would have worked, I instead decided to make a modified Italian Beef. Not 100% successful, but still delicious.
February 22, 2011
We might be paupered, but are we ready for this? The tagline for this WSJ article says it all: "Insects are nutritious and easy to raise without harming the environment. They also have a nice nutty taste." "The Six-Legged Meat of the Future"
February 21, 2011
Check out Daniel Klein's year long experiment in sustainable living and eating in the frozen tundra of Minnesota.  These mini documentaries are fascinating--the latest one being the slaughter and eating raw of a buffalo. Not for the squeamish!  (theperennialplate.com)
This kinda blew our minds: bartenders are now mixing up cocktails then letting them mellow out for a few weeks in barrels.  The result? Smoother, more complex flavors. Anybody had an aged cocktail?
Tonight, Cafe Spiaggia is hosting a dinner with locally raised Piedmontese beef and some fascinating brews like Saison beer with botanicals and Belgian Tripel style ales--all made in Italy.  Sounds like a blast for beer geeks. Cafespiaggia.com
February 16, 2011
Welcome to the new online world of food.  Foodily is a search engine that culls recipes from over a million recipes and integrates them with social network sharing like Facebook and Twitter.  We've been waiting for something like this for a while!
Chicago's forthcoming iNG restaurant by Homaro Cantu has a pretty novel concept: rather than ordering a la carte, you just pay them by the hour to bring you out delicious things.  Would you pay $50/hr for continuous food and beer? We sure would for oysters with foie smoke, among other things. [iNG Menu]
February 14, 2011
We’re still debating whether to buy Nathan Myhrvold's 2,400-page, $625 cookbook. But while we’re debating, the WSJ has a few nuggets of culinary trickery from it that are pretty cool.
February 10, 2011
Just made up a batch of salsa (recipe here) with dried guajilo chiles, garlic, canned tomatoes, and lime juice. Killer recipe that never seems to fail.
We can't seem to get enough food history, so here's another read for your commute home: the fortune cookie.  
February 5, 2011
They are having a contest over at food52 for the best way to pit olives.  Knife whack or meat pounder thwack?
February 5, 2011
Brian Runge takes over at Graham Elliot while the four star Michelin chef goes to LA to film the new season of Master Chef.
Pioneering bartenders are introducing cereal milk--yup, the multicolored stuff left over after your bowl of fruity pebbles--into pioneering cocktails.  Would you drink one?
Artisanal sandwiching at its best! Check out this list of America's best new sandwiches and vote for your favorite.  Also, let us know if you have any specialities hiding out in your fridge...
February 2, 2011
Serious Eats is searching for America's best hotdog.  Up now, an East coast hotdog extravaganza.  The Midwest will be up soon...
We've all been there.  Bottle of wine and no corkscrew.  Check out these videos on creative ways to get your vino.  Our favorite is the shoe--isn't physics amazing?
Check out Nick's post on how the blizzard is effecting Chicago restaurants.  Stay tuned for more updates over at Grub Street Chicago.