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kateleahy

  1. @noraodonnell Cider doughnuts -- those also could be described as fortified with energy boost. Right?8:35 AM Nov 6th from Echofon
  2. Emperor's new clothes?: a chain restaurant company adds "energy boost" to its chili; consumers rave: http://bit.ly/15nqBu7:48 AM Nov 6th from Echofon
  3. Also from Victor -- on his favorite family-meal condiment: "It's a very gloomy day when we run out of sriracha."1:36 PM Nov 5th from Echofon
  4. tip from VictorAlbisu, chef de cusine, BLTSteak DC: before adding dried oregano, rub it between your fingers to release its flavor.1:29 PM Nov 5th from Echofon
  5. Hope so. RT @jennifertanaka Medill, you listening? http://bit.ly/TsH1F12:06 PM Nov 5th from Echofon
  6. Rt @chef_recipes Why Thai, Japanese, Mexican and Italian soups are having a moment http://bit.ly/13nBNu9:42 AM Nov 5th from web
  7. Is Chicago ready for Pride & Prejudice, the musical? (thanks, @noraodonnell ) http://bit.ly/4Su6g9:32 AM Nov 5th from Echofon
  8. I am still serious about this: Brisket is 2010's answer to pork belly.12:59 PM Nov 4th from Echofon
  9. Sorry, Denver Post: I don't think The Spotted Pig was the first so-called gastropub to open in the US.11:17 AM Nov 4th from Echofon
  10. And more shameless promotion alert RT @karanewman Shameless promotion alert: Spice & Ice in the news: http://wp.me/pzcBD-3P9:50 AM Nov 4th from web
  11. Maybe we'll have to break it down into 5 categories? nut sauces (romesco, pesto), mayo (aioli), salsa verde/chimichurri...Great suggestions!9:11 AM Nov 4th from Echofon
  12. @MichaelNagrant This is too hard. I think I'm going to have to have 2 categories: bottled sauces and freshly prepared sauces8:47 AM Nov 4th from Echofon in reply to MichaelNagrant
  13. If you were to choose 5 new mother sauces, what would they be? Romesco? Salsa Verde? Vinaigrette?8:23 AM Nov 4th from Echofon
  14. @MichaelNagrant maybe The Next Iron Chef helps book sales, too... (so I'm admittedly biased)2:15 PM Nov 3rd from Echofon in reply to MichaelNagrant
  15. @Lucers no particular brand of H20 mentioned. I say -- in these recessionary times -- if you're making soup, use tap!1:10 PM Nov 3rd from Echofon in reply to Lucers
  16. @derricks Hmm, good point. I could see - maybe - finishing a chilled soup with sparkling H20 for texture/acidity. But a hot soup, not sure.1:09 PM Nov 3rd from Echofon in reply to derricks
  17. @Mediabistro @chef_recipes -- the twitter feed for Restaurants & Institutions mag.12:28 PM Nov 3rd from Echofon in reply to Mediabistro
  18. Am editing a recipe that calls for sparkling water. Any earthly reason a chef would use sparkling water instead of flat for a pureed soup?12:27 PM Nov 3rd from Echofon
  19. Before you start experimenting with spicy cocktails, here's a few suggestions in heat management: http://bit.ly/1ZBZXV8:12 AM Nov 3rd from Echofon
  20. If you like a little heat in your glass, check out these spicy cocktails from great folks such as @karanewman http://bit.ly/2Q5Nqo8:05 AM Nov 3rd from Echofon