Comments for Tastebud Chicago

Comment on Shrimp Boil by Will Cisa

Will Cisa — Sat, 18 Apr 2009 20:31:45 +0000

This stew is known as either Brunswick stew if youre from the csea islands of Georgia, Beaufort stew if youre from the lowcountry of South Carolina or Frogmore stew. My dad calls it frogmore, my mom calls it beaufort and my cousins call it Bruswick. Nobody calls it shrimp boil.

Comment on How to Cook a Steak by Barbara

Barbara — Thu, 05 Mar 2009 20:21:23 +0000

My boy’s sure do love their steaks. I found very helpful information here and just wanted to say thank you.

Comment on Shrimp Boil by Shana Ensign Ouf

Shana Ensign Ouf — Tue, 24 Feb 2009 13:30:25 +0000

Sounds very easy and the smaller kids can help with this meal also. basically you can switch the contents if somwone wants crawfish, scallops, etc. How do I get a free kit??????????

Comment on Merry Christmas! by E L

E L — Sat, 10 Jan 2009 04:53:44 +0000

obama didn’t review the dixie kitchen in evanston, he reviewed dixie kitchen and bait shop in hyde park.

Comment on Playing with Oatmeal by chrisandcamri

chrisandcamri — Thu, 18 Dec 2008 14:24:22 +0000

Glad the PB Oatmeal is a hit. We usually spread it out on a plate for Wilbur. Once it cools a bit, he makes little oatmeal balls out of it. He eats most of them, some get thrown.

Comment on Playing with Oatmeal by Ken Norr

Ken Norr — Thu, 18 Dec 2008 14:17:47 +0000

Oh peanut butter oatmeal… where have you been? You have singlehandedly saved all the plain oatmeal in my house from getting pulverized to make a bath additive. The peanut-butter-loving children will rejoice this weekend!!

Comment on Non-edible Christmas Goodies by Karin

Karin — Tue, 16 Dec 2008 15:07:02 +0000

OOoohhh! The ornaments and potpourri look pretty. I LOVE the Cinnamon Stick idea too - I’m totally going to steal that next year!

Comment on Playing with Oatmeal by Eddie Lakin

Eddie Lakin — Sat, 13 Dec 2008 07:22:43 +0000

I buy vanilla beans at Costco and keep’em in the fridge, so when I make oatmeal, I split a half a vanilla bean, scrape the pods into the milk while it’s heating and dump in the bean for good measure–you can always fish it out later. It’s a wonderful addition to the oatmeal.

At a restaurant I worked at, we also used to brulee oatmeal. Put it into a bowl, top with sugar–the turbinado sugar works best, and then hit it with a torch just like you would creme brulee. You need a bit thicker of a coating of sugar to make sure the oatmeal doesn’t burn.

Comment on Playing with Oatmeal by Paul Smith

Paul Smith — Mon, 08 Dec 2008 05:39:16 +0000

Mmm, the wife and I love steel cut oatmeal on a Sunday morning, and we’ve tried all of the above ingredients (sans p.b., but we’ll definitely try it now!). Lots of soluble fiber, rich, nutty flavor, sticks to your ribs: what’s not to like?

One thing we like is if we are using bananas, cut one up and put it in at the *start* of the cooking process: this seems to break down the starches of the fruit and provides a subtle sweetness throughout the meal.

Another idea is a dash of cinnamon, cardamom, and other spices. Michelle’s fond of star anise. Judicious use, though, just a touch.

Hmm, what else: oh, lightly toasting pecans or walnuts in a pan over low heat before chopping coarsely and adding at the end of cooking.

Oatmeal is great! It’s not just for Wilford Brimley anymore.

Comment on Happy Thanksgiving! by Karin

Karin — Wed, 26 Nov 2008 22:18:49 +0000

Looks fabulous!! Looking forward to more foodie posts