Hi Andrew - you often refer to “chiles” and not specific peppers. When you say chiles, what peppers are you typically referring to? My local markets typically have bell (green, red, etc), serrano, jalapeño, and maybe others - just nothing referred to as chiles.
Best bite from a stadium was from AZ Canteen at U.S. BANK STADIUM in Minneapolis. It was the Frozen hot chocolate with marshmallows. We were fortunate enough to go to the inaugural NFL GAME in the stadium between the Packers and the Vikings and my team lost, but discovering this dessert/snack helped to ease the pain!
I love fried rice but what I make at home is bland! It lacks umami and that yumminess of Chinese take out. I have heard that MSG or fish sauce can add tang. I already use shaoxing in my wok at the end of the cooking process but it doesn’t seem to add enough punch. How can I achieve that take out taste in my homemade fried rice? Thanks 😊
I was quite disappointed during your knife recommendations that you didn't mention Cooks Bellecourt. A home town brand that I know you and Karl and Marie have had a long history. Please support them!!!
Thank you for the suggestions for growing cilantro. I think I was too focused on sun and water factors and because I had bought the plants from an established nursery hadn't put as much thought into the soil. As well, we've moved a lot in the past few years and I have had to grow in pots which I believe may have contributed to the issues I was having. Next year we have a raised bed garden planned (it's North Dakota - the soil in our yard is tough stuff) and I am hopeful. Interestingly, after I posted my questions my grocery store got a shipment of cilantro in the organic section and I started thinking that was my best bet. And I agree, growing it for the small amounts I want to use in cooking will supplement what I purchase. Try Lagniappe the next time you are in the Marquette area. I do like their food, but I also love the atmosphere and the staff's attitude towards their offerings. Years ago I had an awful migraine, my favorite Dead River Coffee shop was too far to walk from my job at the newspaper, and even though they were just opening up for the day they brewed a pot of their awesome chicory enhanced coffee, made me a serving of beignets, and basically saved my life, lol! I grew up in Alaska but was born in Florida and my family spent a number of years in Florida as my mom was completing her 1st Masters degree. The atmosphere in Lagniappe brings me back to my childhood. I fully appreciate the U.P. and Yooper food - don't get me wrong. But, it's a mini-vacation/escape. Which brings another topic. My husband and I were talking about the loss of long established eateries. Is it a culture of youth that want newer places, a "mini-vacation" getaway experience and the older generation who supported the mom and pop establishments are passing on? Over the years the Marquette area has lost a number of restaurants that had been a staple of the community for decades, and more nationwide chain restaurants are moving in.
Hi Andrew - you often refer to “chiles” and not specific peppers. When you say chiles, what peppers are you typically referring to? My local markets typically have bell (green, red, etc), serrano, jalapeño, and maybe others - just nothing referred to as chiles.
Thanks!
I follow Cook"s Test Kitchen, but the Top rated Knives change. My favorite knife recommended was a Wusthoff.
Best bite from a stadium was from AZ Canteen at U.S. BANK STADIUM in Minneapolis. It was the Frozen hot chocolate with marshmallows. We were fortunate enough to go to the inaugural NFL GAME in the stadium between the Packers and the Vikings and my team lost, but discovering this dessert/snack helped to ease the pain!
I love fried rice but what I make at home is bland! It lacks umami and that yumminess of Chinese take out. I have heard that MSG or fish sauce can add tang. I already use shaoxing in my wok at the end of the cooking process but it doesn’t seem to add enough punch. How can I achieve that take out taste in my homemade fried rice? Thanks 😊
Andrew,
I was quite disappointed during your knife recommendations that you didn't mention Cooks Bellecourt. A home town brand that I know you and Karl and Marie have had a long history. Please support them!!!
Take care,
Chuck Koosmann
Thank you for the suggestions for growing cilantro. I think I was too focused on sun and water factors and because I had bought the plants from an established nursery hadn't put as much thought into the soil. As well, we've moved a lot in the past few years and I have had to grow in pots which I believe may have contributed to the issues I was having. Next year we have a raised bed garden planned (it's North Dakota - the soil in our yard is tough stuff) and I am hopeful. Interestingly, after I posted my questions my grocery store got a shipment of cilantro in the organic section and I started thinking that was my best bet. And I agree, growing it for the small amounts I want to use in cooking will supplement what I purchase. Try Lagniappe the next time you are in the Marquette area. I do like their food, but I also love the atmosphere and the staff's attitude towards their offerings. Years ago I had an awful migraine, my favorite Dead River Coffee shop was too far to walk from my job at the newspaper, and even though they were just opening up for the day they brewed a pot of their awesome chicory enhanced coffee, made me a serving of beignets, and basically saved my life, lol! I grew up in Alaska but was born in Florida and my family spent a number of years in Florida as my mom was completing her 1st Masters degree. The atmosphere in Lagniappe brings me back to my childhood. I fully appreciate the U.P. and Yooper food - don't get me wrong. But, it's a mini-vacation/escape. Which brings another topic. My husband and I were talking about the loss of long established eateries. Is it a culture of youth that want newer places, a "mini-vacation" getaway experience and the older generation who supported the mom and pop establishments are passing on? Over the years the Marquette area has lost a number of restaurants that had been a staple of the community for decades, and more nationwide chain restaurants are moving in.