Rabid or anyone else familiar with Minneapolis. I have to narrow my dinner choices while I'm there in a few weeks because the training includes dinner events two nights. Monday night I have a reservation at Butcher & the Boar. Thursday night I have a reservation at Bachelor Farmer. I was originally planning to go to Spoon & Stable on Wednesday night and now can't. So I have to pick two of the three. Thinking of sticking with the reservations I can use on Monday and Thursday but open to being convinced into Spoon & Stable. I'll most likely be flying solo for both if that influences it any.
I can't help deciding but Spoon and Stable was amazing. Spoiler bonus young joni photo because these ribs might have been my favorite single item on the whole trip Spoiler
If you can do B&tB & Spoon & Stable that would be my call but Bachelor Farmer is really good too. I haven't been there since the chef left a month or two ago though so that would be my one concern. Don't cancel at Bachelor Farmer before booking at Spoon & Stable though as it books up quickly. They're switching to a ticketing system but I'm not sure if that has kicked in yet.
Yea I think I’ll hold the reservation at Bachelor Farmer and try to score a bar seat at Spoon before that and use it if I have no luck.
Do you have any idea where the 2 nights of dinners that are covered are supposed to be? Are you staying downtown or somewhere else?
Millennium. I assume they’re just going to be lousy catered shit. One is a social at our Minneapolis office. Monday I land mid-afternoon and have the rest of the day to myself. Dinner at B&tB and then planning to check out Surly and Republic.
The Local and Brits are great bars nearby. Brits is better in the summer with a rooftop patio. The Local is better in the cold.
Any good options around there to catch a bite and the noon football games? Coincidentally staying at the same hotel this weekend.
I've never watched a game there but (John) Randle's is a newish sports bar with lots of tvs. The one time I was there it looked cool. I'm not sure how the food is but Barrio next door has good Mexican. Hell's Kitchen has a great breakfast brunch if you're looking for that too. Key's is also very good--more traditional
Ended up switching around my reservations. Going to try to get a bar seat at Spoon and Stable right when it opens on Monday and have a back up reservation at the Bachelor Farmer. Going to do B&tB on Thursday now.
Things getting very ugly for Besh. He won't be the only one caught up in this. Shaya gonna get funded for whatever he does next because of this though. https://www.eater.com/2017/10/23/16520052/alon-shaya-john-besh-sexual-harassment-statement
I do, indeed. Actually a couple of people. One is a chef within the group, the other works for his foundation. Not too good...
BrickTamland buying a home in the Adorondaks set in motion a series of events which resulted in me learning about chicken riggies. Since we’re having our first cold snap, it seemed like the perfect thing to make for lunch today.
I used this one http://juliaschild.com/chicken-riggies-a-mallory-favorite/ I omitted adding any sugar, and I used jarred cherry peppers instead of fresh (this recipe called for cubanelles, but all others I saw called for cherry peppers). I also used jarred roasted red pepper. Really enjoyed it.
This is a decent recipe (definitely right move using cherry peppers). I would also look at a few that involve some heavy cream instead of half and half. Making it that heavy Marinara-Cream sauce really sets it apart. Plus the hotter the better.
Yeah, I had half and half on hand, which was why I went with it. Will try heavy cream next time. It’s reminiscent of penne with pink vodka sauce, IMO. But admittedly, probably better.
Just about the same. A lot of places around here offer both riggies and vodka riggies. You almost want the sauce to look orange-ish
righty might be able to back me on this, but the best place for riggies is Teddy's, near Utica. They don't really share their recipe, especially after they won the "Riggiefest" three years in a row, and then were not allowed to enter anymore. This is their recipe, pulled from the local paper. Chicken Riggies Recipe 4 ounces diced green peppers 4 ounces diced red peppers 4 ounces diced onions 4 each black olives 2 ounces sliced mushrooms 4 ounces chicken broth 5 ounces grilled chicken (cooked chicken) 3 ounces white wine hot cherry peppers (if desired) 6 ounces homemade Alfredo sauce 6 ounces homemade marinara sauce 8 ounces rigatoni pasta Saute the peppers and onions in oil. Add a small amount of chicken stock to help soften the vegetables. Add the mushrooms and olives along with garlic and chicken cook until chicken is cooked. Deglaze pan with white wine and cook for 3-4 minutes to burn off alcohol. Add alfredo sauce and marinara sauce and heat through, stirring to combine flavors. Toss with pasta and serve.
Teddy’s I haven’t been to yet, but have heard good things. After a quick google search it looks like they have the same style as Babes/Carmella’s which is more of the clear sauce (from the broth and wine). My favorite so far has been Venice Pizzeria in Yorkville. They have the perfect type of creamy sauce and spiciness.
Spoon and Stable was incredible. House rum old fashioned with pineapple bitters, duck meatloaf sliders, cheese curd-stuffed bratwurst, and grilled pheasant breast.
Pulled off these Italian style short ribs on Sunday. Damn it was good http://sanpasqualskitchen.com/italian-style-short-ribs/
Made a pot roast tonight loosely based on this recipe https://cooking.nytimes.com/recipes/1018016-pot-roast that is loosely based on Gavin Kaysen's pot roast at Spoon and Stable. 45 degrees and raining all day and this hit the spot, fantastic. Next time I make it going to add the rutabaga and parsnips, just didn't have any (have honestly never had them in my house) and was trying to clear some food out. Will also be using a dutch oven but today was a crockpot meal.
Winter season root vegetables and I live in Dallas, don’t feel super bad about not ever having any on hand to get us through a blizzard. Although I do concede your point, would be super cunty to just drop in some rutabaga in a stew because I can.
Anyone have anything for a really good thanksgiving turkey? Work is giving everyone a free turkey, so I want to try something different and crazy with it. I have a sous vide and the ability to fry it. Any unique injections or anything?
You've never had parsnips? Central market usually has them. Just roasting them with carrots and hitting them with some balsamic is fan tastic
I think you are misreading how I worded my posts or I misworded them. I have had both parsnips and rutabaga, have just never stocked them in my pantry.
It was that and the line about you had never had either in your house, but I'll concede that I am borderline illiterate.
Well, it is something that I don't talk about here alot but sometimes I eat at places other than my house.
Looking at new pots/pans. Some reviews and serious eats says these perform pretty well next to All-Clad at much lower price. Anyone have these? http://www.tramontinausa.com.php56-23.dfw3-2.websitetestlink.com/product-80116.html
I've had fried tirkey, roast turkey, somked turkey, but my favorite is a simple dry-brined and spatchcockedy turkey, roasted on sliced oranges.
I own Tramontina tri-clad pots and pans. They're fantastic (especially at their price point) and you wont regret buying a set of them.
Looking to add some new dishes to the winter rotation. Have some of the typical ones in rotation, but looking for suggestion of new or non typical recipes. Also, wanted to add that I have an anova and BGE if that opens up more options.