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    Mar 5, 2013 |Column| Chicago Tribune

  1. A beef over chicken breasts

    Q: What is up with boneless, skinless chicken breasts? I buy them at my local supermarket and they weigh between 7 and 10 ounces each. They're huge. I sometimes trim them down and use the trimmings for stir fry, but part of the reason for buying these is that they are pan ready. If they take a lot of prep, the convenience factor is gone. Also most whole chickens are in the 5-6 pound range rather than the 3-4 pound range that you expect (and that most recipes are written for) for a fryer. I recently cooked a recipe using bone-in breast quarters and by the time the center was done, the rest of the breast was approaching that dry shoe leather consistency. It's exasperating.
    Q: What is up with boneless, skinless chicken breasts? I buy them at my local supermarket and they weigh between 7 and 10 ounces each. They're huge. I sometimes trim them down and use the trimmings for stir fry, but part of the reason for buying these...

    Tags: Washington, DC, Chicago Tribune, Recipes, Restaurant and Catering Industry, Chicken Breast

    2. Feb 25, 2013 |Column| Chicago Tribune

  2. Soup recipe unavailable? Re-create it on your own

    Q: My health club serve a terrific tomato mushroom soup. Supposedly it has only 65 calories. Wonder if you could get the recipe out of them, I couldn't!! It's Midtown Athletic Club in Bannockburn.
    Q: My health club serve a terrific tomato mushroom soup. Supposedly it has only 65 calories. Wonder if you could get the recipe out of them, I couldn't!! It's Midtown Athletic Club in Bannockburn. —Susie Sigel, Highland Park A: I couldn't get...

    Tags: Sour Cream, Google Inc., Onions, Mushrooms, Soups

    3. Mar 20, 2013 |Story| Chicago Tribune

  3. The man, not the cake mix

    Duncan Hines is known today mainly for those ubiquitous boxes of cake mix in supermarkets. But he was no Betty Crocker. A real person, not a fictional brand symbol, he was a onetime traveling salesman with an appreciation of good food honed by many years and countless miles on the road.
    Duncan Hines is known today mainly for those ubiquitous boxes of cake mix in supermarkets. But he was no Betty Crocker. A real person, not a fictional brand symbol, he was a onetime traveling salesman with an appreciation of good food honed by many...

    Tags: Restaurant and Catering Industry, Bowling, Travel, Sports, Pinnacle Foods Incorporated

    4. Apr 2, 2013 |Column| Chicago Tribune

  4. Best milk for cheesemaking

    Q: Since milk and cream are ultra-pasteurized I am having a hard time making ricotta and Greek cheese. Do you have any suggestions or do you know where I can purchase pasteurized (not ultra) milk or cream? I know raw milk is not sold in the U.S. I hope you can help.
    Q: Since milk and cream are ultra-pasteurized I am having a hard time making ricotta and Greek cheese. Do you have any suggestions or do you know where I can purchase pasteurized (not ultra) milk or cream? I know raw milk is not sold in the U.S. I hope...

    Tags: Chicago Tribune, Farms, Consumers, Falls Church (Falls Church, Virginia), Michigan Avenue

    5. Mar 19, 2013 |Column| Chicago Tribune

  5. Vanilla 101

    Q: Can you please tell me the difference between powdered vanilla and liquid vanilla. Is one stronger? Can you only use the powdered for cooking? I ruined a "no cook" icing recipe using the powdered form and have been afraid to use it ever since. Also are some liquid vanillas stronger than others? Like what you get from Mexico? What about cheap ones verses more expensive ones in the grocery store? Lots of questions — hope you are able to answer all 5 of them.
    Q: Can you please tell me the difference between powdered vanilla and liquid vanilla. Is one stronger? Can you only use the powdered for cooking? I ruined a "no cook" icing recipe using the powdered form and have been afraid to use it ever since. Also are...

    Tags: Chicago Tribune, Recipes, Madagascar, Frosting and Icing, Mexico

    6. Mar 12, 2013 |Column| Chicago Tribune

  6. Corning beef

    Q: I use to use a recipe I got from the Chicago Tribune for making your own corned beef from scratch, using whatever cut of beef you wanted. Recipe dates back to 1993 or 1994. The last time I used the recipe was 1999. I was going to try the recipe again this year, but I can't seem to find it. Just wondering if a recipe will be published in the food section this month?
    Q: I use to use a recipe I got from the Chicago Tribune for making your own corned beef from scratch, using whatever cut of beef you wanted. Recipe dates back to 1993 or 1994. The last time I used the recipe was 1999. I was going to try the recipe again...

    Tags: Salt, Chicago Tribune, Recipes, St. Patrick's Day, Corned Beef

    7. Feb 19, 2013 |Column| Chicago Tribune

  7. Tips for shopping responsibly

    Q: I've decided to be more mindful about my meat and fish consumption. Can you recommend butchers and fishmongers in Chicago or the close-in suburbs that sell responsibly produced meat and fish? I am looking for more information than the animal welfare scale that one local grocer uses.
    Q: I've decided to be more mindful about my meat and fish consumption. Can you recommend butchers and fishmongers in Chicago or the close-in suburbs that sell responsibly produced meat and fish? I am looking for more information than the animal welfare...

    Tags: Chicago Tribune, Shedd Aquarium, Michigan Avenue, Lifestyle and Leisure, Seafood

    8. Jan 24, 2013 |Story| Chicago Tribune

  8. 6 African restaurants to sample

    <b>Bolat African Cuisine</b>. A stunning black-and-white African-themed mural on the back wall is the first sign this Wrigleyville restaurant cares about appearances. But one spoonful of a truly peppery pepper soup shows Bolat's owners, Beatrice Hardnick and her son, Emmanuel Abidemi, are serious about providing "a sub-Saharan culinary excursion." The menu ranges from their native Nigeria to include dishes from Ethiopia, Kenya, Senegal and other African countries. Newbies might want to consider the piri-piri shrimp, a spicy yet accessible starter posed on a pillow of creamy avocado. Starches anchor many African dishes, and there's a full range here, from seasoned jollof rice to ugali, a firm polentalike corn mush, to a silky and slightly sticky fufu made of pounded yam. Pair the fufu with egusi, a nubbly mix of ground melon seed, tomato and spinach. <i>3346 N. Clark St.,</i><i> 773-665-1100. Dinner Monday-Saturday; </i><b><i>bolatchicago.com</i></b>
    Bolat African Cuisine. A stunning black-and-white African-themed mural on the back wall is the first sign this Wrigleyville restaurant cares about appearances. But one spoonful of a truly peppery pepper soup shows Bolat's owners, Beatrice Hardnick and her...

    Tags: Wrigleyville, Chicago Tribune, Yams, Dining and Drinking, Chicago Restaurants

    9. Jan 8, 2013 |Column| Chicago Tribune

  9. Condensed milk or cream?

    Q: What are the advantages or disadvantages of condensed milk over cream? —Curtis Tuckey, Chicago A: The biggest difference, I think, between cream and condensed milk can be found in the latter's alternative name: "Sweetened condensed milk."...

    Tags: Chicago Tribune, Sweetened Condensed Milk, Super Bowl, Michigan Avenue

    10. Jan 2, 2013 |Story| Chicago Tribune

  10. 2013 food trends: What's the buzz

    2013 is the year of the snake, according to the Chinese lunar calendar. But in food circles, it just might be the year of the roast chicken or Asian noodles.
    2013 is the year of the snake, according to the Chinese lunar calendar. But in food circles, it just might be the year of the roast chicken or Asian noodles. Molecular gastronomy, fancy cupcakes, Korean tacos? So, so 2012. The new year is always the...

    Tags: Kale, Telecommunication Service, Tacos, Groceries, Vitamin C

    11. Feb 20, 2013 |Story| Chicago Tribune

  11. Taught American palates to speak Chinese

    Joyce Chen was a mid-20th-century Boston-area restaurateur, television cooking show host and cookbook author who sought to provide Americans with genuine Chinese food in an age when soy sauce was an exotic ingredient found on the gourmet shelf in markets.
    Joyce Chen was a mid-20th-century Boston-area restaurateur, television cooking show host and cookbook author who sought to provide Americans with genuine Chinese food in an age when soy sauce was an exotic ingredient found on the gourmet shelf in markets....

    Tags: Salt, Chinese Restaurants, Cabbage, Julia Child, Restaurants

    12. Feb 20, 2013 |Story| Chicago Tribune

  12. Margrit Mondavi sketches a lifestyle

    Robert and Margrit Mondavi personified the glamorous wine country life during their high-profile 28-year marriage. As America's most famous winemaker, Robert Mondavi proved what California vintners could achieve, while Margrit deftly wove wine, the arts, food and celebrity together to create a culture people desired nearly as much.
    Robert and Margrit Mondavi personified the glamorous wine country life during their high-profile 28-year marriage. As America's most famous winemaker, Robert Mondavi proved what California vintners could achieve, while Margrit deftly wove wine, the arts,...

    Tags: Salt, Authors, Family, Tomatoes, Onions

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