Comments on: kthread cooks: umami miami

By: Kristen

Kristen — Thu, 18 Dec 2008 19:05:51 +0000

thank you, Kat. The view from the island was incredible as the sun set. Cheese grits in Portland soon? Can’t wait to see you—

By: kat

kat — Thu, 18 Dec 2008 18:08:06 +0000

beautiful picture of Hibiscus! And have I mentioned how good those cheese grits in N.O. look??

By: Kristen

Kristen — Sun, 14 Dec 2008 21:12:36 +0000

John, the thought of attending one of your parties (e.g. the infamous dip party) is irresistible. My friend and Chicago food expert Brian Boyer recommends Paulina and Pete's Fresh for your suet needs. I so wish I could teleport there with that startlingly handsome singer you mention, and I look forward to all the details of the upcoming carnivorous revelry soon---

By: John

John — Sun, 14 Dec 2008 20:25:27 +0000

This sounds a-mazing, and much more delicately assembled and textured than the tray of chicken livers I used to have to whiz into paste in the cellar of an Italian restaurant in England…

I’m really craving the British sweet Christmas delicacy of Mince Pies (shortbread + mincemeat) and had wanted to make them for my holiday party on Wednesday – come! I’ve sent this one guy an invite to sing… – but I have no idea where in the Chicagoland area I can get suet (like lard, but denser?), let alone vegetarian suet, or any passable alternatives…

Any thoughts? Help us, Oh, One and Only K-Thread – you’re our only hope!

And let’s not worry too much about the vegetarians. Beef and candied fruit all the way.

By: Kristen

Kristen — Tue, 09 Dec 2008 02:48:45 +0000

Ben, let’s make pate in SF! I have friends with kitchens there :) This episode is dedicated to you as this would be the perfect snack after Bikram…

By: Ben

Ben — Tue, 09 Dec 2008 02:46:50 +0000

I’m craving your chicken liver pate.