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  • Board Topic

    Caribbean BBQ in Stillwater, MN

    and the price points on these are perfect for exploration. Arrrrrrgh! Food...I was told that the jerk is a recipe direct from the jerk-masters in Jamaica. I did the half chicken, It was very solid, allbeit a bit sweeter than I...

  • Board Topic

    MSP Best Butcher/Grocery for Steaks

    Mississippi Market W. 7th has a fledgling meat program. The case has been a bit sparse since the beginning in the new store. They were featuring some source verified Wisconsin Angus last week. I forget all the claims, but I think...

  • Board Topic

    Starving Lithuanian

    haven’t mastered yet.

  • Board Topic

    Food Identity -Champagne / Rocquefort / Brie etc.

    those people named their town after a cheese made in Wisconsin.

  • Board Topic

    The NYT article on Out-of-Print Cookbooks was wrong

    a master spy for an uncreated government. However, I’ve somehow lost track of a wonderful two-volume work out of Wisconsin, “A Taste of Memories from the Old 'Bush,' ” by Catherine Tripalin Murray. (The first...

  • Board Topic

    Please share your cranberry recipes

    Hi— I just got back from visiting a cranberry bog in Wisconsin and now have many pounds of fresh cranberries. Would love to hear some of your ideas and fav. recipes for using all these beautiful berries. I have plenty of...

  • Board Topic

    Lobster like Shrimp

    I went to Portland for the day with my wife for an afternoon and evening of eating Maine lobster. Being from Wisconsin we figured we couldn’t miss. We completely winged it, no motel, no car, no recommendations until we got...

  • Board Topic

    Before I email the owner/chef..... [Moved from New Orleans board]

    Hounds, We’re from Wisconsin. Have been to NOLA several times and cooking class there twice. Have eaten at many of the quintessential establishments and have, we think, learned how to cook the cuisine. We ate at a new-ish...

  • Board Topic

    Food Writing in Chicago

    , including information on an apparently “grey market” car detailing and BBQ joint with a pit master who enjoys smoking smaller, more arboreal creatures than one usually sees at Famous Dave’s. The places...

  • Board Topic

    Waiting for Gouda - what's your favorite?

    any of the marieke goudas, thorpe, wisconsin particularly the unusual fenugreek gouda, but the regular & smoked varieties are great too. http://www.hollandsfamilycheese.com/

  • Board Topic

    Mexican Cooking experience

    Rofl I ALWAYS use the recipe off the Chipits bag!!! I could have played around with it, but I thought for a first foray, what the heck, try the bag. I have had the principle that until you have mastered the mother recipe, you...

  • Board Topic

    How to compliment a chef on a fabulous meal?

    ? The other evening my husband asked me if it would be proper to send a glass of wine to the master of our meal, I was unsure of how to respond. What about purchasing a meal or dessert for them? Forgive my ignorance if these are...

  • Board Topic

    Hot Dish - Twin Cities - Garrison Keillor

    lends continuity and form to the hot dish. My wife has stolid Wisconsin relatives that live in dire fear we may try to feed them garlic, tomatoes or suspicious-looking sea creatures that are not salted and dried first and may...

  • Board Topic

    2 Amys

    My wife and I had dinner last night at the newly opened 2 Amys in Cathedral Heights (that’s right, Cathedral Heights – this is NOT Cleveland Park! Macomb just west of Wisconsin Avenue). We’ve been waiting...

  • Board Topic

    What is minneapolis's signature dish?

    . They diminish almost completely in Iowa and even Wisconsin, another big sports fishing state, does not feature them as much with their competing perch and white fish love. Even though most all walleye is actually Canadian...

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