Serious Eats - seriouseats.com

I was there for Bike the Dog on Saturday and just got a shake (Hot Doug's was the trip before... ugh); the shake tasted like more viscous ice cream. Yum.

While we were there someone in the drive thru placed an order that caused one of the workers to yell "one gut buster!"... I feel like it may be worth a return trip to order that alone.

I've read this recipe twice - where to the cream fraiche and gruyere go in?

Don't like olives, so I go with a gibson made with Hendrick's. Mmm...

@rmalino2 - amen.
also, while i don't live near any of the bobtail ice cream joints, the once or twice i've gotten ice cream from them it's been good.

Hey, be glad you don't live here. Most of the best options here are fat-fat-fatty (not that there isn't good veggie and lighter fare); imagine having to choose on a weekly basis! It's a wonder I'm not 200 pounds myself (and I'm a 5'6" female).

Additionally, as others have said, you ate well. It's not like you threw those calories away on McDonalds or some such place.

And what "well-regarded Chicago ice cream shop"? Honey 1 is good, but next time, go to Smoque if you haven't been.

cooking vegetarian teaches you so much more about food and cooking than learning how to sear or braise a piece of meat. not that cooking meat doesn't have its techniques, but i consider someone far more talented if they can present to me a dish of only vegetables that is flavorful than someone who is more focused on meat.

joy the baker put up this cake not so long ago -- can you sub rice or quinoa flour? yes, I see that she uses almond oil but she says "or anything that you have on hand" which I think walnut oil would be nice?

Hmm, nope to most of the above. Part of eating is having a well-balanced diet, which makes way for a well-balanced digestive system. Man cannot exist on bacon alone, as his bowels would not be thankful.

I wonder if you could let the kale sit raw in the dressing, if there's enough lemon juice in the recipe to cook it, like this recipe (which I highly recommend).

CSA is indeed, as blackolive said, an investment in the farm (much like a membership at a co-op); you pay up front to help them with the cost of seeds and getting the farm together early in the year, and then if they have a good year you reap the benefits in your box each week. but you are also taking the chance that it will be too hot/dry/wet/cool of a season, and that you'll have less than usual.

so far this year my CSA (with Tempel Farms) has been pretty great. all of the produce has been fantastic, and their eggs are phenomenal. being my first year, I don't know if we're getting as much as in past years, but I definitely can't complain as far as quality. they have also made a good faith effort to keep the box full, though -- we've gotten fruit twice now from fellow farmer Mick Klug.

be sure to watch the video with the Bittman "not crust" piece... the opening was hilarious enough but then his little story to go with the recipe is great, too.

Paulina Meat Market.