Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
@goodlifevan i live a block away. Pricey but i like the quality of the produce. Have yet to try the meat or fish. Try it! /sm
Just found some smoked mozza at The new Greens on broadway. Gotta find crackers now... /sm (Link)
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This was really great. The lamb was cooked in the oven, just a little more than medium rare. The chops were organic with a good amount of wholesome fat on them. Also now that I have found a lactose free yogurt I could…
Posted by: Matt SamyciaWood on Tuesday, January 5th, 2010
Categories: Guidance | Tags: lamb chops | 2 Comments »
In a quiet unassuming neighborhood lies an equally unassuming restaurant. Nestled in a small strip mall between a laundry mat and a cleaners lies Urbanbelly, one of my favorite restaurants in Chicago. It is a small…
Posted by: Helen Fernandes on Sunday, November 22nd, 2009
Categories: Worship | Tags: asian, Chicago, dumplings, Korean, lamb, neighbourhood eats, Urbanbelly | No Comments »
Photo credit: Steve Mynett It was suggested, almost at the beginning of the Foodists BBQ Bootcamp put on by Rockin’ Ronnie Shewchuk, that anyone who didn’t feel like they could mix wines in the same glass…
Posted by: Degan Beley on Wednesday, July 29th, 2009
Categories: Guidance | Tags: barbecue bootcamp, Barbecue Secrets, BBQ, bbq course, bbqcamp, cedar plank, Foodists, lamb, meat, Rockin' Ronnie Shewchuck | 1 Comment »
“This is where your food comes from,” he said and pointed to the adjustable fencing sections they set up to form the birthing pens. This was where the lambs were born, whether twins or triplets. Behind…
Posted by: James Sherrett on Thursday, July 9th, 2009
Categories: Meditations | Tags: animal husbandry, Clinton BC, Cutter Ranch, ewes, farms, food origins, lambs, rams, ranch, roadtrip, sheep | 8 Comments »
This is one highly enjoyable read that is informative, fascinating and hunger inducing. Now, it’s also a 2009 James Beard Foundation Book Award winner. (This book was already noted in a previous Foodists article…
Posted by: Nancy Wu on Wednesday, May 6th, 2009
Categories: Meditations | Tags: beef, butter, clarified butter, fat, ghee, James Beard, Jennifer McLagan, lamb, pork, poultry | No Comments »
About a year ago I was faced with the task of roasting a leg of lamb in an unfamiliar kitchen. I pulled it off, barely, but we were left with a bunch of undercooked meat in the fridge that needed using the next day. A…
Posted by: Dave Shea on Saturday, January 24th, 2009
Categories: Guidance | Tags: bacon, chipotle, lamb, stew | 2 Comments »
Sweet and Sour Plum Sauce A bold marinade designed to thrill those who taste it. A delightful alternative to the standard sauces. It can be used on multiple dishes giving them a Mexican touch. Serving suggestions: It…
Posted by: Ben Garfinkel on Monday, September 26th, 2005
Categories: Guidance | Tags: lamb, meat, mexican-food, pork, recipe, sauce | No Comments »
This recipe is a signature dish at Vij’s, and he gladly shared it for my At Your Request feature of Pacific Palate. This dish will make 16 large size or 20 medium size popsicles. Ingredients: For the…
Posted by: Mark Busse on Monday, September 26th, 2005
Categories: Guidance | Tags: curry, indian, lamb, meat, recipe, vij's, vikram vij | No Comments »