Recent content by dls1

Yes, 93 octane.

Like several others, I'm in the "Doing Nothing" camp. Our daughter decided to treat mom to a 3 day trip to Las Vegas starting this morning. As a courtesy, she asked me if I was interested in joining them. I declined. She booked a suite at the Aria hotel and I said that I would handle the air...

My wife, daughter, and I all have cars that call for 93 octane. I just filled up my car at a local Shell station in suburban Chicago for $6.79/gal. I can't wait to see their reaction.

1988 Porsche 911 Turbo (930 variant) with M505 body kit.

Sorry, but not surprised, about your experience with Spirit,but I doubt that you'll be getting a refund of what you paid for a couple reasons. 1. You cancelled the reservation therefore there was no fraud involved was involved. 2. I saw yesterday that Spirit, which is currently in bankruptcy...

Looks great to me. Perfectly cooked with a quick sear, and a complimentary sauce I'm familiar with. Great job Keith.

Outstanding! A Master Class tutorial on the preparation and presentation of Italian charcuterie. I'm intrigued by the lardo which I love, but haven't had in a long time. Is the total amount shown (60%) a result of the processing, or did you lay extra back fat on? Great work.

I agree with you on the Blentec. We use our unit multiple times daily, and it's a workhorse. I just looked at the unit and it shows the "made on" date of March, 2011, the same month I bought it. Also, the usage meter shows that it's been run through 7,286 cycles. The only issue I've ever had is...

Excellent! Nice work.

This is pretty simple to solve. Cook (or smoke) the PR to a few degrees less than you would like to serve it. I like a PR with a finished IT of 125 so I take it to 118. Then, immediately pull it, wrap in 2 layers of heavy duty aluminum foil, wrap that with a heavy beach towel, and place that...

It's been a very good football year for me for a change. Though not a native I've lived in Chicago for 40 years so the Bears are obviously my pick. Also, I'm a Indiana University alum who played there 1 year, though it was basketball. I recently dug 2 sweatshirts from both teams out of storage...

I would definitely recommend the rib eye steak over the filet mignon. All of the A5 producers are excellent, however, my last couple purchases have been from Kagoshima and their products have been outstanding.

I've been a customer of crowd cow for around 10 years, primarily for for A5 Wagyu. Over the years, they've expanded their offerings in multiple areas with the same dedication to high quality products at a reasonable price. A couple days ago I ordered some sashimi grade Hokkaido scallops from...

I have the same OXO poultry shears that others have shown, but when things get tough with a large turkey, I use tin snips.

Beautiful looking loaves. I envy your skills. Several years ago I was working with a client on a long term project in the Bay area, and commuting there a couple times a month from my home base in Chicago. If time allowed, I would swing by Tartine in route to the airport and pick up a loaf or...