https://pieareround.com/2015/04/12/swensons-drive-in-an-ode-to-my-favorite-cheeseburger/https://pieareround.com/wp-content/uploads/2015/04/img_2077.jpgIMG_2077My pint glass listing the many awards Swenson's has won over the years. It was impossible to capture them all. But look closely and you can see that they were named "America's Best Cheeseburger."https://pieareround.com/wp-content/uploads/2015/04/img_1159.jpgIMG_1159A close-up of the Galley Boy sauces.https://pieareround.com/wp-content/uploads/2015/04/img_1158.jpgIMG_1158A blurry photograph of a regular cheeseburger. It's tasty in focus or out.https://pieareround.com/wp-content/uploads/2015/04/img_1157.jpgIMG_1157They might LOOK like raw onions in this photo. But I swear they're not.https://pieareround.com/wp-content/uploads/2015/04/2013-04-28-15-13-59.jpg2013-04-28 15.13.59https://pieareround.com/wp-content/uploads/2015/04/2012-09-22-19-08-51.jpg2012-09-22 19.08.51https://pieareround.com/wp-content/uploads/2015/04/img_1160.jpgIMG_1160A Galley Boy, complete with olive garnish.2016-04-20T00:36:01+00:00monthlyhttps://pieareround.com/2015/02/07/slow-burn-slow-cooker-country-captain-chicken/https://pieareround.com/wp-content/uploads/2015/02/img_1746.jpgIMG_1746https://pieareround.com/wp-content/uploads/2015/02/img_1739.jpgIMG_1739and after!https://pieareround.com/wp-content/uploads/2015/02/img_1729.jpgIMG_1729Before...https://pieareround.com/wp-content/uploads/2015/02/img_1727.jpgIMG_1727Most of the ingredients, but missing the key one--Hatch chilies!2015-02-07T22:56:26+00:00monthlyhttps://pieareround.com/reviews/2014-09-05T01:09:45+00:00weekly0.6https://pieareround.com/2014/08/17/lovepgh-visiting-pittsburgh-day-1/https://pieareround.com/wp-content/uploads/2014/08/img_1553.jpgIMG_1553The view from our hotel room at the Renaissance Pittsburgh.https://pieareround.com/wp-content/uploads/2014/08/img_1551.jpgIMG_1551https://pieareround.com/wp-content/uploads/2014/08/img_1547.jpgIMG_1547https://pieareround.com/wp-content/uploads/2014/08/img_1543.jpgIMG_1543https://pieareround.com/wp-content/uploads/2014/08/img_1537.jpgIMG_1537https://pieareround.com/wp-content/uploads/2014/08/img_1536.jpgIMG_1536https://pieareround.com/wp-content/uploads/2014/08/img_1533.jpgIMG_1533https://pieareround.com/wp-content/uploads/2014/08/img_1530.jpgIMG_1530https://pieareround.com/wp-content/uploads/2014/08/img_1529.jpgIMG_1529https://pieareround.com/wp-content/uploads/2014/08/img_1527.jpgIMG_15272014-09-05T00:58:18+00:00monthlyhttps://pieareround.com/2014/08/31/lovepgh-visiting-pittsburgh-day-2/https://pieareround.com/wp-content/uploads/2014/08/img_1557.jpgIMG_1557https://pieareround.com/wp-content/uploads/2014/08/img_1642.jpgIMG_1642https://pieareround.com/wp-content/uploads/2014/08/img_1633.jpgIMG_1633https://pieareround.com/wp-content/uploads/2014/08/img_1627.jpgIMG_1627https://pieareround.com/wp-content/uploads/2014/08/img_1625.jpgIMG_1625https://pieareround.com/wp-content/uploads/2014/08/img_1617.jpgIMG_1617https://pieareround.com/wp-content/uploads/2014/08/img_1616.jpgIMG_1616https://pieareround.com/wp-content/uploads/2014/08/img_1610.jpgIMG_1610https://pieareround.com/wp-content/uploads/2014/08/img_1605.jpgIMG_1605https://pieareround.com/wp-content/uploads/2014/08/img_1601.jpgIMG_16012014-09-05T00:57:26+00:00monthlyhttps://pieareround.com/2014/09/04/lovepgh-visiting-pittsburgh-day-3/https://pieareround.com/wp-content/uploads/2014/09/img_1655.jpgIMG_1655I told you Tania was really into selfies on this trip. Here we are outside of PNC Park.https://pieareround.com/wp-content/uploads/2014/09/img_1653.jpgIMG_1653https://pieareround.com/wp-content/uploads/2014/09/img_1649.jpgIMG_1649https://pieareround.com/wp-content/uploads/2014/09/img_1644.jpgIMG_1644https://pieareround.com/wp-content/uploads/2014/09/2014-08-10-11-46-05.jpg2014-08-10 11.46.052014-09-08T13:34:10+00:00monthlyhttps://pieareround.com/recipies/2014-07-12T17:29:08+00:00weekly0.6https://pieareround.com/2014/07/12/more-pie-bananas-foster-cream-pie/https://pieareround.com/wp-content/uploads/2014/07/img_1453.jpgIMG_1453https://pieareround.com/wp-content/uploads/2014/07/img_1450.jpgIMG_1450Filling the pie with custard. (For those of you keeping track, this may be the first picture of me on the blog. Farewell to anonymity.)https://pieareround.com/wp-content/uploads/2014/07/img_1445.jpgIMG_1445Bottom of the pie: bananas covered in the caramel rum sauce.2014-07-13T04:53:31+00:00monthlyhttps://pieareround.com/2013/11/12/meat-lovers-tour-more-than-just-protein/https://pieareround.com/wp-content/uploads/2013/11/img_1137.jpgIMG_1137Sausages, racks of bacon, and other meats, smoking away in the smoker.https://pieareround.com/wp-content/uploads/2013/11/img_1133.jpgIMG_1133Albert Thurn discussing one of the pieces of equipment that his family has been using to make sausage for a LONG time.https://pieareround.com/wp-content/uploads/2013/11/img_1116.jpgIMG_1116https://pieareround.com/wp-content/uploads/2013/11/img_1151.jpgIMG_1151Bulgolgi being grilled at the table.https://pieareround.com/wp-content/uploads/2013/11/img_1150.jpgIMG_1150Lots of little banchan. :)https://pieareround.com/wp-content/uploads/2013/11/img_1147.jpgIMG_1147This is what happened when we were first presented with food from Tandoori Grill: we gobbled it up without time to take "before" pictures.https://pieareround.com/wp-content/uploads/2013/11/img_1144.jpgIMG_1144NAAN!https://pieareround.com/wp-content/uploads/2013/11/img_1143.jpgIMG_1143Meats being grilled over top of the tandoor oven.https://pieareround.com/wp-content/uploads/2013/11/img_1141.jpgIMG_1141Just a small sampling of the meats available at Thurn's.2013-11-13T03:19:11+00:00monthlyhttps://pieareround.com/2013/10/29/biscuits-and-gravy-harder-than-it-looks/https://pieareround.com/wp-content/uploads/2013/10/img_1088.jpgIMG_1088They still tasted good, thanks in part to the excellent sausage gravy.https://pieareround.com/wp-content/uploads/2013/10/img_1073.jpgIMG_1073My sad, short, little biscuits.https://pieareround.com/wp-content/uploads/2013/10/img_1068.jpgIMG_1068https://pieareround.com/wp-content/uploads/2013/10/img_1062.jpgIMG_10622013-11-28T16:03:04+00:00monthlyhttps://pieareround.com/2013/09/30/the-twin-cities-vacationing-up-north-vol-2/https://pieareround.com/wp-content/uploads/2013/09/img_1003.jpgIMG_1003https://pieareround.com/wp-content/uploads/2013/09/img_0973.jpgIMG_0973Sun setting over the Mississippi in Red Wing, MN. Farewell Minnesota, see you soon!https://pieareround.com/wp-content/uploads/2013/09/img_1004.jpgIMG_1004Now that is one BIG cat.https://pieareround.com/wp-content/uploads/2013/09/img_0967.jpgIMG_0967https://pieareround.com/wp-content/uploads/2013/09/img_0965.jpgIMG_0965https://pieareround.com/wp-content/uploads/2013/09/img_0964.jpgIMG_0964Cheese curds from the Mouth Trap. Get it? The mouth trap??? It's a pun. Because, you know, mice like cheese. :)https://pieareround.com/wp-content/uploads/2013/09/img_0958.jpgIMG_0958Comet Corn, still smoking.https://pieareround.com/wp-content/uploads/2013/09/img_0969.jpgIMG_0969Tania with her butter-dipped corn. https://pieareround.com/wp-content/uploads/2013/09/img_0954.jpgIMG_0954https://pieareround.com/wp-content/uploads/2013/09/img_0951.jpgIMG_09512013-10-01T02:01:22+00:00monthlyhttps://pieareround.com/2013/09/29/the-twin-cities-vacationing-up-north/https://pieareround.com/wp-content/uploads/2013/09/blog-bike.jpgblog bikeBike shares are great for tourists. So come to Columbus and use ours!https://pieareround.com/wp-content/uploads/2013/09/img_0871.jpgIMG_0871https://pieareround.com/wp-content/uploads/2013/09/img_0869.jpgIMG_0869https://pieareround.com/wp-content/uploads/2013/09/img_0866.jpgIMG_0866https://pieareround.com/wp-content/uploads/2013/09/img_0865.jpgIMG_0865https://pieareround.com/wp-content/uploads/2013/09/img_0860.jpgIMG_0860In the running of the best poutine I've ever had.https://pieareround.com/wp-content/uploads/2013/09/img_0856.jpgIMG_0856Rice bowl with 21 Spice Fried Chicken.https://pieareround.com/wp-content/uploads/2013/09/img_0877.jpgIMG_0877The Lady ZaZa pizza, my favorite of the ones we tried.https://pieareround.com/wp-content/uploads/2013/09/img_0876.jpgIMG_0876The Iowan -- prosciutto, ricotta, mozzarella, garlic confit and arugulahttps://pieareround.com/wp-content/uploads/2013/09/img_0875.jpgIMG_0875The Xerxes -- sautéed spinach, sheep’s milk feta, mozzarella, kalamata olives and almonds2013-09-30T01:13:24+00:00monthlyhttps://pieareround.com/2013/06/22/purple-peruvian-goo-mazamorra-morada/https://pieareround.com/wp-content/uploads/2013/06/img_0372.jpgIMG_0372https://pieareround.com/wp-content/uploads/2013/06/img_0370.jpgIMG_0370I definitely needed a bigger dish -- in the end, I ended up using two.https://pieareround.com/wp-content/uploads/2013/06/img_0364.jpgIMG_0364Fruit added, just returning to a boil.https://pieareround.com/wp-content/uploads/2013/06/img_0362.jpgIMG_0362Everything turns REALLY PURPLE not too long after the boiling starts.https://pieareround.com/wp-content/uploads/2013/06/img_0361.jpgIMG_0361Once everything is in the pot, just cover it all with water.https://pieareround.com/wp-content/uploads/2013/06/img_0353.jpgIMG_0353Lots of purple corn, plus fruit rinds and spices.https://pieareround.com/wp-content/uploads/2013/06/img_0348.jpgIMG_0348Letting the dried fruit soak. I ended up doubling the dried fruit and using less fresh. It worked, but I'd probably stick closer to the recipe next time.2013-07-02T14:56:37+00:00monthlyhttps://pieareround.com/2013/06/16/real-deep-dish-now-this-is-chicago-style-pizza/https://pieareround.com/wp-content/uploads/2013/06/img_0569.jpgIMG_0569https://pieareround.com/wp-content/uploads/2013/06/img_0558.jpgIMG_0558A properly assembled Chicago-style pizza. Sauce on top!https://pieareround.com/wp-content/uploads/2013/06/img_0553.jpgIMG_0553Parmesan cheese--the finishing touch.https://pieareround.com/wp-content/uploads/2013/06/img_0548.jpgIMG_0548Topped with sauce!https://pieareround.com/wp-content/uploads/2013/06/img_0547.jpgIMG_0547Mushrooms and green pepper on top of the cheese, sausage underneath.https://pieareround.com/wp-content/uploads/2013/06/img_0542.jpgIMG_0542The finished saucy product.https://pieareround.com/wp-content/uploads/2013/06/img_0540.jpgIMG_0540https://pieareround.com/wp-content/uploads/2013/06/img_0536.jpgIMG_0536The beginnings of the sauce.https://pieareround.com/wp-content/uploads/2013/06/img_0531.jpgIMG_0531(Most of) the pizza ingredients.https://pieareround.com/wp-content/uploads/2013/06/img_0523.jpgIMG_0523Pizza dough -- with cornmeal. I happen to think it's delicious, but in some camps, the presence of cornmeal is heresy. 2013-06-17T00:49:26+00:00monthlyhttps://pieareround.com/2013/06/09/a-flavor-of-cincinnati-grip-a-grip-of-grippos/https://pieareround.com/wp-content/uploads/2013/06/img_0597.jpgIMG_0597Fully baked, and fully juicy, Grippo's tenders.https://pieareround.com/wp-content/uploads/2013/06/img_0592.jpgIMG_0592A full tray of Grippo's-crusted chicken, ready for their closeup . . . with the oven.https://pieareround.com/wp-content/uploads/2013/06/img_0584.jpgIMG_0584Grippo's, prior to the heart-wrenching crushing that they had to endure.https://pieareround.com/wp-content/uploads/2013/06/img_0582.jpgIMG_0582Chicken tenders, just hanging out in the buttermilk/egg mixture.https://pieareround.com/wp-content/uploads/2013/06/img_0576.jpgIMG_0576Grippo's AND Grippo's BBQ sauce!? A match made in heaven?2013-06-09T20:23:33+00:00monthlyhttps://pieareround.com/2013/05/10/a-peruvian-staple-lomo-saltado-a-k-a-jumping-beef/https://pieareround.com/wp-content/uploads/2013/05/img_0549.jpgIMG_0549The aji amarillo is so essential to Peruvian cooking that it has a place of honor in the Museum of Peruvian Gastronomy -- a museum dedicated ENTIRELY to Peruvian food. https://pieareround.com/wp-content/uploads/2013/05/img_0397.jpgIMG_0397https://pieareround.com/wp-content/uploads/2013/05/img_0389.jpgIMG_0389https://pieareround.com/wp-content/uploads/2013/05/img_0384.jpgIMG_0384https://pieareround.com/wp-content/uploads/2013/05/img_0380.jpgIMG_0380https://pieareround.com/wp-content/uploads/2013/05/img_0378.jpgIMG_0378The fries bubbling away. We cooked ours over higher heat than most recipes online called for. They turned out great and took less time than was described in other recipes.https://pieareround.com/wp-content/uploads/2013/05/img_0376.jpgIMG_0376Potatoes chopped and covered in room temperature oil.https://pieareround.com/wp-content/uploads/2013/05/img_0375.jpgIMG_0375Thawed ajis obtained from Jungle Jim's. But thankfully they can be obtained here in Columbus as well.https://pieareround.com/wp-content/uploads/2013/05/img_0373.jpgIMG_03732013-05-11T03:21:13+00:00monthlyhttps://pieareround.com/2013/03/04/thin-chops-thick-flavor-pork-chops-with-ancho-chile-rub-and-raspberry-glaze/https://pieareround.com/wp-content/uploads/2013/03/img_0269.jpgIMG_0269https://pieareround.com/wp-content/uploads/2013/03/img_0262.jpgIMG_0262https://pieareround.com/wp-content/uploads/2013/03/img_0261.jpgIMG_0261https://pieareround.com/wp-content/uploads/2013/03/img_0278.jpgIMG_0278The finished product, glaze and all.https://pieareround.com/wp-content/uploads/2013/03/img_0272.jpgIMG_0272Pork chops -- just seasonings, no glaze yet!2013-05-03T20:20:45+00:00monthlyhttps://pieareround.com/2013/02/17/baking-steel-not-from-krypton-but-still-super/https://pieareround.com/wp-content/uploads/2013/02/img_0222.jpgIMG_0222https://pieareround.com/wp-content/uploads/2013/02/img_0213.jpgIMG_0213You can see the odd layering on the pie. Any ideas as to why?https://pieareround.com/wp-content/uploads/2013/02/img_0212.jpgIMG_0212Thanks to the baking steel, the bottom of the crusts was a perfect combination of light and dark.https://pieareround.com/wp-content/uploads/2013/02/img_0210.jpgIMG_0210https://pieareround.com/wp-content/uploads/2013/02/img_0207.jpgIMG_0207Ron's pepperoni and salmon pizza. An unusual, and interesting, combination.https://pieareround.com/wp-content/uploads/2013/02/img_0205.jpgIMG_0205Luke and Theresa's Jimmie's Chicken Shack inspired pizza...or something like that.https://pieareround.com/wp-content/uploads/2013/02/img_0198.jpgIMG_0198A disappointingly pale cornice. I think my oven needs to be hotter. Or I need more practice.https://pieareround.com/wp-content/uploads/2013/02/img_0196.jpgIMG_0196Sugar cream pie, fresh from the oven.https://pieareround.com/wp-content/uploads/2013/02/img_0187.jpgIMG_0187Lots of dough makes for the best kind of party: pizza party!https://pieareround.com/wp-content/uploads/2013/02/img_0185.jpgIMG_0185Lots of sugar, lots of milk and cream.2013-03-09T16:47:44+00:00monthlyhttps://pieareround.com/2013/02/20/amuse-bouche-the-coop-inside-of-the-hey-hey/https://pieareround.com/wp-content/uploads/2013/02/img_0181.jpgIMG_0181https://pieareround.com/wp-content/uploads/2013/02/img_0179.jpgIMG_0179https://pieareround.com/wp-content/uploads/2013/02/img_0176.jpgIMG_0176https://pieareround.com/wp-content/uploads/2013/02/img_0174.jpgIMG_0174https://pieareround.com/wp-content/uploads/2013/02/img_0172.jpgIMG_0172https://pieareround.com/wp-content/uploads/2013/02/img_0170.jpgIMG_01702013-02-20T23:29:09+00:00monthlyhttps://pieareround.com/2013/02/02/san-diego-or-what-i-did-on-my-winter-vacation/https://pieareround.com/wp-content/uploads/2013/02/img_1979.jpgIMG_1979https://pieareround.com/wp-content/uploads/2013/02/img_1976.jpgIMG_1976Papas Locoshttps://pieareround.com/wp-content/uploads/2013/02/img_0166.jpgIMG_0166Oscar's surf and turf taco.https://pieareround.com/wp-content/uploads/2013/02/img_0164.jpgIMG_0164Fish taco at Oscar's Mexican Seafood.https://pieareround.com/wp-content/uploads/2013/02/img_0111.jpgIMG_0111Growler of Vertical Epic 12.12.12.https://pieareround.com/wp-content/uploads/2013/02/img_0106.jpgIMG_0106Blurry photo of a Double-Double, Animal Style.https://pieareround.com/wp-content/uploads/2013/02/img_0100.jpgIMG_0100Tania at the Stone Brewery.https://pieareround.com/wp-content/uploads/2013/02/img_0098.jpgIMG_0098https://pieareround.com/wp-content/uploads/2013/02/img_0095.jpgIMG_0095https://pieareround.com/wp-content/uploads/2013/02/img_0087.jpgIMG_00872013-06-27T02:20:37+00:00monthlyhttps://pieareround.com/2012/09/16/si-senor-sandiwches-more-peruvian-than-machu-picchu/https://pieareround.com/wp-content/uploads/2012/09/20120915_122340.jpg20120915_122340Avocado salad -- one of may side dish offerings.https://pieareround.com/wp-content/uploads/2012/09/img_0290.jpgIMG_0290Chicharrón sandwich with a side of spicy sauce.https://pieareround.com/wp-content/uploads/2012/09/20120915_122418.jpg20120915_122418The Latin-style chicken clubhttps://pieareround.com/wp-content/uploads/2012/09/img_0283.jpgIMG_0283The Chicharrón Peruano at Si Señorhttps://pieareround.com/wp-content/uploads/2012/09/20120915_122346.jpg20120915_1223462013-01-31T03:48:19+00:00monthlyhttps://pieareround.com/2012/11/28/north-side-dining-nazareth-restaurant-and-deli/https://pieareround.com/wp-content/uploads/2012/11/img_1714.jpgIMG_1714My over-flowing spicy chicken shawarma sandwich.https://pieareround.com/wp-content/uploads/2012/11/img_1712.jpgIMG_1712The greek salad, a perfect delivery vehicle for Nazareth's fantastic house dressing.https://pieareround.com/wp-content/uploads/2012/11/img_1710.jpgIMG_1710Our appetizer, with more than a few bites taken from it. We were hungry! We couldn't wait to eat until after the pictures!2013-01-31T03:39:19+00:00monthlyhttps://pieareround.com/2013/01/30/classic-italian-spaghetti-and-meatballs/https://pieareround.com/wp-content/uploads/2013/01/img_1962.jpgIMG_1962https://pieareround.com/wp-content/uploads/2013/01/img_1960.jpgIMG_1960https://pieareround.com/wp-content/uploads/2013/01/img_1950.jpgIMG_1950https://pieareround.com/wp-content/uploads/2013/01/img_1945.jpgIMG_1945https://pieareround.com/wp-content/uploads/2013/01/img_1941.jpgIMG_1941https://pieareround.com/wp-content/uploads/2013/01/img_1940.jpgIMG_1940https://pieareround.com/wp-content/uploads/2013/01/img_1966.jpgIMG_19662013-02-01T02:12:28+00:00monthlyhttps://pieareround.com/2012/12/06/well-dressed-flipside-burger-at-easton-town-center/https://pieareround.com/wp-content/uploads/2012/12/2012-12-02-11-47-07.jpg2012-12-02 11.47.07FlipSide's weekend brunch menu.https://pieareround.com/wp-content/uploads/2012/12/2012-12-02-11-57-24.jpg2012-12-02 11.57.24https://pieareround.com/wp-content/uploads/2012/12/2012-12-02-11-57-06.jpg2012-12-02 11.57.06https://pieareround.com/wp-content/uploads/2012/12/2012-12-02-11-56-58.jpg2012-12-02 11.56.58Pardon the poor color/contrast in this photo. It's not the food, it's the photographer.2013-01-14T19:31:06+00:00monthlyhttps://pieareround.com/2013/01/12/premier-pizza-borgata-pizza-cafe/https://pieareround.com/wp-content/uploads/2013/01/img_1921.jpgIMG_1921A view into the kitchen at Borgata. The open kitchen really makes the space feel open and welcoming.https://pieareround.com/wp-content/uploads/2013/01/img_1933.jpgIMG_1933The wings are also great. These are just buffalo, but if you like spicy, try the pineapple habanero.https://pieareround.com/wp-content/uploads/2013/01/img_1928.jpgIMG_1928Slices, not squares.https://pieareround.com/wp-content/uploads/2013/01/img_1926.jpgIMG_1926The pepperonis are ready for their closeup now.https://pieareround.com/wp-content/uploads/2013/01/img_1924.jpgIMG_1924I don't know what too me so long to try this pizza! It tastes as great as it looks.https://pieareround.com/wp-content/uploads/2013/01/img_1923.jpgIMG_1923The wing-baking contraption. You can see the wings, and the fire. Also, the massive dough hook sitting on the counter--used for mixing up the crust.2013-01-12T14:49:33+00:00monthlyhttps://pieareround.com/2013/01/10/breakfast-rising-apple-pancake-or-puff-pancake-or-dutch-baby/https://pieareround.com/wp-content/uploads/2013/01/img_1862.jpgIMG_1862https://pieareround.com/wp-content/uploads/2013/01/img_1886.jpgIMG_1886https://pieareround.com/wp-content/uploads/2013/01/img_1881.jpgIMG_1881https://pieareround.com/wp-content/uploads/2013/01/img_1876.jpgIMG_1876https://pieareround.com/wp-content/uploads/2013/01/img_1872.jpgIMG_1872https://pieareround.com/wp-content/uploads/2013/01/img_1869.jpgIMG_1869https://pieareround.com/wp-content/uploads/2013/01/img_1867.jpgIMG_1867Beaten eggs, with all of the ingredients added.2020-05-15T14:24:21+00:00monthlyhttps://pieareround.com/2013/01/03/swish-swish-eating-shabu-shabu-at-kihachi/https://pieareround.com/wp-content/uploads/2013/01/img_1791.jpgIMG_1791Noodles?! https://pieareround.com/wp-content/uploads/2013/01/img_1783.jpgIMG_1783Incredibly thinly sliced beef.https://pieareround.com/wp-content/uploads/2013/01/img_1782.jpgIMG_1782https://pieareround.com/wp-content/uploads/2013/01/img_1781.jpgIMG_1781Vegetables, sorry for the blurry photo. Too excited to sit still I guess!https://pieareround.com/wp-content/uploads/2013/01/img_1777.jpgIMG_1777Fried burdock root.https://pieareround.com/wp-content/uploads/2013/01/img_1776.jpgIMG_1776Freshwater shrimp.https://pieareround.com/wp-content/uploads/2013/01/img_1775.jpgIMG_1775Ginkgo nuts.https://pieareround.com/wp-content/uploads/2013/01/img_1773.jpgIMG_1773https://pieareround.com/wp-content/uploads/2013/01/img_0193.jpgIMG_0193The Columbus Food Adventures van, in it's regular role transporting people to delicious tacos.2013-01-04T01:40:49+00:00monthlyhttps://pieareround.com/2012/12/23/a-baking-tradition-swedish-rye-bread/https://pieareround.com/wp-content/uploads/2012/12/img_1854.jpgIMG_1854https://pieareround.com/wp-content/uploads/2012/12/img_1847.jpgIMG_1847The notes I took while making Swedish rye bread in advance of this blog. It is the only written recipe that I know of that exists for this bread.https://pieareround.com/wp-content/uploads/2012/12/img_1842.jpgIMG_1842https://pieareround.com/wp-content/uploads/2012/12/img_1831.jpgIMG_1831The dough has risen, it has risen indeed.https://pieareround.com/wp-content/uploads/2012/12/img_1826.jpgIMG_1826Well-kneaded dough.https://pieareround.com/wp-content/uploads/2012/12/img_1815.jpgIMG_1815https://pieareround.com/wp-content/uploads/2012/12/img_1810.jpgIMG_1810Everything mixed together, waiting for the yeast to start forming bubbles.https://pieareround.com/wp-content/uploads/2012/12/img_1804.jpgIMG_1804https://pieareround.com/wp-content/uploads/2012/12/img_1799.jpgIMG_1799Shortening and boiling water, the the middle of of the melting process.https://pieareround.com/wp-content/uploads/2012/12/img_1796.jpgIMG_1796A list of ingredients: the only thing resembling a recipe that we have for Swedish Rye Bread.2012-12-26T20:23:23+00:00monthlyhttps://pieareround.com/2012/12/09/christmas-treat-lebkuchen-christmas-cookies/https://pieareround.com/wp-content/uploads/2012/12/img_1767.jpgIMG_1767https://pieareround.com/wp-content/uploads/2012/12/img_1759.jpgIMG_1759Cookies cut out and ready for the oven!https://pieareround.com/wp-content/uploads/2012/12/img_1757.jpgIMG_1757Cutting out a lebkuchen bear. The dough is rather sticky, so make sure your counter is well floured!https://pieareround.com/wp-content/uploads/2012/12/img_1754.jpgIMG_1754Slowly adding the flour to the shortening, sugar, egg yolks, and honey. Featuring two of the three bowls that this recipe dirties.https://pieareround.com/wp-content/uploads/2012/12/img_1745.jpgIMG_1745Creaming the shortening, sugar, and egg yolks.2012-12-09T16:00:02+00:00monthlyhttps://pieareround.com/2012/12/03/warm-and-hearty-crock-pot-moroccan-chicken-stew/https://pieareround.com/wp-content/uploads/2012/12/img_1734.jpgIMG_1734https://pieareround.com/wp-content/uploads/2012/12/img_1729.jpgIMG_1729https://pieareround.com/wp-content/uploads/2012/12/img_1728.jpgIMG_1728While we were out enjoying the German Village lights--and watching music outside of Pistacia Vera--our stew was at home, cooking away.https://pieareround.com/wp-content/uploads/2012/12/img_1726.jpgIMG_1726https://pieareround.com/wp-content/uploads/2012/12/img_1724.jpgIMG_1724Onion and spices, prior to going into the microwave for the first time.https://pieareround.com/wp-content/uploads/2012/12/img_1721.jpgIMG_17212012-12-04T00:38:29+00:00monthlyhttps://pieareround.com/2012/11/30/i-have-twitter/2012-11-30T22:27:23+00:00monthlyhttps://pieareround.com/2012/11/22/nutty-and-sweet-jenis-maple-ice-cream-with-salty-buttered-nuts/https://pieareround.com/wp-content/uploads/2012/11/img_1687.jpgIMG_1687The best part: the eating!https://pieareround.com/wp-content/uploads/2012/11/img_1681.jpgIMG_1681Ice cream, packed and ready to be frozen for about 4 hours.https://pieareround.com/wp-content/uploads/2012/11/img_1675.jpgIMG_1675Ice cream, being frozen and close to being done.https://pieareround.com/wp-content/uploads/2012/11/img_1671.jpgIMG_1671Transferring the chilled mixture into the ice cream maker.https://pieareround.com/wp-content/uploads/2012/11/img_1666.jpgIMG_1666https://pieareround.com/wp-content/uploads/2012/11/img_1663.jpgIMG_1663Maple syrup, being reduced.https://pieareround.com/wp-content/uploads/2012/11/img_1661.jpgIMG_1661https://pieareround.com/wp-content/uploads/2012/11/img_1656.jpgIMG_1656Nuts, buttered and salted, ready for the oven.2012-11-25T14:23:59+00:00monthlyhttps://pieareround.com/2012/11/04/uncommonly-good-sams-award-winning-apple-pie/https://pieareround.com/wp-content/uploads/2012/11/img_1306.jpgIMG_1306https://pieareround.com/wp-content/uploads/2012/11/img_1292.jpgIMG_1292https://pieareround.com/wp-content/uploads/2012/11/img_1271.jpgIMG_1271https://pieareround.com/wp-content/uploads/2012/11/img_1626.jpgIMG_1626https://pieareround.com/wp-content/uploads/2012/11/img_1613.jpgIMG_1613Pie -- pre-covering.https://pieareround.com/wp-content/uploads/2012/11/img_1611.jpgIMG_1611https://pieareround.com/wp-content/uploads/2012/11/img_1600.jpgIMG_1600https://pieareround.com/wp-content/uploads/2012/11/img_1597.jpgIMG_1597The secret ingredient: vodka. I could probably have used a less high quality version--Watershed wasn't called for under the circumstances. But you use what you have, right?https://pieareround.com/wp-content/uploads/2012/11/img_1593.jpgIMG_1593https://pieareround.com/wp-content/uploads/2012/11/img_1590.jpgIMG_15902012-11-15T00:25:51+00:00monthlyhttps://pieareround.com/2012/10/30/quick-and-comforting-chicken-thighs-with-mushrooms-and-white-wine/https://pieareround.com/wp-content/uploads/2012/10/img_1570.jpgIMG_1570The sauce as it transforms from discreet ingredients into a harmonious whole.https://pieareround.com/wp-content/uploads/2012/10/img_1555.jpgIMG_1555Starting with a cold pan is one of the secrets that makes this recipe work. It also makes it easy!https://pieareround.com/wp-content/uploads/2012/10/img_1547.jpgIMG_1547Mushrooms, onions, and garlic: these will be the tripod upon which your thighs shall rest (literally).https://pieareround.com/wp-content/uploads/2012/10/img_1579.jpgIMG_1579Look at that crispy and delicious skin!https://pieareround.com/wp-content/uploads/2012/10/img_1576.jpgIMG_15762012-10-31T18:29:56+00:00monthlyhttps://pieareround.com/about/2012-10-29T00:24:14+00:00weekly0.6https://pieareround.com/2012/10/25/too-many-cooks-that-food-truck-takes-center-stage/https://pieareround.com/wp-content/uploads/2012/10/img_1517.jpgIMG_1517The delicious insides of the Lazy Chicken sandwich.https://pieareround.com/wp-content/uploads/2012/10/img_1510.jpgIMG_1510I hereby declare that the term "black gold" shall no longer refer to oil. It shall be a reference to That Food Truck's mole.https://pieareround.com/wp-content/uploads/2012/10/img_1471.jpgIMG_1471https://pieareround.com/wp-content/uploads/2012/10/img_1486.jpgIMG_1486https://pieareround.com/wp-content/uploads/2012/10/img_1466.jpgIMG_1466https://pieareround.com/wp-content/uploads/2012/10/img_1444.jpgDan preparing foodDan preparing food in advance of the evening's Too Many Cooks presentation.https://pieareround.com/wp-content/uploads/2012/10/img_1423.jpgIMG_1423https://pieareround.com/wp-content/uploads/2012/10/img_1417.jpgIMG_14172012-10-26T15:21:17+00:00monthlyhttps://pieareround.com/2012/10/15/the-thrill-of-the-grill-honey-ginger-pork-tenderloin/https://pieareround.com/wp-content/uploads/2012/10/img_1358-e1350338272921.jpgIMG_1358Marinade -- before mixing.https://pieareround.com/wp-content/uploads/2012/10/img_1399-e1350338127753.jpgIMG_1399https://pieareround.com/wp-content/uploads/2012/10/img_1384-e1350338042296.jpgIMG_1384https://pieareround.com/wp-content/uploads/2012/10/img_1374-e1350337899203.jpgPork over indirect heatOut of the marinade and onto the fire!https://pieareround.com/wp-content/uploads/2012/10/img_1373-e1350337776251.jpgLeftover marinade(A handy trick to avoid making a mess is to sip off the corner of the bag you used to hold the pork. The marinade will pour right into the sauce pan without getting places you don’t want it to—like all over your stove and/or counter.)https://pieareround.com/wp-content/uploads/2012/10/img_1371-e1350337649292.jpgChimney starterhttps://pieareround.com/wp-content/uploads/2012/10/img_1367-e1350337534768.jpgPork in the marinade2012-10-15T23:36:18+00:00monthlyhttps://pieareround.com/2012/10/15/beer-the-second-movement/https://pieareround.com/wp-content/uploads/2012/10/img_1408-e1350343832818.jpgIMG_1408Siphoning into the secondary fermenter. https://pieareround.com/wp-content/uploads/2012/10/img_1411-e1350343733155.jpgIMG_1411The carboy is sealed and ready to sit for a lengthy secondary fermentation.2012-10-15T23:34:32+00:00monthlyhttps://pieareround.com/2012/10/09/beer-a-movement-in-three-parts/https://pieareround.com/wp-content/uploads/2012/10/img_1263.jpgBeerhttps://pieareround.com/wp-content/uploads/2012/10/img_1264.jpgmessy kitchenWould anyone like to come take care of the cleanup?https://pieareround.com/wp-content/uploads/2012/10/img_1260.jpgWort with wort chillerThe boiling wort and the wort chiller. Add the chiller about 10 minutes before the end of the boil. That way, the boiling wort will help sterilize the chiller.https://pieareround.com/wp-content/uploads/2012/10/img_1249.jpgIMG_1249https://pieareround.com/wp-content/uploads/2012/10/img_1254.jpgAdding the malt extract.https://pieareround.com/wp-content/uploads/2012/10/img_1237.jpgIMG_1237https://pieareround.com/wp-content/uploads/2012/10/img_1243.jpgSpecialty Grains in a bagThe specialty grains before being added to the brew kettle.https://pieareround.com/wp-content/uploads/2012/10/img_1242.jpgWhite House Honey Porter2012-10-10T02:25:51+00:00monthlyhttps://pieareround.com/2012/10/02/easy-as-pizza-pie/https://pieareround.com/wp-content/uploads/2012/10/img_1210.jpgPIZZA!!!!!!Yum, pizza. :)https://pieareround.com/wp-content/uploads/2012/10/img_1188.jpgMeatballs cookinghttps://pieareround.com/wp-content/uploads/2012/10/img_1184.jpgCaramelized onionsThe finished producthttps://pieareround.com/wp-content/uploads/2012/10/img_1182.jpgSweating the onionsSweating the onionshttps://pieareround.com/wp-content/uploads/2012/10/img_1192.jpgMid's Pizza Saucehttps://pieareround.com/wp-content/uploads/2012/10/img_1198.jpgPretzel pizza crustPizza crust from Brezel Pretzel in the North Market2012-10-03T02:45:32+00:00monthlyhttps://pieareround.com/2012/09/18/happy-national-cheeseburger-day/https://pieareround.com/wp-content/uploads/2012/09/img_1155.jpgCheeseburger, Cheseburger. Pepsi!Cheeseburger with home-grown tomatoes and grilled onions sprinkled with brown sugar.2012-09-19T00:06:16+00:00monthlyhttps://pieareround.com/2012/09/09/a-medley-of-flavors-balsamic-vinegar-chicken-with-almonds-and-peppers/https://pieareround.com/wp-content/uploads/2012/09/img_1134.jpgIMG_1134https://pieareround.com/wp-content/uploads/2012/09/img_1127.jpgIMG_1127Ingredients (at least, most of them), all set out and ready to go!https://pieareround.com/wp-content/uploads/2012/09/img_1139.jpgIMG_11392012-09-10T11:16:17+00:00monthlyhttps://pieareround.com/2012/08/12/asian-adventure-touring-chinatown/https://pieareround.com/wp-content/uploads/2012/08/img_04101.jpgIMG_0410https://pieareround.com/wp-content/uploads/2012/08/img_0422.jpgIMG_0422Every meal should end with dessert right?https://pieareround.com/wp-content/uploads/2012/08/img_0420.jpgIMG_0420Continuing a theme, I apologize for the quality of this picture. It really doesn't do the dish justice.https://pieareround.com/wp-content/uploads/2012/08/img_0419.jpgIMG_0419Nothing left but the the chilies.https://pieareround.com/wp-content/uploads/2012/08/img_0413.jpgIMG_0413Chicken and Dried Chilies -- you could smell the heat of this dish as soon as you sat down.https://pieareround.com/wp-content/uploads/2012/08/img_0400.jpgIMG_0400https://pieareround.com/wp-content/uploads/2012/08/img_0402.jpgIMG_0402https://pieareround.com/wp-content/uploads/2012/08/img_0398.jpgIMG_0398From top - Tarrow Puff, Shao Mai, and Char Sui Bao2012-08-12T13:41:11+00:00monthlyhttps://pieareround.com/2012/08/04/better-than-takeout-chicken-szechwan-and-peanuts/https://pieareround.com/wp-content/uploads/2012/08/img_0330.jpgIMG_0330And the prestige--the finished product.https://pieareround.com/wp-content/uploads/2012/08/img_0296.jpgIMG_0296Deconstructed (or yet to be constructed) Chicken and Peanuts.https://pieareround.com/wp-content/uploads/2012/08/img_0311.jpgIMG_0311Peppers cooking in sesame oil. Add as many as you want to reach the desired level of heat. These will eventually turn black--that's when you add the rest of the ingredients.https://pieareround.com/wp-content/uploads/2012/08/img_0327.jpgIMG_03272012-08-04T18:03:23+00:00monthlyhttps://pieareround.com/2012/07/29/hello-world/https://pieareround.com/wp-content/uploads/2012/07/img_02541.jpgIMG_02542012-07-29T23:35:37+00:00monthlyhttps://pieareround.comdaily1.02020-05-15T14:24:21+00:00