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Oct 02, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, September 26th, 2014

Are you following us on Twitter? Come on, get Saucy @saucemag

 

092514_tweetbeat

Corinn4545
Oh man it’s officially fall! #molassesSammies (@ Pint Size Bakery & Coffee)

libertine_tori
Class all the way @thelibertinestl @urbanscribe @Claytonite
https://twitter.com/libertine_tori/status/514963041671081985/photo/1

blakedell
Shake Shack please “@Pigpicker: @ianfroeb I asked, he smiled…”

Pigpicker
A couple Cardinal fans, hanging out by @UncleCharlie50 ‘s smoker.  pic.twitter.com/quZT2deh4b

dhmeyer
Memorable pizza, pasta, and hospitality from @GerardFCraft and team from @PastariaSTL . Not sure if I went out or came home. Awesome!

GerardFCraft
So @nichestlouis turned 9 yesterday! Where has the time gone!
https://twitter.com/GerardFCraft/status/514942279510163456/photo/1

aspinlea
And I totally think @urbanchestnut needs a woman #beergeek working for them…#lessbeards #morebeauty

daniellesmyname
First pumpkin of the season thanks to @ParkAveCoffee @tara_nesbitt #fuel #coffeechronicles

 

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Tweet Beat: The week’s best tweets from #STL foodies

Friday, September 19th, 2014

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091914_tweetbeat1_Carbssss

 

OffEatenPathSTL
Carbsssssss @junipereats pic.twitter.com/xqO0e5DAZp

TheFarmer3
@COCHON555 @heritagebbq @cookingkid won with our Large Black! #awardwinningpork #kingofpork #heritageBBQ #Cochon555 pic.twitter.com/4sXFWtCpt4

TugboatStL
Staff meal @thelibertinestl Nachos w/ Kimchee Pork, jalapeño mayo, hoisin sweet potato pic.twitter.com/gZykTUNihg

BeerBadger08
As I’m studying German beers, I realized I was humming “Springtime for Hitler” from The Producers. #cicerone

jenny_viv
Found a spider in the microwave. Super grossed out. But a little impressed it found a way in there.

sommerscm
Yes, we chose our hotel based on proximity to @bluebottleroast Ferry Building. See you soon.

SeoulTaco
A customer just paid for a soldier’s entire meal that he did not know! What a classy move! #SupportOurTroops #ThankYouForYourService

inacamba
First time at @PeacemakerSTL. Great new addition to the neighborhood. pic.twitter.com/xVvaoSuteg

wibbenmeyer
So pregaming for an all-you-can-drink beer fest is a thing. No wonder I don’t do these things anymore.

2ndshiftbrewery
Pumpkin beers are the reason for the death penalty

 

 

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By the Book: Todd Porter and Diane Cu’s Herb-crusted Salmon

Saturday, September 13th, 2014

091214_bountiful

 

Bountiful: Recipes Inspired by Our Garden is the first book from Todd Porter and Diane Cu. They started out, as so many cookbook authors do these days, with a blog: White on Rice Couple, where they share their gardening successes (and failures), recipes and their travels. Overall, Bountiful’s recipes are simple, with not too many ingredients, easy techniques and fairly healthy.

 

091214_rawsalmon

 

I chose to make their herb-crusted salmon, a simple pan-seared fillet covered in breadcrumbs flecked with tarragon and basil. While I like cooking fish, seafood recipes can be rather irritating, in my opinion. Fillets are never the same thickness, so an ambiguous “three minutes per side,” isn’t really useful. Thankfully, Porter and Cu provide guidelines rather than a hard-and-fast rule, suggesting four to five minutes per ½-inch thickness. Good to know, as my fillets were pretty thick and required a longer cooking time.

 

091214_salmonwithbreadcrumbs

 

Unfortunately, that meant the breadcrumb coating started to burn before my fish was done. I ended up transferring the fillets to the oven to finish cooking and prevent any more burning. I also thought the dish could benefit from some sort of sauce, as the breadcrumb coating left my mouth dry. I made do with quick mixture of mayonnaise, white wine vinegar and Sriracha that provided the moisture I wanted.

It seems counterintuitive, but I don’t recommend using the very best cut of salmon for this recipe. The fish I used, a wild-caught king salmon from Bob’s Seafood, was not cheap. When I spend the money on a pretty piece of fish like that, covering up its clean flavor with a heavy breadcrumb coating makes me cringe. This recipe is best suited for a piece of salmon that can benefit from a flavorful crust.

 

091214_finished

 

Todd Porter and Diane Cu’s Herb-crusted Salmon
4 servings

½ cup breadcrumbs
2 Tbsp. finely chopped fresh tarragon
2 Tbsp. finely chopped fresh basil
2 tsp. kosher or sea salt
1 tsp. freshly cracked black pepper
¼ cup (½ stick) unsalted butter, melted
4 8-ounce salmon fillets, rinsed and patted dry

• In a bowl, combine the breadcrumbs, tarragon, basil, salt, and pepper. Pour in the butter and mix well.
• Spread the mixture evenly over both sides of the fillets.
• Heat a saute pan over medium-high heat. Add the salmon to the pan; if the fillets still have the skin on, place them skin-side down first. Sear for 2 to 3 minutes, then flip the fillets over.
• Reduce the heat to medium and cook for another 2 to 4 minutes, until the fillets are cooked to your preferred doneness.
• Serve warm with braised Brussels sprouts alongside.

Reprinted with permission from Stewart, Tabori & Chang

What’s your favorite way to jazz up a salmon fillet? Tell us in the comments section below for a chance to win a copy of Bountiful!

Tweet Beat: The week’s best tweets from #STL foodies

Friday, September 12th, 2014

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091214_tweetbeat

 

WhiskeyAndSoba
From now on, I will only eat swan shaped cream puffs. pic.twitter.com/8MkbpdVROA

justicestlouis
I hate when there’s a bug in my wine. I hate it even more when it’s swimming.

FlowerTea75
World’s Fair donut ice cream dessert thingie @thelibertinestl #LifeChanging I was stomping the ground, it is soooooo good!

guerrillastreet
#AsianInvasion #foodtrucks #stl  @bradbrownstl  @bombayfoodtruck @SeoulTaco @guerrillastreet #stl pic.twitter.com/GVrzPHwwLC

dparseliti
Starting to really appreciate the ability to keep #brett OUT of beer.

stlshelley
Light reading over lunch. She pauses to yell at the dog, just like her dad. https://twitter.com/stlshelley/status/507954399927214080/photo/1

dutton314
Delicious meal and desert at francostl http://instagram.com/p/s1FmNGnZ0Z/ 

trillaryklinton
This is an emotional post for me. This is my last @SeoulTaco quesadilla for a few months. I miss Bae already

G_W1L
The weather today just has me in the mood to go home, drink a robust porter, and spin the new @deltaspirit record. #stlwx

 

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Meatless Monday: Caprese Salad and Mushroom Ravioli at I Fratellini

Monday, September 8th, 2014

090814_meatlesscaprese

 

On a gorgeous Meatless Monday like this, we head to I Fratellini in Clayton, where large windows let in the cool late-summer breeze. This time of year, you can’t go wrong with a ginormous caprese salad. A huge slice of grilled, garlicky ciabatta bread is the base for thick discs of bright local tomatoes. These ruby-red gems are crowned with a slab of burrata and finished with a drizzle of pesto.

 

090814_meatlessmuhroomravioli

 

For your next course, order the mushroom ravioli. Five big ravioli stuffed with house-made ricotta and a medley of shiitake, portobello and button mushrooms arrive in a rich, brown butter sauce. Even more mushrooms are tucked underneath and scattered on top of the pasta, packing an abundance of rich flavor into each bite. Sprinkle your meal with reckless abandon from a cup of grated Parmesan served alongside the dish.

 

 

Tweet Beat: The week’s best tweets from #STL foodies

Friday, September 5th, 2014

Are you following us on Twitter? Come on, get Saucy @saucemag

 

090514_tweetbeat

 

strangedonuts
Puppy chow, Nutella and chocolate AKA the Chocolate Lab  All weekend long
https://twitter.com/strangedonuts/status/507865009343696896/photo/1

stlshelley
Managed two screaming babies alone, barfing dog, work emails and made a dinner that didn’t come out of a box. Chugging beer in kitchen now.

amanubay
The beer & hot dogs at @TickTockSTL and @steveshotdogs in Tower Grove East made me love my ‘hood even more. Great addition!

AMBabka
It’s pumpkin spice-everything season already?  Shit.

kenrearley
Who delivers breakfast, #STL? Where is that a thing?

chelsysayshi
Rap music themed BBQ team names: Charcoal Method Man, Notorious R.I.B., Rib Rack City, Sir Ribs-A-Lot

CakefrBreakfast
Two things I know to be true: 1. I burn bacon. 2. Spray paint always goes badly for me. #diyfail #twocansforasmalltable

Shenerdigans
Sitting on the counter and helping me mix up pancakes. #auntlife http://instagram.com/p/sXWEHfGT6v/ 

 

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Tweet Beat: The week’s best tweets from #STL foodies

Friday, August 29th, 2014

Are you following us on Twitter? Come on, get Saucy @saucemag

 

082914_tweetbeat

 

PhoKingQui
Hmmmmm… Is this “A Nu Start” or is it “Anus Tart”?: http://instagram.com/p/sOtSsIuNPS/ 

localharveststl
Big, yellow, locally-grown watermelons! Great for sharing /your neighbor. Impromptu block party? #local #hydrate https://twitter.com/localharveststl/status/503545783514583040/photo/1

stnkrbelle80
When I’m hungry but I have to go to the gym. pic.twitter.com/jiGdINLHGw

WhiskeyAndSoba
Unless something catastrophic happens, I will be having my first lunch at @salumebeddu tomorrow because @NThandler told me it’s the best.

EatTheFat
“You only live once. Give me a white wine spritzer!”

wildedibleguy
Going to be rolling this one around the noodle for a bit. pic.twitter.com/CifQ1Xl7z6

tadams2004
Hot brown was so nice I made it twice! @sqwiresstl  #thankyoubrownhotel! pic.twitter.com/oEXRNVzXg9

theroyale
Tibetan Monks give blessings @ The Royale http://instagram.com/p/sJDaDzPbFc/ 

 
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, August 22nd, 2014

082214_tweetbeat

 

AntonioFrench
She said this is the smallest rib tip they had at Red’s Barbeque in #Ferguson. #yum

SideProjectBrew
. @mwanzi stopped by our future tasting room today… https://twitter.com/SideProjectBrew/status/501496000209747970/photo/1

MARTIN_CASAS
The phases of eating at @steveshotdogs  @TGEast pic.twitter.com/Pz41sEOvQQ

kmariemoffitt
A little happy news out of NoCo: congrats! Love @HendelsCafe too RT @blueNGB: The NEXT GREAT BAKER! #NGB pic.twitter.com/h93Q5FlVhi

IAMthatDudeCP
@loudiesel23 duuuude @SugarFireSmoke is opening a new place next door called Sugarfire Pies! #saaaaywhat #brisketpie?

Patrico1057
Just an FYI…this wing was stuffed with jambalaya and wrapped in bacon.  Yup.  @UCPHeartland #WingDing https://twitter.com/Patrico1057/status/502614185042145280/photo/1

Shep133
Last call at 7:45 in Montana by law. Lol

TheOtherHepburn
Scrambled eggs with provel (STL FO-EVEH), ripe cherry tomato, & roasted tomatillo/pepper/garlic sauce. #breakfast

AdamTilford
We put this on our menu a couple days ago and have had some people question it. There should be no questions. #peace https://twitter.com/AdamTilford/status/500740458725658625/photo/1

Tweet Beat: The week’s best tweets from #STL foodies

Friday, August 15th, 2014

081514_tweetbeatginandtonic

rhubarbandhoney
A ray of sunshine in this crappy week? The best damn gin & tonic ever. Thanks, @CKFriedhoff and @PinckneyBend! pic.twitter.com/EgdmU9fUlQ

tuBURKEulosis
I went to Crown Candy for the first time today, and I definitely ate my weight in bacon. pic.twitter.com/b8jh38M0nB

DeliciousSTL
If you’re looking for a way to do good during this time of unrest, @StraubsMarkets has made it easy. #MichaelBrown pic.twitter.com/BOf8e5GW2y

PerennialBeer
Congratulations to @UnitedProvision! Beautiful space and incredible sushi!

knashan
A day of firsts…… kindergarten & a new restaurant. pic.twitter.com/tZGajuUt19

jayeedoubleeff
Back soon by popular demand soon @thegoodpiestl ! #mollscup3 https://twitter.com/jayeedoubleeff/status/499708549027471362/photo/1

USBGSTL
Packed House for lunch @FergusonBrewing with the USBG. Happy to be supporting great local business here in St. Louis! #thisismyferguson

nancerdancer
Like if I’m going to eat a kale salad you can at least give me alcohol

RiseCoffeeSTL
Calling all journalists covering #MikeBrown #Ferguson FREE coffee/Wifi if you need a place to work! @AntonioFrench pic.twitter.com/im1T8ELeup
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, August 8th, 2014

Are you following us on Twitter? Come on, get Saucy @saucemag

 

080814_tweetbeat2

 

PerennialBeer
Gose-a-Rita on the rocks, nose-to-tail pork tacos, and BA Sump Kyoto White Russians await you #TapRoomRemix #STLCBW

stnkrbelle80
Ate so much I got a cramp.
Take that, portion control.

carln26
1st night post #STLCBW , and I’m bored

aubrey_Joe
Maybe future archeologists will find this mural under countless layers of paint. @TolieStark. Farewell, Beer Dwarf. pic.twitter.com/R1BXJAmq0w

adamsound
Eating a salad before my flight earns me a beer before my flight, right?

WhiskeyAndSoba
Hama-sans sushi feast at @UnitedProvision. they had toro. I ate all of it.
https://twitter.com/WhiskeyAndSoba/status/497533782078267393/photo/1

jayeedoubleeff
It’s August. So, obviously it’s time for pumpkin beer to come out.

canestrader
Peach blueberry cobbler mmm to back up my Sunday supper plan
https://twitter.com/canestrader/status/496035246689615872/photo/1

 

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