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Jul 04, 2015
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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, July 3rd, 2015

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

 

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alexiszotos
The nachos at ‪@GrapeseedStl were the best thing I ate tonight. ‪#yum ‪#SaucySoiree
https://twitter.com/alexiszotos/status/615310020914184192/photo/1

_Lil_Meg_
My claim to fame in the office: record-holder for the most times to overflow the coffee pot. ‪#coffeeflowinglikelava
‪#tooearly

 

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chriskelling
I can’t recall having a better beer. ‪https://instagram.com/p/4nddIXiWG7/ 

angelamarie85
Replaced a cake craving with kettle bell exercises. So now I’m just sweaty and winded and thinking about cake. ‪#likealways

StoneBrewNate
I just found ‪@CatsOnTap on Twitter. My life is now complete. ‪#WhileDrinkAStoneIPA

 

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BlueberryHillMO
The Loop Trolley takes its first “ride” on the new tracks! ;) ‪@TheDelmarLoop ‪#STL ‪#LoopTrolley
https://twitter.com/BlueberryHillMO/status/616300984298536960/photo/1

ianfroeb
Internationally renowned chef suggests a simple variation to guacamole. TWITTER SNARK EXPLODES.

natco92 18h
“I’m drunk. It’s 5:30. God bless public accounting”-‪@thumbssaunders ‪#EYsFinest
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, June 26th, 2015

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

 

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Jaredbrewsbass
Kind of fitting that we just changed the cellar lights. ‪#LoveWins

WhiskeyAndSoba
Just ate at ‪@STLSouthern and it was so damn good! Nap time?

 

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Linda_Ragsdale
My Auburn Rams guys and my favorite restaurant guy! ‪@GRegRobinson79 ‪@TreMason ‪@PhoKingQui ‪#WarEagle
https://twitter.com/Linda_Ragsdale/status/613874456704888832/photo/1

jayeedoubleeff
I am about to invent the triple old-fashioned. Because Molina.

AKarSTL
FYI the Belgian Beauty ice cream ‪@ClementinesSTL, featuring ‪@PerennialBeer, is fantastic. I may have to purchase that in bulk.

 

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STLDanni
Somebody told my dog he’d get a hot dog if he wore this. My other dog was thirsty. ‪#hotdogsnbeer
https://twitter.com/STLDanni/status/613158555139477504/photo/1

natco92
If I’m meeting ppl at dinner I like to arrive a solid 30 before them so I can have 4 drinks before they come and then say it’s my first

 

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

Friday, June 12th, 2015

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

 

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CometCoffeeStl
Twin Peaks Special tomorrow: a slice of tart cherry pie and, excuse me, a damn fine cup of coffee!

justicestlouis
What kind of monster only buys flavored coffee and half caff?

ptotheb3
Just found out that my spouse follows Chili’s on Instagram but how is your day going? ‪#ElPresidenteRitas

 

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shcraft
Found this gem while cleaning Olive’s room. Glad to see our lectures about fast food are paying off! ‪https://instagram.com/p/3zvQ0sqdDD/ 

inacamba
How early is too early to eat fish sauce? I put it on my rice and eggs. ‪#putaneggonit ‪#nevertooearly

byrdbarrelstl
Ice Cream for lunch??? Um, I’ll try one of each. Clemintines is working on some secret recipes just for us.
https://twitter.com/byrdbarrelstl/status/608376991818104832/photo/1

 

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STLBrewer
The first keg of ‪#Hopfenperle on its way to the brewery taproom
https://twitter.com/STLBrewer/status/609313084277022720/photo/1

ironstef
Dreamt I had a date, and after dinner all my friends showed up and we did our taxes.
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, June 5th, 2015

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

 

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randolfisstl
Spaghet and meatball
https://twitter.com/randolfisstl/status/606277814359326720/photo/1

CarlM2010
Best breakfast dish in STL is the Philly at ‪@ShackSTL
https://twitter.com/CarlM2010/status/606131950995140608/photo/1

DebbieMonterrey
Thx ‪@SAUCEmag cover for making us all drool at 7a in ‪#CBSRadioSTL kitchen. ‪#Cheeseburger ‪#FoodPorn ‪@Ackerman1120 ‪@Y98Jen ‪@susan6768

OffEatenPathSTL
Tiki drinks! So many drinks! ‪https://instagram.com/p/3Ukp5NjtlP/ 

 

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farmhausstl
Look who got hitched! Congrats Eric! The Farmhaus crew wishes you both the very best
https://twitter.com/farmhausstl/status/605077596481712128/photo/1

patlikestoeat
chocolate budino tart, sea salt, extra virgin olive oil ‪@A16SF
https://twitter.com/patlikestoeat/status/606234648297889792/photo/1

tiny_owl05
Enjoying my birthday present from dsmchardy tonight! Pizza cooking class @ Kitchen Conservatory ‪https://instagram.com/p/3Sf41tL_4e/ 

CompanionBaker
Congrats ‪@knashan ‪@messbajw ‪@PeacemakerSTL! Way to represent ‪#STL ‪@TastingTable ‪#lobsterrumble. We’re so proud!

 

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

Friday, May 29th, 2015

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SOHAstl
Eat me! ‪#NationalBurgerDay
https://twitter.com/SOHAstl/status/603992313086369792/photo/1

Ladewig
St. Louis! ‪#STL RT ‪@esquire And the best bar city in America is… ‪http://esqm.ag/6011CLBt
https://twitter.com/esquire/status/603240435960705024/photo/1

GlamSlamSTL
I like my beds the way I like my candy, king sized

natco92
If it were possible to marry places, I would book the chapel for ‪@CornerPub_Grill in a second bc wow we are a match made in heaven

MidwestLambLLC
A huge thank you to Cleveland Heath, The Block and Five Bistro for your continued faith in my program!!! Couldn’t do this without you guys!!

debfene
Wish every day could be a winery day, but if you can’t get to a winery, ‪@robustwinebar is the perfect… ‪https://instagram.com/p/3G-io6sham/ 

 

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By the Book: Everyone’s Favorite Birthday Cake from ‘Baked Occasions’

Saturday, May 16th, 2015

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I love New York City bakeshop Baked. Granted, I’ve never actually been there, but I’ve tried plenty of its desserts using recipes from Baked: New Frontiers in Baking and the follow-up, Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients. Co-owners Matt Lewis and Renato Poliafito have provided me with many delicious desserts. Each cake and batch of cookies turned out wonderful, though by far the best – in fact, the best dessert I’ve ever made – was their Sweet and Salty Cake.

 

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However, between the cake, the frosting and the caramel, this dessert takes hours. So when I got my hands on a copy of their latest book, Baked Occasions: Desserts for Leisure Activities, Holidays and Informal Celebrations, I decided to go with something a little simpler.

 

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Everyone’s Favorite Birthday Cake was described as my favorite: yellow cake with chocolate frosting. I’ve made my share of dry cakes, but when a recipe has two fats in the batter, that never happens. This recipe calls for both sour cream and butter. I used Plugra, a European butter with a higher butterfat content. The cake was indeed moist, but the sour cream also made it pretty dense. That’s not necessarily a bad thing, but in my mind, a birthday cake has a tender, airy crumb, and the hit of cinnamon in the batter took this from birthday cake to breakfast cake status.

 

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The chocolate frosting uses cream cheese, butter, chocolate and confectioners’ sugar, which I really liked. I tend to shy away from buttercream frostings, but this one didn’t disappoint. The cream cheese balanced it out and tempered the sweetness of the other ingredients. Unfortunately, because this dessert had the consistency of a coffee cake, I wanted a sugary glaze instead of birthday cake frosting.

 

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I probably won’t make this recipe again because it wasn’t my taste, but there’s no denying that it was a quality dessert. I would definitely turn to this book again for other ideas.

 

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Everyone’s Favorite Birthday Cake
Sour cream cake with chocolate cream cheese frosting
1 8-inch two-layer cake
10 to 12 servings

For the sour cream cake:
2½ cups plus 2 Tbsp. (330 g.) cake flour
1 scant Tbsp. baking powder
1½ tsp. kosher salt
½ tsp. ground cinnamon
7 oz. (1¾ sticks/200 g.) unsalted butter, softened, cut into ½-inch pieces, plus more for the pans
1 cup (200 g.) granulated sugar
¾ cup (165 g.) firmly packed light brown sugar
4 large eggs
1½ (345 g.) cups sour cream

• Preheat the oven to 350 degrees. Butter 2 8-inch round cake pans, line them with parchment paper and butter the parchment. Dust with flour and knock out the excess.
• In a large bowl, sift together the flour, baking powder, salt and cinnamon; set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time and beat until just incorporated, scraping down the sides of the bowl as necessary. Reduce the speed to low; add the flour mixture in three additions, beginning and ending with the flour mixture, alternating with the sour cream, and scraping down the sides of the bowl as necessary.
• Pour the batter into the prepared pans and bake, rotating the pans halfway through, until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Set the pans on a wire rack to cool for at least 20 minutes before loosening the sides of the cakes from the pans with a small knife and inverting them onto a wire rack. Remove the parchment paper and turn the cakes right side up; let them cool completely.

For the chocolate cream cheese frosting:
4 oz. (1 stick/115 g.) unsalted butter, softened
1 (8 oz. /226 g.) package cream cheese, softened
3 to 3½ cups (340 to 395 g.) confectioners’ sugar, sifted
¼ tsp. kosher salt
3 oz. (85 g.) dark chocolate, melted and cooled

• Beat the butter in the bowl of a standing mixer fitted with the paddle attachment until smooth. Add the cream cheese and beat until well combined. Add only 3 cups (340 g.) confectioner’s sugar and the salt; beat until smooth. Add the chocolate and mix until well combined. If the frosting seems too loose, add additional confectioners’ sugar, 1 tablespoon at a time, until it becomes thicker. Do not overheat. The frosting can be made up to 24 hours in advance and stored in an airtight container in the refrigerator; let it soften at room temperature before using.
• Place 1 cooled cake layer on a serving platter. If necessary, trim the top to create a flat surface. Spread about ¾ cup (200 g.) of frosting on top. Add the top layer and trim if you want (some people prefer a domed cake top). Spread a very thin layer of frosting over the sides and top of the cake (called a crumb coat, this helps to keep loose cake crumbs under control when you frost the outside of the cake), and place it in the refrigerator for 10 minutes to firm up. Spread the sides and top of the cake with the remaining frosting. Refrigerate for another 10 minutes to set before serving.

Reprinted with permission from Stewart, Tabori & Chang

What’s your go-to birthday dessert? Tell us in the comments below for a chance to win a copy of Baked Occasions.

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

Friday, May 15th, 2015

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

 

 

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‪strangedonuts
She said yas
https://twitter.com/strangedonuts/status/597537137848815616/photo/1

justicestlouis
Remember guys: breakfast in bed means actual food should be involved.

tadams2004
Traditional tajarin pasta from alba, IT. ‪#reppinthenorth
https://twitter.com/tadams2004/status/596813239951822848/photo/1

inacamba
Made oven baked zucchini chips. All I can think of is that time Chandler had that crazy roommate with the dehydrator.

 

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Deckleneck
Pickling and fermenting ramps ‪@BolyardsMeat ‪@wildedibleguy
https://twitter.com/Deckleneck/status/598920535540502528/photo/1

sippinstl
Disappointing Bordeaux = ‪#firstworldproblems
https://twitter.com/sippinstl/status/596836815010533376/photo/1

kfm423
Let’s see how many cups of coffee it takes me to wake up today. Yesterday it was 3.

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

Friday, May 8th, 2015

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

 

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creaturetype
Japanese hot dogs are one of my top 5 favorite things in life. Thank you for this okonomiyaki dog ‪@KitchenKulture!!

ScientistMcGee
One day, perhaps on my deathbed. @SAUCEmag instagram.com/p/2J9gUFNcHk/

GerardFCraft
This is for my team in STL thank you all for making it happen! First of many for STL!!!

LigayaFigueras
I got to touch the medal! ‪@GerardFCraft ‪#bestchefmidwest ‪#jbfa2015
https://twitter.com/LigayaFigueras/status/595426765448818688/photo/1

ironstef
“You can also find lactobacillus in your vagina.” Everyone should take beer classes with a microbiologist.

MayorSlay
Congrats to ‪@GerardFCraft, a well-deserved Beard Foundation Award winner. ‪#fgs

YogaBuzzSTL
Fantastic impromptu date night: dessert at ‪@strangedonuts (w special guest ‪@IcesSTL) followed by ‪@SideProjectCell. ‪#STL ‪@EnjoyMaplewood

ArtisanalCHI
@thelibertinestl‪ I had one of best meals of my life tonight. Bringing the wife in on Friday for a date night! Cheers

ChicagoFoodGirl
This is the cutest ‪#cupcake I’ve ever seen from ‪@Chouquettestl ‪@SimoneFaure ‪@alohameowmeow ‪#frenchmacarons
https://twitter.com/ChicagoFoodGirl/status/596364723265744896/photo/1

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

Friday, May 1st, 2015

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

 

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emwng
Happy hour! ‪@thelibertinestl
https://twitter.com/emwng/status/593913638257201152/photo/1

guerrillastreet
First big delivery to the new restaurant space today! ‪#gsfrestaurant
https://twitter.com/guerrillastreet/status/592842070357839873/photo/1

etoiline
Had lunch outside for the first time this year. What a lovely day! (Thanks ‪@bombayfoodtruck for the yums!)

hegarrett
You know ‪@PappySmokehouse is the best when you see a Pappy’s St Louis bumper sticker in Texas. ‪@Pigpicker

ironstef
Stepped on my cat. No longer need coffee.

bmox
Don’t read frozen pizza nutrition facts > don’t read the comments

WhiskeyAndSoba
Probably not a surprise to anyone, but I just ate at ‪@nichestlouis and it was outstanding. Thanks ‪@nhereford ‪@BrianLagerstrom ‪@sbosborn!

peggytaylor
When a cocktail is named The Lord Taylor, I order it. ‪#sundayfunday @ Cucina Pazzo by Justin ‪https://instagram.com/p/185EhTiHln/ 

 

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

Friday, April 17th, 2015

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

 

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Pigpicker
Congrats to our newest family member. ‪#MontanaBBQ

MegaKelseyM
I would patronize a place that serves cold pizza and breakfast tacos. Coffee would be necessary too.

jayeedoubleeff
I definitely understand why it would still take you 5 minutes to order something after standing in a line for 10…

 

 

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cristinalupay
lavender-lemonade. thank you ‪@whiskbakeshop for being amazing. ‪#vsco ‪#vscocam ‪#spring

keschaberg
Ladies
Stop wearing heels to beer fests
not cute

jenncloud
Does it mean you’re getting old when going to a nice grocery store is like going to Target anymore…? “Just a few things” I said…

Balisong
Being a dutiful friend and making sure ‪@megakelseym experiences Smothered Pork Steaks and Mac &… ‪https://instagram.com/p/1hKCG3v7Rb/

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