jcarruthers
John Carruthers
jcarruthers
Quasi-legal popup operator, beer writer by day (and also night), author of two cookbooks.
Aug 8
1

Thank you! Photography is a thing I’m not naturally very good at and I try to work on it. Really appreciate that. Read more

Aug 7
2

I used to make powders w/ the microwave, but I haven’t quite done the process you’re talking about. I don’t see any reason it wouldn’t work. 

Aug 7
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Yo Fred -- I would like to subscribe to your newsletter because you make a lot of sense. 

Aug 7
1

So I haven’t tested this but I’m fairly convinced any tap temperature would end up working here considering the friction that a food processor provides. 

Aug 7
1

That’s the best part -- so many really nice examples! And thank you for reminding me to crack open one of my Royko collections again.

Aug 7
14

So I’m a freelancer. I literally tell them what I want to write and if they like it I end up doing it. It’s fun, though I do hate being excluded from a good cabal. Read more

Aug 7
1

I dig them, but it’s been a while. You are not joking about the sausage. I need to order from them soon. 

Aug 7
4

I wouldn’t imagine Deep Dish is going anywhere as a Chicago association, so you’re safe there. I think a lot of places do great versions of tavern crust, and when it comes together perfectly it’s my absolute favorite.

Aug 7
21

While I appreciate your revisionist take on what pizza I actually grew up eating ... nah. 

Aug 7
4

I can’t choose between all the obscure McHenry County geographical references I want to bat back your way. Suffice to say I’m very excited about this. 

Aug 7
5

Yeah, I’m down with whatever. I’ll even take it cut into a non-Euclidean shape that drives the weak-minded to cosmic madness.