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Challenging me is quite dangerous. I won’t back down. Unfortunately (or fortunately, you decide) one night while watching the Food Network, I heard a show host remark that the average American home chef has a list of 100 ingredients they use, and they rarely stray from that list.
The gauntlet was down!
Only 100 ingredients?
Surely I can do better than that!
In my circle of friends , I have become the "go-to" for great food finds; I know where to find all the best comfort food in St. Louis. Onion rings? Got it. There are two places in the city to get great onion rings, depending on whether you want crunchy breading or beer-battered. Pizza? I could give you an option for thin and hearty or hand-tossed with lots of cheese and fresh veggie toppings.
I actually get random phone calls from friends who are foraging for something specific: that kind of food that's so soothing it will make you fold into yourself in a warm haze of happiness. . . authentic American comfort food.
Sure, there are the Budweisers and Big Macs of the world. But most food, especially the good handmade kind, is as subtly and constantly changeable as the weather in March.
Kelli Estrella says she remembers when her cheeses started to become “special.” It happened after convincing her husband to knock out a section of the floor of their new home to dig out a cheese cave in the traditional way of aging cheeses. She wanted a place where her cheeses could mellow and ripen better than in the refrigerator. Though her husband wished she had asked months earlier when their home was being built, he granted her request.
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