Knives and spoons are to be expected in every restaurant kitchen, but Crain's rounds up an assortment of power tools and other small appliances in use at five Chicago restaurants. Rick Gresh at David Burke Primehouse uses a hole saw to drill off the ends of corn and makes cobs easier to hold, while Thomas Elliott Bowman of Baume & Brix uses a dual-sided horse-hair brush to scale fish. ("I haven't found a fish that it hasn't worked on yet," he says.) Meanwhile, Brian Wright of Bakersfield uses a paper shredder to slice tortillas, and Sean Sanders of Browntrout uses a hair dryer to tweak the hot spots on his wood-burning grill. Check it out, straight ahead — you may even get some ideas on how to hack your way through your Fourth of July barbecue.
How to keep the grill hot.
Even as more stringent precincts call for healthier food across the country, America's state fairs remain a safe haven for freak-flag corn dogs, funnel cakes, and self-expression through creative deep-frying. Here's how we know that tradition isn't going anywhere: The Minnesota State Fair
— which claims to have
the largest daily attendance of any state fair in the country — just announced the new foods that will be available in 2013, and they do not disappoint. The fair itself doesn't kick off until next month, but in the spirit of the Fourth of July, now seems like the right time for Grub to share a preview of this amazing celebration of indulgence.
Chocolate and pickles: reunited and it feels so good.