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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Saturday, February 24

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« Just Indulge Chicago Restaurant Week Reviewed »

Ingredient Thu Mar 13 2008

Chinese Five Spice Thursday

We're almost to the end, my friends. It's almost Friday. This week hasn't been an easy one, either. I battled a nasty case of the flu, the dishwasher broke, and my husband had a minor medical situation involving lots of guaze pads. The big ones.

To say that we needed an easy dinner tonight would have been an understatement. Defrosting might have pushed us over the edge, let alone anything involving multiple pans or, god forbid, mincing. It was that way.

So we turned to our go-to meal, stir fry, which revolves around our go-to spice mix: The Spice House's Chinese Five Spice Powder. The recipe on the label creates the perfect sauce for any type of stir fry, but especially chicken, tofu and vegetables. We were lucky; a few days ago we roasted a whole chicken, and the leftover dark meat was begging to be coated in the delicious spicy, sweet, salty sauce made from the five spice powder, soy sauce, rice vinegar, honey and garlic.

It could have been ugly. Instead, it was Chinese Five Spice Thursday.

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ahn / March 15, 2008 12:52 AM

i stopped by the spice house in old town today after work, based entirely on this review and a past one about their chai blend, and it was awesome. the staff was incredibly helpful and i came away with a bag full of cool spices to try. thanks for posting this!

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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