I was just there and had really great meals at Euclid Hall and Root Down.
Can you clarify the amount of cheese? How are you getting 2 ounces to be the same volume as 2 cups?
a simple strawberry sundae with strawberry compote over vanilla ice cream
@ wimpy - I agree. I had Texas Pete's in little packets accompanying some BBQ in NC and it was goooood. So sad I can't find it in the Chicago area.
Other than that, I like me some Tapatio. So much that a large bottle of it made its way into my suitcase for a long term assignment I had in India. Bring my own hot sauce to southern India? Hells yea.
I also recognized one of Amanda Freitag's Iron Chef crew to be Ariane from Top Chef Season 5.
I find it intriguing, too. I'm betting it goes to show that the industry is probably smaller that we think, at least for high end dining. I'm also willing to bet it has to do a lot with these shows reaching out to the same few restaurant PR firms who then reach out to their clients for these type of opportunities. Relationships are made, networks are forged and the 5 Degrees of (Kevin) Bacon continues to fortify...
Regardless for the reason, good for them. Publicity and a familiar name/face goes a long way in their worlds.
This is great.
@ Asparagus: I asked him and he basically said they're tired of all of them.
@CJ McD: He said he's hoping to maybe get some flatbread and perhaps some goat, but to daubermaus1's point, he's pretty much restricted to things that can be shipped to him.
I actually sent him a link to this thread, so the gears are churning... Thanks much, all!
My sister and I would put Kraft singles on a small plate and microwave it. She liked hers still gooey so she could scoop it up with a shrimp fork, while I liked mine cooked right before burning, so I could peel it off and eat it like a chip.
Also, asparagus and shrimp dipped in mayo, eggs cooked in the microwave mixed with either ketchup or soy sauce, broken up uncooked Taiwanese ramen noodles, toast dipped in hot chocolate, no salt & pepper on the table...only soy sauce.
Thanks for all the ideas everyone! Tonight I made an orzo salad with chopped arugula & basil topped with feta, cranberries, cherry tomatoes and toasted pumpkin seeds. Not too shabby.
Next, I'm going to try the watermelon salad. Sounds super refreshing!
For Chicagoans, Sister Schubert yeast rolls are available at The Fresh Market in Northbrook.
Two weeks into culinary school, I entered a mystery basket competition requiring me to put a dish together in an hour and a half. The ingredients ended up being 2 ducks (whole), a savoy cabbage, pine-nuts, salsify, shallots, and a spaghetti squash. Managed to debone the duck and sear the breast off pretty well, but everything else was a mess: soupy "slaw" of cabbage & squash, undercooked salsify finagled into some sort of "carpaccio" interpretation, pine-nuts scattered askew and burnt duck fat fries. It was a mess.
But I had a blast.
Hi guys -
When trying to access your homepage, I've been getting a 404 redirect page. It's been going on for the last 3 or so days. Only happens when I use Chrome, but it's okay on Firefox.
Just thought I'd give you all a heads up!
Ok, so I need some help for a project at work. In the cities in which you live, what restaurants come to mind for healthy food options? This can include fast food, fast casual, full service and fine dining spots. And....go!
My dad has 2 asian pear trees in his yard and decided to bring over about bucket's worth over to me.
As much as I like these to just snack on them, I'm curious as to whether or not any of you have found other applications for them. I googled the situation and have only found questionably successful pie recipes (crunchy filling issues).
So my office building doesn't have a cafeteria, which forces all of us to either bring in lunches or go out. Lately (okay, for the last 3 years), my co-workers and I have leaned heavily towards going out because a) it is easier, b) it's usually tastier and c) it got us the hella out of the building.
Recently, things have gotten busier. Couple that with the overall need to be more frugal and healthier, I've been trying to find better ways of "packing" my lunch.
Sandwiches don't really cut it for me. I find the ones I'd want to eat to difficult to transport from home (mushiness issues). Leftovers make me sad. Cooking meals just to pack for lunch is an option, if I can get my act together and learn to thing that far ahead. Also, an issue I find with this last strategy is that I end up with A LOT of it and end up eating the same thing every day or having it go bad...sadness.
So, my question to you, what do you pack for lunch? I'm looking for quick home-cook ideas or even frozen meals that you might actually recommend.
I was hoping that you food-savvy folks might help me out with a request I received from one of my friends. He's a marine currently based in Afghanistan. He's getting kind of bored with military-issued ready-to-eat meals and asked me if I could think of anything he could make on his own with a specific set of restrictions:
"I have practically no ingredients, no tools, no utensils, but I’m getting tired of MREs. So very very tired. So. I’m prepared to buy a crock pot and or a Dutch oven or something and I was hoping you could come up with some suggestions for things I can make. I have no refrigeration and the vast majority of ingredients are going to have to be mailed to me from home or I’ll have to buy from Amazon or some other place. Transportation takes over a month and is subject to some fairly high temperatures so stuff that melts isn’t very useful by the time it makes it to me."
Any ideas?
My mom just gave me a giant block of feta cheese that she got on sale.
I need ideas, besides the Greek salad route, on what to do with it.
Thanks!
Living in Chicago nowadays has put a damper on getting a good slice of NYC-style pizza. I've tried Santullo's. I've tried Gigio's. I've tired Luigi's. While all decently close to the real thing, unfortunately, none of these places deliver to my neighborhood, which makes it hard for those nights when I'm feeling lazy. Any tips on re-creating a good NYC-style slice at home with minimal effort? (I have a pizza stone!...however a lousy oven) Is there a pre-made or frozen option worth trying? Or am I just dead out of luck?
Help me settle an argument. My boyfriend always wants to order breadsticks with our pizza delivery, but I'm always of the opinion that doing so is just plain excessive. But he insists that we get them. It came to a head when we were grocery shopping one day and were buying frozen pizza and he went to grab some frozen breadsticks to put in the cart as well.
Are you of the same opinion that pizza must be (or is at least better) accompanied with a breadstick?
ChickenDumpling hasn't favorited a post yet.
No Roli Roti's Porchetta Sandwich in SF?