Serious Eats - seriouseats.com

i can think of three things:
a staple in my thai food. (guess this is common)
a rubber-band in my collard greens. (at a restaurant)
a piece of wax paper in my sandwich. (it was still stuck to the cheese... you know how they sometimes package cheese with papers in-between? i ate half the paper before realizing it)
finding a hair doesn't even bother me anymore.

at my bakery, we had a customer return a cherry muffin the other day after finding a cherry pit in it. go figure.

I pretty much stopped going to the Duke of Perth once they took the Scottish Egg off the menu. The Duke used to be my go-to place for fish and chips, but it seemed like there was also decline in the quality of the food following that menu change a few years ago. Now I go to Owen and Engine for my Fish and chips.

I know I'm the voice of dissent here, but I don't think Chicago needs food trucks. What we need to do is to make it easier for restaurants to open in underutilized stretches of retail. If you build something awesome people come to you. You don't have to drive your big, stinky truck and idle it in the loop every day. Look at Hot Doug's or Urban Belly for examples. A popular restaurant can be a real boon to an under-developed area. Also, just because every other damn city in the world has food trucks, does it mean we have to have them too? Can't we be different? Do food trucks even make sense in Chicago considering our winters? I can't wait for this stupid fad to pass. Seriously. You want more TRUCKS on the street? really?

in tomato soup.

You forgot the thin mint cookies from Angel Food Bakery. Girl Scouts got nuthin' on them.

with manchego!

i just bought a new bottle of Maker's today for this very purpose.

i'm a big fan of alton brown's recipe, but i don't bother to separate the eggs. it's super fresh and delicious, and not all thick and chemically tasting like most store-bought stuff. plus, it's ridiculously easy to make.
here it is:
4 eggs
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg

beat the hell out of the eggs in a blender until they're really, really pale yellow. gradually add sugar, and then milk and cream bourbon, and finally the nutmeg.

great post!
you just confirmed what i knew all along in my heart.
salsa negra and a super burrito at 2am for the win!

Borinquen on Western near Irving Park is where I usually end up if Doug's is closed. Hello jibarito!

a slice of bacon and an over easy egg. top with a couple dribbles of good balsamic. the runny egg yolk makes it awesome. for serious.

i've got some crazy rendering problems when using the search function and then clicking on links to articles/talk threads, etc...
the four images that i assume should be lining up across the top are lining up underneath each other and making a big orange box.
then, underneath that is the content i'm looking for.
hope that makes sense.
otherwise, looks great to me!
running firefox 3.6.17