Pro tip: add arugula to the meatball sub (also the chicken parm) at Merigan. It is an intense sandwich and the basil needs a little help to balance the meat, cheese, and sauce.
Other articles have pointed to a cheap replacement for a vacuum sealer -- putting food into a gallon bag, pressing out the air, and then dipping mostly underwater to get a final air-free seal.
How much will results differ between this method vs. using a real vacuum sealer?
Previous comments have ignored the most important reason for slices over spears -- spears are more prone to just slip right out of the breading after the first bite! Or am I just terrible at eating them?
If I'm remembering correctly, a dish just like this is a key plot point in that romantic comedy Enough Said.
Did you guys try Terrace Fish and Chips on Pearl Street? Fries and not chips, but the fish is excellent.
**Correction, Tres Carnes is on 6th and 22nd.
Tres Carnes--7th and 22nd--is EXCELLENT.
King of Falafel/Schwarma. Cheap, change-your-life, chicken over rice with free falafel, and friendly!
Pizza, dumplings or ramen.
I hear good things (mostly on this website) about the spotted pig. Very excited about that one.
I love chopping a head of cabbage, especially a red cabbage, where you see the intricate and beautiful cross section. Like so: http://image.shutterstock.com/display_pic_with_logo/527500/527500,1287670586,1/stock-photo-red-cabbage-cross-section-on-white-background-63467461.jpg
Hey guys, Israel isn't mentioned in the review either.
The only middle eastern geographic entity mentioned is Jordan, and only as in "Jordanian shrak bread". Not knowing much about shrak, I googled it. The results:
1) the first result is the wikipedia page for "markook" which ascribes it to "the countries of the Levant."
2) the second is a recipe on someone's blog. does not mention a country except Cyprus, says that shrak is "the traditional Arab bread."
3) The third is a recipe that is "a favorite dish" in Palestine for which shrak is only one component.
4) The fourth is a slideshow of someone's trip to Jordan, including a photo of someone making shrak.
5) The fifth is about someone eating shrak in Jordan as a child.
So, while I'm not saying that shrak is definitively Palestinian or Jordanian or neither, I am saying that the immediately available evidence does not appear to be conclusive either way and maybe there is no bias here.
cast iron pan burger party, make my poorly ventilated apartment smell like beef forever.
the first time my dad let me work the grill growing up: I cooked those burgers so so well done but I was hooked for life
in recent years, largely burgers and brats. but that reflects habit and not preference--i am largely pro grilling most things
topped with in house brisket and slaw
home ground, 1-1.5 inches thick, cooked on a cast iron pan. topped with cheddar and an egg fried in the leftover beef grease while the burger is resting. soft bun, lightly toasted, little bit of mustard.
how could i pick one, i mean it's eating and drinking and music outside. come on now.
the shoulder, definitely. crisp skin from a whole roasted pig is right up there as well, though.
definitely Under My Thumb, which I guess is way more popular than I had realized.
At Davanti Enoteca in Chicago--my first "grown up" Italian meal. I still remember the sea urchin/crab linguini and the board of polenta with pork belly ragu.
Is this somehow not affiliated with Chicken Hut in Lakeview? As far as I can tell the two are identical.
having people over, making wings, chili, pizza, etc...
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