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Everything posted by VeryApe77

  1. VeryApe77

    Eating in Monroe, LA

    Hello, I'll be passing through Monroe, LA and I'm looking for good places to eat. Are there any? Sorry if this has been asked before, I'm pretty new to this whole thing.
  2. VeryApe77

    Hot Doug's

    First off, I apologize profusely if this has already been discussed, I couldn't find any pertinent threads. Recently, I've been lunching a lot at Hot Doug's in Roscoe Village. Now, I'm no true Hot Dog expert (I'm from London for God's sake) but I really, really like this spot. You can get a great Chicago-style polish or Wisconsin-style bratwurst with fries and a soda for around $5...or for $7 or so you can get one of the specials, normally game-based. These cost a bit more, but normally look really good. I'd been avoiding these (due to financial issues) but last time I sprung for the smoked pheasant with moutard sauce and bourbon cheese (my girlfriend got the lamb with garlic and mint, with a tzatziki sauce and feta cheese). Both were truly excellent. We both got the duck fat fries as well, which I also really liked. They did taste different from the regular fries, but I can't really describe how, except to say that they tasted more like a crispier version of traditional British fish-shop style chips then American fries. Obviously, the whole idea of 'gourmet' hot dogs might seem a wee bit pretentious, if it wasn't for the fact that Hot Doug's doesn't seem too different from any other well-kept Hot Dog stand (prices included) and has a really nice neighborhood vibe. Doug (like myself) seems to be an old punk rocker and I have to congratulate him on turning his obvious passion for encased meats into a seemingly successful business (it's been packed when I've been there). A true Cinderella story! I was wondering what other small Chicago Hot Dog stands are worth checking out? I'm pretty new to the city, and there's so many of them and the majority of them are pretty mediocre, it can be a little tough to choose. Hot Doug's 2314 W Roscoe St Chicago, IL 60618 Phone: (773) 348-0326 http://www.hotdougs.com
  3. I really enjoy the HH at Biwa - you have to sit at the Bar to get the HH menu, but it's available at all times, which is nice. I prefer to sit at the bar there anyway... Along with Pok Pok/WSL, probably my favourite restaurant in Portland at the moment...
  4. VeryApe77

    Food Writers in the Blogsphere

    I forget how I was introduced to it, but I'm a big fan of the Dos Hermanos blog. I don't know anything about the bloke(s?) who write it, but it's funny and - as a Londoner living abroad - gives a great feel for the dining scene in London at the moment.
  5. Others may want to chime in here, but I'd say the dish most closely associated with Kahan is his braised pork belly.
  6. VeryApe77

    TRU - Chicago

    Very interesting. I've no reason to doubt you -- and things do tend to change very rapidly in the restaurant world. I guess we'll just have to wait and see unless someone else has some credible info to add. That Pump Room news is completely new to me but again, nothing would surprise me and it would hardly be a shock. I think my parents took me there for my graduation dinner from junior high. That was in 1977 and I think it was past its prime then. =R= ← Last time I heard, Tramonto was acting as consultant at the new Pump Room (it's changing owners) but wasn't moving on from Tru. Maybe things have changed, who knows? Article here
  7. VeryApe77

    Products with soul

    Any idea when you will be able to get this in the USA?
  8. Ronnie, the Adria sighting must have been pretty exciting! I read (in the Time Out Chicago article about Madrid Fusion) that he was heading to Chicago in March, but I wasn't sure if it was 100% on. Apart from Alinea and Moto, I wonder which other spots he is hitting?
  9. It's the gas bladder (also called the swim bladder) of the fish - no idea what type of fish is normally used though! There is a Thai restaurant here in Chicago that has a Fish Maw salad on the Thai menu that is one of the best things I have ever tasted!
  10. VeryApe77

    Beastie Boys Fans of Sara Moulton

    I believe you're thinking of "Egg Raid on Mojo". I have this one on CD, but it's at home. It's about this doorman at a club who would never let them in. I think the title says the rest... ← They had a song called Egg Man too. It can be found on Paul's Boutique - it's the song that samples 'Superfly'. It's about throwing eggs at people, a recurring theme in their work.
  11. VeryApe77

    Women Can't Cook

    I'm sure it's been mentioned before, but in his "real" job (as opposed to his TV job) Gordy has mentored quite a few female chefs (Angela Hartnett being the obvious example) and has said in interviews that he is always glad to see women working as professional chefs. His comments obviously weren't aimed at chefs, but at young home cooks. I'm not standing up for the guys comment, but he obviously doesn't have a problem with female chefs.
  12. Has this been posted here yet - I didn't see it. Chicago City Panel back Foie ban
  13. Interview with Emeril from today's 'Day to Day' NPR here - http://www.npr.org/templates/story/story.php?storyId=4965420 He mainly talks about his new book, but touches on some of the stuff he has being doing since Katrina hit. Doesn't really go into very much detail though. He certainly doesn't answer any of the questions raised in the thead, or in the Times-Picayune articles (not that he is asked the questions in the first place.)
  14. It's in this months (or was it last months?) issue of Gourmet. The one with Emeril on the front cover.
  15. VeryApe77

    Doug Psaltis

    I don't really understand this Bourdain comparison. Bourdain surely never won anyone over because it turned out he could cook. He won people over because it turned out that he was a very good writer (with a good ear for kitchen patois) and he had a very likable sense of humor and self-depreciation (none of these things applies to Psaltis). He also was never claiming to be a world-class chef and basically dropped out of being a full-time chef to become a writer/media figure, whereas Psaltis is obviously still doing the chef thing (or hoping to). I don't see how the two situations match up at all. Psaltis may well end up a great chef (I haven't eaten his food, although I have heard very dreary things about Country thus far), but I don't think anyone is going to change their mind about the book...we'll see about the chef thing.
  16. VeryApe77

    Doug Psaltis

    But this goes back to the question "is all publicity good publicity?" A LOT of the afore-mentioned 400 posts have been beating DP up, calling his integrity into question and, now, suggesting that he isn't actually a very good chef. And now his restaurant is open, I get the impression that people are lining up to bash that too. But maybe thats what he was hoping would happen?
  17. I think it's quite possible to enjoy Rakoff's piece (and yes, I have read it) and also appricate and understand Alice Water's work. Being able to laugh at yourself is not a bad thing, in my opinion. However, I thought the PBS 'American Masters' show about Alice Waters was about 10 times as funny as Rakkof's piece (the bit with Peter Sellar's and the two tomatoes was one of the funniest things I have seen this year).
  18. VeryApe77

    Doug Psaltis

    I have read the book but didn't buy it. I found myself in downtown Chicago with a couple of hours to kill (my better half was doing some shopping with visiting family members) so I read it in Borders. I started reading to see if I was interested in purchasing it. After a few chapters I realized that I had no interest in owning the book whatsoever, but figured I may as well finish it seeing as I had the time...
  19. VeryApe77

    Doug Psaltis

    Good summary - I felt exactly the same way after reading the book. He across a bit like Elizabeth Wurtzel or someone like that - a somewhat delusional brat. There seem to be a lot of memoirs being published at the moment by self-pitying privileged young people who seem to view their life as being a lot more compelling and full of fascinating moments then it actually is. I wish him all the best, as I don't know him and imagine he's really not all that bad a guy, but it's not difficult him to imagine him joining Rocco DiSpirtio in the "It's too bad, they had talent" club in a couple of years time.
  20. VeryApe77

    Doug Psaltis

    I get the impression that Keller is going to keep his mouth shut about the whole thing. Which is probably the most sensible thing to do for a number of reasons.
  21. VeryApe77

    Doug Psaltis

    I think everyone involved ends up looking a bit silly, to be honest. I will say that this whole thing is much more entertaining then the actual book though...
  22. VeryApe77


    The difference, to my mind, is that the chapter in KC is really praising the Latin American cooks as being the oil that makes most restaurant kitchens in NYC run - he is putting them forward as being great cooks. Whereas, to Psaltis, they are not cooks at all, simply "workers" who are "happy just to have a job". When I read Psaltis' book last week, that part really did stand out to me as being a bit iffy....
  23. VeryApe77

    Bhabi's Indian - Chicago

    I loved the meals I have had at Bhabi's but haven't been there for a while...I hear that he has expanded the restaurant so that it now seats a lot more people. Whether or not this effects the food/service remains to be seen...I'd give it a go for sure though.
  24. I received my copy of John D. Folse's "Encyclopedia of Cajun and Creole Cooking" last night. I had ordered it 2 and a half weeks ago, and as you can imagine, reading it last night was a bit of a strange experience. However, I can truly say that it one of the most magnificent books on anything that I have ever seen ($50 honestly seems like a bargain - it is so much more then a cookbook). I spent many hours poring over it (and barely made a mark) and it really hit home for me what a truly unique food culture exists in NO and LA. Something as deeply entrenched as that does not disappear. I can't wait to return.
  25. We did this as well, and I agree that it is the way to go. We did a flight each when we did the TDF at Trio and, frankly, we were a little bit overly "relaxed" (ahem) by the end of the meal. We split the pairing at Alinea and it was perfect. The staff did not seem to mind at all.