mark922

Well, based on the replies and my results, I guess steamingf is something a deli should do with the corned beef to keep it warm after it's cooked. Next year, it's back in the pool.

Please count me in. I've never made it to a Gulleteer event, but this is beef we're talkin' about.

It may just be my persnicketiness but I don't go to that location unless it's absolutely unavoidable. I greatly prefer their original location. =R= ← It's not my favorite location, either. I only mentioned it because of it's proximity to Mr. Beef. But then, if one is engaged in the search for the Best of the Beef (what Calvin Trillin called "pure research") then I think the original on Taylor Street should be the proper venue.

I almost completely agree with this statement. But I'm not sure about the "absoluteness" of the dichotomy. Most of us Heartlanders seem to be able to find value in many food offerings, regardless of their specific origins. Now, back to the mall. =R= ← I realize that it's not a universal sentiment, or even one that some members hold full-time. I was just sort of decrying the fact that so many feel so often that they must apologize or act like it's a guilty pleasure to like places like chain restaurants. I guess it's just the uber-mensch in me. Or maybe it's the uber-schlub.

There's also an Al's virtually around the corner from Mr. Beef at Ontario and Franklin.

So what? Why is there anything wrong with a chain? I mean, hell, the Fat Guy can wax poetic about the hot dogs at Costco, but we're supposed to be disdainful of any place that doesn't have a degustation menu? This isn't directed at you, personally. It's general observation about a wierd dichotomy on this forum. We have threads devoted to the best Italian beef, but we feel like we're confessing to adultery if we admit we like Chick-Fil-A? Good food is good food, whether it's made in a kitchen just like 20 others in a chain or a small trailer on the edge of a frontage road with a barrel smoker out back, or in Charlie Trotter's kitchen.

With me, it's anchovies. My family hates them; I love them. I eat them plain, on crackers, or drop one in a pot of homemade tomato sauce or soup. I eat them on crusty rolls with a smear of mustard and some thinly sliced onion. I love going to restaurants and finding a white anchovy or two laid atop a caesar salad. It always prompts me to ask for extra.

I don't know if it's still open or not, but the restaurant at Marshall Field's at Old Orchard was for a number of years very good, and sometimes even a destination dining spot. I remember my Grandmother taking me there for my birthday as a young adult. Oakbrook Plaza has a whole row of Lettuce Entertain You restaurants, including Maggiano's, Wildfire, and Mon Ami Gabi. Admittedly, LEYE is not the pinnacle of fine dining, but they do serve up better food than many authentic Mom & Pop restaurants, and their quality is consistent.

I, too, have always thought onglet was French for hanger steak.

Have I fallen victim to Rich Melman's clever marketing? I had dinner at Mon Ami Gabi last night and my daughter ordered the "Classique" Steak Frites. They also had a filet, strip, etc. on the menu, as well as a hanger steak. The Classique looked for all the world like a hanger steak, yet from the menu I would deduce the two differed. So...what is the traditional cut for steak frites?

Vienna also sells both brisket and round in corned beef form. They do the same with pastrami. I still fail to see how anybody could stomach the dry, tough, relatively flavorless round when there is brisket to be had.

I was thinking last night, as I analyzed the results of my steaming experiment, that a pressure cooker might be just the thing. Unfortunately, I don't have one.

Well, the experiment wasn't a crashing failure, but I don't think I'd repeat it. The steamer didn't really produce enough heat to get a lot of gelatinization. Thus, it didn't really produce a more tender or succulent corned beef. Also, the cabbage and potatos definitely sufferefrom a lack of contact with the spices and the brineyness created by simmering. It was a decent meal, but it most definitely wasn't my best effort.

I use Cook's, which is a bit less salty than other brands, such as Vienna. I just rinsed it off before it went into the pot. I am also steaming fairly aggressively, so I would imagine as the fat renders and the collagen gelatinizes, some of the salt will leech out. I'll report back in a few hours and let you know how it worked out, Ron.

Thanks. I agree with your assessment of the meat as being too dry. I was thinking I should steam a 2.5 lb. peice of brisket flat for about 2 hours. Does that sound like enough time to you? Too much?

I know that simmering is far more common, but I think that steaming will preserve more collagen in the meat and result in crisper cabbage. Thoughts from the masses?

There are a number of places on your list that I would love to go to, either in 2006 or in the future. There are also a few places that I just don't have any desire to try, though. I have a confession to make, even though it may strike some here as heresy. I don't much care for avant-garde cuisine, nor do I have any desire to go to places that treat a meal as more of a performance art peice. For instance, Alinea. No disrespect to Chef Achatz. I understand what he is doing, and I can appreciate it in theory. But when I go out to dnner, what I want is a meal. I get the same vibe with Butter. The chef is careful to slice his toast thin enough so he can maximize the flavor of the foam. Toast foam? If he wants to maximize teh flavor of toast, why not serve toast? I want to get back to Frontera Grill, but make it early enough that they haven't yet run out of the tamales. I made it a point to get to the Berghoff before they close on Tuesday. I've never been to Hot Doug's, but I want to go soon. I haven't had a slab of ribs from Twin Anchors in years. I need to go again. I am dying for the garlicky potato salad they serve at Meson Sabika. That, some anchovies, and serrano ham are enough to make my eyes glaze over. I want a bone-in ribeye at Gene & Georgetti's. The veal involtini at Volare is a must-have for this year. Carlos is incredible. I may have eaten the best meal of my life there. But this year, I think I'll go to Froggie's twice for the same amount of money. Must we always aspire to high concept? Why not just a really good plate of grub, cooked by somebody who does it better than everybody else?

Interestingly, this site notes that, although chopsticks can be used, sushi is a finger food. This is consistent with what I was taught as well. Thus, the status conveyed by having one's own chopsticks on display would seem to be largely a matter of local marketing strategy.

My all-time favorite sandwich is the half-and-half (1/2 corned beef, 1/2 pastrami) at Manny's Deli in Chicago. Failing that, it's a cuban sandwich from almost anywhere.

I love the Barilla sauces. They're every bit as good as the pastas. If I'm not making my own, of course. I also love a simple olive oil, with toasted garlic and a chiffonade of fresh basil.

Add me to the Vendage list as well. I also have a bottle of Paul Masson dry sherry and a Paul Masson marsala on hand in the kitchen. I find I tend to use those two far more often than the staight red or white.

I've never once brined a butt before smoking it and I've never felt the final product suffered in any way. My butts always come out pull-apart tneder and juicy. I just put on the rub the night before smoking and wrap tightly in plastic wrap. But that's just my experience. Your mileage may vary.

I don't know if the root beer is caffeine-free or not, but speaking as a diabetic who loves good root beer, I'm always disappointed to see it not offered in a diet version.

One thing you have to remember to do is to salt the cucumber heavily and let it drain in a colander for about 30 minutes before putting it into the yogurt. Otherwise, your tzadiki will wind up too watery. After lettignt he cukes drain, rinse briefly and wrap in a clean towel to squeeze the excess water out.

This is a very basic pickling brine reipe that I have used on jalapenos, cukes, onions, and beets. I find it works just fine. 1/2 cup sugar 1/4 cup kosher salt 2 cups cider vinegar handful of black peppercorns one bay leaf two cloves garlic Bring ingredients together in a small saucepan to a rapid boil. Pour over item to be pickled. (I use mason jars, but an old mayo jar washed out carefully works just as well.) Let cool to the point where you can handle the jar, about 15-20 minutes. Add cold water to fill the jar to just about 1/2 inch below the rim. Let sit for about 24 hours. This will keep in the fridge for about 2-4 weeks.