viaChgo

I've found that the blender makes it too runny and not thick, like a proper milkshake. I don't have a shake mixer, just a blender...so I don't make milkshakes at home.

Another vote for Arugula Pesto. I like to toss the pesto with pasta & some sauteed bacon & onions. It's also good sauteed til just wilted, like spinach, as a veg with steak & mashed potatoes. On a roast beef sandwich in place of lettuce with horseradish.

Thanks for the info Carema! My knowledge of Port is pretty limited.

Last summer I was at a friend's having wine & cheese and they brought out a bottle of this '87 Morgado Port. I was surprised to learn that it was acquired from Trader Joe's for about $10. So I was in Trader Joe's the other day & there were lots of bottles of the stuff in stock. Does anyone have any info on this particular port? I do remember it being very tasty with the cheese we were having.

I feel bad using the blog to bash a place from which I didn't even have lunch (which isn't to say that I won't). Luckily, I hedged by bringing a half slab of ribs to the office. Ironically, even those who made the lunch choice (or were happy with it), were delighted that we had ribs. I believe the direct quote from Jim, referring to the joint from which lunch was ordered, was "well, I'll never order that again." Ok, the place in question is a Cajun/Southern Roadhouse-type place in Evanston, IL that attempts, IMO, to do too much instead of focusing on one type of cuisine. Jambalaya, Red Beans and Rice, Peach-Glazed Wings, NC pulled pork, pasta dishes and Johnny cakes are some of their offerings I know that it garnered 3 Forks (out of 4) from the Chicago Tribune (as indicated on their menu) and that many folks whose tastes I respect also dig this place. But, having lived in New Orleans for a couple of years, my bar for cajun food is set fairly high and this place, for all their effort, falls far below it. Anyone know the place of which I speak, err...type? =R= ← Are the initials D.K.? ← Yes, they are =R= ← Ah yes...Dixie Kitchen! I have fond memories of the place. However, I ate at the Hyde Park location years ago while I was in college. I could see trying it again & being disappointed. I'm sure I've had much better Cajun since college. btw, it's been nice reading your blog Ronnie!

I feel bad using the blog to bash a place from which I didn't even have lunch (which isn't to say that I won't). Luckily, I hedged by bringing a half slab of ribs to the office. Ironically, even those who made the lunch choice (or were happy with it), were delighted that we had ribs. I believe the direct quote from Jim, referring to the joint from which lunch was ordered, was "well, I'll never order that again." Ok, the place in question is a Cajun/Southern Roadhouse-type place in Evanston, IL that attempts, IMO, to do too much instead of focusing on one type of cuisine. Jambalaya, Red Beans and Rice, Peach-Glazed Wings, NC pulled pork, pasta dishes and Johnny cakes are some of their offerings I know that it garnered 3 Forks (out of 4) from the Chicago Tribune (as indicated on their menu) and that many folks whose tastes I respect also dig this place. But, having lived in New Orleans for a couple of years, my bar for cajun food is set fairly high and this place, for all their effort, falls far below it. Anyone know the place of which I speak, err...type? =R= ← Are the initials D.K.?

No...Deep dish & stuffed pizzas are cut into wedges.

I actually like those "corner" pieces & I often grab one & pop it into my mouth right after I open up the pizza box. Nice & crispy. mmm

If you just want a crisp textural contrast while maintaining the savory aspect of the dish, maybe you could just use butter soaked breadcrumbs & broil til crisp & golden. If you wanted to try a sweet component, what about vanilla sugar?

I love these garlic chive pancakes! I've had them in various sizes...individual to the larger pancake-sized ones as well. I forget how easy these things are to make. Though I never really make any banchan myself. I always end up buying from the banchan bar at my local grocery when I eat Korean food. However, this thread may inspire me to make some of my own!

Also Neoguri had a piece of dried seaweed that was fairly thick & was characteristic of Neoguri.

There are many Korean-brand ramens that are spicy w/the red broth & fit this description. I'm thinking it may have been Neoguri ... a spicy, seafood-flavored ramen.

Evanston Chicken Shack looks promising! Look's very Harold's-esque.

There used to be a Harold's on N. Sheridan Rd...around Wilson? But it closed a few years ago. I found out the hard way. I drove there one evening w/anticipation of greasy goodness to find that it had closed. I have yet to find good fried chicken on the northside. But, then again, I haven't really looked that hard. When I get the craving, I usually settle for Popeyes.

What a silly list. Bob Chinn's in Wheeling, IL is not a Chinese restaurant! It's a seafood/crabshack place! However, they do have a mai-tai dispenser, so maybe that qualifies??

WOW. I was totally unaware of this place and unaware of this burger. That thing looks awesome!

Congratulations! I second the Egly-Ouriet rose..although it may be difficult to find. I'm also a big fan Billecart-Salmon rose, which may be easier to locate. I guess rose would be a little more appropriate for a girl but any champagne/sparkler would be appropriate as well!

That's great to know! I'm a little embarrassed because I've walked by this place a million times...wondering if they had knives! I'm going to go check it out today.

I've got some chicken stock in my freezer that i found buried under some other stuff that was from February. Normally, it would have been used up if it wasn't hiding. How long does is keep in the freezer? I would think it's fine, but I always read/hear that it should be used within 3 months or so.

One of the things that I enjoy the most when eating at a great restaurant is the opportunity to meet & speak with the chef afterwards. It doesn't always happen for many reasons, but it's a great opportunity when it does. So having the chefs in the front of the house is a great way to enhance the experience even more. Especially at a place like Moto where the food provokes thought & inspires conversation. Who better to converse about the cuisine than those who create the cuisine?

Also, I believe trichinosis is killed at 137 degrees F. (but I'm no expert ) look here

I have some lemon verbena growing in the garden this year because I love the smell of it. I'll be making some lemon verbena simple syrup to sweeten iced tea, make sorbet, and maybe make some lemon verbena sugar too. Does anyone have any other ideas? Are there any savory applications that it might work in?

Hai Woon Dae is usually my choice for bbq but a few weeks ago I went there & they were closed for some reason...I believe it was a Thursday. So we decided to try San Soo Gap San on Western. It was great! Real wood coals, good selection of panchan and many of the tables are semi-private, which is a nice touch. AND...I believe it's open 24 hours! San Soo Gap San is a little closer to my house so it's now going to be my regular place Korean bbq. Although I'm sure I'll still get to Hai Woon Dae occasionally. San Soo Gap San 5247 N. Western Ave. 773-334-1589

We vacationed in Bologna in 2000 for a week & had a great time! A wonderful city! A great place to eat! I don't remember the streets, but there's a gelateria that's next to the Palace Hotel. Go there often! I'll have to dig up the name of this restaurant...but it's a very casual place-one seating, no menus, everything served family style in great big bowls & platters that get passed from table to table. The price is fixed & the food keeps coming & coming. I'll get the name of the place & post later. Also, you can take day trips to Modena & Parma by train very easily. Both places are wonderful food destinations for obvious reasons (balsamico & parm-reg) but have great places to have lunch. There's a great market in Modena.

Agreed about the custard. I don't remember the burgers, to tell the truth; I've been out of college (Marquette U) for seventeen years, and usually go to Sanford if I'm going to drive all the way to Milwaukee. Another Kopp's diehard here. We usually drive up from Chicago a couple times each summer. We usually have some "reason" to be going to Milwaukee, but the first and last stop is ALWAYS Kopp's. Here's their website, where you can check out their daily special flavors: http://www.kopps.com/ Yes! Kopp's is the real deal!