Daniel

Pot Head?

Gorgeous Chufi..

Wow.. That looks really good Octaveman..

Dianne - are pig's tails an Ontarian thing? The only time I've had them whole like that (or even seen them on a menu) was in either Kitchener or Waterloo (can't remember which). ← Wow.. How did I miss that photo.. That looks really good.. What kind of sauce did you put on the meat?

Ilan showed all of his insecurities and fears in this episode.. You could tell he was in total panick mode when he hatched the plan to tattle on Marcel. You could totally see him folding under questioning and turning in his mother to save himself.. I really think he is such a jealous no talent loser. The finals arent going to be close. Good point..

Ooooo that guy looks good.. I think I remember wha that taste like.. Do you think they make that in soy? Heck, I would even go for a slice of rye bread right now.. Thank you for the offer for the shagbark.. I am extremely interested in it.. I will grab some of that site that was mentioned... Thank you Miss D..

Hey welcome Kate.. Thanks for the input and yes you are right.. Those two dishes do remind me of Chicago.. You also helped me remember this dish too.. What would any g-d fearing Chicagoian want along side there Vesuvio... Mostacholi of course, I think you can get that instead of fries at the Mc Donalds over there.. Thanks for your help and welcome to Egullet..

Hey thank you Christine.. This sandwich has been on the back of my mind for some time.. Before I knew what I was doing I was at the store.. I made a quick little test run.. Using 2.5 lbs of rump roast I injected with garlic juice, covered with salt and pepper and baked for an hour and a half.. For the gravy, I chopped up 7 green peppers and a few onions.. Added it to store bought beef stock and a few cloves of garlic, few bay leaves cayenne and crushed red pepper and dried oregano.. Let this cook for a few hours.. Injecting with garlic juice.. Baked to 129 sliced At the end I sliced the meat as thin as possible with a knife.. I already ordered a meat slicer.. Added it to the gravy. Since I am not eating meat right now and was just doing a test run, I had my doorman try it.. He really loved it however, he doesnt know what a Chicago Italian Beef is about.. Mine was cut way too thick and not stewed long enough but its all about the slicing.. Is rump roast what they use for italian beef in Chicago? It was really good tonight but that pepper gravy tomorrow, forget about it.. Its goign to be amazing.. I served it with bottle giardienara.. I need to really improve that.. I bought B&G which is not too good.. It will be a nice little side dish at the party.. A far cry from what I am striving for.. But the pepper gravy I am really happy with.. Exhibit A+ this picture is from the Patio I wrote up after a weekend in Chicago weekend in Chicago

Hey Margy, can you talk about the process behind the cheese..

Yes, cooking for some people we certainly did.. Shall we call them new friends?

Smoke Alarms? You still have batteries in those things after Christmas Morning? The smoke that comes out of these smokers is a lot less then you think.. I get more smoke cooking with a cast iron then I do with my indoor guy... When I started cooking with the cast iron, my smoke alarm in the hall would sometimes go off. But if college has taught me anything, its how to get smoke to go out of the window without getting into the hallway

Haha.. It is the 6th habanero that really adds all the flavor

And I bet it was! Although how did you know it was delicious, Daniel, how did you know...are you cheating on your vegan diet already? ← Hey thanks, Lorna.. What I tried to say was, one could infer that it was redunkulous.. With the short ribs, I think my description is a little confusing. What I did was smoke ribs and braise them for a day and a half ahead of the other ribs.. So the initial ribs would pretty much turn into liquid.. I then added a new set of short ribs that I would serve along with the shredded short ribs.. So there was a solid piece just falling of the bone as well as the shredded and super stewed ribs.. LMF, FL you are right.. I want to add a toro or venison tartare to the parm crisp next time..

A little guy of goat cheese mixed with heavy cream.. Thats all.. Added some chives.. The goat cheese was from Artisinal a little firm a little aged.. A fresh one would be great too..

So Miss Alicia and I cooked for some people this last weekend... They started with a quick amuse.. A goat cheese mousse on a parm crisp. They moved on to an apple Ruttabega Soup with Maple Syrup.. There was a crisp apple chip and some maple sugar foie gras.. w:Bacharacher Wolfshöhle Riesling Spätlese Weingut Ratzenberger 1999 Next was a Lobster Napolean on sweet potato crisps.. These shots were taken before homemade creme fraiche and caviar were placed on top.. Served on these cool slate plates.. Going back to the O'Connell well we went with a sesame scallop and cauliflower puree sitting on a wine/balsamic butter sauce.. w:Vouvray Aigle Blanc Poniatowski 1990 Next was crayfish ravioli with chantrelle mushrooms in a foie gras, truffle water crayfish mushroom sauce.. The dish at this point was not finished, but its the most clear shot we had.. This dish was redunkulous.. w:Bourgogne Domaine Jean-Pierre Diconne 2004 Palate Cleanser: This was a Campari, Lemon, and Rosemary Sorbet..The rosemary was chopped very fine and finished the ice well.. For the last course we served them short ribs two ways.. Smoked and cooked for around 40 hours or so and along with braised for 18 hours in a wine sauce.. Served with truffled pastina (upon request) and a pea flan topped with a carrot pea green salad. w:Indicazione Geografica Tipica Toscana Seraselva Poggio Al Sole 2003 We liked to do cheese courses however, we were asked not to do cheese.. We moved on to a hazelnut semi freddo.. Finally, a maple marscapone cheese cake.. It was served with maple whiskey topped with maple cotton candy.. Dinner was 3 hours long with 8 people.. It was a really fun night.. edit to add scallop photo

I know Als and am a big fan.. I just cant justify paying so much for something I should be making at home..

http://www.nypost.com/seven/01232007/gossi...ke_pagesix_.htm Wow.. I guess Cliff might have a crazy sister..

Oooo brain sandwiches.. I was thinking of doing pig head sandwiches at first..

I would tell you to go to Telepan.. It is a little expensive, but for what you get, I find it very reasonable..

Hmm.. Maybe little corn dog bites might be cool.. But that Chicago Italian Beef is really what I am after..

Ahhh thanks for that.. I should have known Chappie would be on top of this.. I know that the fried pork chop sandwich is real big in Montanna too..

Ok.. Having a Super Bowl Party this year and was hoping to do something City appropriate perhaps.. Obviously I was rooting for Cajun Food and Clam Bakes but, I am a big fan of Chitown too.. For Chicago I was going to go Italian Beef and Deep Dish Pizza.. I have a fairly decent Chicago Pizza recipe but am at a loss with the Italian Beef.. Maybe Keilbasa.. Chicago Hot dogs, eh sorry, I have to draw the line somewhere I was also thinking of making a Black Bear Chili... Anyone have a website to purchase Bear Meat? If someone has a great Italian Beef recipe I would appreciate it.. In terms of the Sandwich I am looking for a complete breakdown.. I need to know what type of meat, how to make the spicey giardiniera, and what bread I should buy.. I have seen some recipes online, but if there is someone with a favorite version, I would love to have it.. Which brings us to the Colts.. Does anyone know of any traditional dishes or specialties from that way? The only things I can think of is Serving Colt 45 and horse meat.. Definitely will have Colt 45 but the horsemeat may not be too popular.. Thanks for your help..

Great looking dinners everyone.. Its hard to come around these days with the strict diet I have been on.. Great looking food everyone.. We had a few groups come to the house this weekend so I will post photos when I upload them soon..

Is the food here similar to the cooking you would find at Omen?

"Please join us for our Second Pork & Beer Night This Sunday, January 21, 2007 Kentucky Style Barbecue!!! 1st Course: Pulled pork sliders with housemade pickle salad 2nd Course: Smokey BBQ pork ribs & Buttermilk battered fried chicken Brussel sprout slaw, Hush puppies, Bacon studded Winter greens & Corn bread 3rd Course: Key lime pie & Banana bread pudding $45 per Person"