Daniel

What was the outcome?

I have a 2.75 lb rib chop about to be cooked in 2 hours.. Would putting it in a brine now do anything positive..

Oh wow.. Thats sounds like a perfect evening...

Well said...

Right right.. Actually, I was confused because something like 30 states (actually google says 33) had already passed laws banning alcohol before the Volstead Act was passed.. Either way, it was not something that you can put on a party then or even try to decipher what side those players would be on now..

Whenever one is driven by one's ideology this is the result. Muddled thinking and strained analogies. In the end one actually nullifies any substantive points they are attempting to make. First--I suggest revisiting the history of prohibition--the subject is much more complex as to lead one to the simplistic conclusions reached here. Your comparisons regarding the moral and economic climates are pretty strained. Second--Attempting to assign some sort of political responsibility for the current fois gras ban is likewise--not well served by the facts either. Let me help you along: The Chicago City Council is dominated by Democrats who voted overwhelmingly for the legislative ban. The mayor is a Democrat. Fois gras was banned in California The bill was signed by a Republican Governor The bill was introduced by a Democrat state legislator and voted on by both democrats and Republicans. There is a movement in Washington State to ban fois gras led by Democrat politicians. I suggest that the current Zogby poll that indicates that 80% of Americans (and 79% of your fellow Illini---I am sure some of them are liberals) Favor a ban on fois gras--has a little something to do with these legislative efforts. I would also suggest that PETA and other animal rights groups (hardly bastions of conservative thinking) have mounted a highly motivated and well funded efforts. The story behind the polls. Given that most people have not eaten fois gras and given our love of cute farm animals ("mother" was a goose after all) fois gras is an easy target. (let's not forget ducks either). I am also gonna suggest something a lot of folks may have a hard time with. We all sat around when the government went after tobacco. (you mentioned this in your post). This prohibition stuff is a slippery slope. Now its fois gras. Alcohol and Fatty foods are targets. Let's face it--we are lazy--better the government steps in and solves all our problems. Fat kids? No willpower?--hey big brother will just take the offending foods away. This isn't about one political party or another it isn't about conservative or liberal it is about people and public opinion. When we bring in ideology-- good cohesive arguments fizzle out--what we need here is clear thinking and realistic assessments--there is a compelling argument for fois gras. It needs to be made. ← I would also like to add that a Constitutional Ammendment can not be passed by a party.. It takes 2/3 majority.. It looks like everyone agreed at the time..

Everyone knows how well that worked in Chicago..

I was only there for lunch and the cheapest tasting menu was 90 euros..

My friend and I had dinner here tonight.. We were given a carrot amuse.. Was very creamy.. Almost like it was carrot scented cream soup.. Either way, it was free and a nice touch.. I had a salad.. Trumpet, hen of the woods,shitake mushrooms,asparagus, poached egg, pancetta, a slice of parm.. The salad was really great.. A ton of mushrooms, it was hearty, and to scrape the plate with the crusty bread they give you.. Good stuff... The bread was very good.. It was a crusty sourdough from Sullivan St. Bakery.. I had another appetizer for my main.. I had the pork belly with lentils.. Great dish.. The pork belly was cooked perfectly.. The lentils were done well.. A salad with sherry vinegar on top of roasted onions on puff pastry.. This dish was really enjoyable.. Again, loved to scrape the plate with the bread.. For dessert we ordered one of the better Baked Alaskas I've had... I feel like it was the Pastry Chef's version of a smores.. It tasted like a perfectly toasted marshmallow mixed with chocolate ice cream and a cookie.. The stiff meringue used, was super sweet and really toasted well under the broiler.. It gave it that toasted marshmallow taste.. We also had a few cups of a pretty good French press coffee and some cognac.. Its not a destination but, if you are in the area its a really solid experience.. Waitstaff was really cool..

We are. =R= ← Who knows.. I think you need to go to the country clubs to see what is on the minds of the idle rich.. What little pet project they will be cooking up.. Or maybe we should find Charlie Trotter a hobby so he can stop saving the world.. Bravo asshole, you made a difference in Chicago.. Dont trip over that homeless guy on your way to the stage to accept your award..

This woman should be beaten with a stick in the center of Chicago.. Its complete clueless assholes like this that get laws like this passed.. Who would take the time to even care about foie gras.. She then has the lack of understanding to compare a duck to some scumbag terrorist.. How dare she insult a duck like that.. People in Chicago should be embarassed as well as scared to see what is next on these morons agenda..

I have this recipe for Lamb Quarters Quiche... You dont have to follow it exactly, maybe add some bacon or ham or ham and bacon. 1/2 tsp salt 4 cups young lamb's quarter leaves, cut up 3 eggs 1-3/4 cups milk 1/4 cup chopped onion 2 cups grated narural Swiss cheese (8 oz) 2 Tbsp butter 1 Tbsp flour

Good idea, everything is out on Friday.. What about condiments.. I have a fear of just a gross door filled with peoples stuff..

Today the large fridge I purchased for my office arrived.. We have only had a mini fridge were people could store there lunches.. So as I saw the deliveryman wheel it in, all the reasons I didnt originally want to get one came back to me. There will be about 10 people using this thing.. My major concerns are rotting food, messes,not respecting space and just people being gross.. What ground rules do people have in there office.. Do they have printed instruction on the door? Today is the first day, so I would like to start civilized.. Thank you..

Glad you liked it.. I went there last night and had another great experience.. We went with another person.. We had some of our favorites.. I really liked the chicken wing last night.. Also we ordered the pork dumplings for the first time.. They were off the hook! Pan fried, really crispy and served with a couple of great sauces.. We arrived after a 7 o'clock play, maybe 1030?There was no wait and we got a private room.. We drank 2 20 dollar carafes of sake and about 4 beers in total.. Dinner for the three of us was 123 bucks..

White Rose System 201 1st Ave, Roselle - (908) 241-9639 Just incase I didnt think I had the greatest Mother in the world.. Today she confirmed it.. Only a Mother would be so willing to spend time with her child, that she would follow him to all of these places.. And as the woman with the goatee sat next to us, she didnt even flinch... Not only was today my day to complete the White Rose System Circle, but my Mother's as well.. We each ordered a Cali Cheese and split a fry.. Like the Highland Park Cousin, it was a loose meat patty with onions on a bun... For me it was missing a lot of the onion-ey and meatiness of the Highland Park Branch.. However, the bun, was head and shoulders over the doughy roll they serve you at Highland Park these days.. Great Bun: The fries were ok at best... I would compare them to White Mana's.. Crinkle cut disgrace.. If you are making burgers and fries.. You have very little to worry about.. For g-d sake, make your own fries.. They serve breakfast and I am certain they make there own homefries.. Just make the french fries too... The difference is night and day.. The place is definately a good place to go to.. And like H-Park, I am sure everything on the menu is good..From BLT to Breakfast.. I just think H-Park has them beat on the burger..White Rose Highland Park is still top on my list..

Might as well add these photos here too.. Set thermometer for 125... Finished product.. The stove top doesnt allow the smoke to really penetrate and give the smoke ring.. However the meat was smokey.. The smoke went well with the sweet and the spice of the jerk.. Very good.. Int temp 138ish : It was very tastey, had a smokey flavor on the outside.. But no smoke ring..

I really dont know if the wood chips will really change the taste too drastically in the indoor smoker.. I just know that alder is the strongest.. Mesquite is next to me... Like an apple or cherry is a little less over powering.. But for something that smokes so quickly in an indoor, i would go mesquite or alder.. I currently bought a Mesquite and am happy with it..

As long as its charcoal or wood and not gas, anything works..

That chicken marbella is one of those recipes.. My girl cooked it for about 80 people not too long ago.. I just finished off that last of it.. Thats such a comforting recipe..

I dont think db Bistro would count as downtown.. But I can tell you my last two times there for lunch, the service really stood out.. We went with a five year old and it was a great experience.. They gave her paper and pens to draw with and the staff was really so sweet..

Who was it.. Everyone has no problem saying bad things about places.. When a place is as cool as this one, it should be said.. Not that everyone should expect free dessert and water.. However, it certainly reflects there attitude and level of service..

I posted this in the dinner thread.. But as I sit here eating these guys for lunch.. I need to share again.. Brined the ribs for 12 hours in salt and water.. Rubbed: While they were cooking a turned a couple of times and also opened it up to spray with applce cider vinegar.. I call this the Daniel Salad. Bite: Juicy, smokey, spicey.. Very good, obviously in a backyard it would have been a thing of beauty.. But pretty close.. Country Style Ribs are very under rated.. Indoor smoking is a lot better then just putting in the oven.. Even this morning as I undid the tin foil the smoke was highly present.. I have had this pork loin marinating in jerk since Saturday.. I will be tossing it in the smoker..

Thanks for review Adam.. Why is the chicken sweeter then you have had. Was the sweetness from the brining or the dip or just the bird?