yellow truffle

Try a negroni. I always ask for a garnish of blood orange, but I have never tried it with syrup. This sounds yummy. Gin (Bombay Sapphire), Campari and Sweet Vermouth (3, 2, 1 parts of each). Add a drop or two of the syrup and shake in cocktail shaker. Enjoy in your favorite martini glass. BTW, Where did you acquire such an item? On the web?

Okay so let me eat my words. So there was nobody around and the food was good. Maybe on the weekends, when they are packing it in, the beautiful people come out and the quality diminishes.

bachelor party, now I understand. I'm sorry. But the place fits the 'bachelor party' bill. Lots of good looking people, who are willing to pay allot for mediocre food. The real question is where are you going after Magnum's?¿? The future may not look that good for the restaurant. I thought I read on Chicago Magazine's Morsels section (1 or 2 weeks ago) that the restaurant will be closing soon.

ronnie_suburban, let me be the first to respond on a positive note. I agree with you, I too have never been. As far as noteworthy, its close to Chilpancingo so you can finish off your dinner with the Mayan coffee.

Very good points made by everybody here, but I am still confused to why there is a need for a separate dessert menu and to make another major order during your dining experience. Why not have it at the bottom, other side or next page of the menu? Is it an issue of logistics? When did this tradition of making a post entree order for dessert come about. Has this always been the case?

Some other answers can be found on: Music to cook (and eat) by..., What's your favorite music for cooking? or Music in the Kitchen

Oh that gorgonzola dolce souffle is what I'm gonna have.Pugman, I heard the Chilpancingo is gonna close soon. I go there for lunch too. Today was a Whole Foods (Whole Paycheck ) lunch.

never "too truffly" for me, lol. Thanx for the report. I'm excited. Will let you know. Have you tried raw cusine. Karyn's on Halsted specializes in dishes that does not receive any heat.

I believe it is called the Showtime tm (Compact, Standard or Pro) Rotisserie & BBQ Oven.Anything Ronco is cool. So cool that they are having an exhibit.

Corn dogs! Since there are no state/county fairs in the Chicagoland area, I go to the ballpark for corn dogs. Now, I want corn dogs.

tanabutler, that's some great info. I did not know that. I will have to ask them if they got their name from the tomato, when I go there tomorrow.

For some interesting katsu...

sk Astounded and confounded I am. Good stuff, thanx for sharing. Its almost like I was there. yt

Sun-Ki Great post. Thanx for the photos. It speaks to me. Its like an Iron Chef party with the theme ingredient being Spam. Looks like you had fun. yt

With Japanese not being my primary or secondary language, I tend to butcher words, my bad. You are correct, monjya-yaki it is. Great link, thanx for sharing.

My first ever Okonomiyaki and I'm hooked. Dinner on Saturday was done by my friend and her husband, both Japanese (aka. The Japs). It was a celebration of Spring. We had three types of Okonomiyaki: Hiroshima, Osaka and Manja (Tokyo Sytle). First up, Manja. Cabbage was arranged in a ring on a griddle with a light coat of oil. The flour mixture (with cubes of mochi) was placed in the center. Constant stirring was done until thickened. Then completely mix and spread out to form a thinner pie shape. Upon reaching desired state, we ate from the griddle with the 'spife' (what I call the flat spoon / small knife combination, like a flat spatula, but in mini form). A simple dish and a great introduction to the oknomiyaki. There was no other toppings added, those would be saved for the Hiroshima and Osaka style. Hiroshima style was next, then finished with the Osaka Syle. All were good and tasty. I enjoyed the Hiroshima style best. The addition of the yaki soba noodles was a nice touch to this style. It created a nice layered effect, where one can taste every layer in its pure unmixed ingredient combination. All in all this stuff is great.

Thanx for sharing the linkage. Who would have thought that I could get to this link from the front home page, lol. It has been a while since I perused the home page. Now I have something to do at work. Your tax dollars at work, lol.

maggiethecat Thanx for hosting the smackdown forum. Love reading them. But I need your help. Where can I the list of winners (especially round 19, since I made an entry). I am a mac-fly. Thanx in advance.

phaelon56, thanx for the tasting heads up. I still want to give it a try (just like when you tell a 12 year old, "the stove is hot, don't touch it"). ellencho, for a 12 year old, you have an amazing vocabulary. lol.

Bring back: The Supper Club

So there I was making an order for my Blenheim Ginger Ale through Beverages Direct and I ran across the Pimp Juice energy drink. I remember reading about this through the Pimp Juice Thread (I love this community). Browsing the rest of the energy drinks, I came across Jones' Whoop Ass Energy Drink. This is the first time I had seen this product. No other advertisement elsewhere though (I think), so better get these before they run out. Jones Whoop Ass

Now thats funny, the Chicago Martini. I grew up in Chicago and thought that for a long time Blue Cheese was a common/normal stuffing in olives for martinis. Alas, I was wrong. I was in the Washington Hotel (overlooking the Mall and the White House) a few years ago for drinks and to smoke some cigars. I ordered a martini. The waitress asked if want olives. I said yes, and can I have blue cheese with it. She stops what she was writing in her pad, looks up at me and asked, you want blue cheese dressing with your martini. I have been in search of blue cheese stuffed olives in martinis throughout the U.S. and I think only the midwest (read: Chicago) serves such a garnish. Yoshi's Cafe in Chicago also serves wasabi stuffed olives in their martinis. Either way you have, it tastes damn good, IMHO. I was at a garlic festival one time and they placed garlic in my martini. Let me tell you this no way to have it. So what are some of the more obscure items that you have found in your martini.

Hey Fresser, get back to work and stop eGullet'ing. lol. Go back to the 1976 thread, you have to reply to that one now. Today's flavors for Kopp's Custard is: Chocolate Raspberry Creme (Chocolate Raspberry Custard With Flakes Of Chocolate And A Ribbon Of Raspberry.) Butterfinger Candy Bar (Lots Of Butterfinger Pieces Added To Our Secret Custard Flavor. No, We Won’t Tell.)

I must say Kopps has the best custard in the Heartland (better the Ted Drews, in a different way). You should plan your visit to Kopps on what the flavor of the day will be. They will have the standard chocolate and vanilla flavors, but their special of the day is worth checking out. They also have great burgers, too, as already stated. Every time I come through Milwaukee, I must stop by a Kopps (3 locations). And you should too.

Here, here. Sometimes the corn instead of the claw.