nr706

I believe RT's comment was "Animals are raised for slaughter." CT misquoted him by adding the woord "All." Another subtle but significant point that I think buttresses RT's more reasonable position.

The obvious choices for Mexican, not too far to walk (or a short cab ride) would be Frontera Grill or its more formal next-of-kin, Topolabampo (both 445 N Clark St.). Chilpancingo (358 W. Ontario) and Salpicon (1252 N. Wells) are also excellent, upscale Mexicans, probably more a short cab ride rather than a walk from S. Wabash. Other ideas off the top of my head are Russian Tea Time (77 E. Adams - almost directly across the street from the Art Institute), and The Berghoff (17 W. Adams - more for great old atmosphere than for the food). I'm sure others will have more ideas.

The guy who ran N&N (Larry Tucker) is now at LT's Grill, 1800 W. Grand. I tried Smoke Country House, in the old N&N space - it wasn't bad, but not as good as in Larry Tucker's day. FWIW, I'm a big fan of the BBQ from the original Hecky's.

For over 30 years, La Creperie on Clark St. just north of Diversey is a classic.

Has anyone yet mentioned the Ice Cream Cone? Ice cream's origins are murky, but I believe the concept of serving it in a cone was introduced at the St. Louis World's Fair.

Hops are a vine. Quoting from Randy Mosher's fascinating book "Radical Brewing" ... "Hops are the green, fluffy cone-shaped catkins (technically strobiles) of the climbing vine Humulus lupulus, the only sibling of marijuana in the Cannabaceae family."

The jarred ones I get are also thinner than most leeks I see in markets here - cut into about 1" lengths, sliced as cylinders, and white parts only. I imagine they're probably blanched before pickling. I don't have a specific recipe - I'd just try something, and if it doesn't work, try something different next time.

I buy jarred pickled leeks on Argyle Street - they're labeled Cu Kieu Chua Ngot (forgive me for omitting the accents and other assorted marks). The ingredient lists Leeks, sugar, salt, citric acid, water, and some assorted preservatives that you wouldn't need doing it at home (although I can also see a hot red pepper in there that isn't declared on the ingredient statement). I imagine it wouldn't be different from pickling any other veggies - cut 'em up, rinse 'em, soak 'em in the pickling liquid (using sea salt and maybe a touch of alum for a firmer texture), maybe can 'em if you want to keep them a long time.

Jensen, you're an inspiration - I may try the same for Easter dinner. My only thought is a little sprinkling of chives or parsley for color ...

I'm curious - does anyone know why oats/oatmeal is typically associated with breakfast, while other, similarly textured things (i.e. mashed potatoes, risotto) are usually associated with dinner? I don't think I've ever seen oats as a side dish/starch on a restaurant menu.

Toasted Steel-Cut oats are especially yummy in making an Oatmeal Stout.

Not exactly a steak place, but for good, interesting food you can't get elsewhere, try Three Brothers

I'm assuming you're referring to something other than the generally excellent (for its style) Rhinelander (note the different spelling) from Huber. Rhinelander Premium

I've had to wait up to an hour for a seat (i.e. I had a reservation for 7:30, arrived at 7:30, and was told to wait in the bar - not seated 'til 8:30). I don't understand why restaurants do that - can anyone enlighten me? Just to make more money at the bar?

Probably around 100 cookbooks here - especially a fan of Charlie Trotter's coffee table books. I've actually made some of his recipes from them, and it can be quite a satisfying thing to do if you've got three or four days with nothing else scheduled. My most recent purchase - arguably a cookbook, arguably not, is Radical Brewing by Randy Mosher. I can’t imagine a more authoritative source on Swankey. Full disclosure: I worked briefly with Mr. Mosher in the 80’s, but no connection now, and haven’t even seen him in 5 – 6 years, even though he lives only about two miles away (unless he’s moved in the last few years.).

Here in Chicago - two streets/areas come to mind - Devon around Western for amazing Indian (food, groceries, retail etc.) and Argyle St. for SE Asian (some people call it a 2nd Chinatown, but it's not really Chinese - more Vietnamese/Laotian/Cambodian - the Chinese stuff is mostly around 22nd St & Wentworth). All are great walking destinations.

I agree that the main difference between lagers and malt liquors is the alcohol content. The whole top-bottom fermented thing really doesn't apply - many ale yeasts sink to the bottom, and (I'm assuming) some lager yeasts form a kreusen at the top of the fermenting vessel [and there are differences between lager and ale yeasts]. And the sweetness level really isn't relevant, either - any brew can be stopped fermenting at a given sweetness level - also the choice of yeast can influence it - some yeasts give up at lower alcohol levels, others can keep going.

I've been going there for years. But there's a section of red wine labeled "Charbono/Zinfandel" - in many years I have yet to see a bottle of Charbono there.

Upscale Russian: Russian Tea Time Upscale Polish: Lutnia

Not sure I agree with this, at least in my neck of the Midwest. Afghan has been getting hot here lately, as well as Nigerian. And the Argentinian places are true fusion cuisine, very different from the nearly passé Brazilian. But the next big trend has to be native Antarctican food. Sends chills down my spine just thinking about it.

That was kind of the point of my original question - a lot of their beers I've had have a bit skunky. And they're not cheap beers. I store my beers in the dark, but obviously I have no control over how much light the stuff is exposed to before it gets to me. And most of the places I buy it have it under fairly bright fluorescent lights. But then, on the rare occasion I get Heinekin, I avoid the green bottles and go only for cans - those bottles get skunky, too.

As a marketing consultant, I doubt that's the reason. And I believe they've been doing it for decades, if not centuries - well before anyone with any self-esteem would have labeled him/herself a "marketing consultant."

Can anyone shed light (no pun) on the reason Samuel Smith insists on putting its beer in clear glass bottles?

My favorite cheese location: http://lthforum.com/bb/viewtopic.php?p=22456#22456

Another data point - Alinea is only a couple of blocks from the North/Clybourn El stop (although it's not really an El - it's a subway at that point). Easy access from downtown via the Red Line. Probably faster than a cab, but might be a bit declasse for someone dining at Alinea.