NancyH

Sunday's breakfast: Singapore Noodles! Proteins were leftover sauteed Kielbasa and Bay Scallops. More photos etc. on my blog.

About once a year, I am seduced by the TV ads and drive through the Taco Bell. I bring whatever it is back to my office and take a sniff - then one bite - then, I throw it out and wonder "what was I thinking"???

All of my cookbooks say to freeze tofu for no less than 72 hours to get the full textural effect. Jo-Mel - that microwave trick is a new one for me - I'll have to try it!

ratgirl - I'm an expatriated New Yorker, living in Cleveland. Cleveland's Mister Brisket makes the best pastrami that I have ever tasted! And - they ship. Call them at 1-877-BRISKET (247-7538), or browse their website. Mister Brisket Pastrami Sandwich Mr. Brisket BBQ Brisket Sandwich - also delicious

Smoked Whitefish Salad from Bagel Boss (NY area): Whitefish Salad Perched Upon Fresh Bialy It was de-lic-ious!! No sour cream - just a little good quality mayo - and celery if you like it (I don't).

Looks like we may be back in the neighborhood again this winter - any new and exciting suggestions? Also - my mom was wondering - do any restaurants in this vicinity serve fresh Pompano when it is in season (February)?

Kim - as you can see in the photo - Hickory Syrup is thinner than most Maple Syrup - it has a light, slightly smoky, sweet taste. It is definitely a little different than Maple Syrup; I'm guessing it would be a great sugar replacement in recipes because it is so light.

I was last there about three weeks ago, but they weren't really into the fall menu yet. If you go on Tuesday, and the weather isn't a total storm, expect a Pig Roast. I haven't had a bad one yet! Make sure to try a pizza (the pulled pork and cheddar and the duck prosciutto and egg are both awesome, and I'm usually a purist about my pizza, preferring plain cheese to fancy toppings). They are all wonderful. Otherwise - I'd say its hard to go wrong - the pastas are excellent, as are the meats (even the roast chicken is delicious, though I'd go for something more interesting, myself). We've talked about the great apps above on this thread - I'm partial to the stuffed dates and the chicken wings, though the beet salad is also fantastic. Make sure that you try the cheesy polenta (which comes under the chicken liver appetizer or as a side dish on its own). I would probably skip the fish special and stick with meats, pasta, pizza, charcuterie and appetizers. I've heard (and read above) that the linguine with clam sauce (which they didn't have last time, but which may be on the fall menu) is excellent also. Please report back!

Sunday morning - Bob and I shared the best pancakes we've ever tasted! Great breakfasts come from great ingredients, I guess. That, and a little help from Alton Brown (and his book, "I'm Just Here For More Food"). The great ingredients included whole wheat flour, eggs from the local farm of Aaron Miller, butter and milk from Hartzler Family Dairy (photo below) and freshly made Hickory Syrup from Kathy Breychak's Blue Egg Farm, photo below). Last week, we had splurged on a half gallon of Hartzler's whole milk (we figured, if you're going for milk that isn't homogenized, it might as well be whole milk): Since we had no buttermilk, I added a little sour cream I had on hand to the milk measurement. The measurements in this book, BTW, are in multiple measures, including weight, which is of course the best way to measure. After putting together the rest of the batter, I heated a non-stick griddle to 350 degrees and decanted the batter: Oh, the bouquet as the batter cooked! Time to flip! (Ok - I was little klutzy with the first batch): Finally - time to serve! We accompanied the pancakes with more of Hartzler's creamy, organic-style (but not certified) butter: And the Breychak Hickory Syrup: YUM!

I just want to post an update for those of you who were so kind as to be concerned about my Sunday morning mishap at the Maxwell Street Market. I had arthroscopic surgery on my shoulder Sept. 12, and I am recovering nicely and in Physical Therapy. I understand that my accident so shook up the City of Chicago that they moved the Maxwell Street Market to a new location! Seriously - thank you to everyone who PM'd or otherwise sent me good wishes; they all helped to make the process so much easier! I was finally able to cook for the first time last weekend - I made a Green Tomato Cake that came out simply wonderful! I am looking forward to our next Heartland Gathering in August 2009!

Did your dish look anything like this: ? We enjoyed this Crispy Shrimp in Mayonnaise Sauce at Lao Sze Chuan in Chicago during the 2008 EGullet Heartland Gathering, and even though it seemed kinda Western - it tasted fantastic!

I want to thank everyone who took the time and effort to help me with this question. The winner was Calipoutine's Bean Salad - it was a delicious hit! Unfortunately, between the tumult, and my still-slinged right arm, I didn't get a close up of the final product, but I posted the photos I did take on my blog: here. One person, who just underwent major cancer surgery and was also diagnosed with diabetes and heart issues (and so, was on a very restricted diet) loved the salad, and took the leftovers home! The salad was so good - I'm thinking of making it for "Winter Wonderland" (where we are guest-cheffing Friday dinner) in December. Thank you Randi!

Tell him to avoid Zocala, which is across the street from Lola. Despite the efforts of Aaron Sanchez - I hear nothing good about the place. I third Lola - if he can't get a table, he can have a fabulous experience eating at the bar. Crop Bistro is also a great choice, though will probably cost about the same as Lola. A lot of people like Marlin Kaplan's One Walnut on 9th Street (though I am not a Marlin fan).

I have been to Symon's two Cleveland restaurants many times. He has an awesome staff in each place, which executes his vision even when he is not there. Chef Matt Harlan at Lolita, and Chef Derek Clayton, at Lola, are fantastic chefs in their own right. And Michael is at the restaurants, most of the time. In fact, on many nights, he'll be in both places for part of the night. And, when he is there, he is more often than not cooking (or if at Lola, working the pass), rather than schmoozing. We enjoyed our Heartland Gathering Friday dinner at Lola last year, and even though Michael was off shooting Next Iron Chef, we had an awesome meal. So -no worries. And I don't think Michael has sold out -he does have a perfect persona for television.

Steve- can you tell us more about your upcoming book?

Here in Ontario, we have a toasted Western. Its a Western omelet between toast. ← When I was kid, my mother would make me a "fried egg sandwich" for breakfast - essentially a plain omelette topped withketchup, between two slices of very fresh bread. I did not learn that a "fried egg" is actually an egg with an unscambled yolk until I was an adult!

Found it! It looks perfect! Can you give me approximate proportions of ingredients? Equal parts of all the beans? How much water, sugar, vinegar? Regular white vinegar? Thanks for the help! BTW - that's an awesome thread.

Since I am limited to stove cooking and crockpot serving, I'd like to do a cold salad. I just can't think of anything appetizing. I like the potato and string bean suggestion, though. It could certainly be finished and served in a crock pot.

This past weekend, I was gifted with a #6 can of green beans for use at my next catering event, which will happen at the end of September. The name of the event is "The Play's The Thing" and my hospitality theme is "Fun Playing With Food." I never use canned vegetables, and don't really like canned green beans at all - but I can't look a gift horse in the mouth. So - any great ideas for a three bean salad or other dish that even I will like, that I can serve to a crowd? Oh - and yes, you read that correctly. Despite September 12 shoulder surgery, I will be directing, if not actually cooking, for the event at the end of September.

Yes, it has taken over a year for me to "finish" this thread. Tom never posted his Vicinato pictures (which he wasn't happy with) and I don't eat Cleveland style pizza that often. However, last week, I joined my law partners Anna and Jamie, their 2 young children, and Jamie's dad (and part-time tax lawyer in our office) Bernie for pizza at Tasty Pizza, which is across the street from Vicinato and which makes a very decent Cleveland style pizza (though it does cook in an "easy bake" conveyor belt oven). Jamie ordered a couple of pizzas before we got there, and they were served shortly after we arrived. Jamie had forgotten that a "large" at Tasty's is really a Medium (the owner stopped by our table, and explained that the sizing was a "family thing" that had been passed down to him and he could not change it), so we ordered a half Pepperoni, half Meatball when we sat down, thinking we didn't have enough. We didn't really need it, but at least it gave me a photo opportunity I didn't initially have a prayer for with two under-10-year-olds (and several very hungry adults) in the party: Note that the pepperoni is under the cheese. I appreciate that Tasty's will put meatball on the pizza, even though it isn't on their menu. I still prefer NY style pizza to Cleveland style, and I understand there are a couple of West Side places I need to inspect! In the meantime, I will settle for Marotta's, Vincenza's and the fabulous pizzas, not NY style, but nevertheless succulent, at Lolita and Bar Cento.

There wasn't an announcement - I asked Gary when the soup was coming (he was at my table) and he said there wasn't any soup. That's when I remembered that these kind of dumplings are often served with bowl and spoon because they are slippery critters, and are best enjoyed with a big dollop of the sauce to continue refreshing them. I got the impression that the restaurant (upstairs and down) was understaffed that night, and just trying to get through. These things happen- overall, I was pleased with the food, though I'd have liked to try a soup (which is traditional in a Chinese meal), and perhaps one or two dishes that emphasized the numbing Szhechuan Peppercorn over the chili pepper. It is a huge menu; even choosing the large number of dishes we enjoyed had to be hard.

Once Gary said we weren't having soup, it became obvious (to me) that the bowls and spoons were for the Szechuan dumplings.

We'll be staying with a group at the Radisson Hotel in Greentree shortly. I remember a Cambodian restaurant nearby there a couple of years ago - don't know if it is still there. I'd love it if yinz could give me some recommendations for great eats in or very close to Greentree. Thanks!

I vote for the Oxo. We have them in two sizes and use them constantly (the little one comes in handy for so many things!).

I agree with Tino. If you were just feeding yourself, that's one thing. But the 4 hour "danger zone" rule is basic food service safety protocol for anyone who is cooking for someone else, and for good reason. If someone who has taken Servesafe or has similar training cares to disagree, I'll stand corrected. But I wouldn't take a chance making people sick. It's not worth it. When in doubt, throw it out.