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Hopleaf

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Everything posted by Hopleaf

  1. Finally planted a bed this weekend. Put some butter crunch lettuce in, jalapenos (though I wanted to put serrano in, oh well!), red hot chili peppers, two tomato plants, sage, cilantro and chive. I also put marigolds along the bed border...I heard these are an effective animal deterrant (I gather that I'll be battling a rabbit and several gourmet squirrels...there may be chicken wire in my future). Also got a wisteria plant and some strawberries (beanpod put those in a planter, will they do well there?). Again with the dirty fingernails in the office on a Monday. Heh, heh, heh!!! Speaking of serrano, does anyone know if it's ok to start those at this point from seed with the hopes of getting a decent harvest? it says 70 days on the packet and that would have me transplanting by late July. (I'm in NW suburban Chicago).
  2. we were told to use Gojo (mechanics soap) on our chef whites in culinary school. It worked like a charm on any stain, but if you got it on any color, like the blue embroidery, it would bleach it out. So, for anything that's all white, try that. It worked on red wine, tomato, a smear of parsley juice from chopping, everything. The other thing that's guaranteed is just to not get any stains on your clothes at all.
  3. the very one, Jaymes. It's really quite good. But perhaps I should qualify this by saying I've been known to dip tortilla chips in the adobe sauce that comes with canned chipotle peppers. I like a salsa with some bite, mild but not vinegary acidity and a measure of smokiness. Herdez Salsa Ranchero fits the bill. Try it. It can be a bit hot, but once you get beyond that, the citrusy undertones of the peppers used (think they're seranno) really comes out. And actually, not to come off like I'm just disagreeing with you, but their Salsa Casero, I dont' find it very appealing. I'd rather make my own with fresh tomatoes (of course, nothing beats fresh). As for the Verde, well, I should say that you turned me on to those. After reading your posts on Chilaquiles, I gave it a whirl and really liked it. Previously, I didn't know what exactly to do with the Verde cuz I didn't like just dipping it. Now I'll crush a bunch of tortillas (btw, I prefer Chi-Chi's Authentic) into a bowl, pour some Verde over, crus some more tortillas and finish with some Colby Jack. Nuke that for about 45 seconds, and voila! I leave out the sour cream cuz it's too fattening, but it still comes out tasting great.
  4. Hopleaf

    Huitlacoche

    crazy is as crazy does. Thanks trillium. I'm gonna look for Henry.
  5. OMG!!! I absolutely love this salsa for dipping. it's by far my favorite. I buy up a whole shelf-full if I can when I find it. It's smoky, just spicy enough. And it's great on quesadillas.
  6. Hopleaf

    Huitlacoche

    Epazote is a common herb used in Mexican cooking. This all sounds very exciting, let us know about your meal. Isn't Epazote ground up dried shrimp?
  7. Days Inn (surprisingly) for sure. Isn't it dizzying though? I'm getting unglued just thinking about trying to eat with everything going around and around and around...
  8. Hopleaf

    Huitlacoche

    So does huitlacoche have to be cooked to be eaten?
  9. It can't live up to the Red Hen (not much can), but the "Artisan Breads" at Dominick's are really surprisingly good. I particularly like the Asiago Bread they sell. But get there early on a Saturday cuz these loaves sell like...er...hot cakes.
  10. Thank you, victoria. I was reasonably confident that I didn't spell Ranalli's correctly. Too lazy to look it up first. And after a few beers, we're all not choosy. That's why places like Taco Burrito King (no outdoor dining, unless you count sitting on the curb) stay in business (come on all, admit it, we've all been there...drunk, hungary and not choosy..."um, I'll have the beef burrito that's the size my head will be tomorrow morning...")
  11. How about Rinaldi's on Lincoln Ave. just south of Armitage. I used to think their beer list was great, now it's just for tourists. The food's not bad, but the best part is sitting outside, it's a perfect location. John Barleycorn's (also on Lincoln, nearer to DePaul) has some outdoor seating. And there's nothing like a pint and chips slathered in vinegar.
  12. Larousse says it's "Eggs cooked in individual dishes in a bain-marie, in the oven." I'm thinking those individual dishes are ramakins.
  13. Just so we're all clear, Dennis Miller is no longer (if he ever really was) a sportscaster. Last I heard, he was involved in the tenuous decision making on Alton Brown's grilling advice. Ergo prop, hoctor schlock.
  14. Hopleaf

    Hopleaf, the Bar...

    Ok, first of all, I can't believe I didn't see this thread earlier; secondly, thanks to victoria56 for reviving it and third, I am a boy (at heart) and did in fact select my moniker, in part, in a reverential nod to my favorite bar in the entire world, Hopleaf. In fact my avatar was lifted from them. If you haven't been to this wonderful place, go. If you live in Chicago, make regular visits, it will do wonders for your kharma. If you are visiting Chicago, put this place on your agenda as a must, right up their with Wrigley Field, Buckingham Fountain and the Museum of Contemporary Art.
  15. I r'zent dat acuzashyun. Yer genralizin' again. We don' talk like dat, we juss type like dat. So, go o'er by d'ere and get yerself some good 'za.
  16. How I wish that were true. It is true when it comes to pizza thickness - right?? yeah, you're right. You win. (see, people, I mean, do you see!?!?)
  17. And how is 'za different from real pizza? you hold the piz and add an apostrophe.
  18. I have a really good bottle of some tequila that someone gave me. The label fell off. I'll find it and let you know what it is. It's the best tequila I've ever had.
  19. yeah, he's like Mikey (from the Life cereal commercials). Stan'll eat anything.
  20. Chef, flip to the weatherchannel, put the remote down, take a deep breath, a long pull on your beer and chill. I mean, if he really bugs you that much, don't just sit there and watch him while the stupid shit he does gets under your skin. Get off the ledge, man!
  21. so what're some recommended places to go, beanpod?
  22. I don't know a single native Chicagoan (suburbs included on this one) that likes deep dish pizza. Anyone I've ever ordered 'za with, eaten 'za with or prepared 'za with has always preferred thin crust...the thinner and crunchier the crust the better. Where did this deep dish phenomenon start? the dreaded Gino's East? At any rate, it gives pizza eaters in other cities the wrong impression. "Chicago-style" becomes "quasi-Chicago-style." People in, say, Denver are wading through pound after pound of stringy melted mozzarella and bitter, unseasoned marinara with glints of joy in their eyes and visions of Hizzonah da Mayuh diggin' into the same mess.
  23. Everybody, just step off! (that's right, I said "step off")
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