ronnie_suburban

Just received this news about Chicago's Green City Market today...(thanks g-man for the heads up) I sure hope the Lion House is less 'aromatic' than the Monkey House or this is going to be a less-than-optimal venue for food shopping. =R=

*smacks head* of course. =R=

I highly recommend this method--or one closely approximating it. For overall ease of operation, I had my butcher do this for me and the resulting roast, which I cooked on my Weber grill, was just about the best roast I've ever eaten (don't we always say that? ) Of course, in order to get the whole roast into the Weber, I had to split it into 2 pieces. I can't remember for sure, but I think I cooked them for about 4 hours, and did my best to keep the temp in the Weber around 250 F. At the end, I added some wood to the fire, opened all the dampers on the Weber and did my best to 'finish' the roast sections. FWIW, the bones were also fantastic and I hoarded them for myself (yet another, big advantage of having the butcher 'roll' the roast for me). Somehow woodburner, I doubt you need my input on the cooking method. Here are a few (hack) pics... =R=

Well said. I also wish we could track how many restaurants, which would have otherwise disappeared, have been helped by conversations here on eG. While I admit there's no way to realistically track that information, I'm comfortable that the number would be greater than the number of restaurants this particular discussion will cause to close. =R=

Pozole, I hope =R=

Williams College, Williamstown, Massachusetts =R=

While I think your concerns are heartfelt, I respectfully disagree with you about the negative impact you believe this thread will have. I think a poor review in any standard publication will carry a lot more weight than the obvious ranting of a few rabid restaurant fans--especially given the context of this single thread in a venue where hundreds (if not thousands) of other threads sing restaurant's praises. Yes, careers and livelihoods are on the line but comments here don't influence their outcome anymore than someone posting that they had a terrible experience at a restaurant. Should we refrain from making those types of posts as well? While I see the line you are trying to draw, I have a hard time believing this type of conversation has any causal effect whatsoever. =R=

chefg, I can feel your excitement over this. Without getting into specific costs, what percentage of the build-out budget will be spent on the kitchen? I'm also curious about the specific benefits of the Molteni unit, relative to similar products made by other manufacturers. What differentiates it? =R=

It's very nice to have you with us, Mr. Ruby. Dish is the source for Chicago restaurant "dish" and I look forward to reading it every week. You do a great job. =R=

Last I heard it was alive and doing well. =R=

My MIL? I will recuse myself here, since I know the answer. =R=

Seems like maybe some brining or pickling was going on... =R=

Beverage: Gerolsteiner bubble "tea" with gummy bears, grapefruit juice and POM? =R=

I guess someone's actually watching this thread... Chicago Magazine's Dish (scroll down to the bottom of this week's installment) Edit: too bad no one guessed Fuse =R=

Thanks, kuan for the tips and welcome to eGullet (and the Heartland forum) =R=

Not sure if this is the best place to post this, but since this is where the Grantophiles are gathering... From today's Mercury News, an interesting story about how scent affects the dining experience. Of course, chefg's considered the authority on this subject... Cooking scents - Adding Aromas Elevates Dining to an Art Form =R=

Wow! Hoosiers and Boilermakers all 'making nice' on the same thread. It brings a tear to my eye =R=

September 22, 2004... From today's Chicago Tribune - Good Eating section: Swirl, sip and savor...Bill Daley checks in from Chicago's Wine Discount Center, where weekly tastings have begun to build a loyal--and educated--following. Let the tastings begin...Bill Daley follows up on his story noted above with a glorious listing of regularly-scheduled wine tastings around town. Getting the most out of wine sampling...in part 3 of his 'wine tastings' triptych, Bill Daley shares the benefit of his vast experience with some tips designed to help us get the most out of a wine tasting. Sharing a sweet secret from the vegetable garden...Andrea Vayda explores the dual, sweet/savory role that vegetables play in today's cuisine. Many local chefs comment, including Grant Achatz (Alinea), Carrie Nahabedian (NaHa), and Gale Gand (Tru). Keeping kosher: A guide...Robin Mather Jenkins reviews How to Keep Kosher: A Comprehensive Guide to Understanding Jewish Dietary Laws by Lise Stern. Taking the quick route to vegetarian cooking...Carol Mighton Haddix reviews Fresh Food Fast by Peter Berley and Melissa Clark. A hunger for food television...Corie Brown reports on the mushrooming popularity of food television and specifically Food Network. Sugary style obscures the value of this 'Dish'...Robin Mather Jenkins reviews The Dish on Eating Healthy and Being Fabulous! by Carolyn O'Neil and Densie Webb. Cityfood Cafe & Carryout...Judy Hevrdejs files a Cheap Eats review of this Loop eatery. ===== From today's Chicago Sun Times - Food section: What's a student's best choice?...Sandy Thorn Clark analyzes the differences between brown bagging and buying student lunches. Breaking the fast with sushi...Beverly Levitt explores some less traditional approaches to breaking the Yom Kippur fast. Go south in River North...Denise I. O'Neal reports on culinary happenings at the Westin-River North and Winnetka's Corner Cooks. Tastings around town...notes on upcoming events at Schaeffer's (Skokie), Salud Tequila Lounge and Mas, plus a few others. ===== From today's Daily Herald - Food section: Cooking classes...a comprehensive listing of upcoming cooking classes, tastings and culinary events around town, broken out by day. ===== And last but certainly not least, in this week's installment of Chicago Magazine's Dish...the other shoe falls as Penny Pollack and Jeff Ruby follow up on story they broke a few weeks back, when Eric Aubriot left Fuse. Tonight, they report on the restaurant's sudden closing. ===== =R= <><><><><> Media Digest Notes... Updates from some Chicago media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host who will be happy to do it for you.

I'm not a big pancake maker (although, this thread has put me in the mood for them ) but I've heard that it's best to let the batter sit for at least 30 minutes so that the leavening agent has a chance to do its thing. Can any of you pancake experts confirm or refute this? =R=

The carrot was excellent. I'd seen, in a previous post here, that Jason and Rachel had done this some time back and it looked great. I actually used carrot in this dish last Thanksgiving, but at that time, I sliced them all by hand--which was quite time-consuming. This time out, they were nicely sweet and most of the chips were fairly crispy without being dried out or burnt. The V-slicer turns out only 2 possible thickenesses. Experimenting, I went with the thicker of the 2 and the carrot seemed to cook at almost the same rate as the cauliflower. =R=

I'm so happy to see this thread back at the top Since the cauliflower from my local farmer's market is so outstanding, I've been making this throughout the relatively cool summer we've had. My last batch also included some 'poker chips' of carrot (also from the local fm), which I turned out on my V-slicer I've also experimented with the cooking method and find that in my oven, if I do the last 10 minutes at 410 F on convection, the result is wonderfully crispy. I've also done this now with canned garbanzo beans, but they don't need to be added until there's only about 30 minutes of cooking left. Yum! =R=

Sounds like Wrigley Field to me. =R=

It's been several years but I wanted to add that we always enjoyed our trips to ArtMart in Lincoln Square (Urbana, IL). From their web site, I'd say they're still very much up and running but again, it's been about 5 years since I was there. We used to love their filled croissants (sweet and savory) and a lot of their salads as well. A very fun store. =R=

Here is a link to The Daily Illini's Dining Guide... Daily Illini Dining Guide FWIW, good things have been said about Bacaro's but I've never been there myself. Here is a link to a previous discussion we had here which was inspired by a story in The Daily Illini about Bacaro's. Unfortunately, I couldn't find the story by searching their archives... Notable small town restaurants in the Heartland =R=

Not sure how much bearing your first reason may actually have but the second one seems reasonable. =R=