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ronnie_suburban

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Posts posted by ronnie_suburban

    Whole Boneless Rib Eye

    in Cooking

    Posted

    I'm thinking of buying a whole Boneless rib eye, and tying beef rib bones around them using them as a roasting rack.

    Could use some ideas.

    woodburner

    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? :biggrin:) 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. :wink:

    Here are a few (hack) pics...

    primerib.smoked.2x.jpg

    primerib.smoked.interior.jpg

    =R=

    Which restaurant(s) will close next? Why?

    in The Heartland: Dining

    Posted

    Your point is a good one. But I don't think eGullet (nor Dish, nor Chicago magazine) has the power to doom any restaurant any more than we have the ability to make it a success.  I have praised numerous restaurants in print and online over the years only to see them go out of business for whatever reasons. On the flipside, I have ripped plenty of popular restaurants that damn well deserved it, only to see them thriving like they always did.

    BTW: I like all of the restaurants mentioned on this thread, and would be saddened to see any of them close. That doesn't mean it's not interesting to speculate on this stuff. Besides, what kind of sheep would avoid a restaurant just because someone posted a message predicting (or perhaps hoping for) its demise? I sure wouldn't.

    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=

    Purdue Food

    in The Heartland: Dining

    Posted

    P.S. Just for the record, in case there was any confusion, I'm not a 'Boilermaker"-- I was just in the area on business.  I'm an "Eph".  Ten points to you if you can place that one.

    Williams College, Williamstown, Massachusetts :biggrin:

    =R=

    Which restaurant(s) will close next? Why?

    in The Heartland: Dining

    Posted

    My chef pointed this thread out to me and was apalled by the nature of this thread.  I hope that you all realize, especially with the mention in Chicago magazine, the harmful nature that this type of public discussion could have on the restaurants mentioned.  Besides the pre-Moto paella fiasco, does any of you have a bad experience to share about any of these restaurants to justify this rumor mill?  Do you now understand that this discussion will strongly influence many readers of Chicago Mag to not go to these restaurants?

    This is not a case of "if you don't have anything nice to say...", but if writers for major magazines are going to pinch off bits of egullet discussions to fill out their articles maybe we should all strongly consider what we write and how it could impact, maybe unjustifiably, a new, interesting restaurant struggling to get a foothold in this already difficult to survive in industry.

    Or maybe people would like to see how easy it is to close a joint down based on second-hand accounts?

    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=

    Alinea Kitchen Design

    in The Alinea Project

    Posted

    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=

    Which restaurant(s) will close next? Why?

    in The Heartland: Dining

    Posted

    I am Chicago magazine Boy, hear me roar.

    I'm the quintessential lurker - been watching eGullet creepily from the shadows for awhile now. (No wonder girls stayed away from me in high school.)

    Have to tell you, I really enjoy this board a lot. You're all so much more open and smart and *nice* than people on the movie message boards I used to go on, which always ended up with people calling each other racists and jerks.

    Jeff Ruby

    Chicago magazine

    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. :smile:

    =R=

    The Alinea Project - General Discussion

    in The Alinea Project

    Posted

    Not sure if this is the best place to post this, but since this is where the Grantophiles are gathering... :wink:

    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...

    Before leaving Trio this spring, [Chef Grant] Achatz re-created the smell of fall for a pheasant dish by having a server pour boiling water at the table into a bowl filled with hay, leaves, cinnamon sticks, pumpkin and apple slices. And to bring the smoke-fire smell of the kitchen into the dining room, he lit applewood branches on fire, blew them out and put them on a covered plate. At the table, the cover was lifted, and the smoke drifted out, amplifying the meaty aroma of the accompanying dish of rib-eye, smoked beef tongue and morels.

    ``Smell pulls on emotional triggers,'' Achatz says. ``With the autumn dish, people would say, `This reminds me of when I was with my grandpa on a hayride.' The smoke dish always conjured up a campfire. It became more than just food; it became a connection to their past.''

    Cooking scents - Adding Aromas Elevates Dining to an Art Form

    =R=

    Digest: Chicago Food Media Round-Up

    in The Heartland: Dining

    Posted

    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.

    Roasted Cauliflower

    in Cooking

    Posted

    How were the carrot chips?

    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=

    Roasted Cauliflower

    in Cooking

    Posted

    I'm so happy to see this thread back at the top :smile:

    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 :shock:

    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=

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