ronnie_suburban

Just read at a couple of different sites (LTH, eatchicago) that Hot Doug's will be re-opening at their original location in mid August! Yay! =R=

Was delighted to see Ms. Gerst's piece in today's Chicago Tribune. I hope this has the Pioneer Press fuming in at least some small way... Getaway gourmets =R=

Timely piece by Bill Daley in today's Chicago Tribune... What would Dr. Atkins drink? =R=

June 30, 2004... From today's Chicago Tribune - Good Eating section: Getaway gourmets...Virginia Gerst reports on how serious foodies make the most of the market-fresh ingredients they find during their summer travels. Spit and polish...Bill Daley files a report from Vinexpo Americas which took place in Chicago last week. The chemistry behind ice cream...Annette Gooch explores the X's and O's of the most beloved of all summertime confections. Pie Hole...Donna Pierce files a "Cheap Eats" review of this Lakeview Pizzeria. Welcome back Trotter...Renee Enna reports that Kitchen Sessions with Charlie Trotter has returned to public television, after a 3-year absence, with 26 new episodes. Bidding adieu...after 30 years at the helm of Le Titi De Paris, chef-owner Pierre Pollin is retiring. Robin Mather Jenkins reports. Cookery of Provence...Bill Daley cross-reviews 2 tomes on the cooking of Provence, Patricia Wells' The Provence Cookbook and Edouard Loubet's A Chef in Provence. Wonder what Dr. Atkins would drink?...Bill Daley reports on an often-forgotten low-carb beverage--wine. From today's Chicago Sun Times - Food section: Going global...Denise I. O'Neal reports on the debut of Artist's Cafe's new international menu which honors the opening of Millennium Park and on some kiosks recently opened by Gino's East. Tastings around town...events at Glenview's Yard House and Chicago's Greek Islands on Halsted. From today's Daily Herald - Food section: Cooking classes...a comprehensive listing of the week's upcoming cooking classes, tastings and culinary events around town, broken out by day. From the Chicago Reader...Chicago's First Taste of Venezuela...blurbs on newcomer, Caracas Grill and details about Little Bucharest's new location! And last, but by no means least...In this week's installment of Chicago Magazine's Morsels...Penny Pollack and Jeff Ruby break the story about Trio's new chef who will replace Grant Achatz after he departs at the end of July. =R= Moderator Note: For discussion of stories that are linked here, please feel free to start a new thread.

Bennison's...yeah!! As you probably know, their helmsman, Guy Downer, is a member of Team USA 2005. Thanks for the excellent report, Iguana. Sounds like the market is really beginning to hit its stride. =R=

Ok... I like the welding gloves idea. I tried on a adoxograph's nifty blue ones this past weekend and I could feel my grilling abilities increase the moment I donned them. As for the mini vice grip...an excellent suggestion and I will see how inexpensive they are when I hit the hardware store this weekend. I considered doing something similar with a 'grip clip' but was hoping for something a little more permanent. I say that because I have a 7-year old son and he likes to take my tools. He has still not run off with the lid. Although, once he sees what a neat shield it makes, I'm doomed. Susan, I have serious grill envy now. My n00b grill is absolutely shameful. While I do appreciate the additional features my "Performer" unit provides, it now feels so nouveau by comparison. Seeing your 'war horse' makes me feel like quite a whiner now =R= p.s. thanks to whoever fixed my typo in the title of this thread...it was driving me mad.

yes, and it often falls on the hottest day of the year. people get nigh-feral when that fountain goes off, it's 101, and their stomachs are packed with whatever (generally) horrible, greasy concoction they chose for their magical tickets. oh, to have the life of a beer distributor. Did adoxograph enjoy her stint at the Taste? =R=

How was the crowd the day you were there, Chef? =R=

Yeah, that's what I foresee doing until I get my original lid retro-rigged--using the tong or the back of my thumbnail...very, very quickly. Either way, since the handle now gets very hot, I'll have to keep some sort of cooking mitt close at hand. BTW, I do have a soft cover for the entire unit but I tend to only use it during the "off" season and leave it uncovered during the spring and summer. As for Weber's replacement parts, there are far worse options for sure. They're reasonably priced, they can be ordered directly from Weber and the service was outstanding (friendly and prompt delivery--arrived days before they said it would even ship). One quick anecdote though...when I ordered the lid, the woman on the phone at Weber asked me if I needed any other parts. I paused and then told her I didn't. She then asked, "not even the blades [used to clear the ashes from the bottom of the kettle]?" I laughed and said "No, but I guess I know what's going to break next." She also laughed. But...so far (knock wood), my blades are good. But yes, this is a fantastic piece of cooking equipment and I cannot envision being without it or something similar. =R=

Thanks for the pricing info on the Napoleon Apollo, Richard. Curious though about what the dealer told you regarding the plastic tab. My tab never melted and I've routinely taken that grill up past 600 (maybe even 700?) degrees F. over the past 8 years But, I'm sure he has a lot more experience than I do in this area. Oh well, I will consult my local hardware professional this weekend for a carbon steel bit and to see if there's a suitable way to add some sort of melt-proof tab to the damper control on the newer lid. As it turns out, a friend of mine had the lid of his grill stolen (probably by vandals, it's become a trend of sorts around here) so I can pass one of them on to him. Thanks also Dave, for the grill recon. =R=

Thanks mnebergall. I appreciate the good advices. Mine happens to be black. Here's a pic... Here is the original damper control. That plastic tab really works; it stays cool... and here is the replacement damper control which is very hot to the touch... =R=

Cool unit, WP...any idea on pricing? =R=

You are hob-nobbing with the best of them =R=

Great picture, Chris. Just beautiful. =R=

I'm glad you're digging it. =R=

Thanks Jason, Susan. Yes, Susan it's a very convenient plastic tab that allows a 'cool touch' of the damper control on the lid. I don't know if they've been discontinued altogether or if they simply don't come on 'replacement' lids. Since this happened, I haven't been able to check any new units (I suppose italso possible that I ordered the wrong replacement lid, but the person to whom I spoke on the phone at Weber, assured me I was ordering the right one). And yes, my 1-touch was given to me as a housewarming gift almost 8 years ago, so it is definitely a post-1980 feature =R=

Thanks Susan, for the report. Even with all the caveats, it must be nice to have a 7 day/week market. Sounds like you picked up some very nice items. Iguana, I have to say that when I bought the steaks last weekend, the gentleman at the Heartland booth told me that he wouldn't be back in DF until 7/3. At the time, I just sort of shrugged it off. But when I was back at the market this Saturday and realized that they weren't going to be there, I was bummed. No question I'll be buying some more of their stuff next weekend--perhaps even the flatiron cut. =R=

OMG! That pic is priceless Thank you for sharing =R=

Add 1 more for me as well. On Alex's recommendation, I plucked a used copy of Magic in the Kitchen off the net for about $5.00/del'd. It's really a wonderful book and the pictures are so beautiful that while my wife was leafing through it, she mentioned that she may even try to make a dish or two from it Thanks Alex =R=

Unfortunately, I don't have access to Nichols Farm products at the Deerfield market but I did get some fantastic blueberries and black raspberries there today from Skibbe Farms out of Eau Claire, WI. My other favorite vendor at the Deerfield market, is Red Barn Farm Market which is located in Woodstock, IL. They are the ones with the aforementioned, wonderful broccoli. They also have some fantastic greens and today had the most perfect looking kohlrabi I've ever seen. Anyway, here are a couple pics of the broccoli... =R= edited to correct Skibbe Farms' name

Ok, a drill it is. This may be the wrong place to ask this question but do I need a special bit to drill through metal? Thanks for the replies =R=

Many Heartlanders speak very highly of Hema's Kitchen, in the Devon Avenue neighborhood. I love Tiffin (same neighborhood), but I'm not sure how spicy their 'spicy' is. Hema's Kitchen 6406 N. Oakley Avenue Chicago, IL 60645 (773) 338-1627 Tiffin 2536 W. Devon Avenue Chicago, IL (773) 338-2143 =R=

Problem is, there are no holes in the lid or the handle at all...the old 'rivets' were just welded to the outside of the old lid, if that makes any sense...perhaps I misspoke before and the original lid was simply welded on. Either way, there are no holes in the lid or the handle, so I don't think the fix you're describing is workable. But, if I'm just not getting it (which is quite possible), please say so =R=

I love my Weber charcoal grill (22 1/2" One-Touch). This week, after 8 years, the handle came off the lid. Unfortunately, the handle is (was?) attached to the lid with cheap rivets and I didn't think I could pull off an adequate repair job and leave the lid safe to use. So, I bit the bullet and ordered a new one from Weber (~$48.00/del'd). In spite of a very prompt delivery, my initial response is disappointment. I think it's made of thinner metal than the original lid. It's lighter in weight, the damper control lacks the touch-friendly, plastic tab cover that the original had. And here's the most annoying part, unlike with the original lid, the handle gets too hot to touch with a bare hand. It just really sucks because now I have to cover my hand every time I want to open or close the grill. Is Weber making their products differently now or is this just innate to their replacement parts? I'm just disappointed because, for now, the grill is harder to use. Maybe I can find someone with welding capabilities who can fix the original lid for me. I've sent an inquiry to Weber to ask about this as well. Has anyone else experienced anything like this with Weber products? Are there any tried and true alternatives to the Weber charcoal grill or is sticking with the Weber still my best play? =R=

I'm right behind you with the Kettel One, although I do like champagne too =R=