ronnie_suburban
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Posts posted by ronnie_suburban
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one of the most fun (and more traditional) way to have Korean bbq is instead of gas or coal grills on the table, to place a large heated rock and let the beef cook on the rock. Unfortunately, not sure if this option is available anywhere in Chicago. I've heard some talk that Woo Lae Oak, formerly located in the River North area, has opened (or will be soon opening) in Rolling Meadows. I'm curious to know more...Woo Lae Oak originated in Seoul and spread to a number of large cities in the US, but it seems most have closed down (with the exception of the DC chain). The problem always was that the food was overpriced and the setting seemed a bit too nice for regular Korean bbq...
I once, maybe 10 years ago, had a meal served in this style at a place on N. Sheridan Road in Rogers Park called The Distant Mirror Cafe, although it wasn't a Korean place. I have no idea if TDMC still exists now. It was a very cool concept but no so well executed at TDMC.
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Went to Jangmo Nim for lunch on Saturday and I thought it was very very good. I think I like Hai Woon Dae just a bit better. I thoroughly enjoyed the food at both places, but if I had to choose one, I'd choose Hai Woon Dae because I liked the flavors and larger selection of their panchan (sp?) more and I prefer coal over gas. Based on my limited experiences, I don't think either place could ever be categorized as disappointing. I'd go back to either in heartbeat.
ronnie_suburban, glad to hear you tried and liked Jangmo Nim. I have not tried Hai Woon Dae, but will very soon. I liked the open till 11:00 am thing at Jangmo, it's odd, I know, but I did go there at 5 in the morning (too much party'ing).
Well, we got there right around noon...I wonder if they're "Open 23 Hours"
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Went to Jangmo Nim for lunch on Saturday and I thought it was very very good. I think I like Hai Woon Dae just a bit better. I thoroughly enjoyed the food at both places, but if I had to choose one, I'd choose Hai Woon Dae because I liked the flavors and larger selection of their panchan (sp?) more and I prefer coal over gas. Based on my limited experiences, I don't think either place could ever be categorized as disappointing. I'd go back to either in heartbeat.
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There is a Don Roth's Blackhawk now operating in Wheeling--that NW suburban crush of restaurants for all the people who think that going downtown is too intimidating. (Oh, now really, that wasn't an opinion, was it? )
Is that really why suburban restaurants exist? Thank you so much for enlightening me.
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Thank you Marlene...this has been a wonderful blog week!
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More bad news for the Atkins faithful from Reuters Atkins Can Kill You
No it can't. That's just total crap...especially when compared to the health risks of being obese.
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I'm probably preaching to the choir here, but I am so surprised that there is even one person on eGullet who supports Atkins. I thought the whole premise of being a "foodie" was wanting to enjoy food, you know... "taste the world" or some other cliche like that. I could never give up bread, or any other carb.
Well any being on any diet means making some food sacrifices. For example, I don't know of any diet which advocates eating pie.
Being an eGullet member who occasionally diets, I can say that dieting has zero to do with how much I enjoy food experiences. However, it has a lot to do with the accepting the realities of who I am and what my body and mind require.In response to a few other posts here...science is science and sometimes people need to lose weight. Given the acknowledged differences in our metabolisms, it's a bit simplistic to imply that the only people who need to "take some weight off" are ones who don't know how to take care themselves...or that somehow, if one needs to diet, that person must be flawed or ignorant.
Different things work for different people.
Oh and by the way, as I've stated over and over again...
Bread is Glorious!
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p.s. Atkins will not kill you, nor will being on the Atkins diet. Are there any documented cases of someone dying from being on Atkins? However, obesity can lead to many health problems that will kill you--and they are well-documented.
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BRENNAMORGAN, NO REASON TO YELL...
Maybe she is someone so new to the internet that she hasn't heard that typing in all capital letters is the same as shouting. (Though I did see evidence of mixed and proper capitalization elsewhere from Brenna.)
No, I think it's a simple case of 'the larger the typeface, the weaker the argument.'
BrennaMorgan has made several posts (on several threads) which reveal her genuine lack of understanding about low-carbing. That minor detail will not deter her from sharing her opinion with us (repeatedly).
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I am also not a fan of sugary sauces which seems to account for why it burns. It always reminds me of Open Pit. My mother would use Open Pit when she made "BBQ" in the oven during the winter months
. My problem with any barbecue in Chicago is that all of the sauces are sweet...even the spicy ones.
In general, I agree about the sauce. I usually just use a rub when I make ribs at home and serve the sauce (I like Sonny Bryan's from Dallas, TX) on the side if anyone wants it.
Alias...the smoker is made by Char Broil. It's bullet shaped, looks kind of like a red version of R2-D2 from Star Wars and seems to be Char Broil's answer to the Weber Smokey Mountain unit. I was at Home Depot last fall, saw them offered at $29 and bought one. It may have been the best $29 I ever spent.
I've turned out some absolutely incredible food on that smoker...briskets, chickens, sausages, steaks and of course, ribs.=R=
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Ironically, I just took the pics down last night and it's too late to edit the post. That's why the links are broken.
I'll try to re-upload them again asap.
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60 degrees F today here in Chicago, so I took the opportunity to make some baby back ribs...
Not boiled, not steamed. Instead, cooked for 7 hours in my $29 smoker over a fire of mesquite and hickory. I dry rubbed them on Saturday and threw them in the smoker Sunday morning. As the photo reveals, the meat was FOB (also moist and flavorful). If I can achieve this in my backyard, surely professionals should be able to do the same. It's too bad that in this town hardly anyone seems to be able to or even want to. I guess that's why even though we are "hog butcher to the world" we never make anyone's list for best bbq.
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When do you show up for work? I think you deserve a Heartland send-off.
I whole-heartedly agree
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So I just got the official job offer from the Bellagio today and I've decided to accept. Las Vegas here I come! I'll be starting at the bottom as a pastry baker, but I'm very excited about getting started. Gotta get used to the 4:00 am to noon working hours.
Thanks again to everyone here for their help and encouragement!
Congrats Neil! Most exciting news!
When do you start?
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Thanks for the post Matthew. It's very sad what has happened over there and, as a totally disillusioned (former) viewer I'm still not over it. Each time I hear news like this, it reminds me of what FTV used to be and I get sad all over again.
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I've posted on a few other threads about my up and down experiences at Gibsons--sometimes it's amazing, sometimes it's...meh. Today I had lunch at Gibson's in Rosemont, IL and witnessed one of the most bizarre things I've ever seen at a restaurant--let alone an upper-eschelon Prime steak house.
One of my lunchmates ordered the NY Strip, medium rare. When the server brought the steak to the table, he asked my companion to cut into it and see if it was cooked properly -
- Huh?! He cut into the steak and there was still a 1" center section of it that was completely raw. The server looked at the steak and asked my companion if he wanted it cooked a little longer. "Yes" he answers and then the server asked him "how long? one minute, two minutes?" I was stunned. My companion didn't know what to say and I could see in his eyes that he had no idea how much longer the steak needed to be cooked--especially since the outside of the steak was pretty well charred. "Well, to medium rare would be good" he finally mustered.The server disappeared with the steak and returned minutes later with the same steak, which was now even more charred (into near oblivion from what I could tell) and approaching medium rare in the center. The steak was dry and the plate was completely devoid of any juice. No one wants to act like a 'fussy little bitch' at a business lunch, so I understand why my companion sat there quietly and accepted what had happened. Still, it was all I could do to keep my mouth shut. I have no qualms about acting like a 'fussy little bitch."
At no point was he offered another steak, or any other concession by the restaurant. Gibson's never offered to make a deduction from the bill or even bring us cups of coffee on the house. It was clear that the restauarant had screwed up yet no offer was made. Instead, everyone from Gibson's acted as if this was the acceped SOP at their establishment. I consider this to be not only disappointing but also inexcusable.
I'm just blown away by this event. For a high-end establishment like Gibson's--one that toots its own horn repeatedly--to ask the customer for instructions on how to cook the steaks is laughable and to not simply offer a new one to the customer in this situation is inappropriate. I'm sorry, but stuff like this makes Gibson's just about impossible to take seriously. Gibson's boasts the best Prime, aged beef money can buy. Now, if they could just find someone who knows how to cook it
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I like Carson's ribs. While they aren't the best I've ever had by a long shot, they seem to be a fairly good exam[ple of what I call the Chicago School of Rib cookery.
Yes! Very well-put. I think my issue is more with the 'Chicago School' than specifically with Carson's. Thanks for chiming in Mark. Very nice to get opinions on such a widely-enjoyed item.
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Thanks for the information Calico and Tirgoddess. I usually hit T
J's for my stash of macadamia nuts, so I'll definitely check out these bread products on my future visits. Regarding the specialty flours, I imagine I can source them through The Baker's Catalog, but if you know of another source or a better source, please post it here.fendel, I appreciate the tips as well as the refinement of your previous recommendation. I never made it to the bookstore this weekend, but I still plan on taking a look at that book the next time I'm there--keeping in mind the significant caveat you mentioned. BTW, what's the ballpark price for a glucose meter?
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I'll not enter this fray, since I haven't been to Carson's in a good ten years, and I don't remember what I ate. I will, however, back up Ronnie in his assertion that FOB is not necessarily the product of boiling or steaming. FOB is the result of the connective tissue having reached the point of collagen-gelatin conversion, whereupon the meat is released from the bone. This can be done a number of ways, including boiling, steaming -- and long, low exposure to a hardwood fire.
I think it's those who use the shortcuts (boiling or steaming) who give FOB a bad name and who have come under harsh criticism from fans of the low, slow barbecue process. Ronnie, is it safe to assume the various FOB style ribs you've had in NC and other places were done sans any sort of shortcuts? When I said FOB ribs are prevalent in Chicago, I guess I meant the steamed/boiled (shortcut) kind. It's a sign of my ignorance I didn't know there's more than one way to reach FOB status!
I'm assuming it...can't say whether it's safely or not.
But yeah, I've been taken to joints by locals in all the places I mentioned above and they were hardcore places. Some of them I would bet did not boil or steam their product but I don't know with certainty. Unfortunately most of this took place 15-20 years ago so the details are a bit fuzzy. And most of those experiences took place long before I cared about food the way I care about it now, so I was paying less attention to the details and asking fewer questions than I would today. That said, I do remember seeing a distinct 'smoke ring' on a lot of the things I've tasted over the years. Does that indicate something about the manner in which the product was prepared? I honestly don't know. Also, I'll ask the friends who hosted me about specific places we went, and I'll try to post the names shortly.Either way, I'm not sure the method matters to me as much as (the attributes of) the finished product because the experiences I alluded to above were some of my most enjoyable and memorable food experiences. Here it is 15+ years later and those BBQ experiences still hold up as the best I've had...so long ago that I can't remember the specific names, but the food is still very memorable to me. As for Carson's ribs, I have one friend who insists on having them every time he comes back into town. I also remember someone (can't remember who) telling me they liked that 'tug' of Carson's. But between that tug and the burnt-tasting sauce, I have just never appreciated their ribs like others seem to.
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Oh yeah. I forgot to mention the chopped liver which is fantastic. Also, I think their cole slaw is great. Even their sauce is good, but their method of applying it; I mentioned above why I don't like it.
I don't think steaming and/or boiling are the only ways to produce fork-tender meat and I've had too much fantastic 'falling off the bone' BBQ in too many places (NC, Texas, Memphis, KC, etc.) to believe that such a method reduces the quality of the product. Also, I have to disagree about the au gratin potatoes. I think they're kinda bland.
But these issues are completely subjective and that's why I asked my question in the first place. I appreciate you explaining what you like about them. There is no question about the quality of the goods at Carson's either. I don't think they take any shortcuts. And, in its class, it's a decent value too.
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Ok, I'll admit up front to doing a bit of friendly trolling here but I'd really like to know who out there thinks Carson's ribs are even remotely good. I cannot stand them. They're not smoked, not cooked properly (the meat never nears coming off the bone) and to make matters worse, every slab is covered in BBQ sauce that burns (not cooks) in the oven before they are served. If you like these ribs I'd really like to know why--maybe I can figure out what I'm missing. It's been years since I ordered them myself, but every once in a while I have one or two when a friend orders them. And yes, I always give my friends some sh*t when they order them.
On a brighter note, they serve some decent steaks at Carson's. On Valentine's Day I ended up at their Deerfield, IL location with my wife and my 7 year old son (a romantic dinner for 3
) because another family, who was supposed to join us, bailed out. My wife and I both ordered the bone-in rib-eye and were not disappointed. The beef is Prime. The steaks very good and both were properly cooked to medium rare. We both ordered caesar salads which were also very good--they make the dressing themselves--and the salads are generous. The sauteed spinach with garlic was okay but tasted bitter because of improperly-handled garlic and the broccoli was served somewhere between raw and warm--very disappointing.My son ordered a grilled cheese sandwich and french fries from the Kids' menu. It was, according to him, okay. The kid's menu had several decent choices. My son actually loves ribs. Once at Fogo de Chao, he ate 10 ribs and also asked the manager to bring him some bbq sauce (man did we cringe when he went 'Maverick' on us) to go with them. The fact that he doesn't like them at Carson's means something to me.
Service at Carson's is decent if not exceptional. The Deerfield outlet is only minutes from my house so we go there about once a month. Never too high or too low, the place chugs along with relative consistency. While low-carbing, it's nice to have a nearby place to grab a Prime steak. But I think the place trades a lot on its reputation. I'd never even think of hitting this place for ribs. Quite frankly, the crovac'd ribs at the grocery store are far more satisfying than Carson's.
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You know what I think would be a good Costo challenge? Trying to get throught the check out line in less time than it took to shop. In fact, I'd be happy if I didn't spend twice as much time in the check out line than shopping.
LOL! I haven't found this to be so true at my local Costco but you make a valid point and I absolutely dreaded checking out at Sam's Club--in fact, that's the main reason I switched to Costco. I suppose eventually the wait times will rise at Costco too but so far, so good. FWIW, the store's been open a little longer than a year. I guess "Express" lanes are just not part of the warehouse club paradigm.
As for dates, I'll go with the flow but I'm not available to do this the last week of March.
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Shhhhhhh, don't tell.
During football season, go during your local game. The place is empty!!!!Words of wisdom...now maybe there's actually a reason to be happy during the Bears' season
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Great pic Arey!
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You know what I think would be a good Costo challenge? Trying to get throught the check out line in less time than it took to shop. In fact, I'd be happy if I didn't spend twice as much time in the check out line than shopping.
LOL! I haven't found this to be so true at my local Costco but you make a valid point and I absolutely dreaded checking out at Sam's Club--in fact, that's the main reason I switched to Costco. I suppose eventually the wait times will rise at Costco too but so far, so good. FWIW, the store's been open a little longer than a year. I guess "Express" lanes are just not part of the warehouse club paradigm.
As for dates, I'll go with the flow but I'm not available to do this the last week of March.
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Thanks Sandra, Jinmyo, Mags and Cynthia (and everyone) for all the leads, ideas and perspectives. I have to say that I never considered tofu (or tofu noodles) which has probably been a big mistake since tofu takes on the flavors of the other components in a dish better than just about anything else and it's very low in carbs. I feel like a door has opened.
Mags, I love the idea of branching out--it's the very reason I started this thread
On that note, I'd love to swap some properly tested low-carb recipes. My thought was that I'd update this thread when I came up with or learned about new stuff. So, is this the place, or is there a better mode?I did come up with one semi-innovation late last week. I'll probably post the details in the next day or two...
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Brazilian Food
in Central & South America: Cooking & Baking
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Awesome hillvalley!
Pretty sure that Guarana is pronounced gwa-rah'-nah. It is a fruit that contains a naturally-occuring stimulant in its seeds. The extract made from guarana seeds is actually more potent than caffeine but doesn't actually contain caffeine. Lately there has been a push here in the U.S. by several nutraceutical companies to get guarana extract beverages on the retail shelves.
It is used as a stimulant and a cure for headaches in the regions where it is grown.
Probably a good thing that you held back on the portions...the stuff has quite a reputation.
FYI, here is a link that leads to some good info about Guarana (click on the 'background' link after you arrive at the linked site).
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