ronnie_suburban

I've never been a fan of Kingsford, either. I greatly prefer lump and generally use Royal Oak brand. It burns hotter and faster than briquettes but has a much "cleaner" flavor, for lack of a better description. =R=

Beautiful pics, Richard. That pancetta look gorgeous. =R=

Should I pat it down before or after the cool-down in the fridge? ← Before. Try to find an object that fits exactly into opening of the cooking vessel and weigh it down with a (wrapped) brick or unopened #10 can. =R=

Fascinating stuff, John; not boring at all. I cannot believe all the intrigue behind this proprietary dog business. Anyway, in addition to tyring to find that original Superdawg claim, I will take your suggestion. My nearest Costco and Superdawg are close enough to each other that I could hit them both within a half hour of each other. I don't know when I'll do it but it will be soon and when I do, I will report back. =R=

Isn't the third one at 1132 N. Ashland still there? ← I am not 100% ceratin. I'd heard rumors that there were now only 2 -- and I haven't been there in person in at least 6 months to check it out myself (although I did have some delicious carry-out from 1142 a couple of weeks ago). But yes, several sources list 1132 N. Ashland as well. =R=

John, I know you are a maven in this area but this is not accurate. If you check out the FAQ on their web site, you can get the full story. This issue is also addressed on the often-aired Hot Dog Show on PBS. It's a proprietary recipe made exclusively for Superdawg and while it is all-beef, it is not Kosher. =R= ← Ronnie, I checked out Superdawg's website. In the history section it is mentioned that Maurie and Flaurie formulated their own recipe when they opened in 1948. That is their claim which I will address. I have a copy of the Hot Dog Show which I just finished watching. The segment on Superdawg does not address this issue. I have read elsewhere and heard from people in Chicago that Superdawg uses Sinai 48 franks. I believe this to be true. A guy that I correspond with who is from Chicago and owns a hot dog stand, told me that Superdawg uses this frank. This man has a successful business and knows many people in the industry. He also teaches a course on opening your own hot dog business. There was an article on a website that I can't open which I found on google (acweb.colum.edu/users/agunkel/homepage/food/superdawg.htm) where the author is quoted as saying about Superdawg, "The whole concoction is heaped on 2 classic bases: the Sinai 48 Kosher dog......" and then the quote ends. After I read your post, I e-mailed my friend who confirmed that Superdawg uses Sinai 48. He also told me a lot of things about Superdawg. Unfortunately I don't have his permission to post the e-mail. Or to give his opinion or review of Superdawg. But I can say that the original owners, Maurie and Flaurie retired a few years ago. Their son now runs the operation. I can also say that prior to 1955 Superdawg served Vienna Beef. They did not formulate their own recipe. They have been serving Sinai 48 for quite awhile. I will try to find further proof. I have read that they use this frank in a couple of places which I will try to locate. I have a lot of experience with hot dog owners claiming that either they make their own franks, or have them made specially for them. This is untrue the great majority of the time. I have documented this on Egullet in the past. Papaya King, Gray's, and Katz's use the same recipe Sabrett dog, even though they claim they have their own special recipe. Katz's sometimes claims that they make their own dogs. Papaya King says they have their own recipe from Marathon (owners of Sabrett) which adds a secret spice. This was refuted by a couple of Sabrett distributors, a guy whose father delivered these Sabrett franks to every place in the city that used them, and the person in charge of private label at Marathon who I spoke with personally, and who thought that I was going to open my own place. Just a few weeks ago I went to a place that claimed they make their own dogs. I asked where the sausage making equipment was, because there was none on the premises. The owner then said that they were made by family members at a pork store. I sampled the dog and thought that it tasted remarkably similar to a dog made in Syracuse. I thought that it was more than a coincidence when I saw an article at the restaurant stating that the owner's family was from Syracuse. The next week I called the company and found out that they supplied this particular hot dog establishment. Many people want you to think that their dog is special and that you can only get it there. That is why they claim to make it themselves or have it made to a "special recipe". In a few instances, this is true. And I can give you examples. But the great majority of the time it is false. I can give you many examples of this also. Owners have told me where they get their dogs, and then I hear them telling customers that they make it themselves. I guess it's the nature of the business. ← John, Thank you for the totally enlightening post. I'm have to say that I'm fascinated by the whole notion of 'proprietary' dogs and I'm now determined to find the source of the information I've been "going on" for a long time regarding Superdawg. Once I do, I'll post it here. That said, it sounds like even if I can find the exact quote, it may not necessarily be true. I used to have a family connection to Sinai 48, but lost it when my father died in '94 (my dad had long ago worked for the man who ran Sinai's outlet factory store on Pershing Avenue) and I'm fairly familiar with their products because I grew up eating them. I'll certainly keep that possible Sinai 48 connection in mind the next time I taste one and see how it feels. Again, thanks for the additional information. Edit to add: LAZ...thanks for the additional info, as well. I was beginning to think I'd remembered what I heard incorrectly. Still, I'm going to try to find the original source of my info about this issue. =R=

I read a blurb in one of the recent Chicago Time Out magazine that said that U Lucky Dawg is the same place the same owners etc etc. They dropped the Fluky's name because they were not happy with some of the other franchisees and wanted to distance themselves. Some of the other stores were using dogs made in WISCONSIN! I mean really.... ← I think this is correct. Here is a link to a press release with the "full" story. =R=

John, I know you are a maven in this area but this is not accurate. If you check out the FAQ on their web site, you can get the full story. This issue is also addressed on the often-aired Hot Dog Show on PBS. It's a proprietary recipe made exclusively for Superdawg and while it is all-beef, it is not Kosher. =R=

I've been to Paco's Tacos (43rd and Archer) many times over the years and while I definitely like it, it doesn't hold a candle to Nuevo Leon. It's not bad, but not really in the same league. And they're pretty different types of places. Paco's is a taqueria. NL is a restaurant. For the onions-and-cilantro-only taqueria treatment, I definitely prefer La Pasadita, which has 2 locations, across the street from each other, on Ashland Avenue. Paco's Tacos 4311 S. Archer Ave. Chicago, IL 60608 (773) 247-1613 La Pasadita 1142 N Ashland Ave Chicago, IL 60622 (773) 227-2203 La Pasadita 1141 N Ashland Ave Chicago, IL 60622 (773) 278-0384 Tio Luis 3856 S Archer Ave Chicago, IL 60632 (773) 843-0098 Taco Bell various locations throughout Chicagoland =R=

I use it as a directory. It's certainly more comprehensive than any of the ones we have around here... ← Me too. I keep a copy in the car and it's quite useful. And I think that more times than not the overall ratings provided in Zagat are fairly accurate. But, you have to beware any source of information in which the contributors are not required to prove they've actually eaten at the establishments they are rating. =R=

I know it's been said before but, from the consumer side, I think that the most useful thing about critics is knowing, generally speaking, where they stand. After a period of reading someone's reviews, you can develop a sense of whether or not you usually agree with that person. Once you develop that lens, it's a lot easier to place a given reviewer's opinion in a more personally-useful context. There are some folks with whom I ususally agree and some with whom I almost never do. I don't let that history completely determine my reaction to a review but I certainly consider it. There are some reviewers I now completely ignore and there are some whose recommendations easily find their way onto my "must try" list. That said, it's unlikely that you're going to agree or disagree with any critic 100% of the time. Folks like me have the advantage of not being professionals. I can only speak for myself but I'm no critic. I'm just a guy who likes eating out, writing and interacting with other folks who also enjoy those things. I also, almost never, write about places I don't like. That's not my job nor my responsibility. I have the luxury of writing only about places that inspire me. A critic doesn't have that freedom. In the end, people's livelihoods are at stake and I sure as hell don't want to tread on that turf. I'm not comfortable with that level of responsibility and I have a feeling that if I ever were, all the joy in what I do here would be completley lost. I just hope that folks who do hold that power treat it with the care and seriousness that it deserves. =R=

Correct and correct. =R=

Some additional news on Top Chef's 2nd season, from realityblurred.com: Reality Blurred =R= Edit: updated link

Take care Tony and crew. I know that on some level you're probably thrilled to be there right now but please be cautious. =R=

thanks! sounds delightful and reasonably priced. but does byo mean no margaritas? ← Unfortunately, yes. =R=

I'll add an emphatic vote for Nuevo Leon, which is probably my overall favorite Mexican in Chicago. =R=

I'm realizing now that I somehow managed to drop a segment of my write-up, so let me just add that the sides at Sola were particularly tasty. The 3 we tried were: some perfectly crispy and aromatic Truffle-Parmesan fries, a creamy and delicious rendition of Macaroni and Cheese and an order of . . . Tempura Bacon Needless to say, that was like deep-fried crack for foodies. The tempura bacon was actually an accompaniment for one of the entrees we didn't order -- but George wisely requested a side of it -- and man, was it a show (and artery) stopper! =R=

Nice, old-skool equipment, qrn. I look forward to reading about your projects. And . . . good luck (although, with this book, you won't need too much luck). =R=

I just received word from a friend at Trotter's about special book signing and wine tasting which will take place at Trotter's To Go on Saturday, July 29. The event is part of Charlie Trotter's 19th Anniversary celebration and will feature appearances by Chef Andoni Luis Aduriz of Mugaritz Restaurant and Pastry Chef Pierre Hermé, to name just a few. Details can be found on the eG Calendar or by contacting Charlie Trotter's =R=

Pretty sure my dish will be some sort of charcuterie. =R=

July 12, 2006... From today's Chicago Tribune - Good Eating section: The original non-stick pan...food editor Carol Mighton Haddix sings the praises of the wok. Terroir need not terrify...Bill Daley explains the basics of terroir as it relates to wine. Eating your way to lower cholesterol...nutritionist Janet Helm lays out some potentially useful advice. When passion runs cold...Renee Enna files a brief review of A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily Luchetti. Rapini...Renee Enna with a useful guide. ===== From today's Chicago Sun Times - Food section: Dining & driving: Local haunts along Route 66...Dave Hoekstra tracks some of the best food finds along this legendary U.S. Highway route. Tastings around town...Celeste Busk previews upcoming events at Vinci, Fixture and Va Pensiero. Food news...Denise I. O'Neal files her weekly round-up of industry happenings, programs and roll-outs. ===== From today's Daily Herald - Food section: Sri Lanka native followed his dream; decided to stay in U.S....in this week's Chef du Jour installment, Leah A. Zeldes profiles Chicagoland restaurant veteran, Chef Eardley Firth, who currently runs the kitchen at Pete Miller's in Wheeling. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== From the July 7 edition of the Chicago Reader's Restaurants section: Paradise in an Auto Garage...a profile of Samad Ahmadi and his Paradise Restaurant, on North Broadway. Note: .pdf pages at the Reader's web site occasionally load slowly but they do eventually load. ===== In this week's installment of Chicago Magazine's Dish, Penny Pollack and Jeff Ruby confirm that -- at least for now -- Ann Sather's in Andersonville has closed. ===== =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. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

From the article linked above by mhjoseph: =R=

It is an Hawaiian term which I believe alludes to the Hawaiian myth of the earth's first inhabitants. I'm not sure of its exact connotations or the context in which it is used here. =R=

I'm not sure this is really a Heartland-specific topic. I used the site-wide 'search' function to look for threads titles containing the word native and several threads came up. My results I hope that helps. =R=

With a valuable Saturday-night-out having fallen out of the sky and into my hands on very short notice, I asked a friend -- who is also a friend of the house -- if she could help get us a table at Sola Restaurant. The place is red hot right now and was, expectedly, hopping with activity when we arrived for our reservation. The large dining room and bar, as well as the ample outdoor seating area, were filled to near capacity. The decor in the dining room is sleek, modern and comfortable. Rich, fall colors abound and the dominant use of fabrics -- along with soft, focused lighting throughout -- brings warmth to the space. Amidst the full tables, and intense swirl of activity -- in the eye of the hurricane -- chef Carol Wallack calmly worked the room, visiting with guests, shaking their hands and asking earnestly for feedback from her customers. The food at Sola is fresh and delicious. Aside from uber-chain Roy's, which one of my companions insisted, "plays it way too safe," there is no other Hawaiian-influenced food in Chicago. But unique does not always equal delicious. In the case of Sola, however, I'm happy to report that the food was phenomenal and the distinctive, regionally-specific elements helped to make it so. We started with an order of artichoke fritters which were piping hot and delicious. Baby artichoke hearts are quartered, battered and fried. They were served with 2 sauces: a spicy soy-lime and a rich truffle-honey. Both were terrific and even after our shared order of fritters was rapidly snarfed down, I couldn't resist dipping hunks of my pretzel roll into the sauce, just so I could enjoy more of it. Next up for me was the 'poke man.' The cute play on words should not diminish the seriousness of this Hawaiian-style ceviche, which I am told, changes on an almost daily basis. The version I was served included tender scallops and delectable shrimp along with pieces of mango and papaya. After I forked up every morsel in my mini parfait glass, I greedily slurped down the remaining juices like nectar. This was the best ceviche I've ever had. The seafood elements were immaculately fresh and the balance between the sweet and acidic notes was dead solid perfect. My wife enjoyed a stylized 'Napolean' of heirloom tomatoes and peeky-toe crab in a shallow bath of cucumber water. Again, the intense freshness of the dish was front and center. The combination of flavors worked exceedingly well together with the crab marrying up nicely with the sweetness of the tomatoes. The cucumber water made perfect sense and unified the other elements nicely. I thought this dish was not only very tasty but also wonderfully refreshing. Entrees were also notably delicious. I enjoyed a 'special' New York steak prepartion which was a real eye-opener. NY steak, cooked perfectly to medium-rare is covered with roasted fingerling potatoes, foie gras mousse and arugula salad. It was a great combination of flavors, textures and aromas. I loved the way the arugula worked with the steak. My wife had the 5-spice Duck Breast with corn fritters and lilikoi-maple jus. This was also stunning. The duck was tender and juicy and the accompanying elements were divine. The corn fritters and tangy-sweet sauce carried the 5-spice Duck perfectly without overpowering it. We also loved the desserts -- and we tried several of them. My favorite was probably the black sesame brittle ice cream. But all the home-made ice creams were remarkable -- I loved the buttermilk rendition which was served with the satisfyingly moist and crumbly Pecan Molasses cake. And the coconut sorbet was a fantastic pairing for the juicy-sweet, braised pineapple dessert which I ordered. Served alongside it was some outrageously buttery macadamia shortbread. The banana ice cream, ordered by one of our companions was also outstanding. I only had a small taste of the warm citrus pound cake with mango curd, papaya, kiwi and strawberry but it was also terrific. This was served with some sorbet, supposedly raspberry or mango (can't recall which), that tasted very distinctly like passionfruit. In another bowl was another delicious sorbet, which was red in color. It was supposed to be the passionfruit version but it tasted more like ruby red grapefruit. Even with the help of our server, we never really got to the bottom of it. And it really didn't matter too much because they were all quite delicious. When we first arrived, the restaurant was at the very edge of my loudness threshold but it didn't stay that way and quieted down quite a bit as the night went on. The acoustics in the room are lively and occasionally it was tough to hear my companions or our server -- although our server did a great job of making herself heard when delivering important information to us. We also encountered a couple of very small service glitches; one which related to the timing of our entrees and second bottle of wine (entrees came first, before we'd finished our first bottle). It ended up not mattering very much because we were nearly finished with that first bottle and our server worked quickly to hustle out the second bottle and accompanying stems. Additionally, both the manager and chef Wallack came over to apologize and ask us if there was anything they could do to remedy it. And before that, an order of potstickers was delivered to the table cold. That was also corrected promptly. All in all, it was a fantastic meal with several wonderfully unique and satisfying notes -- and a very attractive price point. I'd love to go back -- and I plan to. There were several items on the menu that looked great, which I didn't get to try. I also noticed that Sola also serves brunch on Saturdays and Sundays as well as lunch on Thursdays and Fridays. Addtionally, they offer curbside pick-up carryout service which has got to be incredibly convenient if you live nearby. =R= Sola Restaurant 3868 N. Lincoln Chicago, IL 773 327-3868