ronnie_suburban

Very sad news about Trio Atelier from Chicago Magazine's Dish, via email: =R=

Not sure, but it may have been Eat This with David Lieberman. Perhaps this is the episode in question. The recipe for Strawberries and Brown Butter is credited to Moto. On the actual episode guide for the show, I cannot find this episode, which I'm guessing means it hasn't aired yet . . . not sure, though. =R=

I really love my Braun Multi-Quick Professional. Since I finally unboxed it, I use it frequently and have virtually obsoleted my standard blender. If you go that route, I advise you to get the model with the stainless shaft. They also make one with poly shaft which isn't nearly as durable -- and its model number is very similar to the one with the stainless shaft. Before buying, I researched the Bamix too and my guess is that they are even superior to the Braun models, but they seemed much larger and storage space was a consideration for me. =R=

I'm not sure I can really explain it and I don't think I've ever been to an Olive Garden but I did dine at the Romano's Macaroni Grill in my neighborhood before it closed down. I wasn't appalled by my experience there. It was okay. In my area, it's fairly simple when it comes to Italian food: there are great places all over the place. I can think of at least 3 Italian places within 5 miles of my house where the food is hand-made and outstanding -- and I live in the suburbs. Choices in the city are overwhelmingly superior to those near my house. In the Chicago area, even some local chains excel in this category. It's a densely populated market. Anyway, at these places, sauces are started from fresh ingredients, premium cheeses and oils are used, pastas are made by hand, breads are truly artisanal. And that's just a few of the differences between these places and many chains. They are, admittedly, small but they are so numerous that they show up fairly prominently in the finished product. Change the sauce, the pasta and the cheese all just a little bit and before you know it, the final dish just tastes and satisfies in a whole different way. Yes, the price point is higher but for the better experience (and as often as I get out), it seems worth it to me. Of course, there are some locally-owned places that are as bad or worse than RMG and I avoid them on merit (or lack thereof). My point is that there are a huge number of places here where the ingredients used and amount of personal care being paid to the cooking, distinguish clearly the food being produced. It's mostly a function of the size of the market but when you have so many great choices, which you know turn out food you love -- food that compels you -- the places where lesser ingredients are used, where less overall personal attention is given to the food . . . they tend to slip off the radar. Of course, this varies greatly by category around here. Even in a metro area this big, there are some types of food at which the chains offer product which is much closer to the top of the category. And again, I hate to generalize about this, so I'll always hedge a bit. =R=

Yes -- as long as I remember to do so -- I will always designate the post in some way, if I'm speaking in my role as host/staffer. And if it's ever unclear, I'll be happy to provide clarification. Now, back to the topic at hand! =R=

I heartily disagree with you, Ronnie. Whether or not any minds are changed is irrelevant; in any event, that wasn't the aim of this thread when u.e. started it. I believe it's still vitally important to address and discuss food-related "philosophical/political issues," for the exchange of ideas if nothing else. Start another thread for this aspect if you must, but please don't put a damper on our discussing a meaningful topic just because you think it's been "played out." (And I'm not sure what that even means in this context.) ← Alex, let me be clear that I'm speaking personally here -- and not as the forum host. Whatever direction the conversation takes, within the parameters of the thread title, are completely acceptable. In this case, it's gray because this thread actually was split from a restaurant review which had very little to do with the topic at hand and was not actually started by u.e. But again, whether I'm interested in participating or not is simply not relevant (to anyone else who wants to continue the political elements of the discussion). Looking back, it seems that I should have made that more clear from the start. As for the term "played out," what I mean specifically is that there are already other threads running here where the pros and cons of chains are being discussed and in that regard, I'd hoped this thread could be different. If not, I think we'll eventually end up merging this thread into one of the others. Regardless of whether that eventually happens or not, here are just a few links to already-running threads about chains: The chain restaurant thread Chain Restaurant Killer, Proud of my town! Now please, carry on and feel free to discuss whatever aspects of chain dining you find most worthy of discussion. =R= Edit: clarifications

Great job, Doc. The finished product looks excellent and I can tell from your description that you made it to the promised land I know you mentioned upthread that your briskets were without their deckels, but in the early pics, that doesn't seem to be the case. Now that round one is done, are there already some things which come to mind that you'd do differently next time around? Again, great job and thanks for sharing! =R=

No question; you caught me. I was just trying to straddle the issue by providing examples which defy generalization. =R=

dare we also forget that thirty-some years before (heartlander) ray croc started flippin' burgers out in california, the oldest fast food burger chain started up in the midwest - the humble white castle of wichita... yes, when it comes to food, there is a "cattle-call" mentality here. u.e. ← What Brooks' post reminded me of was the glory days of Howard Johnson's, as I've read and heard about it over the years. There was a point in our history where HoJo's quality-focused, straighforward approach made it an appetizing option and a financially viable venture. Seems those days are, for the most part, gone. Consistency today is sought more through the increased use of food technology and supply-chain logistics than through fundamental culinary practices. And yet, Popeyes turns out better fried chicken than I could ever make at home and what is arguably the best pizza in Chicago is produced by chain. =R=

Kurt, I like to think that for one given meal, if the circumstances lined up right, I'd just go to Olive Garden. I've never been to one but I could definitely see it happening. =R=

Thanks, noam, for the detailed write-up. Schwa is on my short list of places I really want to hit in 2006. Your post just scooted it up the list a bit. =R=

whoa whoa whoa, what? tell me more. ← His place is called Hot Doug's and it's here in Chicago : Hot Doug's 3324 North California Chicago, IL 60618 Phone: 773 279-9550 =R=

There are some (many) places in this world where avoiding chains is especially difficult. I experience it every time I visit my MIL in central Indiana. Sure, there are a few independents in her area but I can't spend a week eating at the same 3 places or inhaling constant cigarette smoke while I try to eat my food. We do cook at her house, but that's always an option for anyone, regardless of one's location. But this discussion breaks down into 2 smaller ones: the food and the politics. I cannot deny that I find the politics behind chain-sprawl disappointing and discouraging. Still, as I alluded above, there are some places in this world where chains are simply too dominant a part of the landscape to avoid them entirely. It's all about available choices -- and they are way more abundant in some markets than others. I live in a huge metro area and almost always chose independent over chain but that's because it's very easy to do so. I have the benefit of choice. But doesn't mean that I will, strictly on policy, avoid chains. I'll take a reliable chain over a filthy or smoke-filled local joint any day. A little diner near my office looks great on appearance but the charm wears off when you can smell the rancid oil in which the hash browns were cooked before the plate even lands on the table in front of you. Ultimately you want to get fed and you want it to be satisfying. I'm not going to let political issues dictate how I eat every meal. Life's too short for such extremism. My appetites are diverse and subject to my ever-changing moods. I will not avoid satisfying a craving simply on principle. Chains, for all their negatives, can turn out some decent food too. White Castle, Taco Johns, Old Country Buffet, Arby's, Potbelly's and Popeyes are all places I've eaten on a regular basis. And on that note, I'm way more interested in hearing what folks who like chains like about them, which ones they like and what they order when they patronize them than I am in debating the larger, philosophical/political issues. I'm not saying that the political discussion isn't important or interesting -- only that it's been played out and we're not likely to be changing a lot of minds here anyway. As for the "wait" issue, I find that it rears its ugly head across the board, regardless of restaurant type or classification. Lines routinely come out the door at hugely popular, locally-owned breakfast spots near me where the food served is no better than at OCB or McDonalds. Each of us has our own sliding scale of wait time over value (or pay-off) into which dozens of details can factor. On some nights a 45-minute wait for great bistro food may seem even pleasant to me, on other nights, I may not even have the desire to stand there for even 5 minutes. =R=

I agree with dls about the timing; you may not have enough of it in this case for optimal results. But here's the important thing -- you're doing it. The experience you get from this first venture will be quite valuable going forward. It's hard to get everything exactly right the first time around, no matter how much good advice you get. Before that, you'll have these initial efforts which will help you greatly down the road. No matter what, it won't be bad this time around and on your next effort you'll have the benefit of this experience under your belt. =R=

Well, yeah, but unlike this crowd, they were easily-impressed =R=

I ended up using a recipe from the Martha Stewart Hors D'oeuvres Handbook and the blini turned out very nicely. I liked the FL recipe too but chose the more traditional buckwheat variety blini over the yukon gold potato version in the FL cookbook. The recipe was very similar to the one posted linked upthread by Gifted Gourmet. I used some excellent buckwheat flour from Bob's Red Mill. All in all, 2.5 passed hours from when I started the yeast until I cooked the first batch. That time includes the initial activation of the yeast and 2 moderate "rises." I made the blini using about 1 T of batter per unit. I made them the night before, let them cool on a rack and stored them in sealed plastic tub overnight. The next evening, at my destination, I reheated them for about 7 minutes at 350 F, before assembling them. At that point they were nicely tender in the middle and their edges were lightly crisp. I topped them with sour cream, gravlax, creme fraiche, caviar, chive, dill and mini potato crisps. Here's how they looked: They disappeared pretty quickly and I learned quite a lot, so I'd say the project was a success. =R=

Great idea! Here are a couple: Saffron Paprika =R=

My spice-savvy friends tell me that Saffron can be stored for up to 7 years with very little or no quality loss. So, stock-up! =R=

I'm on it. But for now, here is a little teaser. Toast at midnight was done via the Jeroboam (or is it the even larger Mathusalem) sized bottle of Perrier Jouët, Fleur de Champagne. It was Champalicious. ← Damn! Just seeing a pic of Joe holding that big bottle put me in a great mood (and I wasn't even there on NYE)! =R=

January 4, 2006... From today's Chicago Tribune - Good Eating section: Bargains, Bargains, Bargains!...in the face of post-holiday budgetary blues, Bill Daley provides some useful information and tips on how to conserve funds in all directions culinary. 10 tips to being a better wine buyer...Bill Daley is on the spot with some solid information. Rutabaga...Donna Pierce with a useful guide. Turning the kitchen into a piggy bank...Renee Enna with a brief review of Cheap. Fast. Good! by Beverly Mills and Alicia Ross. Sharpening your skills on a whole bird...in his regular Prep School installment, James P. DeWan explains why being able to break down a whole bird is a necessary skill. He lays out some useful tips and information on the subject. ===== From today's Chicago Sun Times - Food section: On the cutting edge...Margaret Maples explores the ins and outs of different types of kitchen knives. Some useful information about sourcing and maintaining knives in the Chicago area is provided. Room and board...Denise I. O'Neal rounds up a bunch of local food-related offerings and programs including Chicago's Winter Delights 2006, which runs throughout the month of January. Tastings around town...Celeste Busk previews the week's events in food, including happenings at VTK and South Water Kitchen. ===== From today's Daily Herald - Food section: Warming trend...food editor Deborah Pankey visits with local phenom Mindy Segal (among others) and waxes nostalgic over . . . you guessed it, hot chocolate. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== Chicago Magazine's Dish is back after a well-deserved holiday hiatus with news of an organic pizzeria -- the first in the midwest -- scheduled open on the north side this June. Pizza mavens Penny Pollack and Jeff Ruby deliver the details. ===== =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. <><><><><>

I was really disappointed to taste the Splenda version of Diet 7-Up because it just tasted WAY too sweet to me. But, this weekend I saw for the first time and purchased a 12-pack of 7-Up Plus Island Fruit and it is really nice. I can taste distinctive Pineapple, Peach and Mango notes in the mix. I think it could make a nice mixer; when deployed judiciously. =R=

Wendy, Have you tried Fox and Obel? I think it's a really great spot. I was quite skeptical about it before I went in but the place proved to be really top-notch. They carry dry-aged Allen Brothers meats and their bread baker studied directly under Nancy Silverton. They carry a wide range of superior-quality products in almost every category. If you've never been there, I highly recommend it. =R=

It's been about a year since I've been to any of these places. Has anyone else been more recently? How are they doing? It's been a while since chef O'Connor left. =R=

"Why are they doing this? Why are they doing this? They said when you got here, the whole thing started. Who are you? What are you? Where did you come from? I think you're the cause of all this. I think you're evil! EVIL!" ← LOL! I agree about Hecky's. It'll certainly do in a pinch and there's no question he's cooking over real wood. It's a quality shop. But his sauce is just wrong and his sides are fairly inconsistent. =R=

This has already been discussed exhaustively . . . here. Thanks, =R=