ronnie_suburban

FWIW, Coke Zero tastes different in cans than it does in bottles. I love the product in cans but I had a bottle the other day that wasn't even a close match in flavor to the canned product. If it had been my only experience with Coke Zero, it probably would have been my last. Like most Coke products, the canned version is noticeably superior, so I recommend staying away from the PET packaging and giving it another shot. =R=

I tried to hit Hansen's yesterday but unfortunately it was closed when we visited at around 2:30 pm. We did end up grabbing some snowballs at Tee Eva's but they (specifically their flavors) weren't even close to what I remember them being at Hansen's. Oh well, there's always next time. =R=

Yes, the cap is everything. *drool* There really is no better beef on the cow. Now, there must be some crazy north shorer out there who would just love that nearly fatless eye roast. Hell, I'll bet some poor sop would pay $15-20/pound for it. That would leave plenty of delectible cap available for those of us who are "in the know." =R=

I will have to find out . . . and I will do so asap Thanks for the unintentional tip! =R=

LMAO! Can this be my new signature line? Only 9 days until I return to Alinea and now especially, I can hardly wait. =R=

July 20, 2005... From today's Chicago Tribune - Good Eating section: Lake effect...Robin Mather Jenkins explores the sad irony of Chicago's primary sources for fresh fish. Tricks for tackling ripe summer fruit...James P. Dewan provides tips on how to maximize the enjoyment of summer's all too brief bounty. Wouldn't you like to be an Aussie too?...Bill Daley reports that when it come to wines, imitation isn't always the most sincere form of flattery. Apricots...food editor Carol Mighton Haddix with a useful guide. The Sichuan peppercorn: Safe at last...from the Tribune test kitchen, Donna Pierce reports on these tangy and hot gems over which the USDA ban was recently lifted. Pioneering pastry chef shares a few secrets...The eGS's own Louisa Chu reports on the latest developments in chocolate that are coming out of El Bulli, carried back to Chicago by a group of local chefs and home cooks. ===== From today's Chicago Sun Times - Food section: Chief chefs...Mike Thomas profiles Chicago's hottest young chefs -- the primary force behind Chicago's status as a culinary nexus. ndross' death should alert all...well-intentioned food editor Sue Ontiveros continues to harp on health issues as they relate to food. This week she drags the late Luther Vandross into the fray. Tastings around town...Celeste Busk previews upcoming events at Oak Street Beachstro, House of Blues, Japonais, Motel Bar, Vong's Thai Kitchen and Mas. Five-course dinner at Meztiso celebrates agave...Denise I. O'Neal reports on this event and a few other notable happenings around town. ===== From today's Daily Herald - Food section: Serious about cereals: Americans average 10 pounds or 160 bowls a year...food editor Deborah Pankey reports and also previews a few upcoming events. Heirloom Italian zucchini prove worthy of grilling...Don Mauer has an epiphany about the glory of grilled vegetables. Welcome to the club, Mr. Mauer. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== And last, but certainly not least, in this week's installment of Chicago Magazine's Dish...Penny Pollack and Jeff Ruby give a little love to Gina Sedivy's Sensational Bites in Wrigleyville. Ms. Sedivy has a serious Chicago resume which includes stints at Tru, Artopolis Bakery and Sweet Mandy B's. ===== =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'm crying with regret. If there is a next edition, I'm making it a top priority. At least I'm now in New Orleans where I can effectively drown my sorrows. Way to go, folks!!! =R=

Wow! Absolutely amazing stuff. Thanks for the tantalizing shots. You must be quite the proud papa =R=

Sounds like a fantastic time. I probably shouldn't have bailed at the airport. The flight ended up taking off about an hour after I left the O'Hare. My consolation prize is that my son is spending the night at a friend's house, so my wife and I will have the evening to ourselves -- something I didn't know about until just a few minutes ago. Still, I wish I were there with you guys, but please, don't let her know Bon appetit! =R=

A big welcome to all the contestants who've checked in with us. Great job, folks. Watching you compete was a genuine pleasure. =R=

Unfortunately, I have to extend my regrets. After waiting in the airport for several hours and getting zero solid information from American Airlines about when my flight would actually depart, I decided to bail. An undisclosed mechanical problem with the plane was responsible for delaying the flight. When it was announced that they had no idea when the flight would actually depart, I decided to cut my losses, head home and be there in time to coach my son's little league game today. I so wanted to be there with everyone but previous, similar experiences with American had me feeling that I could be waiting around in the airport all day only to see the flight eventually canceled outright. Since I have to catch another flight to NOLA tomorrow (out of Chicago), I started getting nervous that if the same thing happened tomorrow on my return from Michigan, I could end up missing my business trip. I'm so mad too because I got up at 4 am so I could make it the airport on time. If I had instead, just jumped in my car and started driving, I'd be in Ann Arbor by now. :angry: As of this moment, the flight still hasn't left O'Hare . . . (is there an F.U. emoticon somewhere?) Have a great time everyone! =R=

w00t!!! I'll be leaving for the airport in about 7.5 hours. God willing and the crick don't rise, I'll be at DTW by 9:13 am EDT. I can't wait to see/meet everyone. =R= . . . nice box, btw!

I just received word that The Great American Cheese Collection has hooked up with The Market at Botanicals and will be re-debuting at the weekly Sunday market at The Park at Lakeshore East (220 N. Parkway Drive), this Sunday at 8:00 am (through 1:00 pm). Some of their offerings will include: Fresh Mozzarella and Burrata Zinfandel washed goat cheese from Bodega New Stinky Cheese from Cato Corner - "Hooligan" - washed rind Jersey cow milk cheese 10 - YEAR CHEDDAR from Carr Valley - huge, crunchy and creamy Silver Dollars - goat Cabichou - from Juniper Grove Dutchman's Flat - ash layered creamy goat cheese "cake" All in all, over eighty artisan American cheeses will be available. =R=

Thanks, Ryu, for the reply. Best of luck in all your future endeavors. =R=

Ryu, thanks for checking in. Do you think that participating in the show made you a better chef? Were you able to learn even while you were "under fire?" If you had to choose a winner at the beginning, who would it have been? By the end of the competition, would your pick have been the same? =R=

July 13, 2005... From today's Chicago Tribune - Good Eating section: A sense of place...Bill Daley reports on how winemakers around the world struggle to distinguish themselves in the face of globalization. Taste memories...Bill Daley visits with one local home cook and discovers how she connects to her homeland of Tanzania through cooking. Knob onions...food editor Carol Mighton Haddix with a useful primer. A taste of Paris...Sam Hostettler with a brief review of Suzette's Boulangerie & Patisserie in Wheaton. ===== From today's Chicago Sun Times - Food section: The home plate on the South Side...is the success of the White Sox this season attributable to their clubhouse menu? Sandy Thorn Clark investigates. Salt alternatives keep flavor at the fore...Jim Frost travels this well-worn path. Cool starters...Denise I. O'Neal rounds up some of the week's restaurant specials. Tastings around town...Celeste Busk previews the week's events in food which includes happenings at Bistro 110, Melting Pot, Bin 36, Jet Vodka Lounge, Park Grill on the Plaza, San Gabriel Mexican Cafe, O'Donovan's Pub and Rhapsody. ===== From today's Daily Herald - Food section: Key limes add zest to no-bake tart...Annie Overboe with a useful and informative column about Limes and some great applications for them. ===== And last, but certainly not least, in this week's installment of Chicago Magazine's Dish...Penny Pollack and Jeff Ruby confirm the rumors that Takkatsu, formerly of Winnetka, will re-open next month in Arlington Heights. ===== =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.

Yes, definitely interested Thanks, =R=

Jean, Sorry to hear about your mom. Here's to a full recovery. My grandmother was also at Glenview Terrace until she passed away last fall. She'd had alzheimer's for about 10 years. I'm glad you liked Reagan's. I find that food and cooking are often great distractions and can even be therapeutic at times. Our stop at Reagan's this week included a few slabs baby back ribs, some of those great prime rib-eyes and 4 of the spicy italian sausage, to which I've quickly become addicted. Some folks like to garden or work on their cars but my idea of a perfect Sunday in the yard is putting ribs on the smoker and keeping my eye on them all afternoon. It was just what I needed yesterday after a couple of crazy-hectic weeks. Smoking meats is one of the few things I do which seems to slow time down. =R=

I was full; quite pleasantly so =R=

I couldn't agree more -- although, it is a LOT of food. =R=

No apologies necessary. Unfortunately, our Search feature needs at least 4 input characters to function properly, so I'm not sure this thread would have been easy to find. That's why I added "Gand and Tramanto" to the subject line of the thread; so it would come up in more searches. I really loved my experience at Tru earlier this year. I still think about the lobster and truffle risotto I had there constantly =R=

I hope -- and suspect -- that you'll have a wonderful time. Please let us know all about it . . . the countdown begins now =R=

Dayum! Looks great, woodburner. Would you care to share the exact proportions of your rub recipe with us? I know you are . . erm, well-seasoned when it comes to smoking meats. =R=

I also really enjoy Coke Zero; so much so that I've ended my recent caffeine boycott. It is extremely close in flavor to original Coke. Today, I poured myself a can over some ice, took a few sips and left it on my desk. During the half hour I was away from my desk, I thought about that beverage more than a few times. <scary> I'd tried the Diet Coke with splenda a whilie back, and expected it -- based on some opinions I'd read -- to be at least a near match for regular Coke but it really didn't come close in my estimation. It tasted more like Diet Rite to me. Perhaps because of that, Coke Zero is not only good but surprisingly good. =R=

I've definitely come to the same point of view; at least as it pertains to beef. I prefer hickory. My briskets this past weekend, while very good, weren't as good as the briskets I smoked last summer or the chuck I smoked last month -- both over hickory. =R=