santo_grace
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Posts posted by santo_grace
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I also used to travel alone for work and would eat out since sitting in my hotel room was depressing. (Can you tell I loved traveling?) Not to mention I love eating at new restaurants. I did a lot of research before I went and had some great meals by myself. It was actually the only perk to all the travel that I did. I was usually so involved in the book I brought that the waitstaff would startle me to ask me "if I was finished" or "wanted another glass of wine." I did wonder what other diners thought of me sitting there, and figured that those that thought it was weird, would never dine alone. I think there is a certain group of people like that and they aren't comfortable with it for whatever reason. Some people may be shy, others aren't comfortable doing anything alone.
If someone is asking if its suitable for solo dining, I would think that they would wonder if the restaurant is trendy/hip, and more of a social type place (see and be seen), than one that is concentrating on its food and the customer. I hope that makes sense - I'm not saying that trendy can't have good food, I'm just saying that some places are focused on a social atmosphere. While I don't mind dining alone, there are probably places here in Chicago that I've gone to, but wouldn't necessarily do so alone because of the crowd.
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I'm totally embarrassed for my city. This is just ridiculous.
I'm embarrassed also! And slightly afraid of what is next.
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Is anyone else embarassed by this? How can Chicago be a restaurant destination city when we can't even serve foie gras?
Looks like I need to find a supplier for our New Year's Eve party. Where in the suburbs just north of the city can I find foie gras?
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I went to a new place in the Loop, SpaCafe, and had a chicken and brie quesanini (isn't that fun to say) and a side of cucumber salad. It was very good and definetely worth a visit back.
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I'm also really looking forward to a SF blog. Other than Chicago (where I live) SF is one of my favorite places. It's one of the places I tell my husband I need to get back to every few years. And please be sure to give us another shot of the cats.
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I'm hungry, and I'm thinking it's about time to head out for my class. I'm considering stopping by Costco and eating a hot dog for my early dinner. As I confessed in this Costco snack-bar thread, I am deeply in love with the Hebrew National kosher hot dog and often buy one from the food court when I am in or near a Costco. For $1.58 including tax and beverage, it's got to be one of the cheapest meals going.
I love the Hebrew National hot dog - it is the only good thing to eat at Wrigley Field in Chicago. I go to a lot of baseball games, so it is good to have at least one thing I can eat there. Especially when loaded up with tomatoes, mustard and pepperoncinis. It costs twice as much though.
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What he calls "the dreaded hot mushrooms on toast." sauteed wild mushrooms and shallots on top of crusty bread topped with a gruyere white wine sauce. He hates it, I love it.
Second choice is an omelet, or spaghetti carbonara.
liamsaunt - I'm really going to have to try the dreaded hot mushrooms on toast. It sounds delicious.
When my husband is away, I eat lots of big salads or microwaved popcorn for dinner.
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bittersweet - I was reading through the entire thread and thinking the whole time - omelettes! That is the most popular use we have for them in our house. We wil have to try the vermouth - one question though - sweet or dry?
A quick recipe is to carmelize some shallots (about 2 thinly sliced) and throw in some shrimp, 1 tbl. sugar and 2 tbl. thai chili sauce and cook until shrimp is done. Serve over rice. So quick and yummy.
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I eat at fast food places, I really don't mind. What's wrong with fast food anyway?
its food..... granted its not your ideal type its still edible and some of em taste pretty darn good!I agree. I used to travel for work and was very happy when I was in an area with a Chick Fil A. This summer I finally managed to get a Culver's Butterburger after I had heard so much about it.
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OK, maybe I should say my friends SMIRK when I mention egullet. However, they have all benefited from my time spent here and they can't deny that.
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Great thread!
I was just thinking about this yesterday when I overheard a coworker telling another coworker what a felafel is and how there is a place around the corner that have a good one. Alas, the coworker decided to go to Subway for the usual.
I'm fairly new to the job here, so I didn't interject with any comments...just smiled to myself and wondered how much she would freak out if she knew what my husband and I spend on meals out or on our dinner parties at home. Over the years, I've started to tell people that eating out is my hobby. People will accept cooking or baking as a hobby, but I've had some tell me eating out can't be a hobby. If it's an activity that I choose to spend my money on then it's a hobby.
As for the felafel-loving coworker, she's about 10 years younger, so it a lot of fun discussing food with her. She's at a different stage of life (out of college) and wants to start doing more as far as cooking goes and trying new things.
Luckily, our friends all like a good meal - either home cooked or from a restaurant.
My husband and friends do smile though when I say "on egullet the other day, I read...".
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I also cooked the lentils and sausage...so quick and easy. Is that why it appealed to a few of us? I've also resolved to cook more food at home that I like to eat out...lentils being one of those items.
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My husbands doesn't understand this one -
Crackers (preferably Townhouse) with bottled cocktail sauce. Does adding in horseradish make it less slummy?
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I have about 30 cookbooks, but can't remember the last time I opened most of them. The ones I use the most are:
New York Times Cookbook
Jacques and Julia's from their TV series
Better Homes and Garden
Julia Child's - The Way to Cook
William Sonoma's series Soup, Pasta, Salad
I hope I got the titles right - I'm writing this list while at work - trying to forget that I am at work after a long weekend of relaxation and cooking.
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Great topic.
My wish list:
1. NY style pizza. Not thin crust. Honest to goodness triangular shaped slices that flop around and you can fold in half to eat.
I couldn't agree more. It's one of the things I must have when I go home to NY because I miss it so much.
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I agree with just about all of those - some places I've been to and others I haven't yet. My frontrunners are (if I had to pick just 3):
Schwa
Moto
Avenues
A couple not on the list -
Kaze
Matsumoto
Places I want to go to more often:
Sweets & Savories - what a bargain!
Bistro Campagne - ohhh, it's the chicken that brings me back
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My husband and I do a 8-9 course meal also. It really amounts to more than 9 courses since we have some vegetarians. We are able to make the amuse, salad and soup courses all ahead of time. The middle courses require some labor on our part, but much can be done ahead of time.
In the past the amuse has been a ravioli (butternut squash) or a crostini with onion marmalade and a really good melted cheese on top. Something quick that can be made ahead of time and then popped in the oven to cook.
This year for salad will be arugula, serrano ham, goat cheese, pomegrante seeds with a honey vinaigrette. It is an adaption from a salad in December's Food and Wine. In the past, it has been a basic salad with Jacques Pepin's dressing in a jar (from Jacques and Julia). Last year, it was a do it yourself salad where we created the basic bowl of lettuce and then passed a tray that contained different types of nuts, dried fruit and cheese to put on the salad.
The soup has been the same - my friend's Grape Harvester's soup...no grapes, just wine, garlic, broth and a few chopped plummed tomatoes. Very easy and light. This year we hope to try something new.
Seafood course have been shrimp with a champagne buerre blanc (can be made ahead), and mussels (cook so quickly your guests won't even notice you are gone).
We always do a foie gras course, which means we need something for those that don't like foie gras. Blue cheese, pears and figs have made an appearance over the years.
This year we are leaning towards duck confit with risotto, which means some cooking time in the ktichen while the guests are at the table. But we are very excited about making duck confit for the first time. In the past we have done roasts and squab both of which can be popped in the oven. The vegetarians have gotten fish/veggies cooked in parchment. It can be put in the oven while the meat rests.
The cheese course is always a big hit, especially if accompanied with dried fruit, nuts, spreads, etc.
Dessert is the easiest since we request someone else bring it.
All of this requires some work but we love doing it. The first year we did it no one had any idea what we were planning. We kept emailing various people saying "do you like...". They were getting so confused and started to say they would bring their own meal if we were feeling overwhelmed.
If you have time to print out the menu with your wine pairings it makes a great memento to go home with.
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I just wanted to say that I am enjoying this thread so much. What a great insight into Dutch cooking.
And I know this is a little off topic, but...the St. Nicholas tradition is the premise of one of my favorite David Sedaris stories titled "6 to 8 Black Men". It is a humorous take on the tradition and I laugh every time I think of it, much less hear it. So, thanks for the laugh and the great cooking!
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I agree that a restaurant should have a website especially since it how I plan half of my dining for vacations. I am thankful though that Alinea did not have a website back in May...it's actually how I found egullet!
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I was all prepared to cook dinner but then realized it would be impossible with the trick or treaters. We also ended up taking one of our cats to the vet for a limp that has been going on since Saturday. Of course, they couldn't find anything.
So, dinner was a pizza and salad. The pizza was takeout from a place that does the best impersonation of New York style pizza that we have found in Chicago. For those not familiar with Chicago pizza - the thin crust pizza is vastly different from NY style. Most people think it is similar to a cracker texture, instead of the delicious, grease dripping, fold in half crusts found in NY. Also, they cut the round pizza in a grid fashion for whole pizzas, which results in small pieces (about 4 bites) and no crust for the middle pieces. I've had many discussions with people about how it is a pizza pie and should be treated as such.
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This weekend was one of those where we actually got to cook quite a bit. Saturday we had duck breast ala orange with the wild mushroom soup posted on the soup thread and a salad, accompanied by some pinot noir. We finished it off with some Lindt's chocolate witih pistachios.
Sunday we put a boneless leg of lamb on the rotisserie for the first time. It was a little too rare, but we were starving so we ate the ends and we will finish it up in the oven tonight. I made one of our favorite potato dishes with goat cheese and lots of cream. We washed all this down with some cabernet. Dessert...Halloween Candy.
I also carmelized some onions to create a tart tonight with some gruyere. We had to buy a whole duck for the breasts (everyone was out of fresh breasts), so I cooked the leg and thigh by using a Julia Child recipe from the Way to Cook. Nothing like pulling a duck leg out of the refrigerator and noshing on it.
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Maggie, I live in Chicago and am looking forward to your blog. It's always good to know of some places in the suburbs to go to.
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Macs and Courtlands used to be my favorites too - but soemwhere along the line they became more mealy than tasty and I stopped trying to enjoy them. (it might have been just the ones that get shipped). macintoshes are still the best for cider and pies in my book tho.
I think that's why i like the Honeycrisp - it's flavor is reminiscent of mac to me. Like a cross between a mac and a red delicious.
and i guess my taste buds are on target....meet honeycrisp's folks:
I understand what you mean that they can get mealy. I hardly ever by them in the grocery store, but instead try to get them at a farmers market or direct from the orchard. Fall is my favorite season, and one of the reasons is the first bite into a great Mac.
We had some really good honeycrisps a couple of weeks ago also. Thanks to budrichard for suggesting Brightonwood Orchards. www.brightonwoodsorchard.com
Foods you inexplicably hate
in Food Traditions & Culture
Posted
There are a few things I don't like, such as olives, or smoked or cooked oysters (but love raw oysters) or fake strawberry flavoring.
But one of the biggest things I don't like is black pepper. Fresh ground or not. I will put it in food when I cook, but don't like it sprinkled on somehting after it is cooked. Or encrusted on meat before it is cooked. In other words, no steak au poivre for me. The only dish I have ever sent back at a restaurant was beef carpaccio coated with black pepper.
"It tastes like burning."