Aurora

I love mayo in my potato salad, but I make my own with flavored oils and the flavor possibilities are endless. Miracle Whip...the sandwich and salad world knows no greater affront. I like to use red potatos. I also like Yukon Gold potatos. I sometimes mix them with fingerlings, but when I do that I cook the different types of potatos separately. I usually boil the potatos in salted water, but I have also roasted them. The skin always stays on. I like to assemble the potato salad while the potatos are still warm. I have added various things in different combinations: bacon, roasted mushrooms, cheese--sometimes coarsely grated, sometimes fine, sometimes cubed or crumbled (blue cheese is amazing), dill, tarragon, chives. If celery is added, it must be finely chopped. I cannot stand big chunks of celery in anything. Red onion, shallots, green onion, parsley and garlic are a must. I also like using dry mustard and a good amount of cracked pepper. An occasional splash of red wine, white wine or cider vinegar gives it a nice punch. Not being an egg fan, I generally don't add them, but I will used chopped hard-boiled eggs with the yolks removed from time to time. The recipe with sausage sounds really good. Since a number of us are about to bid farewell to the farmer's markets, here is a link for really nice fingerling spuds Earthly Delights

OMG, you mean you didn't already drink the Opus in celebration of the new baby? DRINK THE OPUS!

I'm sure you are well aware of the profundity of your question. Within the realm of food, there is simply not enough time to know about, let alone consume, all that there is out there to be enjoyed. I would like to think that is one of the reasons why we all take so much enjoyment in this site and devote ourselves to it so passionately (especially when our thoughts and observations sometimes clash). The idea that I could dine at Charlie Trotter's, Norman's, El Bulli, La Maison Troisgros, The French Laundry, etc.; and think that such an experience would be "it"--with no next, new experience yet to come--would be a sad thought, indeed. If that were true, the joy of experiencing food would be finite. It is purely infinite. I'm sure even Charlie Trotter (and Awbrig) would attest to that. I certainly have my favorite places that I celebrate even when the experience has been lackluster, but it in no way weakens my devotion. It also doesn't prevent me from enjoying other places in the same way. Without speaking for Awbrig, I would argue that his experiences at Trotter's are multi-faceted. The food obviously plays a large part in his enjoyment, but it is not the only part. His ability to celebrate CT's also doesn't obscure his ability to celebrate the work of other chefs, whether he says so openly or not. For me, I guess my answer to your question is no, and I hope that will always be my answer. Such things are what I search for in the hope that I will never be able to find them--dining experiences or otherwise. It's that whole thing about the quest and the journey being more significant than the destination (blah, blah). BTW - Awbrig, when are we going?

Cabrales - thank you for that report. I'm sorry that the experience was not more memorable. On the point of "parting gifts," it is not uncommon for guests to leave with boxes of beautifully tied mignardises, signed caps, shirts, cookbooks, menus, or the labels from the wine that they enjoyed.

You even made it to Essen Haus? I know you weren't necessarily there for happy times, but did you play the boot game? If you didn't play the boot game, did you see people there who were playing? Yes, please elaborate on you meal at L'Etoile, especially the vegetable selections. A friend of mine did a stint there as a line cook.

Thanks Mixmaster and ngatti! As my travel plans have evolved, a major change has occurred, which is quite positive. My original plan to spend two to three weeks is still on, but some work-related things have krept up as well. This means that I will be visiting multiple times over the next year. The positive part is that I usually have the ability to incorporate a weekend into such trips, and that means more opportunities to add 2-3 visits to places during those times. The suggestions are great, so please keep them coming. I am open to it all. What has been really wonderful about the response to this thread is the amount of wine information that has been offered. My wine knowledge is terribly lacking. One of the reasons for that is the fact that I am a lightweight, and there isn't much that I can do to combat it--no method has the ability to raise my tolerance. Two glasses of anything is about my limit. I can go from being fine to stinking drunk in just a few sips, and it happens instantly with no warning. That can be stretched to three glasses with food, but that is pushing it. My mental association with alcohol has been one of extreme caution, and that has served as the foundation for a somewhat lackluster approach to learning anything about wine until recently. I have come to realize that low tolerance doesn't stop me from enjoying and learning as much as I can. There's a reason for the buckets at tastings (even that leaves me lightheaded on occasion). It does make my wine knowledge slow-going. It also makes developing a palate nearly impossible because part of having a well-developed palate involves having a library of tastes, textures and subtleties stored in the meomry. On the bright side, it makes dining a little less expensive. One bottle of wine (shared) or two well-matched wines by the glass, and I am set. So thanks everyone. When I titled this thread "Napa Valley Novice," I meant that on several levels. Does anyone know of knowledgeable wine folks, who, like myself, have next to no tolerance for alcohol? I can't imagine I'm the only person on the planet with an interest in wine even though I can't really drink it with great relish.

Elizabeth Ann - I am very sorry to learn the recent development. I will keep you and your family in my thoughts and prayers.

Take a good map with you if you plan a meal at L'Etoile. I tried to get there on my last trip through Madison. All the streets around the Capitol look exactly alike. I must have circled around for forty-five minutes, never getting any closer, it seemed. Finally I gave up and went to a Mexican restaurant. For geographical reference, L'Etoile is on the north side of the Square. Park on Mifflin. I lived in Madison for eight years prior to moving to Chicago, and the Fat Guy's dining guide is quite sound. A few side notes: The student population hovers just under 42,000 total. When I started there in 1984, it was 45,000, and that increased every year that I attended, then enrollment was reduced. That was prior to the expansion of the law school, the business school, and the construction of several new dormitories. Now it looks as if enrollment is back on the rise. Culinary alumnus of note: Charlie Trotter '82 (BA in Political Science and Philosophy) The State of Wisconsin is on a rotation for the title of "Heaviest State" that includes Indiana, and Iowa. The largest lecture hall on campus seats about 400 people. If you lie about your French as a way of getting into the French House, you will be revealed and evicted. They were nice to the Fat Guy because he was a visitor. One of the rules is that French is the only language spoken, especially at meals. Potential residents are given written and verbal tests prior to acceptance. If you've got no game in the language department, don't even try it. With regard to the ice cream that is sold on the UW campus, you can go to the student unions (there are two: Memorial Union and Union South), but you should go directly to Babcock Hall, the actual source of the ice cream and one of the most visited spots on campus. It is very close to University Hospital (it is a campus building, and they sell the ice cream there, too). If you spend any more time on the campus, you must go to Memorial Union (800 N. Langdon) and hang out in der Rathskellar. That is the campus place for drinking beer. If you are a student, it is the place for drinking beer and blowing off classes. There is a beautifull terrace that looks out on Lake Mendota. This is the time of year when it is the most beautiful and enjoyable. Mickie's Dairy Bar Michael's Ice Cream Doty Dumpling's Dowry Himal Chuli (get the chili chicken if it's still on the menu) Amy's Cafe (when my mom attended it was a hippy hang-out called the Penny U) Essen Haus L'Etoile (describing Odessa Piper as the Alice Waters of Wisconsin is not an exaggeration) All really good. With the exception of L'Etoile, all were among my favorite student haunts. L'Etoile was for when the parents came to town. Also, check out: The Fess Hotel (near the Capitol) White Horse Inn Ovens of Brittany Non culinary note: The Soap Opera sells everything that is related to luxurious bathing, smelling good and having healthy skin. It is owned by two gentlemen named Chuck (Charles Bauer and Charles Beckwith) They have a devoted core crew that has been with them for over 20 years. The wall of fragrant oils--used as perfume, or to scent lotions, body oils, etc.--is incredible. You can easily find a nice gift for your mother, and they will gladly help you. It's across the street from Himal Chuli. I'm sorry to hear about your mother. All the best!

Let us never forget the "interchangability of foodstuffs!"

rsux, nightscotsman - Thanks. Shramsburg will probably be perfect for the section of the trip when my mother will be with me. By the end of my time there, I think I may be permanently drunk.

Just bein', me. It's what I do.

Awbrig - the pics are now coming through loud and clear. BTW, you are posting these photos with permission, right? We wouldn't want Belinda, Chef Trotter or your mother to get angry and sue, whould we? At the very least, you could be banned from Trotter's for life!

Is your mother the one in the blue hat?

You will not be able to put yourself in Belinda's capable hands. She is away on leave. As you said, there are others who are quite capable. Belinda wrote the wine notes for Trotter's Meat & Game volume. Awbrig - Did you seel Belinda on Chicago Tonight? She and Alpina Singh, of Everest had the entire half-hour with Phil Ponce a little over one month ago. They discussed the biz and how they got started. The last five minutes was devoted to wine recommendations.

You're almost there. One more thing, it's not "A Mr. Beef." You will be stopping by THE Mr. Beef. To be fair, there is another location, but so what? Mr. Beef On Orleans (official name) 666 N. Orleans (that's for real) Chicago, IL 60610 312/337-8500

Exactly, my friend. Exactly.

Sorry. The sandwich looks like it has sauce all over it. I questioned the pizza because...well...we're taw'kin Italian beef here! I recognize Lou's pizza, first by smell, then by sight.

Nope! That ain't it (insert incorrect answer buzzer noise here). What you were served sounds strangely, and unnecessarily gussied up. The grilled bun with butter is interesting. I've never had one with the gravy that you described. Generally, its just jus. The giardiniera also sounds interesting, but it is more akin to what we put on hot dogs--very vinegar-y. I'll give you the fried onions. Does this mean that you are in on the Italian beef showdown? There's always room for one more at Mr. Beef. The more the merrier. We've yet to hear from Rail Paul.

Wow, Lady T! Great post. Yes Plotnicki, what Lady T shares regarding Frontera and Topolobampo are the buzz. The last time I was at Topolobompo it was fantastic. What I now hear is good, but currently not great and that is the direct result of publicity tours for the new companion book for Mexico: One Plate At A Time, and a brutally tight production schedule that illogically bounces back and forth between Chicago and a multitude of locations in Mexico (I believe he has committed to one or two more seasons). He will return, and good will once again be great. It is also true that Chef Bahena is taking all that he gained at Frontera and Topo and expanding upon it in wonderful and slightly less pricey ways. I actually like Ixtapuzalco better than Chilpancingo. The prices are better, too, but that is only because Bahena still can't get away with sky-high prices in Logan Square at the moment. Like you, I have not been to Trio in a Blue Moon. At the time, Gale Gand was still there. If you will recall, we were trying to coax Awbrig into telling us a little bit more about his experience there. He felt it was a bit of a shake-down, but I don't know if that was pre-Atchaz or not. I agree with you on just about everything with one exception: mk is just not very good. I so wanted it to be good, but it is so not good. The meal that I had there was horrible. The food was minimalist and dull, and the size of the portions is what I would expect to find with a multi-cours degustation menu. The only problem is that mk's menu is a la carte. Their sommelier recently left taking all of his wine notes, knowledge, and information about their cellars with him. The wine program is currently not in the best of shape, and people with little or no expertise in wine are taking up the slack. Plotnicki, DON'T GO THERE. Ask Simon Majumdar what he thought. Definately go to Aubriot. It's wonderful food. Trotter has been spotted at Aubriot, Arun's and Naha. He has recommended all of them highly in various books and interviews. Up for any cheap eats? Ribs? Soul Food? Polish?

You are serious! Very Chicago, indeed. I kinda like to see that, but I am too afraid to go and find out. Has anyone heard from Rail Paul? Rail Paul! Oh, Rail Paul...

Chicago has been issued a challenge. New Jersey, you're on! What..? Secret sauces...kummelweck bun...? No. No. No. Similar in style? I don't think so. CHICAGO Italian Beef Sandwiches are in a class all by themselves. The comparison you are making is one of apples to bananas. It doesn't work. The only thing that can be compared to a Chicago Italian Beef Sandwich is another Chicago Italian Beef Sandwich. It is a matter of degrees. Quality, fresh ingredients, of course; but who serves up the leanest beef and shaves it the thinnest? Who has a mixture of sweet and hot peppers and seasonings (giardiniera) that hits the right note? Who makes the best bread, the right au jus, who has the best technique for dunking the sandwich--making it flavorful and slightly soft on the outside without turning it to mush. OK, now if all those things are in place, lets talk about the environment in which such a work of art is created. You should be taking a number rather than waiting for a host to seat you. It must have a few hole-in-the-wall qualities. Seat yourself tables is OK, but stools and a counter are better--especially if arranged in a picture window so that you can enjoy your masterpiece while facing the street. What's on the walls? The more kitsch nailed up there, the better. Everyone has a favorite neighborhood spot, for sure. But everyone knows MR. BEEF. Rail Paul - I am willing to bet that Awbrig and Ronnie (once he overcomes Al's) would love to join me in escorting you up to the counter at Mr. Beef on your next visit to Chicago. Oh yes. Mr. Beef is gonna kick your kummelwek buns hard.

Man, would you have been in the woodshed if you hadn't named Mr. Beef. I really can't think of any others that I like better. BTW - Don't get Italian Beef at Portillo's, get a Polish.

I will see if I have any luck in finding it here in Chicago. I have a few excellent sources.

Luchshel - thank you for the suggestion. Would you please share what is it about the cab that stands out for you? Better yet, what is it about the other wines that keeps you from recommending them as highly? I'm curious. I will look up Silver Oak in my book.

What did you expect? You were in the Midwest, not California! You should go back around Thanksgiving to see Midwestern fat people in winter gear. Have you heard of The Common Grill? It's in Chelsea, outside of Ann Arbor. Very decent. Believe it or not, not everyone is fat (I must admit that regionally, Iowa makes a strong counter arguement against my statement). Of course I type this as I sit at my desk shoving doughnut holes from Lou Mitchell's in my mouth. It's OK. I put Equal in my coffee.