Aurora

Allen - Just this evening (morning) the local PBS station ran a documentary on the hot dog in America. I thought of you. The Weiner's Circle was not mentioned, but they did mention Superdawg on Milwaukee. I agree, I don't like the "salad bar" style hot dog either, and in these parts, saying so is sacrilege. Still, I believe in to each his own, and I persevere. I like grilled onions, kraut and mustard (brown, please). I like relish, but the neon green variety, common to Chicago, took some getting used to. I'm still not there. With regard to Keefer's, check out the thread on Chicago steakhouses. It is in this forum. Keefer's is good. It's in it's first six months of operation and has recieved consistently good commentary. As a result, Keefer's is attracting more of a "trendy" crowd than a serious dining crowd. The food and service are good, but I think it falls more under the heading of chop house than steakhouse, but that's me. Chicago Steakhouses Thread BTW - The hot dog documentary is titled A Hot Dog Program.

Welcome, and thank you for placing your first post in the Heartland. Quick note: be on the lookout for members who make a point of attacking newcomers. Hold your ground. They'll get over it. I cannot comment on the Palm. As for Gibsons, it is see and be seen in spite of the low lighting. It is located in a very fashionable area of town. It's good, but you will find better if you venture south to Hubbard Street and near vicinity. OR, go to Gene and Georgetti's (Corner of Illinois and Franklin, beneath the L tracks). Joking about meat aside, the steaks are wonderful.

Mimma's is an OK Italian restaurant on Brady Street, which has a cluster of Italian restaurants/bakeries/grocers. It's a reliable place, but I wouldn't put it on one of my "Best Of" lists. In terms of Italian food in Milwaukee, I think Mima's Cafe is worthy of closer examination and a "Best of" nod. There aren't many outlets for upscale Italian food in Milwaukee. The establishments that immediately come to mind are The Spaghetti Factory in Ceaderburg, and Bucca. Neither restaurant is terribly impressive. After that, there are a number of mom and pop type establishments. No other Italian cuisine in southeastern Wisconsin comes close to what Mima is doing.

ABSOLUTELY! But, menudo comes in the morning. Washed down with ginger ale. Gatorade has a tendancy to make some of us relive the magic. That's bad, very bad. The night before, after drinking but before hitting the pillow, drink lots and lots of water and take 3 aspirin (concentrate, it can be done). Now Tommy, you must know that if the beverage of choice that brought you to this regretful state is TEQUILA, sorry, all bets are off. Nothing short of a deprivation tank and time will help you. If that isn't available, initiate some type of prayer with the porcelin God when you get home. Then, pull all your shades. Forget about the aspirin. Sip the water slowly, and make sure another glass of water is on the night table (a cold compress wouldn't be a bad idea). Make sure a bucket is on standby, and God be with you.

Cabrales - Certainly no disrespect, but you seem to misunderstand my meaning. My point is not members who ignore threads. I ignore threads that don't interest me, don't you? My concerns are also not extended to members who post based solely on a thread's title without reading the posts of other members. Afterall, those members are still participating even when their comments don't quite connect with the discussion. I am questioning the occurrance of new members who join with the full intention of participating but are turned off either by what they experience directly, or by what they view. These aren't necessarily disengaged individuals. There is an incredible string of names with one or two posts or none at all that comprises the Member List. They get started then suddenly, they disappear without a trace. There's a reason for it, and I don't believe it's all disinterest or a fear of typos. Believe it or ignore it, but a significant number of those people are voting with their feet. If that's is true it's very unfortunate for a site like this, and the point that John made in this regard is very clear regardless of who did and didn't like what he said. The irritation over the statement about wealth is noted, but it only serves to obscure a larger, more important set of circumstances that I hope everyone will stop and take a breath to consider. I think the site deserves it. After that, please return to a discussion of Gale Gand's beignets.

I went back and forth...post, don't post...post, don't post...I finally ripped the last petal out of the daisy, so here I am. Perhaps I have been relegated to that ever-so-loving title of Troll, I'm not sure (for goodness sake, don't respond to that; it's not the point), but I am not here for the purpose of praising or criticizing John Whiting. I do not agree with everything that John stated in his piece, but parts do make me revisit certain observations that struck me when I initially joined eGullet. What I offer is my impression based on what I have experienced as a member of one month and a day. John’s article reminded me of an instance that occurred when I first joined. One my posts was cavalierly dismissed out-of-hand by someone who later apologized for the comment. On the same thread, matters were taken in an opposite direction by another member who went as far as giving an elongated analysis of why they felt my opinion was wrong. An unreasonable set of criterion was applied to my post, which had not been levied upon any post that came before or after, and the member ended by asking others to offer their thoughts on who, between the two of us, expressed the opinion that was better (no one responded to the call). Did it piss me off? You betcha! What most irritated me was that the thread was of the innocuous "discuss your favorite..." type--anything that was offered in response to the topic was valid and not a matter of factual, "correct" or "incorrect" thinking. Because a select few did not care for my opinion, they felt that they had justification for trashing it. I am of the opinion that the practice serves to diminish discussion rather than elevate it. What I experienced nearly made me turn away after two days, but I put it in sharper perspective. It was disappointing, but I got over it. Rather than responding in kind, it occurred to me that such an interaction was truly a part of the beauty of the site. I'm sure I have posted things that have not met with great favor just as much as I have read the posts of others who have not delighted me with their commentary. The differences of opinion in the discussions are what keep everything moving--not the agreement. This is true even when the topic dissolves into insipid debates about the use of was and were and an unending diatribe about journalistic "ethical breach" (see what I did there?) The article has clear importance. It also picks at the scabs of several “resolved” issues that continue to boil beneath the surface. If this were not true, discussion would not continue for five pages (and counting). Love it, hate it, love it in spite of hating it...the replies just keep coming in dissent and all—truly effective PR. John makes a specific point that is worth closer examination: A quick review of the eGullet Member List reveals a significant portion of the membership that posts once or twice never to be heard from again. An even greater majority of members NEVER post. It begs the question of why? Why become a member and not participate? Guests can and do lurk. It’s far easier and clearly more anonymous than lurking as a member. Of course, there are members who are most comfortable as Lurkers, but are they all Lurkers? Could there possibly be promising beneficial voices out there that, just maybe, are turned off before they really get started? If that is true, what makes it true? This would not be nearly as startling if the members in this category numbered in the hundreds rather than the thousands. Did John hit upon something? Does our own conduct work against us and aid in limiting the expansion of the site?

MY, MY, MY! I didn't realize you could order off the menu there. What kind of place are they running these days? Back on topic--Keefer's is a newcomer that is well worth investigation.

Many apologies to Mimma Megma for the exclusion of Mimma's Cafe. I hang my head in shame.

I don't think Bucket O' Suds is still in operation

Suvir - I must admit that I have never heard of Burra Kabab. I am interested in knowing your thoughts on why people would not understand this recipe. Could you elaborate on your reasons for omitting the recipe from your cookbook?

WHO is Ainsley Harriot? "Bozo" doesn't quite sum it up. Ainsley Harriot is a disgustingly annoying, unfortunately ubiquitous television chef on BBC. He's a dancing, grinning, wide-eyed Muppet in human form. Take the persona of your least favorite TV celebrity chef and turn that into a caricature--voila!--AINSLEY HARRIOT. If they turned his show into a half-hour animated children's cartoon, it would be much easier for me to watch. Then, I wouldn't have to struggle with the fact that Harriot is for real. I saw his show for the first time while in London. I am also not a violent person, but I wanted to kick the television off its stand when I couldn't find the remote. It was one of those rare times when one is embarrassed while watching television; even when alone. He's borderline offensive. Listen to Jason P. If Harriot "pops up" (he literally pops up), look away. Surf to the first rerun of Star Trek that you can find. You don't want to know any more about Ainsley Harriot than what you have been told.

Suvir, Jaymes and Sandra - Forgive me for taking so long to get back to you. I was looking forward to putting my feet up this weekend, but it was not to be. I was called out of town unexpectedly, and didn't get a single opportunity to relax, but I'm back, and all is well. I do not recall a time when I saw my grandmother (great-grandmother) use measuring cups and spoons. It was always a handful of this, a scoop of that, etc. Though I am a little more exacting than she was, I prepare this recipe in a similar fashion. I have included measurements, but I strongly encourage experiment. I tried arborio rice--don't do it. I've also used rum, port, orange zest instead of lemon zest (the recipe for the sauce was changed accordingly), dates--I like to play with it. Rice pudding is very forgiving and open to interpretation. This is the standard recipe with a few alterations (carmelization of the sugar, coconut milk, heavy cream, egg yolk, vanilla bean, ground nutmeg, lemon zest). The changes add richness and intensity of flavor while staying true to the original recipe. I don't mention alterations to family members. They're purists, and I don't want the guff. It's all Grandma with a little me mixed in. Some recipes for rice pudding use freshly made rice or leftover rice--grandma always used leftover rice. It's baked. The end result is custardy; more like a brulee. Any long-grain rice works well as long as it is not converted. Basmati rice is excellent. Typically, it is served with a lemon sauce. Here is the recipe: 1 c. sugar 2.5 c. coconut milk 1.5 c. heavy cream 2 eggs 2 egg yolks One-third c. golden raisins or dried currants 1 vanilla bean 3 c. cooked long-grain rice (not converted) One-forth tsp. cinnamon freshly ground nutmeg 1 tsp. lemon zest Preheat oven to 325 degrees. Butter 6 - 6oz. ramekins. In a 2-quart saucepan over medium to low heat, cook the sugar to a light caramel stage (light golden in color, approximately 315-320 degrees). Add the coconut milk and the heavy cream to the caramelized sugar stirring until the mixture is smooth. Continue to heat over medium to low heat and stir occasionally. In another bowl, wisk together the eggs and the egg yolks. Continue to wisk and slowly pour one-third c. of the sugar and cream mixture into the eggs (don't cook the eggs). Pour the egg mixture into the sugar and cream mixture. Blend completely and allow to cook and slightly thicken. In another pan over medium heat, cook the raisins in the brandy until most of the liquor is absorbed. Remove from heat. Cut the vanilla bean in half lengthwise. Scrape the seeds from both halves and add to the cream mixture along with the rice, raisins (with remaining liquid), cinnamon, nutmeg, and lemon zest. Spoon the mixture into the prepared ramekins. Place the ramekins in a bain-marie that has been set up in a 9" x 13" glass pan (I place a shallow rack in the bottom of the pan. I get the best results if I pour in boiling, rather than cold water). Bake until a toothpick inserted in the center is removed cleanly. Remove the ramekins and allow them to cool on a rack until the custard is set. WHITE WINE LEMON SAUCE 1 c. sugar Juice of 2 lemons Grated zest of 1 lemon one-half c. water one-half c. white wine 4 egg yolks 4 tbs. unsalted butter (half stick) cut into pieces In a 1-quart saucepan over medium heat, combine the first four ingredients and heat to boiling. Reduce heat and simmer until sauce thickens. Add wine and continue to simmer for 2-3 minutes. As the sauce simmers, wisk the egg yolks until smooth. Add 3 tbs. of the lemon mixture and mix until thoroughly blended. Add the eggs to the lemon mixture and mix completely. Add the butter to the sauce and stir until the butter is melted and completely incorporated. Allow to cool. The sauce will keep for several days, serve warm. I have served the rice pudding warm or at room temperature.

I use coconut milk in my recipes for rice pudding and sweet potato pie. These are family recipes handed down by my great-grandmother. She did not use coconut milk, but I think the addition (substitution) gives both recipes a nice richness.

Suvir - your menu sounds so delicious. When you have the time, would you please post your recipes for Sarson Kaa Saag, Spinach and Potato Cakes, Matar Pilaf, and Tamatar aur Pyaaz Ka Raita? In Mexican cooking, the preferred method is to toast using cast iron. I assume this holds true in Indian cooking? Is there another, more desirable method that yields more favorable results?

Very true. Certainly tell us about this place, but rather than telling us why we should care, let your self-promotion (never shameless, if done well) reveal enough and stealthily guide us into thinking that we have figured out why we should care on our own. Good self-promotion is somewhat invisible and seamless. Telling us to "keep and eye out" screams and commands a little bit. Telling us about Bella in a heartfelt, informative way will subtly raise curiosity and interest. Don't just tell people to "look." Entice them. Make everyone want to lift up the curtain and see what is behind it. If people like what they find, they will encourage others to follow suit. SO...Who owns the restaurant? Can you tell me about the chef (sous, executive) and the pastry chef? Are they formally trained? If so, where? Self-taught? Where have they worked prior to Bella? What are their accomplishments? Signature dishes? What is the approach (or philosophy) to the cuisine? How big is the restaurant? Who designed it? Why now? What is the quality that will set Bella apart? I know. Questions, questions.

Southern Girl - thank you. That was incredible! I am glad that you had such a wonderful time and that you could share such an intricate report. I think you and Lizziee should get together and write a book of essays and observations about your dining. If it as detailed and reads as well as your posts, I think your efforts would culminate into a fantastic read that will be helpful and enjoyable to many people. Two college friends, who live in San Francisco, will join me intermittently. On a few days, they will both be with me. On other days, I will be alone, so I especially enjoyed that part of your post. I will also try to hook up with other eGullet members for different things on the various days. Thank you for the tip about not needing to drink Mondavi while at Mondavi. I will get some just the same, but I will have other choices in my basket. My notebook is getting very fat. I'm looking forward to your next post.

This sounds really wonderful. Thank you for posting it. I am just beginning to learn how to prepare Indian dishes. How does this recipe differ from chicken tikka masala? I ask because that is my favorite dish; which I ate for the first time during a visit to Toronto. I am learning how to make that, too.

I second that. The dryness gives Strongbow a fuller, more rounded flavor. Also try Woodpecker and Scrumpy Jack. You may leave Woodchuck on the shelf forever.

Weiss beer with lemon; vodka lemonade made with homemade lemonade and Skye.

I am more intrigued to know what her definition of a foodie is. That would help me understand the claim a little better. I don't know that I would characterize Midwest Express as "THE Foodie's favorite airline." If that claim were actully true, foodies would already have engaged in discussing it ad nausem because it would be such an anomaly. Midwest Express has done some interesting, ambitious things in terms of the food that they serve. On a flight from Madison (Wisconsin) to San Francisco, I was served lobster thermidor. BUT, just because they make reasonable attempts at serving decent food (we are talking airplane food), the effort doesn't catapult Midwest Express into the classification of a flying Foodie Paradise. Midwest Express is a domestic carrier. Milwaukee is its hub. The airline has always prided itself on its service--food being but one aspect. They have wide leather seats that only seat two across. There are no first class and coach distinctions. Meals are served on china with flatware and glassware. When I ask for a Coke, I get to have the entire 12 oz. can. I can even get another can if I want one, and it will gladly, rather than begrudgingly, be given. They also serve freshly baked chocolate chip cookies--no peanuts. In terms of overall service and comfort, I would say that Midwest Express is one of the best domestic carriers in operation. In terms of the food, non-foodies are blown away, but that shouldn't mean much to the eGullet audience. Foodies will appreciate what the airline is trying to do, and give Midwest Express a more than favorable nod for trying to go above and beyond serving typical airline food. After that, I think the reviews would tend toward good and OK--much better than average-- but not great from a foodie perspective. Midwest Express consistently receives high ratings and is well-loved by its passengers. The service is excellent; even critical foodies can appreciate all the other aspects that make it a great airline. Internationally speaking, I tend not to eat the food. The meals a generally miserable, and eating on overseas flights makes adjusting to the change in time difficult for me. I tend to wait to eat until I have reached my destination. I have yet to see a meal on an international flight that was cause for celebration, and Air France was probably the worst I've seen so far. I was served are very nice meal on the Eurostar. That was a total surprise because I boarded with a sack of goodies in anticipation of dismal food. Do trains count on this thread?

http://www.m-w.com/cgi-bin/dictionary Main Entry: mei·o·sis Pronunciation: mI-'O-s&s Function: noun Etymology: New Latin, from Greek meiOsis diminution, from meioun to diminish, from meiOn less; akin to Sanskrit mIyate he diminishes Date: 1550 1 : the presentation of a thing with underemphasis especially in order to achieve a greater effect : UNDERSTATEMENT 2 : the cellular process that results in the number of chromosomes in gamete-producing cells being reduced to one half and that involves a reduction division in which one of each pair of homologous chromosomes passes to each daughter cell and a mitotic division -- compare MITOSIS Steve, example 1, is that what you meant?

As an unapologetic midwesterner--with a strong southern heritage-- had to reply to this topic to take it back up to the top. Fat Guy - Thank you for the inclusion of "pot likker." It is a fond reminder of my dearly departed great-grandmother. She made the most tender greens that were lovingly grown by other relatives (she lacked the patience for gardening). She served her greens in a bowl and would spoon the juice over her skillet corn bread. Her gingerbread was made with Alaga syrup, and she made pound cake with her own butter. Don't forget: Smothered pork chops (southern fried with gravy) Biscuts with sausage gravy Fried Corn Succotash Tea and Lemonade mixed together Rice Pudding with raisins and lemon sauce Banana Pudding (w/Vanilla Wafers) Watermelon Rind Pickle Dressing (not stuffing) Ho cakes SWEET POTATO PIE

It sounds like things are going well. It is nice to see that the intimidation factor is having no affect on you. Congratulations on the successful completion of your first week! Please tell me what kind of peeler you decided upon.

The Boulevard Inn is the paper to Pieces of Eight's rock. Varmint has definately covered all the bases in the suburbs and the neighborhoods, and he's absoluely right about his take on what is decent vs. outstanding. Downtown, you may also want to try Elsa's on the Park. It isn't haute, but neither are a majority of the place that we have mentioned. It is great for upscale hangin' out, and it takes lighter fare to a new level. It's also open late. Please don't discount Kopps. My favorite flavor of custard is vanilla, and a chocolate malt is a must-have

Following up on Tommy's Thai post, here are a few: Amarit - on Delaware Star of Siam - on Illinois Taparos - on Clark Miller's Pub is good. Go with a crowd if you can. Check out Cafe 28 on Irving Park (at Ravenswood). It's Cuban/Mexican.