furzzy

Around the greater Chicago area they're referred to as "Underground Supper Clubs" and require an "invitation" through some connection. You usually don't know until a day or two before the event where it will be. I've attended a few; they've been really fun & interesting. Menus run several courses, all paired with appropriate wines. There's usually a "meet & greet" when we arrive, with cocktails & hors d'oeuvres. This is because you may know only the person you came with. By the end of the evening, you've had a really good meal, and maybe met some potential new friends. In this area, they're usually pretty pricey ($85 - 200 pp ...as much as some of the higher end restaurants) although some can be found for less. I guess it depends on who you know, & what sort of connections they have. Someone mentioned that they're not really legal - certainly not inspected. But they sure are fun!

I've used or had several over the years. You can't beat the Foley. They were the first & they got it right. I have 3 of them from various years in various sizes. I've used the All-Clad teaching some cooking classes...it's great, but you don't have to pay that much to get one equally as good. Matfer also makes a better-than-excellent food mill...but it's at least as expensive as the All-Clad. I warn against the Cuispro. It doesn't have the extendable feet. The helper hook is so high that the mill hangs so low into the bowl that it just doesn't work. I had to use a 12-qt. stock pot with it to be able to have the product fall below the mill. It now sits on a back shelf in the garage. The OXO is good. You'll probably be happy with it.

I've had my FibraMent for almost twenty years. Keep it on the bottom rack of the gas oven all the time. This thread has me thinking of moving it up to the broiler level & trying this method for a pizza. I've put in a call to Mark at AWMCO to see what they think of it. Anyone here have any thoughts on the viability and/or advisability?

Wow! Never thought of this. And a cast iron griddle should work, too.

rotuts & FeChef - I made a call to my butcher at Fox & Obel this morning. I hope I get this right. He said Prime is only from the front quarter, plus the rib steaks going on back. The chuck, etc., i.e. the "working muscles" have a different fibre structure, and can never be graded Prime. So there is no such thing as Prime Chuck...therefore no Prime Ground Chuck. He, himself, likes sirloin. But, again, there's no such thing as Prime sirloin, because it comes from those "working muscle" groups. I asked specifically about a Prime 7-bone Chuck Roast... No such thing. He said the Council revised the grading standards in the '50's, and are the the process of doing so again now. New grades will include Prime, something between prime & choice that they haven't decided upon a name for, Choice, etc. Rodin Abbas - the hype? Yes, I definitely buy into it. Two things: the Prime or Aged Prime ground beef comes from the ends & pieces left over from the butchering of the Prime cuts, which means it starts out most tender, since it doesn't come from a "working muscle" group. So it's not just a matter of adding more fat. And as I mentioned above, my butcher adds only sweet suet if I want a higher fat content. Second, we recently (about a month ago) bought 3 bone-in rib eyes for a test: Aged Prime, Prime, & Choice. We had our son & family over to taste test them. They were cooked exactly the same: a little Grapeseed Oil, s&p. Definite difference! Only my husband preferred the Aged. The rest of us preferred thePrime. The Choice was a distant third. Baron d'Apcher you seem to have lots of knowledge on this subject. I bow to that. However, I have to agree with Glowing Ghoul about beef origins. Hope I got it right. I have it pretty clear in my mind, but don't know whether I was really able properly articulate.

huiray- Didn't you stuff the blossoms at all? They sort of look full-ish after frying. If you did, what did you use? -Thanks.

I'm trying to imagine the taste/texture of deep fried Dehydrated broccoli. Can't get there. What's it like?

What are the "stringy" things around the plate, please?

It's OK, so do I. I have found a little trick though. I cook up enough food for us to eat. Then I plate up a dainty little portion, because they look nicer. Once the photo is taken, I pile on the food and eat!What an amazing tip! Why was that never mentioned in Culinary School? And why did it never occur to me?

Where do you shop in Chicago? All I've ever heard them called is NY Strips.

Salivating here over the steak. We're going to have an Eataly in Chicago later this year. Fox & Obel hasn't had any real competitors, but I think this will do it.

Just made a couple of days ago: Garbanzos (dried - canned would probably be okay), chorizo, ham, onion, garlic, grated carrots, diced tomatoes w/seeds & juice, chicken stock, a bit of tomato paste (love the tube), annato, cumin, lemon juice, lime juice, Tabasco, s&p, red pepper flakes. I think that's it. Of course, seasonings are very individual - so choose your own. We have a divided household, so I have to split some off for myself, then put cilantro into the part that will be for my spouse. Mine gets parsley.

In the Streeterville neighborhood of Chicago, Fox & Obel carries prime. They carry both prime & aged prime. They age it themselves. They use the end cuts, etc. for their ground beef (and they have all 3: choice, prime, & aged prime), adding sweet suet for whether I want 15% or 20% fat - grinding it right then. Sorry I can't quote prices, but if I knew the price I probably couldn't bring myself to buy it. ;-/ http://foxandobel.com/

There's your justification for the Dutch oven - you can bake in it!! - on the stovetop/burner.

A little late coming in here. My DH received the ice cream maker attachment for my KA (he loves/eats ice cream - he's totally useless in the kitchen, but he's learning to make ice cream - last batch was the creamiest chocolate we've ever had outside the old Crystal Palace at Field's downtown. Today he's making a new French vanilla recipe. He still needs help, but he's learning!) I don't eat ice cream, so it really is a gift for him. I got..... ta da!!!! ..... a brand new Cooktek Apogee portable cooktop - http://www.cooktek.com/product_info.php?c=3&s=25&p=5

I am tempted, however I already have about two dozen thermometers of various types and am running out of excuses as well as room for them. ← Your 'excuse' is that you 'collect' thermometers!! Sorry I can't help with the room situation.

Other faves have been discussed - but I want to throw in another vote for "Chicago Pizza & Oven Grinder" - they make the best anti-pasta, salad, Mediterranean Bread.... and as you said, the pizza is like nowhere else. The service of the pizza, a bowl full of fillings with the crust draping over the top - then turned over onto the plate.... mushrooms about an inch & a half diameter, big chunks of Italian sausage (but Cooked - not raw)..... We used to live a few blocks from there & went about twice a month. In fact, just about a week ago we were saying we need to go there. The other interesting thing about it is that in the garage across the street is where the "St. Valentine's Day Massacre" took place - what a claim to fame!! <G>