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  1. Tried cronuts this weekend (don't want to know what I paid to have two delivered to Brooklyn). I thought the flavor was good, but texture was offputting to me (almost stale-like). My wife liked it though, which is mostly what counts. I wouldn't pay up for a black market cronut again, but may try one in the store when (if?) the insanity dies down.
  2. Actually, it seems like if anything the hype is increasing (at least if Eater is to be believed): http://ny.eater.com/archives/2013/06/as_the_days_grow_longer_so_do_the_lines_for_cronuts.php I will probably renege on waiting in that line, but I may take one for the team and pay a ridiculous price to get one delivered. To the naysayers, Dominique Ansel is the former Daniel pastry chef, and for my money, this is the best bakery in NYC - so I am definitely interested to try.
  3. May try to grab one this weekend - if I do, will report back.
  4. For breakfast near midway, Birrieria Zaragoza is a can't miss (assuming you like goat for breakfast, and who doesn't). For Sunday dinner, could do Purple Pig - no reservations, might have to wait a bit depending on when you turn up. Don't know if you've ever seen LTHforums, but they are a great Chicago resource as well. ETA: The Chicago Architecture Foundation boat tours are excellent, but don't think they run in February - anything boat is probably going to be pretty chilly.
  5. Late posting, but here's the Wellington I made for Christmas. Came out really well!
  6. I can confirm that Mile End is excellent (Boerum Hill location in Brooklyn).
  7. I think this is in the realm of what you are considering? http://modernistcuisine.com/2010/11/a-modernist-thanksgiving/
  8. bmdaniel

    Dinner! 2012

    Is the broccoli cooked? If not, does the raw broccoli work with the rest of the dish?
  9. Thought some of these were quite good: http://www.huffingto...l#slide=1634597
  10. Practically speaking Chris, bring it up to temperature so that it starts lightly venting and then dial back just enough so that it no longer vents at all. Then should effectively minimize boiling while maintaining the temperature/pressure that you want.
  11. The other key point is the disconnect between what makes sense for an individual and how people working in public health think about issues. If one in 1,000 people have an adverse blood pressure reaction to salt, it can make a lot of sense from a public health perspective to reduce sodium intake (that's 300,000 reduced adverse incidents in the US). However, from a personal perspective, you are making 999 people eat bland food with no benefit whatsoever. My wife and I both have very salty palates - the trend I do not like is not offering salt in higher end dining settings. Us salting the food doesn't mean the chef messed up, it means we like our food a little saltier than the average person.
  12. Especially if it's a general audience, hard to beat Buffalo Trace for what you're looking at.
  13. I know you know this Karl, but for Scotty's benefit I will say that Zaragoza is pretty easy off the L - have done it several times. Especially if you are flying in or out of Midway, it's right on the way. I also like Xoco, and there are tons of good cocktail options if that's something that interests. There's also the classic Chicago stuff, which I think is worth a try if you have the meals (deep dish pizza, Italian Beef)
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