awbrig

Are we invited?

Ahh, this was truly a great thread! Makes me laugh every time I read it! Thanks Stone!

Ive read Ryne's great and detailed posts on Trio... I dont recall him ever mentioning having a chaperone...His being in High School or whatever doesnt mean anything negative...His great posts speak for themselves...I wish I had his experiences when I was in High School. Im looking forward to dining with him...Ill probably learn a few things! Give the kid a break....

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Im greatly looking forward to dining @ Trio next Thursday for my first time. Ill be dining with our own Trio expert, Ryne Schraw! We'll be sure to give you all the proper report. (With pictures of course! )

Tony Parsons' Man and Boy

They sell P-R already grated at Whole Foods and Treasure Island here in Chicago. At Binnys and Chalet on GOld Coast they have blocks of it. Can anyone tell a difference in freshness/quality if you buy it already grated as opposed to buying a chunk and grating it yourself?

Steaks, beer, sausages

How the hell did you sneak in a lb and half of squid?!? Or do we want to know... I have to say I never heard of eating squid in the stands but now I have! Col Klink! Glad you had a GREAT time! I was supposed to go to the Cubs opener yesterday but it got snowed out!

or shrimp sauce on lobster? I probably wouldnt care...those all sound great to me!

Ryne, thats disturbing, truly. gave me an idea for the Food Song thread though, Thanks.

That food looks great! Thank you for the wonderful pics and Im glad you all had a fun time!

and a bag of yet unpopped Orville Reddenbacher Butter Flavored popcorn

I wanted a Guiness. Go to my liquor store and now there are at least 3 different but similar kinds. 4 pack tall cans with H2o cartridges or something 6 pack bottles with the same cartridges 6 pack bottles sans cartridges Do they taste the same or are they different? What to get for the true Irish Pub Guiness like-experience? Thanks.

Does Chef Bourdain ever wander around the tables and chat with diners?

Ive had Cauliflower soup (puree actually) once. It was amazing seeing that at the bottom of the puree was a surprise...Ossetra Caviar...

jh, fruit snacks? are they ok for kids that wont eat fruit?

Im not as good as a a FG or a Plotnicki on this one but I do know (for me) Presentation is very imortant on enjoying the cuisine... The cuisine should utilize the architecture of the presentation to further enhance the enjoyment of the experience of dining at said place... I want to remember. Whether that it is the way the dish was orchestrated and conceived, the stucture , or combination of both...thats what I look for... i want to enjoy it all, on all fronts...i dont care where my senses go...

thinking about tomorrow morning... gevalia coffee, TJ freshly squeezed OJ, niman ranch bacon, country bisquits and sex in bed. Probably wont get all those...

i cant write worth a damn, who doesnt know that? See I didnt even capitalize I at the beginning of this post... I read eGullet to read people like FG, Wilfred, Aurora, Lady T, Qualajote, Tommy, and Maggie... Maggie knows how to write...and Im glad Im here to read her posts...and if you dont know already, she's a hell of person to get to know! Thx for the great article Maggie!

I just picked up a Ren Hen baguette from Chalet on the Gold Coast. The bread crust seems very very hard...I hope I didnt get one that was left over from yesterday...

The same sound when you open a can of Alpo.

Do they make a loud fun noise when you clap them together annoying everyone else? If yes, i want a pair...

Creme Brulee is next....

You must go thru a lot of butane...I have the same on you have...and it needs to be refilled relatively often and I dont use mine much...