awbrig

[insert X - Files theme]

Damn, you figured me out! I was trying to be very subtle too!

similar to trotters pickled onions except he uses rice wine vinegar, ginger and uses red onions... for a pickled onion recipe idea you could do CT's Grilled Pork Chops with Pickled Red onions and Fig Balsamic Sauce I think Ill make that tomorrow actually! Great Dish!

No? You don't think?

All right fair enough, although he puts heavy emphasis on the "crap" and "inedible" of the food as well as criticizing the Meat and Game. I really would be curious as to how many different times he has eaten there to get all these disapointing meals...? Calling some of Trotters food "crap", in my book, pretty much makes me disregard anything he says, just my opinion...

i also find it pretty interesting that even though ballast regime has gone to great writing lengths to criticize Trotter and calling his dishes "crap and inedible"...he still, get ready for this, still considers Charlie Trotter a great inspiration... He also, interestingly enough has stated Funny, doncha think?

Jin, The only dish I didnt care for much in the last year was a vegetable dish...it was an Asparagus terrine with green and white asparagus...I told my waiter Kurt that it wasn't doing much for me and he quickly removed the dish and brought something else to me... As far as Meat and Game - Charlie Trotters rocks. He gets the best meat and game from the best purveyers in the country - preferring local farms... Its also exciting to get unusual meats that you dont usually see around Chicago much like Boar, Bison, Grouse, Partridge,etc...and of course Charlie's Foie Gras dishes are simply and utterly unforgettable... Here are a few really disappointing Meat and Game dishes for you... Crawford Farm Lamb Loin with Black Trumpet Royal Mushrooms Roasted Squab with Braised Legumes Poached Poussin Breast with Mustard Greens and Caramelized Parsnip Seared Foie Gras with Chestnut and Persimmons

How are you aware of Charlie's presence - or lack of- as you state. Have you been calling to check up on him from over there in KS? And why are you "thankful" that the London restaurant plans have been put on hold? How many times have you eaten at Trotters to be such an expert to generalize that the Meat and Game dishes are disappointing? I find them amazing and just as remarkable as the seafood, vegetables and desserts... Again, how often are you at the restaurant for you to be able to make this statement? Are you familiar with Chef Matt Merges? He pretty much runs the kitchen whether Charlie is there or not. His skills are amazing and I doubt that you would be able to tell the difference a dish he created and one that Charlie had - I know I can't. Charlie, himself, calls Chef Matt a better Chef than he is.

Hey guys, its Christmas season! Don't forget to be nice!

Steve, Is this argument about whether Charlie Trotters puts out crap dishes? Is this argument about whether noone can correctly judge/review Charlie Trotters except Steve Plotnicki? Is this about whether Ive eaten in enough restaurants in the U.S or in Europe, for that matter, to make my opinion count? Maybe you are right that Trio will someday beat Trotters...Could happen, stranger things happen all the time. However, one only needs to look at all of the accolades Charlie has racked up in a little over a decade...including Wine Spectator's The Best Restaurant in the United States 2000 and The Best Restaurant in the World for Wine and Food, 1998 Heres a few other awards CT has won by sheer luck http://www.charlietrotters.com/restaurant/awards.asp Anyway, I have been to many of the top restaurants in the U.S, though probably not as many of you, including Tru, le Bernardin, Daniel, le Cirque 2000, Mansion on Turtle Creek, Emerils, Sanford, Aqua, Picasso, Spago, The Ivy, Blackbird and Ambria and have been cooked for personally and privately by Eric Ripert, Michel Trama and, of course, Charlie Trotter. Does that make me more sophisticated or enable my opinion to be more respected, I doubt it but who knows... all I know is that Charlie Trotters is in a class among the elite of the elite and I love the experiences we have there. If you don't like Trotters or are too put off by one or 2 dishes don't go back there...makes it easier for me to get in and eat all those "crap dishes"

Are you guys crazy!?!? Trotters does not turn out "crap" dishes...thats a plain ridiculous comment - even you would agree, Steve... Im sorry the fish dishes werent to your liking and I am betting that Charlie, himself, would also feel badly about the dishes that disappointed you and would try to make it up to you the next time... Charlie Trotters is the best restaurant in Chicago and a contender across the country for 100 reasons...

I think I find my standards to be pretty discriminating and have eaten at Charlie Trotters probably more than anyone here...Ive been there close to 100 times. I have never had a bad meal there and have had the most fantastic orginal and exciting dining experiences in my life there. I ate there last week and will be there again next weekend. Charlie Trotters is such highly regarded for a reason - because it it a truly memorable experience with outstanding innovative cuisine and polished service - not because that the reviewers and the general public have low standards...thats absurd. Im sorry Ct didnt blow you away, Steve, but it continues to blow me away each and every time and for others that havent seen the pics of my second to last visit, here it is: http://forums.egullet.org/ibf/index.php?ac...1924&hl=trotter Ill post the new pics and descritions in the next few days...

sounds nice Blue! I am making - for 25 people- Tamarind glazed chicken Satays with Spicy Peanut Sauce Mixed nuts Usinger Summer Sausage and cheese platter Pomegrante Salad Sage and Garlic Roasted turkey Chestnut brioche Stuffing with Pear and Pine Nuts Double Baked Potatoes Orange Asparagus Roasted green Beans with slivered almonds Rosemary Rolls Pumpkin, Apple and French Silk Pies

I have their collection of spices and I dont think they are all that great, honestly...for my taste...

Mini Chocolate cakes with molten white chocolate filling...mint leaf...killer...get em every time...

Louisiana does nothing for me....

I am going between Charlie Trotters Chestnut Sage dressing and Williams Sonoma's Pear, Chestnut and Sage dressing. Obviously, they are very similar, however CT's recipe uses heavy cream and a little less stock than WS...I cant decide...cream usually makes things taste better...whaddya think?!

ive avoided them Suvir. Too much mess and really not the worth the time and effort for the payout, IMO...

I have always wanted to have this! How much do they cost? I will be ordering the Fleur de Lys version of this Foie gras burger next week...

Suvirs posts are both knowledgable, insightful and friendly - I agree. The opposite of my posts, people might say

my favorite from epicurious, which also happens to be the #1 recipe when you check the most popular recipe function on the home page, its a bit complex so I will post it in its entirety... SALTED WATER FOR BOILING When salting water for cooking, use 1 tablespoon of salt for every 4 quarts of water. Gourmet

i kinda get what you mean, although "slum-ish" isnt exactly a positive adjective I would use to describe the cuisine... Frontera is fun also because of its high energy. The place is always packed every night of the week. The salsas are great, the margaritas strong and the food solid - its also a fairly good value... Ixcapuzalco I have heard great things about but have never been...

Frontera doesnt take reservations, Topolobampo does...the get together was kind of happen-stance since Steve was flying in just before...and although I like the ambience in Topo a little better and its less noisy... I actually prefer the rustic-ness of Frontera better...

Steve, Have you read the Vosge thread i started a few weeks back?...great discussions re curry and chocolate! Shouldnt you be getting ready for Trotters tonight!?!

I was taking all the pictures!