awbrig

Cristal is much removed from this category costing about $200 - $250 a bottle...

mine is Tattinger Brut....I even like it better than Veuve...the rich amber color, the unique taste that hints at the soil from the grapes...mmmmm Dont really like White Star at all anymore.... Pommery is not bad as is Nichols Feuillat

the best corn soup Ive had was from Trotters to GO ...it was incredible and had bits of prociutto in it...mmmm he has a corn soup recipe in his Gourmet for Dummies Book and I will post it later tonight....

I see you can buy Luger Steeak sauce ina local store here in CHicago, anyone tried it - is it any good

whats the name of that famous steak joint in Hoboken...I went there about 10 years ago...famous for its steaks and its always packed...not sure if this is much helps...and if so have you reviewed it?

What? I really dont understand British humor at all...Im sorry... Please try to put something about Charlie Trotter in your next humorous post... Thanks!

Also, have you ever been recognized in a restaurant...

thats hilarious

just how bad, exactly, are these italian beef sandwiches for you...I cant imagine they are too healthy...but they are damn good

end of sept , our 2nd thx for asking ive also opened a few bottle of Opus when Ive run out of the drinking stuff...

you're right. However, I had already finished a bottle before that ...my wife had one glass - she is pregnant...and then when we started a movie I was craving more wine...but all I had was my good stuff...so I had to resort to Opus One, SIlver Oak or Quintessa...I chose the Silver Oak and I wasnt able to finish it...

find that? its one of my favorite sites and well visited here in Chicago...I didnt think it was that much of a secret?

opened it last night and just finished the last 2 glasses or so. God was it incredible, strong cholcoate and cassis flavor...very silky, very elegant. God I wish I could drink that every night!

I like it cold cold cold w little beads of perspiration coming off the bottle...

check out Rao's marinara sauce, expensive but way worth it...usually have to find it in an upscale grocery store and will cost about $8-its very good however...

He 's got to have his own thread in the Chicago Sessions! Feel free to talk about the restaurants, the store Trotters to Go , the food products, the cookbooks, the service, questions about the cuisine or the man, etc... etc...

I did a search and found Fat Guys pesto topic where it says many of the best pesto recipes have little to no cheese. Second question...have you found it better to make your own Pesto or buy in in the store...

im not a big cheese eater, howeveer I love Pesto...found a pesto recipe w out cheese on epicurious... Has anyone ever had pesto sans cheese?

Making marinara sauce for the first time... San marzano tomatoes fresh garlic EVOO vidalia onion renedered bacon fat a little chianti poured in fresh basil fresh oregano salt, pepper simmering right now, we'll see how it goes...

Wrong, but (no pun intended) thanks for responding...you now have the pleasure of me respoding to you...personally! fatback: unprocessed fat from belly or back...not cured or smoked...pure mellow flavor salt pork: fatty part of belly or shoulder...heavily smoked... prized for its fat(not like my wife)...adds savory richness to a dish and typically removed before eating...use sparingly...

I found the answer, nevermind...

well we went to Portillo's My Italian Beef was pretty good...a little soggy but still pretty good...Mr. Beef still rocks over Portillos though the fries were very good at portillos but again I still like Mr Beefs fries better... My sons hot dog looked pretty good with poppy seeds on the bun...

Making Maine Day Boat Lobster tails over Yukon Gold Potato Puree with Lemon Garlic Butter sauce. Followed with Rhubarb Crisp tarts.

Im making Rao's marinara sauce and I need 2 oz of fatback or salt pork. Is this bacon, or what? Thanks!

I havent been to a lot of places but I would find it hard to believe you can find better than Mr. Beef on Orleans. Get it 'hot and wet' which means w hot peppers and a little au jus. Man, that is good...The place is a hoot to go into too...mostly autographed pictures of Jay Leno all over the place...seeing it's Jays favorite Chicago eatery... Im having lunch at Portillo's tomorrow to check out their italian beef... Anyone else have any favorites....