Florida

1) Ask your bartender questions. That’s what they are they for. Not knowing the difference between a trippel or a dubbel or that a gueuze is a lambic, but a lambic is not necessarily a geueze is understandable 2) Categorizing Belgian beers is akin to categorizing “California wines” 3) I second BA’s style guide. Not only does it give you a general description of the particular style, but it also lists the top examples of that style. 4) Much like wine, you’re best bet is to just start trying them and see what you like versus what you don’t. 5) Personally, I find North American versions of Belgian beers to be a bit more “user-friendly.” Ommegang (out of NY) and Unibroue (out of Canada) both make excellent Belgian-style beers that are quite accessible.

I'm assuming the hop bag is for dry-hopping: You don't need a hop bag. Just dump them in.

Seems excessive. Taking this to a logical extreme, it would appear mixing rum with coke would not result in mixed drink, but rather an "adulteration." But, this line from the article says it all: "This law may be great for the spirits industry who are now making a fortune infusing alcohol with various flavors..." As is typical, our corporate overlords are the ones who make and ensure enforcement of our laws.

Alas, we will never learn. Tuna will go extinct. The rich will pay more for it in the process. Aside from some "nutjob" activists, the rest of the world will be apathetic.

Not all fruit evolved to be eaten. Not only are lemons sour, but have you ever picked one off the tree? The trees are incredibly spiney (as are all citrus trees) and, while I am no botanist, I can deduct these trees likely developed sharp spines as a means to keep potential foragers away from their fruit.

The city of Chicago's oh-so-helpful Health Inspection Report: http://webapps.cityofchicago.org/healthinspection/inspectiondate.jsp?eid=1373022

Le's is my favorite as well. As an FYI, if you google the place it still comes up as "Pho Hoa." Ignore any of the internet reviews for Pho Hoa as the menu/ownership has changed entirely. Also, note that it is located in the shopping center - it is impossible to see from either Broadway or Argyle. Personally, I think Tank (Pho Xe Tank) is pretty good, but I'd choose Le's over Tank if given the option. Pho 777 is passable, but it seems pointless to go here considering Tank is down the street and Le's is just around the corner.

I’m about the last person who should be starting a thread on Pączki: I have no Polish ancestry and up to about four years ago I didn’t even know what pączki were. But here in Chicago, Pączki Day is an important day in the Polish community and the bakeries are busy selling boxes and boxes of these sweet treats. For those who don’t know, pączki (pronounced “poonch-key,” “pooch-key” or by the easily taken-out-of-context “push-ky”), are Polish style doughnuts used to celebrate the coming of Lent. They are typically filled with fruit jams, especially prune, sweet cheese, or custard, though there are some other variations. The dough is especially soft and rich. Some are glazed. Others are sugared. But enough from me. I’ll defer any further allegories or food history to those in the know and will be content sitting here enjoying yet another one of these wonderful fluffy rich doughnuts.

I’ve lived in both the North and the South. I’ve never heard anyone order (or differentiate) “plain” grits versus “seasoned” grits in either locale. The simple fact is, much like pasta, grits must be salted while they are cooking. In my opinion, adding salt after they are cooked is pointless and results in something more akin to grits with salt instead of seasoned grits. The flavor is entirely different. If you have to add salt to your grits after they are cooked, they are already ruined. The grits in the South tend to be cooked properly because people actually eat them there, whereas up here in the North they are treated much more like a novelty.

Well now you know. I suggest that if you don't agree with it, don't patronize the restaurant. Why didn't I think of that?! The goal here is to get the word out so that the vast majority do not patronize this establishment. If you cant play nice and generate interest based on the quality of your food, you deserve the negative exposure. Who is to say the publicity this post is giving to them is negative? The fact is I never even knew this restaurant existed until this thread was posted and, as the saying goes: "any publicity is good publicity." This thread is advertising gold, broadcasting this previously unknown restaurant to all corners of the world. Hell, the name of this thread is "Mildred's - sextaurant" which is certainly going to pique the curiosity of many viewers and encourage a look. Negative? I don't think so. I couldn't care less if someone wants to get it on in the bathroom. Maybe a little cheesy to be advertising it as such, but, every Budweiser or Miller ad essentially indicates if you drink their crappy beer, you'll get laid, so I don't see how this is much different.

Well now you know. I suggest that if you don't agree with it, don't patronize the restaurant.

Where does anyone get the idea that the Chase advertisement was some sort of backhanded joke? Per Adweek: "In addition to the 30-second ad, Chase is investing in some product placements, integrating itself into four of Travel Channel’s most popular programs: Anthony Bourdain: No Reservations, Samantha Brown’s Great Weekends, Andrew Zimmern’s Bizarre World and Dhani Tackles the Globe." Also, just a simple search of google images with the phrase: "tony bourdain and chase sapphire" will quickly pull up images of bourdain (and zimmerman) posing in front of a Chase advertisement.

There is another response to Flanagan's poorly disguised rant about liberal values on HuffPo: http://www.huffingtonpost.com/samuel-fromartz/atlantics-caitlin-flanaga_b_421462.html Then again, this article is fairly consistent with her hypocritical writing style.

I'm not saying that cultures should or should not do anything. I am merely lamenting what is happening, just as I lament that so many people visit Venice, because it impairs my enjoyment of the place. I certainly would not suggest that others shouldn't spend their time there if that is what they want to do. There is always a notion that things were "better" in the past: http://www.thedailyshow.com/watch/tue-january-5-2010/even-better-than-the-real-thing Evolution happens. Cultures will change.

This might help as well: http://www.localharvest.org/ Just put in your zip code.

On the surface, homogeneity appears disconcerting. Yet, why should America be the only melting pot on this planet? If the Japanese want to eat more bread, whom am I to tell them they should not? If the French want to have a drink of Maker’s Mark or Jack Daniels, should I frown because they are not enjoying a Bordeaux or Beaujolais? If Germans are eating less meat, can’t we assume they are eating less meat for the exact same reason I eat less meat? Don’t get me wrong, it is sad to see artisans disappearing and local “food cultures” being blended into homogeneity, but I also think it is quite selfish of us to think these cultures should somehow relegate themselves to their traditional/ancient/archaic/inefficient ways for our touristic amusement.

http://www.foodnetwork.com/recipes/alton-brown/city-ham-recipe/index.html I've had excellent success with this recipe. I've always used a whole (non-spiral cut) ham. I think the key is ensuring you obtain a ham that is a ham and not a "ham, water added" or "ham and water product."

How big were the cans? How many ounces of hops? Did you take gravity readings?

What are you looking to do with it?

So if the next season of Top Chef had only male contestants than there should be no complaints because we are to look at all of the contestants from a gender-neutral perspective? Not sure I agree with that. . .

Peasant Food

Yes and No. I agree any of the three could have won, but Mike V did win. Plus Mike V (and Bryan) were clearly favorites from the very first episode. As was Jen. The same can't be said for Kevin, though Kevin did slowly begin to impress people. Kevin was always the underdog in this show. Personally, what I think is the most impressive aspect of this season is that the top two contestants are brothers. Quite amazing. There seems to be some unfair discrediting of Mike's win: "could quite easily have gone the opposite way" "show was flat" "played it safe" Mike adapted to the situation. He noted he was unimpressed by the food Kevin was putting out, but Kevin was winning with it. So Mike did what Kevin was doing - putting out food that showed less creativity, less risk, but more proficiency. In the end, he gave the judges what they wanted.

Based off of Bravo's 3-second TV edits of Mike V, I would agree he is a total jerk. This is the only logical conclusion I can make. As for Eli, I'm glad he is gone. He was sloppy and reminded me of Ron Jeremy.

I'd go with an Autumn or Harvest Ale. Goose Island makes a good one that has a decent bit of caramel malt on the front end followed by a moderate, earthy-type hoppiness. Not overly bitter either. Sierra Nevada also makes a harvest ale, but it leans towards a lighter, drier malt character and more assertive, pine-woodsy hoppiness. Breckenridge makes an Autumn ale that is all about the maltiness and with just a faint hop bitterness. Not my personal choice, but if malt is what you are looking for, maybe this one is for you. If you can still find them, a märzen/Oktoberfest would work well. I’ve heard a lot of beer geeks talking about pumpkin beers, but, personally, I think most of them are two sweet and overly spiced. I guess if you’re a pumpkin pie fan, they’d work as well. DFH and ST both make highly regarded pumpkin beers.

Made my first trip to Dreamland - the original one, not the one just off the interstate - earlier this year. Thought the ribs were as good as I've had and the place proud of its tradition. 1) It's BBQ. To each their own. 2) I lived in Bham for 5 years. Unless Florida was playing Alabama, I (personally) wouldn't even consider the short drive from Bham to Tuscaloosa to go to Dreamland. Hell, I even knew people who lived in Tuscaloosa who wouldn't go there. However, as I said before, it's BBQ. Everyone has their own opinion.