Florida

The white sauce is regional and is typically only found in Northern Alabama, with the sauce originating at or just being popularized by (depending on your accepted version of BBQ lore) Bob Gibson’s in Decatur. The sauce is mayonnaise-based and it really doesn’t go well on anything but chicken, though it is served on pork as well. You may want to try it to say you’ve tried it (which is exactly what I did), but I can virtually guarantee you, it will not be your favorite. As for Dreamland in T-town, I feel they are grossly overrated. I think they get a lot of publicity for being the only other thing in Tuscaloosa other than the Univ. of Alabama and for that reason whenever there is an Alabama game on TV, there is the obligatory reference to Dreamland. If you’re looking for regional specialties, might I second Holly Moore’s suggestion of Moonlite in Owensboro, KY. Unique for both their black sauce and their use of mutton. Plus they serve Burgoo which, for KY at least, is a BBQ must.

I've done it a couple of times. Can't say it was worth it. Green beans were a pain in the ass to find (though the internet wasn't so readily available back when I was doing it). If you're willing to make the investment in a quality roaster and you look at this as more of a hobby than a money-saving technique, then I imagine you could make it work. However, I found the results weren't worth the input of time and effort. It was fun and the coffee was good (not excellent), but it turned out to be something I just stopped doing.

Must do? Probably not, however, if you're in the area: 1) Field to Fork: Local meats, local cheese, local produce. 2) Charcoal Inn: Don't expect much here other than the local "specialty." Brats on a hard roll.

Here it's a required posting by the Chicago Dept of Public Health.

There are some damn tasty beers on that list. Enjoy. Have a pint of the Double Simcoe, it's one of my favorites and I can only imagine what it would be like on cask.

Those crispy snack things, don't recall the name of the product but I looked and found them at the store so that much of the placement worked (and the other part, where I'm supposed to then buy them, did not -- I was just curious to see if they sold them). Plus Macy's. Ah, the Alexia brand snack foods. Whole Foods sells them.

Let's see here: -M Resort -Verizon -CraftSteak -TV Guide -Schwan's -Restaurant Depot -the aforementioned Toyota (Venza to be specific)

Seriously, this is Bravo you're talking about. They'll milk every show they have for everything it's worth and then they'll set it on fire for the insurance money. I mean how many "Housewives of . . ." shows do they have on this channel. If you want quality programming go watch BBC.

Actually, I'd agree with Michael. From the looks of the dishes, Michael's was superior and from the judge's descriptions, the skill set to complete that dish was superior. I would also note he took a greater risk in putting out that dish than Kevin did in his and I think if the other judges were the ones to make the call, it wouldn't have been Kevin. Of course, I did not taste either dish, so I can only rely on what is provided in the TV edit. As for Jen, I think the Judges need to put the poor girl out of her misery. I think she is clearly one of the "better" chefs on the show, but I think she might have a nervous breakdown or a panic attack in the middle of challenge. She is an absolute wreck and is just a shadow of her former self.

I've roasted Heritage Turkeys the last two years and have wet brined them both times, with great success. I'm scheduled to get a Narraganset this year and plan on wet brining it as well. I did not find either too salty and I am someone who is not overly fond of salty foods. I will say, I brine two days before Thanksgiving, removing the bird the night before and just letting it sit in the fridge over night, so it's only sitting in the brine for 1 day total. Not sure how much of a difference this will make, but it works for me. As for cooking, I start the bird at 425 for about 30minutes and then drop back the temp to 350 for the remainder. If necessary, I'll cover the breast with foil. I cook until the temp in the thigh is 165 and I don't even bother taking the temp of the breast as 1) I figure if the thigh is done, the breast is done and 2) I don't like poking too many holes in my turkey. As for starting the thing upside down then flipping it? Too much work in my opinion. My only advice to you is: don't overthink this. If you've cooked a commercial turkey with success, you should be fine with Heritage as the breasts tend to be smaller and they cook more evenly. In my opinion, they're actually easier to cook, because you've got a greater dark to white meat ratio, so there is less opportunity to overcook the breast meat. Good Luck and thanks for supporting your local farmer.

Juicer, the centrifugal type. Though I will say, in my experience, there is a good bit of waste.

What about airline chicken? Your supplier would do all the work. They're portion controlled, versatile, and there should be no waste. Plus, if you so desire, you can continue to brine them and since they should be cooked a la minute, you will not have any half-cooked chickens lying around.

The exceptions do not prove the rule. However, While they may be successful, I guess business during the day isn't that successful that they are capable of enforcing the jacket rule during all hours. While, So, even Monsieur Ducasse has to post the dress requirements because they are no longer assumed. And this is a restaurant that charges 80E for a salad and is located in one of the wealthiest countries in the world.

The collective will of the people exerts a strong influence. Diners vote with their reservations and their pocketbooks; restaurant owners have only limited sway. Of course someone like Robuchon might get customers if he insits on tuxedos, but he's in the exalted minority. Most chefs and owners work hard to get people in the door. Creating an environment that diners don't like (and this could include a dress code that's too strict or one that's not strict enough) will hurt business. That's why this debate DOES seem like a kind of negotiation between the restaurants and the patrons (and between the patrons who like to dress up and those who don't). Well if it is the consumers who have the decision making ability, than there is very little argument to be made for formal wear as the vast majority of restaurants do not have a dress code. Sneakeater himself has noted that EMP will seat him even if he is not dressed “appropriately.” They are valuing his potential as a customer ($$$) over their own dress code. Would also note, in America, it is very difficult and very risky to refuse service to someone. After all, the common belief is that “the customer is always right,” even when they are not. Refusing service is questioning that belief and people are not fond of having their beliefs questioned. Furthermore, refusing service to someone opens up the door for the accusation of discrimination. Businesses being businesses will go out of their way to avoid the PR nightmare that comes with such an accusation. It is far easier to allow for a dress code infraction than it is to repair a tarnished image.

If a restaurant doesn't have a stated dress code, it doesn't follow to me that their patrons will wear anything they want. However, if someone dines at a high end restaurant and chooses to wear a polo shirt versus a jacket, why should I care? How does that affect my meal? It simply doesn’t. If Batali can wear shorts and orange clogs and Bourdain can go virtually everywhere in his ratty Yankees shirt, I see no reason why I should have to conform to some unwritten, archaic "rule," if the restaurant I am dining at doesn’t even require it.

Agreed. 1) What does one have to do with the other? 2) Robuchon sets the dress code at his restaurants. The dress code is not set by the collective will of the people dining there.

Go for the food. Not for the fashion. If you want to play dress up, by all means, feel free. But don't expect me to conform to your societal expectations.

It's actually the other way around, but I feel like there are greater odds to find good local beers than wines. So, its a given that you're going to find better local beers than local wines. However, should I assume you're not looking for local wines? Are you looking for a place to buy bottles or for a restaurant where you can eat and enjoy the wine together? I guess I should have clarified. I'm looking for a place to buy bottles. Binny's South Loop

It's actually the other way around, but I feel like there are greater odds to find good local beers than wines. So, its a given that you're going to find better local beers than local wines. However, should I assume you're not looking for local wines? Are you looking for a place to buy bottles or for a restaurant where you can eat and enjoy the wine together?

Product Liability: 1) The manufacturer has a duty to warn 2) If the manufacturer does not warn, then they have breached their duty 3) If someone injuries themselves or somehow otherwise incurs damages as a result of the manufacturer’s failure to warn, there is negligence on the manufacture’s part.* 4) If the manufacturer is negligent, the someone (plaintiff) would be owed damages. * In all actuality, product liability is typically governed through the concept of "strict liability" in which the plaintiff does not even need to prove the manufacture was negligent, only that the product was defective. Failure to warn is considered a "marketing defect." On a less legalistic note, as slk noted above, maybe dishwashing a Silpat causes it to become less effective. As a person uses the less effective Silpat, they start to complain about how it is no longer non-stick. They vow to never buy a Silpat again and then go on a culinary website to complain about how Silpats suck and no one should buy them. Silpat's website indicates: "Avoid using automatic dishwashers, as they may harm the SILPAT." Since Silpat is the expert when it comes to Silpats, I personally would defer to their expertise. I don't know whether the potential "harm" could cause me injury or just cause the Silpat to become less effective, but I must assume they are giving this advice for a reason.

I'll admit I'm one of those who feel deep dish is for the tourists. However, Gino's East, Lou Malnati's, and Giordano's are all acceptable. (I'm surprised Nxstcy hasn't commented on this thread, since s/he has a much stronger opinion on the subject.) I realize I didn't put this in my earlier note, but I would highly recommend Avec. It's one of my favorite restaurant in the city. Creative, reasonably priced, and a pretty good way to meet people. Do you have a preference for beer over wine?

You might also want to check out Fox & Obel as a market. http://www.fox-obel.com/ As for local beer: -Goose Island (Clybourn location) -The Bad Apple -HopLeaf Some of these will require a taxi ride, but considering you’ve listed Burt’s and Hot Doug’s, which aren’t exactly within walking distance from where you are staying, I will assume you are willing to jump in a taxi if needed. If you’re looking for stereotypical Chicago pizza, Burt’s is not the place to go. Personally, I don’t think the place is all that great. It’s more of an experience than a good meal, but that is just my opinion. However, if you do go, follow the rules (see Yelp) or you might get nothing. One other tip. Slow down. It sounds as if you’ve already got more on your plate than you could reasonably handle. So slow down and enjoy the city.

1) Thai curry 2) Brownies

Wood: Hickory, Oak, or Pecan Sauce: Texas-style (lees sweet, less vinegary and heavy on the spices)

The guy made a mistake 6 years ago and then gave away all of the money he earned because of it. I'd ask what he'd need to do to have people drop the issue, but I already know the answer: He'd have to stop being successful. As long as he is successful, people will continue to rub his nose in that BK ad, as if anyone actually remembers or cares about it.