guajolote

I used to work for Pearson (owner of the FT) doing web work. Look at their stock price since Dame Marjorie started buying interent companies in the summer of 2000. PSO stock price I see their relaunching FT.com 4/26. Yeah, that will work.

In my opinion what the web needs is a reliable and easy micropayments. Would you pay 25 cents for an article if it was done with one click and you didn't need to register? I would. Microsoft tried to bully its way into this with its Passport. More on Micropayments

I should have also said Blackbird, Spring (this is in an old bathouse), OneSixtyBlue. I haven't been to any of these but want to go to all. This site has all the Tribune Reviews I'm going to Trio soon so I'll let you know if it's worth it. Service wise, most places in Chicago are very relaxed and "non-stuffy". Aurora is going to write a really good post later so I won't get into too much detail.

Trotter's is definately jacket required, I think Trio is too. I really think you'd like Red Light - Here's their website Ixcapuzalco is the best Mexican restaurant.

Yes, Ryne will be chaperoning Awbrig (just kidding) Hope you guys have a great time.

We had that for Thanksgivimg one year, my brother in law brought it back. I can't believe you finished the whole bottle. I couldn't even finish 1 shot.

Grate it yourself, it's cheaper and better. The Treasure Island I go to has it in blocks. You can also make a fancy salad by using a vegetable peeler like FG said. Next time you make soup but the parmesan rind in (another reason to buy it in a block).

It's Dutch Edit: If you type coleslaw into google the first link is for Coleslaw Wrestling This is interesting too, if you want your coleslaw to last

American Chianina Association

I think very few teenagers buy CDs, they download their music from the internet.

This kind of explains the pinking: Which combustion gas (CO, NO, or NO2) causes surface pinking on smoked or gas-oven cooked meat? Answer: Only NO2 (nitrogen dioxide), by way of the Acid Rain Reaction. 2 NO2 (in combustion gas) + H2O (in meat) ---> HNO2 (nitrous acid) + HNO3 (nitric acid) Meat Curing: HNO2 + Mb (myoglobin in meat) ---> NOMb (pink cured meat pigment) In commercial practice, sodium nitrite (NaNO2) is the source of nitrous acid: NaNO2 (curing salt) in water ---> Na+ + NO2- (nitrite ion) ---> HNO2 (in the curing brine) Thus, we now know that meat curing may occur by exposing meat to NO2 (gas cure) or NaNO2 (salt cure). Contrary to previous belief, exposing cooked meat to carbon monoxide (CO) or nitric oxide (NO) does not cause pinking. American Indian jerky is thus an ancient method to "gas cure" meat. Knowing this, processors can now better control meat color. For BBQ meats, desirable surface pinking requires burning of wood chips, since a high temperature flame is needed to create NO2 from N2 and O2 in air. To prevent pinking, use a smouldering fire without flame, or in a gas oven, use the new ultra-low NOx burner to keep NO2 < 1 ppm.

Anybody has a scientific reason why the happens? If not I'll do some research tomorrow, it's basketball time. My son has eaten the pork 3 days in a row, he's addicted.

A pony is 1.5 Tablespoons (or .00939941 board foot, .00487895 Canadian gallon, .00010561 chetvert (Russian chetvert), .00004896 cord foot (of wood), .00002238 displacement ton, 739.34 drop, .00019182 dry barrel, .02014141 dry quart, .00001958 freight ton, .00732422 jeroboam ...) A jigger is 1/8 cup (or .01879883 board foot, .00001224 cord (of wood), .01007071 dry gallon, .04028283 dry quart, .05859375 fifth, .00930251 hekat (Israeli hekat), .01464844 jeroboam, .00024619 koku (Japanese koku), .375 noggin, .00352974 oil arroba (Spanish oil arroba), .01118967 omer (Israeli omer), .00503535 peck (dry peck), .00027902 petroleum barrel, .09375 pint (fluid pint), .00001567 register ton, .00171327 Roman amphora, .00156657 timber foot, .00427692 tou (Chinese tou), .0390316 UK quart (British quart) ... ) This is a great conversion site Edit: Mine was funnier

David, that is a great recipe and your other info (about using the wood from a allspice tree) is great. You should add this the the recipe archive. Don't you think that "real jerk" should be cooked on a grill made out of 55 gallon drum? A West Indian friend of mine here in Chicago cut all his chicken into small pieces before marinating (the breast was cut into three pieces (bone in) the thighs cut in half) before he smoked it.

Five Points menu I'd call and tell the manager about your experience. Better yet, call the manager and tell him you decided to go somewhere else because of the bad treatment.

Does the presentation of the last meal affect the taste?

fromhttp://www.beerhunter.com/documents/19133-000065.html

Yes, it would, but it would also break down a lot of fiber. Pound it down to about 1/2 inch, season it and cook it in the hottest pan you can for about a minute per side.

good page, bull's egg this is the one with the sirloin tip: beef loin cuts Jeniac, you could roast it or cut into steaks. Whatever you do, leave it quite rare. There is not as much fat in this as a strip steak so it will dry out. I'd probably pound it into thin steaks. If you do roast it cut it into very thin slices. By the way, I think a chuck roast would be better for beef burgundy. There's more fat and connective tissue. Good luck

Edit: duplicate post

Cut a jalapeno in half and stuff with cream cheese. Place on grill and cook until the pepper is charred. Yum.

More about death penalty in Illinois I'm trying to be non-political about this, even though I have strong feelings. I don't know what the people who had there sentances commuted ate either.

Here in Illinois (since the death penalty was reinstated) we had sixteen people executed, sixteen people set free from death row because of wrong convictions. I don't know what they ate.

Kaufmans Bagel & Delicatessen 847-677-9880 4905 Dempster St Skokie IL It's on the south side of street just east of the Skokie Swift El stop. They also have a great deli. Baltic Bakery and Val's I buy from the local store (Roger's Park Fruit Market, Clark & Rogers)

Where can I buy a big round hotdog like that? I can think of many uses. Pizza Hut, Taco Bell, KFC, A&W, and Long John Silvers are all owned by YUM Brands (NYSE: YUM) of Louisville, KT.