Best Thing You've Eaten [Lately]
Best Thing You've Eaten [Lately]
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Post #421 - January 25th, 2009, 10:38 pmWe made the sauerkraut then had forgot about it
Chef's Rob and Allison Levitt and Chef Jason Vincent of Lula cooked up a lot (a lot) of excellent food for tonight's family pork dinner at Mado, but the best tastes, even better (and that's hard) than the Shaker lemon pie was the sauerkraut hanging around the kitchen.Think Yiddish, Dress British - Advice of Evil Ronnie to me.
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Post #422 - January 26th, 2009, 7:21 amI have been hankering for some Chili Rellenos lately, so I decided to try to make them at home on Saturday. Found some nice Anaheim peppers, blistered them on the stove top, peeled and then stuffed them with montery jack cheese, and diced onions. Used a version of a batter I saw on DDD, whipped egg whites, with the yolks, and some flour added after the whites had peaked. Dipped the stuffed peppers in the batter(I even battered a couple of hot dogs, and deep fried them..), and deep fried. Light batter, flavorfull peppers, & melted cheese. Topped with salsa, more chees, and sent under the broiler..... These turned out as good as any I have eaten out, but I now repesct how much effort goes into this dish.
Served with tortillas, sour cream, jalapenos, refried beans, a few shots of tequila and beer.
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Post #423 - January 26th, 2009, 8:33 amL.A. ispired Pork w/ Udon, Napa Cabbage, Black bean in a Spicy Sweet Pork broth. A recent special at UrbanBelly.
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Post #424 - February 7th, 2009, 7:34 amLunch from Fox & Obel, eaten at my desk. Sweet coppa, saint nectaire cheese, olive ciabatta
...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #425 - February 7th, 2009, 8:07 amA breakfast of champions yesterday, maybe in the Michael Phelps realm.
From NY Bagel & Bialy...
Pastrami sandwich w/ easy mustard on toasted onion bialy
Jay's potato chips
Dill pickle
Dr. Brown's Black Cherry Cream Soda
FYI, no bong present...
Jay
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Post #426 - February 15th, 2009, 12:20 amgnocchi escargot from Sweets and Savories.
YUM!!
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Post #427 - February 15th, 2009, 8:40 amMonster breaded pork tenderloin sandwich @ Smitty's
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Post #428 - February 15th, 2009, 3:10 pmWow! I have never seen a tenderloin with that many toppings on it! Is that what makes it a "monster" or did you request all the toppings?
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Post #429 - February 16th, 2009, 8:03 amKSeecs wrote:Wow! I have never seen a tenderloin with that many toppings on it! Is that what makes it a "monster" or did you request all the toppings?
I ordered it with lettuce, pickle, tomato, and onion. THe size of the tenderloin itself was the largest I have eaten. I took 2/3 of it home.
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Post #430 - February 17th, 2009, 2:44 pmAn upside down cranberry pecan apple french toast bake with some great applewood smoked bacon from Wisconsin that I made for a Sunday brunch. It was the first time making the french toast in a cast iron skillet and it came out great. Washed it down with many mimosas."There comes a time in every woman's life when the only thing that helps is a glass of champagne."
Bette Davis in Old Acquaintance
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Post #431 - February 17th, 2009, 5:06 pmA chocolate doughnut from Maria's. Pure heaven.
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Post #432 - February 17th, 2009, 6:10 pmThree tacos (pastor, carne asada, and carnitas - left to right) from Los Portrillos Food Market, which REB and I stumbled into purely by accident. We intended to split these as a snack, as dinner was a few hours away. They were absurdly generous with their meat, and we were not hungry come dinertime. Although I wouldn't go out of my way for this in-grocery taqueria, the pastor, in particular, was excellent.
Los Potrillos Food Market
3624 W. Belmont
773-267-2033I don't know what you think about dinner, but there must be a relation between the breakfast and the happiness. --Cemal Süreyya
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Post #433 - February 17th, 2009, 6:13 pmNihari from Sabri Nihari on Devon - meat bliss. My vegan friend even made an exception for it and dove right in!Last edited by Habibi on February 17th, 2009, 8:04 pm, edited 1 time in total."By the fig, the olive..." Surat Al-Teen, Mecca 95:1"
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Post #434 - February 17th, 2009, 6:44 pmRAB wrote:Three tacos (pastor, carne asada, and carnitas - left to right) from Los Portrillos Food Market, which REB and I stumbled into purely by accident. We intended to split these as a snack, as dinner was a few hours away. They were absurdly generous with their meat, and we were not hungry come dinertime. Although I wouldn't go out of my way for this in-grocery taqueria, the pastor, in particular, was excellent.
Los Potrillos Food Market
3624 W. Belmont
773-267-2033
Those look great...going to have to run by there on my way to visit a friend who lives over that way."There comes a time in every woman's life when the only thing that helps is a glass of champagne."
Bette Davis in Old Acquaintance
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Post #435 - February 17th, 2009, 10:40 pmHands down, Tweet Let's Eat's, giant croissant with organic egg (scrambled) swiss, and two thick slabs of veggie sausage stuffed with an entire uncut leaf of romaine and slabs of tomato. I could only eat half of this and I could not eat the salad. I was full.
http://www.tweet.biz/
Tweet
5020 N Sheridan Road
773.728.5576
Open every day, except Tuesday from 9 am- 3pmAva-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland
Horto In Urbs- Falling in love with Urban Vegetable Gardening
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Post #436 - February 25th, 2009, 12:29 pmPan Seared Walleye with a ragout of asparagus, shitake mushrooms, yellow sweet corn, and maine lobster
sweet paprika beurre blanc garnished with crispy baby spinach.
Chef's Station, Evanston.
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Post #437 - February 28th, 2009, 1:11 pmLast week it was Bari's Hot-Italian (on still-warm bread) at about 8am on a Saturday morning - quite excellent, didnt think there was anything better in the city.
Though it may have actually been topped yesterday - finally was in Arlington Heights with time on my hands on a Friday! Thusly the only choice was Johnnie's AH branch (on AH road).. pepper-n-egg-with-sausage, dipped, with giard (ie pepper-n-egg-combo,juicy,hot). Really a quite fantastic sandwich, that one, as good as any sandwich of any kind in the city.
(BTW, the Arlington Heights location claimed to not know anything about a "Pepper-n-egg every day during Lent" idea.. they said they still make em only on Fridays. Does anyone know if the original Johnnie's is still doing the everyday-in-Lent thing? If so I shall definitely make a trip!)
c8w
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Post #438 - March 12th, 2009, 6:08 pmA Jackson-Pollock-homage blondie/brownie/cookie concoction at Frank's Diner in Kenosha (their "second dessert", they always have a second one which isnt on the menu apparently, in addition to their cinnamon rolls which are on the menu). Nice place, Frank's.
c8w
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Post #439 - March 12th, 2009, 8:44 pmKennyz wrote:Lunch from Fox & Obel, eaten at my desk. Sweet coppa, saint nectaire cheese, olive ciabatta
The last time I ate at Fox and Obel, the girl in the bakery gave me bitch looks for taking one fo their complimentary samples of Irish soda bread. My coworker and I flaunted some sushi boxes to prove we had money and then cowered in shame in the cafeteria.Chicago Brunch Blog
http://www.chicagobrunchblog.com
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Post #440 - March 13th, 2009, 3:22 pmI am disheartened to see that a stunningly artistic photo of my marvelous fingers has been captioned by that post. You try to open yourself up to your fans, and this is what you get. I know how Paris Hilton feels now....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #441 - March 13th, 2009, 6:20 pmKennyz wrote:I am disheartened to see that a stunningly artistic photo of my marvelous fingers has been captioned by that post. You try to open yourself up to your fans, and this is what you get. I know how Paris Hilton feels now.
P.S. - Did I mention that photo looks awesome? Also, you avoided such problems by eating at your desk. Fox and Obel food is top notch, it's the employee look of disdain that is the disheartening truth behind the pixels.Chicago Brunch Blog
http://www.chicagobrunchblog.com
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Post #442 - March 28th, 2009, 8:33 amUni nigiri at Ginza: unctuous, oceanic, haunting.
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Post #443 - April 9th, 2009, 12:45 pmOMG> So many things to try!
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Post #444 - April 9th, 2009, 7:06 pmKennyz wrote:Lunch from Fox & Obel, eaten at my desk. Sweet coppa, saint nectaire cheese, olive ciabatta
Yes Sir Senator!
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Post #445 - April 9th, 2009, 7:12 pmLa Quercia's Green Label organic prosciutto. I'm not necessarily wowed by "organic," especially when coming from somebody who exercises a lot of care in all their product lines, but in a taste testing, it was four-dimensional in a three-dimensional world, clearly worth the price difference (about half again as much) as their standard prosciutto.Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #446 - April 9th, 2009, 9:15 pmFish stew at Riccardo Trattoria. Only I could not finish it and never take anything home but wish I had.
ZB
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Post #447 - April 12th, 2009, 5:20 pmMiso Ramen at Mitsuwa in Arlington Heights. I get the pork special, the more pork the better.
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Post #448 - April 12th, 2009, 7:03 pmThe white anchovies at the Publican were as good as any boquerones I've had in Spain. If only I could find more of those around Chicago!!
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Post #449 - April 12th, 2009, 10:14 pmSteakhouse-style dinner my friend prepared for the two of us the other night:
Grilled rare boneless ribeye
Fresh spinach gratin
Roasted garlic potatoes
2001 Brunello di Montalcino
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Post #450 - April 14th, 2009, 3:57 pmChicken leg quarters at Garden Fresh Market (Mundelein) for 49 cents a pound
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Fuzzball (The Dog) has recently developed a great fondness for roasted chicken mixed in with her dry dog food
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Salt, pepper, and herbes de Provence
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Sweet Baboo (The Husband) wonders what's all that stuff sprinkled on the chicken
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450 deg F for 30 minutes, 350 for the rest to get meat to 180
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pulling hot salty peppery herby skin off chicken quarters with tongs
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bowl of VERY tasty hot salty peppery herby chicken skin pieces for ME!"Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
