bryan's Profile

Title Last Reply

Best Italian Grocery for Butternut Squash Raviolis?

If it was a store attached to an Italian Deli, then it's Pasta Fresh for sure.

I've been to Tony's too. That's not the setup.

Oct 29, 2007
bryan in Chicago Area

Best Italian Grocery for Butternut Squash Raviolis?

I think you're talking about Pasta Fresh, attached to Ginos Deli on N. Harlem. It's a great pasta place.

Oct 20, 2007
bryan in Chicago Area

Amtrak layover. Classic Chicago experience?

Actually they serve a pretty good lunch too. Excellent club sandwiches. Good fries.

Oct 06, 2007
bryan in Chicago Area

Mother's or Grandmother's treasured passed down recipe....

Here's my Grandmothers fried chicken recipe. It's work, but it's great.

2 whole cut up chickens (I use free range now)
salt water - heavy on the salt (I use sea salt)

Soak overnight in the salt water. Make sure all pieces are submerged.

Next night soak in buttermilk with several good dashes of tabasco.

Next night drain chicken and put in bowl. Should still be a little wet.

Have your oven set to 300 for holding the chicken. Start heating good lard or a mixture of crisco and peanut oil. Heat until hot, but not smoking.

Mix flour, salt & pepper together. Beat three eggs until well combined. Have three bowls ready. Two w/ the flour mixture. One with the eggs. Dip the chicken in the flour mixture, then the egg, then the flour mixture. Add to hot oil a piece at a time. Large pieces first. Cast iron is best for this. Cook until golden brown. Turn every 4-6 minutes. Put on large sheet tray and keep warm in oven. Continue cooking all pieces until done. This takes some timing, but about 20 minutes usually works well for me.

Serve w/ mashed potatoes, biscuits and green beans.

Oct 01, 2007
bryan in Home Cooking

Leftover tomato paste?

You can freeze it for future use.

Oct 01, 2007
bryan in Home Cooking

When you bring your lunch, what do you pack your salad dressing in?

I use an old fashioned asprin container with the snap lid. Never leaks. Cleans up well w/ hot water, soap and a good shake. And doesn't cost a thing.

Oct 01, 2007
bryan in General Topics

Ideas for stuffed tomatoes?

If you don't mind a cold stuffed tomato, I would say tabbouli or a rice salad would be nice. There's also the classic tuna or crab or chicken salad stuffed tomato.

Sep 15, 2007
bryan in Home Cooking

Cleaning a Watermelon - Why didn't I think of this?

There's also melon ballers.

Sep 09, 2007
bryan in General Topics

Stuffed Cabbage Recipes??

My grandmother was a russian jew as well. Her sauce for cabbage rolls was very simple... it was a condensed tomato soup w/ a splash of vinegar. I make them every few years and while the filling may change, the sauce remains the same.Honestly, it's the best i've ever had.

Sep 03, 2007
bryan in Home Cooking

some basic tips on how to cook salmon?

I like to bake salmon in high heat. I marinate it briefly in citrus or soy, vinagrette, whatever's handy. I've done it plain and simple or i've wrapped it up and steamed it. Salmon is truly a no-brainer. As long as you don't overcook it, you should be good. And if you have a grill - then you're golden. Again, just don't cook it to death.

Sep 03, 2007
bryan in Home Cooking

I now understand the fuss about Fage...

I like their tsatziki very much.

Sep 02, 2007
bryan in General Topics

restaurant - good for groups?

Chicago is a big city. Do you have a desired location? That would help narrow things down a bit. Also an idea of what you might enjoy food-wise?

Aug 28, 2007
bryan in Chicago Area

WWYD If your dinner guests...

I think you've written the smartest reply by far. It never is about the cucumber. There's the top of the argument - the cucumber. And there's the bottom of the argument - something else entirely.

If you're bold enough, you can say "what's really bothering you Mom? Surely it cannot be about my choice of cucumber. That would be so silly." It would probably stun her. But it might make her think.

And to the OP: No one can make you feel inferior without your consent. A simple "This is the way I make it in MY house," might make her stop with the nonesense.

Aug 15, 2007
bryan in Not About Food

Recommendations for well-made cocktails??

From everything I've read, it's trendy. But not too much. All drinks are $11, so i't not going to be cheap. It's hard to locate because of no signage. But don't let your perceptions keep you from going. It seems as though alot of love and care has been used to open up this place.

Aug 13, 2007
bryan in Chicago Area

is it rude?

But how was the pizza?

Aug 12, 2007
bryan in Not About Food

Favorite cooking word or phrase?

Prairie oysters = funny. Also called lamb fries.

Aug 08, 2007
bryan in Not About Food

Favorite cooking word or phrase?

Why does these sound so... dirty?

Aug 08, 2007
bryan in Not About Food

Favorite cooking word or phrase?

Boiled in their nightshirts! Hysterical. My mother would say baked in their jackets. Always made me giggle.

Aug 08, 2007
bryan in Not About Food

Earliest food memory?

Soft-boiled eggs. Cereal - especially cream of wheat w/ butter, milk and sugar. Still love it. Toast. Stealing bacon out the pan our housekeeper was making for Moms breakfast, and eating it on the back stairs.

Finding my dads chocolate stash behind the bread in the bread box. He took to locking it in his briefcase after that.

Eating almost a whole jar of caviar they had waiting for a party. My dad laughed about it for years.

Pickles, butter and ice when I was feeling difficult and wouldn't eat anything else.

Aug 08, 2007
bryan in General Topics

Recommendations for well-made cocktails??

There's lots of good buzz about this place. E-Gullet has an intresting conversation regarding it. They even have different types of ice tailor made for the drinks. I haven't been... have only read about it.

But I have been to The Matchbox 770 N. Milwaukee Ave. I highly recommend it. Excellent drinks, really great bartenders. Very crowded on the weekends and late night.

Aug 08, 2007
bryan in Chicago Area

Old-school drinks...what do you remember?

Well, I can think of one song - If you like Pina coladas... but am bruising my brain to come up the other. Help!

Aug 08, 2007
bryan in Spirits

error on bill (your favor)--do you say something?

I hate to tell you this but there's a strong possibility that your server was either charged for those entrees or fired for the mistake. That's how it works in the business.

Your choice was not a good one. And it was dishonest.

Aug 06, 2007
bryan in Not About Food

Where is the best Canolli in Chicago?

Hands down, you're going to find the best canolli at Sicilia Bakery. And get a few pieces of their homemade pizza for the ride home. Bet you'll eat it cold.

Sicilia Bakery
5937 W. Lawrence Ave.
773-545-4464

Aug 06, 2007
bryan in Chicago Area

Homemade Cream Cheese in Chicago

Their cream cheese is homemade. And man-o-man is it good.

Aug 06, 2007
bryan in Chicago Area

Spoon Thai or Thai Spoon?

Not related. Do try Spoon Thai if you get the chance.

Aug 06, 2007
bryan in Chicago Area

100 hungry wedding guests

Two quick notes Pete. I think you meant the Half Shell on Diversey. And La Creperie hasn't been doing the 3-course deal for years now. It's a la carte on all crepes.

Aug 05, 2007
bryan in Chicago Area

How do you use up your leftover vegetables?

I keep a ziplock bag in the freezer and when it's full I make a stew, soup, a bastard goulash - whatever comes to mind. But I avoid peppers in this process since they tend to overwhelm everything else - that and I loathe green peppers, mostly.

Jul 28, 2007
bryan in Home Cooking

Your tips for making GREAT crab cakes

But crab cakes are the wedding... remoulade is just the dress.

Jul 28, 2007
bryan in Home Cooking

Trattoria Roma on Wells Street

Sadly, it actually used to be a pretty good place. Am I misunderstanding you when you say you had to demand a wine-cooler instead of a bottle of wine? That might have set you up for a fall.

Personally, I find the "what do you want?" school of waitering far preferable to the "tonight we have a beautiful filet of (something) that was just pulled from the (somewhere you never heard of) and smuggled in by the chefs mistress - so be careful not to tell his wife - with a sauce of (unintelligible) that'll make your toes curl and your eyes roll up in the back of you head... and you better it order it now because it's going down faster than Paris Hilton in her lastest video" school of waitering. But that might just be me.

Jul 28, 2007
bryan in Chicago Area

Johnnie's Beef review -- good beef but underwhelmed

Thanks.

Jul 28, 2007
bryan in Chicago Area