I've been a few times since they've opened to purchase various Asian ingredients. This morning I was in the store around 9:30 hoping to pick up some pork belly. I stood at the meat counter for a little while and one of the employees came out to place a tray of pork feet in the display case. As soon as he was done setting the tray in he turned around and walked back into the prep room without acknowledging my existence at all. Given that I was standing directly in front of him pointing out what he was putting in the display to my son, it's unlikely he didn't realize I was there.

On my previous visits, which are usually fairly early in the morning, I've noticed that the meat display is never stocked. Why they wouldn't have this done prior to the store opening I don't know, but given the relative low level of customer service I experienced today I'm unlikely to ever return, which is a shame considering that Li Ming's is much closer to my house Grand Asia in Cary.

Just had a delicious tamale from Pupuseria & Taqueria Orellana in north Durham this afternoon, and they are el Salvadoran.

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Pupuseria & Taqueria Orellana
5300 N Roxboro Rd, Durham, NC 27712

Fox & Obel sells them but you have to ask as they keep them behind a counter.

Remoulade - are you sure you're talking about Tavern at the Park in the Prudential Building? There is no putt-putt course there. The putt-putt is over on Monroe I think.

Cheese Boy - It's for holding salt, like kosher salt or "finishing" salt.

What about Deleece at Southport/Irving or Hopleaf on Clark? In a similar vein as the previous post there's also the Dining Room at Kendall College.

Isn't this what Metromix is for? Lousy service does not make the worst restaurant in Chicago. Neither does a lack of valet parking.

I'd like to see Thomas Keller v. Grant Achatz.

Ginger's Ale House at Ashland & Grace. More Irish, but the best I've been to in the city. The fish and chips are excellent. Can be a little smoky in the evenings, but check the football schedule and catch a match earlier in the day (and I don't mean the crappy American version of football). They do also show rugby.

I recommend reading anything by Michael Ruhlman. I've enjoyed all of his works, the most recent of which is The Reach of a Chef.

Heat by Bill Buford is also an excellent read.

I would recommend Tru as a third option, offering a contemporary take on French cuisine.

I'm not sure I would classify Pompeii or Al's as "fine dining" establishments, good as they may be.

My dad usually did most of the cooking in our house growing up, but I'll always remember his SOS. Not the most glamourous of meals, but pretty tasty nonetheless.

According to LeeAnne who about a month ago was in Chicago doing a "Farewell to Foie Gras" demo, Harold's restaurant is due to open in the coming weeks.

On an interesting aside, she said that Stephen was planning to open a gourment market/cafe. Hopefully he doesn't talk down to his patrons like he did on the show.

I'm preparing a roasted game hen with cumin rub tomorrow and any recommendations for wine would be helpful. Thanks!

This is a good one because it will adjust the measures for you based on the number of servings (beware as it does not adjust cooking time though):

http://www.recipezaar.com/

Pops has not closed; they have relocated to State & Ohio.

Marche on Randolph has a children's menu. I would think this would be a fun place to take children to with the decor and all. Their website also has the menu (including childrens):

http://www.marche-chicago.com/home.html

You state you are using the Weber kettle grill and not a smoker - this is how I've done NC style pork for several years now. You state you have no problems with the technique, though bear in mind I've had issues keeping the grill cool enough. Could be just me though.

That being said, I recommend wrapping the smoked butt in foil and putting it on the counter for however long you need. When it comes to pulling the meat your fingers won't get scorched and the finished product will be much moister (in my experience).

Hope it turns out for you.

I too shall be making ceviche for the first time this weekend. I found this recipe for Ahi that I'm going to try:

http://www.recipezaar.com/27396

I recently read The Fat and the Thin by Zola (aka The Belly of Paris). While not exclusively about food, the story is set in and around Les Halles and there are wonderful descriptions of the markets and surrounding stores.

I've heard that the translation was questionable, but I think there's only one translation available in English.