rjka's Profile
Skirt steak
Maybe it's uneveness, but I ate there last month for the first time in a couple of years and thought it had gone significantly downhill.
Prairie Grass Cafe is another close by option for skirt steak.
Passion Fruit Puree?
Definitely Goya makes passion fruit. I live in the Northern suburbs and bought it at a Latino deli, but I've seen it in other ethnic supermarkets as well. Possibly Fresh Farms in Niles, but I'm not 100% sure.
Are there restaurants that indicate Weight Watchers points on their menu
The calorie requirement that is in place in NY for chain restaurants is a local law and does not apply in most other markets. Some chains may do it by choice though.
Dinner recs in Deerfield/Northbrook area?
I will third the recommendation of Abigail's, in my opinion better than Prairie Grass Cafe.
Irish Soda Bread?
Whole Foods usually has it, especially as it gets closer to St. Pat's Day.
Top Chef Texas: the Chicago Contingent
Yes, I've read on some other forums people swearing they will never set foot in her restaurant after watching this show, just based on how (edited for TV) she treats other people.
Top Chef Texas: the Chicago Contingent
I wonder if she's the type of person who needs to be in charge and can be quite pleasant in that role, but has difficulty sharing or being a co-equal member of a team.
I realize these programs are heavily edited, but they are getting a lot of raw material on her from somewhere.
Are Ghost Peppers Actually Used in Indian Cooking?
I saw not long ago a Gordon Ramsay special where he went to Assam and attended a ghost pepper eating contest.
Food markets for tourist
In a similar vein, I'd recommend Fresh Farms on Touhy as well.
I agree with French Market not being worth a visit unless you are in the area.
Question for Pizza Makers
00 is supposed to be optimal for only high temp ovens, like 700-800 degrees.
The #1 gift if he doesn't have one would be the largest and thickest pizza stone that fits in his oven.
If he wants to get into starters, Sourdo.com is a good source for dried starters of all sorts of unique origins.
I also agree that a good scale is a great idea.
I am not crazy about the American Pie book, but I know others differ, and I can't think of another good pizza dedicated book, although I think there are better recipes in other more general baking and cook books like the Tartine book and the Mozza book.
Looking for Traditional Italian Restaurant inexpensive
Maggiano's portions are quite large, but I can't remember whether the mid to high teen's price refers to the full portions or half portions.
Cafe Spiaggia is very good but the portions will be on the small side (I've only been there at lunch)
Best Chicago Wine Store?
There's also a pretty large Binny's just off the Edens at Lake Cook Rd. in Highland Park. No idea about how the sparkling wine selection compares to other stores.
Best Chocolate Eclair
I've had some good eclairs from Baker Boys in the Ravinia section of Highland Park. They mostly do cupcakes, but also do some nice croissants and eclairs. The eclair shell when fresh can be on the crunchy side for some people, but I like it. However, I don't think the store gets a huge turnover on these, so there is a risk of getting one that is a bit stale.
Pastry flour in the north suburbs?
Just updating this to mention that I saw on another food website a report that Fox and Obel carries a number of King Arthur specialty flours, including pastry flour. But I would suggest calling them to confirm before heading down there
Why is my pesto turning brown?
Could it be residue from something else on the blender/blender blades interacting with the basil?
Interesting uses for frozen strawberries. (No smoothies, please)
You can make a strawberry rhubarb tart or a mixed berry pie.
Pastry flour in the north suburbs?
Arrowhead is definitely whole wheat. It always seems odd to me that whole wheat is the only type you can find anywhere. You'd think the demand for it would be even smaller than for regular pastry flour.
A couple of years ago, the Sunset Foods chain in the northern burbs briefly carried a very wide range of King Arthur flours, the types that you have to mail order now. I guess it didn't work out for them.
ISO Best Fresh Flour for Bread Baking
One completely different suggestion. Buy the starter, don't create it from scratch. There's a site called sourdo.com that sells a number of varieties collected all over the world. They're powdered, you rehydrate them and mix with flour and water and ferment to create the "mother". I used King Arthur off the shelf for the flour
It sounds more "artisinal" to try to do it yourself from naturally occurring spores, but having done it myself, it's hard to get a really vigorous starter that will last. I don't regret taking a shortcut.
The Tartine book is very good, BTW.
Chicago Gourmet Food and Wine fest 2011
Pretty much completely agree with this assessment, although last year was the only one I attended. I had a discounted Groupon ticket and it still wasn't worth it. I have no patience to wait that long for tiny portions of food. Only positives were seeing a couple of Food Network chefs in person, plus an interesting tasting of Penfolds Shiraz. But I would not recommend it if it is set up like last year.
Pastry flour in the north suburbs?
Sicne the short answer in the attached link is no, I wonder, assuming you took the class locally, whether the chef has a recommendation on where to find it?
Wine Shop with great selection of French Bordeaux wines...
Not close to you, but you might want to check out Knightsbridge WIne Shoppe in Northbrook, just off the Edens. Quite a lot of Bordeaux and Burgundies. You can check their website inventory before taking a drive up there.
Zucchini Blossoms?
Yes, Nichols at the Evanston Market on Saturday had them the last two weeks, but not a lot and they sell out very early.
Chicago deep-dish for a tomato hater
Yes technically, but there is a difference between a pie with tomatoes from a can that are crushed or chopped and put on a pie and baked, and taking those same tomatoes, cooking them into a sauce in a saucepan and then putting the sauce on a pie.
My pizza cookbook, American Pie by Peter Reinhart, calls the first an uncooked tomato sauce, because it can be made from fresh tomatoes or canned tomatoes.
Chicago deep-dish for a tomato hater
Malnati's uses crushed uncooked tomatoes (uncooked prior to the pie being baked)
Knife Sharpening - Avoid Sur La Table
I wonder if it has something to do with the quality of the steel? I have a couple of expensive knives, including a Global that I've had them sharpen a couple of times with no issues. However, I did take them a Calphalon paring knife once and it came back noticeable smaller.
Graham Elloit or Riccardo Trattoria on Memorial Day visit
I was at Riccardo last October but have not been to Graham Elliot. I honestly was not that impressed. If I lived in the neighborhood, I'd think it was fine for a local option, but I wouldn't make a special trip for it.
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Graham Elliot
217 W. Huron Street, Chicago, IL 60654
Canelle Molds
I'm pretty sure the metal ones only come individually.
Unless you live close to Sur la Table, I'd call first to make sure they're in stock. They're sort of an unusual item and I could see where they might not keep much inventory.
Dinner near Apollo Theater
This question was asked yesterday too. You could scroll down to yesterday's posts for some ideas.
