So I did. Thank you.

I just wondered about chefs who spend more time on TV than in the kitchen. We're all human, but if one's attention is on image and airtime rather than cooking ability, it looks from here like the priority is not so much great food.

Good choices, BR.

That's good to know Gonzo. Unlike you, I was not inclined to go back and give it another chance. Glad to hear that it is more focused on the flavor of food than its chemistry or whimsy.

Richie Farina, when he was on Top Chef, didn't impress me all that much with his creations, but of course, I didn't taste them.

Food courts?
Gordon Ramsey?
Just when you thought it couldn't get any more ridiculous.

If you were talking to me, Pualj, I didn't use that word. Nothing real about reality TV of course. Totally cast, scripted and manipulated for a desired storyline.

There does appear to be a finite stable of TV chef/contestants who show up over and over again. I have to wonder if real chefs try to spend that much time in front of cameras instead of in their actual kitchens.

<everyone on Chopped appears to be 'snotty and pretentious' - or at least over confident.>>

That has very little to do with who the contestants are. It's the work of the producers. They ask questions, encourage answers and choose sound bites that sound like that.

Lots of local restaurants do. Many even post the names of the local farms that source their food. Good suggestions already made. Here are a few others:
BrownTrout.
Lula.
The Bristol.

I would say that Naha is creative, but by no means breaking out of the box in a way that Alinea or El Ideas or Goosefoot or so many others are doing and doing well. I would say that it is one of the most consistent and reliably excellent meals in town.

Probably the opposite end of the spectrum from Moto which does interesting things because it can and not because the results are particularly tasty or enjoyable.

Ah, but she's also had obvious "work" done on her face. It always leaves that rather plastic doll-face quality.

Gino's East would be my last choice for good Chicago deep dish pizza. It was wonderful a long time ago but hasn't been very good for a while. Unos or Dues, Lou Malnotis or Pizzaros is your best bet for real Chicago deep dish pizza. And yes, the chain Unos isn't even in the same ballpark as the original here. The recipe is totally different and very disappointing.

You probably would enjoy Portillos for Chicago style hot dogs (no catsup please). Portillos also has very good Italian Beef sandwiches. Get them "wet" with sweet or hot peppers. Johnnie's is iconic, but no need to trapse out to Melrose Park, especially if you don't have a car.

Hot Dougs is also wonderful, but it isn't worth the trip or the wait there just for a hot dog. Their exotic "encased meats" are the only reason to go. But, again, without a car it's a little hard to get to.

Yep. Got it set to record.

Darn. Not in the viewing area. Any way you can post it after it airs?

As former PR person myself, I have to wonder what media training that crazy broad would be like. Better them than me.

Sounds like a perfect description of The Publican. The Publican has a lot of communal tables. When you make reserations you can request a private table. I sometimes like the communal table for the opportunity to meet someone I wouldn't otherwise get to talk to.

Other really good options that fit your interests are The Bristol on Damen in Bucktown or Telegraph in Logan (around the corner from L&E). Telegraph is more of a wine bar than a beer line up, but they do have their share of really good beers on tap.

I think Quartino is "meh" also.

www.thepublicanrestaurant.com/
www.telegraphchicago.com/‎
www.thebristolchicago.com/

I make a rhubarb crunch that is essentially a crisp with a custard filling. It is our family's favorite spring dessert. If I didn't make it at least once a year, I'd have some 'splainin' to do. It comes from a cookbook that my former MIL created in Dayton, Ohio, many years ago.

1 C corn flake crumbs (it comes packaged that way or you can put your own corn flakes in a blender and turn them into crumbs)
1 C sifted flour
¼ C brown sugar, firmly packed
1 T cinnamon
1 T sea salt
½ C melted butter

1 egg
1 C sour cream (or fat-free yogurt)
1¼ C white sugar
3 T cornstarch
½ t cinnamon
3 cups (more is better) rhubarb, cut into bite-sized pieces (Don’t use any leaves: they are poisonous)

Preheat oven to 325 degrees.

Combine cornflake crumbs, flour, brown sugar, 1 t cinnamon and butter. Mix well until you have a crumbly mixture. Press half evenly and firmly in the bottom of a 9”x9” pan (or round equivalent cake pan), reserving the other half of the crumb mixture for topping.

Beat egg slightly and combine with sour cream or yogurt. Mix together the white sugar, cornstarch and ½ teaspoon of cinnamon. Stir into sour cream mixture, together with rhubarb.

Spread over crumb crust. Sprinkle with remaining crumb mixture.

Bake about one hour until a knife inserted into the center comes our clean.

Serve warm or cold. Serves 9.

Photos and more about it here: http://foodbeest.com/2011/06/12/keys-...

Thanks for the questions BiscuitBoy. Since you're going to use the Dutch oven to make the soffrito and then the rice, you want to finish the chicken in another cooking container before you add it back to the rice. No additional liquid or oil needed.

I want a Webman's (chicgail whined from Chicago).

They're at most a 2 or 3 on a scale of 1-10.

Lord save us from Oprah's favorite anythings.

'Taint cheap; not sure how they preserve quality but it does look like an interesting idea. I might try it.

Why would it be a shame if people stopped going to the Wiener Circle at 2 am? And why do you think that food trucks in the area would keep people from going to Wiener Circle - if that was what they wanted.

The current law is almost like saying "We have a restaurant on this block. You can't build another one because customers might go to yours and not ours if they liked it better."

Seems to me, in the world of supply and demand, the best options will do well and the others - if they're there only because they're the only game in town - probably don't deserve to stay.

<<The food was good but the prices are pretty high for what you get.>>

That leaves me a little confused. Please explain what that means to you.

You say the food is good. I expect to pay more for "good" food. When you say the prices a high for what you get, does that mean that you think the portions are too small or the food isn't that good?

The Bristol happens to be a favorite of mine. I can't recall ever having gone home hungry, nor has it occurred to me as overpriced. I know of a lot of places where I could get a lot more on my plate, but it wouldn't be nearly as thoughtfully sourced or as well-prepared as The Bristol.

I think it's important to get a sense of what people are evaluating. There is quantity of food (I don't care about this). There is quality of food (I do care about this). There is a wide or narrow range of food options (a good thing, but not necessarily a deal breaker). There is noise level, which some people are sensitive to; others less so (rarely plays into my decisions). There is ambiance (I notice). There is wait time (too long with no rezs and I will avoid). There is a wine list and drink options (again, I notice). There are great desserts or great savories (savories every time). And, of course, there is service (it matters to me).

We all have different priorities and elements that matter to us. Can you say a little more about yours?

It looked like figure skater Johnny Weir can cook, but he seems to live in a very strange world of his own, I couldn't keep my eyes off of him. I know enough people in the skating world and I undertand that that's not unusual.

I have to agree. The vegetable dishes we have had there far outshone the meat dishes. The shishito peppers, BTW, were awesome.

North Pond and El Ideas couldn't be more different. North Pond is in a beautiful Arts and Crafts building in the middle of LIncoln Park (the park, not the neighborhood). The food is often good, sometimes meh IMO, but leans conventional. The chef is a James Beard nominee and maybe winner.

El Ideas is tiny and in a funny little out-of-the-way neighborhood. The kitchen is open. Diners interact with staff, even down to hanging out or helping out in the kitchen. The food is extraordinarily creative and inventive. It is a fun, interactive and unique experience - more like Schwa.

2 tablespoons olive oil
2 ounces diced pancetta or prosciutto (you can use bacon if that’s what you have – or, if you prefer something vegetarian or vegan, skip this all together)
1/2 cup diced onion
4 cloves garlic, minced
2 oil-packed anchovy filets (not a problem to omit these if your soup is vegetarian)
1 teaspoon minced thyme leaves (rosemary is good also)
1/4 teaspoon red pepper flakes
1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
Two 15 ounce cans cannellini beans, rinsed and drained
1 cup chopped canned whole tomatoes
5 cups homemade, canned or boxed chicken broth
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper to taste

In a soup pot, heat the oil over medium heat, add the pancetta, and sauté for about 5 minutes. Remove the meat with a slotted spoon and set aside. Add the onion and sauté until golden, about 10 minutes.

Add the garlic, anchovy filets (don’t worry-they dissolve into the oil and DO NOT give the soup a fishy taste – only a distinct depth of flavor), thyme or rosemary, and pepper flakes; sauté for 3 minutes more. The garlic, onion, herbs and anchovy will give off a heavenly aroma at this point.

Add the escarole, stirring until wilted, about 2 minutes more. Add the beans, tomato, broth, and salt; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper.

Serve drizzled with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and a good crusty bread.

If I were going to use sausage, like njmarshall55, I would brown it first. and add it instead of the pancetta.

More here: http://foodbeest.com/2011/03/06/white...

Lots of good ideas here. I also love it in soup with white beans and rosemary. Sausage is a good add also.

Must try that. I've done it with romaine, but this sounds amazing.

And they are ridiculously hardy and last forever. I have chives in a pot on my urban deck that have survived for about 15 years, two major transplants and tough winters. They just keep on chive jivin' (sorry, couldn't help myself).

I asked about ramps at Mariano's today. The produce guy wasn't sure what they were but he said he would check them out and try to order some. Fingers crossed.

I agree with your assessment of TI. The only thing I would disagree with is that I think their pricing in general is on the high end while Mariano's is on the low end.