chicgail's Profile

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An interesting sandwich combo

Ok, just made one of these. I took a bite. Not impressed. At all. Gave a bite to Mr. CG. We both hated it. He said, "I have a bad taste in my my mouth now. Can you get me a glass of water?"

What kind of pickles do you use? Dill? Sweet? I used homemade refrigerator dill. Maybe it would be better with sweet ones.

Anyway, glad you all like it, but I'm going to stick to some kind of fruity jelly, bananas and/or nutter butter with my peanut butter.

about 6 hours ago
chicgail in Food Media & News

What's your favourite or most useful, kitchen item?

I'm baffled. There's a whole lot of commentary on this device. Someone else said they cook meat, vegetable, pasta, rice ,soup, fish, cakes in their multi-functional cooker. My rangetop/oven does all that.

Why would I pay a couple hundred bucks to buy something that does exactly what my stove does - but sometimes not as well?.

On those (very few) times when I use a slow cooker, I've got one of those.

The breadmaker was a novelty in its day, but I gave that away a long time ago.

What am I missing?

about 10 hours ago
chicgail in Cookware

Best advice

Salt makes all the difference.

1 day ago
chicgail in General Topics

An interesting sandwich combo

Love the "recipe."

Theeey're baaack!

These people are not well. Better we all just let them be. Quietly. Alone. They've had enough screen time.

Although I have to say, if I were in the area, the temptation to check them out in person would be really strong.

What's your favourite or most useful, kitchen item?

Tongs. For turning food that is cooking; for tossing salads; for retrieving food that fell between the burners; for reaching items on shelves I can't reach.

Sep 28, 2014
chicgail in Cookware
3

Magnificent Mile Hip Eateries

And that, as my mother would say, is why there is chocolate and vanilla. Neither one is the right choice or the better choice.

You like vanilla and I like chocolate. Or maybe it's the other way around?

Sep 27, 2014
chicgail in Chicago Area

Magnificent Mile Hip Eateries

Some of us are much less fond of Sable. It's a great bar with a few nice upscale bar food-like dishes (eg sliders), but disappointing ones also. I thought the sweet corn brulee was a slightly fancied up creamed corn. None of us at the table were very interested in it.

My college roommate and I just had a fantastic dinner at Embaya. Everything about it knocked our socks off.

I am also a fan of Bar Toma and Purple Pig (definitely worth the wait).

Sep 26, 2014
chicgail in Chicago Area

Looking for Old School..

They are both kinda fun in an old school way. Makes me think about Frizel's and the Chez Paree and the old Blackhawk and Armando's (may they all rest in peace).

Sep 26, 2014
chicgail in Chicago Area

Last Visit Coming up to Chicago

Only one: Chicago mix (it seems they now call it the Garrett Mix). It combines carmel corn with cheese corn (sweet/salty) and it is what Garrett is best loved for.

Sep 24, 2014
chicgail in Chicago Area

4 nights in Chicago - Sunday choice

I recently dined at both Embeya and Boka and was delighted with both of them. Notable food. Extraordinary service. Comfortable environment (we didn't have to shout across the table at each other!).

I highly second both recommendations.

Sep 23, 2014
chicgail in Chicago Area

Last Visit Coming up to Chicago

Gonzo, I agree with all of those. I've never been to the Berkshire Room or Vera and I haven't been to Moto recently and I hear that it is a lot better than it was. Otherwise, I second everything you suggested as the new, best, and au courant restaurants in town You and I ought to go out to dinner together

Sep 23, 2014
chicgail in Chicago Area
1

Kasha Varnishkes Variations

I stand corrected.

No kid, myself, I am the great granddaughter of a late 18th Century immigrant who was the last generation in our family to keep Kosher. Famous family story: My grandmother, who was also an independent woman (although she would never call herself a "feminist), proudly declared that to be Kosher is to be clean and she kept a clean house. And that was that.

My ignorance regarding the laws of Kashruth shows.

Sep 23, 2014
chicgail in Home Cooking
1

Kasha Varnishkes Variations

Oh. Duh.
Paris in the
the spring.

Anyway goats are probably not Kosher. They have cloven hoofs.

Sep 23, 2014
chicgail in Home Cooking

Kasha Varnishkes Variations

They're a grain and a traditional Jewish dish so I suppose they are. But I don't keep Kosher, nor does my family, so it doesn't matter to me.

Sep 23, 2014
chicgail in Home Cooking

Cold stuffed mushrooms

I, too, would avoid cold mushrooms because of the slime factor, but room temperature (or a little above) might not be too bad.

Sep 23, 2014
chicgail in Home Cooking

Kasha Varnishkes Variations

I've taken on doing a kasha vanishkes side dish for Rosh Hashanah. Typically I would cook the buckwheat goats with egg in a dry pan, add chicken broth, s & p and simmer until done. Then I would add the cooked bow tie noodles and the sautéed onions and mushrooms, season and serve.

But I'm thinking of adding cooked apples this year. Has anyone tried that? How did it work? How did people respond?

My family tends to hate anything that diverges from the traditional and while I respect that, I do love to experiment with variations.

Thoughts?

Sep 23, 2014
chicgail in Home Cooking

Fed-up chef posts angry signs telling hard-to-please customers to stay away

I do agree with his point of view. If I didn't want to (or couldn't) eat spicy food or gluten or or carbs or dairy whatever, I would go some place that cooked that way. I wouldn't expect a restaurant to cater to my personal idiosyncrasies.

I just think he could have found a less confrontational way to say it. There is that old saw about attracting more bees with honey than with vinegar.

Sep 23, 2014
chicgail in Food Media & News

Masterchef US Final 3 tonight--conclusion (expect spoilers here)

"What takes true character is to say getting what you want isnt worth getting treated like you dont want to be treated to get it..."

Maybe. But we can't be too critical here. When you're in the middle of a situation, you have no perspective, you're isolated, everyone is subjected to the same thing, there looks like there is a lot at stake and people around you are not only in the same boat, and there are a lot of officials and other telling you it's ok ... I think it's harder to really see what's happening. That's pretty fundamental human behavior and it happens in every culture. Unfortunately, but not uncommon.

Sep 19, 2014
chicgail in Food Media & News

Masterchef US Final 3 tonight--conclusion (expect spoilers here)

Posh? hahahahaha.

Sep 16, 2014
chicgail in Food Media & News
1

Top Chef Duel 9/10 Dale vs. Tiffany

If I recall correctly, Tiffany was the recipient of the famous "I"m not your bitch, Bitch" line from her first season.

Top Chef Duel 9/10 Dale vs. Tiffany

I just came away with the sense that the icons of Heavy Metal have aged rather badly. And they were mostly unappealing old coots. How ironic. Or may not.

Sep 12, 2014
chicgail in Food Media & News

Guiltiest Guilty Pleasures

Jell-o that's been allowed to sit uncovered in the back of the fridge for about a week until it's rubbery and chewy.

Marshmallows that have been melted on top of saltines a la s'mores, but with a sweet/salty theme

Peeps that have been opened and allowed to dry out a bit.

Fried chicken

Ramen noodle soup with lots of veggies added, plus a raw egg mixed in a la egg drop soup

Sep 11, 2014
chicgail in General Topics
1

The Tyranny of the Home-Cooked Family Dinner  

Not to go too far afield, but - summer? What summer? Not much where I live.

Sep 11, 2014
chicgail in Food Media & News

China town recommendations

I know that the Tony Hu's restaurants (Lao Sze Chuan, Lao, Bejing, Lao Shanghai, etc) get a lot of press and praise. I've been to most of them and I have to say that while the food is not bad, for me they look/feel dirty and the service is abysmal. I'm pretty tolerant if the food is good, but I've kind of had it with these places.

Lately I prefer Moon Palace or Emperors Choice. Dim sum is reliable, if not mind-blowing at Phoenix and Three Happiness. I've heard good things about Ming Hin and Dim Dim, but have not tried either one yet.

Sep 10, 2014
chicgail in Chicago Area

The Tyranny of the Home-Cooked Family Dinner  

Not only did I do that as well, but my grown son and daughter (both working parents) do it for their children.

Yay! Something I did stuck for the good!

Sep 10, 2014
chicgail in Food Media & News
1

Master Chef 9/8 spoilers

Texas man vs. California man. Lots of different points of view. None of it means a thing.

Sep 09, 2014
chicgail in Food Media & News

Master Chef 9/8 spoilers

I noticed and was totally turned off by her increasingly silly looking clothes, but I would bet dollars to donuts that that's the producers' doing and not really her choice at all.

Sep 09, 2014
chicgail in Food Media & News

High Rise Cooking - no vents?!

Hoosier, I know and respect your opinion. Can you say more about what you mean by being "careful with prep" and being "somewhat limited"? Does that mean I can't pan grill meat? Or if I do the place will stink for days? What precautions would I have to take with prep?

Sep 09, 2014
chicgail in Cookware

High Rise Cooking - no vents?!

We are "downsizing" and moving from a nice big house - potentially - to a high rise condo. We can already see that we would need to move a gas line to switch from an electric range to a gas range.

I was surprised, however, to learn that there is no such thing as "venting" in high rise buildings. Those of you CHs who cook and live in such buildings, what do you do? Is it a problem? Is there some alternative way of dealing with smoke and/or cooking smells?

Before we move on this place, it seems to be a good idea to know how to handle this. Surely everyone who lives in a high rise doesn't depend on ordering out and/or heating things up in a microwave.

Sep 09, 2014
chicgail in Cookware