chicgail's Profile

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Chicago Hounds Headed to Seattle

We will be in Seattle next week for a family wedding. We will be staying at the Hotel Five, which I gather is downtown. We are pretty adventurous but we will be traveling with non-foodie vegetarians and are looking for lunch and dinner places for the few days that are not already booked with events.

Looking for suggestions in the area. We've already been warned off the Tom Douglas restaurants.

Some of those meals would be just us (so really no limitations) and others with our veggie relatives (they do eat cooked fish, but not sushi or seafood) so someplace we would all enjoy and are looking for suggestions for those of you who know.

On our last visit we had a wonderful dinner at The Flying Fish and also lunched at Salumi where we would love to try again- without the vegetarians - if it is still good.

We will probably have a car. Thanks in advance.

about 2 hours ago
chicgail in Greater Seattle

Is this tacky?

Go for it. I can tell you it's not nearly as interesting as Spam.

1 day ago
chicgail in General Topics

Is this tacky?

First of all, as much as I love good food, when I go to a friend's house I am more interested in the company and the conversation than what is served. Unless I am served something like raw chicken, I tend to be very forgiving about food in that setting.

I have had a few all-homemade meals at friends' houses recently that included tough overcooked scallops, soggy slimy roasted chicken, and cheddar and swiss cheese squares on toothpicks.

Not great food, but great people and nice evenings. I am perfectly happy if the host considers what I might enjoy (i.e. most of my friends know that cilantro tastes like soap to me) and made sure I had it.

More power to you that you can find well-made entrees that you can take home. You could invite me over any time.

Jul 21, 2014
chicgail in General Topics
11

Looking for a great ice cream place in Chicago -- not a chain.

Margie's in Bucktown or Black Dog (to die for!!) in nearby Wicker Park. Andy's frozen custard in Evanston is pretty darn good also.

Jul 21, 2014
chicgail in Chicago Area

Gene and Georgetti vs Erie Cafe for steak

You asked for people's opinions and they gave them to you. Then you questioned whether those opinions were valid.

Many of us who have been to G&G in the last 10 years (once and I wouldn't go back) agree that it is not worth the time, the money or the meal. If you really want to take someone there, you should do that and see what you think. Let us know.

Jul 21, 2014
chicgail in Chicago Area

NYT Cooking Digest

Thanks. I just subscribed.

Jul 21, 2014
chicgail in Food Media & News
1

Onions. Do you "count" them as a vegetable when planning a meal?

What are you counting? If you use and consume a variety of unprocessed foods - things especially that grow in the ground - you don't have to keep track of anything. Every meal doesn't have to be "nutritionally balanced" if your diet is diverse and basically made up of healthy foods.

Jul 07, 2014
chicgail in General Topics

WashPost declares end of gluten-free fad

The real Unos restaurant here in Chicago (which uses a very different recipe than the chain) would close its doors before it offered a gluten-free menu. And I would support it.

Jul 07, 2014
chicgail in Food Media & News
1

Pizza

Totally agree on deep dish, weinstein.

For thin crust, Pizzaria di Nella on Fullerton makes a great Neapolitan style pizza that meals all your criteria.

No a fan of stuffed pizza so I won't weigh in on that.

Jul 05, 2014
chicgail in Chicago Area

What are you cooking for the 4th of July weekend?

Our contribution to a friend's barbecue is a variation on a caprese salad: heirloom tomatoes, cukes, mozzarella cheese, all cut up into 1/2-inch cubes, with pitted Kalamata olives and garbanzo beans tossed with chiffonade basil, olive oil and balsamic vinegar. And I'll probably serve it on a bed of arugula.

Jul 04, 2014
chicgail in Home Cooking

Have you used this most unconventional of Kitchen Timers?

I think that falls into the world of "ok, whatever works."

Jul 03, 2014
chicgail in Home Cooking
1

Have you used this most unconventional of Kitchen Timers?

Must be me, but I have no idea what you are even talking about.

Jul 03, 2014
chicgail in Home Cooking
2

Duck Skin in Hamburger?

I use abouit 3 oz Spam to 1 lb beef, but really that's entirely up to your taste. I wouldn't want a Spam burger and I'm always conscious about keeping fat relatively low.

Jun 28, 2014
chicgail in Home Cooking

Butter versus Margarine

As other people have noted, that butter is better for you than margarine is not new news. Butter comes from cows. Margarine is a chemical sh*t-storm. Besides, it tastes waaay better.

Jun 28, 2014
chicgail in General Topics
2

Duck Skin in Hamburger?

Never tried duck, but I have discovered that mixing 85% lean beef with finely chopped Spam (yes, Spam!) makes the best hamburgers I've ever tasted. When I can, I top it with provolone cheese and onion jam. I don't tell anyone what's in it (unless they beg), but I promise you it's awesome.

Jun 28, 2014
chicgail in Home Cooking

Trip report: June 2014

We've been talking about L&E also. It's been a while and it's always pretty darn amazing.

Jun 28, 2014
chicgail in Chicago Area

Eating out healthy: does this app exist?

You need an app for that? Really?

I apologize for my impatience with this, but we rely way too much on machines to make our decisions for us. Like how much change we should get at the cash register.

If you know what is basically healthy and what is not, you can make the right choices. Fried vs. grilled calamari. Olive oil and vinegar v. creamy salad dressing? Cake vs. berries? Cheese fries or brown rice? Stuffed baked potato or steamed veggies?

Its not the description on the menu that makes any difference anyway. It's the portion size, the amount of fat and other ingredients that make up the nutritional information.

And you might get some of that for chain restaurants (Weight Watchers app lists tons of chain meals), but many of us are lucky enough to have access to and preference for independent local restaurants which makes the whole exercise moot.

Jun 27, 2014
chicgail in Food Media & News
2

Kitchen Nightmare Over- Not so successful

Given the disfunctionality of so many of the owners, their staffs and families, I find it hard to believe that all it took to straighten them up was RI or GR coming in for two or three days and saying "stop it!"

Jun 27, 2014
chicgail in Food Media & News
2

Recipes using pretzel sticks

Oooo. yes.

Jun 25, 2014
chicgail in Home Cooking

Recipes using pretzel sticks

Sounds like a Chopped challenge. I would grind them in the food processor or blender and use them in place of breadcrumbs for breading.

Jun 25, 2014
chicgail in Home Cooking

Masterchef U.S. season 2014 spoilers

Ben Starr is " biting the hand that opened so many doors to him. And thousands of websitse hits."

You could make the case that turnabout is fair play. Fox used him - and others - for its own commercial gain on the show. He obviously had little recourse for how he was used at the time. I say good for him.

He says more about it here. He is pretty disillusioned with "reality" TV and is no longer watching or blogging about Masterchef.
http://benstarr.com/blog/masterchef-a...

Jun 25, 2014
chicgail in Food Media & News
1

Longman & Eagle or Dusek's?

I haven't tried Dusek's, but L&E is consistently very, very good. I don't know that I would call it a classic. It's pretty high concept and innovative. No reservations so either go at an off time (like early or late dinner) or try them for lunch/brunch which they serve every day.

Jun 25, 2014
chicgail in Chicago Area

Masterchef U.S. season 2014 spoilers

Malibu Ken was, IMO, totally obnoxious. He didn't lead. He took no responsibility for the menu, the process or his team's failure. He was an excuse machine.

It is highly unlikely that Tyler or anyone else ate TWO WHOLE PIECES OF FISH. The attempt to make it look like he did was a pretty apparent piece of editing.

On the whole, silly, silly show.

Jun 24, 2014
chicgail in Food Media & News
1

Dr. Oz's Comeuppance

It doesn't really matter what I think, but it appears that he should stick to thoracic surgery.

Jun 21, 2014
chicgail in Food Media & News
2

Dr. Oz's Comeuppance

If he is such a highly skilled heart surgeon, how come he has apparently chosen entertainment over medicine? When was the last time he actually practiced medicine, let alone operated on anyone? And why in the world ($$$) is he endorsing highly questionable nutritional supplements about which he knows very little.

As a person with a long career in health care public relations, I have known plenty of physicians who were happy to sell out to the highest bidder and I have had clients who wanted me to buy the likes of Oz or Nancy Snyderman to endorse their services. It's why I don't do that any more.

Jun 21, 2014
chicgail in Food Media & News

Marinating question

I would say yes to marinate immediately before cooking. Regarding soaking the skewers, you can just submerge them in water early in the day and take them out when you are ready to use them.

Jun 20, 2014
chicgail in Home Cooking

Dr. Oz's Comeuppance

If you really believe something is true, the facts don't matter. It's the American way.

Jun 20, 2014
chicgail in Food Media & News
3

Dr. Oz's Comeuppance

Pharmaceutical companies are for-profit enterprises and they have learned two important things:
Direct-to-consumer marketing increases sales
Finding substances that control (not cure) chronic conditions insures long-term profits.

That means that in a free market economy we will not soon see an end to either the ads or the focus on (and creation of) commonly occurring chronic diseases. R&D is all about the long-term chronic condition. And they want you to go to your doctor and tell him/her what you have and what you want him/her to prescribe. Unbelievable. Too bad for you if you have something that is either easily cured or rare.

Jun 19, 2014
chicgail in Food Media & News

Should Chopped chefs be disqualified for omitting an ingredient?

My husband envisions an episode where they use that cleaver in the wooden pillar to actually chop a body part off the losing contestant. Unquestionably weird and demented, but funny as a speculation.

Jun 19, 2014
chicgail in Food Media & News

Dr. Oz's Comeuppance

Sounds like we have similar experiences with Big Pharma. As a former PR professional in the healthcare/biotech/pharma industry
I have to laugh when people talk about the ACA as a socialist plot.

Oz long gave up his creds as a scientist or a physician. He is an entertainer and apparently up for sale to the highest bidder. Either that or he really doesn't understand science at all.

Jun 19, 2014
chicgail in Food Media & News
6