redchile's Profile
Ron's Cajun Connection Review.
Three of us went to Ron's for the first time last week. We went based upon the usually glowing reviews both here on on LTH forum. The food was great. We started with the gumbo, the best I've ever tasted. We had the cajun combo platters with six different items. We had the bubba shrimp, shrimp etoufee, shrimp creole, crawfish creole, red beans and rice w/sausage, and fried alligator. I had never eaten alligator before. It has a chew between chicken and clam, and has a flavor reminiscent of a seafoody chicken, at least to me. I liked it a lot. The red beans and rice without sausage might be a little bland, but the sausage adds a lot of flavor. We had the toasted pecan pie with ice cream for dessert. Wow! that was the best pecan pie I've ever eaten.
Ron stopped at the table and talked. He was friendly and appears to be quite a character.
I have a good fiend who lives a little farther west past Utica near route 80, so stopping at Ron's for dinner on the way home to the western suburbs is an easy and natural thing to do.
We'll definitely be back.
Avec- Watch your back
Sitting with strangers on hard and uncomfortable seats.
I can't wait to go to Avec.
The Spice House vs. Penzeys
Pete, just a slight correction, the Spice House doesn't have stores in Naperville and Oak Park, Penzey's does.
American gin
I have found Seagram's Extra Dry to be a reliably good, popular priced domestic gin.
Plastic bottle
While still in the throes of what seems to be an endless winter, I continue to consume mostly brown liquors, bourbon and brandy predominately. With brown liquors in mind for purchase, I visited my local liquor emporium in a quest for Canadian whiskies.
I am a novice regarding Canadian whiskies, with my drinking experience limited to Canadian Club. Back in the day, when I was a little fella (1950's-1960's) Canadian Club was considered a somewhat upscale drink, at least in my surroundings. I have purchased a few bottles of the standard six year old blend in the last few years, and have found it to be a pleasant, unassuming drink.
Yesterday, next to the bottles of six year old Canadian Club was a Reserve, ten year old blend. The price was right, so I went to pick up a 1.75 liter bottle to put in my basket. As I picked it up, I realized it was a plastic bottle. Plastic!
I don't consider myself to be a whisky purist or elitist, but a plastic bottle for a 10 year old whisky labeled Reserve? I put the bottle back on the shelf. They lost my sale with the plastic bottle.
Am I alone on this, or does the plastic bottle turn off others too? When I think of a plastic bottle for liquor, I think of the big, inexpensive, generic vodkas found around the U.S., not a 10 year old whisky called "Reserve".
Licor 43
If you like sweet drinks, try the Dreamsicle. It's one part Licor 43, two parts orange juice, one part table cream or half and half. Stir and strain.
How long do you keep certain meats in the freezer for?
I also have a Foodsaver, but haven't taken it out of the box. In the meantime, I double or triple wrap the raw meat in wax paper, and then wrap that in aluminum foil.This method has worked well for me.
I feel that chicken survives better in a frozen state than either beef or pork. I have kept chicken for up to a year using this method with good results. I try to use beef within six months, and pork in three. I've found that pork is the least freezer-friendly of the major meat types.
One other thing, I have a smallish stand-alone freezer of about 5 cubic feet where I keep my longer term frozen meats. It's not self-defrosting, so it keeps the meat at a constant zero degrees fahrenheit. Personally, I wouldn't keep raw frozen meats in a self-defrosting freezer for more than a couple of weeks.
Legendary Mexican in the 'burbs?
I believe that Flamingo Seafood will be one of the featured restaurants on "Check Please" tonight, at least that's what I heard on the radio.
Cajun spice blends - favorites?
I like Penzey's cajun blends. They have two, the regular cajun seasoning, and a very hot blend. I tend to mix the two in cooking to get a medium level of heat.
Something to note, both of the Penzey's cajun blends contain salt, so easy on the salt shaker when cooking with them.
Great Gelato
Gelato Uno
6625 W. Roosevelt Road
Berwyn, IL. 60402
(708) 749-8UNO
They have approximately 15-20 different gelatos at any given time. Three of us tried the half-kilo tray with a sampling of 8-10 different flavors, for about $10. They were all very good.
It's in a small strip mall, a stone's throw west of Fitzgerald's.
The Perfect Cup of Coffee
The best coffee I've ever had anywhere, I make with my AeroPress.
Mandatory tip at Alhambra Palace?
An automatic gratuity for a party of four is unusual. I would have asked for some clarification.
Lunch at Oakbrook Mall
Okay, I've stated this on this site before that there appears to be a disdain for Lettuce Entertain You restaurants here. Is it because the more popular ones become national chains? Is it corporate-concept restaurant ennui?
Well, I don't get it. The OP asked about lunch in Oakbrook Mall, not Yorktown, or somewhere in between.
I've had wonderful lunches at all the LEY restaurants in Oakbrook Mall. Antico Posto, Mon Ami Gabi, Wildfire, even Papagus before it closed.
I am particularly fond of Antico Posto. It's reasonably priced, the fare tends to be lighter than say, Maggiano's, and their service has always been excellent.
And no, I'm not an employee of LEYE.
Restaurant Options for Oak Park/Cicero Area(Italian or other ethnic)
We went to Xni-pec a few weeks ago. The service was prompt and attentive. In general, the food was good, but the shrimp and rice were overly salty. And, the Margarita was warm.
We went on a sunday in the early evening, perhaps they were staffed with the "B" team. But, it was still a pleasant experience, and the food showed promise despite the salt.
Take out Tipping
Moy, I agree with you. I have seen several threads here relating to take-out tipping. I don't get it.
Either it's a regional thing, or it depends upon the type of restaurant. I have never tipped on a take-out order, and when I've mentioned the concept to my friends because of previous threads here, they're baffled by it too.
Now, maybe it depends on the type of restaurant. All of my take-outs have been from mom and pop Asian restaurants, pizza places, or regular sit-down restaurants with a separate take-out area.
Restaurant refuses to serve tap water
Redchile wonders if there would be a BYOB for water.
Would there be a cappage fee?
Campari changes carmine to artificial color?
I have several bottles of Campari, and didn't read the labels when buying. It turns out that I have both varieties, with natural carmine, and the artificially colored.
I just held both varieties up to a bright light to see if I could detect a difference visually. There is a difference in the color, at least to my observation.
The natural carmine is a darker, more intense red than the artificially colored. The artificially colored variety has a slightly orangish tint, to me.
This is disappointing. I guess the most important issue is, do they taste the same. The bottle I have opened contains natural carmine. I'll have to open an artificially colored one to see if there's a difference in taste.
I hope they taste the same. I've been a Campari fan for 25+ years.
single serve coffee--who's the best? Senseo, Keurig,Tassimo?
I respectfully disagree about the AeroPress clean-up. It takes me about one minute in total. Perhaps, your problem stems from using it while traveling, you may not have optimal conditions while traveling.
I don't understand reusing the paper filters. I tried it once, and quickly determined that it wasn't worth the effort. (for me)
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single serve coffee--who's the best? Senseo, Keurig,Tassimo?
I'm not a coffee connoisseur by any means. But, I do like one good cup of coffee, once in a while. The AeroPress has filled that desire very well.
I use a fine grind, probably similar to an espresso grind. I've used several different types of beans, some Starbuck's, and various Trader Joe's brands. They have all worked well.
I make Americanos. I heat about 10 ounces of water in the microwave. I use only about half the water to stir and plunge. While I'm stirring and plunging, I heat the other half of the coffee for another 30-40 seconds, the length of the brewing time. I then pour the 2nd half of the water into the brewed coffee to make an Americano. I like my coffee hot. This method has worked well for me.
single serve coffee--who's the best? Senseo, Keurig,Tassimo?
I'm sold on the AeroPress. It's a mechanical, not electric device, but it's a snap to use, and the clean-up is easy too.
I bought myself a Senseo for Christmas, last December, and used it regularly for a couple of months. I found the coffee it made was anywhere from undrinkable (flavored) to just okay for the medium and dark roast pods.
A big gripe I have with the Senseo,, is the limitation of the available pods. With the AeroPress you can use any coffee you like.
There are some variables with the AeroPress. You pick the coffee, the grind, the water temperature, and the pressing time. That may sound complicated, but it's not. With a little experimentation, you'll find a "sweet-spot" regarding these variables.
The AeroPress costs only $30, so it's not a big financial commitment. I believe the Keurig andd Tassimo both retail for more than $100 each.
If the OP is curious, there was a thread regarding the AeroPress here recently. A search on "AeroPress" will reveal the results.
Guacamole flavored tortilla chips?
I don't like any flavored chips, tortilla, potato, or other.
I would rather have the plain chips and if I want a dip, I'll make it, or buy it separately. I've found that flavored chips have artificially harsh flavors and too much salt.
Contemporary Martinis
Maybe, it's a regional thing. It may also depend upon if you're giving the order to a waitperson as the drink order prior to dinner, or if you're in the bar ordering directly from the bartender.
Even though there has been some resurgence in gin popularity the last few years, vodka has dominated the clear spirit category for probably the last 20-30 years or more. If not asked which spirit is preferred, I believe the assumption is still vodka. I realize it was an experiment, but I am always clear as to the specific spirit and garnish. At an average of $10-$15 a martini, I want to make sure I get what I want.
I'm a little baffled by the ice though. If there are a few random small ice chips in the martini, that could result from the classic style of pouring, but ice cubes? No.
Has Lettuce Entertain You declined?
I've always had good luck at LEYE restaurants, going back to the days of Lawrence of Oregano. We had a very interesting evening at Mity Nice Grill a couple of years ago, in which nearly everything went wrong. But, we tried to take it in good humor, and the food was good, so the net result was okay.
I've noticed a fair amount of disdain for the LEYE establishments at this site, mostly for their mid-priced restaurants. The disfavor shown here is as much for LEYE's corporate formulas in opening restaurant "concepts" as it is for their food and ambience.
I've been to most of the LEYE restaurants and always have a good time, even including the near fiasco at Mity Nice Grill.
Mon Ami Gabi
There are actually two Mon Ami Gabi locations in the Chicago area. One is in Lincoln Park,, in Chicago's northside, and one in Oakbrook a western suburb.
I have only been to the Oakbrook location. I've dined there perhaps ten different times, and have always enjoyed the food and ambience. The Oakbrook Mon Ami Gabi provides good bistro fare at reasonable prices.
They are Lettuce Entertainment You restaurants. The LEY restaurants don't often get a lotta love on this site, perhaps because some feel they're too formulaic, and if successful, they often become small chains, such as Mon Ami Gabi.
I've always enjoyed the Lettuce Entertain You restaurants, going back to the early 1970's.
Orange Liqueurs
I guess a taste test of orange liquers performed by Cook's Illustrated only proves that taste is well, just a matter of taste.
The CI tasters rated the Leroux Triple Sec as the best rasting, over Hiram Walker Curacao, LaBelle Orange, Cointreau and the orange infused Cognac, Grand Marnier.
Gift Certificate - what to do when left with a huge balance?
It depends upon what type of certificate it is. If you paid $200 for a $200 gift certificate, it should be the same as cash and have a remaining value equal to $200 minus what you spend tonight.
If you paid less than $200 for the certificate, if someone who gave it to you paid less than $200, or if it is a bonus certicate costing less than $200, or nothing at all , the uses, life of the certificate, and restrictions are solely up to the establishment.
West/South Suburban Farmers Markets
I've always had good luck shopping for fresh produce at The Farm on 63rd street, just east of Cass in Westmont.
Their prices are generally lower than those seen at most farmers markets.
I like their kohlrabi.
Egg roll condiments.
The Mae Ploy Chilli Sauce goes very well with egg rolls. It's sweet, and there's enough heat from the chiles to provide a pleasant zing.
1 lb. dried beans=X cans?
I average approximately 33 ounces of cooked beans per one pound bag.
I've found that the drained wieght of most 15 ounce cans of beans is 9-10 ounces. So, on the average, in my experience, I would say 1 lb. of dried equals 3-1/2 cans of drained beans.
