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Purple pig question and getting drinks near magnificent mile Marriott

I know thy don't take reservations but generally what time would be good to go to purple pig for a late dinner? Are they slowing down by 9-9:30?

Also what's a good place to grab a predinner drink near the Marriott?

Thanks

Dec 27, 2012
spmc in Chicago Area

Magnificent Mile area Sunday Brunch in December

I've searched several threads and most of the brunch recommendations I'm seeing are either Publican or Bayless. I'm already doing dinner at one of Bayless' and wasn't really excited about the publican menu. Any other places worth checking out? Going to a show at 2 so looking for brunch before that. Thanks in advance

Oct 11, 2012
spmc in Chicago Area

Fleur de Lys tastings - do I have to get a dessert?

Thanks for all of the suggestions - I'll make sure to mention my preference when I make the reservation.

Apr 07, 2010
spmc in San Francisco Bay Area

Fleur de Lys tastings - do I have to get a dessert?

Will be visiting napa/SF in August for our honeymoon and I really want to try this place. On the menu they offer 3-, 4-, and 5-course tastings. Could I pick 2 appetizers and an entree, or an appetizer and 2 entrees? Or must one of the courses be a dessert? Thanks for any help, I've looked online a lot but haven't found an answer. Thanks for any help.

Apr 06, 2010
spmc in San Francisco Bay Area

Does Bouchon have a lunch menu?

I will be visiting Napa in August for our honeymoon and am hoping to try Bouchon and ad hoc. Does Bouchon have a lunch menu? I noticed on their website http://www.bouchonbistro.com/ that they are open at 11:30 for lunch but did not see a different menu. Is it the same as the dinner menu? Are there any price breaks for lunch? If we could save a little money and do it for lunch then I'd consider that, but if its the same menu/price as dinner I'd just rather go then. Thanks for any help.

Paul

Feb 11, 2010
spmc in San Francisco Bay Area

Anyone have a spinach and artichoke dip recipe?

Wanting to make some hot spinach and artichoke dip for the game. Never made it before but from what I've seen on a few websites I need canned artichokes, frozen spinach, sour cream. Like I said I found a lot of recipes, just didn't know if anyone had some they could vouch for. Thanks in advance and geaux saints

Feb 05, 2010
spmc in Home Cooking

Registering soon - Steak knives?

Thanks for the reply. I know someone had mentioed that some lagioles werent the good quality but i figured since these were W-S theyd be good.

Oct 01, 2009
spmc in Cookware

Registering soon - Steak knives?

anyone use these http://www.williams-sonoma.com/produc... ?

thanks in advance

Sep 30, 2009
spmc in Cookware

Registering soon - Steak knives?

I think I'm going to go with Shun cutlery for chef's, paring, etc., but what should I look for with steak knives? Any particular brands? Serrated vs. non-serrated? Thank for any help.

Aug 20, 2009
spmc in Cookware

Looking for blogs on New Orleans/Louisiana/Creole/Cajun

2nd the nod for blackenedout.blogspot.com

Aug 13, 2009
spmc in Food Media & News

Lodge outdoor grill - covered in rust - salvageable?

I came across a small Lodge grill when I was cleaning out my garage. Wasn't used much but I guess from sitting in the garage for 2 years, the thing is covered in rust (the grate and the grill). Anything I can do to save it? I can't find a pic online, but its about 12-14 inches in diameter, circular, and has a rod on one side that you use to adjust the grates. Thanks for any help.

Aug 04, 2009
spmc in Cookware

Le Creuset grill pans - are any of them worth it?

I have read a lot of reviews, some here and some other places, that the Le Creuset grill pans are not worth the price tag. Tough to clean, food sticks to them, can't season them etc. Is this all of their grill pans? Is it the skinny long one without a handle, or the 10 inch square one with a handle and deeper sides? Good/bad experiences with either of them?

Aug 04, 2009
spmc in Cookware

Chef's knife and Slicer - hollow ground or no?

Thanks for the response. Do the dimples cause any problems that a regular chefs knife wouldnt? Even though you don't really see them as an asset, are they ever a hinderance?

Jul 23, 2009
spmc in Cookware

Chef's knife and Slicer - hollow ground or no?

What are the advantages/disadvantages of hollow-ground blades on chef's knives or slicers?

Jul 23, 2009
spmc in Cookware

Need a handmixer and don't want to spend a lot

I'm glad I got these last 2 responses. In the near future, I will no doubt be purchasing a Kitchenaid artisan stand mixer. I think those run around $300, so I wanted to keep spending minimal on the handmixer. I've talked to some people that have a black and decker that was about $25 and they've said it handles everything they need. So, if I'm putting that much into the stand mixer, I was leaning toward spending less on a hand mixer.

Jul 16, 2009
spmc in Cookware

Anyone every buy cutlery or other expensive equip on Ebay?

I'm a little nervous about spending a large amount of money on ebay. But I've been thinking about purchasing a Shun Classic cutlery set and the ones on ebay are about 60% of the same ones from Williams Sonoma and BB&B. They are all advertised as New in Box. Anyone familiar with this? I guess one pretty big downside would be you couldn't return them, but would Shun honor any warranty directly? Thanks for any input.

Jul 14, 2009
spmc in Cookware

Need a handmixer and don't want to spend a lot

Thanks for all the help everyone. Still haven't had time to make it out to a store but I'm going to definitely consider springing for the kitchenaid. Thanks again

Jul 14, 2009
spmc in Cookware

Need a handmixer and don't want to spend a lot

So I've been looking at handmixers and seeing a lot of range in price, from $20 to some models to $80 for some kitchenaid. I know that KA has a good reputation with stand mixers but is it worth the extra $ for a handmixer, or could I get away with something around $30? Will be used for making cakes mostly.

Jul 10, 2009
spmc in Cookware

Le Creuset - will it work for gumbo?

Thanks for all of the replies. I didn't find anything on LC's site, and yes anyone can edit Wiki so it definitely shouldn't be taken as gospel. Glad I asked, I didn't think there was any way that could be right. My understanding was, as others have pointed out, that it can be heated to high temperatures so long you let it gradually heat up rather than turning it on high right away.

Thanks again

Jun 24, 2009
spmc in Cookware

Le Creuset - will it work for gumbo?

All I've heard about LC is how its great for stews, soups, bisques, etc.

I assumed it would be good for some cajun dishes like jambalaya and gumbo. However, I came across this on Wiki:

The company does not recommend using them for deep frying or making an oil-based roux (as for gumbo), however, because some oils can become hot enough to damage the enamel.

Is this true? No oil-based rouxs? would you have to make the roux in something else and transfer? or use flour/butter base?

Jun 23, 2009
spmc in Cookware

Williams-Sonoma Semi-Annual Sale

Thanks very much for all of the info. That is unfortunate about LC, do any of the other high end brands go on sale, such as Shun or All-Clad?

Jun 19, 2009
spmc in Cookware

What size stock pots should home cook have?

Thanks so much for all of the help. I don't think the weight of the pot will be a problem, but storage could be and the sink definitely would be, with the 20 at least. I've eliminated the 20 and may hold off on the 16 until I come across a time where I just can't get it done with what I have (or if I find a really good sale). Again, thanks everyone for the feedback

Jun 18, 2009
spmc in Cookware

What size stock pots should home cook have?

Looking at the Le Creuset enamel on steel, i think the difference is only $20 so pretty negligble. Thanks for the input, I always worry when buying a pot if I'm going to regret not getting one size up Just didn't know if the 16 would be limiting.

Jun 18, 2009
spmc in Cookware

What size stock pots should home cook have?

I'm in the process of getting some new cookware and wanted some opinions on what size stock pots everyone has. Currently I have a 6 and 8 quart. I was thinking about adding either a 12, 16, or 20. I think I'm going to rule out the 12 because I already have the 2 smaller ones and thought if I added one it should be bigger. I'm leaning toward the 16 but just wanted some input. I usually try to make a good bit of stock at one time, and I might also use it for boiling shrimp every now and then if I don't feel like setting up outside. Any advice? Thanks in advance

Jun 18, 2009
spmc in Cookware

Williams-Sonoma Semi-Annual Sale

How long does it usually last?

Jun 17, 2009
spmc in Cookware

Williams-Sonoma Semi-Annual Sale

Sorry, don't know when the sale is going to be, but what kind of sales do they usually have during this event? Is cookware/cutlery included? I've got a few big Le Creuset pieces I'm interested in. What %age off is it usually? Thanks for any help.

Jun 17, 2009
spmc in Cookware

Questions re: Le Creuset Stoneware

Hello all, first post here.

I was wondering what people had to say about the stoneware line of Le Creuset. Much less expensive than the cast iron, and I know it can't go on the stovetop. Are there any major drawbacks? I realize there are things I'd need the cast iron for, but would it be worth it to add a stoneware piece to my collection?

The item in mind is the 5.75 qt oval casserole seen here: http://www.lecreuset.com/en-us/Produc...

The reason I'm considering it is because I like the round cast iron dutch ovens, and the only time I've thought about getting an oval one was for roasted chicken in the oven. Could I use this for that purpose and not have to worry about the cast iron?

Any other stoneware pieces I should look into?

Sorry for the long winded post and thanks for any help.

Jun 05, 2009
spmc in Cookware