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Recommendations for Italian Restaurant in Chicago

Great service, good, reliable food, old school. Great pesto, nice veal,escargot, hub loves their bolognese. We always make bad jokes about how their dress code should be an italian horn, a sandwashed silk shirt & pinky ring.

Jul 26, 2010
louweezy in Chicago Area

Sources for select Maille products?

Funny you asked this. My favorite is the bleu. I get it from my dear friend in Paris. He visits every year & brings me enough to last me 'til his next visit. I e-mailed Maille thru their website & I e-mailed the Mustard Museum Curator. No one ever answered me about buying Maille. I can only find the regular Dijon at my local grocer. Sigh...

Feb 22, 2010
louweezy in General Topics

Is giving knives as a wedding gift bad luck?

I think it'd be a nice idea. Just as most have said, include a coin for them to give back. I don't consider it superstitious, I feel it's just an old tradition. I have bought Wusthof knives, that came with the penny attached just in case it was a gift. I was always told pay for a knife.

Jan 20, 2010
louweezy in Not About Food

Best (Funniest? Wittiest?) Food Quotes

I have 2 favorites:
MMMMM, Floor Pie-Homer SImpson

Would one of you old queens, get this old Queen, a gin & Tonic? -The Queen Mum, to her butllers.

Dec 04, 2009
louweezy in Not About Food

Where to find the best fried shrimp

Have you tried The Fish Keg? They've been in the same loc for forever & they have always been good. I miss Joe's too.
2233 W Howard St
(between Albany Ave & Asbury Ave)
Chicago, IL 60645
(773) 262-6603

Dec 01, 2009
louweezy in Chicago Area

Speaking of Pressure Cookers

thanks I will give them a try.

Mar 18, 2009
louweezy in Cookware

Speaking of Pressure Cookers

yes, it comes in 2 sizes. It tastes great, we still eat it when it turns to mush. I just wondered if it's always like that(goopy mess) or if anyone has successfully cooked it in a rice cooker, or even in a pan. I can make perfect rice every time, except with the Vigo brand.

Mar 18, 2009
louweezy in Cookware

Speaking of Pressure Cookers

Looking for help. Not sure if this belongs in Food or Cookware. So I have this fabulous Fagor Electric Pressure cooker/rice cooker. Everything I have made in it is cooked perfectly. Except one: I like Vigo brand rice. Every time I make it on the stove-with a tight fitting pan lid, it never cooks. There's never enough water. I have to add more & then it turns into a goopy mess. I have tried diff. pans, diff. amts of H2o-doesn't work. I thought, well, I will try it in my rice cooker that works every single time.
Loads of water still in bottom when done. When I tried to cook it longer, I burned it. Any hints on how to specifically cook Vigo brand rice in a rice cooker?
ps I love this Fagor thing, it was a steal at $100 at Abe's of Maine(I had a coupon) & it is very similar to the $150 Cuisinart.
To clarify: I like the flavor/seasoning & color of this rice & have been unable to duplicate it myself. Anyone think that maybe it's just old rice, or just a lousy brand?

Mar 17, 2009
louweezy in Cookware

Good Grocery 70114(that delivers too?)

Hi, Mom lives in NOLA(Westbank), I am in Chicago. She called & asked me to send her some decent, real, whole wheat bread & some Vienna products. She doesn't get around very easily, & I wondered if anyone knew of a decent grocer that carried something closer to a whole wheat bread as opposed to a brown "wonder" bread. I know there's a Whole Foods somewhere there, but I was hoping for someplace that delivered. Here at home we have Peapod, but I can't seem to find anything similar down there. I suppose I can find some stuff thru net.grocer, but was hoping to do it locally for her-Any suggestions? Thanks Much

Mar 04, 2009
louweezy in New Orleans

Alevropita/Flour Pie

This was all I could find:

4 eggs, beaten 1 tea cup yoghurt
200 gr grated cheese
1 1/2 cup flour
1 1/2 cup fresh milk
150 gr butter
Some salt

Mix half of the butter with the rest of the ingredients and stir until pulpy.
Brown the rest of the butter and place it in a baking pan. Pour the mix into the baking pan and bake in preheated oven (400) for approx. 1 hour.

or this one:
the dough :
3 cups all purpose flour
1 cup warm water
2 tbl oil
1/2 spoon oregano
dash of salt

mix ingredients; knead for about 2-3 minutes; adding flour to until it
doesn't stick to the hands - separate into 3 equal parts

the filling :
a couple of chopped green shallots (can replace with 1/3 white onion)
1/3 cup finely chopped parsley
2 cups feta cheese , crumbled
1/3 cup freshly grated romano cheese
1/2 cup whole milk or better still, half & half
3 eggs
salt, pepper, thyme
beat eggs;
mix all other ingredients; heat in pot until cheese starts melting;
allow to cool to room temperature; then mix in eggs

the assembly :
roll out the 3 dough balls- so that each one is a bit bigger than your
baking pan (i use 8x12 in.)- the amount of dough, for that size will
give you the right thickness

place the first layer on the greased pan, with ends hanging over the
pan rim - add half the filling

follow on with the second dough layer -add the rest of the filling

finish off with the last dough layer; fold the dough layers together

pluck a few holes, making sure you go through the second layer of

bake for 3/4 hour at around 400F

If you like Flour Pie, you'd probably love tiropita, which is the feta cheese pie, wrapped in phyllo.

Sep 17, 2008
louweezy in Home Cooking

What is wrong with my Fage yogurt?

I know this is really old, but I have experienced this same situation recently. I however, had it happen with Greek & US Fage (it's marked on the container). I can absolutely say the 2 do not taste the same. I have noticed in both the US & the Greek plants that same grainy texture on occasion. The texture did not seem to affect it in any other way though. Something is definitely different though. US is not nearly as sour (a quality I enjoyed) I can only assume it's terroire. I mean, think about it, I think it would be safe to assume that the way Fage Greek cows eat & live & the foods & water they drink is not the same as in the US. Hence, a different taste.
I also want to say that about a month ago I opened a Greek container & it had mold inside. I have eaten 4-5 containers a week for about a year, & this was a 1st. I sent FAGE email stating what happened & expected an apology & a coupon for a replacement container (even though I said I didn't know if it was the grocer's fault or Fage's) They almost immediately apologized, & offered as compensation, an entire replacement CASE!. I am supposed to receive it in 2 days-We'll see. I was shocked that they would be so generous. It wasn't until after they told me this that I actually told them how much of it I eat, & that I refer to it as breakfast crack. I just hope that the change in location doesn't affect the product & that they can work out any kinks so that the US version is as close to the original as possible.
Go Fage!

Jun 16, 2008
louweezy in General Topics

Show some mercy to this Chicago visitor

Since no one has chimed in: this may be of some help.
Lots of Mexican in the area. La Guardia on Armitage is nice(about 4 blocks N) I don't think there are any deep dish places nearby. I left Bucktown so long ago, I am not sure what's good anymore, except for Bongo Room. for cookies-up North, but from what I have read-well worth it. Plus it's in Andersonville-nice resto's, nice little shops. Italian, Middle Eastern, American, Swedish. I really don't think there are any italian cookie shops downtown-anywhere.

Apr 30, 2008
louweezy in Chicago Area

Peruvian chicken in Chicago?

I have not been, but you might want to try: Ay Ay Picante on the NW side.
I heard this place may be good also. Taste of Peru
Not sure they will have what you are looking for though..
Also, it's not Peruvian, but Guatemalan, I think, but I like their chicken.
Pollo Campero

Apr 29, 2008
louweezy in Chicago Area

BBQ on Public Transit
I second Smoque. I live a mile away & think their pulled pork sandwich is fab. When you get off the blue line(O'hare) at Irv. Pk, exit left. take the 1st stairway down & turn right. It's about 1-2 blocks on your right (NW corner) it's across the street from an auto repair shop. It's BYO. Also, not for BBQ, but good, is Paddy Mac's about 1/3 mile N. of Smoque. It's a bar that serves really good bar food.
They have ribs, but I have no idea if they are any good. I will say, I think their fries are waay better than Smoque's.

Apr 29, 2008
louweezy in Chicago Area

Metra train stops

Well, it's not Edison Park, but less than a mile away from the Irv.
Pk. NW line stop are 3 good places. Sabatino's on Irv.Pk. just W of the train. Good Italian. McNamara's, nice Irish pub, & it's sister Paddy Mac's on Pulaski, a nice bar that serves good bar food.

Apr 26, 2008
louweezy in Chicago Area

Serbian or Romanian food in Chicago?

I am a little late, but here is a decent older thread from another forum. I drive past Nelly's & Continental all the time, but have yet to try it. I hear they are both good a7 not too far from one another(1-2 miles)

Apr 24, 2008
louweezy in Chicago Area

Peanut Butter

This recipe is also great when replacing the corn flakes with chow meiin or rice noodles. mmmm

Apr 15, 2008
louweezy in General Topics

Honey tasting in area?

I am sure this isn't much help, but my friend christopher watt is a member of the Nat'l honey board(for beauty regimens-not consumption, however) here's a link, maybe there's something on it:

Apr 11, 2008
louweezy in Chicago Area

Yes, I have read the posts, I still can't decide! Please help!

I went to Bice last night. It's farther North than maybe you'd want.(1/2 mile?), & it's Italian, not French. There were many single diners, in both the DR & in the bar area. Service, I thought was exceptional, food was very good. I didn't have anything stellar, although it was my 1st & only time dining there. I found it a bit pricy, but service great, space nice, good wine list, well executed dishes*.(online menus inaccurate-but give general idea)
158 E Ontario St, Chicago 60611
Btwn N St Clair St & N Michigan Ave

*crab cakes, spinach ravioli, spaghetti bolognese, panna cotta.

p.s. been to Salpicon several times. Enjoyed it very much.

Apr 11, 2008
louweezy in Chicago Area

What in the world is a "perfect" hard boiled egg?

Honestly, I know everyone seems to want to try & research & experiment to find the best way to get a perfectly cooked hard boiled egg, but I make them 99% of the time with almost no effort whatsoever. I bought a salton egg cooker.
Apparently this link shows it's currently unavailable, but perhaps you could find one elsewhere. I am on my second one, it's the best.

Apr 02, 2008
louweezy in Home Cooking

Never Had Sushi

I was lucky the 1st time I ever had sushi. I was with a Japanese friend. I went with nigiri with tuna & salmon(I love lox, so that wan't a stretch). They did convince me to try uni my 1st time & I haven't been able to try it since. Let's just say the texture wasn't to my liking. That may also be why I can't stand maki. it's the seaweed...
I also enjoy Tekka Don, which in my experience was just a steaming bowl of rice covered in lovely slices of raw tuna. mmmmmm. I say start out "simple".

Mar 27, 2008
louweezy in General Topics

Anybody familiar with Holbox?

I go to Isla Mujeres almost every year. I am not familiar w/Holbox, but I am incl. a link to an Island Forum. There just happens to be a recent post about I.H.

Mar 21, 2008
louweezy in Mexico

lemon in ice water

Here's something to think about the next time you order any drink w/lemon/citrus in it.

Mar 17, 2008
louweezy in Not About Food

Disaster- Mayan Chocolate ice cream flavor discontinued!

I sent an e-mail complaining, asking them to reconsider. I just bought some-I will have to go back to the store & see if there's any left. How sad, it's my favorite.

Mar 17, 2008
louweezy in General Topics

Allergic to Alcohol?

He is not alone. My neck becomes extremely red & warm, depending on what I have had to drink.I only feel bad if I drink too much though.
I agree with maria lorraine, anaphylactic shock could ruin your night out he should speak to his Dr.

Mar 13, 2008
louweezy in Not About Food


In no particular order.
They're all bars, but Jury's is slightly more upscale.
Good Service, Good burgers. At Paddy Mac's you'll get the paper & plastic basket of fries.(really good fries I might add)

Kuma's on Belmont

Jury's on Lincoln (currently down)

Paddy Mac's on Pulaski

Village Tap on Roscoe

Mar 13, 2008
louweezy in Chicago Area

Great Scrambled Eggs? [Moved from General Chowhounding Topics]

Low & slow, & remember, if they look done in the pan, they're overcooked.

Mar 05, 2008
louweezy in Home Cooking

Transporting deviled eggs?

Sorry, can't attach photo, or add a link. scroll about 2/3 down to see it.(website not particularly friendly)

Mar 04, 2008
louweezy in Not About Food

Best of the Yucatan?

I vote for a day trip to Isla Mujeres! Take a taxi or city bus to Puerto Juarez ferry dock. Fare, last I knew was 70mp RT. Arrive in IM approx. 20 min. later, & eat your way around the entire Island. Picus is steps N from the dock, wonderfully fresh seafood. Venture in a bit to the downtown area & there are loads of places, Miguel's Moonlite(just love him), Cafe Cito, French Bistro. N of the dock there is Jax(more tex/mex), Sergio's Playa Sol,(beach food, but good). Rent a golf cart & go to the colonias & follow your nose, or get a cab & ask them where they would go. There are loads of new places since I last went 2 yrs. ago, but I will be there in May!!!

Feb 28, 2008
louweezy in Mexico

Cooking Bacon

I have a convection microwave, & microwave a plateful for approx. 7 minutes & it is always perfect. I generally use same brand. If I had a fine, $$ brand I would not micro. it.

Jan 09, 2008
louweezy in Home Cooking