LabRat's Profile
It's Official - Alinea best US Restaurant
The list of restaurants 51-100 has been released.
http://www.theworlds50best.com/awards/51-100-winners
Three more restaurants in the USA, none in Chicago.
Gifts for someone entering culinary school
A lot of it will depend on what the school provides or expects their students to buy from them. The school may have a standard tool kit the students are asked to buy and use. Like others have mentioned, theft is an issue. More than a few times while I was in school I saw people wandering around the kitchen after class looking for their never-to-be-seen-again expensive knives, so I would not suggest that as a gift (unless he intends on keeping them at home). Some things I would have liked to have when I started would be a comfortable pair of kitchen shoes and a box (which can be locked) to carry tools around in. On the book front I would recommend "The Flavor Bible" or "Culinary Artistry"; both are by the same authors and cover flavor combinations.
Penzeys spices???
True (a.k.a. Ceylon) cinnamon only comes from a specific species of tree that has a limited range in western/southwestern Sri Lanka. I get mine from The Spice House, but I'm sure there are other good spice merchants who sell the good stuff.
Bread Flour in Larger Quantity?
I just checked www.newrinkelflour.com, shipping of a 25 pound bag of bread flour to Chicago was only $11.86 for a total of $30.98.
Old Chicken vs Young Chicken
Supermarket chickens are almost always young chickens. They are suited to fast cooking methods like frying, broiling, roasting and grilling. Old chickens are less tender but more flavorful. They tend to be used with slower cooking methods like stewing and braising.
Micros in Chicago
Yes, they are. In that arena I would also suggest the Goose Island brewpubs, they offer quite a few brews that are only available on tap at the pubs. Revolution Brewery is another one that opened recently, but it may be difficult to get in to since it is still so shiny and new.
Poutine in Chicago?
Someone at the Tribune was listening...
http://www.chicagotribune.com/entertainment/dining/chi-100224-best-poutine-pictures,0,628163.photogallery
dumb restaurant names [Moved from Ontario Board]
There's a new place in Chicago that's named "The Money Shot".
www.themoneyshotchicago.com
The local food boards are having a blast making fun of the name.
When did cook's illustrated change their paper stock?
I first noticed it in the issue I received two months ago. I greatly preferred the old paper, the new stuff feels too thin and delicate. There also seemed to be several areas where the ink appears smudged.
Penzey's Spices catalog--is it just me?
If you don't mind mail order, The Spice House has a good selection of salts available. It's the shop originally owned by Bill Penzey Sr. and is now operated by his daughter Patty. The quality of the herbs and spices at both of the siblings companies is about the same.
www.thespicehouse.com
Seasoning disaster with aluminum
I was looking for lard in Kentucky a few years ago while visiting family and couldn't find it anywhere in the supermarket (can't remember if it was Kroger or Meijer's). I asked the guy behind the meat counter and found out that they had it stashed out of sight back there rather than on the shelf. If the meat counter can't help you might want to check if there are any Mexican grocery stores that might be in your area.
HAND BLENDER - WHICH ONE?
I believe that the only difference between the 100 and the 300 models is that the 300 is boxed with the whisk and mini-chopper accessories included. The immersion blenders are the same in both models.
Question about kitchen torch
I bought one of the brulee torches and found it to be way underpowered and difficult to get working properly. The plumbing torch I picked up at the hardware store is hotter, easier to use and less expensive. I've never noticed any lingering fuel odors in the food I've torched, but I would assume that is possible if the fuel/air mixture isn't set properly resulting in incomplete combustion.
Amusing menu gaffes - what's yours? [moved from Boston board]
Not really a menu gaffe per se, but the DriectTV guide description for an episode of Rick Bayless' "Mexico: One Plate at a Time" indicated that he would be making "Crap Salpicon".
Mexican Coke
Better stock up, Costco has announced that they are dropping all Coca-Cola products due to a pricing dispute.
Top Chef: where are they now (ongoing)
The other holy smokes thing is that Dale is the third executive chef at this restaurant since it first opened 45 DAYS AGO!
Top Chef: where are they now (ongoing)
Dale Levitski has a new gig is Chicago...
http://leisureblogs.chicagotribune.com/thestew/2009/11/dale-levitski-takes-over-as-chef-of-sprout.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+chicagotribune%2Fthestew+%28Chicago+Tribune+-+The+Stew%29
Recommendations for immersion blenders?
You can get the KBH100 for around $40-$50. It is exactly the same immersion blender, just doesn't include the whisk or mini chopper. If you don't need those attachments just get the 100 and save to $30.
Manhattanites seeking italian tasting menu Chicago area
I don't have any first-hand experience with it, but Terragusto has a tasting menu at around that price point...
http://terragustocafe.com/menu/
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Terragusto
1851 W Addison St, Chicago, IL 60613
Dirty Little Secret
I'll get mashed potatoes and gravy at Popeye's and some biscuits. Split a biscuit, fill it with the potatoes and gravy and munch away.
Anyone use software to calculate nutritional values in recipies?
The current version of Master Cook will give a nutritional analysis of a recipe. I don't know how accurate the results are or how inclusive the ingredient database is though.
Would love your opinions regarding an evening at Trotter's
Unless my own experience was abnormal, you should have no problem having a conversation at the kitchen table. They are extremely professional, not a lot of yelling or barking of orders.
Hand Grain Mills?
I have one that I use for grinding malted barley for homebrewing. Even for the large grain size I need for a mash a lot of effort is required. to get the grind down to the size of a flour particle would probably require multiple runs through the grinder. Kitchenaid does make a grain mill attachment for their stand mixers, but I've heard that it can put a lot of stress on the mixer and models with plastic gears have been known to fail due to overheating.
Top Chef Masters Finale 08/19/09 (spoilers)
Bayless' recipe is on the BravoTV.com website titled "Oaxaca Black Mole with Braised Chicken, Plantain Tamal, and Grilled Nopales". Substituting tuna for the chicken is a variation.
Brian Boitano starring in Food Network show, "What Would Brian Boitano Make"
The reference is even older than the movie. "What would Brian Boitano do" was a joke in a short entitled "The Spirit of Christmas" that Parker and Stone did in 1995 which eventually led to the South Park series. "What Would Brian Boitano Make" might have been a clever concept about 10 years ago, but today it just stands as a stark reminder of just how far out of touch the brain trust at FN have become.
Top Chef Masters Semi-Final 2nd Round (spoilers)
I just squeeze the lemon between the handles of a pair of tongs. Cheap, easy and found in every kitchen I ever worked in. Now at home I have been known to use the bite trick, but I would have never even considered doing it in a restaurant.
ISO: Reliable Ice-Cream Maker for TV Show
A 100% guarantee would be nice, but I don't think any company would be crazy enough to put one on any mechanical device. Especially one that relies on a compressor. I wonder how many of the failures are due to actual mechanical failures and how many are due to "user error" (i.e not letting the base cool down before trying to freeze or having too much sugar/alcohol in the mix for it to freeze)?
Spending a week in Old Town - Not to miss?
Here are some places that I've enjoyed in the area in no particular order...
South of Old Town
Frontera Grill/Topolombampo - Upscale Mexican
MK - Italian/French
Kiki's Bistro - French
In Old Town
Saplicon - upscale Mexican
Old Town Brasserie - French
Trattoria Roma - Italian
Dinotto - Italian
Adobo Grill - upscale Mexican
Twin Anchors - Old style Chicago bar with good ribs
Marge's Still - Good burgers, I like their ribs better than Twin Anchor's
Boka - contemporary American
Vinci - Italian
Of course, if you want to go very upscale there is Alenia and Charlie Trotters.
I'm sure there are a lot more, these are just places that I'm familiar with.
