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October 03, 2008

In Good Company

In his review this week, Mike Sula visited the otherwise well-received Urban Belly, and declared the soba noodles with scallops in blue crab broth to be "an unmitigated disaster."

According to a Google search, so are these things:

At least the lamb-and-brandy dumplings are good!

Reader, Digested: Old News Made New [previously]
Urban Belly [MenuPages]
Urban Belly [Official Site]

September 18, 2008

Be My HoneyCrisp Honey

We were inspired by Fruit Slinger's deeply compelling description of the frenzy for Honey Crisp Apples:

Toward the end of the market, two women came up within seconds of each other and asked if we had HoneyCrisps.

We had already sold out.

"Oh, that's the only reason I came to the market!" one woman said.

"Well, would you like to try a slice of something else?" I asked.

"Do you have anything that's like a HoneyCrisp?" she asked.

There is no way I am describing any apple as being like a HoneyCrisp. Are you kidding me? I'd sooner answer the question: "So, is there anybody kind of like Jesus?"

So we ran out to the farmers market and bought a paper bag full. We shared one with Our Boyfriend, which was lovely.

Later on, feeling inquisitive, we asked him what his favorite part of the day had been.

"Those potato chip things."

"Potato chip things?"

"The apples that had potato chips."

"HoneyCrisps?"

"Yes. Obviously."

The One About HoneyCrisps [Fruit Slinger]

September 15, 2008

Chicagoist's Last Meals

080915schwa.jpgThe noted gastrophiles at Chicagoist have rounded up their picks for their respective last suppers, with the stipulation that they've got to eat in Chicago. We love stuff like this — we love playing armchair analyst based on these minute glimpses into the minds of others — and are pleased to see closing meals that run the gamut from Popeye's (yum!) to "I would go to Schwa and I would eat their quail egg ravioli for nine hours straight." (double yum!)

Our one gripe: Chuck Sudo starts his meal off with an amuse of fugu, the infamous Japanese pufferfish which kills you hard 'n dead if its poisonous internal organs and skin aren't properly removed, on the logic that he's a dead man anyway.

We're on board with everything but the menu positioning: fugu poison kills by paralyzing your muscles, so you eventually die from asphyxiation yet remain conscious the whole time. On the offchance that the fugu is, in fact, improperly prepared, we'd imagine Sudo would rather have it come at the end of the meal — rather than have it show up at the beginning, work its paralytic black magic, and cruelly tease him with the subsequent plating of his followup courses of pear and goat cheese tart flambees, chilaquiles al guajilo, fusili arrabiata, bread pudding and strawberry compote, white chocolate lemon ganaches... all without being able to move so much as a tasting pinky. Torturous!

Your Last Supper [Chicagoist]
Schwa [MenuPages]
Schwa [Official Site]

[Photo: the quail-egg ravioli at Schwa, via mere.mortal's Flickr]

September 10, 2008

Achewood Takes On Celery Remoulade

The Large Hadron Collider in Cern, Switzerland was turned on today and we're not dead! In honor of that, presumably, the brilliant Chris Onstad of Achewood has graced us with yet another of his excellent food-related comics. A flowchart of what happens when a gentleman is about to engage in... A ONE HUNDRED AND TWELVE DOLLAR TRIP TO WHOLE FOODS SO I CAN COOK A TWO-COURSE MEAL FOR MY GIRLFRIEND:

080910achewood.gif

The other options for things one is about to engage in, per this flowchart, are " a potential sexual encounter" and "a round of golf with a new client." If either of those relates to your life, we direct you here for instruction, and also offer you our heartiest congratulations.

The Modern Gentleman's Decision-Making Flowchart [Achewood]

September 02, 2008

So A Sports Broadcaster Goes Into A Steakhouse...

080902foodradio.jpg
File this one under Totally And Completely Random.

Mike North, he of the nonrenewed contract for WSCR-AM radio, will be filing daily two-hour sports dispatches from... the website for LEYE restaurant Wildfire.

This is apparently a workaround of North's noncompete, which limits him to the "traditional" media of TV and radio, but leaves open that vast wilderness of the internet. And obviously (!?!??!?!?!) Rich Melman was the man to see this through. So, um, if you're jonesing for a fix of sports news — and simultaneously want to learn about upcoming wine dinners — head to Wildfire's site every weekday from 9-11am for a streaming broadcast.

Those who prefer downloads to streaming audio (and/or don't want to listen to their sports news from a steakhouse restaurant) can get the show as a podcast from iTunes or on North's own site starting at 1pm the day of broadcast.

We might actually give this baby a listen next week. Just to see how it goes.

Mike North teams with Lettuce Entertain You for new radio show [Chicago Business News]
Wildfire [MenuPages]
Wildfire [Official Site]

[Photo: Food and a radio (how else would you illustrate this story?), via Flickr]

Our Waistline Is Feeling Bearish

This is not restaurant-related, but: OMG. This weekend we stopped into F.A.O. Schweetz (the all-candy adjunct to the famous toy store) in order to buy a giant bag of JellyBellys containing only the juicy pear and Dr Pepper flavors, and we encountered this behemoth:

gummybear.gif

This is a giant gummy bear. Which, okay, is not that insanely remarkable. But we made the huge mistake of looking at the nutrition information on this sucker. Here is the deal: Servings: 1; Calories per serving: 1120.

BEAR. OF. CALORIC. DOOM.

July 24, 2008

Pardon Me, Do You Have Any Rage Issues?

Speaking of condiments, here's one of the best instances of badass maternal copulation we've heard of in a while:

The Smoking Gun tells the story of a Grey Poupon prank gone bad:

After gesturing to the 22-year-old [Vitaly] Kovtun to roll down his window, passenger Stephen Cox asked, ‘Excuse me, sir, do you have any Grey Poupon?’ Kovtun responded, police charge, by pulling a handgun from his glove compartment, cocking the weapon, and leveling it at the prankster’s auto. ‘Here’s your Grey Poupon, roll your f***ing windows up,’ Kovtun said, according to a probable cause affidavit.

Points for style all around on this one.

Which jar of mustard is mine? It's the one that says ... oh, never mind.

Best Grey Poupon Rejoinder to Date [The Grinder]

July 10, 2008

Zestfully Yours

Okay, bear with us here. We are not normally ones for massive self-promotion, or even really microscopically small-scale self-promotion. But when we read today's Stew post on citrus yields for zesting and juicing, our eyebrow raised. Because back in the old day, we wrote a blog post about citrus zest, specifically the epic mathematical difficulties in species-to-species conversion of the measurement thereof, and to this day it remains singularly the most popular URL we have ever contributed to the internet.

And while we are pleased as punch to see that Eleanor Klivans, author of The Essential Chocolate Chip Cookbook, has seen fit to include lemons, limes, and oranges in her breakdown, we are also pleased (as champagne punch, perhaps? Doing one of those waterfall things?) to see that she left grapefruits off the list, thus keeping our post a useful tool for home cooks and math nerds alike.

Daily Bite: Zesting and juicing by the numbers [The Stew]
how nerds make dessert [RSGo]

June 11, 2008

STEPHANIE!

June 04, 2008

The Joys Of Not Using CAPTCHA For Blog Comments...

...is getting stuff like this:


IP Address: 71.194.12.24
Name: Georgio
Email Address: Chicago6571@hotmail.com
URL: http://www.chicagostripclublist.com
Comments:

If you get any info on Dupage banning clubs, please let me know. I keep a site that basically updates info on strip clubs in the Chicagoland area. Chicagofm@gmail.com

http://www.chicagostripclublist.com


We have to admit, the comment spam has been getting much better focused over the months. Normally it's all, buy Xanax and Warcraft gold! At least this is about Chicago.

April 03, 2008

Burger King Unveils Hamburger-Flavored Potato Snacks

0403burgerking.jpgBurger King has just licensed out their name for a series of, err, "potato snacks." Not potato chips. Potato snacks.

We just got word from snack makers Intensely Different that they have officially unveiled a line of Burger King potato snacks. The chips/snacks/whatever come in two flavors: "Ketchup & fries" or "flame broiled." Yes — hamburger flavored chips. Are they the American version of British bacon flavored crisps? Who the hell knows. But, because we love you, here's the company's description of the "flame broiled" chips:

The BK™ spin on chips is nothing short of a revolution. Our hearty flavor now packs a crispy punch. A savory bag of crunchy, bite-sized flame-broiled taste whenever you want it.

Meanwhile, we admit this sounds like an April Fool's kind of post. I mean, hamburger flavored potato chips? But it's not. However, here's a fast food related prank for you.

Intensely Different [Official Site]

March 26, 2008

Okay, Fine! So Everyone Knows It's Microwaved Peeps

It might have been marginally more difficult in August, but probably not; that day-glo yellow is rather unmistakable.

Given that it was so obvious, props to Jessica D for giving non-marshmallow-related answers. Vada with turmeric? Yes, that would be something. Actually, it would be this:

vada with turmeric.jpg

[Photo: shubhangi athalye/flickr]

March 14, 2008

Imaginary Headline Of The Day: Rhymes With...

For a story about the senator from Illinois commissioning a hat to commemorate the signing of a ban on mocking brown liquors made outside of cities:

"Durbin's Suburban Bourbon Slur Ban Turban"

Aren't we a riot?

March 10, 2008

Think Pink

grapefruitmentos-sm.jpg

Get ready, folks. With Easter around the corner, the internets are abuzz with opinions on egg-shaped confections. Whether they're plastic prize eggs filled with jelly beans or foil-wrapped Cadbury cream eggs, this is the season for ingesting far too much oval candy.

But before we get into the nitty gritty discussion of which Cadbury is the best (cream, duh), it's been suggested that a new, rare and highly valued candy join the pastel ranks left by that weird clucking rabbit. A friend yesterday described pink grapefruit Mentos as "the perfect blend of sweet and tart," and we concluded that with their pink color, minimal mess and apparently sophisticated flavor, they might be the perfect plastic-egg-stuffer for grown-ups.

But where to get these elusive treats? Our friend said they were purchased by chance from some corner store in Brooklyn, never to be seen there again. According to the Mentos website, "flavors of the world" include grape, mint and strawberry. But they're holding out on us.

An August, 2007 post on the Candy Blog documented the grapefruit flavor as part of a citrus assortment sold in the Phillipines, but there is little information currently online about where to find these candies in the here and now. If you have information, it would be welcome here. In the meantime, keep your eye out for these pink wonders and stock up if you find them. They don't stick around very long.

Mentos Plus Citrus Mix [Candy Blog]
Flavors Of The World [Mentos Official Site]

Photo credit: The Candy Blog

January 08, 2008

Exurban Chicago QOTD: Praying Is For Sissies!

You know all that crazy weather from yesterday? Well, there was a freak tornado near Rockford and in a dozen other spots around the Midwest as well. The AP spoke with Al Ost, storm victim:
Al Ost said he "prayed like a sissy" as he fled to the basement of his house in Boone County, Ill. The storm damaged a barn on his property, he told the Rockford Register Star.
OMG, what exactly does it mean to pray like a sissy? Does that imply that all prayer is for sissies, or just praying for your life? Also, Al Ost has a mere five letters in his name. How efficient and concise! Anyway, all this confirms what we've always suspected: God's for ladymen. You can take that to the bank.

Rare Winter Tornadoes Pop Up in Midwest [AP]

December 21, 2007

A Christmas Food Quiz: Failure Is Imminent

kohl rabi.jpg

We came across this delightful Xmas-related "foodie quiz" on the Times Online - 20 questions on the continent's Christmas foodways, and they're really hard. The number we got right could be counted on one hand - a Simpsons hand at that. For example, lucky question 13:
Can you name three British blue cheese alternatives to Stilton: one from Devon, one from Ireland and one brand new cheese only developed this year by Neal’s Yard?
Despite having once taken an evening course in British cheeses, we couldn't even come up with one (Devon Blue, Cashel Blue, and Stichelton; we ought to have been able to guess the first). The previous question is another embarrassing lacuna:
What am I? I am an often neglected member of the cabbage family, like a sputnik turnip in appearance and can be light purple or pale green. I am grown in the UK and at my best in the depth of winter and am great in soups, roast with honey or as a celeriac alternative in a remoulade.
For one thing, we had no idea you could use Sputnik as a non-proper noun, but that might be British-only. Anyway, the answer is kohl rabi, and we really do think we should have known that.

On the other hand, we owe our mastery over question 2 - which country celebrates on Christmas Eve with a meal of 12 courses (traditionally including carp) representing 12 apostles? - to yesterday's Sun-Times article on the Christmas practices of Poles. So it's not a total loss. But okay, one of our New Year's Resolutions will be about boning up on our foodie trivia, for real. We must not let our reputation as a snobby know-it-all get tarnished!

Festive better foodie quiz [Times Online]

[Photo: If Sputnik had looked like this, we'd all be speaking Russian by now (major loon/flickr]

December 05, 2007

Nobody's Curious About Bake Shop's Sandwiches, Eh?

It is really just as well!

November 27, 2007

PSA: Kurt Warnstedt Has Some Nice Tickets For You?

Chicago_bears_mad.jpg We just got an email from Kurt Warnstedt of 42 Degrees N Latitude, asking us (and everyone on the restaurant's email list) if we'd like a quadruplet of $65 Bears tickets and a $40 parking pass for this weekend's game against the Giants. He can't make the game, and wants to sell them at-cost because he's a nice guy.

And since we're a nice guy, we thought we'd pass this on to a larger (?!) audience. Because people like football and tailgate parties, right? The tickets are for Section 431, Row 9, Seats 10-13. We're kind of hypnotized by all those numbers. Who knew football was so mathematical?

If you're interested, contact Kurt at kurtw@42nlatitude.com or call him at the restaurant (773-907-2226).

//PSA

42 Degrees N Latitude [MenuPages]
42 Degrees N Latitude [Official Site]

[Photo: MyFunGraphics. We will never understand, will we?]

November 21, 2007

Happy Thanksgiving!

thanksgiving.jpg


See you Monday.

[Photo: Janusfinder/flickr]

November 20, 2007

Eating To Mourn The Dead: Ousmane Sembène

Originally posted 6/12/07. We're still sad? Also, add African Harambee to the list.

We were saddened to hear that Ousmane Sembène, 84, and arguably the father of African cinema, died this past weekend at his home in Dakar. A prominent critic of colonial and post-colonial mismanagement of his native Senegal and Francophone West Africa generally, he burst onto the scene with the 1966 film "Black Girl" (La Noire De...) about a young Senegalese woman who commits suicide after being taken to work as a domestic by a French family on the Cote d'Azur. The film won the Prix Jean Vigo that year, and served to reify the debate in France about that country's vexed relationship with its former colonies. He has been one of the major figures in African cinema since then, most recently releasing Moolaadé, a 2004 film that critiqued the practice of female genital mutilation.

sembene.jpg We're sure that one of the Chicago arthouse cinemas will put on a Sembène retrospective sooner or later (Doc Films, we're talking to you). In the meantime, we don't know what you do when somebody dies, but we eat. Is West African too obvious? The answer to that question is the same as the answer to the question, "is this post itself ironically exploitative and colonialist?" Bracketing all that, here are some suggestions for food (we have already given you suggestions for thought):

Yassa is probably the best idea, since it's actually Senegalese, and it gets consistently good reviews. Bolat African Cuisine is perfectly acceptable - even though it's more Ghanian than Senegalese - because it's BYO and you can drink the pain away. Lastly, if you're lucky enough to live near Vee-Vee's African Restaurant in Edgewater, and they deign to answer the phone when you call, you can get your Jollof rice delivered, and mourn in solitude.

A Filmmaker Who Found Africa’s Voice [NYTimes]
Black Girl (film) [Wikipedia]
Prix Jean Vigo [Wikipedia]
Yassa [MenuPages]
Yassa [Official Site]
Bolat African Cuisine [MenuPages]
Vee-Vee's African Restaurant [MenuPages]

[Photo: Ousmane Sembène, Senses of Cinema]

(Why are you seeing this old post? Click here to find out!)

November 16, 2007

Issue Du Jour: Immigration And The Restaurant Industry

Originally posted 5/21/07. Good thing the government totally got its act together on immigration reform in the meantime, right?

This has not yet metastasized into a full thought for us, but we do have a musing about the latest immigration bill that's currently being hashed out in Congress. The bill calls for a guest worker program based on job skills and education, and work visas would be sponsored by the government instead of by individual businesses. This seems like a somewhat odd choice for a government that otherwise does not generally regulate how people seek employment. Under the current system, businesses can sponsor immigrants if they have job skills that the company needs which cannot be filled by the current U.S. labor poor. Under the new scheme, it appears as though the government will be determining the job skills that the country as a whole needs, and furthermore, in what proportion they're needed. This nationalization of the immigrant labor pool is not sitting well with employers, who are worried that they are not going to be able to secure the type and amount of labor that they need when they need it. That point was driven home to us when we received a press release in which the National Council of Chain Restaurants and the National Restaurant Association react fearfully to the new legislation, citing problems with the proposed electronic work eligibility verification system and with the guest worker program's emphasis on skilled labor.

Why might the restaurant industry be so concerned about those provisions in the immigration bill? The fact that restaurants are the "No. 1 employer of immigrants," according to the National Restaurant Association via the NYTimes, but almost certainly not the top employer of skilled immigrant labor, sheds some light on the industry's fears: that they are being squeezed by a shortage of legal non-skilled immigrant labor, and a curtailment of illegal non-skilled labor owing to the proposed eligibility verification system, among other factors. Basically, the industry is forecasting severe labor shortages as the non-skilled immigrant labor pool shrinks and becomes inaccessible. If the bill passes in its current form (which it probably won't), restaurants are going to have to come up with other tactics to meet their labor demands - either go way off the books with illegal immigrants and hope they don't get shut down by the government, or...raise wages. One sure-fire way to get people to work for you is to pay them well. At sufficiently high wages, the restaurant industry would vastly expand its potential labor pool to include (gasp!) native-born Americans, who have avoided many types of restaurant jobs because they're crappy, exhausting, and non-remunerative.

The outcome of this is that prices at restaurants will probably go up. But if prices were kept artificially low through the economic exploitation of non-papered immigrant laborers, we won't really mind the correction. By the way, we know this analysis is reductive, because no industry (or labor pool) operates in a vacuum. That's why we called it a musing. Were you amused? Tell us.

After Aiding Bill on Immigration, Employers Balk [NYTimes]
Industry leaders express concerns about new immigration proposal [NRN]

(Why are you seeing this old post? Click here to find out! Also, have a good weekend)

When Spam Isn't Savory...

Originally posted 5/16/07. This post is notable for its clever title.

dubai sugar.jpg

We get some pretty nutty spam every day, but the specificity of the offer and the volume of information presented about the company (and the color scheme) in the above advert caught our attention. One hundred thousand metric tons of sugar...sure, send it right over. Actually, step 5 of the transaction plan mandates that the buyer visits the warehouse in Dubai. We love that their website calls it "fly and buy;" while you're there, you can pick up some racehorses and giant buildings. Sugarcart's motto, "Sugar is not sweet until it touches your tongue !!!!" (emphasis on the exclamation points), is deeply philosophical, or at least deserves the attention of a linguist. Also, their price of $418 per metric ton is totally ridiculous, considering that it's trading for around $100 less on the various futures exchanges. What a rip-off!

We'd like to believe that we received the email around this time because of the controversy surrounding sugar substitutes. Basically, the people who make Nutrasweet and equal (Merisant, based in Chicago!) sued the people who make Splenda (McNeil Nutritionals, based somewhere else so who cares), for false advertising. Apparently, "made from sugar so it tastes like sugar" is so confusing that people think Splenda actually is sugar, according to Merisant. A bit of desperation in response to Splenda's rapid takeover of the sugar substitute market. Anyway, they settled out of court - maybe they'll buy each other, who knows. For our part, we will continue using either small amounts of sugar in the raw, or no sweetener at all (take that, sugarcart!)

Fly & Buy Sugar from Dubai [sugarcart]
Burj Dubai [Official Site]
Merisant, McNeil reach quiet settlement in Splenda battle [Food Navigator]

[Photo: a screencap of the spam they sent us]

(Why are you seeing this old post? Click here to find out!)

September 28, 2007

Suggested Servings

Roti_Prata.jpg


Friend of the blog James was reading the "Suggested Servings" to us from a package of roti prata last night. For the record, the roti - made by Singapore-based Chinatown Food Corporation Pte Ltd - was purchased at the Hong Kong Market in Chinatown:
Suggested Servings
1. Indians or Muslims, serve with their favourite curries
2. Chinese, eat it with the usual dishes
3. Westerners, serve with spaghetti sauce, salad, or mixed vegetables, etc.
4. Your own creation--slit open the side to form a "sandwich bag" and add your favourite stuffing
5. Eat it with your favourite spread--butter, cheese, jam, etc.
6. Taste as good when eaten on its own
[sic], BTW.

We don't even know where to begin. Maybe it stands on its own? Yes. Have a good weekend!

[Photo: the roti in question - food for thought!]

September 05, 2007

Controversy Shorts

crocs.JPG 1) Orange You Glad He Didn't Say Goodbye?

Gawker directed us to the New York Post, which is reporting that the Food Network has dropped Mario Batali from their line-up. Entirely. All of his shows, and his Iron Chefdom, to boot! But then, Ed Levine wrote on Serious Eats that the Post's accusation of him leaving Iron Chef America is a LIE, and he's actually shooting some episodes next week. Of course, that leaves room for his other shows to be off the air. Clearly, this is not over yet.

2) What's in a name?

This was the subject line of a delightful email from reader Anne, who pointed out that we had mistitled Mexx Kitchen At The Whiskey as Mexx Kitchen At The Whiskey Bar (emphasis added). We called the restaurant up and asked which of the two appellations was correct, and we were told, "the former." What a lovely construction for someone to use, especially on the telephone with a stranger! Anyway, we bring this up because, really, we'd be a hypocrite if we didn't.

[Photo: Orange crocs, Gardenscape]

August 09, 2007

Technical Difficultying The Tribune: -------

We don't blame them because our internet went out today, twice. We'll catch up with their stuff in the morning (seems to be about quickie breakfast, and more on Jerry's).

But then we just discovered...everything works fine on Internet Explorer! Our reaction?

firefox.jpg


So we'll just do it tomorrow, as planned.

Moving along from cats to dogs, Travel + Leisure had a Chicago wiener roundup yesterday, but nothing you didn't already know.

Chicago's hottest dogs [CNN/Travel + Leisure]

[Photo: obviously, unfortunately, we did this ourselves, but the cat's from GraniteGrok]

August 07, 2007

Who's The Mad Cow Now?

Yup, still us. We don't know why we keep making these errors involving Kevin Pang, but unlike the errors we make involving everyone else, Kevin actually emails us about it. This time, it was about an assumption we made as we cruised through Kevin's write-up of his dinner at TABLE fifty-two. Kevin was describing some "house-pickled green tomatoes slices" that were served to him personally by Chef Smith, and we assumed he was talking about the fried green tomato Napoleon with goat cheese, local greens, apple wood-smoked bacon and olive and sun-dried tomato tapenades. (Looking back, that was pretty stupid.) But no, the tomato actually came out of a little jar, not in the form of a Napoleon. Anyway, we're always more than happy to set the record straight. By the way, Kevin also mentioned that, apparently, Oprah's yet to dine there. Probably off saving young children or something.

Oh, but we did have a reason for the title of this post. This morning, we mentioned the latest hoof and mouth outbreak in Britain. Well, it turns out that the source of the scare is a pair of virology labs! One is government, and the other one is commercial and run by a subsidiary of Merck! There will be hell to pay for this - if nothing else, Britain's annual beef and cattle exports are worth around $200 million, and are not helped by this incident. We smell a BBC movie!

First bite: Art Smith's Table Fifty-Two [The Stew]
TABLE fifty-two [MenuPages]
TABLE fifty-two [Official Site]
‘Strong Probability’ Disease Outbreak Originated in Labs [NYTimes]

August 02, 2007

Opening: BBop / Update: Tribune Burger Byline Bungle

As promised, here's BBop's menu. It's nothing you haven't seen before, but oh-so-user friendly. They also have free WiFi and it's BYO...but a note on the menu says, "BYOB if you must (but we'll need to see some ID, babyface)." Come on, if you must? That's silly. How can one not drink beer with Korean food?

Meanwhile, we got an email from Kevin Pang alerting us to a byline omission. It turns out we had good reason to be amazed earlier when it appeared as though Bill Daley had written three huge articles in this week's Tribune dining section. Turns out that the list of 25 mini-burgers around town was compiled by upwards of 15 people! What went wrong? It was just us being totally lazy! Each of the 25 mini-burger mini-essays has its own byline. Kevin, in particular, recommends Monkey Dish Bar & Grill and more so the Ruby Tuesday in Gurnee (we bet he didn't choose that beat himself).

Anyway, apologies to all the Tribune staffers who worked hard on this project.

BBop [MenuPages]
BBop [Official Site]
Mini bites on 25 mini-burgers [Tribune]

July 25, 2007

Notice To Unemployed Blog Readers: Get A Job!

Today's haul on Craiglist, in alphabetical order by restaurant:

Unemployed.jpgAnteprima needs a sous chef, and he or she'd better have three plus years' experience. This is a newish restaurant, and so this almost qualifies as news [Craigslist]

Aria needs a good sushi chef. Or maybe the Fairmont Hotel at large, it's hard to tell [Craigslist]

Capi's Italian Kitchen, a new self-explanatory restaurant on Navy Pier from the people who brought you Bubba Gump Shrimp, needs a barker. You know, to scream at tourists about pasta [Craigslist]

Crofton on Wells is also in need of a sous chef. Let them compete over you! [Craigslist]

Gino's East, the original one, needs delivery drivers [Craigslist]

La Mora in Roscoe Village needs full time line cooks [Craigslist]

The best of luck to all of you.

[Photo: you guys, WorkForAll]

July 23, 2007

Brace Yourselves: Upsetting News About Grant Achatz

From the Diner's Journal:
A few minutes ago, Grant Achatz, the chef of Alinea in Chicago, released this statement through his publicist:

“I wanted to personally report that I have been very recently diagnosed with an advanced stage of squamous cell carcinoma of the mouth. I have consulted several prominent physicians and will likely begin aggressive treatment within the next few weeks. I remain, and will remain, actively and optimistically engaged in operations at Alinea to the largest extent possible. Alinea will continue to perform at the level people have come to expect from us — I insist on that. I have received amazing support from friends, family, and everyone who has thus far been told of the disease, and I look forward to a full, cancer-free, recovery.”
We're stunned, saddened, and anxious, but hopeful. If you have prayers, put Mr. Achatz in them.

A Chef’s Toughest Challenge [NYTimes]

July 19, 2007

Retractions & Redactions: Will The Real VJ Kris Please Stand Up

In our last post on "God Save The Queens" night at Crew, we mistakenly identified this Dutch VJ Kris as the VJ Kris who'll be performing at tonight's event. Not so, apparently. Our VJKris's website is actually Angst-ident Prone, and he's a bartender at Crew as well as a frequent contributor to the Time Out Chicago theater pages. Thanks are owed to David Tamarkin of TOC for the correction. But this certainly raises the prospect of a VJ Kris-off, doesn't it.

Angst-ident Prone [VJ Kris - America]
VJ Kris [VJ Kris - Netherlands]

July 09, 2007

News You Can Use: Erotic Culinary

We were wandering around the internet, like you do, and with very little warning, found ourselves at an article on Womanspassions.com entitled "Erotic culinary". We swear to whatever god you believe in that the word "erotic" was not part of the Google search that led us there. At any rate, the article is basically about the historical use of aphrodisiacs along with some DIY recipes.

antler_shed_left.jpg But we found the lack of a byline confusing, and when we started really reading instead of skimming, we came across sentences like this: "Such culinary serves as a base of family relations, as it teaches a husband and a wife to remain attractive and sexually active, regardless of age and life troubles." And later, on fried food: "Such food creates an excess of slime, contributes to adiposity, tiredness, heaviness. As a result, when time comes to a love game, it isn’t accompanied by trembling and excitement, and turns into a usual satisfaction of physiologic needs." Oh dear...what an astute observation, though. We don't have the foggiest notion whether this was written by an idiot savant, an ESL dropout or a randy translation algorithm, but we also cannot deny certain universal truths about the relationship between food and sex that are explored in this piece.

The bit about fried foods is totally true, as is the inverse, "[f]resh natural products, subjected to minimal temperature treatment, are wholesome not only for health, but also for love." Starkly obvious, sure, but not wrong. Let's get to some specifics, right? This whole paragraph is required reading:
By the way, in China, having a thousand-year erotic culture, there was a special cook-erotic in an emperor’s staff. He cooked food, which allowed emperor to contact with hundreds of concubines constantly. It’s known, that one of potions was cooked of antlers. Comminuted antlers were poured with honey and vodka, extracted on a special sort of wild cherry. Then 40 sorts of herbs and spices were added. A Chinese emperor drank such drink before entering harem. Servants of harem watched closely that emperor satisfied all the concubines (presumably, about 30 ones daily). Erotic power allowed to judge whether he’s able to rule a country.
Wow, we got invigorated just reading that. The vocabulary lesson alone was scintillating. Aren't you psyched to drop "cook-erotic" and "communited" in everyday conversation?

Now, it's really a good read and we don't want to ruin it for you, but here's one last nugget of enticement: "The one who finds such surprise, will become a “master” in a bed-room in a coming night of love." (Hint: it's about apple pie).

Erotic culinary [Woman's Passion]

[Photo: Antler Shed]

July 03, 2007

From A Lady To A Tramp In Just Three Weeks!

Remember how we gushed about Padma Lakshmi's transformation into a Lady a fortnight ago? Her then-(yes, then!)husband Salman Rushdie had just been knighted and everything was coming up roses. All of a sudden, done got divorced yesterday! On her orders, to boot.

This is good news for anyone who wants to 1) marry Padma 2) marry Salman 3) think deep thoughts about the British Peerage system. Basically, Padma gets to call herself Lady Rushdie, as long as she doesn't change the Rushdie part. So no Lady Lakshmi, despite our cavalier bandying about of that term in the past, and certainly no Lady Colicchio (as if). What man will be worth giving up her Ladyhood for? That question makes us snicker.

Rushdie and Lakshmi to divorce [Guardian]
Satanic divorcers [Daily Mail]

June 27, 2007

Retractions, Redactions, And Apologies

contrite Goya_Peter.jpg We come to you with a contrite countenance and doleful eyes, hoping we'll one day win back our credibility with you, should you ever deign to forgive us the grievous sin we committed yesterday morning. Do you remember when we suggested that you ought to take an architectural booze cruise on the Chicago River? Well, in our enthusiasm, we neglected to realize that the damn thing is happening today, not yesterday. To any of you who lined up at the Wrigley Building last evening (yeah, right), we offer you our sincerest condolences. Wait, that's not right. Eh, it's sort of right, but also, we're sorry. We should have been paying better attention.

Two bright spots: 1) You can still do the boat ride if you want to! 2) We got two posts out of it. Ha!

[Photo: St. Peter Repentant, Goya, 1823-25, Wikimedia]

June 22, 2007

Is The World Ready For Lady Lakshmi?

Padma_Lakshmi.jpg Padma Lakshmi, the carefully calibrated co-host of Top Chef, is a reasonably amiable player, best known for being hot, and also for being Salman Rushdie's wife (something about writing cookbooks, too). Well, you had better start paying her a little more respect: Rushdie was knighted a week ago, and because of the way that the honorific works, Bravo is now the proud owner of Lady Padma Lakshmi. Let's hope that at least one chef-testant acknowledges this during the show, hopefully with a curtsey or bow (or both). Enjoy your weekend.

Top Chef [Official Site]
Rushdie knighted in honours list [BBCNews]
Knight [Wikipedia]

[Photo: That's Lady Bangin' to you, MyClassicLyrics]

June 21, 2007

Summer Solstice Occurs...Now!

Well, it's 1:06, and the summer solstice just occured here in Chicago (and everywhere else in the northern hemisphere). From here on out, the days will get shorter and darker. Ha!

June 20, 2007

Elsewhere In The Menuniverse: Idiosyncratic Food

No, we're not talking about stereotypical food, like deep dish or Italian beef. We mean...what is created in the deep, unconscious crucible of a city, and when it bubbles to the surface, unmistakably belongs to that city. What that might be in Chicago will have to wait for another day, but consider the following two idiosyncratic foods that our brother blogs MP:Philadelphia and MP:San Francisco highlighted (with photos) today:

• Philadelphia's entrant is brilliant, obvious, disgusting, and clearly Philadelphian, all at once. It's called a "Philly Taco," and consists of a cheesesteak wrapped in a slice of pizza. We're having a Zen moment over it, really we are.

• San Francisco is the birthplace of New American cuisine whether you want to admit it or not, and this photo set of dishes at Brick gives credence to the contention that SF is still very much at the locus (or at least one of the loci). Even though the pictures aren't of the highest quality, the freshness of the ingredients comes through and somehow screams Northern California, and the not-immediately-obvious charms of the dishes tell us this is intended for foodies. Yup, the real deal.

Imbibing: Pinots Noirs @ Park Grill

Okay, so the weather is beautiful and Park Grill is hosting a Pinot Noir tasting tonight from 5:30pm to 7:30pm; pinots noirs.jpg for $35 inclusive, those with reservations will be able to sample wines from top Pinot Noir growing areas like Burgundy, California and Oregon. Not you, though, because it's already booked! Normally, we don't write about booked events, but we have something we want to discuss: the pluralization of Pinot Noir. Obviously, we've already expressed our opinion in the title of this post. Google tells us that "Pinot Noirs" has the edge over "Pinots Noirs" by a huge margin (195k to 17k, or 11.5:1), a ratio that we think mirrors Internet-wide idiocy rates. Actually, that's not fair. Unlike "Attorneys General" or "Whoppers Junior," Pinot Noir is a French term, and when it's pluralized, the adjective "Noir" (black or dark) has to agree with the noun "Pinot," leaving us with the correct "Pinots Noirs." (Incidentally, the number of earnest "Pinots Noir" hits on Google is an insignificant 1170.) Park Grill got it wrong, but obviously that didn't stop patrons from booking solid the tasting. Still, we can at least feel smug in our grammatical superiority, can't we?

Park Grill [MenuPages]
Park Grill [Official Site]

[Photo: Les Pinots Noirs sont arrivés! le Blog du Domaine SAUVAT]

June 12, 2007

Eating To Mourn The Dead: Ousmane Sembène

We were saddened to hear that Ousmane Sembène, 84, and arguably the father of African cinema, died this past weekend at his home in Dakar. A prominent critic of colonial and post-colonial mismanagement of his native Senegal and Francophone West Africa generally, he burst onto the scene with the 1966 film "Black Girl" (La Noire De...) about a young Senegalese woman who commits suicide after being taken to work as a domestic by a French family on the Cote d'Azur. The film won the Prix Jean Vigo that year, and served to reify the debate in France about that country's vexed relationship with its former colonies. He has been one of the major figures in African cinema since then, most recently releasing Moolaadé, a 2004 film that critiqued the practice of female genital mutilation.

sembene.jpg We're sure that one of the Chicago arthouse cinemas will put on a Sembène retrospective sooner or later (Doc Films, we're talking to you). In the meantime, we don't know what you do when somebody dies, but we eat. Is West African too obvious? The answer to that question is the same as the answer to the question, "is this post itself ironically exploitative and colonialist?" Bracketing all that, here are some suggestions for food (we have already given you suggestions for thought):

Yassa is probably the best idea, since it's actually Senegalese, and it gets consistently good reviews. Bolat African Cuisine is perfectly acceptable - even though it's more Ghanian than Senegalese - because it's BYO and you can drink the pain away. Lastly, if you're lucky enough to live near Vee-Vee's African Restaurant in Edgewater, and they deign to answer the phone when you call, you can get your Jollof rice delivered, and mourn in solitude.

A Filmmaker Who Found Africa’s Voice [NYTimes]
Black Girl (film) [Wikipedia]
Prix Jean Vigo [Wikipedia]
Yassa [MenuPages]
Yassa [Official Site]
Bolat African Cuisine [MenuPages]
Vee-Vee's African Restaurant [MenuPages]

[Photo: Ousmane Sembène, Senses of Cinema]

June 11, 2007

Outsourcing The Summer's Traditional Treats

What's the next best thing to going out to a restaurant for barbecue and ice cream? If you said "making them yourself," then we can't be friends anymore. No, the hot new thing is getting other people to prepare those items exclusively and expressly for you at considerable expense, and bringing them to your doorstep. Don't worry, the payoff for this convoluted setup is fast approaching. Ready? Let's go!

pulledpkwithslaw_sm.jpg Step 1: Call up Honky Tonk Barbeque, a BBQ catering company that brings the pit right to your party. But you don't really have to be having a party for them to come over and spit-roast an entire pig for you - just a party's budget, and a huge refrigerator. In fact, they can cater for 25 to 1,200 (a scary thought, even under the best of circumstances), and provide country music and line dancing on request.

Step 2: Call the ice cream hotline (payoff; 312-565-6665) and likely leave a message for executive chef Noah Bekofsky of the Fairmont Chicago, including your name, phone number, and when you'd like your ice cream.

Come again? That's right, the guy who runs Aria will make you a completely customized pint (or pints, why not) of ice cream using any ingredients you'd like. DailyCandy, which tipped us off, suggests avocado or paprika - not unreasonable options. Or if you want to go hog wild (wink), take the Fairmont up on their Ice Cream Lovers Package, which includes a night's stay, in-person consultation on your ice cream, and a late checkout, all for $272. Given the steep price for artisanal gelato these days, that's practically a bargain.

Step 3: Digest. You need fiber and an antacid, don't you...

Honky Tonk Barbeque [Official Site]
Ice Cream Lovers Package [Fairmont Chicago]
32 Flavors and Then Some [Daily Candy]

[Photo: Pulled pork and slaw, Honky Tonk Barbeque]

June 04, 2007

Today Is A Good Day To Find A Restaurant Job In Chicago

So, the summer's starting, and maybe you're unemployed? We pity you, but we'd sure like to see you serving us food somewhere. Here are some options, posted on Craigslist as recently as today!

Aria, Early Morning Server (blech) [Craigslist]

Connie's Pizza on Archer, various (dream big!) [Craigslist]

Dave & Buster's, Restaurant Manager (of the whole thing) [Craigslist]

Fox & Obel Cafe has a whole slew of openings: Cafe Chef, Cafe Service Assistants, Cafe Supervisor, Evenings, Cafe Cashier, Cafe Outdoor Staff [Craigslist, obv]

Treat, line cooks (brunch exp a plus) [Craigslist]

• Last but certainly not least, Jerry Kleiner's new restaurant in Hyde Park, the Hyde Park Grill, is accepting application for this summer's opening (in person only! Getting to HP is half the battle) [Craigslist]

May 21, 2007

Issue Du Jour: Immigration And The Restaurant Industry

This has not yet metastasized into a full thought for us, but we do have a musing about the latest immigration bill that's currently being hashed out in Congress. The bill calls for a guest worker program based on job skills and education, and work visas would be sponsored by the government instead of by individual businesses. This seems like a somewhat odd choice for a government that otherwise does not generally regulate how people seek employment. Under the current system, businesses can sponsor immigrants if they have job skills that the company needs which cannot be filled by the current U.S. labor poor. Under the new scheme, it appears as though the government will be determining the job skills that the country as a whole needs, and furthermore, in what proportion they're needed. This nationalization of the immigrant labor pool is not sitting well with employers, who are worried that they are not going to be able to secure the type and amount of labor that they need when they need it. That point was driven home to us when we received a press release in which the National Council of Chain Restaurants and the National Restaurant Association react fearfully to the new legislation, citing problems with the proposed electronic work eligibility verification system and with the guest worker program's emphasis on skilled labor.

Why might the restaurant industry be so concerned about those provisions in the immigration bill? The fact that restaurants are the "No. 1 employer of immigrants," according to the National Restaurant Association via the NYTimes, but almost certainly not the top employer of skilled immigrant labor, sheds some light on the industry's fears: that they are being squeezed by a shortage of legal non-skilled immigrant labor, and a curtailment of illegal non-skilled labor owing to the proposed eligibility verification system, among other factors. Basically, the industry is forecasting severe labor shortages as the non-skilled immigrant labor pool shrinks and becomes inaccessible. If the bill passes in its current form (which it probably won't), restaurants are going to have to come up with other tactics to meet their labor demands - either go way off the books with illegal immigrants and hope they don't get shut down by the government, or...raise wages. One sure-fire way to get people to work for you is to pay them well. At sufficiently high wages, the restaurant industry would vastly expand its potential labor pool to include (gasp!) native-born Americans, who have avoided many types of restaurant jobs because they're crappy, exhausting, and non-remunerative.

The outcome of this is that prices at restaurants will probably go up. But if prices were kept artificially low through the economic exploitation of non-papered immigrant laborers, we won't really mind the correction. By the way, we know this analysis is reductive, because no industry (or labor pool) operates in a vacuum. That's why we called it a musing. Were you amused? Tell us.

After Aiding Bill on Immigration, Employers Balk [NYTimes]
Industry leaders express concerns about new immigration proposal [NRN]

May 16, 2007

When Spam Isn't Savory...

dubai sugar.jpg

We get some pretty nutty spam every day, but the specificity of the offer and the volume of information presented about the company (and the color scheme) in the above advert caught our attention. One hundred thousand metric tons of sugar...sure, send it right over. Actually, step 5 of the transaction plan mandates that the buyer visits the warehouse in Dubai. We love that their website calls it "fly and buy;" while you're there, you can pick up some racehorses and giant buildings. Sugarcart's motto, "Sugar is not sweet until it touches your tongue !!!!" (emphasis on the exclamation points), is deeply philosophical, or at least deserves the attention of a linguist. Also, their price of $418 per metric ton is totally ridiculous, considering that it's trading for around $100 less on the various futures exchanges. What a rip-off!

We'd like to believe that we received the email around this time because of the controversy surrounding sugar substitutes. Basically, the people who make Nutrasweet and equal (Merisant, based in Chicago!) sued the people who make Splenda (McNeil Nutritionals, based somewhere else so who cares), for false advertising. Apparently, "made from sugar so it tastes like sugar" is so confusing that people think Splenda actually is sugar, according to Merisant. A bit of desperation in response to Splenda's rapid takeover of the sugar substitute market. Anyway, they settled out of court - maybe they'll buy each other, who knows. For our part, we will continue using either small amounts of sugar in the raw, or no sweetener at all (take that, sugarcart!)

Fly & Buy Sugar from Dubai [sugarcart]
Burj Dubai [Official Site]
Merisant, McNeil reach quiet settlement in Splenda battle [Food Navigator]

[Photo: a screencap of the spam they sent us]

May 04, 2007