Smart Ash
Well-Known Member
- Joined
- Aug 20, 2023
- Messages
- 511
- First Name
- Dan
That right there is a true Chicago dog. Down to the poppy seed bun and celery salt! These dogs are awesome!!!
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What's on your plate today?
- Thread starter wkoti
- Start date
Nothing like a Chicago dog and an Old Style, at Wrigley Field.
MaytagMan
Well-Known Member
With her accent, I knew she was legit lolol! She told me about growing on in the the Northside and started talking about neighborhoods and I was quickly lost. I have only been to Chicago once when I was probably in elementary school visiting and uncle and aunt with my folks... my only memory was going up in the Sears Tower... that's how long ago it was lol!
thinde
Lobstah; the other white meat!
Swordfish streak, encrusted with rosemary and thyme. Served over a bed of spinach.
behike
Well-Known Member
North Shore Beef, a Supah, 3-way
Pink and warm. I haven't seen so much beef since I drove by Lilith Fair.
Pink and warm. I haven't seen so much beef since I drove by Lilith Fair.
Nihon_Ni
Well-Known Member
Caille au raisin. Never in a million years would I have put quail, mushrooms, and grapes together on a plate, but today I found out it was a French classic. And at dinner tonight, I found out why! Roasted quail, sauteed mushrooms and grapes macerated in cognac, finished with an easy pan sauce. So good!
linky
linky
jfields
Where did all my money go?
Made a few things on a glamping trip with the kids and @CigarStone last week. The Waygu (Wangoo) roast was good, but everyone seemed to really enjoy the Tuscan inspired campfire seafood foil packets. Chilean Sea Bass over a bed of kale. Cannellini beans, white wine, cherry tomatoes, garlic, oregano, red pepper flakes, and mussels.
jfields
Where did all my money go?
Nihon_Ni
Well-Known Member
I tried a new method of cooking duck breast by par cooking it sous vide for an hour at 131 degrees, cooling it for 20 minutes in ice water, then finished by pan frying to render the fat and crisp the skin. I was worried that it would get over cooked during the final step, but it turned out great. I paired it with endive braised in brandy and orange juice, and cauliflower mash. Topped with a simple honey vinegar sauce.
Recipe links:
Duck Sous Vide
Sauce
Recipe links:
Duck Sous Vide
Sauce
Smart Ash
Well-Known Member
- Joined
- Aug 20, 2023
- Messages
- 511
- First Name
- Dan
Your dishes are always so impressive sir! Bravo!
Nihon_Ni
Well-Known Member
Thanks brother. It's a delicious hobby!Your dishes are always so impressive sir! Bravo!
CMontoya79
Newb Le professional!
My wife bought me an actual banana hammock!
brave man, I won't post the pictures of mine...... here
streetrod
Drive it like you stole it!
Lechon Asado! 11 lb. Pork shoulder marinated in a citrus & herb marinade. Cooked low & slow.
Delicioso!
Delicioso!
jfields
Where did all my money go?
Sounds amazing Frank!
JCinPA
Member
- Joined
- Mar 24, 2025
- Messages
- 50
- First Name
- John
Wow! @Nihon_Ni plates are astonishing! Just wow!
Regarding the Chicago dog, that looks legit, as a Chicago born and bred (displaced to the Philly area, unfortunately). Pro tip on determing if someone is really from Chicago. Spell the name of the city don't say it, and ask them to say it. If they say chi-CAH-go, they are not from there. If they are they'll say chi-CAW-go. Subtle but telling difference.
Regarding the Chicago dog, that looks legit, as a Chicago born and bred (displaced to the Philly area, unfortunately). Pro tip on determing if someone is really from Chicago. Spell the name of the city don't say it, and ask them to say it. If they say chi-CAH-go, they are not from there. If they are they'll say chi-CAW-go. Subtle but telling difference.