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Blogroll in order of recency:

Monday
22Jun

Earthquake Weather

Today I wake happy to be home.  It's the end of the week, and being in a familiar place is awesome.  Last three flights home I've been rain delayed, but last night I got home on time, and there was light when I landed, just not when I got home.

As I sit at my desk coding while under the influence of hunger, which isn't uncommon, I wonder what to make for dinner tonight.  During this process, I hear falling ice.  There is not a freezer for many feet from here-- what could it be?  I look to my window and spy a mass of frozen water particles on my window sill.  I roll my chair over the creaky hardwood floor for further inspection.  There appears to be many balls of ice, and they appear to be falling from the sky.  Someone has their solstices confused.

I thought braising season was over, but the weather says otherwise.  The downpour is the perfect ambiance for french onion soup, but I should probably attempt something more difficult.  Nobody seemed to approve of my trotters dish, so I'll stay away from that.  Maybe I should stay away from cooking altogether since the all time most viewed post covered something I didn't make.

Too bad for you guys that don't like my cooking-- I'm braising ox tails tonight.

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Monday
15Jun

The Best One

Updated on Tuesday, June 16, 2009 at 11:25PM by Registered CommenterStash

It’s been one short year since the removal of the foie gras ban in Chicago. To celebrate arguably the single most important anniversary in existence, many restaurants have created unique menus for foie gras week. For me, there’s only one right choice when deciding where to celebrate, David Burke’s Primehouse at the James Hotel.

Have to remember this trip isn’t about the steak, it’s about the foie. It’s about spending my Saturday night going through an 11 part foie flight of heaven. And maybe Kobe beef sashimi. And maybe a cold seafood tower.

I arrive 20 minutes before my reservation, overly eager. Pace around the block a few times to kill time and build my appetite further. Only make it a few times before I cave and enter the restaurant early anyway—still seated immediately.

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Monday
08Jun

And Now For Something Completely Different

Since my encounter with Chris Consentino at the NRA show, I've been hellbent on working with the red headed step brother parts of the pig.  I also want physical evidence to rebute everyone that says I only do Asian and Mexican food.  After much Fergus Henderson research, so I could actually execute something I've never had or done before, here is my mix of the familiar with the unfamiliar:

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Monday
01Jun

That Rotating Device

My flights got moved around this week due to Memorial Day weekend, which means Green City Market day now falls on my 'in need of a huge meal because I haven't eaten in 24 hours' day.  Thankfully, in addition to wonderful samples, there is prepared food available.  The crepe stand has delicious offerings.  Options include plain, mixed berry jam, cinnamon and sugar, caramely maple syrup from the rolling hills of Indiana with pecans, and a savory herb and cheese.  Still hungry.

I pass by the demo tent featuring food from Bin 36, and some chicks from Top Chef-- hunger before gardening tools, right?  The wind blows the scent of charcoal in my direction.  I make a sharp left and journey 'till I find a tent with smoke rising in the back.  Burgers look ok, elk burgers better.  Next line reads elk bratwurst, followed by lamb bratwurst.  Can be covered in sauteed mushrooms and/or green onions.  Done.

I go easy on the grainy mustard so the flavor of the sausage comes through.  The sausage is far from fatty, and genuinely tastes of the elk and lamb.  If I had never had lamb before, I could accurately determine its flavor profile from this sausage.  Very clean flavor, but still hungry.

With sausage on the mind I exit the market on the east side, where the Mint Creek Farms tent is, home of wonderful lamb products.  That's a lie.  I grab a rhubarb galette, then make my way out.  Lamb bratwurst and chorizo procured, which is a good thing.

Going home I have no idea what I'm going to do with the goods.  A mile deep into lakeshore I recall a wonderful article about the marriage of paprika and mint.  It may sound odd at first, but it's really a brilliant combination (read the article for quality descriptors and history).  The new mission is to create an improved gyro using lamb sausage and integrating mint and paprika.

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Monday
18May

Too Close for Missiles, I'm Switching to Guns

It's that time of the year again.  National Restaurant Association (NRA) is in town for their annual grand four day showing.  As in years past, I miss the first day for the final spring tournament for frisbee.  As in years past, I attend sunburned.  So we begin with day two.

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