Recent Reviews
Recent Comments
Re: “Senegalese soul food shines at Badou”
Call first Phillip
Re: “The week I learned about hot chicken”
The Southern is supposedly going to start doing hot chicken, inspired by Prince's.
Re: “Ada St. lost its spiritual adviser . . .”
Correction: Lacey worked at Trio under Dale Levitski, not Grant Achatz. Apologies.
Re: “Secret weapons: preserved lemons”
BH, My favorite way to go: salt and roast the florets until browned. Then saute garlic, capers, raisins, lemons, and sumac in olive oil. Then a few dashes of fish sauce, and toss it all with the cauliflower.
Re: “Lao Hunan paints Chinatown red”
bk,
I'm actually referring to three separate dishes--Famous Hunan Preserved Pork in Hot Wok, Famous Prawn in Hot Wok, and Spicy Frog in Hot Wok, respectively. And I neglected to mention another really good one: duck in beer sauce in hot wok. In Chinese they call the little hot pot a "dry wok" or gan guo.
http://www.howtoorderchinesefood.com/pages…
Sorry for the confusion.
Re: “Key Ingredient: bamboo worms”
Until Creagan puts them on the menu at Pops, folks with a hankering for fried bamboo worms can order them at Sticky Rice:
http://www.chicagoreader.com/chicago/stick…
Re: “Bistro Voltaire: eh, meh”
Nicholas,
Right--Tuber melanosporum, Tuber oregonense, etc
Re: “Miss Lee's Good Food”