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In Reply to: RE: My Recipe is From a Chicago Restaurant posted by Sibelius on February 11, 2017 at 07:40:39
There isn't a premier restaurant here worthy of the title and the Diners, Drive-ins and Dives, with one or two exceptions will never get any time on that show.
Then we come to ingredients. The most popular Meat Shop has 5 varieties of sausage and they all taste the same. Italian sausage? They never heard of Fennel. Neither has Ingles or Publix. Johnsonville is haute cuisine around here! At least the vestiges of country cooking has Side Meats available in the stores.
The pre-cooked Andouille I bought is Kholbasa with extra Cayenne. Fortunately, Earth Fare has most herbs in bulk so Fennel and the like can be bought at 1/10th the ridiculous prices of the bottled stuff and used to doctor up recipes.
If I were still a householder with a family to feed I'd rebuy the Club Aluminum Dutch Oven I had B.D. and get a sausage maker. These days I look for Legume recipes to augment the Quaker Oats, Citrus, and Lactulose as the staples of my diet ;-}
Follow Ups:
After going there every year for about eight in a row. We camp in a tent by Mount Mitchell but don't cook. Keep looking there are quite a few gems. I posted on a Mexican place that's very good. Usually Mexican out sucks by my standards. They have a salsa bar with about eight kinds of salsa and give you chips served with warm bean dip.
The menu has lots of choices and I enjoyed the Chipotle Fajitas. See link.
ET
"If at first you don't succeed, keep on sucking till you do suck seed" - Curly Howard 1936
I'm fortunate I suppose, I live in Silly Valley, CA. Access to many different foodstuffs. Unfortunately my Dr. thinks all I should eat is kale and tofu. He's probably right.
Many days I would trade the concrete wasteland of San Jose for a little outdoor heaven, without all the people.
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