First of all, welcome (soon) to Chicago. Second of all, take my comments about the gay communities of Chicago with a grain of salt, since I am not gay. I do feel confident enough to suggest what I believe to be the consensus...

doesn’t like certain things (for example, if he hates broccoli because it was always served to him boiled, massively overcooked, gray in color, and totally devoid of flavor, you have to be sympathetic!). Maybe try to work...

of a newspaper of a major city known for its great food. But to those who might appreciate great food more than the average eater, I think you can read his article and take it with a grain of salt. If I were a reader in some...

......I have never in my life referred to a 40 steak as a "piece of junk" STRIP HOUSE......Cheesy decor, and my strip steak came with some sort of ridiculous herb salt that, I swear to God, still makes me heave when I think about...

Veselka. Why do I consider it overrated? Because there’s hardly anything they do well, in my experience. Their soups are over-salted and their desserts are blah. I’ve heard that their burgers are good, but I...

over butter fried eggy bread enveloping sweetly salted country ham. A delight of nature: the golden sun, the yolk. The rich yellow streams flowing to the salty sea, tears. The sweet butter befriending the bread, sizzlng its hello....

My parents still make thier own saurkraut which is excellent raw or cooked. Mom cooks it with a pork roast (no sugar, apples, caraway, just salt and pepper!) and she makes “potato balls” with it. Mom also makes ham...

will be a gray mar that will bother you forever too. The government actually does some useful things for us; one really good thing is the Forest Product Laboratory Technical Report series. Here is, in dense format, everything there...

Tongue. I can still the see the platter of beef tongue that my mother served for dinner one night when I was eight. She served it whole, poached, gray, stiff, and cold, the huge slab of tongue curled up at the tip and sticking...

But there is that small print in the credits about the input of the producers. And as long as it stays there their actual input and influence is will always remain a bit of a gray area. http://meandmyfork.blogspot.com

was a pretty terrible cook (gray pork chops & canned spaghetti sauce). I would sit at the table until I fell asleep because I wasn’t allowed to get up until I ate, which I wouldn’t do. Thinking back, I’m pretty...

and as you point out i was able to control things like fat content. with take-out, there would have been minimal leftovers and a lot more grease and salt. although it seemed comparable, in the end home cooking totally won out.