-
Recent Posts
Categories
- Baking
- Bread
- Cakes
- Chicken
- Chocolate
- company worthy
- cookies
- Cookies & Bars
- Cooking
- Dessert
- Economics
- elegant entreé
- food/restaurants/recipes
- French
- Italian
- Jewish Holiday Cooking
- Main course
- Mexican
- Pie
- Politics
- Public Policy
- Recipe
- Recipe clone
- Restaurant review
- Salads
- Sauce
- seafood
- side dish
- Spaghetti
- Tarts
- Uncategorized
- vegetables
Archives
- May 2024
- April 2024
- February 2024
- January 2024
- October 2023
- July 2023
- June 2023
- May 2023
- March 2023
- February 2023
- November 2022
- August 2022
- June 2022
- March 2022
- January 2022
- November 2021
- June 2021
- May 2021
- April 2021
- February 2021
- December 2020
- September 2020
- August 2020
- June 2020
- May 2020
- April 2020
- January 2020
- August 2019
- July 2019
- April 2019
- March 2019
- August 2018
- June 2018
- May 2018
- April 2018
- October 2017
- September 2017
- August 2017
- April 2017
- March 2017
- June 2016
- October 2015
- September 2015
- August 2015
- March 2015
- December 2014
- November 2014
- August 2014
- April 2014
- March 2014
- February 2014
- January 2014
- November 2013
- September 2013
- June 2013
- April 2013
- March 2013
- January 2013
- November 2012
- July 2012
- June 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
Meta
-
Join 152 other subscribers
-
trustforce
A well trained amateur chef, I have learned by taking some master classes and doing a lot of reading and experimentation. I cook and enjoy many different cuisines. The fun is getting it right, with great taste and presentation. The smells and appearance add to the pleasure of eating well. I love making complex and fancy dishes for a great variety of different cultures, but I can get the same pleasure from enjoying any of the Chicago icons (a great Chicago style hot dog or an Italian beef sandwich, or Chicago style pizza) or some simple pleasures from New Orleans (po boy sandwiches, muffaletas, gumbo, etc). All my recipe postings are extensively tested by me unless I state otherwise. I will sometimes post a recipe that sounds like it should be good before I actually make it myself, but I will always come back and revise the "untested" recipe after I've made it, with valid comments to keep old posts accurate and current. If I am not the originator of a recipe I will always correctly attribute the source author, even if I have modified the recipe. I will occasionally post reviews of local restaurants on the site. The big problem that I have with eating out is that I know too much about restaurants and I find it hard to ignore or forgive sloppy technique or bad ingredients. I pull no punches in my restaurant reviews!
Monthly Archives: November 2011
Review: 2nd Street Bistro, 1825 2nd St. Highland Park
November 11, 2011 Open for 4 weeks now, 2nd St. Bistro is an expansion of Stash’s and Guido’s into a nighttime, waiter service, tablecloth, BYOB restaurant, using the 2nd room for the bistro and leaving the main room for Stash’s. … Continue reading
Posted in Restaurant review
1 Comment
Review: Inovasi
We had dinner with our friends the W**** at one of my favorite restaurants, Inovasi in Lake Bluff. A delightful place in an unlikely spot, as Lake Bluff is not known for fine dining, but that has changed since Inovasi … Continue reading
Posted in Restaurant review
Leave a comment
If you could have the perfect meal in a restaurant…
Lisa Rodriquez from Check Please had an interesting question—what would be the meal you would like to have the best if you could combine different courses from our local restaurants? It made me think of the memorable meal that Craig … Continue reading
Posted in Uncategorized
Leave a comment
trustforce 