What’s on the menu????

[markandrex]

We made some fresh pesto pasta with spinach salads tonight.  Basil is growing like crazy in the weather we have had.

[Richnimrod]

2 hours ago, markandrex said:

We made some fresh pesto pasta with spinach salads tonight.  Basil is growing like crazy in the weather we have had.

Whose toupee is that in the background on the edge of the table????

[markandrex]

11 hours ago, Richnimrod said:

Whose toupee is that in the background on the edge of the table????

Elu, the cat.  He looks like a tribble when he flattens out.  Also loves spinach.

Edited May 26 by markandrex

[markandrex]

3-2-1 hour ribs, potato salad and baked beans. Strawberry Cobbler for dessert.

Dinner at 6.

[Richnimrod]

4 hours ago, markandrex said:

Elu, the cat.  He looks like a tribble when he flattens out.  Also loves spinach.

 

HA!   A tribble!   I wonder how many of us get that reference.   Most I suppose; but, possibly some few will miss it.   That puddytat apparently does have a more than passing similarity, I guess.   ...If that first pic is typical.

[Bret Bret]

Ribs and salmon burgers on the grill (no picture) not smoked. Mrs Bret Bret not a fan of smoked meats.  Had John J Bowman single barrel in the glass and figured, why waste a perfectly good smoking event when hot coals were ready and put on apple chips for some smoked corn chips. 
I feel a jalapeño infused tequila moment coming on!!!

[rzelinka]

On 5/11/2025 at 12:04 PM, markandrex said:

Mother’s Day brunch with the wife.  Pizzas are from a newer place in town.  We will be going back!

I sure do miss pizza. It seems like an unfair trade to have to trade pizza for brisket. Some will disagree 

[Kepler]

Homemade vanilla ice cream is currently churning in the White Mountain ice cream freezer and I'm about to fire up the grill for some burgers.  Mrs. Kepler is making some fried okra from her little backyard garden and she already made a cherry pie to go with the ice cream.

[rzelinka]

On 5/26/2025 at 12:01 PM, markandrex said:

3-2-1 hour ribs, potato salad and baked beans. Strawberry Cobbler for dessert.

Dinner at 6.

what a beautiful view, and how you have the grill situated, that's next level. Nicely done

[markandrex]

7 minutes ago, rzelinka said:

what a beautiful view, and how you have the grill situated, that's next level. Nicely done

Thanks, I built that about 10 years ago.

[Skinsfan1311]

On 5/26/2025 at 1:27 PM, Richnimrod said:

HA!   A tribble!   I wonder how many of us get that reference.   Most I suppose; but, possibly some few will miss it.   That puddytat apparently does have a more than passing similarity, I guess.   ...If that first pic is typical.

They're trouble!

[MM818]

A very warm day in California that broke some records. As I was about to start dinner the power went out. Cue the rolling blackout jokes! To make dinner less complicated I loaded the team up and went down to a sliver of a sushi joint on Ventura Blvd. Hit the spot and power is back on! 

[fishnbowljoe]

It was grill your own steak night at the Legion last night.

 

[rzelinka]

Portillos has finally made it to South Texas. Italian Beef sandwiches (dipped) and Peerless Double Oaked from Total Wine. Been looking for both for a while All we need is some Lou Malati’s pizza here, and I won’t have to go back. 

[smokinjoe]

32 minutes ago, rzelinka said:

Portillos has finally made it to South Texas. Italian Beef sandwiches (dipped) and Peerless Double Oaked from Total Wine. Been looking for both for a while All we need is some Lou Malati’s pizza here, and I won’t have to go back. 

Lucky you!  

[rzelinka]

20 hours ago, MM818 said:

A very warm day in California that broke some records. As I was about to start dinner the power went out. Cue the rolling blackout jokes! To make dinner less complicated I loaded the team up and went down to a sliver of a sushi joint on Ventura Blvd. Hit the spot and power is back on! 

Now that is just awesome. 

[markandrex]

Wright’s bacon, scrambled eggs with red onion and mushrooms, fresh heirloom tomato (Cherokee Purple) from a neighbor with rye toast.

 

[Richnimrod]

Loox wonderful.  Sort of a deconstructed BLT on yer plate.      My mouth is watering.

[Clueby]

19 hours ago, rzelinka said:

Portillos has finally made it to South Texas. Italian Beef sandwiches (dipped) and Peerless Double Oaked from Total Wine. Been looking for both for a while All we need is some Lou Malati’s pizza here, and I won’t have to go back. 

Just had Portillo's for the first time last weekend while in Chicago with my daughter for the AC/DC concert. It was great but the place was packed. Took almost an hour to get our food after we placed our order. We hit a Giordano's the next day before heading out of town.

[rzelinka]

12 minutes ago, Clueby said:

Just had Portillo's for the first time last weekend while in Chicago with my daughter for the AC/DC concert. It was great but the place was packed. Took almost an hour to get our food after we placed our order. We hit a Giordano's the next day before heading out of town.

A few observations, no judgement, just some friendly advice from a Chicagoan who was lucky enough to have escaped:

 

Portillos is not the same now that the family sold it to a venture capital group. I’ve noticed the same issue with service in nearly every Portillos I visit from Milwaukee to Houston and from Tampa to Orange County California. 
 

I could not help but notice that you put cheese on the beef sandwich. To each their own. That said, the sandwich isn’t intended to be a Philly cheesesteak sandwich. My advice would be to try it dipped with peppers and don’t add the cheese. It will give you a truer sense for what an Italian beef sandwich is. Side note, you’ll hear the same about adding ketchup to your hot dog too. 
 

Regarding the pizza. I would recommend Lou Malnatis’s over Giordano’s any day. Again I realize this is objective but I feel it’s just a better experience. I’m sure others will debate this which of course is great. 

 

 

[Clueby]

2 hours ago, rzelinka said:

A few observations, no judgement, just some friendly advice from a Chicagoan who was lucky enough to have escaped:

 

Portillos is not the same now that the family sold it to a venture capital group. I’ve noticed the same issue with service in nearly every Portillos I visit from Milwaukee to Houston and from Tampa to Orange County California. 
 

I could not help but notice that you put cheese on the beef sandwich. To each their own. That said, the sandwich isn’t intended to be a Philly cheesesteak sandwich. My advice would be to try it dipped with peppers and don’t add the cheese. It will give you a truer sense for what an Italian beef sandwich is. Side note, you’ll hear the same about adding ketchup to your hot dog too. 
 

Regarding the pizza. I would recommend Lou Malnatis’s over Giordano’s any day. Again I realize this is objective but I feel it’s just a better experience. I’m sure others will debate this which of course is great. 

 

 

My daughter was making the food decisions so I was along for the ride...and the wallet. Lol. I did get it dipped and with peppers but yeah I did elect to have cheese sauce. I've had Italian beef before but prefer it more cheesesteak-like. I've had Giordano's before but not Malnati's. I think G's and Gino's are just ok. Malnati's..from what I understand is more of a cross between a deep dish and a NY style.

[rzelinka]

19 hours ago, Clueby said:

My daughter was making the food decisions so I was along for the ride...and the wallet. Lol. I did get it dipped and with peppers but yeah I did elect to have cheese sauce. I've had Italian beef before but prefer it more cheesesteak-like. I've had Giordano's before but not Malnati's. I think G's and Gino's are just ok. Malnati's..from what I understand is more of a cross between a deep dish and a NY style.

I get it. To each their own. I would not categorize Lou Malnati's to be a cross between deep dish and NY style. They have what is called a butter crust option, which essentially means they baste the crust with butter. It's still deep dish, and a slice is likely more than enough. If you like sausage pizza, you'll find it is a complete layer of sausage rather than crumbles. Also, the sauce is not on the crust but rather on top of the cheese. Further, it's really not a sauce but rather a mixed of tomato puree and whole roma tomatoes. It's very different. People either love it or hate it. 

 

Giordanos is just too much crust for me and it is dry.

 

[Kepler]

Personally I definitely prefer Giordano's over Lou Malnati's.  Both are great.  I'd never tell someone that they did it wrong by choosing one or the other. I mean, why do that.  I'm happy for the guy that got to enjoy a great dining experience.  Great post by Clueby.

[rzelinka]

13 hours ago, Kepler said:

Personally I definitely prefer Giordano's over Lou Malnati's.  Both are great.  I'd never tell someone that they did it wrong by choosing one or the other. I mean, why do that.  I'm happy for the guy that got to enjoy a great dining experience.  Great post by Clueby.

Yes, I whole heartedly agree with your comments. Great post indeed. Anytime we can talk about food and in particular Chicago staples, I am always excited for the dialog given much of my life was spent there. 

 

I also agree with your sentiments about telling someone they did wrong by selecting one pizza place over another. Both are largely considered institutions in Chicago, and therefore why not give them both a try. You'll never find complete alignment on one over the other. For what it is worth, they are both very different. 

 

In the same way, I would never tell someone not to put ketchup on their Chicago style hot dog. Rather I share with them what most Chicagoan's define as a true Chicago Style experience. 

 

At the end of the day, you are paying, you should enjoy it the way you like it

 

[smokinjoe]

7 hours ago, rzelinka said:

Yes, I whole heartedly agree with your comments. Great post indeed. Anytime we can talk about food and in particular Chicago staples, I am always excited for the dialog given much of my life was spent there. 

 

I also agree with your sentiments about telling someone they did wrong by selecting one pizza place over another. Both are largely considered institutions in Chicago, and therefore why not give them both a try. You'll never find complete alignment on one over the other. For what it is worth, they are both very different. 

 

In the same way, I would never tell someone not to put ketchup on their Chicago style hot dog. Rather I share with them what most Chicagoan's define as a true Chicago Style experience. 

 

At the end of the day, you are paying, you should enjoy it the way you like it

 

Nice post.  I too, am a Lou’s fan.  I’ve been regularly traveling 4-6 times per year to Chicago for the past 36 years.  I can count on one hand where at least one meal during a trip wasn’t at Lou’s.  Mostly Elk Gove Village location, but some Schaumburg.  Love it.  Wish we had one here, in Atlanta.  Regardless, lots of good pizza joints in Chicago, like Giordano’s.   Interestingly, we have a Nancy’s here, though I haven’t been to it or those in Chicago.  
 

For Hot Dogs, I enjoy Portillo’s when I’m on my own in Chicago,  and just want to zip in and zip out.  When I’m with my boss, we typically hit one of the local joints.  Teddy’s Red Hots in Darien is a favorite.  
 

So much great food in Chicago.