The Hunt for Pierogi This week’s Twitter Round-up

The Hunt for Pierogi
This week's Twitter Round-up

Posted by Tammy at 10:00 am

Jan 292010

Pierogi!

Our friend Gordon (@gordondym) had a taste for good pierogi, so we put out the call through Twitter. As always, there were some great suggestions:

@GreenGrocerChic We get a fresh delivery of pierogi every Monday, but they sell out fast. If you call ahead we can set some aside for you.
@richqb I hear Kasia’s has awesome pierogi. Chicago and Hoyne, I think? Got my own?
@creamwine Belmont close to Paulina.
@aschie30 By far, Smak-Tak (Jefferson Pk) has best. Light & flavorful. More traditional, but good version @ Podhalanka (Wicker Pk)
@mlindzy Best is at Kasia’s Deli on W Chicago at Hoyne. Cannot be beat!
@swimmerpoet Where to get great pierogi in Chicago? Podhalanka Restaurant on Division
@maggiehendricks Cooked? Big Apple, Angel’s, White Eagle. Uncooked? Pierogi Factory Outlet

Thanks to everyone who shared! Have a question for the Chicago food community? Leave a comment or find us on Twitter (@chicagobites).

Are your chestnuts roasting on an open fire?
This week's Twitter Round-up

Posted by Tammy at 6:00 am

Dec 182009

Even better when roasted on an open fire?

The holidays are upon us, and we’re asking the important questions on Twitter, questions like have you roasted chestnuts on an open fire? Here are your thoughts on this seasonal treat:

@valerie_rae Fantastic! I love chestnuts, they are such a childhood memory/comfort food.
@Tamssot Yes. All the time on the Big Green Egg over hardwood coals. Super H Mart has giant South Korean fresh chestnuts.
@djnathan I HAVE!!! Used to do it while my grandma attempted to sing the song…always off key…always made us laugh.
@sundevilpeg Roasted chestnuts are VILE. Learned that in London about 3 decades ago at Xmas time. They smell great, but are just nasty!
@brassfrog If you had come to Christmas Walk in Geneva, you’d have tried several.
@valerie_rae I have!! When I was a kid my grandpa had a special roasting pan and everything!
@akl8609 When I lived in Madrid, there were tons of street vendors that did! It smelled *amazing*
@beerad To be honest I don’t think I’ve ever bought chestnuts that were not already roasted
@MKinChiTown No but have seen street vendors with them. Smelled great. Taste not so great.
@Musitarian No, but that gives me an idea… !
@maggiehendricks Oak Brook Center does, and they used to sell them from a cart on State St. Yummy.

Too few cookies is the least of our problems!

We also asked what your biggest dining challenges were during the holidays. Here are some of your thoughts:

@torease Inflated holiday prices from the “holiday menu” . Oh, and company parties that shut down your favorite restaurant night after night.
@scarlettngrey Having to eat Gluten Free!
@BeautifulCakes Having to cook it! Luckily the mother inlaw is cooking it this year. Imagine a Middle Eastern X-Mas dinner. I bring dessert!
@kurmanstaff Tree nuts are my problem. I’m allergic so I can’t eat certain desserts. Tho that may be a good thing!
@kitchenartist Biggest holiday dinner challenge? Getting everything to the table on time/hot AND people getting in my way in the kitchen.
@sundevilpeg Maintaining a schedule, coordinating deliveries/pickups, and (a biggie!) underestimating how long a task will take. Tough job!
@readinggirl1984 Finding substantial vegetarian meals amid turkey upon turkey dominated holiday menus. But yay for peppermint desserts! :-p
@cotfg Everyone likes to talk foodie, but when it comes to the table, any stray from tradition is approached with suspicion
@PeterDeb Where to find quince for a dessert.
@casey1725 How to not gain 100 lbs with all the awesome sweets everyone bakes up!

Have a question for the Chicago food community? Leave a comment or send us a tweet, and we’ll get it answered for you!

From Appetizers to Amuse Bouche
Your thoughts in this week's Twitter Round-up

Posted by Tammy at 6:00 am

Dec 042009

This week we asked a series of questions through Twitter about various aspects of fine dining. Some of the discussion was fascinating. There’s a lot, but we hope you enjoy the round-up as much as we did.

Appetizers as meals: Do you go to a high-end restaurant and make a meal out of appetizers?

Leena_Eats Sometimes, if I am craving a lot of variety and nothing on the entree list has caught my eye.
ChefCDT That’s my favorite way to eat. Apps often have more clarity because they don’t have to fullfill protien veg starch expectation
readinggirl1984 Most high end places in Chi it’s unnecessary to these days. For steakhouses that my carnivore bf enjoys, you betcha!
sbwhite1 Love it! Only downside: when it’s better than the food itself
avillechamber Sometimes. My husband is vegetarian, so there is often a better selection of meatless appetizers than entrees.
Megs723 Yes! Less expensive and easier to manage portion control!
guptafour If I go to a high-end restaurant, I do it big. Go big or go home. Make it count and make it worth it for the few times I go.
ApisOne Yes if no Tasting Menu, more great food to try
harold_smith Not, i don’t go to high end restaurants for the appetizers alone, cheapens the experience
allaboutkelli No, I don’t think that truly showcases the menu
LizBChicago Because I love cute food. Anytime I can dine tapas-style, I’ll do it.

Amuse bouche: love it or leave it? Does it add to your dining experience?

apathak Love it, like to think it’s 1) a gift from the chef; and 2) something they are trying out – sneak peak
readinggirl1984 Love it! Always a plesant opener, especially if appetizers are taking a bit.
jarod8bit Love Amuse Bouche… but not upset if I don’t get a little bite.
robertiles Love It. It should be a great indication of the chefs talent what the chef likes and wants you to try. A look at food to come
newetiquette They’re fun but at Everest our whole table confessed we only knew about amuse bouche from Top Chef.
edelahanty Love it! Especially if it’s unexpected.
emunn Love ‘em. They add a fun mix to the meal I wouldn’t have had. They also introduce new flavors to me I haven’t thought of.
SavorySimple I love them; the chef is expressing their POV
blipsman I like the Amuse bouche–kind of like enjoying previews before a movie. And a way to try flavors maybe one wouldn’t order.
ApisOne Nope, would pay more for great food tho. Might pay for them not to be there.

Fresh silverware between courses, tablecloths, napkins folded when you get up…what are you favorite restaurant niceties?

MKinChiTown Cocktail napkin under my drink ALWAYS. Extra napkins – one is NOT enough. Prefer tablecloth but CLEAN tablecloth
osburnrenn Choice of black or white napkins. When you are wearing black pants it matters!
chicagofoodwhor Amuse bouche!
tokissthecook Oui! RT lilloco 2 words: petits fours.
kitchenartist The ottoman for my purse at Splendido in Toronto. Brilliant.
loveboo Water filled @ all times.
neoabyss The little crumb sweeper. That’s always cool. I let crumbs fall freely just to see them work lol
NeilGUS Proper Glassware! i.e. Riedel stemware that is appropriate for the type of grape/ region /varietal
chefstevejudd Purse stool at Tru, butter refreshed at Le Bernardin. I hate table de-crumbers.
paigeworthy Someone to refill my wine!