Posts by MikeLM

Check into the "LTHForum.com"   It's a Chicago-based foodie forum and will offer endless detail about the kind of places you are seeking. Most members are based in the centralChicago neighborhoods.   Mike

"...make sure you plug your electric tool in a GFP outlet, or use a cordless tool."   Yeah... God forbid you would electrocute the lobster!    Mike

Nifty technique but...   When you use a saw, you get sawdust.  Or shell dust, in this case.  How do you dispose of it? I would not think it is very good to eat.   Mike 

Ummm...   Benway - I'm sorry...   "I'd put the Sheboygan style brat up against anything anywhere."   No, we were in Sheboygan several years ago and naturally had to sample the local specialty. It was a pretty high-class...

Zane... If you plan to take your brulees out of the ramekins before you serve them, I suggest you add a few tablespoons of Plaster of Paris to the recipe.   Good luck     Mike

That's one I'm gonna try... but probably on fries, not chips,  as I seldom make the chips.   Cook's Illustrated has just come out with a different approach to French fries - cut the Yukon Gold potatoes...

KYH (the tin can sailor ) -   "There's actually an association of competition food eaters, and a professional circuit."   That's probably why Bin Laden hates us.   Mike 

PETALS...   Coney island- Nathan's ...This year they had their hotdog "who can eat the most".........   I think these eating contests are just disgusting. When they're put up on television, I'm...

For a pretty-much national brand, I have to suggest Vienna all-beef, natural-casing dogs. It's the Chicago Hot Dog staple, (I capitalize because this is a recognized and well-defined formulation of hot dog...

For me it's crawfish bisque, such as that served in the Pappas chain of restaurants (mostly in Texas - DFW and Houston,) but,, luckily, one in the next town here - "Pappadeaux" a  Cajun-themed one. ...