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Everything posted by Ms.Huxtable

  1. Excellent perspective and writing Jay.
  2. $8.50 sounds like a bargain to have someone pull your pork.
  3. Loving the reviews and photos gentlemen. Great job.
  4. Oh man in the Barney Denson Theatre! Why oh why isn't there two of me? Tell Peter I LOVE HIM!! I hate to miss this.
  5. I am so excited to play the Rainbow on Tuesday, July 19th. We're headlining and play 2 sets. Mark your calendars and come on out!
  6. I agree with you 100%, I was realy hoping Connie would win it. Dale's food did nothing for me, and I love fussy, high end food.
  7. what are the set times for the rest of today.
  8. Let me tell you, that was the BEST dance party I have ever been to in my life (by a long shot!) Everybody was soaking wet with sweat (gross but facking awesome!), even my hair was sweating! It looked like we had all gone swimming. Prince is amazing. Every second the show was like a drug that kept people going and going until the wee hours of morning, and even when it was really over, people still stayed, willing him to return and chanting for a good 20 minutes before filing into the street. AMAZING!!! I'll remember it forever.
  9. Recipe: The Chicago Hot Dog Yield. I serving Preparation time. 10 minutes Cooking time. 10 minutes Assembly time. 2 minutes Ingredients 1 bun length jumbo all beef frankfurter with a natural casing 1 poppy seed bun 1 long squirt of yellow mustard 2 tablespoons sweet pickle relish 2 tablespoons onion, coarsely chopped fine 1/4 medium Roma tomatoes 2 pickled sport peppers 1 kosher pickle spear or fresh cucumber spear, about 5" long 1/4 teaspoon celery salt Notes The frankfurter. In Chicago, all beef hot dogs with natural beef casings are compulsory. No pork, no turkey, no chicken. No crap. Snap and squirt are the hallmarks of a good Chicago Hot Dog, and the snap comes from the casings and the toppings. Skinless hot dogs are best saved for infants and the toothless. Vienna Beef is the preferred brand. The bun. Rosen's is the preferrred brand. Poppy seeds contribute a slightly nutty taste to the bun. These tiny blue-gray seeds come from an opium plant and they contain miniscule amounts of morphine and codeine. Not to fear, you would probably have to eat more than a dozen buns to lose your job. The mustard. There are many different types of mustard, but the classic Chicago Hot Dog is made with yellow "ballpark" mustard. Most of them are made by grinding the seeds from white mustard plants and mixing the powder with vinegar, water, and spices. The relish. In Chicago the pickle relish is brilliant kryptonite green. Sweet and tart, pickle relishes are typically made from chopped cucumbers, bell peppers, green tomatoes, onions, distilled vinegar, and sugar. For the kryptonite green stuff, Blue No. 1 food coloring is added. If you can't find it, and outside of Chicago it is pretty scarce, regular old olive drab pickle relish will do just fine. The peppers. Skinny and about 1-2" long, pickled sport peppers are made by pickling fresh green cured in vinegar and a spiced brine. They are moderately hot but not too hot for wusses like me, and they allow Chicago Hot Dogs to bite you back. Yes, even if you are a feeb, you must have sports for it to be an authentic Chicago Hot Dog. But don't use too hot a pepper. Remember, the Chicago Hot Dog is all about balancing flavors. The pickle. A kosher pickle spear is common, but the best Chicago Hot Dogs, IMHO, use crunchier new pickles. Try Chipco brand from The Chicago Pickle Company. Kosher pickles are made from a special breed of cucumber fermented in a brine, a bath of salt, garlic, black pepper, dill, and vinegar. They are Kosher when they are made in adherence with Jewish dietary law under the supervision of a rabbi. Kosher pickles are never sweet. If you can get fresh whole pickles from a barrel, spears are about 1/8 of a pickle. One of my favorite hot dog carts, Mary Ann's, uses fresh cucumber spears, skin removed, instead of pickles. It may border on heresy, but I love it. The onions. White Spanish onions are typically used because they are both sweet and pungent. They must be chopped fresh or else they get acidic, stinky, and lose their sweetness. The tomatoes. Most hot dog stands use regular round slicing tomatoes cut into two wedge shapes or slices, but I think fresh pear-shaped Roma tomatoes are best because they are meatier and not as runny. I like to dice the tomatoes into 1/4" chunks so each mouthful has tomato in it. Restaurants can't do this because diced tomatoes lose their juice when sitting around. And for goodness sake, when you make hot dogs at home, use ripe tomatoes. Alas, while researching this story, even in August, most hot dog stands used pink rocks rather than real tomatoes.
  10. You know that's a hockey jersy right? 1 MORE SLEEP!
  11. Congrats Jay. I can tellyou what my hubby did for me on our wedding day. I will never forget it. We were married in the early afternoon and there was a few hours between the ceremony and the party. We went home to relax for a while and there was this van in our driveway when we arrived. I wondered who the heck was going to cause me a problem on my wedding day, but it was a personal chef that Mike hired to make a romantic dinner for two in our own kitchen because he knew we'd never get to eat at our party. So while we had ourfirst "nap" as husband and wife, dinner was being prepared for us. It was thoughtful, sweet and SO romantic.
  12. I didn't even know about it! Wonderful!
  13. Ah crap! This lineup is great and we won't be around to enjoy it. :doh: Jon and Roy? I bet that means we're missing a visit from Stephen Franke. Dangit.
  14. Yup, there's 5 bands playing tonight. We're on first. Don't worry Velvet, there'll be plenty of opprtunity to see us now that we've started gigging.
  15. What are you doing tomorrow night? Coming to see us? Yeah that's what I thought. BUMP!
  16. Call us if you're going Ollie, we don't have much going on and will be drinking beer anyway.
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