Talard Thai Market

-Grubbing in Chicago  
A Thai Supermarket in Uptown  

As I've mentioned before 2021 has been a big year for Thai restaurant openings. While the city's Thai restaurant scene is by no means new it keeps getting better. I feel like today's stop is a big part of the recent boom. Talard Thai Market is new but not brand new. It opened on Broadway in Uptown in Nov. of 2019. It was opened by a couple of Bangkok natives that met in Chicago. Mike Sula was on it early and you can check out his story for the Reader HERE. As noted Chicago has had a good number of Thai restaurants for a while now but this is the areas first newly opened Thai market in over a decade.

Locals Favorite in Uptown 

From a market standpoint Talard is the first spot you should check when in need of Thai ingredients of any sort. If it's common in Thai cooking or a product from Thailand they're more likely to have it here than anywhere else around town. Local cookbook author Leela Punyaratabandhu is mentioned in Sula's piece as she's written two of the best Thai cookbooks you can find in English and is also the person behind the blog SheSimmers where she shares with the world some of her favorite Thai recipes. If you're looking to get into Thai cooking her work is the first stuff you should look at as far as research. After that you can head over to Talard bc you're going to want to try and make it all.

Steam Table at Talard Thai Market 

If you're more interested in leaving the Thai food to the Thai cooks around town don't fret bc Talard also boasts a cafeteria type setup in the back of the store. In Thailand this setup is called a khao rad gang and it's similar to a meat and three cafeteria of the American south. If you visit on the weekend they have more than 20 home cooked Thai dishes ranging from morning glory curry to rotating specials like Khao Kha Moo aka stewed pork leg. This is a dish I immensely enjoyed in Chiang Mai at the world famous "Cowboy Hat Lady" stand. I have vivid memories of a meal there which I partook in with a bunch of Chinese businessmen. Though we didn't speak the same language we communicated through our enjoyment of the food we were eating. Those memories were triggered when eating this.

Khao Kha Moo at Talard Thai Market 

On the same visit I got the stewed pork leg they were also making Khanom Tokyo (Thai style Dorayaki) to order. These too brought back memories of our trip to Thailand as there's a famous stand in Bangkok called Mr. Tokio that sells this popular street snack that's enjoyed by all. It's a made to order thin flat pancake that's wrapped around either a sweet or savory filling. A Thai adaptation of Japanese Doriyaki. I enjoyed the sweet custard cream and the savory sliced hot dog equally. The opening of Talard Thai Market has brought easier access to hard to find Thai ingredients and with that it's taken the city's Thai food scene up a notch into the echelon of the likes of LA and Las Vegas. 

Khanom Tokyo at Talard Thai Market 

Talard Thai Market

5353 N Broadway
Chicago, IL 60640
(773) 942-6566
Website

2009's Christmas Day Dinner

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Happy Holiday, Happy Holiday! May the calendar keep bringing happy holiday to you! We are inching closer and closer to Christmas day which for me, is always one of the best eating days of the soon to be over year, and as you can see from here on da site, I eat well. Since my youth the schedule for December 25th has always been pretty much the same. We spend the late morning and afternoon on the southside with my moms fam and then head back north over to my aunt and uncles place for dinner with my dad's side of the family. My uncle never holds back when it comes to spectacular dinners. A former culinary grad who still loves cooking but never wanted the life of a chef so when he does something up, it's always world class. This is a look back at what was a sensational 2009 xmas day dinner. As has always been the case over at my aunt and unc's place, the party both starts and ends with champagne.

2009 Christmas Day Dinner


While the merry drinks keep flowing...

The Menu


Looking good huh? (click pic to enhance)

Veal/Pork Pâté

There are a few things that have been on the menu most every year including the champagne. Right around 4p or 5p the platter of homemade veal and pork pate is served with drinks like champagne and martinis. The platter includes toasted bread, mustard and pickles to make little sandwiches out of. I've been enjoying this since I was in grade school and I look forward to it with much joy. This is always one of the best presents I get every year. Santa Claus doesn't have anything like this.


Veal/Pork Pate Platter


a Pate sandwich for an appetizer

Shrimp and Lobster Bisque

Another one of the staples served is a shrimp and lobster bisque. The reason your not seeing any recipes is because all these dishes served are pretty standard offerings done lots of love and skill with fresh quality ingredients. This soup is one of my favorite anywhere with a rich creamy broth made from the shrimp and lobster shells with both meats and some carrots added in.


Skill with the knife


shrimp and lobster meat gets added in last second


Shrimp and Lobster Bisque (serve with chopped cilantro on top)

Osso Bucco with Mashed, Sauteed Green Beans & Peppers

The main dish at this annual dinner does change but one that has been served more than most is Osso Bucco. I would consider this to be my favorite of all the great plates my uncle does up. It can just about take you to eternal happiness and beyond with each bite. When I want something five star and world class over the winter this is what comes mind. Veal shanks braised until tender and falling off the bone. He does his Osso Bucco in a more modern version way which does not include tomatoes. The shanks are braised in red wine and broth with veggies added in for flavor until ready. Can you believe there was a time when veal shanks were cheap? Those were the days huh? Well here is how the dinner time plates are prepared. My favorite part is obviously the marrow which I always suck out at the end.


Sauteed green beans and peppers


Osso Bucco out of the pot ready for serving


Mashed potatoes with a Port veal reduction for gravy

2009 Christmas Day Dinner Plate


Osso Bucco with mashed potatoes/gravy, sauteed peppers and green beans


It gets no better than this


Bone marrow, simply delicious

Creme Caramel

My aunt is always doing up a spectacular desert and last year it was a creme caramel. Also known as flan this was as good of one as your going to have. Food historian Allan Davidson wrote "In the later part of the 20th century crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs, of being able to prepare a lot in advance and keep them until needed" Once again proving my aunt and uncle are pro's at this and always ready to serve 20+ people without a blip on the radar. It's also always a blast lighting the cake on fire. It doesn't end with the cake though as there are more desserts which are brought from other family members, all of which are seen on the menu up above. Everyone of them is a pro at what they make.


My aunts creme caramel


I love my everything caramel...


For the kids amusement...the kids!


...may your every wish come true, Happy Holiday to you!
________________________________________

See ya next time on S'C'&C and check out 2008's Christmas day dinner HERE.

PelMeni

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

This next topic is going to be a painful one to some and an enlightenment to others. Anybody that has ever spent time in Madison, WI should have an idea of what PelMeni is (click link for info). There are mentions throughout the 'net about an old dumpling shack located on State St. in Madison, Wisconsin that goes/went by the name Pelmeni. Its a shame because my buddy who owned half was forced out and they were bought out and switched to pre-made dumplings and eventually from what I hear it is now closed due to its fall in quality.

Thats right, Pelmeni-Madison is closed. Gone is the small storefront where they offered pelmeni in two ways, meat and potato, done two ways, traditional (lots of butter and sour cream) and their version which is vinegar, curry powder, hot sauce and cilantro. I always ordered a large($7) half and half done their way. Pelmeni was one of Madison's gem's, one of those places that you just couldn't find anywhere else. It was perfect for the frigid winter months. Pelmeni is a Siberian winter time snack, perfect in the fall and winter. It is a great late night eat to soak up all that booze which is why the marriage between it and Madison seemed so special.

Well its pretty often that I have fiendish cravings for Pel-Meni's original Pel-Meni and when I get around to finding frozen beef pel-meni, I usually buy some, but I rarely see it outside the Eastern European markets in Skokie, IL. I recently found some at the Treasure Island in Lincoln Park. It was a familiar brand called "Smilgas" European dumpling's. So I picked up a package of the beef and got to work on this oh so easy exotic tasting creation. In honor of Halloween this past weekend and the best place to celebrate it...Madison, WI.

Paul from Madison via Anchorage's Russian Dumpling's: Pelmeni
(serve's 2)

1-16 oz. package of frozen beef filled Russian Dumplings (you could also use potato, great for Vegans or or use a combo of both)
1-2 TBLS of Vinegar
Hot sauce such as Smokin' Joe's or any Louisiana brand (add as much as you want)
1-3 TSP of curry powder
Chunk of cilantro chopped down finely
big scoop of sour cream and some butter

Note: the spice/cilantro and vinegar is the amount for each bowl. A 16 0z single package will serve two, so add the amount above to each individual serving in the bowl when making them.

The only thing I do different than Pel Meni did was I fry them in butter after boiling them. Take a non stick pan and melt some butter on low heat when dumplings are almost done boiling.

Just follow the packages cooking instructions and when they are cooked thru take them out with a pasta strainer and throw a slice of butter on them. Throw the dumplings in the frying pan and cook until blistered, making sure they dont stick by moving them around often.

Note: I like to boil them even a little longer than they suggest so they are really hot when they come out of the water and go into the pan.


take out after about 20 minutes when they have risen to the top


getting crispy in the butter

When done place them in a bowl and pour the vinegar over them and toss it so they get coated. Sprinkle the top with the curry powder then pour hot sauce all over the top and side and sprinkle with cilantro. Use sour cream to dip them in. One of my favorite recipes, when you want these you just have to have them. If you've been to PelMeni in Madison, tell me these aren't as good or better, they are fried in butter! Thanks Paul. To all my peops from Madison living out east, you should be able to find frozen pelmeni in NYC and other heavily populated eastern Euro areas.


Indulge

I think that the Alaskan location is still open in Alaska. No website but I was told "The Juneau Pelmeni shop is the original. They have two others, one in Madison, WI and one in Bellingham, WA." So there you go. Madison location is closed. But now you can have them everywhere. I hope that Paul and his buddies can get back on their feet and if by any miracle they come across this...Lets chat.

Treasure Island
2121 N Clybourn Ave
(between Lakewood Ave & Wayne Ave)
Chicago, IL 60614
(773) 880-8880
http://smilgadumplings.com/

What sucks worse...Jewel or Dominicks?

Got ya! trick question, they both SUCK.

I stopped shopping at both these places a long time ago. When I go in to their shit stores, I feel like their mocking me with their quality selection and prices. In fact I have my own vendetta against these behemoth wastes of space that its one of my goal's in life to push them out so they never return. Anybody that thinks these places are legitimate grocery stores has never been to a Woodman's or Wegman's. I expect to see supermarkets with the selection of jewel's in the middle of some small shit town in Indiana...not Chicago.

I had found Woodman's during my day's in Madison and after my first visit I knew exactly what a SUPER market should be like.

Now I know that in Chicago we are blessed with all of are locally owned different ethnic grocery spots but some days I just feel cursed that we also have Dominick's and da jewel's as our main suppliers. Why do they think I should believe there is only one brand product of every item and the price is a "savings"...its not a savings even with the preferred card. All I will say about the meat is that its overpriced and belongs in a school cafeteria.

Rant coming...Im at Woodman's and I get 4 lb's of fresh made Usinger's brats for $6.99. At jewels they have inferior product for double that.

I get the same Vienna sports peppers I get at the Vienna outlet but they are $2.29 at Woodman's and $3.99 at the outlet and $4.49 at Jewel.

Jewel has a small case of bad cheese selection, Woodman's has its own aisle for cheese spreads!

Jewel has French's and maybe one other selection of mustard, Woodman's has more selection of mustard than you thought existed. Same for pizza...ever seen the frozen pizza selection at Woodman's? With the never ending aisle and bright lights, for just s second there I thought I was Brian Stal and died and went to heaven.

Jewel has these self checkout machines that drive you crazy...Woodman's has charge free ATMs.

Jewel has all the "local" regional family owned brands like Uno's pizza and Vienna dog's (WOW!)...Woodman's has pasties from Stella's in the UP, Kringle's from all sorts of places in Racine.

Hey c'mon your being unfair, Dominick's has Tom-Tom tamale's BUT so does Woodman's. In fact Woodman's has a better giardinara selection than all the jewels and Dominick's outlets combined. Better prices too.

Jewel has coca-cola, pepsi, sprite, mountain dew, mostly all can's...Woodman's has all sorts of regional bottled pop including 4 packs of Sioux city root beer for $1.99.

Woodman's has green river...Dominick's and jewel dont even carry green river and its made in Chicago...Woodman's has great micro brews available at ridiculous prices...Jewel has 312 and Old Style.

To be continued...as long as Jewels and Dominick's dominate the area.



Woodman's
7145 120th Ave
Kenosha, WI 53142 (locations thru-out WI and IL)
(262) 857-3801
http://www.woodmans-food.com