Big Ole' Bowl O' Red
Recipe for T's Tex-Mex chili coming soon!!!!!!
Monday, September 8, 2008
Prelude to a chili champ
I just wanted to let all of you chili-head's know to keep an eye on my site for the premier of my new kicked up chili recipe, V4.0. With football season here, chili season isnt far behind. Stay tuned for the award winning recipe and a picture by picture guide on how to get it done and become the star of the show on Sunday's. As T.O would tell you "Get your oyster crackers ready".
Big Ole' Bowl O' Red
Recipe for T's Tex-Mex chili coming soon!!!!!!
Big Ole' Bowl O' Red
Recipe for T's Tex-Mex chili coming soon!!!!!!
Saturday, September 6, 2008
The feast of a King
--Tailgatin' and how to make mofos start playa hatin' (Recipes)
What do King's eat for dinner you ask? prime rib. The King of any lion pride always gets the first pick of meat and he always pick's the prime rib. Its the ultimate meal served on special occasions and holiday's. Its also no coincidence that prime rib is always the Sunday special at any respectable steak house. I remember the good ole' days of going to a dinner club in Wisconsin on Sundays called Fitzgerald's where you could get a prime rib dinner for $11.95 and they had a drive-thru! I always wondered why this is, why only on Sundays? could it be because NFL players want a big ole hunk of meat after a game on Sunday's? thats my belief and according to William refrigerator Perry, im right. Prime rib and Sunday's are a match made in heaven. Screw church and prayer ill take you to heaven with this here. Perfect for a Sunday night football dinner for you and some friend's.
damn that cat T knows how to cook it rare and juicy
The biggest key in making a perfect prime rib is to make sure you got the right supplier. Guess what? I got the hook-up, holla if you hear me! I use a small family run butcher here in Chicago. At "Joseph's finest meat's" you will be served with real dry aged beef, aged in house and cut to order to specific request. Joseph's is one of those little neighborhood butchers that has withstood time and continues supplying the residents of the neighborhood with fresh meats of all variety's. They make their own sausage on site including hot/mild Italian, veal, breakfast, green pepper, Polish, wieners, garlic and a few im probably forgetting. The real star of the show though is the in house dry aged beef. So if you want the best you need to go here and buy a full bone-in prime rib and they will trim and handle everything needed so that your beef is ready to be cooked when purchased. The beef at Joseph's comes from the same supplier that alot of steak houses around town use. Joe goes the extra step by dry aging them in a room on site at his place.
Prime Rib
1 prime rib of beef roast, 7-bone size
3 tablespoons fresh ground black pepper
2 tablespoon kosher salt
4 tablespoons fresh minced garlic
1 teaspoon dried rosemary
1 teaspoon dried basil
Preparation: Have the butcher remove the chine bone, separate the meat from the ribs and tie back together with string. Known as Frenching it. Joesph's does this for you.
Pre-heat oven to 450 degrees.
In mortar with pestle, crush peppercorn, garlic, salt and herbs.
Let roast sit at room temperature at least 45 minutes before cooking
Rub with peppercorn mixture and cook 25 to 30 minutes to sear. Reduce heat to 325 degrees and continue cooking approximately 12 to 13 minutes per pound or until desired temperature is reached (less 5 degrees). When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving and to retain more juices.
The final temperature for rare will be 130, medium rare 135 and 140 for medium. Remember too make sure you put the thermometer into the deepest part of the roast. SAVE the meat drippings.
Bet you wish this was scratch and sniff
If your eating prime rib then you got to have a potato side. I like to make a twice baked potato casserole which is easy and also less time consuming than stuffing the potato. Look up any recipe on the internet and just create your own from that. To top off the dinner serve Yorkshire pudding and grilled asparagus or butter sauteed green beans.
Yorkshire Pudding
In medium bowl, beat eggs with wire whip or fork until foamy. Beat in milk and salt. Gradually beat in flour until smooth. Turn oven to 400 degrees. Spoon off 2 tbsp. clear hot beef dripping from roasting pan (Standing Rib Roast drippings) and divide into 12 - 3 inch muffin pan cups. Tip pans to coat cups evenly. (Use remaining drippings in pan to serve as jus.)
Heat muffin pan cups in oven 5 minutes until drippings are very hot. Remove pan from oven and quickly pour 2 1/2 tbsp. batter into each muffin pan cup. Bake 30 minutes or until golden. With narrow spatula, loosen edges of each pudding and transfer it to meat platter. Serve immediately alongside a piece of sliced meat covered in gravy and your sides. Voila!
eat like a king- Prime rib ala KingT
What do King's eat for dinner you ask? prime rib. The King of any lion pride always gets the first pick of meat and he always pick's the prime rib. Its the ultimate meal served on special occasions and holiday's. Its also no coincidence that prime rib is always the Sunday special at any respectable steak house. I remember the good ole' days of going to a dinner club in Wisconsin on Sundays called Fitzgerald's where you could get a prime rib dinner for $11.95 and they had a drive-thru! I always wondered why this is, why only on Sundays? could it be because NFL players want a big ole hunk of meat after a game on Sunday's? thats my belief and according to William refrigerator Perry, im right. Prime rib and Sunday's are a match made in heaven. Screw church and prayer ill take you to heaven with this here. Perfect for a Sunday night football dinner for you and some friend's.
damn that cat T knows how to cook it rare and juicy
The biggest key in making a perfect prime rib is to make sure you got the right supplier. Guess what? I got the hook-up, holla if you hear me! I use a small family run butcher here in Chicago. At "Joseph's finest meat's" you will be served with real dry aged beef, aged in house and cut to order to specific request. Joseph's is one of those little neighborhood butchers that has withstood time and continues supplying the residents of the neighborhood with fresh meats of all variety's. They make their own sausage on site including hot/mild Italian, veal, breakfast, green pepper, Polish, wieners, garlic and a few im probably forgetting. The real star of the show though is the in house dry aged beef. So if you want the best you need to go here and buy a full bone-in prime rib and they will trim and handle everything needed so that your beef is ready to be cooked when purchased. The beef at Joseph's comes from the same supplier that alot of steak houses around town use. Joe goes the extra step by dry aging them in a room on site at his place.
Prime Rib
1 prime rib of beef roast, 7-bone size
3 tablespoons fresh ground black pepper
2 tablespoon kosher salt
4 tablespoons fresh minced garlic
1 teaspoon dried rosemary
1 teaspoon dried basil
Preparation: Have the butcher remove the chine bone, separate the meat from the ribs and tie back together with string. Known as Frenching it. Joesph's does this for you.
Pre-heat oven to 450 degrees.
In mortar with pestle, crush peppercorn, garlic, salt and herbs.
Let roast sit at room temperature at least 45 minutes before cooking
Rub with peppercorn mixture and cook 25 to 30 minutes to sear. Reduce heat to 325 degrees and continue cooking approximately 12 to 13 minutes per pound or until desired temperature is reached (less 5 degrees). When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving and to retain more juices.
The final temperature for rare will be 130, medium rare 135 and 140 for medium. Remember too make sure you put the thermometer into the deepest part of the roast. SAVE the meat drippings.
Bet you wish this was scratch and sniff
If your eating prime rib then you got to have a potato side. I like to make a twice baked potato casserole which is easy and also less time consuming than stuffing the potato. Look up any recipe on the internet and just create your own from that. To top off the dinner serve Yorkshire pudding and grilled asparagus or butter sauteed green beans.
Yorkshire Pudding
In medium bowl, beat eggs with wire whip or fork until foamy. Beat in milk and salt. Gradually beat in flour until smooth. Turn oven to 400 degrees. Spoon off 2 tbsp. clear hot beef dripping from roasting pan (Standing Rib Roast drippings) and divide into 12 - 3 inch muffin pan cups. Tip pans to coat cups evenly. (Use remaining drippings in pan to serve as jus.)
Heat muffin pan cups in oven 5 minutes until drippings are very hot. Remove pan from oven and quickly pour 2 1/2 tbsp. batter into each muffin pan cup. Bake 30 minutes or until golden. With narrow spatula, loosen edges of each pudding and transfer it to meat platter. Serve immediately alongside a piece of sliced meat covered in gravy and your sides. Voila!
eat like a king- Prime rib ala KingT
Joseph's Finest Meats
7101 W Addison St
Chicago, IL 60634
(773) 736-3766
Zaffiro's Pizza
-The other Chicago-style pizza: Tavern Style
Attention to all! While deep dish may be more well known as "Chicago Style" pizza, it isn't our only style. Also included in the category of Chicago style pizza is the tavern style. It can be described as super thin with cracker crisp crust and cut in squares, usually served with good crispy Italian sausage with load's of fennel flavor. This is the way I like it, Im not a big fan of deep dish pizza, too much damn cheese. But oh when its comes to Chicago style pizza done tavern style, Ill do anything to eat it...like drive to Milwaukee with Stan for the hell of it.
When it comes to sports, those sconnie's and us Chicagoans dont get along very well. Between the fudge packers stuffing their faces with butter burgers and our constant take over of Wrigley field north, we don't see eye to eye. That's ok though b/c we do see eye to eye when it comes to food and beer and the love for all things encased and a shared lust for big old charred cheddar burgers and great pizza. We share a passion. Chicago and Milwaukee are both destination eating at its finest. But what your about to hear come out of my mouth is going to drop your jaw. Ok, ready? the best pizza in the world can be found in Milwaukee, WI at a real old school joint called Zaffiro's.
Since 1954 for a reason
The place is a classic, serving some of the best thin crust pizza you will ever consume. If you like your pizza similar to Pat's pizza, Vito & Nick's and Marie's pizza in Chicago then there is no doubt in my mind that you will LOVE this place. Zaffiro's has that super thin cracker-like crust that is crispy throughout, including center slices in the square cut pie. Next time your up in Milwaukee, try this place out and thank me later. I will be using my site to post reviews and info of my favorite places in Chicagoland to eat tavern style pizza but do be aware, I use Zaffiro's as my standard to judge the rest.
Zaffiro's is pizza heaven. Well worth the drive to Milwaukee.
Rating Scale 5/5
crust: 5
sauce: 4
toppings: 4
Crispness: 5
Score: 18/20
Zaffiro's Pizza
1724 N Farwell Ave
Milwaukee, WI 53202
(414) 289-8776
www.zaffirospizza.com
Attention to all! While deep dish may be more well known as "Chicago Style" pizza, it isn't our only style. Also included in the category of Chicago style pizza is the tavern style. It can be described as super thin with cracker crisp crust and cut in squares, usually served with good crispy Italian sausage with load's of fennel flavor. This is the way I like it, Im not a big fan of deep dish pizza, too much damn cheese. But oh when its comes to Chicago style pizza done tavern style, Ill do anything to eat it...like drive to Milwaukee with Stan for the hell of it.
When it comes to sports, those sconnie's and us Chicagoans dont get along very well. Between the fudge packers stuffing their faces with butter burgers and our constant take over of Wrigley field north, we don't see eye to eye. That's ok though b/c we do see eye to eye when it comes to food and beer and the love for all things encased and a shared lust for big old charred cheddar burgers and great pizza. We share a passion. Chicago and Milwaukee are both destination eating at its finest. But what your about to hear come out of my mouth is going to drop your jaw. Ok, ready? the best pizza in the world can be found in Milwaukee, WI at a real old school joint called Zaffiro's.
Since 1954 for a reason
The place is a classic, serving some of the best thin crust pizza you will ever consume. If you like your pizza similar to Pat's pizza, Vito & Nick's and Marie's pizza in Chicago then there is no doubt in my mind that you will LOVE this place. Zaffiro's has that super thin cracker-like crust that is crispy throughout, including center slices in the square cut pie. Next time your up in Milwaukee, try this place out and thank me later. I will be using my site to post reviews and info of my favorite places in Chicagoland to eat tavern style pizza but do be aware, I use Zaffiro's as my standard to judge the rest.
Zaffiro's is pizza heaven. Well worth the drive to Milwaukee.
Rating Scale 5/5
crust: 5
sauce: 4
toppings: 4
Crispness: 5
Score: 18/20
Zaffiro's Pizza
1724 N Farwell Ave
Milwaukee, WI 53202
(414) 289-8776
www.zaffirospizza.com
Quesadilla's de tito
--Tailgatin' and how to make mofos start playa hatin' (Recipes)
One of the first thing's I ever made in the kitchen was probably quesadillas, they were one of my favorite foods as a youth and I still love them today. The quesadilla is another one of those foods that is so easy to make that it amazes me how many places put out just ok 'dilla's. I mean how the hell do you fuck up cheese and other fun fillings placed in a tortilla and fried? These will be the first to go at any football/tailgate party you decide to make them for. Just be ready for people to start bothering you to make them again. It would be nice if Emeril ate 1,000 of these and his heart just stopped...BAM! another notch. I keed I keed.
quesadilla's de tito
-2 Package's of chorizo beef/pork cooked down with peppers/onions for about 20 minutes (4 tubes total)
-homemade refried beans (smashed pinto beans with an assortment of peppers, onions, bacon, tex-mex powder) a can from the grocery store will also do.
- a few packages of corn tortilla's
-combo of shredded chihuahua and muenster cheese
-corn/vegtable oil
-Mexican crema
quesadilla's de tito
Take the corn tortillas and make sure they are warm and easily foldable, if not place them in the micro for 30-40 seconds. When tortillas are soft spread a layer of the beans on one and cover with two spoonful's of chorizo mix and a handful of cheese. Top with another tortilla and cook evenly on both sides on a flattop/griddle or in a shallow pan with a little oil until crispy and then cut in four's and serve with Mexican Crema.
One of the first thing's I ever made in the kitchen was probably quesadillas, they were one of my favorite foods as a youth and I still love them today. The quesadilla is another one of those foods that is so easy to make that it amazes me how many places put out just ok 'dilla's. I mean how the hell do you fuck up cheese and other fun fillings placed in a tortilla and fried? These will be the first to go at any football/tailgate party you decide to make them for. Just be ready for people to start bothering you to make them again. It would be nice if Emeril ate 1,000 of these and his heart just stopped...BAM! another notch. I keed I keed.
quesadilla's de tito
-2 Package's of chorizo beef/pork cooked down with peppers/onions for about 20 minutes (4 tubes total)
-homemade refried beans (smashed pinto beans with an assortment of peppers, onions, bacon, tex-mex powder) a can from the grocery store will also do.
- a few packages of corn tortilla's
-combo of shredded chihuahua and muenster cheese
-corn/vegtable oil
-Mexican crema
quesadilla's de tito
Take the corn tortillas and make sure they are warm and easily foldable, if not place them in the micro for 30-40 seconds. When tortillas are soft spread a layer of the beans on one and cover with two spoonful's of chorizo mix and a handful of cheese. Top with another tortilla and cook evenly on both sides on a flattop/griddle or in a shallow pan with a little oil until crispy and then cut in four's and serve with Mexican Crema.
Little Joe's Homemade Beef and Sausage (Countryside, IL)
--Got Beef? Italian Beef
Lil' Joe's (Countryside, IL)
Its not often that I find a beef spot that I previously had no knowledge of but it happened this past year in Countryside, IL.
I found Lil' Joe's tucked into a strip of other business's hidden behind...you guessed it, one of those Al's beef/Nancy's pizza franchise's. The sign said "homemade beef since 1969" and the place looked like it hadnt changed much inside and that was all I needed to give it a try, that and the fact there were about 10 people eating in and taking out of Joe's while there was one person in the drive thru at Al's and no one inside. When I got a 2nd chance to go back to Joe's I was glad to taste it was no fluke. The first thing I thought when enjoying a Joe's IB was "this is what the beef's at Mr. Beef used to taste like". Its really a melt in your mouth type beef, very thin and very tender. The giardinara is not hot at all, so thats a small minus but it is loaded with celery, a small plus.
The meatball sandwich was also above average and worth getting again even though there were just two meatballs they were large. If LJ's was a little closer to me, they would see me in there often. Another big plus is this has to be the best place to get a beef and a beer, which they have on tap.
Beef with hot
Rating Scale 5/5
beef: 5
bread: 4
gravy: 5
hot peppers: 3
Score: 17/20
Little Joe's
20 E. Plainfield Road
Countryside, IL 60525
(708) 352-9696
Lil' Joe's (Countryside, IL)
Its not often that I find a beef spot that I previously had no knowledge of but it happened this past year in Countryside, IL.
I found Lil' Joe's tucked into a strip of other business's hidden behind...you guessed it, one of those Al's beef/Nancy's pizza franchise's. The sign said "homemade beef since 1969" and the place looked like it hadnt changed much inside and that was all I needed to give it a try, that and the fact there were about 10 people eating in and taking out of Joe's while there was one person in the drive thru at Al's and no one inside. When I got a 2nd chance to go back to Joe's I was glad to taste it was no fluke. The first thing I thought when enjoying a Joe's IB was "this is what the beef's at Mr. Beef used to taste like". Its really a melt in your mouth type beef, very thin and very tender. The giardinara is not hot at all, so thats a small minus but it is loaded with celery, a small plus.
The meatball sandwich was also above average and worth getting again even though there were just two meatballs they were large. If LJ's was a little closer to me, they would see me in there often. Another big plus is this has to be the best place to get a beef and a beer, which they have on tap.
Beef with hot
Rating Scale 5/5
beef: 5
bread: 4
gravy: 5
hot peppers: 3
Score: 17/20
Little Joe's
20 E. Plainfield Road
Countryside, IL 60525
(708) 352-9696
Novi's Beef
--Got Beef? Italian Beef
Novi's Beef (Berwyn, IL)
There are a few scattered mentions of Novi's beef throughout the 'net but nothing specifically about it so im going to document it here on the "official Italian beef board of Chicago" for those curious.
Novi's has been at their location in Berwyn since the 1960's and is a favorite stop for many eaters in the area. I first tried Novi's when I randomly spotted it taking the old route 66 route down Ogden and immediately gave it a try since I had not heard of it which is rare for me.
Nov's does a decent homemade beef, not bad, just not special. In my opinion it's similar to the beef served at Tore's but still not better. The gravy has a nice little spice kick to it. The problem I had with Novi's was their homemade hot peppers, which are bad, sorry but they are. You only get a little tiny cup (which they charge for) when you order a beef with hot. Why cant they just put the peppers on the beef like everyone else? but the fries are some of the best I have tasted and by the looks of the burgers and dog's of others, they may be the way to go here. Novi's also seems to do a popular catering business and they did have some nice deals on catered buckets of beef with bread and everything else you need.
Novi's beef has some of the best fries in Chicagoland
Rating Scale 5/5
beef: 3
bread: 4
gravy: 4
hot peppers: 1
Score: 12/20
Novi's Beef
6746 Ogden Ave.
Berwyn, IL 60402
708-749-0895
http://www.novis-catering.com/
Novi's Beef (Berwyn, IL)
There are a few scattered mentions of Novi's beef throughout the 'net but nothing specifically about it so im going to document it here on the "official Italian beef board of Chicago" for those curious.
Novi's has been at their location in Berwyn since the 1960's and is a favorite stop for many eaters in the area. I first tried Novi's when I randomly spotted it taking the old route 66 route down Ogden and immediately gave it a try since I had not heard of it which is rare for me.
Nov's does a decent homemade beef, not bad, just not special. In my opinion it's similar to the beef served at Tore's but still not better. The gravy has a nice little spice kick to it. The problem I had with Novi's was their homemade hot peppers, which are bad, sorry but they are. You only get a little tiny cup (which they charge for) when you order a beef with hot. Why cant they just put the peppers on the beef like everyone else? but the fries are some of the best I have tasted and by the looks of the burgers and dog's of others, they may be the way to go here. Novi's also seems to do a popular catering business and they did have some nice deals on catered buckets of beef with bread and everything else you need.
Novi's beef has some of the best fries in Chicagoland
Rating Scale 5/5
beef: 3
bread: 4
gravy: 4
hot peppers: 1
Score: 12/20
Novi's Beef
6746 Ogden Ave.
Berwyn, IL 60402
708-749-0895
http://www.novis-catering.com/
2008 Bears Preview
...but we got that great defense.
Yes we do have a good defense but we also have that offense. Like all the experts say and the coaching staff tells us the bears are goin "to stick with their tough running style" and grind it out and not give up turnovers on offense. First of all it really pisses me off when they talk about Chicago Bear style of football, give me a break, Bear style football is the way its been because we have never had a stud QB or freak athlete at wideout and since all of our legends are RB's and defensive players, it is thought that style of grind it out tough nose football is our style.
Folk's if the Bear's had a player at QB with skills like Carson Palmer or athletes at WR like Reggie Wayne or Lee Evan's or any of the numerous jaw dropping players around the NFL then we wouldnt be running that style? get it? our style is the way it is due to the teams lack of being able to draft on offense. So we suck at drafting and scouting them and we dont want to trade for them. Anquan Boldin wants out of Arizona and I couldnt think of a WR that could help Jack and Coke grow at QB more than him. Boldin is an athlete who thrives out of the slot and catches whats thrown at him and has a great YaC. Devin Hester has great downfield speed that would open up the middle for Boldin so he can get open for Orton, who cant throw a great long ball to Hester anyway. Makes sense to me. It makes so much sense that if they brought Boldin in he would probably be our #2 QB on the depth chart. He played QB at Florida St. for a while and I cant imagine he's worse than my boy Rex.
Bears QB Kyle Orton aka "Jack and coke"
So as long as we have a horrid offense who's best weapon is a player who doesn't know left from right its going to be a long year. Sure I love Devin Hester and he is already the best return man ever and word on the block is that Joseph Forte is the real deal (exact opposite of Cedric Benson) but the only thing I know for sure is that in a division that features studs of now and the future like Devin Hester, Adrian Peterson and Calvin Johnson twice a year...theres going to be some exciting plays. Too bad it'll be another year in which im left dreaming of what we could of been if we had the same stud athletes on offense that we have on defense.
Soldier Boy will provide the entertainment in '08
T's 2008 Bear's prediction: 7-9
2008-09 NFL REGULAR SEASON WIN TOTALS OVER/UNDER: 8
Source: vegasinsider.com
Yes we do have a good defense but we also have that offense. Like all the experts say and the coaching staff tells us the bears are goin "to stick with their tough running style" and grind it out and not give up turnovers on offense. First of all it really pisses me off when they talk about Chicago Bear style of football, give me a break, Bear style football is the way its been because we have never had a stud QB or freak athlete at wideout and since all of our legends are RB's and defensive players, it is thought that style of grind it out tough nose football is our style.
Folk's if the Bear's had a player at QB with skills like Carson Palmer or athletes at WR like Reggie Wayne or Lee Evan's or any of the numerous jaw dropping players around the NFL then we wouldnt be running that style? get it? our style is the way it is due to the teams lack of being able to draft on offense. So we suck at drafting and scouting them and we dont want to trade for them. Anquan Boldin wants out of Arizona and I couldnt think of a WR that could help Jack and Coke grow at QB more than him. Boldin is an athlete who thrives out of the slot and catches whats thrown at him and has a great YaC. Devin Hester has great downfield speed that would open up the middle for Boldin so he can get open for Orton, who cant throw a great long ball to Hester anyway. Makes sense to me. It makes so much sense that if they brought Boldin in he would probably be our #2 QB on the depth chart. He played QB at Florida St. for a while and I cant imagine he's worse than my boy Rex.
Bears QB Kyle Orton aka "Jack and coke"
So as long as we have a horrid offense who's best weapon is a player who doesn't know left from right its going to be a long year. Sure I love Devin Hester and he is already the best return man ever and word on the block is that Joseph Forte is the real deal (exact opposite of Cedric Benson) but the only thing I know for sure is that in a division that features studs of now and the future like Devin Hester, Adrian Peterson and Calvin Johnson twice a year...theres going to be some exciting plays. Too bad it'll be another year in which im left dreaming of what we could of been if we had the same stud athletes on offense that we have on defense.
Soldier Boy will provide the entertainment in '08
T's 2008 Bear's prediction: 7-9
2008-09 NFL REGULAR SEASON WIN TOTALS OVER/UNDER: 8
Source: vegasinsider.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
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
Johnnie's Beef
Got Beef? Italian Beef
Johnnies beef in Elmwood Park
Ask 100 Chicagoans what there favorite place for a beef is and more than half will say Johnnie's. Located in Elmwood Park its a straight shot down North ave where it sits at 7500 w. North ave. Rain, snow, sleet or shine, there's always a line of people at Johnnies for a beef. Johnnies is the most consistent of all beef slangers and so it is probably #1 on my list for that reason. When it comes to regional sandwiches, the IB is King, it Bruce lee's the competition. Johnnies is the holy grail. Sure there are bigger IB sandwiches out there but they dont melt on your tongue like these do.
I dont care if Jay Leno loves Mr. Beef, he lives in NY, he knows as much about a good beef as I know where to get one of those dirty hot dogs from the carts in NYC, but thats for another day. Yo Jay! next time your in town go here and thank me later, if the only burger I ever ate was a double cheese from McDonald's than I would think those are good too. Get it? good.
Rating Scale 5/5
beef: 5
bread: 5
gravy: 5
hot peppers: 4
Score: 19/20
Johnnie's Beef
7500 W North Ave
Elmwood Park, IL 60707
(708) 452-6000
Johnnies beef in Elmwood Park
Ask 100 Chicagoans what there favorite place for a beef is and more than half will say Johnnie's. Located in Elmwood Park its a straight shot down North ave where it sits at 7500 w. North ave. Rain, snow, sleet or shine, there's always a line of people at Johnnies for a beef. Johnnies is the most consistent of all beef slangers and so it is probably #1 on my list for that reason. When it comes to regional sandwiches, the IB is King, it Bruce lee's the competition. Johnnies is the holy grail. Sure there are bigger IB sandwiches out there but they dont melt on your tongue like these do.
I dont care if Jay Leno loves Mr. Beef, he lives in NY, he knows as much about a good beef as I know where to get one of those dirty hot dogs from the carts in NYC, but thats for another day. Yo Jay! next time your in town go here and thank me later, if the only burger I ever ate was a double cheese from McDonald's than I would think those are good too. Get it? good.
Rating Scale 5/5
beef: 5
bread: 5
gravy: 5
hot peppers: 4
Score: 19/20
Johnnie's Beef
7500 W North Ave
Elmwood Park, IL 60707
(708) 452-6000
La Pasadita
-Got Beef? taco's de carne asada
When I first ate at la pasadita years ago it was a revelation. This is what steak tacos need to be, clean tasting char grilled skirt steak, chopped on site topped with fresh cilantro and onions and homemade salsa that packs some heat on a warm corn tortilla. Screw that gristly griddle fried steak so many other places use. It doesnt get much easier to do this but just like hot dog's, a million spots find a way to mess it up. Not at pasadita, when this place is on they are on and the price cant be beat, even if they are goin up to $1.75 each. Im not sure there's a better flavor bang for buck in town.
Look I'm not Alton Brown, I never was a science geek, but when you take skirt steak and place it on an extra hot grill, it creates wonderful pieces of meat, crispy on the outside and juicy in the middle. So simple and so good even a caveman did it.
steak taco from la pasadita
Rating Scale 5/5
steak: 4
cilantro/onions: 4
tortilla: 4
salsa: 5
Score 17/20
La Pasadita
1141 N. Ashland
Chicago, IL
Tel: (773) 278-0384
When I first ate at la pasadita years ago it was a revelation. This is what steak tacos need to be, clean tasting char grilled skirt steak, chopped on site topped with fresh cilantro and onions and homemade salsa that packs some heat on a warm corn tortilla. Screw that gristly griddle fried steak so many other places use. It doesnt get much easier to do this but just like hot dog's, a million spots find a way to mess it up. Not at pasadita, when this place is on they are on and the price cant be beat, even if they are goin up to $1.75 each. Im not sure there's a better flavor bang for buck in town.
Look I'm not Alton Brown, I never was a science geek, but when you take skirt steak and place it on an extra hot grill, it creates wonderful pieces of meat, crispy on the outside and juicy in the middle. So simple and so good even a caveman did it.
steak taco from la pasadita
Rating Scale 5/5
steak: 4
cilantro/onions: 4
tortilla: 4
salsa: 5
Score 17/20
La Pasadita
1141 N. Ashland
Chicago, IL
Tel: (773) 278-0384
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