Gary,

While they were 'made in house,' from the tortilla press they were not *hand made.*

In 1979, I visited my Grandfather in Cape Town, South AFrica. His 3rd wife was a Mexican who made her tortillas by hand. It was the first time I had seen this done by hand and my very first fresh tortilla. While I am sure there was no place to buy tortillas in Cape Town. I do wonder if she regularly hand made tortillas when back in Mexico ... I'll have to ask my Aunts.

In any case, freshly made tortillas are a treat regardless of their handling.

Regards,

It seems to me that "hand made" tortillas would cause one's hands to get burned.

YourPalWill wrote:It seems to me that "hand made" tortillas would cause one's hands to get burned.

Will, I've seen the Masa Maidens of Maxell lift steaming tortillas from the comal, barehanded, without breaking a sweat, turn them, touch them to check the temperature, and move on to the next.

Hammond

HI,

In my case, I was referring to how the tortillas were formed by hand rather than a ball tossed into a tortilla press. Forming them by hand takes some practice.

How they are handled on the griddle is a completely different story. Though I have seen the Maxwell Street ladies do the griddle by hand. Asbestos fingers! Ouch!

Regards,

Cathy2 wrote:In my case, I was referring to how the tortillas were formed by hand rather than a ball tossed into a tortilla press. Forming them by hand takes some practice.

I was using "handmade" and "homemade/housemade" synonomously, but you're right to make the distinction. Overall, I'm fine with tortillas that are put, by hand (!), into a metal press -- I may even prefer them to ones thrown hand to hand (which tend to be thicker and doughier, I think, and given surfaces inconsistences, seem more likely to have dry burned spots). Still, whether made by hand or hand/machine, I like a fresh tortilla.

Hammond

David Hammond wrote:

Cathy2 wrote:In my case, I was referring to how the tortillas were formed by hand rather than a ball tossed into a tortilla press. Forming them by hand takes some practice.

I was using "handmade" and "homemade/housemade" synonomously, but you're right to make the distinction. Overall, I'm fine with tortillas that are put, by hand (!), into a metal press -- I may even prefer them to ones thrown hand to hand (which tend to be thicker and doughier, I think, and given surfaces inconsistences, seem more likely to have dry burned spots). Still, whether made by hand or hand/machine, I like a fresh tortilla.

Hammond

I remember a long ago post by the Brilliant One on Chowhound on the difference between handmade and machine pressed (or whatever), but as far as I know, I have never seen anyone make tortillas in Chicago purely by hand. All the great tortillas I know, Quebrada, Rubi/Manolo's, are made with the use of a press. Does anyone know a place that makes it otherwise--and I'm not talking sopes, gorditas, etc. which are often not made with a press.

Need to change the subject a bit, and go on to the consumer of "crab" or homemade/handmade.

There is a small place in Mount Prospect, Michaels. If you just want to fill your tummy and not care too much about the food, a great place, with very reasonable prices. But they have an app, "crab cakes" at $2.95.

I was there recently, and at a table next to our, a customer, who ordered the crab cakes, call the wait back, and said that there was no real crab in the crab cakes. Is the dinning public that dumb? Did they expect real crab meat, at $2.95. For that price, I would be suprised to find fake crab in the cakes.

I think we have a responsibility to look thru the advertisement, and make decisions based on the real world.

sabersix wrote:I think we have a responsibility to look thru the advertisement, and make decisions based on the real world.

Caveat emptor. A good rule. Agreed...but that does not mean that a restaurant that offers "crab" and sells you "krab" is not being intentionally deceptive.

Hammond

David Hammond wrote:Caveat emptor. A good rule. Agreed...but that does not mean that a restaurant that offers "crab" and sells you "krab" is not being intentionally deceptive.

As I understand it, "krab," aka crab-flavored surimi, does have a small amount of crab to give it taste. Enough that people with shellfish allergies shouldn't eat it. So it's not exactly a lie.

What about cuts of beef? "London Broil" used to refer to a specific cut of Flank Steak, which was to be broiled and served cut across the grain. These days "London Broil" can be anything - usually, it's round steak which is already cut across the grain, so the cooking method just toughens it, and you can't slice it across the grain to tenderize it.

Been Had... Again

So this morning, I'm on the phone buying Chicago Shakespeare tickets for next year -- and upon inquiry, it turns out the "season" now consists of TWO plays and an optional third. Doesn't that seem more than a little slim for a "season"? Two plays is just a touch more than an "event," to my way of thinking. Upshot: I been had. Again.

Incidentally, and on a food-related note, in a few weeks we're going to be attending a 4-hour-plus Henry IV, both parts, back-to-back, and need "good" eating options on the Pier during the break. We'll only have an hour, so it's got to be fast (which rules out Riza, which was ruled out anyway on the grounds of suckiness).

Hammond

Cathy2 wrote:How they are handled on the griddle is a completely different story. Though I have seen the Maxwell Street ladies do the griddle by hand. Asbestos fingers! Ouch!

I can't remember which Food Network show (Ham on the Street?) had someone teaching how to griddle tortillas, and the way it was shown, the tortillas should still be damp enough on the "top" side to stick to your hand when you tap it, so that you can flip it over. If it's dried enough that it won't stick, throw it away. So at that point, it should be below boiling point. How you get it off when the bottom is cooked is another story.

David Hammond wrote:Been Had... Again

(which rules out Riza, which was ruled out anyway on the grounds of suckiness).

Hammond

I was also amazed at the depth of suckiness there - we almost always eat at the Billy Goat because so many food places on the Pier suck. Maybe we should start a thread about sucky tourist food on the Pier?

PS. You know Court Theater (which I believe is near better restaurants) does a lot of Shakespeare - often with the same or better caliber actors. (Uberspouse used to be an actor - I know this isn't food related, but I think there's better Bard to be had out there in the streets.)

Mhays wrote:Maybe we should start a thread about sucky tourist food on the Pier?

It seems to me that starting a thread about which tourist trap joints have the worst food is akin to starting a thread about which restaurants in Chicago have the wettest water.

Best,
Michael

David Hammond wrote:Incidentally, and on a food-related note, in a few weeks we're going to be attending a 4-hour-plus Henry IV, both parts, back-to-back, and need "good" eating options on the Pier during the break. We'll only have an hour, so it's got to be fast (which rules out Riza, which was ruled out anyway on the grounds of suckiness).

David,

Sounds like a brown bagger. Maybe something that only gets better as it sits at room temperature for three hours, maybe a pan bagnat? (And make all your fellow theater-goers drool with jealousy). Or you could always stop by Fox and Obel on your way to the performance, and have them pack you a fancy boxed intermission meal.
Or, since we're right there, you can use PIGMON's (semi-reliable) all purpose delivery service (Rip Van Winkle's Sleepytime Couriers and More, Inc.), and he can drop off dinner for you.

trixie-pea

trixie-pea wrote:Or you could always stop by Fox and Obel on your way to the performance, and have them pack you a fancy boxed intermission meal. trixie-pea

F&O sounds like the right idea, and I think the play is on a Saturday afternoon, so that should work. I believe they still have free parking across the street...

David

David Hammond wrote:F&O sounds like the right idea, and I think the play is on a Saturday afternoon, so that should work. I believe they still have free parking across the street...

Actually, budget a little extra time, as that lot is becoming yet another Streeterville condo building. They do have free valet parking.

Unless your packed lunch is entirely nonsmelly and packaged so that it can be carried in surreptitiously, you will be unlikely to be allowed to carry it into the theater. A friend of mine had her dinner leftovers confiscated one evening when someone in the seat behind her complained. (This information is secondhand, but, I assure you, entirely reliable.)

So for those who are not privileged to use Pigmon's intermission delivery service....

The last time I did an extravaganza at Chicago Shakespeare ("Rose Rage"), they offered a box lunch option. I can't recall who catered it, but it was as good or better than anything else you can get in an hour on the Pier. (The fact that I was willing to eat it after all those abattoir scenes says a lot....) So you may want to see if they're offering that this time as well.

Otherwise, the best quick options on the Pier, in my opinion -- based on many years' experience although perhaps not in what Pigmon would consider the recent past -- are the Twisted Lizard in the food court (kind of a hike from the theater) or the Billy Goat. The Haagen Dazs place just by the theater elevators also does sandwiches, which are adequate -- just -- but handy.

If you have time to dine, Riva offers discounts to theater goers, which bring their food down out of the hideously overpriced range. It can be very pleasant to sit in their dining room overlooking the lake (and you'll do it awhile, because service is sl-o-w). Avoid anything complicated and stick to the simply prepared seafood options, like oysters or grilled fish, and the food can be quite good (based on my extensive, almost-recent experience and conversations with many theater-going friends and aquaintances).

Aaron Deacon wrote:

David Hammond wrote:F&O sounds like the right idea, and I think the play is on a Saturday afternoon, so that should work. I believe they still have free parking across the street...

Actually, budget a little extra time, as that lot is becoming yet another Streeterville condo building. They do have free valet parking.

You can also still park with your flashers on either side of the building--though on a Saturday afternoon it might be tough.

LAZ's point is well taken about the smelly food not being allowed in--but a well wrapped sandwich and some sides or a salad packed in plastic containers would probably be inconspicuous enough.

Thanks for the warning about nonsmelly options. We'll also be attending the performance and definitely will be brown-bagging it probably from F & O, altho Max & Benny's is also an option. (We had the box lunches at Rose Rage and were disappointed.) In either case, we'll avoid gorgonzola and schmalz and request tight packaging. My SO has a very large purse.

I think getting food from F&O is a good plan; food can be kept in the car (in a small cooler perhaps, or just in a bag, depending) perhaps even left at the coat check area.

During "Rose Rage," we skeedaddled to one of the bars, had a burger and a beer, not bad (unfortunately, while we were eating, The Wife used her cell phone and forgot to turn it off again -- after intermission, during the performance, she got a call and everyone in the theater was treated to a ring-tone version of Beethoven's Third Symphony, much to their understandable and overt irritation; as you recall, "Rose Rage" began with the ritual slaughter of a cellphone in the abattoir by bloodied kingsmen).

Hammond

Threadjack continues.

I too am attending this play (next Saturday) and have opted out of the boxed dinner option (made by Fox & Obel, according to the ticket package). I remember being distiinctly underwhelmed by the flavorless salmon brought out between the Rose Rage abominations - so much so that I knew I wanted something different this time.

It was only later I found out the meal had been "catered" by F&O.

We were planning to make and pack something in a cooler, leave it in the car, and eat outside on a bench enjoying the hopefully good weather and perambulating pier-goers.

If there is an LTH critical mass, perhaps we can picnic.

Beats the food court, IMO.

HI,

I like made on the premises corned beef hash. I don't like straight from the tin can corned beef hash.

Last week I went with a friend to a restaurant who consider breakfast amongst their strengths. While I was thinking steak and eggs. If the waitress could affirm their corned beef was made in-house, then I would order it instead. The waitress not only promised the corned beef was made in-house, she intimated it was a popular choice with many compliments from their customers. How could I go wrong?

While my mind's eye dreamed of made on the premises corned beef hash:



Instead I received corned beef hash, which could only be made on the premises if this were a Hormel factory store:



As I was leaving, I asked the hostess who was ringing up my bill if their corned beef hash was made on the premises. She paused, then snapped back, "Why ... yes ... of course."

Another fib was the menu stating two eggs with your corned beef hash. Instead there were four eggs with fairly small yolks. I would rather have two eggs with a tremendous yolk like I had here:



You know this restaurant would have been way ahead if they had been truthful. While many people like canned corned beef and even prefer it, then let the made-on-the-premises fans know it is not. Steer them to the apple walnut pancakes or the steak and eggs, but don't fib to get an order that is surely to disappoint.

Wow, Cathy - I've never had real Corned Beef Hash, and thus am not a fan - but that picture makes me want some. Where did it come from?

HI,

The made-on-the-premises corned beef was from Once Upon A Bagel. I once created my own disaster by asking for it extra crisp and it was terrible. Now I just take it as they make it and enjoy it thoroughly.

My Mom happens to like the canned corned beef. I took the whole wad, minus a sample, home to her. Remarkably, she didn't like it either!

Once Upon A Bagel
1888 First Street
Highland Park, IL
847/433-1411

Regards,

Along with "wild" and "homemade", how 'bout the term "fresh"? Not once, but TWICE in the last week, I've been snookered into ordering "fresh strawberries". Once, to go on top of French toast, and a second time inside a crepe.

What I got was a Red No. 5 sludge with macerated bits of what may very well have been strawberries at one time, but from ground to wholesale can, somehow got terribly lost in translation.

In retrospect, I should've known that neither of these restaurants would stock fresh fruit, but it's strawberry SEASON, fer chrissake, and both times the waitress extolled the virtues of adding FRESH STRAWBERRIES to the order (because "everybody seems to like it that way"). So I complied. When the French toast showed up, despite my saying 'no thanks' to the offer of "FRESH WHIPPED CREAM", it looked like a Dairy Queen breakfast special--swimming in red sundae goop and dotted with swervy Redi-Whip landmines.

Of course I could've sent it back. Of course I didn't. What kills me, along with the pain of paying for falsely advertised food, is the wasted gut space said food takes up. I ate a few bites, after using my knife to squeegee as much of the sludge off, and resented every bit of it, mostly because that little nook in my stomach could've been filled with something more delicious.

You know, though this is the food industry at large and not restaurants in general, this feeds in to my personal peeve about the use of the words "contains whole grains (or fill in the blank with healthy ingredient)" and "natural."

There should be some advertisement requirement that words like these actually mean something specific. I'm willing to give plenty of leeway on words that pertain to personal taste: "delicious," "hearty," "refreshing" but words that imply a certain ingredient or preparation need to mean something.

I mean, who thinks "fresh" means anything but uncooked, unfrozen and in its original condition, save a washing?

Call your congressman!

Mhays wrote:I mean, who thinks "fresh" means anything but uncooked, unfrozen and in its original condition, save a washing?

"Fresh" needn't mean uncooked. If I saw something promising "fresh green beans," I would assume they had started from a raw, unfrozen state, but would be cooked before serving. Sometimes "fresh" is just an antonym for "stale": "fresh" bread has certainly been cooked; "fresh" black pepper is still dried and ground.

Lies Randomly Encountered, #918,207,139

On Navy Pier, a sign above a small, sparkly clean hot dog stand with no obvious name: "Voted #1 Hot Dog in Chicago"

By whom? No one! It's a LIE!!

David Hammond wrote:Lies Randomly Encountered, #918,207,139

On Navy Pier, a sign above a small, sparkly clean hot dog stand with no obvious name: "Voted #1 Hot Dog in Chicago"

By whom? No one! It's a LIE!!

Oh, that stuff is all over Las Vegas. Who believes it anyway?

My sister ordered a smoothie at Swingers when we were in LA the other weekend and asked if the fruit was fresh. The server said, "It's frozen but it's fresh." They do a pretty good job there though, so I shouldn't knock them. The smoothie was just fine, too.