If you’ve been looking for a chance to load up on potato chips, this just might be it. Jays Potato Chips is giving us two months to stock our pantries before filing chapter 11, the Sun-Times reports. After racking up 20 million in debt the company sealed its fate by losing a deal with Panera to Kettle chips. Snyder’s (the pretzel people) are showing interest in acquiring Jays but what that means for our salty snacks (prips, chetzels?) is still unclear. Until then, help Jays go out with a bang by raiding grocery store shelves and getting creative with your bounty. Here’s a recipe to get you started. The office ought to love potato chip cookies.
Archive for October, 2007
Jays Dies
October 29th, 2007
To throw up or salivate?
October 29th, 2007This new Italian ad campaign has me a little confused. I’ve heard it’s a cold, cold world out there but never a cold cut world.
I have to give a few nods for creativity – prosciutto cypresses, mortadella snow drifts and pine trees of pancetta – but honestly just imaging the smell of a place like this, especially after a few 90 degree days, has me feeling a little queasy. My stomach’s tumbling like it did after two cans of Vienna sausages. Excuse me.
Cold weather = chili
October 29th, 2007. . . and everyone knows it: other wordpress bloggers, foodies, even the You tubers in their own twisted way.
So, here’s my first pot of the season.
I went with a different technique this year using Chianti as my base and stew meat rather than ground beef.
Not sure how it’s going to turn out, but if my nose is any indicator it’s off the charts. If you look closely you can see the steam rising from the pot. If there were cyber smell, I’d have to offer a cyber bowl. Well, too bad.
Doesn’t hunting season make you hungry?
October 28th, 2007
First you shoot ‘em, then you stuff their heads for your wall and if you’re so inclined, you can grill up the innards for dinner. If those activities don’t spell all er-mare-kin, then stuff me. Not really. Being surrounded with guns, camo and bait doesn’t whet my appetite, but in some circles I admittedly stand alone — hence the Cabela’s Restaurant in Prairie Stone Parkway. The “Fox River Grill” (do they serve fox?) is inside the oh-so-cozy equivalent to a hunter’s Wal-Mart. With the slogan, “Eat like a Hunter,” on the menu you find all the gamey classics– buffalo burgers, venison bratwurst and for the truly adventurous the ostrich sandwich. Hmm guys, sounds like a great first date. Bambi never tasted so good.
Treats for the big girls
October 28th, 2007
As a kid, I always looked forward to the house that gave out the full-sized versions of my favorite candy bars on Halloween. I fantasized of a day (maybe next year?) when every house would do the same. My trove would be so heavy, I’d have to return home to empty it out before embarking on the other half of the neighborhood. Obviously, that day never came. Whoever thought of “fun size” dashed those dreams, and I’ve been on my own to amass a respectable amount of chocolate every year. When I was younger that meant a fair share of doorbell ringing; now, it’s grocery store stock piling. But tonight, things took a turn. I made a discovery – Sweet Mandy B’s. And I will forever view this holiday differently.
I’d heard tell of a cupcake Mecca, but wasn’t sure how to get there. On a whim, I got off at the Fullerton red line stop because I’d heard the place was near. I asked a few directions, walked a few blocks and found my way to Mandy’s door — invitingly outstretched, I might add. Inside were more than cupcakes . . . much, much more.
There were sugar cookies of pumpkins and bats, dream bars, peanut butter bars and puddings. Cupcakes of all colors clustered together like a vibrant bouquet and were just as fragrant. It was a near sensory overload — similar to how I felt when presented with the opportunity to choose one of my favorite big size candy bars during holidays past. But now, I didn’t have to choose just one. So I didn’t.
I got a pink cupcake, two flourless chocolate cupcakes, a peanut butter bar, a double chocolate cookie and a pumpkin sugar cookie (which is not pictured because I ate it). What’s best is everything is its proper size. Now these are admittedly treats for the big girls (note the double entendre) because unlike Halloweens past, I won’t be eating half my loot in one sitting. I plan to stretch these goodies out over two days — maybe three, thus allowing ample time for middle to accommodate these new friends. And I will feel no guilt. I’ve put up with samples too long.
Give me Jell-o or give me death
October 22nd, 2007When you think hospital food what comes to mind? Pudding, Jell-o, flavorless gruel? Well, not anymore. Prentice Women’s Hospital at Northwestern opened Saturday and along with top-notch services comes a top-notch cafeteria with chef and author Joyce Goldstein behind the burners. Goldstein, former chef and owner of Square One in San Francisco, has captured flavors from all around the globe: Italy, Spain, France, Greece, Turkey and the Middle East. While I’m not sure how one would degrease gyros and kabobs for the health conscious, I’m willing to the fair hospital halls for an authentic hummus. Opah!
Meatloaf turns 62 — kind of
October 22nd, 2007
As mentioned in an earlier post, it was meatloaf appreciation day this Thursday. Knowing that, and how to make meatloaf, I consciously couldn’t shirk my responsibility, so I did it up. We threw the dish a birthday party.
Our meatloaf was 62. Not because my particular recipe had been in the family for 62 years, or some other sentimental reason but because I had a 6 and 2 leftover from another birthday, my 26th. Certainly the dish is much older – see here. But it’s really of little consequence. After all, you’re only as old as you feel and our loaf felt (and tasted) very fresh and young.
We invited all of meatloaf’s friends – gravy, mashed potatoes and asparagus and set the guy aflame. Before digging in, we all gave reasons of gratitude. Me: “Meatloaf reminds me of family dinners when I was growing up,” My friends: “It puts fat on my ass,” “It’s America’s only unique cultural contribution.” We blew out the candles and dug in. There were no leftovers.
It was a great party.
Next up is mac and cheese
Raw, raw, sis coom bah!
October 22nd, 2007Cheese is the latest trend– just make sure it’s un-pasteurized. At the annual fromage fest in Burlington, this was the latest and greatest, if you can really call it that. Before 1862 and Louis Pasteur put the kibosh on sucking straight from the cows teat, we used the raw stuff for all our grilled cheeses. As long as it stretches, works for me.
Does this mean salad bar everyday?
October 20th, 2007Students tied back their hair and tied on aprons for the “Cooking Up Change Healthy Cooking Contest,” a challenge where high school students whipped up a 3-course meal (entree, appetizer, and dessert) for the chance to get their dishes served in schools across Chicago. I guess pizza squares and tatter tots don’t cut it anymore. The winner, Chicago Vocational Career Academy, knocked out 15 other competitors with a down home classic — red beans and rice. The dish was served with candied carrots and smothered cabbage. My question? Do you have to be a student to dine?
And the winners are . . .
October 20th, 2007The Tribune released its list of the who’s who and what’s what of Chicago’s dining scene this weekend. The winners weren’t so much of a surprise — Alpana Singh the epitome of the city’s wine scene and host of “Check Please!” Gary Wiviott the self-described “barbecue life coach” and founder of LTH Forum and Edna Stewart, owner of the eponymous restaurant known for food that’ll stick to your ribs and the best mac’ and cheese north of the Mason-Dixon line. The best thing? It’s never too early to nominate for next year hint, hint.
