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One Perfect Thing (post your pic/choice)

One Perfect Thing (post your pic/choice)
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  • One Perfect Thing (post your pic/choice)

    Post #1 - November 25th, 2006, 7:16 pm
    Post #1 - November 25th, 2006, 7:16 pm Post #1 - November 25th, 2006, 7:16 pm
    The idea: post a photo, or describe in words, or share in whatever way works for you, one thing that strikes you as pretty much perfect.

    Image
    Chocolate bismarck from Dinkel's.

    Dinkel's Bakery
    3329 N. Lincoln Ave., Chicago
    Tel: (773) 281-7300
    Watch Sky Full of Bacon, the Chicago food HD podcast!
    New episode: Soil, Corn, Cows and Cheese
    Watch the Reader's James Beard Award-winning Key Ingredient here.
  • Post #2 - November 25th, 2006, 9:41 pm
    Post #2 - November 25th, 2006, 9:41 pm Post #2 - November 25th, 2006, 9:41 pm
    Great idea!

    Image

    Chicken wings from Great Sea's

    Great Sea Restaurant
    3254 W. Lawrence
    Chicago
    773-478-9129
  • Post #3 - November 25th, 2006, 11:55 pm
    Post #3 - November 25th, 2006, 11:55 pm Post #3 - November 25th, 2006, 11:55 pm
    An almond brioche from bleeding heart bakery. They are awesome. I am left speechless and in awe. Delicious :D
  • Post #4 - November 26th, 2006, 12:35 am
    Post #4 - November 26th, 2006, 12:35 am Post #4 - November 26th, 2006, 12:35 am
    A pint of Blanche de Chambly, served on tap in its proper glass, from the Map Room.
  • Post #5 - November 26th, 2006, 1:51 am
    Post #5 - November 26th, 2006, 1:51 am Post #5 - November 26th, 2006, 1:51 am
    potstickers to go from lth at midnight eaten on a CTA bench overlooking all of chinatown while waiting for the northbound red line.

    in november. without a coat.
  • Post #6 - November 26th, 2006, 7:28 am
    Post #6 - November 26th, 2006, 7:28 am Post #6 - November 26th, 2006, 7:28 am
    I'm in a bit of a love the one you're with mood as, for the moment, it's perfectly fried fresh grouper from Grouper and Chips in Naples, FL.

    Image

    Grouper and Chips
    11121 Health Park Blvd # 900
    Naples, FL 34110
    239-594-0161
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #7 - November 26th, 2006, 8:05 pm
    Post #7 - November 26th, 2006, 8:05 pm Post #7 - November 26th, 2006, 8:05 pm
    Image

    Fried Tofu (foreground dish)
    from Penang in Chinatown

    Penang
    2201 S Wentworth Ave.
    Chicago, IL 60616
    (312) 326-6888
    Last edited by Joel Wanek on November 28th, 2006, 11:58 pm, edited 1 time in total.
  • Post #8 - November 26th, 2006, 8:30 pm
    Post #8 - November 26th, 2006, 8:30 pm Post #8 - November 26th, 2006, 8:30 pm
    Given that picture, this address is kind of amusing...

    G Wiv wrote:11121 Health Park Blvd # 900
    Joe G.

    "Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement
  • Post #9 - November 26th, 2006, 8:32 pm
    Post #9 - November 26th, 2006, 8:32 pm Post #9 - November 26th, 2006, 8:32 pm
    A piece of nostalgia from the not so distant past: the scallop taco at Tacos del Pacifico. Pure alchemy. I have no idea how they managed to fry the whole taco and have end up with perfectly done scallops and perfectly crisp cole slaw. After each meal there I felt a little euphoric. They improved my opinion of the human condition. Damn, I miss that place.
  • Post #10 - November 26th, 2006, 8:45 pm
    Post #10 - November 26th, 2006, 8:45 pm Post #10 - November 26th, 2006, 8:45 pm
    I'll do the picture for that one, Edk:

    Image

    Sic transit valerie.
    Watch Sky Full of Bacon, the Chicago food HD podcast!
    New episode: Soil, Corn, Cows and Cheese
    Watch the Reader's James Beard Award-winning Key Ingredient here.
  • Post #11 - November 27th, 2006, 2:30 pm
    Post #11 - November 27th, 2006, 2:30 pm Post #11 - November 27th, 2006, 2:30 pm
    I love the cheap pastries and savory snacks available at Chinatown. My favorites include egg tart, paper-wrapped steamed cake and shiu may (pictured below).

    Image

    I especially thought this egg tart was simply perfect. The puff pastry crust was soft and buttery; the egg custard was silky and smooth like the creme part of the creme brulees available in top notch restaurants. To top it all off, one only needs a piping cup of milk tea, Hong Kong style.

    Image

    The only unfortunate thing is that I had this perfect egg tart in SF over Thanksgiving and I don't know of any Chicago Chinatown bakeries that make an egg tart as mean and good!
    "There is no love sincerer than the love of food." - George Bernard Shaw (1856-1950) Irish writer.
  • Post #12 - November 27th, 2006, 2:57 pm
    Post #12 - November 27th, 2006, 2:57 pm Post #12 - November 27th, 2006, 2:57 pm
    The Nehari at Sabri Nehari :cry:
  • Post #13 - November 27th, 2006, 5:56 pm
    Post #13 - November 27th, 2006, 5:56 pm Post #13 - November 27th, 2006, 5:56 pm
    edk wrote:A piece of nostalgia from the not so distant past: the scallop taco at Tacos del Pacifico. Pure alchemy. I have no idea how they managed to fry the whole taco and have end up with perfectly done scallops and perfectly crisp cole slaw. After each meal there I felt a little euphoric. They improved my opinion of the human condition. Damn, I miss that place.


    That has to be the one single food item that can't be recreated anywhere else. I really wish I would have spent a few minutes watching the tacos get made in the kitchen. I've got 4 turkey fryers and know how to use them, but not to make tacos. :(
    Bruce
    Plenipotentiary
    bruce@bdbbq.com

    Raw meat should NOT have an ingredients list!!
  • Post #14 - November 27th, 2006, 8:49 pm
    Post #14 - November 27th, 2006, 8:49 pm Post #14 - November 27th, 2006, 8:49 pm
    Apple Fritter (lembas portioned out for the ride out of Chicago)

    Image

    Old Fashioned Donut
    11248 S Michigan Ave
    Chicago, IL 60628
    773-995-7420
  • Post #15 - November 28th, 2006, 8:12 am
    Post #15 - November 28th, 2006, 8:12 am Post #15 - November 28th, 2006, 8:12 am
    Ceviche and fish tacos with a freshly squeezed limeade pool/oceanside in Puerta Vallarta.

    Image
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #16 - November 28th, 2006, 9:11 am
    Post #16 - November 28th, 2006, 9:11 am Post #16 - November 28th, 2006, 9:11 am
    ^posting something like that is just plain cruel.
  • Post #17 - November 28th, 2006, 1:02 pm
    Post #17 - November 28th, 2006, 1:02 pm Post #17 - November 28th, 2006, 1:02 pm
    Wow - that's awesome.
  • Post #18 - November 28th, 2006, 1:22 pm
    Post #18 - November 28th, 2006, 1:22 pm Post #18 - November 28th, 2006, 1:22 pm
    Joel Wanek wrote:
    Fried Tofu (foreground dish)
    from Penang in Chinatown

    Penang
    2201 S Wentworth Ave.
    Chicago, IL 60616
    (312) 326-6888


    That is one amazing (and lifelike) picture. How did you do that :shock: :)
    Think Yiddish, Dress British - Advice of Evil Ronnie to me.
  • Post #19 - November 29th, 2006, 10:24 am
    Post #19 - November 29th, 2006, 10:24 am Post #19 - November 29th, 2006, 10:24 am
    Image

    Country Ham with Red Eye Gravy and Anson Mills Stone Ground Grits
  • Post #20 - November 29th, 2006, 10:28 am
    Post #20 - November 29th, 2006, 10:28 am Post #20 - November 29th, 2006, 10:28 am
    Image

    OK. How about two things. Fresh fried shrimp with lime wedges and a tomato salsa and a tall cup of freshly squeezed orange mango juice on the beach in Florianopolis Brazil.[/img]
  • Post #21 - November 29th, 2006, 10:52 am
    Post #21 - November 29th, 2006, 10:52 am Post #21 - November 29th, 2006, 10:52 am
    sazerac wrote: Apple Fritter (lembas portioned out for the ride out of Chicago)

    Image

    Old Fashioned Donut
    11248 S Michigan Ave
    Chicago, IL 60628
    773-995-7420


    ^ what he said! (btw, in that picture i think it's actually 1 fritter split either in half or thirds and a third is missing?)
  • Post #22 - November 29th, 2006, 1:31 pm
    Post #22 - November 29th, 2006, 1:31 pm Post #22 - November 29th, 2006, 1:31 pm
    Today's Lunch:

    Image
    hu tieu bo sate @ Dong Thanh

    With literally hundreds of Argyle meals under my belt, this is the dish that I have turned to more frequently than any other.

    I've discussed the hows and whys a number of times already, so I'll spare you any additional wind.*

    Dong Thanh
    4925-B N. Broadway
    773.275.4928

    E.M.

    * Bing, Bang, Boom, Etc.
  • Post #23 - March 1st, 2007, 6:45 pm
    Post #23 - March 1st, 2007, 6:45 pm Post #23 - March 1st, 2007, 6:45 pm
    Sliced Beef and Maw Szechuan Style

    Image

    Lao Sze Chuan
    2172 S. Archer
    Chicago, IL 60646
    312-326-5040
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #24 - March 1st, 2007, 6:46 pm
    Post #24 - March 1st, 2007, 6:46 pm Post #24 - March 1st, 2007, 6:46 pm
    Not my picture (gary's), but:

    Image

    Mmmm.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #25 - March 1st, 2007, 11:50 pm
    Post #25 - March 1st, 2007, 11:50 pm Post #25 - March 1st, 2007, 11:50 pm
    By god, Gleam, what is that thing and where oh where can I get one?

    purplestar
  • Post #26 - March 1st, 2007, 11:56 pm
    Post #26 - March 1st, 2007, 11:56 pm Post #26 - March 1st, 2007, 11:56 pm
    It's a cemita de milanesa from Cemitas Puebla formerly known as Taqueria Puebla, an LTH Great Neighborhood Restaurant

    3619 W. North Avenue
    Chicago, IL
    773-772-8435
    Joe G.

    "Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement
  • Post #27 - March 2nd, 2007, 1:45 am
    Post #27 - March 2nd, 2007, 1:45 am Post #27 - March 2nd, 2007, 1:45 am
    Image

    D'Amato's sausage pizza bread. I can't imagine any way this could possibly be improved.

    Maybe if there were three slices instead of two.
    Dominic Armato
    Dining Critic
    The Arizona Republic and azcentral.com
  • Post #28 - March 2nd, 2007, 10:19 am
    Post #28 - March 2nd, 2007, 10:19 am Post #28 - March 2nd, 2007, 10:19 am
    Now that's a pizza pic.

    (Oily brown wrapper might add a touch of realism, but I like it.)
  • Post #29 - March 2nd, 2007, 12:36 pm
    Post #29 - March 2nd, 2007, 12:36 pm Post #29 - March 2nd, 2007, 12:36 pm
    I wish, wish, wish I had a picture of this...about ten years ago, before I was married, the soon-to-be 'spouse came into an acting gig that resulted in a small windfall. We got ourselves gussied up and went to the closest nice restaurant - the Outpost on Clark.

    My dish was a spectacular presentation of a 1/2 lobster on a bed of squid ink linguine, sauced with a light basil butter.

    It was beautiful - stark white lobster meat surrounded by stark red shell on stark black pasta. It was indescribably delicious; I've never forgotten it.
    Alas, I am certain that that chef left shortly after, because we never had a meal at the Outpost come even close, and eventually gave up on the place.
  • Post #30 - March 2nd, 2007, 12:44 pm
    Post #30 - March 2nd, 2007, 12:44 pm Post #30 - March 2nd, 2007, 12:44 pm
    Was that when Kevin Shikami was the chef ... now at

    Kevin
    9 W Hubbard St
    Chicago, IL 60610
    (312) 595-0055

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