Greetings,
I thought I'd start to incorporate food reviews into this blog to balance out the cooking...or on some occasions-replace the cooking.
The first one shall be a relatively new place for my neighborhood-Five Guys Burgers & Fries.
I ordered:
Bacon Cheese burger w/barbecue sauce $6.29
Regular Fry $2.59
Large Drinks $2.19
My total was $12.14
Portion size- Massive. When I saw my total I thought "This is going to be good...or just huge." The regular fry was beyond what i expected. It filled the bulk of a dinner plate. I know I won't be able to finish these fries. The burger is actually a double burger with twice the bacon & twice the cheese. It's also quite large. The large drink is typical size-32oz.
Taste-I'm a fan of the burger. It's much more like a burger I'd make at home than normal fast food burger. The main difference is that I put more barbecue sauce on my homemade ones. Not a big deal. The fries? I'm not a fan of. They're OK, but I prefer even McDonald's fries over these. The last time I ate fries that tasted/seemed like these (Al's Beef in Evanston), my IBS flared up that evening/weekend. So I'm making a point of staying in the rest of the day. I don't take chances anymore.
Quality-it seems nice. The fries I'm not a fan of like I said. I prefer steak fries or fries more like the kind you get at McDonald's.
The price-it seems quite high, especially in my neighborhood. You could get a large double quarter pounder meal for about half of what this meal costs. I make all these McDonald's references between about half a block north of the Five Guys there is one. The burger is good though. I'd think it'd be even better for a buck less.
Location-this one is in a nice part of the neighborhood. It's located near the Loyola Red Line station, across from one of the Loyola University dorms, in the ground floor of an apartment complex. It's a very college-y area. That's part of what drew me up to this area-it reminds me of my hometown. Inside, the music is pretty loud...to the point where it's a struggle to hear the people calling the order numbers.
Overall/comments-It's a very good fast food burger. It would even beat many casual dining place's burgers. Next time I'm going to order a a "Little" burger and skip the fries entirely. Surprising enough, I didn't end up finishing the fries. I finished the burger and ate 1/2-3/4 the fries. I'm full...to the point where I feel like laying down or just watching a movie or TV for awhile. Disgustingly awesome.
Saturday, August 29, 2009
Monday, August 10, 2009
Lots of meat for cheap-Whole Chicken
The Concept
Baking/roasting a whole chicken. This gives you 4-5 pounds of chicken to use in other recipes or to eat alone. I like to make chicken barbecue, chicken tacos, chicken w/steamed rice, chicken sandwiches, etc etc etc. You can get whole young chickens on sale for $.99 a pound. Dominick's was running said sale, so I bought 2 birds...I was tempted to buy 3, butI figure 2 will last me awhile. One was $4.24 & the other $4.97 or there abouts. I got between 9 & 10 pounds of chicken...cooked, this will yield at least 7-8 pounds of good meat. This is extremely easy to do. You need a big pot that is oven safe and is big enough to fit the chicken inside + water.
Ingredients
1 whole chicken
seasonings
1 white onion (chopped, half for inside, half for outside)
1 whole garlic clove thingy. Once again-half for inside, half for outside.
salt
Process
1. Preheat oven to 350 degrees.
2. Remove insides from chicken. The last time I bought these birds from Dominick's the insides were in a little white plastic bag...this time, they were floating free inside. I remove them and throw them away. I'm not a fan of livers, or any of the other organs. If you like them-keep them...and if you're in Chicago, hit me up and I'll give you mine (from the bird...my organs aren't up for grabs until I'm dead).
3. Stuff half the onion & half the garlic inside of the bird's cavity
4. Put rest of onion & garlic in the water surrounding the bird, sprinkle salt on the outside.
5. Put enough water in the pot to cover the bird.
6. Put in oven for 20mins per pound plus an extra 20mins. I generally put mine in for at least 3-5 hours...so double the time that everyone else says. I want it to be falling off the bone-it's less work when you clear it and sort out the bones from the meat.
Results
I'll find out in about 2-3 hours. The last time I made it, I overseasoned it...tooo much salt and too many other flavors. So this time, I'm keeping it simple. It was the first time I've used REAL veggies/spices in a dish. I've only used the dried/ground spice variety before. I'm anxious to see how using a whole onion & garlic clove influences the flavor.
Overall
I like chicken, so this is a good thing that is really cheap. I can't get a meal at McDonald's for the cost of 1 bird on sale. I use a Foreman grill, so chicken wraps are a quick and easy meal. I like this because it gives me a nice base to use for other meals. I don't typically eat just plain chicken by itself.
Enjoy!
Baking/roasting a whole chicken. This gives you 4-5 pounds of chicken to use in other recipes or to eat alone. I like to make chicken barbecue, chicken tacos, chicken w/steamed rice, chicken sandwiches, etc etc etc. You can get whole young chickens on sale for $.99 a pound. Dominick's was running said sale, so I bought 2 birds...I was tempted to buy 3, butI figure 2 will last me awhile. One was $4.24 & the other $4.97 or there abouts. I got between 9 & 10 pounds of chicken...cooked, this will yield at least 7-8 pounds of good meat. This is extremely easy to do. You need a big pot that is oven safe and is big enough to fit the chicken inside + water.
Ingredients
1 whole chicken
seasonings
1 white onion (chopped, half for inside, half for outside)
1 whole garlic clove thingy. Once again-half for inside, half for outside.
salt
Process
1. Preheat oven to 350 degrees.
2. Remove insides from chicken. The last time I bought these birds from Dominick's the insides were in a little white plastic bag...this time, they were floating free inside. I remove them and throw them away. I'm not a fan of livers, or any of the other organs. If you like them-keep them...and if you're in Chicago, hit me up and I'll give you mine (from the bird...my organs aren't up for grabs until I'm dead).
3. Stuff half the onion & half the garlic inside of the bird's cavity
4. Put rest of onion & garlic in the water surrounding the bird, sprinkle salt on the outside.
5. Put enough water in the pot to cover the bird.
6. Put in oven for 20mins per pound plus an extra 20mins. I generally put mine in for at least 3-5 hours...so double the time that everyone else says. I want it to be falling off the bone-it's less work when you clear it and sort out the bones from the meat.
Results
I'll find out in about 2-3 hours. The last time I made it, I overseasoned it...tooo much salt and too many other flavors. So this time, I'm keeping it simple. It was the first time I've used REAL veggies/spices in a dish. I've only used the dried/ground spice variety before. I'm anxious to see how using a whole onion & garlic clove influences the flavor.
Overall
I like chicken, so this is a good thing that is really cheap. I can't get a meal at McDonald's for the cost of 1 bird on sale. I use a Foreman grill, so chicken wraps are a quick and easy meal. I like this because it gives me a nice base to use for other meals. I don't typically eat just plain chicken by itself.
Enjoy!
Wednesday, August 5, 2009
Popcorn-extremely cheap snack
The Concept
Simple popcorn. I'm taking a look at portion sizes as I've realized (and want to change) that mine is grossly out of wack. Yes, My idea of a "portion" is Super Size...to the extent where even though I liked the movie, I often ate McDonalds either while watching Super Size Me or immediately after. So, the idea for popcorn is this-it's cheap, it's on the healthier end for a snack (half cup, lightly salted = about 130 calories), you can make it in bulk, and it's quick.
Ingredients
1/2 cup pop corn kernals-I use store brand, so in my case Safeway/Dominick's.
2 table spoons canola oil
sprinkle of salt. I shoot for about 2 teaspoons for the entire batch.
Popcorn maker of choice-I use a Whirly Pop Popcorn Maker made by Wabash Valley Farms...I remembered the popcorn tasting great from when I was little, so when I was at Bed Bath & Beyond to buy one it was either one of these or a steam popper. I liked the idea of this better. It wasn't too expensive, I think right around $20.
Process
1. add oil & popcorn to bottom of popcorn maker
2. set heat to med-high
3. turn handle-it should take about 3mins. However, remove from heat as soon as you hear the popping slow or stop. It will burn...and that stink lingers.
4. Empty into container & divide up for snacks.
Results
Consistently good. I have many memories associated with eating popcorn. Whether it was at either grandparents house (typically my Mom's side), with family, or even at a movie theater. Popcorn is part of the American pallet while being highly customizable. For a sweet snack, sprinkle sugar as well as salt over it.
Overall
I like popcorn a lot. I go in phases where I'll eat a ton of it and then I won't eat any for weeks. It's quick, cheap, and tasty. Add in the fact that you can make it as healthy or as unhealthy as you want, and it's a nice thing. Because sometimes sugar, butter, & salted popcorn hits a spot very few things can.
No photo for this one.
Enjoy!
Simple popcorn. I'm taking a look at portion sizes as I've realized (and want to change) that mine is grossly out of wack. Yes, My idea of a "portion" is Super Size...to the extent where even though I liked the movie, I often ate McDonalds either while watching Super Size Me or immediately after. So, the idea for popcorn is this-it's cheap, it's on the healthier end for a snack (half cup, lightly salted = about 130 calories), you can make it in bulk, and it's quick.
Ingredients
1/2 cup pop corn kernals-I use store brand, so in my case Safeway/Dominick's.
2 table spoons canola oil
sprinkle of salt. I shoot for about 2 teaspoons for the entire batch.
Popcorn maker of choice-I use a Whirly Pop Popcorn Maker made by Wabash Valley Farms...I remembered the popcorn tasting great from when I was little, so when I was at Bed Bath & Beyond to buy one it was either one of these or a steam popper. I liked the idea of this better. It wasn't too expensive, I think right around $20.
Process
1. add oil & popcorn to bottom of popcorn maker
2. set heat to med-high
3. turn handle-it should take about 3mins. However, remove from heat as soon as you hear the popping slow or stop. It will burn...and that stink lingers.
4. Empty into container & divide up for snacks.
Results
Consistently good. I have many memories associated with eating popcorn. Whether it was at either grandparents house (typically my Mom's side), with family, or even at a movie theater. Popcorn is part of the American pallet while being highly customizable. For a sweet snack, sprinkle sugar as well as salt over it.
Overall
I like popcorn a lot. I go in phases where I'll eat a ton of it and then I won't eat any for weeks. It's quick, cheap, and tasty. Add in the fact that you can make it as healthy or as unhealthy as you want, and it's a nice thing. Because sometimes sugar, butter, & salted popcorn hits a spot very few things can.
No photo for this one.
Enjoy!
Monday, August 3, 2009
Potatoe Cakes
The Concept
Tonight's dish is Potato Cakes. I'm doing 2 variations on the same thing. The recipes are easy enough, it involves food that I like, and I can make it a bit healthier/tastier as I see fit. Once I get the initial batches done, they're easily reheated in the oven. Making mashed potatoes is pretty easy, so making potato cakes doesn't seem like it'd be much harder.
Ingredients
2.5 pounds of potatoes
water
milk
butter (to taste)
flour (for dredging)
salt
garlic powder
oil (I use canola)
Special ingredients for half the batch
1/4 package mixed peas & carrots (frozen)
6 slices of turkey lunch meat-torn up
Process
1.Make your favorite mashed potatoes.
1a. peel potatoes
1b. boil (in water) for 30-45mins
1c. add milk & butter
1d. mash
2.Put said mashed potatoes in the fridge over night.
3. Prepare the dredging (coating). I did this in a wide stoneware bowl. I eyeballed everything-it's mostly whole wheat flour with a bit of salt, tiny bit of garlic pepper, and a sprinkle of black pepper. I have to be careful w/pepper due to IBS.
4. Form patties about half inch-I'm also experimenting with tiny balls-the size of the smaller bouncy balls.
4a. For half the batch of poatoes, I mixed in frozen peas, carrots, and some chopped up turkey.
5. add to the oil that has been heated in a frying pan to med-high heat. When you add the potatoes, reduce heat to med.
6. Fry the potatoes for 10-15mins per side...I'm still experimenting with what the right time is.
Results
Flipping the things wasn't as easy as I thought. I kept getting them caught on the other ones-ripping them open...and having the filling go into the oil. The rest of the process was pretty easy and they taste good.
Overall
This will get easier the more I cook. Some of them turned out really well, others-not so much. I'm going to setup a photo page for this blog.
Enjoy!
Photo Link
Tonight's dish is Potato Cakes. I'm doing 2 variations on the same thing. The recipes are easy enough, it involves food that I like, and I can make it a bit healthier/tastier as I see fit. Once I get the initial batches done, they're easily reheated in the oven. Making mashed potatoes is pretty easy, so making potato cakes doesn't seem like it'd be much harder.
Ingredients
2.5 pounds of potatoes
water
milk
butter (to taste)
flour (for dredging)
salt
garlic powder
oil (I use canola)
Special ingredients for half the batch
1/4 package mixed peas & carrots (frozen)
6 slices of turkey lunch meat-torn up
Process
1.Make your favorite mashed potatoes.
1a. peel potatoes
1b. boil (in water) for 30-45mins
1c. add milk & butter
1d. mash
2.Put said mashed potatoes in the fridge over night.
3. Prepare the dredging (coating). I did this in a wide stoneware bowl. I eyeballed everything-it's mostly whole wheat flour with a bit of salt, tiny bit of garlic pepper, and a sprinkle of black pepper. I have to be careful w/pepper due to IBS.
4. Form patties about half inch-I'm also experimenting with tiny balls-the size of the smaller bouncy balls.
4a. For half the batch of poatoes, I mixed in frozen peas, carrots, and some chopped up turkey.
5. add to the oil that has been heated in a frying pan to med-high heat. When you add the potatoes, reduce heat to med.
6. Fry the potatoes for 10-15mins per side...I'm still experimenting with what the right time is.
Results
Flipping the things wasn't as easy as I thought. I kept getting them caught on the other ones-ripping them open...and having the filling go into the oil. The rest of the process was pretty easy and they taste good.
Overall
This will get easier the more I cook. Some of them turned out really well, others-not so much. I'm going to setup a photo page for this blog.
Enjoy!
Photo Link
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