Showing posts with label so it begins. Show all posts
Showing posts with label so it begins. Show all posts
Wednesday, November 11, 2009
New Kosher Chicago Subway Review
Stoped in there for a quick lunch as I am off for Veterans Day today. I ordered the Spicy Italian $5 value meal. I consisted of a 6" sandwich of "pepperoni" and salami(I think although the guy behind the counter was not sure either) plus all the fixings, a medium sized soft drink and a bag of chips. I ordered it on a white sub bread, the options were white or wheat sub bread, toasted with green bell peppers, jalapenos, banana peppers, pickles, lettuce, sweet onion dressing. Ronit (my wife) ordered the meatball marinara of white. I also ordered the ministrone soup. The portions size was small but then again what do you expect for only $5 in the kosher world. The bread, meat, and vegtables were tasty. The soup was a bit thin and bland in my opinion and I go a whole bay leaf which is never pleasant. The place seemed clean although it is new. The service was OK, quick enough although they seemed a bit unorginized but we can chalk that up to it being the first day. There was a steady stream of people most taking to go but there was pleanty of room. They also have a party room in back which I think is a plus.
Monday, July 2, 2007
Hello Fellow Foodies
Hey folks,
This is my first attempt at blogging. My name is Daniel Peikes, and I run a small kosher catering business in Chicago. I enjoy food, and even more so I enjoy cooking. I want to write a cook book and I figured a blog would be a great place to get ideas for it and get feedback on the recipies. Now as an orthodox jew all my recipies will be strictly kosher. For more details on what makes something kosher please see http://en.wikipedia.org/wiki/Kosher. My goal is to post 1 dish a week. Feel free to try it out for your self, and make any suggestions you think might improve the dish. The first few weeks I may not post every week as I am in the proccess of movingt and have alot of work to do on my new condo and not alot of time to do it. I would like to start the ball rolling on a favorite dish of mine since I was a kid, Onion Rings. I want to know what people think about breading VS batter dipping? Baking VS pan frying VS deep frying? What pots and/or pans do you use? What kind of breading or batter do you use? What ratio of liquid to solid do you use in your batter? What spices do you use? What oil do you use? What oiltemp do you use? What draining methods do you use? What type of onion do you use?
This is my first attempt at blogging. My name is Daniel Peikes, and I run a small kosher catering business in Chicago. I enjoy food, and even more so I enjoy cooking. I want to write a cook book and I figured a blog would be a great place to get ideas for it and get feedback on the recipies. Now as an orthodox jew all my recipies will be strictly kosher. For more details on what makes something kosher please see http://en.wikipedia.org/wiki/Kosher. My goal is to post 1 dish a week. Feel free to try it out for your self, and make any suggestions you think might improve the dish. The first few weeks I may not post every week as I am in the proccess of movingt and have alot of work to do on my new condo and not alot of time to do it. I would like to start the ball rolling on a favorite dish of mine since I was a kid, Onion Rings. I want to know what people think about breading VS batter dipping? Baking VS pan frying VS deep frying? What pots and/or pans do you use? What kind of breading or batter do you use? What ratio of liquid to solid do you use in your batter? What spices do you use? What oil do you use? What oiltemp do you use? What draining methods do you use? What type of onion do you use?
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