Capitol Fax: Remembering #hotdoggate

I wasn't paying attention to this four years ago. A Rauner staffer - back before he became governor of Illinois - wanted ketchup (catsup) on their hot dog. The staffer in question later started working for President Donald Trump and almost four years ago wrote this memorable tweet that Rich Miller remembered back when.

Hey, that hot dog with ketchup was for me. What happened to a woman's right to choose?

— Lindsay Walters (@LWalters) October 28, 2014

I didn't know this until recently and Miller explains. In general with hot dogs it's not at all expected to eat hogs dogs with catsup. Since I don't know about this local culinary peculiarity, it's possible that I would've made that same gaffe also.

In general though I don't even use catsup for Polish sausages (I generally don't eat hot dogs). I have little issue eating sausages with relish or mustard or both. Of course why does putting catsup on a hot dog have to create drama?

I like to eat a Maxwell Street Polish sausage smelling the strong scent of grilled onions with such a dish should create social media drama. Imagine if any politician in Illinois or Chicago did that and had the breath to prove it! 

What should I do with my other Instagram account?

Since late July I had been utilizing a 2nd profile - attached to The Sixth Ward - on the social networking site Instagram. Basically it's used for snapshots taken around the neighborhood and sharing ("regram") posts from other ig users. If used for the sharing of information as has been done with The Sixth Ward's ig it's very nifty.

One of the recent posts that have been somewhat newsworthy was the snapshot (seen above and embed below) I had taken of a local hotdog stand - Jim's Original. The stand is located near the 95th terminal of the CTA Red Line and is slated to close as a result of a project to significantly expand the CTA terminal. It had been the closest and easiest place for me to get a Maxwell Street polish sausage.

All the same I've been wondering what is the most effective way to use this social networking program. It probably can't be used the same way I have been able to use The Sixth Ward's Twitter and Facebook pages.

What I can count on is that it has attracted followers from a number of areas. For example both the Twitter & fb pages have attracted some major companies for example Mariano's as many people on Chicago's south side want to attract the newest grocer to this at part of the city.

My ig page has gotten followed by AMC Theatres which I threw a shout-out for that. In addition to that I have followers who include politicians on the local and state level in addition to aspiring activists and of course aspiring businessmen. Even better my ig page is being followed by the Maroon Tiger ig which is the student newspaper of my alma mater Morehouse College.

So the next question. What is the best way to truly utlize this account? Could this be one way to market the south side to any future investors especially any major companies to come to this part of town? Can it be utilized to share important information?

Conan: Jon Favreau Challenges Seth Rogen To A Brisket-Off

[VIDEO] I'm sorry about missing this on Conan this past week. I saw Favreu's film Chef recently and it's the type of movie that has me wishing that my cooking talents were more on point. It's most importantly a great drama with humorous elements although another important part of this film was the food.

Now I really want to up my BBQ game perhaps the next logical step is doing some smoking. Who says you got to go to Texas for smoked beef brisquet.

Amtrak: Losing Money on the $10 Hamburger

I post this because I generally support passenger trains. It's my preferred mode of travel to either the bus or the airplane. In fact my goal is to take a long-distance train to California in the near future. Perhaps do it in style the way this guy did in a [VIDEO] on YouTube.

I found this article via Instapundit that took a shot at meals on Amtrak:

Only a government subsidized operation could sell hamburgers for $10 each and lose money. People who use Amtrak know that the food is overpriced and not very good. But, hey, it’s a captive dining audience, right? The dining car should be a way for Amtrak to recoup some of its losses from running its expensive trains. Instead, the food system is so badly managed that somehow it also loses a lot of money, apparently because of theft, bad management, high labor costs, and other problems.

All the same, to be honest I don't have a lot of experience with the Amtrak dining car meals. Usually I travel with my mother and she doesn't want to bother with them primarily because of cost. Also she doesn't make a habit of going from car to car even for food.

Furthermore I generally don't like what's available in the lounge car. If it requires heating it's done so in a microwave and the results aren't that great. Otherwise you probably could just buy a danish or some potato chips or what not in addition to candy or be sure to bring your own food.

Well when it's time for that vacation similar to the one I took in 2005 to LA, we shall see how the food is then!

FuturePundit: Olive Oil Cuts Stroke Risk?

Well I won't excerpt this one, but this is worth sharing. Cutting stroke risks is one thing, but I saw a news story on TV years ago that suggest that consumption of olive oil staves off some of the worse effects of aging. In fact this story had a 77-year-old man who said that he had taken up roller-blading. I just hope that we can all be so lucky and you out there as well!

Via Instapundit!

The "fried chicken rebellion" at the state house???

Apparently state house Speaker Michael Madigan doesn't want people to eat at their desks on the floor in the House of Representatives chamber and there are some members who wants to change that rule according to Ward Room:

On Saturday, though, one hungry politician rose to condemn that rule. Every year, Rep. Raymond Poe, R-Springfield, caters a fried chicken lunch for the entire Capitol. Rep. Jim Sacia, R-Pecatonica, wanted some of that chicken. But the House was in session, and being a conscientious legislator, he didn’t want to leave the floor for the designated chicken-eating room behind the chamber. So instead, he rose to make what is known as a “point of personal privilege” to criticize Madigan’s “Hey, this isn’t a diner” policy. The Speaker instituted the no-eating rule six years ago, after the House chamber was renovated.

“In the Illinois Senate, if you’re hungry and someone provides chicken, you bring it into your place and you sit down and you eat it like the grown adults each and every one of us is,” Sacia shouted, to the applause of his colleagues. “This is not a partisan issue. We all worked hard to get here. We go into the finest restaurants, and they don’t stuff us into a little room in the back and tell us, ‘Sit down and eat.' This is a shame, Mr. Speaker, when one non-elected person makes the rest of us act like children who can’t even handle a spork and dribble out of both sides of our mouth. This is a beautiful chamber. We should be allowed to eat in here.”

Sacia is correct. Senators are allowed to eat at their desks. I have personally witnessed Sen. Emil Jones III stuffing his face with something out of a white paper bag. I think it was popcorn.

Madigan’s spokesman, Steve Brown, says the Speaker is only trying to enforce the same standards as the U.S. House and the U.S. Senate, which also ban eating.

“There’s no reason to turn this into a mess hall,” sniffed Madigan spokesman Steve Brown to The Dome Blog.

Hard to argue with having the same standards at the federal counterparts in Washington. It shouldn't be that much of a problem to allow legislators during the course of a session to eat at least once at their desks in their respective chambers.

Food by state...

Illinois represented by a deep dish pizza.

CSA home drop offs nearly plowed under by city rules

This story is kind of unfortunate. It's great to have concerned neighbors unfortunately when they just phone the authorities sometimes there's more to the story than what you think there is. Although I understand, finding out the story while some crime is taking place can be risky.

A city investigator swooped into an Andersonville home Wednesday, on a tip that that folks inside were dealers.

The merchandise: locally grown organic carrots, cucumbers, green peppers, bulb fennel and garlic chives. Not to mention heirloom tomatoes.

The investigator from the Chicago Department of Business Affairs and Consumer Protection mistakenly believed the family was selling the produce from their front porch, as a neighbor had reported in a complaint to 311.

But the family explained that they were just members of a community supported agriculture (CSA) club. Like thousands of Chicago area residents, they buy shares in local farms during the winter and spring as payment for boxes of fresh produce during the summer and fall. Members pick up their boxes during specified hours at homes, churches, farmers markets and even downtown’s Aon building this year.

But the business affairs investigator had never heard of this concept and slapped the Andersonville family with a “cease and desist” order and left.

While that "cease & desist" order was eventually rescinded, there was plenty of back and forth. Even the Alderman's office couldn't ease this order. The investigator cited all types ordinances and laws such as there had to be a retail food license to sell food, although the CSA, doesn't sell food. Also you can't warehouse any goods in your own home.

Perhaps this neighbor was correct in not liking any increase traffic near their home. All this did was turn this into more of mess than it needed. Especially if a city investigator merely wants to cite regulations.

I got this story via the Edgewater Community Buzz blog who had this comment:

Just imagine, if they would have gone up and spoken to their neighbor they probably would have learned something....instead they just felt the need to rat on them.

Nice neighbor!

btw, I think it was my CSA pickup location that got busted but I'm not sure as the hosts were not there this week to ask.

Well said!

On and here's a CSA guide for the city!

Kettlecorn

Probably since I was home for Christmas break I've often partaken in popping some of this flavor popcorn. It's really good and has really sweetened my popcorn pallet. Of course it's done without having to either buy some Cracker Jacks or going to Garrett's.

I would have to buy the variety that can be popped in a microwave, unfortunately, I have to contend with the idea that microwaveable popcorn is laced with an artificial sweetener, sucralose. I'm a little concerned about that, but kettlecorn is still so good! The reason sucralose is used in most microwaveable kettlecorn is because real sugar has a tendency to scorch in the microwave. Most of us doesn't like to burn our popcorn in the microwave anyway!

In any case I've been wanting to find some alternatives to using the microwave popcorn. I don't always hear good things about artificial sweetener as far as health goes. I want to go back to when we would make popcorn either over a stove or using a popper. Then I have to figure out how to flavor this corn with the sugar and salt that makes for some good kettlecorn. Yeah I've been in a sort of DIY (do it yourself) mode for quite a while.

Today, when I left the school bookstore I bought a bag of kettlecorn from the Popcorn, Indiana brand. I had some and it almost reminded me of eating cracker jacks. The popcorn was very sweet and I would dare say that it's even sweeter than what I have been eating. It was also saltier, which I think kettlecorn is supposed to be, both a balance of sweet and salty.

Now I want to know where I can buy this when I'm home in Chicago or if they're at all available in much larger bags! Still I want to make my own kettlecorn and see what I can do. It might be more satisfying that way.

A NYC baker sells "Drunken Head Negro" cookies to honor Pres. Obama

I originally found this story here. In this story from New York's FOX station the baker here is unapologetic about his creation. He seems oblivious to the firestorm that comes his way. Later the baker realizes that he may have made these cookies in bad taste and ultimately apologizes for his misdeed.

I had to see the video for the follow up. There were people talking about boycotts and blowing up the man's phone. There was one call that you will hear in the follow-up story. Someone calls in to say that this bakery is going to burn. You know the cookies may be offensive, but I don't think one man's offensive creative is worth comitting arson!

Anyway check it out!

Harold's Chicken Shack Commercial

I have a more serious post I'm working on. Since I'm at the moment back in school this has caused me to have a hankerin for some of this great fried chicken.

I had some when I was home on Labor Day. However, it wasn't what I was used to lately and on top of that I went to a different location. I like to have ketchup directly on the food, but on that day I got it on the side.

It's all good though, that was the way I used to eat it with ketchup on the side. These days I got used to eating that food with ketchup on it. I see that they'll advertise their food with some form of sauce on it and that works for me! It's just too bad that, i'm not even anywhere near Bloomington nor Champaign, Illinois.

Sunday afternoon items

First Bernie Mac now Issac Hayes passed away this weekend. Mac was 50 while Hayes was 71 65. You might know Issac Hayes for composing the Shaft theme and his role as Chef on South Park. As for Bernie Mac you might have seen his FOX sitcom, The Bernie Mac Show, in addition to movie roles in such films as Mr. 3000, Guess Who, & Ocean's 10.

Oh and I wanted to blog about this when I saw it, The State of asks whether or not soul food can survive the health consciousness of blacks these days.

Final items, as a Tribune to Bernie Mac here one of his early TV appearances on HBO's Def Comedy Jam. The language is very harsh so that you'll know.

And here's the Shaft theme

Not disappointed

I went back to Lem's Saturday afternoon and got what I wanted to get in the first place. Although a day late, I finally got my fourth of July rips, an order of a small end & small rip tips.

BTW, what made me think that small ends were just a different version of rib tips? Don't get me wrong I've had small ends before but it didn't occur to me that a small end was just another slab of ribs!

Since I've had my ribs for the year I think I'll cool it off of Lem's for a while. Go back to cooking steaks although my goal at some point is to cook some ribs of my own. Just start off with some spare ribs eventually work my way up to cooking some rip tips.

Also perhaps making some BBQ sauce like you would see in this video from the BBQ Pit Boys!

Awesome and YUM!!! Do it yourself BBQ is probably not only cheap but hopefully awesome if you make it to your liking.

An update of sorts to this previous post
A little disappointed

A little disappointed

For this great holiday, the fourth of July, I went to Lem's on 75th.

Never before have I set foot in a line just to get some BBQ. It felt like I had been in line for a half hour waiting for my order of hot links. I don't normally order hot links, I don't do well with hot or spicy foods.

So why the change today?

Well word came out that there were no more rib tibs or small ends. Those were the only items I was going to order. I waiting in that line all that time would it make sense to have a hissy fit and walk away with nothing?

Other individuals in line ordered either center cut or slabs.

As I type this I'm partaking in the hot links. I realized in all the times I avoided hot links, they're not that bad. I still don't like the spice, however I also realized after trying peppers (especially banana or jalapeño peppers) for the first time in the Morehouse cafeteria in a sandwich that my taste has changed. They're not what they were when I was a young buck. With them I'm also having French fries soaked in BBQ sauce the way only Lem's can make it.

Oh yeah I mentioned a line didn't I?

Well we drove by twice today. Me and my mother. I didn't want to wait in line so we went back home. We drove by Memorial Day weekend and there was a line there as well. In the past year I've made irregular visits this is probably my third visit this year. I don't ever recall in my years of patronizing this business a line hooking just outside of this joint.

In the past year or so Lem's has been in the headlines. Chicago Tribune in fact. There was even a video with the proprietor of Lem's, James Lemon, courtesy of the Tribune. Perhaps in light of this attention this is probably why they ran out of small ends and rib tips.

It's probably also why they've redecorated the place and why employees have identifiable uniforms these days. I don't recall employees here ever having anything resembling uniforms. Although, to be sure there might have been a dress code that I've never picked up on. It's not like they'll let you show up at work wearing whatever.

Aside from their marquee they have a brand new logo with Lem's BBQ in the middle of a burning flame. Their employees wear this logo on their green baseball caps and they wear green shirts and aprons. That's what I call stepping up the game.

Plus it appears that there has been some redecorating around the place. When I visited that place last year the menu looked like it had been there for years and probably handwritten. I look for Lem's on the internet and found some pictures where there is a professionally printed menu for the benefit of those figuring out what they're going to order.

On top of that the green motif is found outside of the establishment. Especially the lighted marquee which was painted green. In addition there were new signs right on the marquee that not only included what is served there, but also the new Lem's logo. Again stepping up that game!

Now back to the line.

Well, here's more evidence of stepping up the game. Well I noticed this when I drove by during Memorial Day weekend. Someone was out taking orders outside and then bringing them in for the cooks to work on. Kind of tight and certainly a way to keep customers happy while they have to wait. There was nothing fancy about it, just a lady with a small notepad writing orders with a pen and probably two or more orders per sheet.

Since I was in line outside I was given this treatment although I was disappointed with only being able to walk away with hot links. The links are really good I'm only disappointed that there were only three in the order, but if I ate more than one my mouth would be on fire!

Additional Links
Lem's BBQ
When Southern Cooking Migrates North
More Lem's BBQ pics
Lem's BBQ pics on Flickr
Lem's location at 59th & State

It's been years since I had Garrett's popcorn

It's been years since I've have their cheese/caramel popcorn mix. I don't why I stopped eating that popcorn but I bought some today when I went downtown and it's still good! Why did I stop? Perhaps I had so much and I just moved on or I put my money onto more important things.

Visit Garrett's official website. If I ever have a housewarming and I get to invite some friends there should be a 1 gallon of canned popcorn available. That would be fun I think.

Gladys' Luncheonette

If I drive thru the Bronzeville neighborhood I might run by this abandoned restaurant on 4527 S. Indiana. I wonder when this place closed but the owner, Gladys Holcomb passed away in 2003. The person who took this photo (by Curtis Locke on Flickr) said that she served her soul food on the south side of Chicago for 52 years.

Attached to this is a resolution by the Illinois General Assembly of course I can't figure out when this was written and passed. Surely this happened not too long after Mrs. Holcomb's death in 2003. I was surprised to find out some of the luminaries who ate at this place...

WHEREAS, Gladys' Luncheonette became one of the most popular "soul food" restaurants in the Midwest, known for its delicious fried chicken, smothered chicken, smothered pork chops, peach cobbler, "melt-in-your-mouth" biscuits, and other down home, southern delicacies; many famous people were known to dine at the Luncheonette including Dr. Martin Luther King Jr., Lou Rawls, Redd Foxx, Governor Jim Thompson, Della Reese, Reverend Jesse Jackson, Gladys Knight, and a host of others...

The food must have been that good with all the luminaries going to this place, especially the governor of Illinois.

Here's another nice picture of the building from David Schalliol on Flickr!

I know this is old news

Back on April 2oth, I had just seen a rerun of an episode of the animated sitcom King of the Hill entitled "Trans-Fascism". You can see a brief synopsis of this episode here. It just has to be the most hilarious episode ever.

What happened was that apparently in a well-meaning attempt to consider the health of the citizens of fictional Arlen, TX the city council banned transfat. It started a black market of sorts in trans-fat foods. Sugarfoots the physical restaurant was closed, however, owner Buck Strickland who also owned Strickland Propane started a mobile restaurant providing these foods. Of course Sugarfoots on wheels spawned a competitor that effectively bullied it's way into Sugarfoots' territory. What eventually killed the ban was the lack of cleanliness of the competitor and the fact that people got sick from the competitor's food. Hey an unintended consequence of a ban that was well meaning and it only caused a black market in addition to food illnesses.

It brought to mind Chicago's attempts to ban transfats back in 2006. New York was successful that same year in banning transfats throughout the food services sector. And I found John Stossel's musings on the attempts by government to ban transfats.

I should mention that I found another old article from Channel 2 about a trans-fat ban, thankfully this is just about two years ago...

"There's no reason why every restaurant can't switch over in 10 minutes," said Ina Pinkney of Ina's Restaurant.

This restaurant owner says it's not only a health-conscious mind that made her switch to trans-fats-free oil. She also says it makes good business sense.

"If you buy the deadly oil, it costs 'x,' the good oil costs just a tiny bit more, but it lasts 75 percent longer, so you do the math on that," Pinkney said.

It almost makes me wonder what's even the point of making a ban when businesses can make a market based decision to discontinue the use of an ingredient why should a state mandate that such an ingredient be banned. Why is it that the state feels the need to ban things that it feels is harmful to citizens who are willing to ingest such ingredients? Why does the state or should I say"well-meaning" politicians believe people are so incredibly stupid enough to ingest things that they know might not be good for their health?

I should be noted that as of May 27th, a ban is being considered state-wide on transfats:

The war on trans fats has come to a standstill at the State Capitol. A House committee chose not to advance a bill that would ban foods containing trans fats from being served in Illinois schools.

State Representative Mary Flowers said people should protect children from trans fats as diligently as they protect them from gang bangers.

This was why I originally started this post over a month ago. A video hosted by Drew Carey courtesy of Reason.tv was about regulators attempts to shut down carts that didn't have the approved equipment in order to peddle their products. These proprietors are either forced out of business unable to make a living because of the meddling behavior of these regulators or those who are still moving forward with their carts, however, they're not reaping any profits because those goes toward fighting the regulators in courts.

I can certainly understand the need to protect the public from those who aren't going to keep themselves clean in making their food. Certainly going bankrupt has to be a good reason for either a simple food cart to a big-time restaurant to keep themselves clean. Indeed it doesn't do much good for a food service business' reputation for there to be reports of people getting ill from their food. Of course this is just one way to say government should stay out of the market.

When Southern Cooking Migrates North

Over at the Sixth Ward in recent weeks a frequent topic of discussion has been Lem's Bar-B-Q located on 75th Street in the Chatham neighborhood. Of course Lem's is not the only black/southern restaurant mentioned in this podcast. I've been to Lem's but these other places I've never been too and they're worth sharing here.

When Southern Cooking Migrates North

BTW, stay tuned over at the 6th for pics from Lem's BBQ.

For those of your grilling this holiday weekend!

Another item I found via Instapundit:

Hamburgers and hot dogs? Check. Lighter fluid? Check. Beer? Check. More money?

Americans are about to fire up their barbecues for the start of the summer cookout season, and one thing has become painfully apparent: It's going to cost a lot more than it did last year to cook a burger, or just about any other barbecue favorite, on the grill.

Food inflation is the highest in almost two decades, driven by record prices for oil, gas and mounting global demand for staples such as wheat and corn, and for proteins such as chicken. And that's reaching into Americans' back yards.

The price of an average barbecue - with burgers, hot dogs, beer, soda, condiments, salad, paper plates and lighter fluid - could run families about 6 percent more than last year.

That's making shoppers pause as they fill their carts for the Memorial Day weekend, the unofficial start of the barbecue season.

"I'm finding myself questioning every purchase, wondering if it's gonna get eaten, or if we really need it," said Tony Caballero, an advertising and marketing consultant, as he filled his cart with paper plates at a Food Emporium in New York City. "When you do your everyday shopping, you try to cut corners. But it's a shame to have to scale down when you're trying to throw a party."

The consumer price index for food rose 4 percent last year, compared with an average 2.5 percent annual rise for the last 15 years. On Monday, the U.S. Department of Agriculture raised its forecast for next year by half a percentage point, to a range of 4.5 to 5.5 percent.

Basic economics account for most of the increase: Bad weather has hurt crops, economic prosperity has driven up demand in developing countries, and surging fuel prices have raised transportation costs.

Has this economic enviroment caused anyone out there to change their food buying habits? Are you out there grilling regardless?

Curtain closing on popcorn store

I haven't been to Garrett's in a while. I didn't have any idea that they had changed ownership. Perhaps while I'm home I should drop by some of their other stores that aren't closing and perhaps I'll even visit their eventual new location on the Mag. Mile. I suppose I got tired of getting the typical caramel/cheese mix. From the Tribune today:

The sweet smell of caramel popcorn will no longer be wafting along the Magnificent Mile.

Garrett Popcorn Shops is closing its flagship store at 670 N. Michigan Ave. on May 31. It has operated there for 25 years.

The store is shutting down to make way for the Ritz-Carlton Residences, a condominium tower slated to open next year.

"The flagship store will be missed, but you can't take Garrett out of Chicago—the two just go together," said Scott Schroeder, executive vice president and chief financial officer of Garrett Popcorn Shops.

Garrett Popcorn, which has four other shops in downtown Chicago, is looking for another location on North Michigan Avenue, said Schroeder, who hopes to have a new store open before the holiday season. He said he is trying to get a spot on street level.

About 5,000 people a week are drawn to the little shop, and in summer the line frequently extends out the door. The family-run business, founded in 1949, was sold in 2005 to CarmelCrisp, a Chicago partnership established by real estate developer Lance Chody. The new owners opened two stores last year in New York and beefed up its Web business.

This summer Garrett Popcorn plans to open shops at O'Hare International Airport and at Rockefeller Center's MSNBC.com cafe. In June it will start same-day delivery to office workers in Manhattan and the Loop.

Wow Garrett's will even take New York by storm. How about that?