Posted on 08/20/2022 8:49:08 PM PDT by jfd1776
He can be funny or cruel
Depends on his mood
Traffic here is 10-20% of the golden years
Seems we don’t have the luxury to purge like we used to
And boy did we ever
2000-2007
but we also posted from websites and blogs and had mucho traffic. DRudge, World net Daily, Black sheep news, Article after article, interesting times. Blogs and interesting links.
1998 - 2008
John, I want to thank you for a great article! See my post #37.
There was a place on the North side that Jeff Mauro from the Food Network visited.Doggoned if I can remember the name of it, 10 minutes from my Daughter and Son-in-law’s place in Irving Park.
Wonderful Italian Beef and sausage sandwiches.
Thanks again!
You are absolutely right. And the left’s priorities in our public, and dare I say, even some of our private schools, are very different from what students should be taught.
PORTILLO’S ITALIAN BEEF SANDWICHES-——food.com
“Portillo’s restaurant, in Chicago, are famous for their beef sandwiches.
INGREDIENTS
1
teaspoon salt
1
teaspoon ground black pepper
1
teaspoon dried oregano
1
teaspoon dried basil
1
teaspoon onion salt
3
cups water
1
teaspoon dried parsley
1
teaspoon garlic powder
1
bay leaf
1
(2/3 ounce) package Italian salad dressing mix
5
lbs rump roast
That looks REALLY tasty!!!
Thank you for suggestion. I’m going to get some of those peppers and give them a try. I love not-too-hot to mild to sweet peppers and they’re so god for you to boot.
Check at a Gordon Food Service outlet - I got a 28oz can of
their house brand for around 9 bucks. Good deal.
Peruvian sweety drop peppers.
_____________________________
How close to the Peppadew?
I cannot get them here since I moved. I did order some, but they were put up in glass and the glass broke. These are in a can!!
Do they have that little kick if heat like the peppadews?
They have a bit of zing, and are sweet.
You have to understand that I eat cans of serranos, chilpotles, jalapenos and roasted fresh jalapenos & Hungarian hot wax peppers like they're candy.
I can be a bad judge of what's hot and what's not.
I'll have to score some Peppadews, now that I know what they are.
I've seen them before - but I didn't know what they were about. The name didn't call to me.
On a side note - New Belgium has their fall specialty ale out early - pumpkin ale with cinnamon and habanero.
Got a ZING that heat lovers love.
Last year, I drove 100 miles one way to score a case of what they call Voodoo Ranger "Atomic Pumpkin".
It was worth it.
I’ve never strayed into the specialty flavored beers. If it’s not too hoppy I may like it.
Not hoppy at all.
It’s all about the interplay between the bread, the beef, and the Juice.
Best way to travel with real Italian beef is go to Portillo’s and buy one pack of frozen shaved beef to one tub of the Juice. Freeze it all, bag it and put it in a decent cooler with ice. I can get it to the east coast without defrosting. Break it out for special occasions. When purchasing always double your order!
Yum.......
Thanks a million, everyone, for so many kind and interesting comments! It’s been a while since one of my columns has prompted such a good discussion!
First, regarding the sandwiches: my personal favorite is Johnnie’s... the smallest of the chains; I think they only have two locations: North Ave just west of Harlem at the border of Elmwood Park and River Forest... and on Arlington Heights Rd a block south of Golf, in Arlington Heights. I always have their combo - a grilled Italian sausage (somewhere between mild and hot, I think) and a stack of Italian beef, with sweet peppers. Have it with a Lemon Ice. Magnificent.
Now, regarding education, and the “instructions” I spoke of at the close...
I think our problem is, again, as I indicated in the sandwich review that inspired me. Just as the sandwich reviewer didn’t realize how important the peppers (or giardiniera) are to the sandwich, our teachers - and politicians, and parents, and all sorts of people - have spent the last century thinking that the structure of our government was what mattered.
So they proudly talk about the vote, and the difference between the primary and the general, and how the three branches are balanced out, and how each one has different terms so it’s all staggered...
They think that’s what matters, so that’s what they focus on, and what they teach. It’s not that they don’t appreciate the constitution, I think that THEY think they DO appreciate the constitution, because they champion this balanced government with almost universal suffrage. Until the last couple years, everybody in all parties at least gave it lip service.
My point about instructions is that our Framers thought the Constitution was so clear, it spoke for itself. They never dreamed that people would forget the importance of the part of it that THEY cared most about, which is all the limitations.
So my idea about “instructions” is just that I wish people focused on the limits that the Framers put in place. I wish the Framers had found some way to say, “when you teach people about this thing, start with Article I, Section 8, and tell them to notice how few things are listed, and then look at the tenth amendment and understand that anything not listed is forbidden.”
They didn’t think they needed to say that. That’s what we could never have expected them to foresee. For over a generation, our Founding Fathers had lived and breathed the philosophy of limited government; I don’t think most of them imagined that a century later, people would completely lose touch with the concept.
So all we can do, you and I, is keep writing, keep speaking, keep walking precincts, and keep trying to spread the word again, and bring back the appreciation of limited government that our Founding Fathers knew was the key to successful governance.
Again, thanks a million for the thoughtful comments, everyone! I’m making my Sunday batch of bolognese right now, or I’d be inspired to go out and get a combo after all this!
JFD
East sider here! 111th and Avenue M. Thanks for your recipe. Been in Michigan for over 40 years now but close enough to see family in Chicago. They buy it, don’t make it. I have made it a few times but I really like your recipe. My Dad taught me to make a deep “x” with a knife and stuff a garlic clove down in deep, repeatedly. No other way.
FOOD PORN Alert! And Hi Liz!
I made one two years ago with shishito peppers. It was amazing.
He appears to be inserting the bun into his right nostril.
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