The Daily Parker

Politics, Weather, Photography, and the Dog

Ravinia Brewing, Highland Park

Welcome to stop #16 on the Brews and Choos project.

Brewery: Ravinia Brewing, 582 Roger Williams Ave., Highland Park
Train line: Union Pacific North, Ravinia
Time from Chicago: 46 minutes (Zone E)
Distance from station: 400 m

Actually, something does go almost as well with good beer as pizza: tacos. Ravinia Brewing in Highland Park has both.

I had one pint, one taste, and three tacos while up there:

The beer was their Steep Ravine IPA (7.2%, 22 IBUs), which had nice grapefruit (i.e., citra) notes, and it's not terribly hoppy for and IPA. I also sampled the Baldwin barrel-aged porter (6.5%, 35 IBUs), with delightful chocolate, rum, and rye notes, while not being too sweet. Really good.

And the tacos were great.

Beer garden? Yes
Dogs OK? Yes, on the sidewalk
Televisions? Ubiquitous, unavoidable
Serves food? Yes
Would hang out with a book? Yes
Would hang out with friends? Yes
Would go back? Yes

Piece Brewery, Chicago

Welcome to stop #14 on the Brews and Choos project.

Brewery: Piece Brewery, 1927 W. North Ave., Chicago
Train lines: Union Pacific North and Northwest, Clybourn. (Also CTA Blue line, Damen)
Time from Chicago: 8 minutes (Zone A)
Distance from station: 1.3 km (400 m from CTA)

Pizza. Beer. What's a better combination? Piece Brewery in Wicker Park makes both pretty well.

Piece opened in July 2001, so I've had lots of their pizza and lots of their beer. When I visited for the Brews and Choos project, I just had a pint of their new Astronaut Haus English Pale Ale, a 5.5% hoppy decent malty ale. (Note to self: would drink again.)

For some reason, I also ate an entire pizza:

And hey, they deliver (just not all the way to my house).

Beer garden? No
Dogs OK? No
Televisions? Bar area only
Serves food? Pizza!
Would hang out with a book? Maybe
Would hang out with friends? Yes
Would go back? Yes

In other news...

The week keeps getting more fun:

For the next 9 months, I'm considering changing the official style of this blog to refer to "Republican trolls" whenever the party comes up. Because at this point, they're really the party of nihilistic trolls. And we have actual problems that need solving.

Too many things to read this afternoon

Fortunately, I'm debugging a build process that takes 6 minutes each time, so I may be able to squeeze some of these in:

Back to debugging Azure DevOps pipelines...

Feeling saucy

Armed with an InstantPot, a Cuisinart, and some basic understanding of cooking, I made this today:

Starting here:

Ingredients used (amounts where known):

Hot Italian sausage, 300 g Salt
Mild Italian sausage, 150 g Pepper
Diced pancetta, 50 g Butter
Tomato puree, 800 mL Juice of 1 lemon
Tomato paste Juice of 1 lime
Olive oil Basil
Mirepoix (onion, carrot, celery) Sage
Shallot Rosemary
Garlic Thyme
Romano Smoked chile powder
Parmesan Chipotle powder
Red pepper flakes Mushrooms
Coriander Bay leaves

I sautéed the meat first, then after a few minutes, added the onion, garlic, and shallot. All of that got browned. In went the carrots and celery, a few more garlic cloves, and everything else a few minutes later with the heat off. Mixed the lot, then cooked at high pressure for 20 minutes with 7 minutes slow release before opening the steam vent for fast release.

So, it came out well, and it's very tasty. But I will do some things differently next time:

  • Put the cheese and tomato paste on top and last to prevent burning.
  • Don't forget the wine!
  • Prep the herbs better, and use more of them, especially basil.
  • In fact, add more salt, olive oil, butter, mushrooms (smaller pieces), and acid (one more lemon).
  • Skip the hot sausage. Use neutral ground meat (bison or beef) and mild sausage at 1:1. 500 grams of meat was about right, though.
  • Skip the pancetta. it got completely obliterated.

Also, it probably doesn't need to cook so long.

But now I've got two litres of deliciousness to eat or freeze.

Sick day reading

I hate taking sick days, I really do. Fortunately, the Internet never takes one:

I'm now going to try to do a couple of hours of work, but really, I just want to go back to sleep.

War in Montreal

The New York Times Canada Letter today lead with a story about how local regulation in Montreal threatens a culinary tradition:

[Irwin Shlafman and Joe Morena] are competitors in the business of Montreal bagels, which have a distinctive flavor from being boiled in honey-infused water before being baked in a wood-burning oven.

These days, however, Mr. Shlafman and Mr. Morena are united against a common threat — environmentalists who want to abolish the pollutant-producing ovens where the bagels are made.

The battle heated up late last year when rumors began to circulate that a City Hall official was planning to ban the ovens, which emit fine particles that can aggravate respiratory ailments like asthma. Angry neighbors had complained to the city and some were boycotting the vaunted bagel shops.

Coming to the defense of the bagels were fans who treasure the carb-heavy snack as an essential part of the city’s Jewish history and social fabric.

Montreal bagels have become a global culinary emblem of the city, alongside smoked meat and poutine, and are doughy unifiers in a majority French-speaking province buffeted by identity politics.

Next time I'm in Montreal I hope to try these wood-fired bagels. If they're still available.

Pausing from parsing

My task this afternoon is to parse a pile of random text that has, shall we say, inconsistencies. Before I return to that task, I'm setting aside some stuff to read later on:

And finally, Crain's reviews five relatively-new steakhouses in Chicago. Since we probably won't eat steak past about 2030, these may be worth checking out sooner rather than later.

Welcome to the Fourth Quarter

October began today for some of the world, but here in Chicago the 29°C weather (at Midway and downtwon; it's 23°C at O'Hare) would be more appropriate for July. October should start tomorrow for us, according to forecasts.

This week has a lot going on: rehearsal yesterday for Apollo's support of Chicago Opera Theater in their upcoming performances of Everest and Aleko; rehearsal tonight for our collaboration Saturday with the Champaign-Urbana Symphony of Carmina Burana; and, right, a full-time job. (The Dallas Opera put their video of Everest's premiere on YouTube.) 

We also have a few things going on in the news, it seems:

I will now return to reverse-engineering a particularly maddening interface.

Mid-morning link roundup

So much to read, so much eye strain from the fluorescent lights:

And finally, this year's Punderdome competition took on food; the audience ate it up.