slonezp

10" and full of eggs. He caught 2 like that

I hate to burst your bubble but for $10k....Especially in today's market. Sock away the money and fish from the bank for now

First time I had Michters was on page 14 of this thread. Lol Went out for dinner on my birthday during the covid lockdowns here in IL. I had to go to a neighboring county because of the restaurant vax mandates in Crook County. The neighboring county didn't have vax restrictions but they were short handed on employees. They didn't have a bartender at the restaurant. The waitress takes me up to the bar and asks what I want. I had never had Michters so I said "I'll try this one" 1 became 2 became 3...I should have asked...$15 a glass ain't cheap. Could have bought a bottle for what it cost me for 3 drinks BUT, it introduced me to a new fantastic bourbon.

That's good stuff

Trail? You made an error.

First fish 2023

First fish 2023

More than likely no as long as your registration is current. There are some states that have some goofy requirements, mostly because of invasive species. You should be able to verify online if you are legal or not.

Here's another one. Probably too early to post. Twin Lakes in Palatine

Great lakes has a Pizza Hut for Italian lol.

Portillos was sold to a company in CA many years ago and went public last year. I think the plan is to expand nationwide with both company and franchise stores. The size of the beef sandwich has shrunk over the years. The place is a gold mine with lines around the block during the lunch and dinner rush. Last time I was at a Portillos was when my mom was on her death bed 3 years ago. The only thing she would eat is their chocolate cake. Yes, Portillos is good but there are much better in the Chicago area. I think they do a pepper and egg sandwich special during Lent.

Almost hit 60* today and 6-10" of snow forecast for Friday

If you're bringing up professionals then I'm bringing up this one https://www.giadadelaurentiis.com/

Boat buckle and juice them up a couple times a year with Tri Flow lubricant

I haven't been to Johnnie's in Elmwood park in quite some time. I moved out of the area 20 years ago. The have another location in Arlington Heights which I do go to a few times a year. My new favorite beef sandwich is from Nano's Pizza on Lincoln Ave. CBGB(cheesy beef on garlic bread) with giardiniera and side of fries for $13 out the door.

I forgot to bring up pepper and egg sandwiches. Not sure if you can find them outside of Chicago. We also invented the Italian beef sandwich

Mom's side of the family is Calabrese. We ate pasta every Sunday. Grandma made gravy, meatballs, sausage, and neckbones every week with fresh ingredients. The recipe was stored in her head and the measurements were "A little bit of this and a little bit of that" My grandfather had final say if there was enough of this or too much of that. Mom would make linguini with red clam sauce which was a favorite of mine. Veal parm, chicken parm, eggplant parm would get thrown into rotation once in awhile. My mother was kind enough to write down the family recipe for the gravy before she died. The problem I have is it's enough for maybe 5lbs of pasta and most of it gets frozen. Mom also made the best pizzelle's which is an Italian cookie. Her recipe is like no other I ever had.

How many fluids do you have in your body?

My favorite steakhouse is https://geneandgeorgetti.com/ I think part of Gibson's attraction is where it's located. It's in the Gold Coast in an area known as the * Triangle. All sorts of happening restaurant's and clubs within walking distance off Rush Street.

I hit the reply button and just paused. Nothing I can say or do will change God's plan. I only wish for the best outcome possible.

Thin crust pizza cooked well done and cut into squares rather than triangles. The crust is done differently than NY style. I would say it's more of a stiffer crust. NY style crust is soft and floppy. You can fold a slice of NY style in half. If you tried that with Chicago style the crust would break.

Sbarro's is originally from New York. Lou's is originally from a near suburb of Chicago. The oldest deep dish pizza that I know of is Uno's and if I'm not mistaken, Lou Malnati worked at Uno's before going out on his own. Personally, I'd rather have a Chicago style thin crust or a stuffed pizza than deep dish. Going to Gibson's tonight, also mentioned in the video, for a company function.