Too Many Chefs

Meg,

On Friday evening I made a batch of Limoncello using the zest of 15 organic lemons. I now have the juice of said lemons in the form of ice cubes waiting to be used. Thanks for posting the recipe for the soup. It sounds delicious! I think it may very well end up being todays lunch/dinner.

Hi Meg,

I've had avgolomono with orzo before and I prefer it much more with rice instead. Aside from that as a guy who has probably eaten and made this dish thousands of times this recipe should get you a really great result.

I have my version lying around somewhere, I'll have to post it soon.

I associate avgolemono with Miller's Pub on Wabash in Chicago. It is the classic Greek-owned diner food.

Barrett, apparently it's still around if you want to journey down to Hyde Park:

http://chicago-hotels.tripadvisor.com/Restaurant_Review-g35805-d431336-Reviews-Salonika_Restaurant-Chicago_Illinois.html

1440 E. 57th Street, Chicago

Or maybe you'd be better off hitting Ann Sathers...

I was never a Salonika denizen. Charge to Harold's, we all sing!

You West Sider (of Hyde Park)! For those of us at the Blackstone, it was literally ata the end of the road. Does this mean you missed out on Medusa's too??

Was Medusa's the place near the Co-op that closed at the end of your first year? If so, I went there a few times.

Was it Medusa's or Medea's?

Oops. Medici. It was between the IC train station and Blackstones on 57th, across from Powells' books.

Medusas was a night-club for teens.

Must have destroyed the brain cells including that information a while back...!

The Medici moved down the street towards the quad. It's still on 57th, though, just close to the old O'Gara's space.

Meg, if you have any lemons still left, preserve some of them in salt. (Basically, cut one lemon into 8 wedges and drizzle it with sea salt and the juice of another lemon. Put it in a glass container with a non-metal lid and put it on the shelf. Turn it every day for seven days. Then cover with a little olive oil and refrigerate for up to 6 months. I got this method from Patricia Wells' "At Home in Provence" cookbook) Preserved lemons are absolutely brilliant in pasta. Also good with dried apricots in couscous.

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