Wednesday, February 15, 2012
Nothing to see here...except a plain brown bag
Chicago Called Most Corrupt City In Nation
A former Chicago alderman turned political science professor/corruption fighter has found that Chicago is the most corrupt city in the country. He cites data from the U.S. Department of Justice to prove his case.
University of Illinois at Chicago professor Dick Simpson, who served as alderman of the 44th Ward in Lakeview from 1971 to 1979, estimates the cost of corruption at $500 million a year. Since the 1970s, four of Illinois’ seven governors have been convicted (Otto Kerner, Dan Walker, George Ryan and Rod Blagojevich). In addition, dozens of Chicago alderman and other city and county public officials have been found guilty.
Corruption, Simpson said, is intertwined with city politics. Simpson found that about a third of sitting alderman since 1973 have been corrupt. “We have had machine politics since the Great Chicago Fire of 1871,” he said. “Machine politics breeds corruption inevitably.” Simpson is set to present his full report Wednesday morning, and testify before the new Chicago Ethics Task Force at City Hall Wednesday night.
http://chicago.cbslocal.com/2012/02/14/chicago-called-most-corrupt-city-in-nation/
And who can forget Operation Greylord?
http://www.fbi.gov/news/stories/2004/march/greylord_031504
A very sad state of affairs.
A former Chicago alderman turned political science professor/corruption fighter has found that Chicago is the most corrupt city in the country. He cites data from the U.S. Department of Justice to prove his case.
University of Illinois at Chicago professor Dick Simpson, who served as alderman of the 44th Ward in Lakeview from 1971 to 1979, estimates the cost of corruption at $500 million a year. Since the 1970s, four of Illinois’ seven governors have been convicted (Otto Kerner, Dan Walker, George Ryan and Rod Blagojevich). In addition, dozens of Chicago alderman and other city and county public officials have been found guilty.
Corruption, Simpson said, is intertwined with city politics. Simpson found that about a third of sitting alderman since 1973 have been corrupt. “We have had machine politics since the Great Chicago Fire of 1871,” he said. “Machine politics breeds corruption inevitably.” Simpson is set to present his full report Wednesday morning, and testify before the new Chicago Ethics Task Force at City Hall Wednesday night.
http://chicago.cbslocal.com/2012/02/14/chicago-called-most-corrupt-city-in-nation/
And who can forget Operation Greylord?
http://www.fbi.gov/news/stories/2004/march/greylord_031504
A very sad state of affairs.
Thursday, February 9, 2012
Be Safe. Only enjoy your coffee with Z&H
Today...
(Reuters) - More than 1.7 million single cup coffee brewers made by Tassimo and another 4 million Tassimo espresso coffee pads were recalled on Thursday after reports that dozens of consumers were sprayed with hot liquid and some were severely burned, the U.S. Consumer Product Safety Commission said.
Among the more than 160 consumers injured was a 10-year-old girl from Minnesota who was hospitalized with second-degree burns on her face and neck and a 2-year-old girl from Canada with second-degree facial burns.
"The plastic disc, or T Disc, that holds the coffee or tea can burst and spray hot liquid and coffee grounds or tea leaves onto consumers using the brewer and onto bystanders, posing a burn hazard,".
The bursting appliances resulted in 140 reports of consumers sprayed with hot liquid, coffee grounds or tea leaves. Of those, 37 reported suffering second-degree burns, including the 10-year-old girl, the website said.
The agency advised consumers to immediately stop using the affected models and to contact the company to order a free replacement T Disc holder for the brewing mechanism.
The second recall was issued by Kraft Foods Global Inc., of Northfield, Illinois, maker of the Tassimo espresso T Discs, which are pre-packaged ground beans in their own filter. Kraft recalled about 2.1 million packages in the U.S. and another 1.9 million in Canada, saying they can get clogged and spray hot liquid and coffee grounds, posing a burn hazard.
Consumers were advised to stop using the discs immediately and to contact the firm for a refund.
(Reuters) - More than 1.7 million single cup coffee brewers made by Tassimo and another 4 million Tassimo espresso coffee pads were recalled on Thursday after reports that dozens of consumers were sprayed with hot liquid and some were severely burned, the U.S. Consumer Product Safety Commission said.
Among the more than 160 consumers injured was a 10-year-old girl from Minnesota who was hospitalized with second-degree burns on her face and neck and a 2-year-old girl from Canada with second-degree facial burns.
"The plastic disc, or T Disc, that holds the coffee or tea can burst and spray hot liquid and coffee grounds or tea leaves onto consumers using the brewer and onto bystanders, posing a burn hazard,".
The bursting appliances resulted in 140 reports of consumers sprayed with hot liquid, coffee grounds or tea leaves. Of those, 37 reported suffering second-degree burns, including the 10-year-old girl, the website said.
The agency advised consumers to immediately stop using the affected models and to contact the company to order a free replacement T Disc holder for the brewing mechanism.
The second recall was issued by Kraft Foods Global Inc., of Northfield, Illinois, maker of the Tassimo espresso T Discs, which are pre-packaged ground beans in their own filter. Kraft recalled about 2.1 million packages in the U.S. and another 1.9 million in Canada, saying they can get clogged and spray hot liquid and coffee grounds, posing a burn hazard.
Consumers were advised to stop using the discs immediately and to contact the firm for a refund.
Wednesday, January 18, 2012
Check Please! Redux
If you missed Sam's epic portrayal of himself on CHECK PLEASE! you can use this link:
http://www.wttw.com/main.taf?erube_fh=cp&cp.submit.restaurantDetail=1&cp.id=392
to relive this seminal moment in the culture of food television.
(note: it was very nice of the folks at CHECK PLEASE! to have us on the show and we are grateful that the response has been so generous. Thank you to everyone who has shared kind words with us.)
http://www.wttw.com/main.taf?erube_fh=cp&cp.submit.restaurantDetail=1&cp.id=392
to relive this seminal moment in the culture of food television.
(note: it was very nice of the folks at CHECK PLEASE! to have us on the show and we are grateful that the response has been so generous. Thank you to everyone who has shared kind words with us.)
Wednesday, January 11, 2012
Check Please!
Check, Please!
Be like Mike Teavee (and not like Augustus Gloop)and get your fill of Z&H on this week's episode of Check, Please! airing Friday at 8 pm on WTTW11
Be like Mike Teavee (and not like Augustus Gloop)and get your fill of Z&H on this week's episode of Check, Please! airing Friday at 8 pm on WTTW11
Saturday, January 7, 2012
Big City Suds at Z&H (it is a short leap from cheese to soap)
Big City suds are made with wonderful high quality olive and vegetable oils. There are no fillers, chemicals or hardeners. These soaps leave your skin feeling soft and smoothe, not dry and itchy.
All of these soaps are handmade using a cold-process method, where nutrient-rich oils are blended with distilled water and sodium hydroxide. They are then poured into molds, cut, and left to cure for 4-6 weeks. The natural result of this method is a soap that is very high in glycerin, a humectant that attracts moisture to the skin. Each batch begins with olive oil, palm oil, and coconut oil, as this combination results in a gentle soap with a silky feel and a beautiful lather. From there they incorporate additional ingredients such as butters, infusions, mineral-rich clays, and botanicals, to influence the feel, scent, and sight of the finished bar. No animal fats are used, and products that contain any animal products such as beeswax, honey, or milk, are indicated in the list of ingredients.
Come on now, it's time to get squeaky clean with Big City Suds.
All of these soaps are handmade using a cold-process method, where nutrient-rich oils are blended with distilled water and sodium hydroxide. They are then poured into molds, cut, and left to cure for 4-6 weeks. The natural result of this method is a soap that is very high in glycerin, a humectant that attracts moisture to the skin. Each batch begins with olive oil, palm oil, and coconut oil, as this combination results in a gentle soap with a silky feel and a beautiful lather. From there they incorporate additional ingredients such as butters, infusions, mineral-rich clays, and botanicals, to influence the feel, scent, and sight of the finished bar. No animal fats are used, and products that contain any animal products such as beeswax, honey, or milk, are indicated in the list of ingredients.
Come on now, it's time to get squeaky clean with Big City Suds.
Tuesday, January 3, 2012
A Beefy Top Ten list
top ten health reasons to eat grassfed beef.
According to a 2009 study that was a joint study by the USDA and Clemson University, grassfed beef has some unique benefits that grainfed beef may not have:
1. Lower in total fat
2. Higher in beta-carotene
3. Higher in vitamin E (alpha-tocopherol)
4. Higher in the B-vitamins thiamin and riboflavin
5. Higher in the minerals calcium, magnesium, and potassium
6. Higher in total omega-3s
7. Better ratio of omega-6 to 3 fatty acids (1.65 vs 4.84)
8. Higher in CLA (cis-9 trans-11), a potential cancer fighter
9. Higher in vaccenic acid (which can be transformed into CLA)
10. Lower in the saturated fats linked with heart disease
Mooo (chew chew) Mooo.
According to a 2009 study that was a joint study by the USDA and Clemson University, grassfed beef has some unique benefits that grainfed beef may not have:
1. Lower in total fat
2. Higher in beta-carotene
3. Higher in vitamin E (alpha-tocopherol)
4. Higher in the B-vitamins thiamin and riboflavin
5. Higher in the minerals calcium, magnesium, and potassium
6. Higher in total omega-3s
7. Better ratio of omega-6 to 3 fatty acids (1.65 vs 4.84)
8. Higher in CLA (cis-9 trans-11), a potential cancer fighter
9. Higher in vaccenic acid (which can be transformed into CLA)
10. Lower in the saturated fats linked with heart disease
Mooo (chew chew) Mooo.
Wednesday, December 28, 2011
Food as Time Travel: Classic Fondue
When the aliens landed in the 1950's and left us the gift of fondue (science fact), the Swiss jumped right on board the craze, everyone else took a little time. The Swiss chef Conrad Egli, himself an Alien, brought fondue to the New York restaurant Chalet Suisse and in a matter of a few short years everyone had a small tinny fondue set, or three.
Fondue comes from a French word that simply means "melted". A standard Neuchateloise recipe calls for Emmenthal and/or Gruyere, and the other favorite, the half-and-half fondue mixture, is still half Emmenthal and half Vacherin, as it has been for over a century. American fondue pots are by-and-large sad. The Swiss use a vessel called the caquelon, a big earthenware or metal pot with a handle. Treat yourself and go out and get a good one.
This classic recipe is measured per person.
Ingredients:
2 1/2 fluid ounces dry white wine
5 1/2 ounces Emmental and Gruyere cheese, grated and mixed half and half
1 teaspoon cornstarch
A shake of pepper
A grind of fresh nutmeg
6 oz white bread (French bread / baguette or Italian bread by preference), cubed
1/2 fluid ounce Kirsch
Kirsch (also known as kirschwasser, "cherry water", is actually a Swiss cherry hootch. Clear and dry. Not cherry brandy. Most good liquor stores carry kirsch. Oh, if you're concerned about the alcohol in the kirschwasser (we are not), it will boil off during the process of cooking the fondue. The purpose of the kirsch is both for flavoring and to make the fondue more digestible, which can be an issue when you're eating something with so much cheese in it.
For the pot, you'll also need a clove of garlic.
To make the fondue:
Cut the clove of garlic in two and rub the inside of the pot, pan or caquelon with one or both the halves, depending on your preference. Then let the pot dry until the rubbed places feel tacky. Put the wine in the pot and bring it to a boil.
Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. Remove the dish to a chafing dish or a stand on top of a small live flame and keep it bubbling slowly. Bread should have been cubed -- about 1-inch cubes -- for spearing with fondue forks and stirring around in the cheese.
Do not drink water with fondue, -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling full. It works.
Now get to it.
Fondue comes from a French word that simply means "melted". A standard Neuchateloise recipe calls for Emmenthal and/or Gruyere, and the other favorite, the half-and-half fondue mixture, is still half Emmenthal and half Vacherin, as it has been for over a century. American fondue pots are by-and-large sad. The Swiss use a vessel called the caquelon, a big earthenware or metal pot with a handle. Treat yourself and go out and get a good one.
This classic recipe is measured per person.
Ingredients:
2 1/2 fluid ounces dry white wine
5 1/2 ounces Emmental and Gruyere cheese, grated and mixed half and half
1 teaspoon cornstarch
A shake of pepper
A grind of fresh nutmeg
6 oz white bread (French bread / baguette or Italian bread by preference), cubed
1/2 fluid ounce Kirsch
Kirsch (also known as kirschwasser, "cherry water", is actually a Swiss cherry hootch. Clear and dry. Not cherry brandy. Most good liquor stores carry kirsch. Oh, if you're concerned about the alcohol in the kirschwasser (we are not), it will boil off during the process of cooking the fondue. The purpose of the kirsch is both for flavoring and to make the fondue more digestible, which can be an issue when you're eating something with so much cheese in it.
For the pot, you'll also need a clove of garlic.
To make the fondue:
Cut the clove of garlic in two and rub the inside of the pot, pan or caquelon with one or both the halves, depending on your preference. Then let the pot dry until the rubbed places feel tacky. Put the wine in the pot and bring it to a boil.
Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. Remove the dish to a chafing dish or a stand on top of a small live flame and keep it bubbling slowly. Bread should have been cubed -- about 1-inch cubes -- for spearing with fondue forks and stirring around in the cheese.
Do not drink water with fondue, -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling full. It works.
Now get to it.
Tuesday, December 27, 2011
VEGETARIAN Caviar (really)
Sure it sounds crazy, but it is terrific (and at a great price). Amaze and astound your hard-to-please vegetarian friends and family.
Aqua Gourmet Perles de Mer. At least try it.
Aqua Gourmet Perles de Mer. At least try it.
Cue the cork popping sound.
Bottle with lots of bubbles. Check.
Platter with favorite cheeses to compliment bottle with bubbles. Think Z&H.
We can choose a few of our favorite cheeses from 2011 so you can enjoy four hand-selected cheeses from mild to medium-strong that happen to pair perfectly with bubbles. Give us a call and make our yummy cheese a part of your celebration as a great hostess gift or the center of your fancy spread. Get it for just $65.
Also, leave the novelty glasses at home.
Platter with favorite cheeses to compliment bottle with bubbles. Think Z&H.
We can choose a few of our favorite cheeses from 2011 so you can enjoy four hand-selected cheeses from mild to medium-strong that happen to pair perfectly with bubbles. Give us a call and make our yummy cheese a part of your celebration as a great hostess gift or the center of your fancy spread. Get it for just $65.
Also, leave the novelty glasses at home.
Thursday, December 15, 2011
Z&H Gift Cards and Gift Baskets...they say you care...and you're smart
For those SPECIAL people on your list a Z&H Gift Card or Gift Basket will scream, "this holiday season, you, you are the most important person I can imagine thinking about at this moment". They are also good for a person that may have saved you from a bear attack.
Gift cards are avail in any amount and our gift baskets are in a range of prices.
Gift cards are avail in any amount and our gift baskets are in a range of prices.
Thursday, December 8, 2011
Happy Holidays...for small business and debit cards not so much.
Interesting Holiday reading:
Debit-Fee Cap Has Nasty Side Effect
Link:
http://online.wsj.com/article/SB10001424052970204319004577084613307585768.html?mod=WSJ_article_MoreIn_Business
As they say, the game is rigged.
Ho Ho Ho.
Debit-Fee Cap Has Nasty Side Effect
Link:
http://online.wsj.com/article/SB10001424052970204319004577084613307585768.html?mod=WSJ_article_MoreIn_Business
As they say, the game is rigged.
Ho Ho Ho.
Sunday, November 27, 2011
Sour Puss Pickle Products $1 off per jar until Christmas!
Sour Puss Pickles is a small batch pickling company based in Brooklyn, NY. They operate with one goal in mind: create every jar of pickles with as much care as if it were being stored in your own cellar. They work directly with New York, New Jersey, Connecticut and Pennsylvania farms, insuring the highest level of freshness and quality in each products. Even the vinegar are locally sourced.
They are one part of a small food community, which also includes farms, vendors and eventually consumers that aim to preserve sustainable, local food systems.
From the delicate layering and rationing of spices in each handcrafted jar, to the well-researched brine and flavor combinations they bring the time-honored tradition of home canning to your kitchen.
From now until Christmas Z&H is knocking $1 off the cost of a jar. They are excellent.
They are one part of a small food community, which also includes farms, vendors and eventually consumers that aim to preserve sustainable, local food systems.
From the delicate layering and rationing of spices in each handcrafted jar, to the well-researched brine and flavor combinations they bring the time-honored tradition of home canning to your kitchen.
From now until Christmas Z&H is knocking $1 off the cost of a jar. They are excellent.
Tuesday, November 22, 2011
Christmas decorations going up...
on 47th Street light poles. Nice, but it would be better if they had spent the money on replacing the missing sidewalk (ten years missing and counting) around the sad, overgrown, Muntu Dance Theater wasteland at the corner of 47th and Greenwood. Not the kind of gateway you would expect at the corner of the President of the United States street. Ho ho ho.
Friday, November 18, 2011
An Original Story
An Original Story from Z&H:
A tractor ran into an airplane.
He got smoke in his mouth and he got sick.
He went to the doctor.
The plane was broken and could not fly.
He is a wooden plane.
Then an elephant ate the plane.
The End.
D.M.M. Schau, age 3
Remember, we have a fantastic selection
of Thanksgiving menu offering.
A tractor ran into an airplane.
He got smoke in his mouth and he got sick.
He went to the doctor.
The plane was broken and could not fly.
He is a wooden plane.
Then an elephant ate the plane.
The End.
D.M.M. Schau, age 3
Remember, we have a fantastic selection
of Thanksgiving menu offering.
Monday, November 14, 2011
Zaleski & Horvath MarketCafe Thanksgiving Menu
We are happy to be offering our Z&H Thanksgiving menu. This year we are offering natural, farm-raised turkeys from Indiana, Pekin Duck from Indiana, and Goose.
We are also offering a range of sides that include Z&H Apple & Sage stuffing, Sauteed Brussels Sprouts with toasted pecans, Truffled Mashed Potatoes, Sweet Potato Salad, and our super-fantastic Cranberry Sauce.
We are also fully sanctioned by the International Pie Council (IPC) to offer CLassic Apple, Pumpkin, Southern Sweet Potato, Pecan with Rum, Classic Pecan, Lemon Meringue, and Apple and concord grape pies. These are 9" pies.
Orders for pies need to be submitted by November 18th, and Turkey, Duck and Goose orders are filling up fast so please reserve yours as soon as you can.
We are also offering a range of sides that include Z&H Apple & Sage stuffing, Sauteed Brussels Sprouts with toasted pecans, Truffled Mashed Potatoes, Sweet Potato Salad, and our super-fantastic Cranberry Sauce.
We are also fully sanctioned by the International Pie Council (IPC) to offer CLassic Apple, Pumpkin, Southern Sweet Potato, Pecan with Rum, Classic Pecan, Lemon Meringue, and Apple and concord grape pies. These are 9" pies.
Orders for pies need to be submitted by November 18th, and Turkey, Duck and Goose orders are filling up fast so please reserve yours as soon as you can.
Tuesday, October 25, 2011
Toffee Tasting Tomorrow...
Who could actually say "no" to a toffee tasting (57th Street store, Wednesday, 26Oct, 11AM-2PM (or until the toffee is gone or the toffee tasting experts beg for mercy)
If Hyde Park was toffee, it would be Terry's Toffee. Award-winning toffee, enrobed in lucscious dark, milk and white chocolate.
Terry's Toffee began out of love for an irresistible family recipe. Through intuition and creativity it has evolved into the highest order of sweets. This premium toffee will surprise, delight and inspire. And, Ooo-la-la.
If Hyde Park was toffee, it would be Terry's Toffee. Award-winning toffee, enrobed in lucscious dark, milk and white chocolate.
Terry's Toffee began out of love for an irresistible family recipe. Through intuition and creativity it has evolved into the highest order of sweets. This premium toffee will surprise, delight and inspire. And, Ooo-la-la.
Thursday, October 20, 2011
New Soups...with the weather you know.
Heart-Warming Soups from the local company Spark of the Heart are now at both Zaleski & Horvath MarketCafe locations. They are excellent, and they work right out of the package, no extra ingredient hoop-jumping necessary.
They use organic ingredients, split peas, lentils, and beans bought locally. They are vegan and are easily prepared - just add water and some olive oil if you like.
The vegetables are sourced from a small company in northern Wisconsin. They are air-dried and contain no preservatives. We have all three current varieties and they tell they are working on a few more. Delicious.
They use organic ingredients, split peas, lentils, and beans bought locally. They are vegan and are easily prepared - just add water and some olive oil if you like.
The vegetables are sourced from a small company in northern Wisconsin. They are air-dried and contain no preservatives. We have all three current varieties and they tell they are working on a few more. Delicious.
Tuesday, October 18, 2011
Holiday menu on the way
Just a quick note on Zaleski & Horvath MarketCafe menu offerings for the upcoming holiday season (yes, it is in fact time to start thinking about...everything). We will be offering Turkeys, Duck, and Goose for pre-order as well as a range of creative and traditional sides and salads. we will also be offering our delicious brine mix again this year. And we will have some new surprises as well.
Gobble Gobble.
Gobble Gobble.
Sunday, July 10, 2011
Croissant Evolution
We have been working on improving our already excellent croissant. Our latest croissant, available in traditional, chocolate, and almond versions, is a traditional style croissant with fantastic flakiness. We do run out, if you want to try one, earlier in the day is always better.
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