CHiCAGO BURGER COMPANY’S PREMIUM ANGUS BEEF BURGER

Chicago’s Burgers:

Chicago Burger Company’s Premium Angus Beef Burger

Location:

Chicago Burger Company’s Premium Angus Beef Burger

301 East North Water Street
Chicago, IL 60611
(312) 329-7272

Includes:

Cheese
Tomato
Lettuce
Onion
Pickle
Roasted Red/Polano Peppers
Southwestern Guacamole

Price:

$10.00

Review:

This burger joint is in a great location, on the ground floor of the Sheraton Hotel facing the river. This was my first time eating at this place and I was not impressed. The first thing I noticed was that the bun was soggy. A non-toasted bun is not always a bad thing, but this bun was just horrible. Next, the beef tasted absoluted unseasonsed. Finally, the topping were acceptable. I can’t but think that if the bun was toasted and the beef was seasoned this would be have been an amazing burger. But as it was, this burger was at best so-so.

Rating:

HARRY CARAY’S PEPPERCORN CRUSTED WAGYU BURGER

Chicago’s Burgers:

Harry Caray’s Peppercorn Crusted Wagyu Burger

Location:

Harry Caray’s Italian Steakhouse

33 W. Kinzie St.
Chicago, IL 60610
(312) 828-0966

Includes:

(on) Pretzel Roll
Gorgonzola Cheese
Tomato
Lettuce
Onion
Fries or Roasted Vegetable Pasta Salad or Steamed Broccoli

Price:

$14.95

Review:

Harry Caray’s burgers don’t disappoint. I don’t have a bad thing to say about their burgers. Perfectly seasoned, done just the way I asked, amazing cheese, great bun. My only complaint is the sub-par, cooked in old oil, stale tasting fries. Skip the fries and you have yourself one of the best burgers in the city.

Rating:

KYOTO

CUSTOM CHI-TOWN VANS

Pair of custom VANS (White VANS) “OFF THE WALL” with the Chicago skyline on the front and the Chicago logo on the back.

I really liked wearing these, but they did not last. I used the wrong type of paint, and after a while it began to crack and chip. Too bad…

JAPAN MiSC

TOKYO SPRiNG

YAKiSOBA – 焼きそば

Yakisoba (焼きそば) is a Japanese dish that literary translates to fried-noodles. However, the name is a bit deceptive as the noodles are made from wheat flour and eggs, while traditional soba noodles are made from buckwheat. Nonetheless, yakisoba is a popular fast food in Japan, and is often sold by street vendors. It can be found during most festivals at stalls being stir-fried on large flat-top grills with double spatulas.

COOKING DIRECTIONS:

• Yakisoba is delicious and easy to cook. However, the challenge is to not overcook the beef, making it tough & stringy.
• Begin by slicing the onion into half circles, the cabbage into thin slices, and the carrots into thin strips. The easiest way to shred the carrot is to use a peeler to slice it thinly, then dice it into long pieces.
• Next, heat a tablespoon of canola oil to medium-low heat, then add the onion. (If the onions begin to burn you can add the carrots early, which will add just enough moisture to keep the onions from burning.)
  

• After the onion (and carrots) are cooked, raise the heat to medium-high and add the beef (or other meat). If you are adding garlic or ginger, add it with the beef or just after.

• Just as the beef is cooking through, mix in the yakisoba sauce.
• Add (cooked) noodles, and top off the skillet with the cabbage, carrots, and sprouts. Pour in a little water, soy sauce, and mirin over the cabbage and cover the skillet. Do not mix. Lower the heat to medium and wait about five minutes.
• Uncover and stir-fry until the liquids evaporate.

MR. GREEK’S ITALiAN BEEF

Chicago’s Italian Beefs:

Mr. Greek’s

Location:

Mr. Greek Gyros

234 S. Halsted Street
Chicago, IL 60607
(312) 906-8731

Includes:

Italian Sweet Peppers
Giardiniera (Hot Peppers)

Price:

$5.05

Review:

Mr. Greek’s Italian Beef is among the biggest in the city. It was so big that I was forced to tackle it with a fork after failing to get the entire thing in my mouth and not on my face. After eating more than half the beef, it finally became the same size as many of the other Italian Beefs. Overall, it was good and more than satisfying. The only thing missing was a little extra kick in flavor, but that’s just a personal preference.

Rating:

SMOKiNG FROGGY

Hand drawn with my trusty Pigma Microns (#01 & 05) and a ton of Sharpie Permanent Markers on the back of a clipboard.

Based on the ‘Opticz Smoking Froggy Blacklight Reactive Tapestry‘

ATOMiC CHICKEN

One of the main characters in one my fictional stories about the post apocalyptic world called “Earth-Atomos”. Drawn in pencil by hand. The lead was softer than I prefer and I was unable to make the shading as clean as I like.

In a post apocalyptic world, men is an endangered species. While pets and other furry creatures of the 21st century roam the lands. However, these  once harmless critters have been transformed by radiation and the industrial waste of old to dominated the food chain.

The “Atomic Chickens” are one of the deadliest creatures on Earth-Atomos. They stand 3-5 meters tall, shoot a mild laser from their eyes, and can glide short distances. While their beaks cover their receding rows of razor sharp teeth.