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Author Topic: Portillo's  (Read 28886 times)

DegenerateDish

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Re: Portillo's
« Reply #75 on: July 25, 2016, 03:51:37 PM »
Winner, winner, chicken dinner.  ;D

I grew up there, parents still live there. That Al's on County Farm/Army Trail was open for like 6 months. I still miss CeeBee's grocery store.

warriorchick

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Re: Portillo's
« Reply #76 on: July 25, 2016, 04:11:50 PM »
I grew up there, parents still live there. That Al's on County Farm/Army Trail was open for like 6 months. I still miss CeeBee's grocery store.

I am still honked off about Addante's closing.  That was the closest thing we had to a family-run Italian joint.
Have some patience, FFS.

brandx

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Re: Portillo's
« Reply #77 on: July 25, 2016, 06:46:06 PM »
I don't know what Crisco is, but can it really be that much cheaper than Krispy Kremes?  I think I paid like $6.75 for a dozen Krispy Kremes the last time I went.

If you eat them while they're fresh and hot they're fantastic.  If you let them get cold and soggy they're horrible.

Crisco was basically lard in a can.

BTW, I always thought KKs were among the worst doughnuts available.

MU82

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Re: Portillo's
« Reply #78 on: July 25, 2016, 07:33:00 PM »
Crisco was basically lard in a can.

BTW, I always thought KKs were among the worst doughnuts available.

Crisco IS lard in a can. It's still on your grocer's shelf.

Hot, fresh KKs are delicious -- at least to millions of folks like me.
“It’s not how white men fight.” - Tucker Carlson

4everwarriors

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Re: Portillo's
« Reply #79 on: July 25, 2016, 07:39:03 PM »
Y'all should go grain-free and end dis dick measurin' contest, ai na?
"Give 'Em Hell, Al"

real chili 83

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Re: Portillo's
« Reply #80 on: July 25, 2016, 07:42:44 PM »
Crisco IS lard in a can. It's still on your grocer's shelf.

Hot, fresh KKs are delicious -- at least to millions of folks like me.

Nothing better to fry your fresh caught walleye in....except for maybe bacon grease

Heart attack on a plate, bit very nummy.  Thank god we do that only every other year. 

warriorchick

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Re: Portillo's
« Reply #81 on: July 25, 2016, 07:48:07 PM »
Crisco IS lard in a can. It's still on your grocer's shelf.


Actually it isn't lard at all; it's hydrogenated vegetable oil.

Have some patience, FFS.

MU82

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Re: Portillo's
« Reply #82 on: July 25, 2016, 09:57:06 PM »
Actually it isn't lard at all; it's hydrogenated vegetable oil.

Oh, you and your facts.

I'm stickin' with lard!
“It’s not how white men fight.” - Tucker Carlson

Benny B

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Re: Portillo's
« Reply #83 on: July 26, 2016, 07:53:18 AM »
Oh, you and your facts.

I'm stickin' with lard!

Enjoy your trans fats, domino.
Wow, I'm very concerned for Benny.  Being able to mimic Myron Medcalf's writing so closely implies an oncoming case of dementia.

rocket surgeon

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Re: Portillo's
« Reply #84 on: July 26, 2016, 12:45:55 PM »
Y'all should go grain-free and end dis dick measurin' contest, ai na?

I'd say F' it all and come on over to the heart attack grill. At least they are ready for ya if ya havin some palpitations EyN'a?

https://www.facebook.com/heartattackgrill/
don't...don't don't don't don't

dgies9156

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Re: Portillo's
« Reply #85 on: July 26, 2016, 10:29:49 PM »
Actually it isn't lard at all; it's hydrogenated vegetable oil.

It's Crisco for Godssake. It's grease with a capital "G".

Or as the song once said:

Krispy Kreme sure has the flavor other donuts lack

Once you try them you will like them and you'll hurry back.....


Grease is grease no matter how you cut it. Hydrogenated vegetable oil is chemical word for corn-based grease!

keefe

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Re: Portillo's
« Reply #86 on: July 27, 2016, 01:58:47 AM »
Keefe,

That's a dandy looking deer rifle you have in your picture.

M4 is the finest damn weapon a man can carry. Problem with using it for deer hunting is that there won't be much deer left after getting plugged with three rounds. Nice pink cloud, though.


Death on call

warriorchick

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Re: Portillo's
« Reply #87 on: July 27, 2016, 07:16:46 AM »
It's Crisco for Godssake. It's grease with a capital "G".

Or as the song once said:

Krispy Kreme sure has the flavor other donuts lack

Once you try them you will like them and you'll hurry back.....


Grease is grease no matter how you cut it. Hydrogenated vegetable oil is chemical word for corn-based grease!

I never said Cisco wasn't grease. I said it wasn't lard. Lard is pig fat.
« Last Edit: July 27, 2016, 07:21:16 AM by warriorchick »
Have some patience, FFS.

Benny B

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Re: Portillo's
« Reply #88 on: July 27, 2016, 01:06:25 PM »
I never said Cisco wasn't grease. I said it wasn't lard. Lard is pig fat.

All this talk of lard is making me hungry for some pork belly.
Wow, I'm very concerned for Benny.  Being able to mimic Myron Medcalf's writing so closely implies an oncoming case of dementia.

dgies9156

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Re: Portillo's
« Reply #89 on: July 27, 2016, 05:04:58 PM »
All this talk of lard is making me hungry for some pork belly.

Go eat your bacon Benny!!!!!

Benny B

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Re: Portillo's
« Reply #90 on: July 28, 2016, 10:10:12 AM »
Go eat your bacon Benny!!!!!

The local Costco gets their shipments of pork belly on Thursday mornings... a $1.50 lunch and a glorious slab of swine flesh is in my immediate future.
Wow, I'm very concerned for Benny.  Being able to mimic Myron Medcalf's writing so closely implies an oncoming case of dementia.

dgies9156

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Re: Portillo's
« Reply #91 on: July 28, 2016, 01:10:29 PM »
The local Costco gets their shipments of pork belly on Thursday mornings... a $1.50 lunch and a glorious slab of swine flesh is in my immediate future.

Sounds like an invite for lunch LOL

rocket surgeon

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Re: Portillo's
« Reply #92 on: July 29, 2016, 02:25:14 AM »
The local Costco gets their shipments of pork belly on Thursday mornings... a $1.50 lunch and a glorious slab of swine flesh is in my immediate future.

What's local?  I use the one in new Berlin. If that's a fact jack, I'm gonna be makin me some bacon today. Still have 6lbs of beef brisket smoked up in the freezer.
don't...don't don't don't don't

rocket surgeon

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Re: Portillo's
« Reply #93 on: July 29, 2016, 02:26:56 AM »
M4 is the finest damn weapon a man can carry. Problem with using it for deer hunting is that there won't be much deer left after getting plugged with three rounds. Nice pink cloud, though.


Damn!  I miss the political threads, but just gotta sit back and zip it...zip it good...
don't...don't don't don't don't

Benny B

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Re: Portillo's
« Reply #94 on: July 29, 2016, 08:47:22 AM »
What's local?  I use the one in new Berlin. If that's a fact jack, I'm gonna be makin me some bacon today. Still have 6lbs of beef brisket smoked up in the freezer.

Mettawa (first one south of the border).  Not sure if New Berlin's in a different "territory" (despite essentially being 60 +/- miles away)... purchasing is very provincial and boundaries are arbitrary, so not only do you might have a different ship day, your bellies may be sourced from a different supplier. 

It never ceases to amaze me talking to my step-brother-in-law about Costco's supply chain and logistics.
Wow, I'm very concerned for Benny.  Being able to mimic Myron Medcalf's writing so closely implies an oncoming case of dementia.

real chili 83

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Re: Portillo's
« Reply #95 on: July 29, 2016, 03:01:47 PM »
Mettawa (first one south of the border).  Not sure if New Berlin's in a different "territory" (despite essentially being 60 +/- miles away)... purchasing is very provincial and boundaries are arbitrary, so not only do you might have a different ship day, your bellies may be sourced from a different supplier. 

It never ceases to amaze me talking to my step-brother-in-law about Costco's supply chain and logistics.

Save a belly for home made bacon.  The Art of Manliness web site has a great recipe.

rocket surgeon

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Re: Portillo's
« Reply #96 on: July 29, 2016, 04:21:59 PM »
Save a belly for home made bacon.  The Art of Manliness web site has a great recipe.

I always have every intention of doing that, and then break down and smoke 'em...but I don't inhale of course
don't...don't don't don't don't

real chili 83

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Re: Portillo's
« Reply #97 on: July 30, 2016, 07:22:11 AM »
They take a week to cure, but you won't be disappointed.

Benny B

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Re: Portillo's
« Reply #98 on: August 01, 2016, 12:52:44 PM »
After a good coating of my secret recipe dry rub, I slapped that thing on the smoker Friday afternoon and let it sit over cherry wood until midnight at about 180-195F.  Then I finished it off in the oven at 210F overnight.  Fu%K you, Folgers... walking downstairs in the morning to that aroma would have made Ghandi hungry.  The thing essentially fell apart, which is exactly what I was going for, and 10 lbs of belly turned into 3 lbs after the family party on Saturday... it probably would have been gone completely had I not run out of pretzel rolls.

I might be going home for lunch today.

Wow, I'm very concerned for Benny.  Being able to mimic Myron Medcalf's writing so closely implies an oncoming case of dementia.

TallTitan34

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Re: Portillo's
« Reply #99 on: August 02, 2016, 02:21:58 PM »
So is the Brookfield Portillos going to have autographed pictures of Chicago celebs and athletes like all of the others?

 

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