Is it too soon for Halloween Oreos? The fall chill in the air and my favorite holiday inspired me to pick up a box for the first time in years, only to discover that Oreo has actually come a long way from the Double Stuff and classic Halloween orange. There’s a slew of new fillings out there now like chocolate cream, peanut butter creme, mint chip creme, and reduced fat. I’ve also heard rumblings of a strawberry milkshake Oreo, but have yet to see them on the shelves, anyone know of any other new flavors?
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Oreo report
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More on the Berry Chill spoon…
It was so not “Freaky Freezie” weather today, but the cool winter gloves from the 1980s that changed colors when exposed to cold air came up when I asked Berry Chill founder and CEO Michael Farah about how the Berry Chill spoon changes from mint green to brown when it gets cold. An elizabites commenter had been curious about the spoon after an earlier post regarding my obsession with the frozen yogurt chain, and wanted to know more. Farah revealed that it was his childhood “Freaky Freezie” gloves (you know you still remember yours..me: rocket ship) that inspired the spoons when he found out he could use the same technology on environmentally friendly plastic. Think a pair of FF’s found on Ebay would still work?
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Big Sandwich Tuesday
For months, a group of my hungriest friends have organized “Big Sandwich Tuesday” during their lunch hours. They scour the city for burgers, sliders, hoagies and anything else that features serious fillings loaded up between two massive pieces of bread. So far they’ve hit up the following spots, but need more suggestions..anyone? Remember, it needs to be a sandwich and it needs to be big. Oh, and Tuesday.
Eppy’s Deli: Roast beef sandwich
Portillo’s: Beef and cheddar croissant
Kuma’s Corner: Famous Kuma burger, yes, with the egg
Ricobene’s: Chicken Parmesan sandwich
Perry’s Deli: Peter Panski (ham, peanut butter, bacon, lettuce, tomato, mayo)
Al’s Italian Beef: Classic Italian beef sandwich
Hooter’s: Rib-eye steak sandwich
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Bacon beans?
Is everything really better with bacon? While they sound promising in theory, I gave ’em a try and the only good thing about bacon jelly beans is the cool box. 
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Chicago chef shout-outs
When I’m not bloggin’, I’m editin’ and when I’m not editin,’ I’m writin.’ If you’re looking for a coupla tasty reads, check out my stories on the green practices of Chicago chefs like Charlie Trotter and Rick Bayless in the fall issue of the London-based CNN Traveller magazine, and my review of local restaurant cooking classes in the September issue of Chicago magazine. End shameless plug.
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Brew City blogging
This holiday weekend will take me to my native of Milwaukee, WI (also known as The Brew), where a bevy of blogging awaits. If you’ve been to MKE before, images of Kopp’s Frozen Custard, George Webb’s burgers and of course, Miller beer may come to mind, and while those things are in a class of their own, there is so much more to nosh on in the “the good land.” Look for a red velvet cupcake report from the Milwaukee Public Market, ice cream cocktails At Random (one of my top five favorite Midwest bars next to Paul’s Club in Madison and Danny’s in Chicago) and a homemade pickle recipe with step-by-step instruction complements of my ‘rents. Brewtown natives have any other suggestions?
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More things to love about Graham Elliot
I already gushed over Graham Elliot’s new River North restaurant a few posts back, but did I mention his supercool Web site? Check it out and be sure to click on the food shots.
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Going gastrosexual
While a metrosexual man takes over the bathroom, a gastrosexual guy goes straight for the kitchen.
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ELIZABITES 