Chicago Fire Pizzeria - Palladio

I had been meaning to take B to Chicago Fire Pizzeria, they had just opened a new location closer to my house, and I have been to their other location in Folsom. You may remember my other post from my last visit. Anyways, I didn't like the Caesar Salad at the other location, the lettuce was wilting and kind of brown, but the one I had at the new location was fresh, crisp and very tasty! I was glad I decided to try it again. 

I had heard of their Greek Fries, and since I love French fries more than all other foods combined, I had to try them too! They had great flavor, and they serve a wedge of lemon with them. I highly suggestion squeezing it over them lightly, it adds a nice tang to the fries. The small was perfect to share between the two of us, but if you have a larger dining party, you should probably get the large.

Since I had already tried their thin crust pizza and loved it, I had to know how their deep dish pizza would be. B also likes deep dish more than thin usually, so we just stuck with the classic Pepperoni Deep Dish. It was very good, but I didn't like the crust as much as I liked the thin crust. It was however very good as leftovers. We ordered a medium, so we could take home the leftovers.

I really enjoyed the new location, it wasn't busy, and our drinks were refilled frequently. I will definitely go back and try some of their other menu items!

Belgian Waffles

I decided to make brunch with my dad, so he was in charge of the bacon, and I made the waffles. These didn't turn out as crispy as I had hoped, but that may have been from our waffle maker, and not the batter itself. Be sure to butter the waffle maker before ladling the batter in, or else it won't be as tasty! Serve with a mix of butter and real maple syrup!

Here's the recipe adapted from Bobby Flay

Ingredients:

1 ¾ cups All-Purpose Flour
2 tsp Baking Powder
¼ tsp Baking Soda
3 Tbsp Sugar
½ tsp Fine Salt
3 large Eggs
½ cup (1 stick) Unsalted Butter, melted and cooled, plus more for waffle iron
1 ½ cups Milk (if you have buttermilk, substitute it for the milk and lemon juice, that was the original recipe, but I didn't have any, so this works well instead)

2 Tablespoons Lemon Juice

Directions:

1. Preheat your waffle iron and brush the grate with butter. Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl.

2. Whisk together the eggs, melted butter, milk and lemon juice in a small bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Set the batter aside at room temperature for 20 minutes. Cook the waffles according the manufacturer's directions until golden brown.

Devil's Food Cake

I made this cake before for B's birthday, and it's amazingly light and fluffy considering all the fat that goes into it! I highly recommend this cake for anyone who likes chocolate, so pretty much everyone will love it. You should keep the leftovers in the fridge since the frosting is a buttercream frosting. Then let it sit out for a little before eating straight out of the fridge, or microwave a slice for a few seconds.

Here's the recipe adapted from Alton Brown

Ingredients:
Nonstick Spray
1 cup Boiling Water
4 ounces Dutch-Process Cocoa (it must be dutch processed, even better if it's also Ghirardelli)
10 ½ ounces Dark Brown Sugar
5 ½ ounces All-Purpose Flour
4 ounces Cake Flour 
1 tsp Baking Soda
½ tsp Kosher Salt
1 cup Vegetable Oil
4 ½ ounces Sour Cream, at room temperature
2 large Whole Eggs, at room temperature
2 large Egg Yolks, at room temperature
Chocolate Frosting:
5 ½ ounces Unsalted Butter, room temperature
1 ounce Mayonnaise
3 ounces Semi-Sweet Chocolate, melted and cooled slightly
8 ounces Powdered Sugar
Pinch Kosher Salt

Directions:
1. Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.

2. Whisk the boiling water and cocoa powder together in a small bowl and set aside.

3. Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.

4. Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.

Frosting:
1. Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.

2. Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.

3. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Burgers and Brew

I have heard many good things about Burgers and Brew restaurant, so I was pretty excited when I finally got a chance to visit! I ordered the Spicy Guacamole Burger based on recommendations I found through the Foodspotting and Oink apps. I got the curly fries as my side with the burger. Since it was only 11:30 in the morning when I went, I didn't get a chance to try any one of their many beers, but hopefully I'll get to go back and do so. 

The burger was fairly good, but I was a little disappointed. It was kind of one dimensional, and had few contrasting flavors. Needless to say, I'll probably order a different burger when I go back. I think the guacamole would have been better with some tomatoes in it, but that's my opinion. The fries were nice and crispy, and overall the food was good! Right as we got our food, people starting filing in, so I can see how this place can get very busy during lunch time, and nights on the weekend, so plan ahead if you are going there during this time. Overall, I would definitely recommend coming here, especially if you like having a nice large selection of beer to go with your burger!

Meatloaf, Mashed Potatoes, and Roasted Asparagus

I've made most of this before, but I thought I'd post the photos. You can find the meatloaf recipe here. Everything turned out delicious as always.

Spicy Dr. Pepper Shredded Pork, Potatoes au Gratin, Cilantro Coleslaw, and Easy Flat Apple Pie

If you watch the Food Network, and haven't been watching Pioneer Woman, you are sorely missing out! She is one of my personal favorite food bloggers, and I highly recommend her Food Network special. Last week's episode was this meal, and I decided to make it all myself; Spicy Dr. Pepper Shredded Pork, Potatoes au Gratin, Cilantro Slaw, and Easy Flat Apple Pie. I mean, how can you go wrong with shredded pork soaked in Dr. Pepper? It was also my first time making pie dough from scratch, and I didn't horribly fail, so that was cool! I made some pulled pork nachos the next day from the leftovers, those are pictured at the bottom. 

Nachos: Use leftover shredded pork, top tortilla chips with it, cover with cheese. Bake at 350 for 5-7 minutes, until cheese is bubbly. Top with topping of your choice; guacamole, salsa, sour cream, etc.

Spicy Dr. Pepper Shredded Pork
Here's the recipe adapted from Pioneer Woman

Ingredients:
1 Whole Large Onion
1 Whole Pork Shoulder ("Pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 Can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tbsp Brown Sugar

Directions:
1. Preheat oven to 300 degrees.

2. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

3. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

4. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

5. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.

6. Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Potatoes Au Gratin
Here's the recipe adapted from Pioneer Woman

Ingredients:
1 Tbsp Butter, softened
4 large Russet Potatoes, scrubbed clean
1 ½ cups Heavy Cream
½ cup Whole Milk
2 Tbsp All-Purpose Flour
1 tsp Salt
Freshly Ground Black Pepper
1 cup Freshly Grated Sharp Cheddar
1 Green Onions, sliced thin (white and light green parts only)

Directions:
1. Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.

2. Slice the potatoes into sticks, and then cut the sticks to create a dice.

3. Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.

4. Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot.

Cilantro Coleslaw
Here's the recipe adapted from Pioneer Woman

Ingredients:
¼ Head Green Cabbage, sliced thin
¼ Head Purple Cabbage, sliced thin
1 ¼ cups Whole Milk, plus more for thinning
¾ cup Mayonnaise
1 Tbsp Sugar
2 tsp White Vinegar
¼ tsp Salt
½ tsp Ground Black Pepper
¼ tsp Cayenne Pepper
1 cup Fresh Cilantro Leaves, barely chopped

Directions:
1. Combine the shredded cabbage in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, salt, black pepper and cayenne. Add more milk if you like the dressing a little thinner. Pour over the cabbage. Toss to combine.

2. Just before serving, toss in the cilantro. Can mix the slaw up to 2 hours before serving.

Easy Flat Apple Pie
Here's the recipe adapted from Pioneer Woman

Ingredients:
2 ½ Granny Smith Apples, peeled and sliced
¼ cup Firmly Packed Brown Sugar
¼ cup Granulated Sugar
1 Tbsp All-Purpose Flour
⅛ tsp Salt
Juice Of ½ Lemon
½ Recipe Perfect Pie Crust, recipe follows
3 Tbsp Butter
Pie Crust:
1 ½ cups All-Purpose Flour, plus more for dusting
½ tsp Salt
¾ sticks Cold Butter
⅓ cup Vegetable Shortening
½ Egg
2 ½ Tbsp Cold Water
1 ½ tsp Distilled White Vinegar

Directions:
Pie Crust:
1. Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

2. Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl.


Filling:
1. Preheat the oven to 375 degrees F.

2. In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.

3. With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

4. If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.

5. Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

6. Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

7. Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

8. Allow to cool slightly, then slice into wedges with a pizza cutter.

Chicken Piccata

While once again trying to clean out the freezer, I found a couple of leftover chicken breasts and this recipe and I set to it. I was also lucky enough to find some fresh fettucine pasta in the freezer which I served with the chicken. I was never able to find fresh pasta at the grocery store I went to in San Diego, but now that I'm back home, I am going to try and use it anytime I'm serving pasta. It is so much better than dry, and I think it has a better texture and taste. Do try and use it if you can, it is totally worth it. I also served some toasted bread with butter alongside the dish. The sauce is quite tangy, but delicious and must completely cover the pasta and chicken. It's better this way!

Here's the recipe adapted from Pioneer Woman

*Note: I had trouble getting the sauce to thicken on it's own, so I aded in some flour. I recommend adding this in before you start on the sauce, so it has a chance to cook and not clump. I changed the directions to reflect this addition.

Ingredients:

2 Whole Boneless, Skinless Chicken Breasts
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
4 Tbsp All-Purpose Flour, plus more for sauce
2 Tbsp Butter
2 Tbsp Olive Oil½ cup Dry White Wine⅓ cup Low Sodium Chicken Broth
1 Whole Lemon⅓ Cup Heavy Cream
Chopped Fresh Parsley¾ pound Fresh Fettucine Pasta

Directions:

1. Have a pot of water simmering for the pasta.

2. If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour. (Or do what I did, and slice them in half lengthwise)

3. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate. Monitor the oil/butter mixture to make sure it doesn't burn. Decrease heat as needed!

4. After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.

5. Reduce heat to low and add in about a Tbsp of flour. Whisk until smooth. Pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong! Sprinkle in some chopped parsley and stir.

6. Right at the end, cook pasta until al dente---do not overcook!

7. With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

Honey-Mustard Glazed Pork Ribs, Cheddar Mashed Potatoes, and Chocolate Tofu Pie

We had some pork ribs in the freezer, and I've been trying to use up what's in there lately, so I cooked this up. The ribs were slow cooked in the oven, and then glazed and put under the broiler to crisp up. I love potatoes as a side dish, so I just used some instant potatoes we always have around, and added some cheddar cheese and green onions, just because I felt like it! The chocolate pie was a strange recipe, no dairy, just chocolate and tofu! I know, I was skeptical, but it turned out delicious and you couldn't tell there wasn't any dairy in it.

Honey-Mustard Glazed Pork Ribs

Here's the recipe adapted from Bobby Flay

Ingredients:

Honey-Mustard Glaze:
½ cup Apple Cider Vinegar
2 Tbsp Light Brown Sugar
⅓ cup Clover Honey
3 Heaping Tablespoons Dijon Mustard
Salt And Freshly Ground Black Pepper
Ribs:
2 Racks St. Louis Style/Country Style Pork Ribs (12 Ribs Each)
4 Tbsp Canola Oil
Salt And Freshly Ground Black Pepper
1 cup Soy Sauce
4 cups Water
2 - 3- Inch Piece Ginger, skin-on and sliced (I used crystallized ginger pieces, because that was what we had)

Directions:

Honey-Mustard Glaze:
1. Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.

Ribs:
2. Preheat the oven to 500 degrees F.

3. Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.

4. In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 ½ hours.

5. Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve with more glaze.

Moo-Less Chocolate Pie

Here's the recipe adapted from Alton Brown

*Note: You may have noticed many canned/boxed grocery items have slightly reduced the volume of the food, and kept the same price. Not only is this BS, but it also makes recipes difficult to reduce to compensate. This was the case with the tofu, so I had to slightly reduce everything else. I just guessed, do the same if you notice this as well.

Ingredients:

13 ounces Semisweet Chocolate Chips
⅓ cup Coffee Liqueur (Kahlua)
1 tsp Vanilla Extract
1 pound Silken Tofu, drained
1 Tbsp Honey
1 (9-inch) Prepared Chocolate Wafer Crust (I used the store-bought Oreo one, there's no need to make it)

Directions:

1. Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

2. Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.

Chicken Flautas with Avocado Cream

I love the late nights when I am hungry and manage to find something to make that's not one of my go-to recipes. It's always exciting to discover something you want to make and find out you actually have all the ingredients! The wonders of a well-stocked fridge... Anyways, I found this recipe and made too many and couldn't quite eat it all, but it was absolutely delicious. I used these tortillas we had that aren't cooked all the way yet, you're supposed to warm them up and then serve them. I should have done that, but instead I just fried them as is. I will definitely warm them up next time beforehand, but everything else turned out good. I was also missing the salsa, which would have made them better.

Here's the recipe adapted from Sunny Anderson.
I reduced the recipe for 4 flautas, meat mixture only filled 3 tortillas

Ingredients:
For The Flautas:
Vegetable Or Canola Oil, for frying
¾ tsp Butter
⅛ small Red Onion, diced
¼ Jalapeno, diced
¼ Garlic Clove, minced
¼ tsp Ground Cumin
⅛ tsp Cayenne Pepper
¼ Rotisserie Chicken,skin removed and meat finely shredded
¼ cup Salsa
1 Tbsp Freshly Chopped Cilantro Leaves
¼ cup Shredded Cheddar/Monterey Jack Blend
¼ Lime, juiced
Salt
4 (5 to 6-inch) Flour Tortillas
½ cup Shredded Iceberg Lettuce, for serving
For The Avocado Cream:
¼ Very Ripe Avocado, halved, pitted and flesh removed
¼ (4-ounce) Container Sour Cream
1 ½ tsp Fresh Lime Juice
Salt

Directions:
Special equipment: toothpicks

1. Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.

2. Preheat oven to 200 degrees F.

3. Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.

4. To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.

5. To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

Macaroni and Cheese Grilled Cheese

I had some leftover macaroni and cheese and decided to make it into a grilled cheese sandwich. I was surprised by how good it was, but then again, how could it not be good? Macaroni and cheese melted between two pieces of bread grilled in butter? Delicious. No real recipe here, just take some leftover macaroni and cheese (preferably chilled, it holds together better) and grill it between two slices of bread with some shredded cheddar cheese to hold it all together.

San Francisco Food Tour

I went to visit B, and he had some kind of surprise for me. We were going on a food tour through San Francisco! I was so hungry at some points of the tour that I forgot to take photos, so some photos are credited to someone else. It was a lot of fun, first we hit Firewood Cafe in the Castro, which has wood-fired pizza. We shared the Margherita pizza, which was cracker thin and delicious! A great first start to the tour to whet our appetites.

Photo Credit

Sorry for the crappy photo, I couldn't find a better one. Photo Credit

I used the Oink app to find most of the places we stopped at. It's a great resource in SF because there are so many entries for the area in the app. The next place we wanted to go, was the Zuni Cafe but they were closed on Mondays, so instead we went to Roam Artisan Burgers. It turned out to be the highlight of the trip, and I almost wish we could have just binged ourselves there, but we had other places to try. You have your choice of burger meat, and then the style of the burger. They also have some amazing fries and drink choices. We were trying to save some money by just ordering water, so I didn't get a chance to try their shakes, but they look delicious. We ordered a Bison burger, BBQ style, with a side of Parmesan Truffle Fries. The burger was delicious, and I'm pretty sure it beat out my top burger spot. The fries were salty and meaty, crunchy but perfectly cooked. I would highly recommend this place to anyone visiting SF. It can get a little pricey, but it promises to be delicious food no matter what you order.

BBQ Bison Burger, it has Jalapeño Relish on it!

Parmesan Truffle Fries, so good we were licking the leftover parmesan out of the bowl!

Since, the burger place was right near the wharf, we decided to head down there and walk around for a bit. After making enough room in our stomachs, we stopped by the Ghirardelli shop and had a Brownie Sundae. I was worried I wouldn't be hungry enough to eat half of this thing, but since it was so delicious, I found a way!

Photo Credit

We had finally hit our "full" point, so we went and saw a movie to pass some time, and then got tacos! There's this little taco shop in Redwood City, that's open late, and supposedly had the best tacos in the area. The place is called Taqueria El Grullense, and the tacos were amazing. We ordered 2 each at first, then went back for more. They were very inexpensive, and had this special sauce on it that made them perfect. I tried to make them better with a squeeze of lime juice, but it didn't work out. They were perfect as is!

That was the end of our food tour, we couldn't eat anything else! But it was delicious, and I highly recommend any of these places. Definitely a fun thing to do if you're in San Francisco, since there are so many tasty places that aren't too expensive. Bring some friends, and try a few things at a few different places. I'm absolutely going back to Roam Artisan Burgers, and I've already started a list of places I didn't get a chance to try.