From the Time Out Chicago blog:
Lula Cafe has earned a cult following for its brunch, but even more so for its Halloween transformations. Each year for the holiday, the restaurant gets in costume by dressing up as an entirely different restaurants—one year it became Olive Garden, complete with all-you-can-eat breadsticks and servers in loud ties; another year Houlihan’s took over, bringing its tacky fake ferns and stained glass table lamps with it. We just learned that this year the Lula crew will team up with Hot Doug’s to turn Lula into “Zombie Doug’s,” with an undead Doug Sohn manning the counter in his usual order-taking mode and zombie servers delivering signature haute dogs rechristened with classic zombie names—basically Doug’s sausages and dogs topped with Lula’s product for gourmet Doug’s-style dogs. Given the typical popularity of Lula’s Halloween night festivities, we expect the line to look eerily similar to that at Hot Doug’s, so at least they’ll win points for realism.
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Showing posts with label hot doug's. Show all posts
Showing posts with label hot doug's. Show all posts
Thursday, October 22
Tuesday, May 13
One of the Best Field Trips Ever
Intern Monkey Jeff* and I had a great field trip last week. We went to the lovely and friendly confines of Chicago Mastering Service
where we listened to music in the best listening room I will ever enter.
Really.
The first time I visited last year with Intern Monkey Erin**, I heard things on Abbey Road that I'd never heard before. How is that possible?
We watched and listened to mastering engineer Jason Ward do his thing to the new LPs for KatJonBand and Darling Downs. After EQing them in the control room, we headed off to the lathe room.
I've pressed a decent amount of vinyl, and sold way more, but have never witnessed the magic of turning sound into grooves in a piece of lacquer.
The digitized info is fed into these old computers (with a few modern rack mounts)
where the sound is delayed,
analyzed for volume fluctuations, and then fed into the early 1970's variable speed Neumann cutting lathe that maximized the number of grooves on that side by speeding up on the quietar parts and slowing on the louder ones.
There a helium-cooled sapphire stylus cuts the groove into the vacuum-attached lacquer.
The lacquer goes off overnight to the pressing plant where it is plated and then waits in line for pressing.
It was....really, really cool.
Check out the pages on Loudness and Vinyl at the CMS page.
Also, here's a fun link to a short but enthusiastic 2001 interview with mastering guru George Peckham (hello! Beatles!) at Porky's Mastering that explains a bit more, plus it's all done in a great accent.
All great stuff!
*Name bestowed upon Jeff at lunch on his last day by Hot Doug (and shouted with verve over the din when our order came up).
**Retroactively bestowed upon NTHS version 1.0, Erin.
Somewhere, somebody can make this layout better, but that person is not me!
All photos ©2008 Jeff the Intern Monkey
RIP Robert Rauschenberg
.
where we listened to music in the best listening room I will ever enter.Really.
The first time I visited last year with Intern Monkey Erin**, I heard things on Abbey Road that I'd never heard before. How is that possible?
We watched and listened to mastering engineer Jason Ward do his thing to the new LPs for KatJonBand and Darling Downs. After EQing them in the control room, we headed off to the lathe room.
I've pressed a decent amount of vinyl, and sold way more, but have never witnessed the magic of turning sound into grooves in a piece of lacquer.
The digitized info is fed into these old computers (with a few modern rack mounts)
where the sound is delayed,
analyzed for volume fluctuations, and then fed into the early 1970's variable speed Neumann cutting lathe that maximized the number of grooves on that side by speeding up on the quietar parts and slowing on the louder ones.
There a helium-cooled sapphire stylus cuts the groove into the vacuum-attached lacquer.
The lacquer goes off overnight to the pressing plant where it is plated and then waits in line for pressing.
It was....really, really cool.
Check out the pages on Loudness and Vinyl at the CMS page.
Also, here's a fun link to a short but enthusiastic 2001 interview with mastering guru George Peckham (hello! Beatles!) at Porky's Mastering that explains a bit more, plus it's all done in a great accent.
All great stuff!
*Name bestowed upon Jeff at lunch on his last day by Hot Doug (and shouted with verve over the din when our order came up).
**Retroactively bestowed upon NTHS version 1.0, Erin.
Somewhere, somebody can make this layout better, but that person is not me!
All photos ©2008 Jeff the Intern Monkey
RIP Robert Rauschenberg
.
Food!
Aside from music, our favorite thing is food.
Next? Talking about food. Really, it's almost all we do when we're not complaining.
Our favorite Chicago restaurant, Hot Doug's, was just named Best Cheap Eats in Time Out Chicago by the reader's poll. We'd put their specialty dogs against the best restaurant in any other category. See if Custom House, Blackbird, May Street Market, Boka, Landmark, Nacional 27 can match this sampling from the recent and ever-changing menu:
The Game of the Week
Bacon and Cheddar Elk Sausage with Guinness Stout Mustard and Cahills Whiskey Cheese
Blue Cheese Pork Sausage with Toasted Walnut Mustard Cream and Fiery Apple Salsa
Whiskey-Fennel Smoked Pork Sausage with Peppery Dijonnaise, Double Cream Champignon Cheese and Sel Gris
Smoked Shrimp and Pork Sausage with Cajun Tartar Sauce and Blue Cheese
And my regular menu standby:
The Dave Kingman
(formerly the Shawon Dunston and the Rick Reuschel)
Chicken Sausage: Classic Italian-style or zesty Sante Fe-style
("Dunston Santa Fe with everything," of course)
And who's that holding the dogs over Doug's dog? Why our erstwhile employee, Metalmonte, of course.
Just don't ask for them to stay open later or desecrate their delicious duck fat fries with cheese!
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