BEST FRIED CHICKEN 2020 | Track Shack | Food & Drink - Illinois Times

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Photo by Joseph Copley

The Track Shack is appropriately, if not very originally, named – it resembles a shack and it's located near the Third Street railroad tracks. The parking lot seems on the small side, and we imagine parking would be tight on a crowded day. Various beer signs flank the main sign that hangs over the front door. From outward appearances, it has all the marks of a dive bar. We mean that in the best possible way. But Springfield knows that it's much more than a neighborhood bar, which is why it recognized Track Shack with the best fried chicken award, thanks to its Thursday night fried chicken special.

The first thing to love about Track Shack is its dark and cozy interior. Half restaurant and half bar, it's the kind of place where you know most items are homemade and not frozen. As for the fried chicken, the special consists of half a fried chicken, green beans, potatoes (ask for the Italian potatoes, with peppers and onions, you'll thank us) and dessert. Voters liked that it came out "piping hot," "nice and crispy" and with the perfect blend of seasoning. Most importantly, our readers really appreciated that the chicken was nice and juicy, with some wondering if Track Shack has a secret brining recipe.

Although we haven't confirmed it, we've heard reports that the chicken special is now available Tuesday through Saturday. But don't worry if you're not in the mood for chicken. Track Shack's menu is quite extensive, with offerings including a wide variety of appetizers, pastas, pizzas, sandwiches, po'boys and salads. Finally, make sure to try Track Shack's wonderful homemade Italian dressing.

Worried about COVID? Don't be – Track Shack has a drive-thru, outdoor seating and practices social distancing.

The Link Lonk


October 29, 2020 at 04:14PM
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BEST FRIED CHICKEN 2020 | Track Shack | Food & Drink - Illinois Times

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Nut House Saloon features two pork chops for $12.95 and delish beer-batter fish - Canton Repository

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Dan Kane   | The Repository

There's nothing that makes me happier as a restaurant reviewer than finding an offbeat local place with reliably good food and affordable prices.

Visit 50 restaurants a year for five years and you learn about value.

Last Friday at The Nut House Saloon in Perry Township I enjoyed a dinner entree of two grilled pork chops with a pile of fresh-cut fries and a sizable dinner salad for $12.95. The chops were 8-ouncers -- substantial, tender and flavorful. I recommend the Cajun rub, which added vibrancy.

That's the kind of well-priced meal I'd return for almost any night.

My friend and I also shared a three-piece beer-battered North Atlantic cod dinner, with first-rate fries and creamy coleslaw for $9.95. The fish filets were mild, the batter crispy and non greasy, just what you want from a fried-fish special (available only on Fridays).

As an alternative to fries, "we offer a hot rice that's my mother-in-law's recipe," Nut House owner Steve Reinhart told me. "It's a spiced-up Spanish rice that's not too hot for anybody." Reinhart and his wife, Julie, also own Massillon's beloved Cameo Grill.) 

And speaking of good deals, our beers: Breckenridge Christmas Ale in frosted mugs, were $2.50 apiece.

The Nut House menu has many options including wings (six for $5.75), six different burgers ($4.50 to $5.95), 7-ounce strip steak dinner ($10.95), and smothered grilled chicken dinner ($.9.95). There is a kids menu.

On Tuesdays, a half-pound cheeseburger with fries is $6. On Thursdays, there is always a meal special, including beef tips over noodles, creamed chicken and mashed potatoes, Swiss steak, stuffed peppers, and liver and onions. 

Because it was summery and warm last Friday, we dined on the Nut House's pleasant and partially covered open-air deck, where there are four round tables. The servers (in masks) were prompt and friendly. Inside, there are booths along two walls and tables distanced apart. The place, including the men's room, appeared very clean.

On an earlier visit with the same friend, we tried breakfast, something for which the Nut House is well-known. Breakfast is served from 6 to 11:30 a.m. Monday through Saturday, and 6 a.m. to 2 p.m. on Sunday.

We were heading out on a bike trek afterward so we ordered up. We loved the croissant breakfast sandwich of scrambled eggs, bacon and cheddar, served with crispy home fries, a deal at $5.50 including coffee.

For all of its ingredients, the German fries, with egg, hash browns, Swiss cheese, ham, peppers and onions ($7.50 including toast and coffee) was a little lackluster flavorwise. The pumpkin pancake ($3.50), drizzled with white icing with cinnamon butter on the side, was shareable and winningly dessert-like.

Other breakfast items include six different three-egg omelets ($4.95 to $6.95 including toast and coffee); two eggs, three bacon or sausage links, toast and coffee ($4.95); two biscuits, sausage gravy and coffee ($5.25); and a 7-ounce strip steak ($9.50) or 8-ounce pork chop ($8.95) with two eggs, hash browns, toast and coffee.

The Nut House Saloon first opened more than 20 years ago at 5990 Navarre Road SW, but had sat vacant for three years until the Reinharts bought and reopened the place in 2015. 

"I'd say 80 percent of our business is regulars. Some come in four or five times a week," Reinhart said. "Good economy or bad, if the prices are right they will support you." 

Because the Nut House is a busy and not large place, visiting at non-peak times might be a good plan.

When COVID-19 struck, "we had to get more creative with what we do," he said. "We used to be cash-only, now we accept credit cards. We've done a lot of carryout and started to offer DoorDash as well. We decreased our seating and spaced out our bar quite a bit. There's no waiting for tables inside now, you wait in your car and we text you.

"We want to make everybody feel comfortable, and people have been really supportive. The employees have stuck with me through thick and thin."

THE NUT HOUSE SALOON

5990 Navarre Road SW, Perry Township

330-479-7294

NuthouseSaloon.com

Kitchen hours: 6 a.m to 10 p.m. Monday through Saturday, 6 a.m. to 2 p.m. Sunday.

Ratings (1-poor, 2-fair, 3-good, 4-very good, 5-outstanding)

Food: 4

Service: 4

Value: 5

The Link Lonk


October 29, 2020 at 09:05PM
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Nut House Saloon features two pork chops for $12.95 and delish beer-batter fish - Canton Repository

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Pork

PORK Poll Results: Is COVID-19 Changing Protocol on the Farm? - Pork Magazine

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What is the biggest protocol change you’ve made on your farm because of COVID-19? A recent Farm Journal’s PORK poll shows 73% of respondents said nothing.

In the poll, 14% indicated that they are making changes, ranging from spacing employee starts to keep employees more separated and creating more hand sanitizing stations to shortening work hours to minimize duration of contact and implementing travel restrictions. 

Aaron Lower, DVM, with Carthage Veterinary Service, says that these numbers aren’t surprising. 

“We generally haven’t seen farm outbreaks of COVID-19,” Lower says. “We’ve seen individual cases or a handful of cases. When we’ve seen farm outbreaks, it’s been when there’s a living or carpooling situation with a lot of contact between employees all day.”

Lower believes the barn is a relatively safe place to be right now because employees are often not working closely together and are more spread out throughout the farm. There is also a lot of ventilation and sustained air flow all the time. 

“Where farms have implemented changes are on the break room side – staggering breaks, more sanitization, additional breakrooms. That is where the real risk comes from,” Lower says. 

He believes farms realize that it’s very unlikely to have zero cases of COVID-19 on the farm, but they are doing everything they can to prevent an epidemic outbreak at the farm.

“We do have outbreaks of sickness in farms – like influenza or unknown viruses or bacteria,” he admits. “It will be interesting to see with some of the mitigation happening within and outside of the farm, will we see healthier employees this winter?”

Read more from Farm Journal's PORK:

COVID-19: 5 Things Your Farm Should Do Now

Protect Your Employees During the COVID-19 Pandemic

The Truth About Influenza and Pigs

Influenza Season Requires Precaution in Handling Pigs

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October 29, 2020 at 07:20PM
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Houston Recipes: Jack Tran’s Beef Broccoli Pan-Fried Hor Fun from Mein Chinese Restaurant - Houston Chronicle

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At Mein Chinese Restaurant in Asiatown, chef Jack Tran creates Cantonese for the soul. From one-bowl meals of authentic Hong Kong-style wonton noodle soup, to hand-pulled cold chicken, squid ink fried rice or the juiciest char siu barbecue pork, dishes are affordable and great for sharing family style.

Of the many excellent noodle options, one of the most popular is the beef with broccoli pan-fried hor fun. Tran riffs on the Vietnamese “pho ap chao” (pan-fried pho) to create a crispy pancake from the noodles, topping them off with stir-fried beef and broccoli in a savory brown gravy that softens the noodles in a wonderful contrast of flavors and textures.

RECIPE

½ pound beef (rib-eye or flank steak)

10-12 ounces fresh flat rice noodle (banh pho tuoi, available in Asian grocery stores in24- to 32-ounce packages)

½ pound Chinese broccoli (gai lan)

6-8 tablespoons vegetable oil

1 teaspoon minced garlic

3-4 tablespoons Chinese cooking wine

BEEF MARINADE

¼ teaspoon salt

2-3 teaspoons of water

½ teaspoon cornstarch mixed with 1 teaspoon water

1 teaspoon vegetable oil

SAUCE

1½ tablespoons oyster sauce

1 teaspoon mushroom dark soy sauce

2 teaspoon sugar

¼ teaspoon MSG (optional)

2 teaspoon cornstarch

¼ teaspoon ground white pepper

4-5 ounces chicken broth

Instructions:

Prep:

Thinly slice beef, then add marinade ingredients. Mix evenly and set aside.

Wash Chinese broccoli thoroughly, then chop into 2-inch segments. Set aside.

Combine oyster sauce, mushroom dark soy sauce, sugar, MSG (optional), cornstarch, ground white pepper and ¾ of the chicken broth in a bowl and mix well. Set aside.

Heat rice noodles in the microwave for 4 minutes on 50 percent power to soften. Quickly pull apart the noodle strands so that they are no longer sticking together. Set aside.

Cook: Using a wok or flat nonstick pan, heat 4-6 teaspoons vegetable oil on medium-high. Add rice noodles to the pan, spreading them out so that they form a thin round pancake in the bottom. Swirl the pancake in the pan every 20-30 seconds to keep the noodles from burning.

Once the noodles are lightly browned on one side (about 3 minutes), flip the pancake over and cook for the same amount of time on the other side. When both sides are crisp and golden, remove from heat and drain excess oil on a plate lined with paper towels. Set aside.

Heat 2 tablespoons of oil on medium-high heat. Add sliced marinaded beef to pan and cook until medium-rare (about 30 seconds). Remove beef from pan and set aside.

Heat 1 tablespoon of oil on high heat. Add minced garlic and brown for 30 seconds. Toss in Chinese broccoli, then add Chinese cooking wine and remaining chicken broth. Cook 30-45 seconds until broccoli is bright green. Add sliced beef and sauce into pan and cook for another minute, tossing the pan to evenly distribute the ingredients. Adjust seasoning to taste and remove from heat when sauce has thickened.

More Information

Mein 9630 Clarewood Suite A13 ★ 713-923-7488 ★ eatmein.com

Plate rice noodle onto a serving dish, then carefully pour broccoli, beef and sauce, and finish off with a dash of white pepper. Serve immediately.

Makes 1 serving

From Jack Tran, Mein Chinese Restaurant

The Link Lonk


October 29, 2020 at 07:00PM
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Beef

Beef stew and fall a recipe for success - Boston Herald

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I don’t know about you, but I’m loving this cooler fall weather. There’s something just so cozy about having to pull on a sweater on my morning walks, and even though I’m not a fan of leaf-raking, it’s great not having to sweat my way through yardwork.

Fall also means more dishes are cooked inside my oven instead of on top of it. Beef stew is a favorite dinner dish because it’s hearty, makes good use of crisper vegetables and can be prepared in just one pot. This version gets a flavorful Asian kick from the curry powder and fresh ginger and gets its umami from a few splashes of fish and soy sauces. And no, the fish sauce won’t make the stew taste fishy.

I made the stew with potatoes, carrots and roasted tomatoes, but it also can be dressed up with a medley of mushrooms, sweet potatoes, parsnips, turnips or green beans.

My mother always made her stew with the biscuits cooked right on top of the meat, almost like dumplings. But I prefer to bake them separately so they don’t have soggy bottoms. You also could serve it with buttery Ritz crackers, spoon it on top of rice or ladle it over mashed potatoes.

The stew is even more tasty the next day for lunch.

CURRIED BEEF STEW

1/4 c. all-purpose flour

2 t. coarse kosher salt

Several grinds of freshly ground black pepper

1 1/2 lb. top round beef, cut into 1/2-inch pieces

2 T. olive or vegetable oil

2 T. Madras curry powder

2 T. brown sugar

2 cloves chopped garlic

1-inch piece fresh ginger, grated or finely minced

1 can (14.5 oz.) fire-roasted diced tomatoes

4 c. beef stock

1 large Spanish onion, diced

3 large carrots, peeled or scrubbed and cut into 1/2-inch pieces

2 T. soy sauce

2 or 3 dashes fish sauce

14 oz. baby golden potatoes, cut in half

Biscuits or rice, for serving

Preheat the oven to 350 degrees

Place flour, salt and pepper in a medium bowl and mix to combine. Add beef cubes. Toss to combine, making sure the beef is evenly coated.

Add oil to a Dutch oven or large stockpot and heat until shimmery over medium high heat.

Add beef, a few pieces at a time, to cover the bottom of the pan. Brown meat until it forms a crust, about 3 minutes per side. (Don’t stir.) Transfer to a plate and then repeat with the remaining beef pieces. You may have to add additional oil if the meat starts to stick to the pan.

Whisk together the curry powder, brown sugar, garlic and ginger in a small bowl.

When all the meat is browned, return it to the pan and sprinkle the curry mixture over the top, stirring to coat. Cook until the spices are fragrant, about 2 minutes, stirring often.

Add tomatoes with juices and beef stock and bring to a boil, scraping the pan with a wooden spoon to loosen any browned bits.

Stir in the onion, carrots, soy sauce and fish sauce, cover the pot with a lid and place in hot oven. Bake, covered, until beef is just getting tender, about 1 hour. Stir in the potatoes and simmer until vegetables are tender and meat can be cut with a spoon, about 30 minutes more. If the stew looks dry, add a little more broth or water.

Season to taste with salt and pepper, and serve alone in a bowl with biscuits, or over cooked rice. Serves 6.

The Link Lonk


October 28, 2020 at 05:34PM
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Illinois Beef Foundation announces 2020 scholarship winners - Agri News

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SPRINGFIELD, Ill. — The Illinois Beef Foundation announced its 2020 scholarship recipients. The Foundation recognizes the incredible talent of young beef industry enthusiasts and helps them achieve their educational goals.

“We have some truly spectacular young people worthy of recognition,” said Illinois Beef Foundation Chair Buzz Iliff. “I’m confident that each of these students will be a future positive contributor to the beef industry.”

The following will each receive a $1,000 scholarship:

Molly Biggs of Dixon is the daughter of David and Marianne Biggs. Biggs plans to attend Kansas State University and dual major in agricultural communications and animal science. She is actively involved in the Illinois Junior Beef Association, Illinois Junior Hereford Association and her local 4-H club. Biggs serves as student council president and is employed as show barn and sale help for cattle breeders in her area.

Maddie Fugate of Mahomet is the daughter of Eric and Julie Fugate. Fugate is a student at Iowa State University pursuing a degree in agricultural business. Fugate has held numerous leadership positions with her involvement in the Illinois Junior Beef Association, Illinois Junior Angus Association and the Illinois Junior Swine Association.

Tanner Mickey of Taylorville is the son of Jon and Carla Mickey. Mickey plans to attend Lake Land Community College and major in agricultural business. He is an active member of the Illinois Junior Beef Association, Illinois Junior Angus Association, Taylorville FFA and his local 4-H club. Mickey has had both state and national success in a variety of different livestock judging contests.

Jordan Oliver of Buncombe is the daughter of Michele and Cary Oliver. She plans to attend Lake Land Community College and major in agricultural education. Oliver balances academics with leadership involvement in the agriculture industry and is actively involved with the Illinois Junior Beef Association, Illinois Junior Angus Association, Illinois Junior Hereford Association, Illinois Junior Shorthorn Association, Illinois FFA and Illinois 4-H.

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October 29, 2020 at 06:16AM
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Illinois Beef Foundation announces 2020 scholarship winners - Agri News

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Fried chicken sandwich chain closes Arvada location after three years - BusinessDen

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Yellowbelly Chicken is closing in Arvada but will still have locations in Boulder and Vail. (Courtesy of Yellowbelly Chicken)

For Vail-based Yellowbelly Chicken, business in Arvada wasn’t all it was cracked up to be.

The fried chicken sandwich restaurant closed up shop at 7450 W. 52nd Ave. in September in an effort to stabilize the business and focus on its more profitable locations in Boulder and Vail, according to co-founder Michael Friedberg.

The Arvada location opened in 2017.

“We’ve done business in a variety of places, but Arvada was just a horrible place to be in business,” Friedberg said.

Last year, the city randomly assigned a sales tax audit to the restaurant, Friedberg said, and found that Yellowbelly’s construction vendors had charged the business state tax and not local Arvada tax.

“We were tied up with that for months and, as a small company, we don’t have in-house bookkeeping, so I spent over $2,000 on it,” Friedberg said. “Then we got hit with a $10,000 bill in the middle of the government shutdown. While Boulder and Vail are offering deferment and payment programs, Arvada just said, ‘Pay up.’”

Yellowbelly reopened for takeout and delivery in May and dine-in a month later, but sales were down significantly and bills continued to pile up. So, Friedberg and his two co-founders Barry Davis and chef Eric Wuppermann worked out a deal with the landlord and moved out.

“It’s a bummer not to be able to share our food with Arvada anymore, but not to be done with this mess,” Friedberg said.

The three co-founders opened Yellowbelly’s first location in Vail in 2012 as a way to offer a healthy alternative to comfort food. The Boulder location opened in 2013.

The restaurant offers fried and roasted chicken along with seasonal sides through a build-your-own plate model, similar to Chipotle.

Yellowbelly also opened a location in Aurora’s Stanley Marketplace a few years ago, but closed it in March prior to the pandemic shutdown.

“The projected operating costs in Stanley were a fraction of what the actuals were, so we were able to break that lease because they had violated our CAM clause in our agreement for three years running,” Friedberg said.

The Link Lonk


October 29, 2020 at 08:25AM
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Fried chicken sandwich chain closes Arvada location after three years - BusinessDen

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