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Small HH Food Exchange @Badou Senegalese Cuisine, Sun Mar 18

Small HH Food Exchange @Badou Senegalese Cuisine, Sun Mar 18
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  • Small HH Food Exchange @Badou Senegalese Cuisine, Sun Mar 18

    Post #1 - February 12th, 2018, 2:58 pm
    Post #1 - February 12th, 2018, 2:58 pm Post #1 - February 12th, 2018, 2:58 pm
    And now for something completely different (apologies to Monty Python), after Burmese and Malaysian food in February, we’ll be trying food from a different continent … Africa.

    Badou Senegalese Cuisine has received many laudatory comments from LTHers.

    As a result, Badou is a certified GNR. Here’s what’s on their GNR certificate:

    Badou Senegalese Cuisine--A meal at Badou Senegalese Cuisine in Rogers Park has the gracious welcome of a relative's home. Empanadas, chicken pasteles, mafe, savory djollof rice, and lamb shanks taste like home cooking. A cornucopia of vegetarian options round out a menu of well-spiced favorites. Don't miss the whole red snapper or other recommendations from Badou himself.

    The GNR Nominating thread

    Whether you choose to exchange or not, join us for a cuisine that's little seen in the area (other than Yassa, on the south side)!

    Badou Senegalese Cuisine
    2055 W Howard St
    Chicago, IL 60645
    (773) 293-6913
    Sun Mar 18, 7 pm

    The basics:
    We’re always interested in fresh (or even stale) blood. Even if you can't exchange, please join us for dinner and conversation!

    What is the Small Household Food Exchange, you may ask.

    Most importantly, it’s a gathering of like-minded folks at an interesting restaurant for a meal, taking advantage of the ordering power of a good number of people to share and sample a good number of menu items.

    The Small Household Food Exchange started so that those of us in 1-2 person households who love to cook aren't stuck eating that big pot of chili for a whole week. Instead, we make 4-10 servings of one dish, and bring home 4-10 different dishes. Exchanging participants bring one pre-portioned serving of their food for every exchanger who has RSVP’d to come that month. The priority will be for entrees, meats, soups, salad, stews, pastas, grains, etc. (Check the Events Board, there’s a separate Dessert Exchange.)

    The fine print
    Number in the group: We will cap attendance at each gathering at 12, and food exchange participants at 10, so that participants are never making more than 10 servings of anything. Couples can be counted as one serving, or two — if you come as a couple, please specify whether you're bringing one or two dishes to exchange.

    There will be no restrictions on the food – we’re an omnivorous bunch. IF ANYONE HAS ANY ALLERGIES, PLEASE LET THE GROUP KNOW.

    The containers/delivery system: Everyone in the group should use the GLADWARE 3 1/8 CUP PLASTIC CONTAINERS (7” x 7” square container with a blue lid). You’ll portion your food into those containers to bring and hand out at the gathering. You can freeze them or not depending on your schedule and when you make your food. If you use something else to deliver your food that month (Ziploc bags, plastic wrap, etc.) you should also return the empty containers from the last round so that everyone always has a stash of these containers for the exchange, and no one has to run out and buy more. Ideally, everyone will find a way to label their containers, describing the contents, so we don’t end up staring into our freezers at a field of blue-lidded containers and wondering what’s in each one (not that there’s anything wrong with the occasional surprise …).

    Please RSVP your attendance by responding in this thread one week before the monthly gathering. If you're exchanging, please post what you're bringing at least three days before the gathering.

    The organizer will monitor the thread to see what people are bringing. The organizer will also make reservations for the group at the restaurant where we will be gathering.

    Hope to see you there!

    DINNER PARTICIPANTS:
    nr706
    moetchandon
    Cathy2 + 1
    Sweet Willie
    Pie Lady
    Lougord99 + 1
    eieileen
    Giovanna

    EXCHANGE PARTICIPANTS (bring three servings):
    nr706 — Pot-au-feu
    moetchandon — cassoulet
    Cathy2 — corned beef and cabbage
    Pie Lady — surprise

    Disclaimer: Badou was moethandon's idea
    Last edited by nr706 on March 18th, 2018, 3:15 pm, edited 16 times in total.
  • Post #2 - February 12th, 2018, 4:20 pm
    Post #2 - February 12th, 2018, 4:20 pm Post #2 - February 12th, 2018, 4:20 pm
    Hi,

    I am in for both.

    Presently, I intend to make chicken mole. I may even make the tortillas.

    Thanks for organizing.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #3 - February 13th, 2018, 10:16 am
    Post #3 - February 13th, 2018, 10:16 am Post #3 - February 13th, 2018, 10:16 am
    In for both, no idea what I'll make for the exchange at this time.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #4 - February 21st, 2018, 6:45 pm
    Post #4 - February 21st, 2018, 6:45 pm Post #4 - February 21st, 2018, 6:45 pm
    Oo! Me me me. Both please. I'm making a surprise. Yes, yes, that's it.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #5 - February 24th, 2018, 11:07 am
    Post #5 - February 24th, 2018, 11:07 am Post #5 - February 24th, 2018, 11:07 am
    Jennie and I will be there for dinner only.
  • Post #6 - March 13th, 2018, 10:19 pm
    Post #6 - March 13th, 2018, 10:19 pm Post #6 - March 13th, 2018, 10:19 pm
    Badou.JPG

    Moetchandon & I had dinner at Badou tonight, to arrange Sunday's meal. Moetchandon had never been there before, and came away quite impressed. We spoke with Paula — Badou's wife (he's currently back in Senegal). She'll make us a "best of Senegal" multi-course dinner Sunday, for about $20 each, exclusive of tip. We can still add a few more for dinner if we know by Friday, to give Paula a heads up. It'll be worth it. (FYI - Badou is BYOB.)
  • Post #7 - March 14th, 2018, 9:12 am
    Post #7 - March 14th, 2018, 9:12 am Post #7 - March 14th, 2018, 9:12 am
    Hi,

    I will come with a friend straight from the opera.

    Two!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #8 - March 14th, 2018, 4:59 pm
    Post #8 - March 14th, 2018, 4:59 pm Post #8 - March 14th, 2018, 4:59 pm
    Hi,

    I changed my mind, I am making corned beef and cabbage for the exchange. I will do mole next time.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #9 - March 14th, 2018, 6:49 pm
    Post #9 - March 14th, 2018, 6:49 pm Post #9 - March 14th, 2018, 6:49 pm
    My boyfriend and I would love to join just for dinner.
  • Post #10 - March 14th, 2018, 8:14 pm
    Post #10 - March 14th, 2018, 8:14 pm Post #10 - March 14th, 2018, 8:14 pm
    Cathy2 wrote:Hi,

    I will come with a friend straight from the opera.

    Two!

    Regards,
    Cathy2


    Jennie will also be coming straight from the opera!
  • Post #11 - March 14th, 2018, 8:15 pm
    Post #11 - March 14th, 2018, 8:15 pm Post #11 - March 14th, 2018, 8:15 pm
    eieileen wrote:My boyfriend and I would love to join just for dinner.

    See you Sunday!
  • Post #12 - March 15th, 2018, 9:50 pm
    Post #12 - March 15th, 2018, 9:50 pm Post #12 - March 15th, 2018, 9:50 pm
    Is there room for one more dinner participate?

    I most assuredly qualify as old blood....

    Giovanna
    =o=o=o=o=o=o=o=o=o=o=o=

    "Enjoy every sandwich."

    -Warren Zevon
  • Post #13 - March 15th, 2018, 10:04 pm
    Post #13 - March 15th, 2018, 10:04 pm Post #13 - March 15th, 2018, 10:04 pm
    Giovanna wrote:I most assuredly qualify as old blood....

    Not so old, but definitely blood ... See you Sunday.
  • Post #14 - March 17th, 2018, 10:41 am
    Post #14 - March 17th, 2018, 10:41 am Post #14 - March 17th, 2018, 10:41 am
    Hey all, have a new puppy in our household, been 15 years since the last one. Lots of work, I have not had time to think. So I'm in for dinner but not for exchange. Thanks
    I did absolutely nothing and it was everything I thought it could be.
  • Post #15 - March 18th, 2018, 2:41 pm
    Post #15 - March 18th, 2018, 2:41 pm Post #15 - March 18th, 2018, 2:41 pm
    My gent got called into work tonight, so I will only be one for dinner.
  • Post #16 - March 22nd, 2018, 1:01 pm
    Post #16 - March 22nd, 2018, 1:01 pm Post #16 - March 22nd, 2018, 1:01 pm
    All of the dinner was delicious, but I want more of that chicken.

    Problem is, I can't figure out from the menu which chicken it is... Yassa Guinar - Chicken infused with lime and caramelized onion?

    I also saw they have greens cooked with peanut butter, which I love.

    Appreciate the help is there is some....

    Giovanna
    =o=o=o=o=o=o=o=o=o=o=o=

    "Enjoy every sandwich."

    -Warren Zevon
  • Post #17 - March 22nd, 2018, 1:42 pm
    Post #17 - March 22nd, 2018, 1:42 pm Post #17 - March 22nd, 2018, 1:42 pm
    Hi,

    That chicken was indeed terrific. When it was placed on the table, she referred to it as jerk chicken.

    The only aspect of dinner I was not especially fond of was (predictably) the spicy breaded fish. Obviously my taste on heat favors less heat.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #18 - March 22nd, 2018, 1:46 pm
    Post #18 - March 22nd, 2018, 1:46 pm Post #18 - March 22nd, 2018, 1:46 pm
    Giovanna wrote:All of the dinner was delicious, but I want more of that chicken.

    Problem is, I can't figure out from the menu which chicken it is... Yassa Guinar - Chicken infused with lime and caramelized onion?

    If my tastebuds' recollection is accurate (which, sadly, is somewhat rare), I believe Jackie served us Thiou Curry Chicken (Chicken cooked in a rich curry sauce with vegetables)
  • Post #19 - March 22nd, 2018, 2:14 pm
    Post #19 - March 22nd, 2018, 2:14 pm Post #19 - March 22nd, 2018, 2:14 pm
    The dish I'm thinking of came toward the end; grilled chicken reminiscent of jerk chicken, but there's no jerk chicken on the menu.

    Giovanna
    =o=o=o=o=o=o=o=o=o=o=o=

    "Enjoy every sandwich."

    -Warren Zevon
  • Post #20 - March 22nd, 2018, 2:32 pm
    Post #20 - March 22nd, 2018, 2:32 pm Post #20 - March 22nd, 2018, 2:32 pm
    Giovanna wrote:The dish I'm thinking of came toward the end; grilled chicken reminiscent of jerk chicken, but there's no jerk chicken on the menu.

    Giovanna

    I remember her calling that the soul food platter, and I want another crack at that too.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #21 - March 23rd, 2018, 12:56 pm
    Post #21 - March 23rd, 2018, 12:56 pm Post #21 - March 23rd, 2018, 12:56 pm
    It looks to be a special, mentioned on the front page of their website.

    http://www.badousenegalesecuisine.com/default.html
  • Post #22 - March 23rd, 2018, 4:43 pm
    Post #22 - March 23rd, 2018, 4:43 pm Post #22 - March 23rd, 2018, 4:43 pm
    I should have known that. The Thiou Curry Chicken I referenced was something Jackie served us the previous Tuesday, when we were in there to set up the dinner last Sunday.

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