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LTH North Lunch-Picnic - Captain Porky's - 7/24 - 12:30 PM

LTH North Lunch-Picnic - Captain Porky's - 7/24 - 12:30 PM
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  • LTH North Lunch-Picnic - Captain Porky's - 7/24 - 12:30 PM

    Post #1 - July 6th, 2018, 12:32 pm
    Post #1 - July 6th, 2018, 12:32 pm Post #1 - July 6th, 2018, 12:32 pm
    This month's get-together should put me back on good terms with the ever restless Minions. Dino's food needs no explanation.

    We're going to dine just north of CP at Van Patten Woods Forest Preserve:
    15838 West Route 173
    Wadsworth, IL 60083
    https://www.lcfpd.org/van-patten-woods/
    Let's meet at Shelter A which is located near the front entrance. If the weather isn't cooperative, we'll dine in at CP.

    Let's do this family style and I'll order a bunch of stuff off of the menu for sharing. Feel free to chime in with your suggestions. We'll tweak the quantities based on the final headcount. I'll bring bottled water. Perhaps one of the Minions can bring paper plates etc.

    See you on the 24th. As always, bring a friend.

    Dave148 - Esteemed Coordinator - LTH North Lunch Group
    jmn123
    Cathy2
    diversedancer
    EddieK (Begrudgingly)
    Last edited by Dave148 on July 23rd, 2018, 1:53 pm, edited 3 times in total.
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #2 - July 6th, 2018, 12:50 pm
    Post #2 - July 6th, 2018, 12:50 pm Post #2 - July 6th, 2018, 12:50 pm
    Fam-style, eh? Guess the days of individualism, reason & free will have been dashed, left by the gutter like so many dog-eared copies of Atlas Shrugged. Are we turning into the Evanston group?

    The minions won't have to do anything--the libertarian ghost of Ayn Rand will swoop down (or up, depending on your point of view) & smote ye.

    And I'll be there to see it all. Don't fa-get to order a bunch of those good shrimps...and blue gill!

    J
  • Post #3 - July 6th, 2018, 1:34 pm
    Post #3 - July 6th, 2018, 1:34 pm Post #3 - July 6th, 2018, 1:34 pm
    I will be in New York, but enjoy.

    -Will
  • Post #4 - July 6th, 2018, 2:24 pm
    Post #4 - July 6th, 2018, 2:24 pm Post #4 - July 6th, 2018, 2:24 pm
    Hi,

    I love the Captain!

    Count me in.

    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 #5 - July 6th, 2018, 3:13 pm
    Post #5 - July 6th, 2018, 3:13 pm Post #5 - July 6th, 2018, 3:13 pm
    jnm123 wrote:Fam-style, eh? Guess the days of individualism, reason & free will have been dashed, left by the gutter like so many dog-eared copies of Atlas Shrugged. Are we turning into the Evanston group?

    The minions won't have to do anything--the libertarian ghost of Ayn Rand will swoop down (or up, depending on your point of view) & smote ye.

    And I'll be there to see it all. Don't fa-get to order a bunch of those good shrimps...and blue gill!

    J

    Did you not see the reference for the Minions to chime in with their suggestions? 8)
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #6 - July 6th, 2018, 5:07 pm
    Post #6 - July 6th, 2018, 5:07 pm Post #6 - July 6th, 2018, 5:07 pm
    Someday you'll have one of these when I don't have a speaking engagement. Sigh.

    Have fun. And know that I'm not ignoring you.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #7 - July 6th, 2018, 7:33 pm
    Post #7 - July 6th, 2018, 7:33 pm Post #7 - July 6th, 2018, 7:33 pm
    jnm123 wrote:Are we turning into the Evanston group?

    You should be so lucky.
  • Post #8 - July 11th, 2018, 8:01 am
    Post #8 - July 11th, 2018, 8:01 am Post #8 - July 11th, 2018, 8:01 am
    Thank you for announcing the family style in the initial posting. I want to come.

    Questions:
    --Is side "greens" is cooked collards? The photo in the web menu looks more like a raw salad, and like mint or some other more salad-y leaves.
    --Is "alligator tail" really reptilian, not just a nickname based upon shape or something?
    --Are any of the special order desserts special enough and the right quantity (when we know how many are coming) to be worth ordering ahead of time?
    --Is this a summer thing? Ignoring food exchanges, this is 4 out of 5 lunches of BBQ (and 3rd consecutive LTH North) by my count.

    Requests (likely some were already on your list):
    --If any above food item questions are "yes", those items
    --less than half breaded/fried entrees (less is more)
    --porky's smoked salmon
    --(deleted)
    --Jambalaya
    --conch salad
    --lobster mac and cheese
    Last edited by diversedancer on July 11th, 2018, 3:24 pm, edited 1 time in total.
    --Carey
  • Post #9 - July 11th, 2018, 8:23 am
    Post #9 - July 11th, 2018, 8:23 am Post #9 - July 11th, 2018, 8:23 am
    dd---

    Some may dissent with my opinion, but I go to the Capt's for the seafood. The BBQ is fairly ordinary in my opinion, but I'm always willing to be proven wrong. Eddie turned me onto the jumbo gulf shrimp, and they're even better than what I used to order at the old Fish Keg on Howard in West Rogers Park. Have also had the blue gill (excellent) and hope to sample the walleye and smelt this time.
  • Post #10 - July 11th, 2018, 9:20 am
    Post #10 - July 11th, 2018, 9:20 am Post #10 - July 11th, 2018, 9:20 am
    jnm123 wrote:I go to the Capt's for the seafood.

    Agreed.
    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 #11 - July 11th, 2018, 9:31 am
    Post #11 - July 11th, 2018, 9:31 am Post #11 - July 11th, 2018, 9:31 am
    jnm123--
    Good to hear mostly seafood...though sometimes when breaded and deep fried I can't tell what kind of fish was inside (depending on the amount of breading..if made like tempura should be OK, but if laid on heavy, all I taste is fat and flour). You'll notice almost all my requests were seafood... And the brisket was because so much of the seafood was breaded...

    dave148--what is the plan? We meet at VP, you collect money and some subset of people drive to CP to get food? Or you count on us being there, and you go to CP alone noonish, get food and meet us at VP at 12:30? Will you let us know what you are ordering the day before? If dining al fresco the group order isn't including raw oysters, maybe I'll buy some at korean supermarket and bring them with me...anybody else want some?
    --Carey
  • Post #12 - July 11th, 2018, 10:01 am
    Post #12 - July 11th, 2018, 10:01 am Post #12 - July 11th, 2018, 10:01 am
    Anybody else want to bring a bicycle and ride before to build up an appetite, or after to work off the calories? Or a bit of each, longer ride before and shorter after maybe? I am sure I will if the weather permits, maybe get there 10:00 and bicycle north to the end and back, then a little less than half the remaining time south and back.

    The DP river trail is wonderful, in past years I have done the entire trail in sections, not in shape to do it all at once, so this is a good opportunity to do the last section north saving gasoline for a second trip. This would be an easy, beginner (not novice) ride, I am NOT in shape like serious bicyclists.

    <<deleted>>
    Last edited by diversedancer on July 16th, 2018, 8:12 am, edited 1 time in total.
    --Carey
  • Post #13 - July 11th, 2018, 11:33 am
    Post #13 - July 11th, 2018, 11:33 am Post #13 - July 11th, 2018, 11:33 am
    I got the brisket when we went to Captain Porky's last year. I don't think I'd get it again. The brisket at City BBQ where we went last month was much better. Next time I'm at Captain Porky's, I'll stick to the seafood too.

    (Not that I know yet when next time will be; I don't know yet if I can make it on the 24th.)
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #14 - July 11th, 2018, 12:45 pm
    Post #14 - July 11th, 2018, 12:45 pm Post #14 - July 11th, 2018, 12:45 pm
    The following is open to comments from anyone, like "we don't want outsiders", or "we'd love to expand our horizons", or anything in between. I am ASKING, and if the consensus is "no", that is perfectly OK. I'm a little hesitant about this anyway.

    I am way more interested in people who register and participate whole heartedly in the LTH community. Not acting we are circus monkeys ready to jump up and entertain for their approval. When people keep up with the board and converse about what they saw and share information, that is interesting.

    I once spent an evening with people who were very in to sci-fi. When I left, I thanked them for the great evening knowing what it feels like to be a non-food-centric person spending an evening with LTH folks. I learned stuff tangentially, though I never will have their deep interest in sci-fi nor will they have mine for food.

    If you want to invite your bicycle club, then why not do it another day? I can guarantee they will sit with themselves and we will do the same. You will have made esteemed coordinator their food delivery person, which I am sure they will not really appreciate.

    K.I.S.S. - Keep it simple.

    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 #15 - July 11th, 2018, 3:35 pm
    Post #15 - July 11th, 2018, 3:35 pm Post #15 - July 11th, 2018, 3:35 pm
    Not acting we are circus monkeys ready to jump up and entertain for their approval.


    Speak for yourself, Cath. How do you think I put dinner on the table for mama and baby? 8)
  • Post #16 - July 11th, 2018, 3:41 pm
    Post #16 - July 11th, 2018, 3:41 pm Post #16 - July 11th, 2018, 3:41 pm
    Not that I have a horse in this race since I can't attend the lunch, but I really enjoy the greens and the garlic potatoes at Captain Porky's. Deliciously garlicky!
    -Mary
  • Post #17 - July 11th, 2018, 8:27 pm
    Post #17 - July 11th, 2018, 8:27 pm Post #17 - July 11th, 2018, 8:27 pm
    I'm sorry I won't be able to join you, but a couple comments. My go to dinner there is jumbo shrimp and hot links. They're not the best sausage around, but they hold up on the steam table better than most of the other meats.

    Don't skimp on the fried items. Dino's homemade cheese and foraged mushrooms are fantastic.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #18 - July 23rd, 2018, 7:36 am
    Post #18 - July 23rd, 2018, 7:36 am Post #18 - July 23rd, 2018, 7:36 am
    Ok you Minions...time to pony up your order for tomorrow. EddieK, are you in?
    Feel free to chime in with your requests, including sides.
    I have no concept of quantities. We're going to do this family style.
    EC
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #19 - July 23rd, 2018, 8:46 am
    Post #19 - July 23rd, 2018, 8:46 am Post #19 - July 23rd, 2018, 8:46 am
    Hi,

    I favor fried jumbo shrimp and greens.

    Regards,
    Cathy
    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 #20 - July 23rd, 2018, 9:15 am
    Post #20 - July 23rd, 2018, 9:15 am Post #20 - July 23rd, 2018, 9:15 am
    By "orders" do you mean "suggestions"? I figure if the group doesn't get something I feel I must have, I'll stop on the way home and take it with?

    Also, to everybody, I plan to stop by the Korean supermarket and pickup some raw oysters, which I think are $1 each. Does anybody else want some, and how many? Since Porky's sells them for $2, maybe no point if they are actually $1.50 at the Korean supermarket.

    Do we get lemon and/or lime slices with the food, or should I bring some?

    We don't have many people, which would indicate fewer items. Maybe others can respond, but I'm OK with up to $30 per person for more selections (because otherwise I might spend another $30 on the way home to get them for myself, LOL).

    Preferences, shat looks good on the menu, but delete if other's know they aren't that good:

    Entrees:
    smoked salmon (sauce on the side)
    alligator tail (if it really is alligator and not just chicken cut in the shape of alligators)
    cajun catfish
    pan seared scallops

    sides:
    greens
    jambalaya
    fried mushrooms, if NOT typical grocery store button or crimini
    conch salad
    Last edited by diversedancer on July 23rd, 2018, 9:42 am, edited 1 time in total.
    --Carey
  • Post #21 - July 23rd, 2018, 9:32 am
    Post #21 - July 23rd, 2018, 9:32 am Post #21 - July 23rd, 2018, 9:32 am
    Hi,

    It is unlikely Captain Porky has wild mushrooms presently. It's too early for autumn mushrooms.

    No oysters for me, because how they are handled is a big deal.

    EC - whatever you get will be wonderful. You have plenty of experience with what Dino does best.

    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 #22 - July 23rd, 2018, 11:12 am
    Post #22 - July 23rd, 2018, 11:12 am Post #22 - July 23rd, 2018, 11:12 am
    Cathy2 wrote:Hi,

    I favor fried jumbo shrimp and greens.

    Regards,
    Cathy


    What Cath said, those are the stars. And a little blue gill for the weary...
  • Post #23 - July 23rd, 2018, 11:15 am
    Post #23 - July 23rd, 2018, 11:15 am Post #23 - July 23rd, 2018, 11:15 am
    jnm123 wrote:
    Cathy2 wrote:Hi,

    I favor fried jumbo shrimp and greens.

    Regards,
    Cathy


    What Cath said, those are the stars. And a little blue gill for the weary...

    Noted 8)
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #24 - July 23rd, 2018, 12:31 pm
    Post #24 - July 23rd, 2018, 12:31 pm Post #24 - July 23rd, 2018, 12:31 pm
    While I usually avoid picnics, I'll attend this one since it's in my neck of the woods and I have tried many of the items on Captain Porky's menu. Having eaten there or gotten carry-out scores of times, I was always disappointed with the barbecued meats. Even though Dino has an aquarium smoker, I've found the BBQ to be fair at best. I have not tried the smoked salmon which might be worth sampling.

    My suggestions include the jumbo shrimp, blue gill, and would like to try alligator tail (yes it's real alligator) and pan seared scallops. Just a note: Dino's breading is light so we'll certainly be able to taste the seafood.

    For sides, cornbread, garlic potatoes and greens. I don't care for the steak fries. No oysters for me.
  • Post #25 - July 23rd, 2018, 1:36 pm
    Post #25 - July 23rd, 2018, 1:36 pm Post #25 - July 23rd, 2018, 1:36 pm
    Hi,

    I was discussing the pan seared scallops with a friend over lunch. If we were at their establishment, fine. Seared scallops continued to cook after being pulled. What was once succulent could be rubbery by time it is served at the picnic.

    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 #26 - July 23rd, 2018, 1:51 pm
    Post #26 - July 23rd, 2018, 1:51 pm Post #26 - July 23rd, 2018, 1:51 pm
    Hi,

    Do you want some paper plates, cups, utensils and ice?

    Regards,
    Cathy
    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 #27 - July 23rd, 2018, 1:55 pm
    Post #27 - July 23rd, 2018, 1:55 pm Post #27 - July 23rd, 2018, 1:55 pm
    Cathy2 wrote:Hi,

    Do you want some paper plates, cups, utensils and ice?

    Regards,
    Cathy

    Yes, please, and thank you.
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #28 - July 23rd, 2018, 2:03 pm
    Post #28 - July 23rd, 2018, 2:03 pm Post #28 - July 23rd, 2018, 2:03 pm
    diversedancer wrote:
    dave148--what is the plan? We meet at VP, you collect money and some subset of people drive to CP to get food? Or you count on us being there, and you go to CP alone noonish, get food and meet us at VP at 12:30? Will you let us know what you are ordering the day before? If dining al fresco the group order isn't including raw oysters, maybe I'll buy some at korean supermarket and bring them with me...anybody else want some?


    The plan is that I'll take care of ordering and picking up the food. We'll share the cost of the food equally.

    Looks like you're the only one interested in oysters. You're on your own if that's still of interest to you.

    The weather looks good. See y'all tomorrow at VP.
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #29 - July 26th, 2018, 12:45 am
    Post #29 - July 26th, 2018, 12:45 am Post #29 - July 26th, 2018, 12:45 am
    MSAW0454-1024x1024.JPG shrimp & salmon
    MSAW0453-1024x1024.JPG scallops and (corrected) Greek potatoes
    MSAW0456-1024x1024.JPG greens
    MSAW0455-1024x1024.JPG perch (?) and smelt
    MSAW0452-1024x1024.JPG bluegill (?) and alligator

    Seven entrees and two sides (corrected) for 5 people, and we polished it all off. Does that call for an oink oink? This is my first attempt to post pictures, I hope I guessed how to do it correctly.
    Last edited by diversedancer on July 26th, 2018, 6:34 pm, edited 2 times in total.
    --Carey
  • Post #30 - July 26th, 2018, 8:46 am
    Post #30 - July 26th, 2018, 8:46 am Post #30 - July 26th, 2018, 8:46 am
    FYI - crabcakes are Greek potatoes. Scallops are indeed scallops with vegetables.
    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

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