Reviews by andyku

andyku says "Dyson DC25 Animal" about Dyson DC25 vacuum

andyku — Mon, 09 Mar 2009 19:16:53 GMT

I bought the Dyson DC25 Animal for my mom's birthday and although I don't normally willingly drop $500 for a vacuum cleaner, I gotta say that this is no ordinary vacuum cleaner. It's super ergonomic: the ball on the bottom of the vacuum allows you to turn corners easily. The expandable want nicely fits in the handle. And it looks cool too!...

andyku says "Upscale Inventive Mexican" about Frontera Grill - Chicago, IL

andyku — Fri, 06 Mar 2009 16:07:45 GMT

From the NY Times:

Owners Rick and Deann Groen Bayless, authors of the popular Authentic Mexican: Regional Cooking from the Heart of Mexico, are widely credited with bringing authentic Mexican regional cuisine to a wider audience. Their restaurant is the place to taste real Mexican food, so don't show up expecting a plate of nachos with processed-cheese topping. The building actually houses two restaurants: the casual Frontera Grill (plain wood tables, terra-cotta tile floor) and the fine-dining Topolobampo (white linen tablecloths, a more hushed environment). At both restaurants, the focus is on fresh, organic ingredients supplied by local artisanal farmers.

At Frontera, the signature appetizer is the sopes surtidos, corn-tortilla "boats" with a sampler of fillings (chicken in red mole, black beans with homemade chorizo, and so on). The ever-changing entree list might include pork loin in a green mole sauce; smoked chicken breast smothered in a sauce of chiles, pumpkin seeds, and roasted...

...

andyku says "High School Science Projects + Food = Moto" about Moto Restaurant - Chicago, IL

andyku — Fri, 06 Mar 2009 16:03:56 GMT

From the NY Times:

If you think food is meant to be experienced with all the senses, book a table at Moto, home to Chicago's most jaw-droppingly original dishes. Chef Homaro Cantu, who worked with Chicago celebrity chef Charlie Trotter for 4 years, calls his cuisine "avant-garde with Asian influences" -- but what he's really interested in is taking dining beyond just eating. Dishes here are interactive experiences. For example, he entwines fresh herbs in custom-designed corkscrew-handled spoons, which allows the scent of the herbs to waft toward diners as they eat. For the ultimate made-to-order dish, an insulated box cooks a piece of fish right at the table. Cantu's got a sense of humor, too -- during a raw food course, he uses a "virtual aroma device" to emit a subtle smoky scent, and sometimes the menu itself is edible. Dining here is strictly degustation, with a five-course, seven-course, and "gastronomic tasting menu" of up to 18 courses. Courses are creative but not necessarily filling,......

andyku says "Small features make a big UI difference" about Magellan - Maestro 4250 GPS Device

andyku — Fri, 06 Mar 2009 15:42:34 GMT

I compared the Magellan Maestro 4250 vs. the Garmin Nuvi and I like the Maestro better for a few reasons:
1. Can add location by zip code
2. Gives you options to route by fastest, most use of freeways, least use of freeways, least distance -- great choices
3. Volume menu easier to get to

Overall, a great product
...