Chef Justin Carlisle is behind the Red Light Ramen concept, which is getting acclaim from around the U.S. and beyond.
Chef Justin Carlisle is behind the Red Light Ramen concept, which is getting acclaim from around the U.S. and beyond. (Photo: Joe Laedtke)

Red Light Ramen love goes international

Sure, it’s great when Milwaukee food news reverberates across the states. But when a local concept makes it into an internationally read publication, you know we’re onto something.

Such is the case with Red Light Ramen, which was written up in yet another publication, this time in the UK. Elisa Crye of The Daily Globe, a publication that touts "British values with a global perspective," has this to say about Milwaukee’s late night eats:

"The craze is legit. The Ramen is outstanding. It’s creamy, with all the usual toppings; egg, negi, mushrooms, nori, bamboo shoots, scallions, and pork. Throw it all in the bowl, slurp and smile. Red Light Ramen also offers an Old Fashioned slushy, an ode to sweet home Milwaukee of course, and a surprise flavor of the week slushy. Red Light Ramen is beyond worth the trip to Milwaukee’s Lower East Side." [keep reading]

The man behind Red Light Ramen is Justin Carlisle, voted best chef in our recent 2015 OnMilwaukee Best of Dining poll.

And the acclaim comes from someone who's no stranger to the culinary industry. Crye has worked at a number of notable restaurants in Chicago and New York. Currently, she holds down a gig at Cafe Boulud un New York City while acting as the New York dining editor for The Daily Globe.

Will you slather your turkey with mayonnaise this year?
Will you slather your turkey with mayonnaise this year?

Are you rubbing mayo on your turkey this year? Because everyone else is

Mayo is great on an after-Thanksgiving turkey sandwich. But did you know it’s also the perfect ingredient to use to achieve a moist, perfectly browned turkey?

It’s apparently so, at least if you believe the hundreds of food bloggers who have posted their versions of the trendy new turkey recipe, designed to save time while producing delicious results.

The photos are gorgeous. They showcase golden crispy herb-crusted skin and meat gently pulling away from the edges of the legs. And the reports are glowing.

"My family said this was THE BEST TURKEY they have ever had ... especially my pickiest, pickiest eater-child. And you know, this turkey was so full of flavor, so juicy, so moist. It really was off the charts delicious."  – Cathy at Noble Pig

"Time and time again this turkey recipe and method has proved to be a real winner and has become the easiest part of a meal." – Amy from She Wears Many Hats

"It was quick. It was easy. It was messy. It was a success. And it was simple too: Mayonnaise, herbs, seasoning, and some celery and onion. That’s all!" – Arthur from The Daily Meal

But, it’s not the first time we’ve seen gorgeous shots of a turkey day bird. The mayo-slathered turkey trend is following on the heels of the brined-and-flipped turkey, the high-heat roasted turkey and the deep fried turkey science, making it (apparently) the trend of the moment.

The buzz seems to have begun when the editors at Epicurious.com found that garlic mayonnaise (or aioli) rubbed under the turkey’s skin results in a delicious, perfectly golden bird.

And people seem truly shocked (and amazed) by the idea – though I'm not exactly sure why. 

It's not new.

Back in the '90s, while I was in college, one of my "go-to" recipes was boneless, skinless chicken breast spread with herb and garlic mayonnaise and baked. It's delicious, and no, it doesn't come out tasting even remotely like mayonnaise.

Folks like the much-esteemed Chef Thomas Keller have been us…

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It's a luscious affair with two kinds of custards, bananas and a melt-in-your-mouth graham cracker crust.
It's a luscious affair with two kinds of custards, bananas and a melt-in-your-mouth graham cracker crust. (Photo: Michael Goelzer/Timeout)

You know it: A Honeypie creation named one of the best pies in U.S.

Milwaukeeans already know that some of the best pies you can eat come from Honeypie Cafe, 2643 S. Kinnickinnic Ave. But, an article published at Timeout.com shows that the word is spreading.

The news come just in time for Thanksgiving as Patty Lee and the Time Out editors have named Honeypie Cafe’s black bottom banana cream pie as one of 17 of the best pies in the nation.

The article features the deliciously decadent Honeypie creation as the cover photo for the article. And Time Out gives a special shout-out to Honeypie co-owner Valeri Lucks – who we featured in 2014 – for her technique in creating this pie masterpiece.

"To form her luscious homage to old-fashioned black-bottomed pies, baking guru Valeri Lucks marries two of her bestsellers, layering chocolate and banana custards – both made with Wisconsin milk – atop a crisp graham cracker crust. She crowns the glorious affair with a mound of fresh whipped cream, which every pie-lover knows is an essential addition."

The inclusion is quite the honor for our hometown cafe, which is listed among both big names like Momofuku Milk Bar and hidden gems like the Pie Shop in Atlanta.

The pillows in hotel rooms are never as comfortable as yours at home; but, you don't need to settle for a bad night's sleep.
The pillows in hotel rooms are never as comfortable as yours at home; but, you don't need to settle for a bad night's sleep. (Photo: shutterstock.com)

5 annoying things about hotel rooms and how to fix them

Check in early and stay late during OnMilwaukee's "Hotel Week" sponsored by VISIT Milwaukee. The next seven days will be packed with stories about historic area hotels, reviews, history, food and drink, staycations and more. Find out what it's like to be a tourist in this town. (Chocolate on your pillow not included.)

If you’re anything like me, your needs as a traveler and hotel guest are pretty straightforward. You just want a quiet, clean room where you can sleep comfortably and maybe get some work done. Right?

But, inevitably there are little things that keep you from reaching basic hotel room nirvana. 

Fortunately, some have easy solutions. Here are five of the most common hotel complaints, along with some pretty easy ways to fix them.

1.  The pillows are notoriously uncomfortable

At one place, the pillow is too soft. At another, the pillow is too hard. In some places, the pillows are overstuffed. The pillow is as flat as a pancake…

Quick fix: Bringing your own pillow is a solution; but it’s not particularly convenient. Instead, give a call down to the front desk and ask if additional types of pillows are available (down, synthetic, firm, soft). Better hotels offer a variety of types, including pillows made particularly for allergy sufferers.

2. People are really noisy

They slam their doors, they grab ice in the middle of the night, and they never seem to know how to lower their voices when having conversations right outside of my hotel room door.

Quick fix: When you make your reservation, ask for a quiet floor or a room away from the elevator and ice machines. If you’re a particularly light sleeper, pack a set of earplugs.

3. There are never electrical outlets where you need them

Particularly in older hotels, the outlets are almost never in convenient spots.  Behind the door? Sure. Near the bedside table where you want to recharge your phone? Almost never.

Quick fix: Pack a small extension cord. Not only does it give you some extra leng…

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