Q. hi! I was wondering what hotels are in the heart of chicago that wont drain my pockets!! My friend and I are planning our senior trip and we need a hotel near the local train. thankyouu!!!
I mean public transportation! and Any hotel, near a public train station,so that I can travel to the downtown area. I dont care what type of hotel, just whatever is cheapest!
I mean public transportation! and Any hotel, near a public train station,so that I can travel to the downtown area. I dont care what type of hotel, just whatever is cheapest!
A. Check out a hostel. The first 5 on the list below are the cheapest places to sleep and are close to where you want to be. The $$$ you save will be used for admission fees and eating in "Big City" restaurants:
http://www.hostels.com/chicago/usa?source=hostelscomus&gclid=CKixr5DU_6ICFRMeDQodIQ0yZQ
The first place is a few blocks from Union Station and adjacent to public transportation el lines. It's a block from Millenium Park and the Art Institute...see map.
The 2nd place is a couple blocks from Lincoln Park Zoo and 2 blocks from the CTA el...see map
The 4th place is in Greektown so the restaurants are good and if you like Greek food both cheap and great. It is also close to Union Station and the CTA blue line el...see map.
Check out Evanston too. It's about a 30 min ride on either METRA or CTA trains. The hotels will be a little cheaper:
http://www.tripadvisor.com/Hotels-g35972-Evanston_Illinois-Hotels.html
http://www.hostels.com/chicago/usa?source=hostelscomus&gclid=CKixr5DU_6ICFRMeDQodIQ0yZQ
The first place is a few blocks from Union Station and adjacent to public transportation el lines. It's a block from Millenium Park and the Art Institute...see map.
The 2nd place is a couple blocks from Lincoln Park Zoo and 2 blocks from the CTA el...see map
The 4th place is in Greektown so the restaurants are good and if you like Greek food both cheap and great. It is also close to Union Station and the CTA blue line el...see map.
Check out Evanston too. It's about a 30 min ride on either METRA or CTA trains. The hotels will be a little cheaper:
http://www.tripadvisor.com/Hotels-g35972-Evanston_Illinois-Hotels.html
We have a trip to Chicago from Toronto for 2 days. Any advice for attractions and economic hotel?
Q. We have a trip to Chicago from Toronto for 2 days. Any advice for attractions and economic hotel?
A. Well, I usually make the trip the opposite directions (been to Toronto about four times in the past year and ALWAYS visit The Rex... love that place). So it's good to return the favor.
If this is your first trip to Chicago, I suppose you should see the usual tourist sights first... Millenium Park, Navy Pier, State Street, Michigan Ave., etc. You might also want to throw in the Lincoln Park Zoo (its a free zoo), the Art Institute (great collection and a new modern wing), the Museum of Contemporary Art, the Musem Campus (Field Museum, Shedd Aquarium, Adler Planetarium).
But I highly recommend getting away from the tourist area and seeing "regular" Chicago. Places like the Wrigleyville area (around Wrigley field, although that can be kinda touristy too), Andersonville (a neigborhood with a Swedish heritage; it sort of reminds me of the Beaches area in TO), Wicker Park (the hipster area, kind of like west on Queen Street), etc. And since it's getting warmer out, it's street fair season, so you definitely should check one of those out. They're all over the city and usually feature live music, food and vendors. Most times they charge you about five bucks to get in, but it's mostly a fun time.
I recommend picking up a copy of Time Out Chicago magazine to see what's going on the week you're here. Or check out the Chicagoist website (It's run by the same people who run the Torontoist website). They also list things to do that are off the radar.
As for hotels, not sure of what you mean by "economic" (less than $200? less than $100? Cheaper than that?). Let us know what your price range is (in US dollars).
Also if you haven't booked your flight yet, check out Porter. It's the one I use all the time now. Non-stop from Chicago to Toronto for about $200 plus tax. Great.
If this is your first trip to Chicago, I suppose you should see the usual tourist sights first... Millenium Park, Navy Pier, State Street, Michigan Ave., etc. You might also want to throw in the Lincoln Park Zoo (its a free zoo), the Art Institute (great collection and a new modern wing), the Museum of Contemporary Art, the Musem Campus (Field Museum, Shedd Aquarium, Adler Planetarium).
But I highly recommend getting away from the tourist area and seeing "regular" Chicago. Places like the Wrigleyville area (around Wrigley field, although that can be kinda touristy too), Andersonville (a neigborhood with a Swedish heritage; it sort of reminds me of the Beaches area in TO), Wicker Park (the hipster area, kind of like west on Queen Street), etc. And since it's getting warmer out, it's street fair season, so you definitely should check one of those out. They're all over the city and usually feature live music, food and vendors. Most times they charge you about five bucks to get in, but it's mostly a fun time.
I recommend picking up a copy of Time Out Chicago magazine to see what's going on the week you're here. Or check out the Chicagoist website (It's run by the same people who run the Torontoist website). They also list things to do that are off the radar.
As for hotels, not sure of what you mean by "economic" (less than $200? less than $100? Cheaper than that?). Let us know what your price range is (in US dollars).
Also if you haven't booked your flight yet, check out Porter. It's the one I use all the time now. Non-stop from Chicago to Toronto for about $200 plus tax. Great.
could somebody let me know what is the recipe of CHOCOLATE MOOSE made at MILLENIUM HOTEL in SHARJAH - U.A.E?
Q. They serve them mostly or practically every saturday for lunch as a part of the buffet dessert.
A. Hi I'm sorry I dont have the millenium hotel recipe but this is an easy but tasty one.
Makes about 1 1/2 pints mousse, about 6 1/2-cup servings
1 envelope unflavored gelatin
1/4 cup sweet liqueur such as Chambord or Triple Sec
1 cup fat free milk
3/4 cup sugar, divided
2 large eggs
4 ounces bittersweet (not unsweetened) chocolate, cut into 1/4-inch pieces
4 large egg whites
Large pinch of salt
Six stem glasses or ramekins for serving the mousse
1. Sprinkle the gelatin on the liqueur in a small bowl and set aside.
2. Combine the milk and 1/4 cup of the sugar in a small saucepan and whisk to mix. Place over medium heat and bring to a simmer.
3. Meanwhile, whisk the eggs in a small bowl. When the milk boils, whisk about a third of the milk into the eggs. Return the remaining milk to a boil over low heat, then whisk in the egg mixture. Continue whisking until the mixture thickens slightly. Donât let it boil or the eggs will scramble. Off heat, quickly whisk in the gelatin.
4. Whisk in the chocolate and continue whisking until the chocolate is melted and the cream is smooth. Scrape it into a medium bowl and cool it to room temperature.
5. To make the meringue, half fill a medium saucepan with water and bring it to a boil over medium heat. Regulate the heat so that the water continues simmering with movement, but isnât boiling violently. Combine the egg whites, salt, and the remaining 1/2 cup sugar in the bowl of an electric mixer and whisk by hand just to mix. Place the bowl over the pan of water and whisk gently until the egg whites are hot (140 degrees on an instant-read thermometer) and the sugar is dissolved. Place the bowl on the mixer with the whisk attachment and whip on medium speed until the meringue is cooled (it doesnât have to come all the way down to room temperature) and increased in volume.
6. Fold the meringue into the chocolate mixture.
7. Divide the mousse among the prepared glasses and refrigerate until set, about 3 or 4 hours.
Serving: You can decorate it with a few berries or some chocolate shavings.
Storage: You may prepare the mousse the day before, just cover the mousse with plastic wrap if it needs to stay in the refrigerator any more than a few hours after you prepare it.
Makes about 1 1/2 pints mousse, about 6 1/2-cup servings
1 envelope unflavored gelatin
1/4 cup sweet liqueur such as Chambord or Triple Sec
1 cup fat free milk
3/4 cup sugar, divided
2 large eggs
4 ounces bittersweet (not unsweetened) chocolate, cut into 1/4-inch pieces
4 large egg whites
Large pinch of salt
Six stem glasses or ramekins for serving the mousse
1. Sprinkle the gelatin on the liqueur in a small bowl and set aside.
2. Combine the milk and 1/4 cup of the sugar in a small saucepan and whisk to mix. Place over medium heat and bring to a simmer.
3. Meanwhile, whisk the eggs in a small bowl. When the milk boils, whisk about a third of the milk into the eggs. Return the remaining milk to a boil over low heat, then whisk in the egg mixture. Continue whisking until the mixture thickens slightly. Donât let it boil or the eggs will scramble. Off heat, quickly whisk in the gelatin.
4. Whisk in the chocolate and continue whisking until the chocolate is melted and the cream is smooth. Scrape it into a medium bowl and cool it to room temperature.
5. To make the meringue, half fill a medium saucepan with water and bring it to a boil over medium heat. Regulate the heat so that the water continues simmering with movement, but isnât boiling violently. Combine the egg whites, salt, and the remaining 1/2 cup sugar in the bowl of an electric mixer and whisk by hand just to mix. Place the bowl over the pan of water and whisk gently until the egg whites are hot (140 degrees on an instant-read thermometer) and the sugar is dissolved. Place the bowl on the mixer with the whisk attachment and whip on medium speed until the meringue is cooled (it doesnât have to come all the way down to room temperature) and increased in volume.
6. Fold the meringue into the chocolate mixture.
7. Divide the mousse among the prepared glasses and refrigerate until set, about 3 or 4 hours.
Serving: You can decorate it with a few berries or some chocolate shavings.
Storage: You may prepare the mousse the day before, just cover the mousse with plastic wrap if it needs to stay in the refrigerator any more than a few hours after you prepare it.
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