a whole different dimension to the experience. Certainly good, but... **Organic chicken Nice aged vinegar flavor with mild spices, this one shows off the compelling savory qualities of the vinegar while keeping everything very...

Well, I think it’s a combination of two things: - The average American under the age of 40 or so grew up in a time period where convenience foods were a big exciting thing. Our mothers were thrilled to find shortcuts in the...

I think I’m advocating what tatertots is pitching, except I’m more reserved about it (I’m just gettin' stuffy in my old age). I don’t think there’s anything wrong with ordering omakase “with...

— among other inexpensive attractions. Not sure if it’s still there. Schroeder’s, on Front between Calif. & Sacramento (?) is an old favorite, though I haven’t eaten there in ages. A quick peek at their...

I am the same age as Trey Parker, do I still qualify for getting your ‘tongue-in-cheek’ post? I keep rereading it, but it still doesn’t seem funny, what am I doing wrong? Will listening to The Strokes help?

Well, for me (at my age and not inexhaustable income) almost all recipe dealbreakers are cost related these days. If I found a drop dead delicious sounding recipe that called for foi gras, I would probably set up an acquisition...

on suburban Long Island where we got tons and tons of candy, it’s sorta discouraging to see that healthy, middle-aged people, and those who work with kids or have grandchildren don’t hang up the signs. That said and...

I would never skip the milk, it is the essence of Bolognese cooking. I have been making this for ages and now have adapted it to make my own. I have posted that recipe on this board. Never got nushy meat?

restaurants in the city, there are a lot of great, small, non-cache places in the city. Braised pork belly, foie gras, aged beef, much of these items are readily available to people to try and cook these things for themselves at...

young trainees into the business at an age where they absorbed a lot by virtue of having to learn the business from the ground up while satisfying a tough task master and achieving some set standards of competency. In many U.S....

're essentially churning cream here. Go too far and you can get flecks of butter, which gives an unpleasant texture. The aging process is a personal preference thing, I think. I don’t like my ice cream too soft and floppy;...

barrel-aged old ale and barleywine from Drake’s. These came in little 7oz. bottles. I can see the appeal.

Wow! It sounds like you like fermented bean curd almost as much as I do! Having my first taste of this stuff at the age of six months, I have been enjoying it for almost fifty years! You asked about brands and how it should taste....

shop. Today, it is known to be wildly inconsistent. I mean the Sterns actually did a negative review on the place, something they rarely (ever?) do. I like Stanley’s a lot even if I have not had dinner there in ages. I...

Oracle, I agree 100% about the need to speak up – I consider myself pretty upfront and yet it’s awkward in practice, in real life. Since splitting everything evenly becomes the norm once you get past a certain age...