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  • Board Topic

    Need fresh ideas for tradtional Christmas Eve Dinner

    Please post the sweet potato souffle recipe—that sounds great!

  • Board Topic

    Say Cheese: Made in the USA

    Great Hill Blue blue cheese (MA) (creamy, mellow blue) Coach Farm camembert (NY) (very sheepy) Capri Farm chevre (Hubbardston, MA) (super creamy, mild, lightly tart) Cabot 2 year aged cheddar (VT) (super nutty, very crumbly) Gratfon...

  • Board Topic

    Amtrak again (or is that agony) - as long as the trip

    the word “Help” a number of times without luck. Julie patiently explained that when I said help, she would repeat the options. I needed to say either “schedules“, “reservations” or “train...

  • Board Topic

    Trader Joe's has buffalo milk mozzarella! Now what?

    My favorite way is with really good tomatoes, some fresh basil, salt, pepper, maybe some capers, and some great oil and vinegar. Bufalo mozz is too good to hide in a baked dish.

  • Board Topic

    I want to learn about wine!

    it into the Wine Advocate or the Wine Spectator. There are also all sorts of other tastings out there that can be great: - Local wine stores (some even have a big annual tasting) - Big organized tasting events or wine/food fairs -...

  • Board Topic

    boiled peanuts and Yankees

    and there were several churches serving food, so we had lunch with the church ladies, which was great. Everybody was very friendly and welcoming, and we still consider running into that a lucky travel experience. Just wish we...

  • Board Topic

    no one is watching me eat

    carrots and onions on the side. A throwback to my childhood (Grandma was not a great cook but made a few things well — this was one of them) that makes me happy. I only have this about once a year, though — a bit of a...

  • Board Topic

    The Three Stages of Beer Appreciation

    flavors, textures, and all the elements that add up to great food or beer, (because we all get there on different roads), it’s nevertheless true that people with curiosity and the desire to discern the various qualities of...

  • Board Topic

    What else is better in Canada?

    in this country that think that if it didn’t come from Europe, it can’t be any good. Very much beer snobs. We have gallons of great beer here. I just think you got a bad bartender in a bad bar. Sorry you were...

  • Board Topic

    How you ate as a child Vs. How you eat now

    certainly ate my fair share of fast food and then some. It definitely showed. But my parents came from a country and a culture where people often didn’t have enough to eat, so they thought feeding me all the American food I...

  • Board Topic

    Hot Pastrami: Forget About New York, What About Los Angeles?!

    makes great pastrami or corned beef sandwiches but I can’t remember the name. Some also like Saul’s in Berkeley. I personally cannot abide the place (had too many awful dishes there)...but they do apparently have good...

  • Board Topic

    Philly Cheesesteaks in Chicago recs

    To attempt to answer your question – instead of providing a lecture on a topic you never broached – your best bet would almost certainly be Philly’s Best, a shop at the corner of Belmont and Clark (both major,...

  • Board Topic

    Experience at 4 Italian 2 stars

    charmless, although so did the actual town in which Don Alfonso resides—and for that matter, the lake which Vissani overlooks is man made and not particularly attractive either. What’s with these people, putting these...

  • Board Topic

    Best Supermarket Coffee?

    That sounds great! I can probably pick one up in the Mexican groceries or bodegas in my neighborhood. How do you clean it after use? Also, do you know what is the best way to store one of those bricks of coffee once it is opened?...

  • Board Topic

    Good eats from Midway to Evanston?

    to central walk a couple blocks east to mustards last stand and get a chicago hot dog. If you still have any strength left, stagger a few more blocks east to the lighthouse beach and take a dip in the lake. Lou Mitchell’s 565...

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