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  • Board Topic

    Food Snob or Food Lover?

    don’t throw bricks . . . or tubs of cool whip at me but i think food snobs frequently lack a sense of humor about the subject. food is endlessly fascinating and pleasurable but it’s not rocket science nor is it...

  • Board Topic

    FoodNetwork — What's the Right Amount/Kind of Personality?

    Shirley Corriher or the food anthropologist ladies grab hold of the script writing and shake it out, put some real food facts in the contents and really give us some neat facts about the history of food and some of the science...

  • Board Topic

    Being a proper guest?

    't sitting there secretly keeping tabs. When everyone else’s plate is filled with rib sauce and one person’s plate is practically pristine with one rib bone on it, it doesn’t exactly take a rocket science to...

  • Restaurant

    Spro Coffee

    1 Discussion (410) 296-0023 - 320 York Rd, Towson, MD 21204

  • Board Topic

    How bad off is the restaurant industry?

    in their own self-interest is best for the overall economy, as everyone’s decisions create the most efficient way to allocate resources. tho' not an economist, but educated in that art/science/philosophy, i would agree with...

  • Board Topic

    Midtown Global Market MSP - It's Up To Us

    [Oh, I guess I used the right reply link – I’m just confused today...] Uncle Edgar’s and Uncle Hugo’s are two bookstores in one, across the street from the MGMkt (on Chicago Ave, next to the...

  • Board Topic

    To Box or not

    no, at least not the sopapillas I have had, which were fried. see attached link, with a pic of them fresh from the oven. They are like an extremely light dinner roll, almost hollow inside from the amount they rise when they bake....

  • Board Topic

    Can You "Play Nicely" With Someone Else In Your Kitchen?

    know they think they are being polite/helpful/whatever, but I have a small nyc kitchen — i.e. limited counter space and no dishwasher. That means clean up and doing the dishes is a precise science. Please don’t...

  • Board Topic

    Reasons for Organic

    I read an article in a non food magazine recently which probed the issue of the ever increasing popularity of organic foods. Obviously, there are spinoff threads which could develop, like what constitutes "organic" and -what is...

  • Board Topic

    Top Chef Episode #3

    One of my pet peeves is the ubiquitous Baked Ziti or Mac 'N Cheese people bring to potluck dinners. Most times they are dry beyond belief and inedible. One time I taught a class for my community called Let’s Party and this...

  • Board Topic

    Dining Around New Orleans [Long]

    went to get any utensils and such, so as to not loose the seats. Some groups seemed to have this down to a science, with everyone in the party grabbing chairs and one person doing all of the ordering. In a few minutes, our order...

  • Board Topic

    The Perfect Scoop by David Lebovitz

    to be creative which is alot of why I buy a book. It doesn’t focus on the science or technique of ice cream making too much but offers up simple recipes and mouth-watering photos. PS. If your library system doesn’t...

  • Board Topic

    Top Chef 2 = Finale Part 1 (potential spoilers)

    Yeah! Go Marcel! I like seeing his scientific approach to food...I think he does respect the food as an art and a science.

  • Board Topic

    PEASANT - good food, RUDE CREW!

    if they could only drink water. This is neither rocket science nor a new concept, e.g., look at Babbo’s hours....their bar opens up 30 minutes before they take reservations every day they are open. So you’re telling...

  • Board Topic

    If the Bay Area Only Had a .......

    included) from Bronx Science, right across the street. There were a lot of neighborhood joints like it, serving elderly knockwurst and terrible soup to tired people on their way home from work, cops on the 4-to-midnight tour, and...

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