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  • Board Topic

    Tipping: Decent Food-Terrible Service

    That meal goes into write it off and live and learn. Service lousy, manager couldn;t care less so just comped the whole thing (probably easiest and best solution for him) and the food was not served as ordered. Jfood would have...

  • Board Topic

    Eating Healthy

    of tinned and well-skimmed of fat), but keep them in the freezer and you’ll have flavor galore. The Italian equivalent is to add a dusting of grated pecorino or parmigiano. If you buy the very best quality, you’ll get...

  • Board Topic

    Why does there seem to be such hostility to low-carb?

    I don’t know the answer to your question. My husband and I both lost about 20 lbs on a low carb diet, though we’ve not been the best at keeping it off. However, it only seems sensible to me to stay away from foods...

  • Board Topic

    Why is Authenticity So Important. and What is it, Anyway?

    are truest to the spirit of their originators, they are their best. The best for a lot of reasons. Mostly, it will be based on a collectice knowledge of what ingredients go well in what way or the best way to use certain cooking...

  • Board Topic

    What Was In My Wife's Lobster??

    Yeah, they’ll cannibalize each other if they get the chance. More than once, I’ve seen some munching on a recently deceased compadre in our neighborhood store’s tank. We alert the seafood man to remove the...

  • Board Topic

    Thai Avenue - no sweat - Long

    not list names other than to say, Steve D gets the award for making the most effort to join us (sneaking away from Atlanta and all), and to thank, Al and Leek for sharing lovely wines, and GWIV for the Maker’s Mark, which...

  • Board Topic

    Sona- massive dissapointment

    ! The bread is delicious. I probably ate 10-12 of the small biscuits. The focaccia varied. Some pieces were very good-filled with olives and olive oil. Others were dry and somewhat stale. We found the service to be slightly...

  • Board Topic

    Equip your kitchen for $200...

    Wow. It’s nice to get started cheaply but man, that Ikea set just screams out “Crap-O-Rama!” Please do not get this for your young aspiring chef. What’s wrong? Let’s start with three pairs of scissors....

  • Board Topic

    the greatest louche lowbrow dive beers of all time?

    of those fine Mississippi domestic beers, Jax and Dixie. Additionally, available in a wider geographical radius (I believe they’re made in Wisconsin) — Milwaukee’s Best and Buckhorn, each approximately $8 for...

  • Board Topic

    What are you serving for Thanksgiving dessert?

    A pumpkin pie from a pumpkin our CSA sent. My two and a half year old says he wants “cherry cake.” No clue where that came from but I’ll do my best!

  • Board Topic

    Sado Sushi: Is Joanne Kates insane?

    the omakaze, the chef and I had a discussion about one of the sauces that he’d just concocted. This young man is definitely developing his own recipes and sauces.

  • Board Topic

    Is it right for restaurants to stop seating people before closing time?

    many restaurants around closing time and have seen the staff cleaning up, chef getting ready to leave, etc. I feel like I would not get the best service or food if the wait and kitchen staff were annoyed at me and wanting to get...

  • Board Topic

    Is Food Network going the way of MTV?

    episodes to crack into! And the best part— I can fast forward past the excessive commercial breaks (it feels like 20 minutes of commercials per half hour...) Mr. Taster

  • Board Topic

    Big Red

    the vibrant red color—there’s a Sandra Cisneros short story in which a man is trying to get a red-soda-stained shirt clean; she has to be referring to Big Red. Both Big Red and Dr. Pepper come from Waco, Texas. And...

  • Board Topic

    Seriously Fast Dinner Ideas

    people smile. The best trick is to have plenty of leftovers from a great weekend meal to serve again midweek.

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