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  • Board Topic

    Food of Doom

    My feelings exactly. I used to love smoked oysters as a college student and now just the smell of that cottonseed oil makes me sick. For me, it worked in reverse for natto.

  • Board Topic

    Dealing with food snobbery?

    I find I’m more on the other end, ie. how do I control my own food snobbery. Moving from NY to a small college town has been quite an adjustment in terms of dining out “standards.” The only things objectively...

  • Board Topic

    Round Table Pizza: Is This Chain Very Good?

    crust slightly blackened on the bottom from the coal fire, the fresh tomato sauce, and just the right amount of cheese and toppings at Modern, Sally’s, Pepe’s and about a dozen others...Bright College Years indeed! To...

  • Board Topic

    Your one cooking tip ?

    there (esp. w/some simple tweaking), and things like garlic presses have their uses. Cooking is the art of the possible and it’s simply impossible for the average person to always have the time, strength, and inclination to...

  • Board Topic

    Do-not-miss dining: Toronto

    ..very romantic). And you’ll feel you’re robbing them blind when the bill arrives... Best brunch: there are so many options, and they’re all so good, but my sentimental favorite is Mildred Pierce in the Arts and...

  • Board Topic

    new to Evanston

    artfulness you may want to check out amarind in oak park, or if you really put a premium on your desire, arun’s) "Of course it should be obvious by now, as I had hoped it was obvious before, that my posts on this subject are...

  • Board Topic

    Top Chef - Restaurant Wars [Possible Spoilers]

    Art Smith commented that she was too defensive to be a top chef, but I agree the body language was an elephant in the room and I was relieved to hear it said out loud.

  • Board Topic

    'Foreign' food that's better in the US

    in canada. i think it was in montreal during some college model UN conference, but i don’t remember, since it was many years ago. makes some sense, since the heaviness of trad’l soul food is actually better tailored...

  • Board Topic

    Top Chef-restaurant concept episode (spoilers inside)

    comments (paraphrased): She doesn’t have any formal education in culinary arts, so she can’t possibly have a palate, and she applies common usage while speaking, so she can’t possibly be a food writer. Tsk, tsk,...

  • Board Topic

    What are your favorite kitchen myths?

    I was in the same boat in college. Just keep looking on Ebay. There’s so many there that every once in a while a great deal slips through. I got mine for about 125 incl. shipping. It’s like a rock. Once when kneading...

  • Board Topic

    Ten Days in Montreal: C'etait magnifique! (very long)

    ; bunches of matchstick-thin asparagus, selling for a song; green and yellow beans, standing upright in little wooden baskets, looking like delicious art; bushels and bushels of apples; and wild blueberries, tiny and deep cobalt,...

  • Board Topic

    worst tasting candy ever!!!!!

    making kids, Disney’ll keep making money. Oh yea, and regarding the Pez “candy”. It’s also may be further proof that kids are not the go to people for culinary opinions, although even as a kid I remember...

  • Board Topic

    how to split the check?

    for business meetings, when attending a business dinner/lunch; In these cases, it is the responsibility of the party that requested the lunch to pay for the meal." http://www.bellaonline.com/articles/art43921.asp "Although it can...

  • Board Topic

    Love red wine...can't understand the subtle differences to expand horizons - help!

    , lots of reds from the Medoc region of France, lots of the Argentinian Malbecs, there are many good options from Australia – try a Grenache blend, I also found that some of the least expensive Spanish wines can be...

  • Board Topic

    San Franciscans planning LA trip

    and convenience. Other delis I like are Art's in Studio City and Junior’s in West L.A.

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