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Essentials of Classic Italian Cooking: Pasta and Other Starches Recipe Reviews
4-5 tablespoons high-quality butter 6-8 whole fresh sage leaves 1 pound pasta (she recommends homemade pasta such as fettucini, stuffed tortelli, or potato gnocchi) Heat butter over medium heat until the foam subsides. Her tip for...
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what to bring on a 12 hour flight
some sleep on the flight makes the jet lag recovery a bit easier. The earplugs are essential – I recommend the foam ones. To those of you who “don't care” whether the smell of your food offends others on your...
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Best Fish and Chips in Detroit ?
for a long period of time until they adopt a consistancy quite similar to baked beans (only green). They were traditionally ladled over the chips but nowadays put in a plastic foam carry out container. My American friends always...
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Top Chef - Super Bowl (*Possible Spoilers*)
You can tell, the one girl raised her foam finger only after her seatmate did. Tom has contradicted himself in his judging too much, for me, and I think we’ll see the end of Top Chef with the rollout of Top Chef JUNIOR and...
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A Quick Trip To Chicago - Reviews of Bleeding Heart, Over Easy, Charlie Trotter's, TRU, Bongo Room, Cafe Spiaggia, Moto.
, a perfectly light dish with minimal spice from the wasabi foam and a slight crunch from the sprouts and cucumbers that paired perfectly with the fatty melt-in-your-mouth tuna. For my friend, a Sake sorbet was provided which he...
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Going "green" in the kitchen
the drain and follow it with about a ½ cup of vinegar. I let it foam and sit for a bit, 15 minutes to overnight (whatev), then rinse with warm water. I try to do this about once a week to keep up; this way I won’t have to use...
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Miami Spice 2007
was extreme foam with some salmon flakes in it also poorly described by the waiters who brought it. And no one at our table of 4 really cared for it. Dessert was just ok. They seated us by the open kitchen which I personally did...
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What's the worst (nice) restaurant you have been to?
Blueberry creme brulee with Early Grey foam?? One of our main courses was severaly oversalted. Onboxious, unprofessional service and dated looking decor. It’s not the worst restaurant I’ve been to, but the worst high...
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The end of haagen-daz
Well at least they haven’t started adding the various foams, gums, and carageenan. They’ve still got my weekly ice cream allowance. Haagen-Dazs beats the heck out of any competition they have around here. Hope the...
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Why are chains so big with younger people?
OBSESSED with Chipotle. I mean, foaming at the mouth obsessed with Chipotle. Counting down the days til one opens nearby obsessed with Chipotle. Check out this website run by a student at GW... it has a “burrito...
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Boston Globe Mag. article re: prices in Boston
in the city. That’s my recollection of NYC as a great chow town. Yes – I’ve had some of the best meat in the world at Luger’s or a couple of Tourondel’s places (of course, that’s now a chain) -...
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Childhood Favorites
). - The cool, weird crusty-chocolatey-milky foam that arises when you make a float out of chocolate chip ice cream and Diet Rite. - The first taste of the home-made popsicles made in ice cube trays with Golden Nectar Kool Aid (the...
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Do Italians put chicken on pasta?
(wife sent one back at Gusto just two weeks ago for being Starbucks hot with Starbucks quailty foam - IOO, disgusting). However, behind the “tradition” of the morning-only capp is some actual science/biology. For the...
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Cuzco or Cusco, Peru Restaurant Reviews by ALEDM
waiter was Alejandro and was very accommodating. We had a card that provided a free drink and we were both given delicious pisco sours with lots of the foam we love. There was a causa con pollo for the amuse bouche and we enjoyed...
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How Did You "Deal" With Being Poor (and Young) Before You Could Afford to Dine Out (or eat well dining in)?
onion and black olives that dressed the spinach leaves. Dress with red wine vinegar and black pepper. Pay by the pound, this was about $1.25. Pile all onto kaiser roll from breakfast special. Refill foam cup with another teabag...
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