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  • Board Topic

    WINNER -- MAY COOKBOOK OF MONTH -Flexitarian Table

    I can’t say I’ve ever hated tofu, but I’ve learned to really love it in the past 10 years or so. Ma Po Do Fu is one of the reasons. Also chocolate mousse and a great salad that a local gourmet take-out place...

  • Board Topic

    Forgotten foods.

    How about Parsnips? I was shopping in my local grocery last weekend and a young woman was on the phone talking to her mother. Her mom had sent her to the store for fresh horseradish root. I overheard the conversation, daughter...

  • Board Topic

    Goodbye Zankou

    We had a similar experience with our local lunch delivery place – Char O Chicken – now charging $1 extra each for the little containers of guac and sour cream that used to come gratis with the chicken quesadillas....

  • Board Topic

    The Ultimate Baltimore Tip Sheet

    place, catering to the old locals of the neighborhood and more than a few young cops. There’s Bass on tap, but the bottled beers are colder. Natty Bo is $1."- Peter · Duda’s (Fells Point) "Other good bar food can be...

  • Board Topic

    DiFara's ripped by Rosengarten

    Café in San Francisco. Here’s a look at the offerings: CROSTINI New Harvest Olio Verde and Sea Salt- $7 Cranberry Beans and Bottarga di Tonno- $9 Chicken Liver and Pancetta- $9 Beef Tongue with Horseradish Salsa- $9 APPETIZERS

  • Board Topic

    Top Chef Season 3

    “gourmet” things like potato chips and pancake mix??? Reviews on local papers have not been good...I guess I will observe him on Top Chef and see if I should go back to try the food. I also agree with most posts that...

  • Board Topic

    German food - undeserved bad reputation

    kitchen) because the emphasis is on fresh food. We live in a small town where I walk to the bakery and butcher shop for some of the best pastries and meat I’ve ever had. There are still weekly farmers markets in nearly all...

  • Board Topic

    What foods do restaurants most frequently mess up?

    . However, hamburgers and chicken breast is made to a “just done” (pink free) preference unless the customer asks for well done (dry) or burnt beyond recognition. The latter preference, burnt beyond recognition, is a...

  • Board Topic

    The Under 13% Solution

    I think I may be the odd man out, here. I taste a lot of wine, am a member of my local wine society. I like some low alcohol wines, particularly German rieslings. But my favourite wines are Argentinian malbecs, Pacific Northwest...

  • Board Topic

    Turkey call.

    and it was good. But I later found a farmer at a local market that offers a superior product. You can also consider a heritage turkey, there are sure to be threads in the weeks to come about that. This year, why not stick with...

  • Board Topic

    August 2007 - Grocery outlet

    Call your local store and ask to speak to the buyer (ex. deli), then ask which days deliveries come. Be sure to mention specialty items you want (ex. imported cheeses). The buyers order from a list and can make choices. Santa...

  • Board Topic

    Mexican Food Hell.

    the wonderful foods sampled in some specific locale and can not be found at home. Man what is New England’s problem? I can’t find Finnish or Bolivian food either!

  • Board Topic

    Provence & Paris Travel Log

    that there are two types of one star establishments. The type that serves very good quality local food and the type that serves high end, gourmet type meals. This was definitely a rustic meal served in a farmhouse and we really...

  • Board Topic

    Cookbooks & recipes for those on Weight Watchers Core Plan?

    the harvest." I also have the SF Ferry Plaza cookbook, but, alas, most of those yummy recipes aren’t that diet friendly. I’ll try to update this thread with my impressions of these cookbooks as I use them more. Here...

  • Board Topic

    Pretentious or not?

    into —‘pssst...these are places no one knows about but are worth going to’...including newcomers. i guess i feel like campagne gets enough press...what’s the next harvest vine? i want to be a resource for...

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