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  • Board Topic

    Continuation from New York's Manhattan Board

    "It’s the absence of logic that frustrates me." I don’t think that this an If A = B... type discussion. Logic doesn’t differ between “kid friendly” and “non kid friendly” restaurants,...

  • Board Topic

    Bourdain: Love Him? Hate Him?

    I would say one of the two, oddly enough the other guy’s initials are A.B.

  • Board Topic

    Need Cookie Recipe

    be 1 stick plus 2 tbsp. butter, 2/3 cup unsweetened p.b., just an example). Hilburns’s recipes are resilient to substitutions and she has several butterscotch ones! Don’t get turned off by the occasional use of...

  • Board Topic

    Epicurioius Garden

    -averse and suspicious of smarmy commercialism and trendiness. " The Soop mission statement reads like a laminated Howard Johnsons breakfast menu, where bacon is portioned into “rashers”, eggs are universally “farm...

  • Board Topic

    The Primacy of Ingredients

    I’ll agree with you on that. A chef instructor at Johnson & Wales refers to this as the “human element”. He considered it important enough to lecture on the subject for a good half-hour (that’s when I knew...

  • Board Topic

    I may be a great cook, but I refuse to...

    Mrs. Smith, I had to chuckle at your post. When I went to culinary school at Johnson & Wales, we took a meat-cutting course. There were people complaining of how gross it was to break down whole chickens into parts. These were...

  • Board Topic

    london dining - the truth

    Didn’t Dr. Johnson say that when a man is tired of London he’s tired of living? Hope that’s not your diagnosis.

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