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  • Board Topic

    Little white worms in my morels

    of insects live happily without fear of a can of Raid. Flies really like laying eggs on morels because the maggots have a mushroom breakfast when they hatch. So if you’re still interested in eating morels, as soon as you...

  • Board Topic

    Natural Tofu-Sunnyside

    love love love love this place and will never stop going, but has anyone noticed the excessive flies in the past 2 months? I've been ignoring it, but sometimes it kind of grosses me out. Flies=maggots in my mind and maggots=rice.

  • Board Topic

    Fear Factor food?

    that description says it all. You might try Island Market on Santa Clara across from the church which has some unique canned goods from Australia, New Zealand and the South Pacific. Will post about that soon. And finally ... ta da...

  • Board Topic

    Kaufmans

    the butcher had gribbenes on sale. Moral of the story, never buy gribbenis from a Mohel. Enjoy, Gary Link: http://pbs-juliachild.virage.com/cgi-bin/visearch?user=pbs-juliachild&template=template.html...

  • Board Topic

    back from my honeymoon...

    hi, people. i’m back from my honeymoon, the first 6 days of which were spent in paris. i’ll be back soon with some details, but a quick “bottom-line” impression first. both my wife and i agreed that, in...

  • Board Topic

    unappetizing posts

    recognize that lots of foods are not everyone else’s cup of tea, and lots of things i like or dislike might be gag-worthy to others.....but some of these types of posts sure don’t make me feel like eating anything any...

  • Board Topic

    "To understand a culture, you must accept their food"

    How can anyone really disagree with the statement (although I won’t be using Zimmern as a guru anytime soon)? I think I've learned a lot about a lot of different peoples around the planet sitting and eating together,...

  • Board Topic

    An attempt at chocolate Genoese sponge, argh!

    You may find the help you need here: http://vvi.onstreammedia.com/cgi-bin/visearch?user=pbs-juliachild&template=template.html...

  • Board Topic

    Eating Too Much lately (Long)

    peanut/sweet & sour sauce. I think the sauce was what made the spring roll delicious. We all thought the noodle bowls were ok. We always order our beef on the side so that they wouldn’t be overcooked in the broth. The beef...

  • Board Topic

    Authentic Newfie food

    OK, I’m ready to take the plunge. I've experienced poutine (good and bad) and I’m ready to expand my Canadian horizons further east. Anybody know where I can get decent Newfie food here in Toronto. I don’t...

  • Board Topic

    Service Difference Between Alcohol an no Alcohol Ordered

    I agree—I have noticed that sometimes (not usually, thankfully) we get worse service than neighboring tables when we do not order alcohol. I’m pretty sure that there have been occasions when, as a result of not...

  • Board Topic

    GREAT pizza in Stamford?

    I've only been living in Stamford for about six months but during that time I have tried no fewer than eight pizza places. I’m still wondering if I’m missing something great. So I’d love to hear from you veteran...

  • Board Topic

    Fly in wine norms? [moved from Ontario board]

    flies, uh, *inside" the resto means the resto really had a serious unmanaged problem. Flies, uh, lay eggs. Lots of places in a resto (garbage, etc.) flies like. When the maggots hatch, lots of flies. Inside. Oh my. Appetizing. At...

  • Board Topic

    What's The One Thing You Can't Eat, even for money.

    , but the taste just gags me. It’s fine in coffee, but not on its own. Fried eggs—actually, I've never had a fried egg. I am going to try one, I really am. Hopefully soon. I’m trying to decide if I should make my...

  • Board Topic

    Butter flavored popcorn- lung disease risk?

    While I've never been a fan of microwave popcorn (can’t stand the taste OR the smell) I wouldn’t be too concerned for someone who was preparing and eating the occasional bag. The people who have been affected by this...

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