. Also fried things at fairs. Started with mars bars and twinkies. Now it’s oreos and coke.

Hand-squeezed ruby red grapefruit margaritas and the Mar-A-Lago “gussied up turkey burgers” c oliver recently posted. I halved the recipe and used way less salt...they must have meant TEASPOONS not TABLESPOONS....

, and toast points. I also tried the mussels which came in a wonderful broth and were cooked perfectly. For dinner I had the paella fruitte de mar. The seafood was good, not great, and the rice was a bit al dente for my taste. My...

expenditures, thus my angst over this whole thing). As I mentioned, slurges are for special occasions not stilted dinners marred with psychodynamics. I LOVE the advice of inviting the person before they invite you. Brilliant. you...

with the Chef’s Choice. I did both of those for many years before I developed the ability to take care of my Hattori and Al Mar blades. I get such a high level of satisfaction now, with both the sharpening results and using...

on top of the meat which was on top of the tortilla. He threw such a fit, and at that time this place was in a hole in the wall location so you were elbows to elbows with fellow diners. I could have died. Everyone was looking at...

restaurant, La Fiesta. The family also owns a few sister restaurants, Palo Alto Sol and Fiesta Del Mar...none of it will be cutting edge but a good representation of Cal-Mex food and reasonably priced. In SF there’s plenty...

in them. When my second husband and I lived in California, where we met and I grew up, we ate free from the sea until we moved to El Paso. I’ve written about that often. Abalone in Del Mar was as plentiful as lamb in Turkey,...

many times, being that its so close to my home, and being that I can be very lazy. Compared to Playa del Mar, on Chicago, and the other Mexican seafooder just down the street, on Ashland, it is good. But I don’t think that...

I guess my OP made me sound more outraged than I actually was. In fact, I found the entire incident to be largely hilarious and only mildly offensive. It certainly did not mar my meal or mood in the slightest bit. It’s hard...

http://www.chowhound.com/topics/465358 2008 Jan – Paula Wolfert, The Slow Mediterranean Kitchen http://www.chowhound.com/topics/474978 Feb – Frank Stitt’s Southern Table http://www.chowhound.com/topics/485291 Mar - Fuchsia Dunlop

from places that specialize in Fouzou cuisine. There tedn to be lighter brisker, have more ginger flavor and be genally deviod of the sour, fermented or stewish notes that mar a lot of the other ones. so basically The versions...

The current issue (Feb/Mar 2009) of Mother Earth News has an article about cutting your food bill. There’s also an inspiring article about raising fruits and vegetables on a small city lot to cut your food costs.

is a curious thing. Years ago I lived on the beach in Del Mar, and when race horses had tender feet or needed to toughen up their hooves, their trainers would bring them to the beach every day and have them walk around in the sea...

Oh dear... and I thought our adoration for the Elvis Cake was out of control... But it DOES make me think – why stop at sandwiches? Why not create cakes inspired by your favourite chocolate bar? Think about it – almond...