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  • Board Topic

    Recipes for starving college students?

    Another Ramen-based recipe – for breakfast, or anytime of the day. Cook 1 package ramen noodles according to package directions and drain (do not add seasoning packet, yet). In a frying pan, cook scrambled eggs. Once the eggs...

  • Board Topic

    Enough of the praise ... what's the 5 WORST of LA?

    Reasonable people may disagree. Certainly it was not one experience that was bad... back in the Atkins days Mrs. Ubergeek and I ate there quite often and I just can’t abide it. I would, actually, rather eat at Olive Garden...

  • Board Topic

    whole foods, london

    never know though, i live in the – up and coming – Victoria park area and the volume of the ‘creative director type’ and extremely expensive baby prams seem to go up by the day)

  • Board Topic

    Quality Indian in MSP

    is unpredictable. On slow days it is spot on but when they are busy be prepared to wait while your meal is meticulously prepared. I didn’t think I’d ever like Naan but fresh from the tandoor at Best of India it is...

  • Board Topic

    How do YOU cook chicken livers?

    Clean em up, saute them with some onions and mushrooms and a splash of sherry and serve over buttered noodles (s&p). Or, homemade chopped liver.

  • Board Topic

    Arabesque: Starters, Kemia, Meze, and Mezze

    in the food processor, did salt and drain the cucumbers for a while, and used a combination of fresh dill and mint for the herbs, which I liked. Zucchini Fritters (Kabak Mucveri) - these were very tasty and were even good cold the...

  • Board Topic

    Detroit Chowhounds - a confession (long)

    , great emporium of the finest seafood (and bean relish!) Joe Muer’s, when these places were in the city and operated by the Mr. & Mrs. I moved to Kalamazoo in 1979, and still have family and friends in the area, but none...

  • Board Topic

    The end of haagen-daz

    “Turkey Hill All Natural” line has no other sweetener than sugar. While not a super premium in terms of richness, they still have very clean flavors. Their half gallons are now shrunk to 3 pints . Only non HD that I...

  • Board Topic

    Cooking for non-food people

    If the host(ess) thinks that the food is more more important than my eating it, then the host(ess) is the one being rude. There have been times when while DW and I are cleaning the dishes we see that someone may not have eaten...

  • Board Topic

    Top Chef 2: the fall of *****! [spoilers inside]

    , but at the end of the day the food has to be good consistently to give the restaurant legs (remember DeSpirito?) Out of all the contestants I think Sam, Elia, Cliff have solid food that’s somewhat imaginative. It’s...

  • Board Topic

    eating other people's cooking - like it or not?

    in a friendly way- for example, as I accept their bottled dressing say, "I recently discovered this great dressing at the store the other dayyou should try it you’d love it!" If I knew they had an interest in cooking...

  • Board Topic

    Its not what you know, its who you know (Spring World - Yunnan)

    -President Illinois Mycological Association) identified the slivers immediately as being from Boletus. Mrs. An showed us a color pamphlet later on (which I intend to go back for, to xerox) with pictures of the most important...

  • Board Topic

    What do you have the most difficulty cooking?

    Agreed.... we recently had a panic about our Zojirushi (Got a little too crazy with the cleaning) and without out a doubt were ready to go out that day and buy a new one (Thankfully P. fixed it! YAY!! :)) —Dommy!

  • Board Topic

    Top Chef - Super Bowl (*Possible Spoilers*)

    on me for a while. Plus, I feel her on the oats thing. I’m a five-day-oatmeal girl myself, at least during the winter.

  • Board Topic

    tea time

    I appreciate the sentiment, but with my tea consumption level (min. 4 cups a day), the scotch route would cause my household major economic distress, I’m afraid... Thanks for the link BTW.

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