-baked al dente and then spinkled with slivered almonds. We plate the whole turkey every year on a bed of kale with red grapes and whole apples. A few of the kids always grab an apple and many some grapes. When one of the kids...

a nonspoiled bottle, tough luck..thems the breaks...

resigned myself to cooking it myself when I have a craving (often, at that). At any rate, it makes me anticipate my travels out west that much more. Sorry to break it to you, but someone has to do it... :) the good news is, outside...

The “beatdown” was within the 60 minutes, and after a preview of it during every promo and commercial break, I’d be very surprised to see it disappear from reruns.

they do eat out (to give Mom or Dad a break) they don’t want something that competes with home cooking. They want something different. http://chowhound.chow.com/topics/400385

comfortable breaking the expected antipasti, pasta etc. progresssion.) The same could easily be done in Chinese restaurants.

Linda, My understanding is that at a specific temperature (190-205), the collagens and connective tissues in meat (read, Pork) begin to break down. At this optimal temperature, the meat can be, and is “pulled” apart...

We don’t get enough postings like this, mainly because of the obscenely overblown geographic breadth of this board, for which I deeply apologize (our software won’t let us break out lots more boards at this point). If...

Yow! What a nightmare! Did you write (in print) about your experience? I’d have said something polite but very firm to break up that waiter’s rhythm. But as has been discussed on these boards before, nobody likes...

to travel Mexico, searching for the best of the best of the traditional preparations. For the most part, she didn’t find them in fancy restaurants, homey comedores (small commercial dining rooms) or fondas (tiny working-class...

One caveat regarding the sommelier showing the bottle: don’t just LOOK but also TOUCH it. It’s amazing how many (even high brow) places keep their bottles not just at room temperature, but even worst, in high shelves...

filleted, I guess I wouldnt ask for the chef to do it – usually this is done by dining room staff after they present the fish. Even so, no reason for the chef to get bent out of shape.

down for the moment, was friendly and quite interactive. In the corner of the room there was a small barrel of what looked like small grey pebbles, which I asked him about. He scooped up a handful, handed them to me, then...

The Mee Krob Tom Yum on the lunch menu (only?) at Tamarind House, the Thai place on Mass Ave between Harvard and Porter, is fantastic. Spicy and hot with crunchy noodles with ground chicken. One of those spicy dishes that...

As mentioned by others, an early 1970s edition of the Joy of Cooking is the one I consider most indispensable. It’s tarnished and tattered and the binding is breaking but I’ll never part with it. Among my other...