very occassionally (feels like “wasting”). Also, my boyfriend and I are the only ones of our friends who cook with any regularity, probably because they’re all still young single professionals who haven’t...

Sorry Neal. Here’s my take on my dining experiences at Embers (twice was enough). Go to Key Food. Buy a piece of meat. Cook it “to perfection”. Hope that helps!

I was thinking that and it’s not completely untrue. I started off with this recipe from Epicurious and then added a bit more of this and that to make up for the large amount of meat that I was cooking. Additionally, I...

and professional opinion.) So it could be that Anglos going to this place have in the past been a source of difficulty for those folks. BTW, you have my admiration if you like durian. That’s one foood I’ve just never...

like "does it contain meat stock" - this is L.A., there are lots of vegetarians, my father-in-law is one of them, and he does not want marinara sauce with beef stock thank you very much. 3. “I Don't Know... Redux” If...

2 or 3 visits a year over the past 4 years: not only does it have the most consistently gracious, smart (even playful in that still totally professional way) service of any restaurant i’ve been to in the world, i think del...

Dee~ Do not disregard or look down on this method. When professional chefs do it, it’s called “staging.” Even experienced chefs will work for week in a kitchen along side of another chef for free, just to see...

I totally agree with Bob. Another great thing to make is a strata. It’s a baked concoction with eggs and bread – some have cheese, meat or veggies (some examples: spinach and cheese; cheddar, vegetable and sausage)....

—no foul dishes, no bowls of hot soup in our laps. Service was professional, aside from a couple of errors I’ll discuss later. How were we let down, and why? It’s not possible to explore this question without...

. That trust takes forever to gain and an instant to crush. You might lighten the message (ie: "the food tasted like dog meat" might translate to “tough and chewy, the kitchen overcooked the filet”) but I really feel...

but you can’t enjoy it to the fullest 5 days in a week. Whereas with food the only ramification of pigging out is bloatedness or drowsiness which is professionally acceptable vs a state of drunkedness. Ideally it would be...

and a most pitifully demure sliver of butter. Where was the big honking plate of beurre I expected? However, I did not miss the butter, in this instance, as the steak itself was the finest as well as the most generous cut of meat...

-Sat it is upstairs in an old palace and quite fancy but they have a menu turistico (YOU HAVE TO ASK SPECIFICALLY) at lunch only. the meats were really, really good, I think you had steak – perhaps I had oxtail, this is one...

First of all, it’s pronounced “New-fund-LAND.” The standard mnemonic offered by locals is, “You must underSTAND we’re in NewfoundLAND!” One cannot overstate the importance of not merely...

is a matter of necessity. Nozawa is an impressively professional place, if you ask this professional. Yes, Nozawa is quiet and gets to know customers slowly. He doesn’t kiss butt. He insists on quiet politeness from...