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  • Board Topic

    let's share a cooking "trick"

    ) and 3) with a plastic bag tented over it. Change the water every couple of days. The combination of these things keeps my fresh basil beautifully for a week, sometimes more.

  • Board Topic

    Can restaurants survive on locally sourced ingredients? [Moved from Boston Board]

    a farmers market carrot and one thats wrapped in plastic and hasn’t touched soil in months.

  • Board Topic

    being invited to eat where there are cats

    clean housekeeper, and no, her fat old cat doesn’t jump up onto the counters – and the catbox is indeed in the kitchen, but in the same corner as the rubbish and recycling bins, well away from food prep areas. Taking...

  • Board Topic

    When White and Offwhite are the favorite food choice

    /raisin, broccoli/applesauce – bake in mini muffin tins. Zuchini Rounds – peel zucchini and thiny slice, spread on a microwave-safe plate in a single layer, dot with butter, sprinkle with parm cheese, cover with...

  • Board Topic

    What is your top pet peeve when going through a chain restaurant drive thru?

    Well, I’m just not going to leave my dogs in the car when it’s over 100 out. I do many, many things to reduce pollution (create one bag of garbage a week because we recycle so much). So drive-thr McD’s once a...

  • Board Topic

    authentic indian food in the philly area/burbs

    to recycle the same dishes. I got exposed to some other dishes at Royal India and Gateway to India. I would like to know if Royal India’s hours of serving and food availability are still as limited as they were last year,...

  • Board Topic

    "We can't be friends..."

    -Chinese resto, butter pats and individual jam thingies will also disappear into an auntie’s purse. If there’s an open container of Parmesan, an auntie will take out a plastic container (brought for just this purpose)...

  • Board Topic

    the greatest louche lowbrow dive beers of all time?

    Narraganset Falstaff (both in great yellow plastic crates good for making tables out of) Ballantine Sheaffer PBR

  • Board Topic

    I may be a great cook, but I refuse to...

    , I have a big enough, covered (preferrably airtight) container to refrigerate the used, strained oil in. Also, if I’m going to discard the oil (if it’s been used 3-4 times already) I make sure I have some large...

  • Board Topic

    Cluck Grunt and Low Review

    -which I just recycled..) ALSO- the ribs are done by/at Thuet & finished at CGL

  • Board Topic

    Top Chef what the %$@#!!!

    and got a big pat on the back....Yeah, it was a redux, but she was the executive chef BOTH times—she wasnt riding the coattails of another. Does anyone think Colicchio recycles phrases?? lol such as "If your not putting out...

  • Board Topic

    Contrarian views on "popular" restaurants?

    I don’t get the Daily Catch either. I’ve had better fried calamari at way less likely places, the other dishes we got were just okay. Not a fan of drinking out of plastic cups at “real” restaurants and no...

  • Board Topic

    Authentic ethnic food, your opinion for my research paper?

    no longer had to can tomatoes or dry basil and parsley on cookie sheets. And all the meat came on those nice, clean plastic trays. Mom even took to using something food manufacturers call “Italian seasoning.” But she’ll also use...

  • Board Topic

    article: Is Eating Out Cheaper Than Cooking?

    that by the conservatively 15 different cuisines that I’ve eaten over the past year ... to duplicate my restaurant experience would send me to bankruptcy. No matter how cleverly I recycled my leftovers in terms spices, oils,...

  • Board Topic

    Eight Hours of Barbecue on the South Side

    will also not comment much on sauce here and will leave it for the individual discussions. There is little homogenization: we saw examples ranging from what are clearly industrial products (no doubt from wholesale plastic...

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