For those with an open mind, here’s a LA Times story featuring the beloved celery (may require registration): http://www.latimes.com/features/food/la-fo-encore021607fs,0,4340341.story?coll=la-home-food

Please add the St Patrick’s Day favorite CORN BEEF to your list. We had another thread about menu mistakes a while back and my hands down favorite was MUSCLES instead of those other pesky bi-valves.

has some unusual dishes and a place in Cloverdale (forgot the name, but it’s the only serious-looking restaurant there so it shouldn’t be hard to find). As for some activities (associated with food, of course), get...

Can you report back afterwards and tell us what you put out and what were the favorites?

into the really good stuff it is like wine tasting. Let see, trip to Ireland / Scotland or back to New Orleans? Thanks to all for the more realistic recommendations.

was delicious. I think I like it because it’s comfort food done well. Pieces of pork, slow cooked for a long period of time, that the meat is practically falling apart. Lastly (of my favorites), was the ground spicy chicken...

I got rave reviews when I made the linked recipe from Food and WIne- supposedly it’s what is served at Michael Jordan’s The Steakhouse NYC. Very labor intensive- and ingredient intensive- and incredibly rich, but...

son is in Iraq, second tour, due back in three weeks. Susie at Fuller’s makes a good shake too, especially if you come in late, about 2 PM. Tonight from Trader Joe’s we had frozen lemons with lemon sorbet of some...

at Whole foods. You might also try their 65% pure chocolate bar; it has a really interesting flavor profile, almost like marshmallow. Domori also makes an 80% Blend No. 1 bar with ground cocoa nibs that is very good (although...

assembling just gently rock the peel back and forth until the pizza slides a bit.

So I keep reading about these two great foods. Chefs are waxing rhapsodic about gorgonzola and polenta. Gorgonzola tastes bilious, polenta is just mush. Polenta with gorgonzola ends up as bilious mush. Will someone please explain...

textura crujiente' http://es.wikipedia.org/wiki/Chilaquiles i.e. chilaquiles are different from enchiladas in that the tortillas are fried till they are crisp. There is a link to ‘totopos’, which traces them back to...

and I think they are very good. Plus I’m committed to the sustainable agriculture thing, and I like a non-factory farmed bird. Yes, I know the farmer the bird comes from - I get mine through a food cooperative, so the price...

For Zins Seghesio – good wine, good food Rosenblum – good wine http://www.ferrari-carano.com/ - beautiful location Ravenswood – fun tour and Pedroncelli http://www.pedroncelli.com/

black, aka burnt. And when I looked beyond the trays near the front of the booth and into the containers of bread in the back, they ALL seemed to be burnt. ...and not just a little burnt, either. My SO said to me, "What is this,...