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Board Topic
California wine? Down the drain
the hedonistic fruit bombs that were New World wines. Zinfandel was a real revelation for me, and I was invigorated by the Ravenswood motto “No more wimpy wines”. But these wines are hard to match to a lot of food,...
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Board Topic
Is ATK's roast chicken *really* better than Zuni's?! My conclusion...
) at all even though the temp. is 500F. I was a little worried that the butter would cause the skin to burn at such high heat, and while it got dark quickly, browning seemed to be slow and steady. I rotated the pan at 20 min. and...
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Board Topic
What to buy at Williams Sonoma?
If I had $300 bucks at WS I look at things I didn’t really “need” but more at things I wouldn’t normally buy and then splurge. A few things I though of: A big family sized slow cooker w/ removable insert A...
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Board Topic
What recipe/method/ process has irked you the most? [moved from General Topics]
Get that fryer out of the box...is it one of those self-contained things, or the open kind? Start off with something easy like onion rings. Perfectly fried food is a truly great culinary treasure...
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Board Topic
When a Reuben isn't a Reuben & an Aside
. However, I was wimpy and commenced studying how to repair the damage. I used my knife to lift the layers trying to figure out where to best place the sauce. Getting a bit annoyed because my sauce in the plastic food service...
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Board Topic
BBQ dinner in Kansas City
, so I don’t have a recent viewpoint on their food, but I recall it being passable BBQ (great beans) and Saturday nights can be a great time in a real roadhouse type atmosphere. Would agree with Bchow that dinner at...
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Board Topic
BBQ Tasting Write-up
the stereotype of people who know barbeque—but anyone who tries the food should recongnize its mediocrity immediatly. Also whats up with that barbeque joint on Geary and Filmore? Anyone ever been?
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Board Topic
Zuni chicken question?
I guess I REALLY NEED that cast iron dutch oven! The chicken just went into the 450 degree oven in the white ceramic roaster... so my fingers are crossed! I usually cook my chicken low and slow to make it tender, but last time I...
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Board Topic
Oakland Lunch #9: Shan Dong (report)
what all the dishes were, and I missed a few. Wisely, they ordered single orders of most dishes. So we had a panoply of foods. We shared some sweet cold soymilk at the beginning - -it was refreshing. They ordered the $49.50...
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Board Topic
Riding The Rails: Dining & Other Adventurs On Amtrak (Long)
and Chicago, and all menus on all trains were the same. This was institutional food, with final preparation and presentation executed within the limited confines and resources of dining car galleys, conveyed via dumbwaiter to...
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Restaurant
Harvest
2 Discussions
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Restaurant
Michael's on Naples
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Restaurant
Michael's On Naples Ristorante
(1 Rating), 5 Discussions
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Board Topic
Rhode Island specialities [moved from a discussion on the Boston board]
it for the place in the kitchen where the food is stored (a cabinet is a milkshake with ice cream – called a frappe in MA, and coffee everything is a specialty of RI). The Italian food is better in Providence than it is in...
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Board Topic
I make lame enchiladas. Help?
The recipe says to use skinless thighs, so they shouldn’t dry out (I wouldn’t use breasts or skin-on chicken in a slow cooker). You could do the same braise in the oven for a shorter time.
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