Forgotten in this discussion is the crunchiest salt: the unique cubed-shaped salt used primarily, and I believe exclusively, on soft (and sometimes hard) pretzels. Recollection has it that it is mined from one location in...

the counter and gently suggested that I eat the bones as well – the crunchiness of the bones was a lovely counterpoint to the soft fish – and I learnt something that day.

will only prepare the duck rare." My friend and I looked at each other, got up and left. Another time, in Manhattan, I ordered soft scrambled eggs for brunch. They came out cooked like mini golf balls. I asked the waiter for...

. Add gradually 5 cups meat broth and 3⁄4 cup sauce and stir until bread is very soft. 5. Preparing fattah Spread rice over bread layer in baking dish to make another layer (4 cm thin). Sprinkle some of sauce over rice then place in...

soft shell crabs. He wasn’t there at the time but his wife took my name and number. Even though he was already quite a celebrity he took the time to call me back the same day and we had a delightful cooking discussion....

George Lynch, as usual your post typifies the best side of a chowhound. Opinionated, but respectful of differing points of view. Measured. Questioning, but in a way that genuinely seeks answers/information rather than using your...

of Rittenhouse Square still lit up w/ the holiday light balls. Also, it seemed more quiet upstairs, and we didn’t have any trouble hearing each other. It felt very romantic. They brought out amazing bread/biscuit was...

? This was a tour-de-force of temperature and texture control. By baking the shrimp it took on multiple textures, the outside and bottom fully cooked but tender, and the inside—it tasted the way one might imagine pearls...

of Cabrales here 5 years ago. For Italian table cheeses, I’ve had good luck at AG Ferrari in the Castro. Some real beauties from Piemonte. Since I so love to discover new types of small soft-ripened oozy cheeses, I’ll...

Julia’s. His method of sauteeing soft-shell crabs using a brick to weigh the crabs down and eliminating some of their inherent moisture is an innovation. His style of writing, the “asides” he offers, but...

heading to the Rhone. I don’t expect to do any tasting. A few general comments on the three vintages – I’m at polar opposite with Rovani’s take on the 97s and 98s. Many 97s suffer from overripeness, low...

I’m glad you liked Guelaguetza: their moles are out of this world. I’ve recently become addicted to a dish of theirs called salsa de queso, which is essentially like good huevos rancheros made with soft, white cheese...

, lots of seafood. To me, it was a softer version, a more subtle variation of thai food. Nothing was heat-spicy but practically everything was well-spiced. I’d go back in a heartbeat for one of their house specialties-soft...

slaw, russian dressing, swiss cheese, on the best (read: thick, seedless with really crunchy crust and soft center) rye bread I’ve had anywhere), and an order of blintzes. I did make my husband (a No. Cal SF natural food...

restaurants. There seems to be no passion for cheese within restaurants . Choice was limited to say the least and the cheeses seemed to have been appallingly looked after ( soft cheeses, chilled to the point of freezing in one...