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  • Board Topic

    NoVa Dimsum?

    that makes it not as bad. Also, those people get a pre-set meal, and usually have staff dedicated to them. In general, those dim sum girls take their sweet time to get around. Key again, as someone said, is to sit near the...

  • Board Topic

    The Great Sardine Taste-off – the Spanish Saga (cans 40-49)

    it as if it was today’s. The problem with meals like that is that everything afterwards feels second rate. I once had grapefruit juice at a friend’s in Florida where he just climbed the tree in his backyard, pulled...

  • Board Topic

    Building my cookware...

    I’m getting married in November and my girlfriend has absolutely nothing (worth keeping). I’m trying to build a set of essential cookware and I’ll definately be the primary cook. My plan is to either go for...

  • Board Topic

    Favorite Brooklyn Restaurants

    Peter Lugers River Cafe Girmaldi Aqua Santa Oznot Dish Rose Water Cafe Henrys End Peters Ale House (Burgers) Sweet Melissa (bakery) I have not explored many neighborhoods but these are for the Williamsberg, B Heights, Park Slope, Carrol...

  • Board Topic

    Jim Leff and NC BBQ

    the pork itself — as kids we weren’t particularly inclined to analyze our bbq, since eating it was as natural a thing as breathing air or drinking sweet iced tea, too integral a part of life to require much...

  • Board Topic

    I'll go first - Recipes from the SF Hounds Picnic - Frito Pie

    honey tastes with cheese (blue cheese, parmesan, and feta). This is adapted from a recipe I found on Epicurious. All proportions to taste. The combination of salt, sweet, and pepper will keep your mouth happy. 1 pound of good feta...

  • Board Topic

    Restaurant Service in San Diego

    KS in LJ is sort of our “I'm too tired to cook and too full after that great lunch, let's walk over and go split a sandwich and salad at 9pm on Saturday night place”. The kids that work there are generally really...

  • Board Topic

    Top Chef Aug 22nd. [Spoilers]

    . It was sweet. On a side note: While I think the Quickfire win (in the end) had nothing to do with the final outcome, - How slow does Casey cut onions???? I am an incredibly slow cook – if a recipe calls for 20 minutes prep...

  • Board Topic

    Cooking by intuition?

    halibut w/ pineapple/mango salsa, served w/ roasted sweet potato gratin. A dear friend says he just uses “whatever (dried) herbs he 'feels' would work.” Blech.

  • Board Topic

    Great coffee in Brooklyn

    . the milk is scorched in a pot on the stove, the milk solids are just browned in the bottom of the pot resulting in an ethereal sweetness and depth. that is how you make cafe au lait, and when it’s done right it’s...

  • Board Topic

    overrated restaurants

    Well, I can’t recall my main dish was but the appetizer was this concoction of cucumber puree with small peices of pasta. It wasn’t savory, it wasn’t sweet, I neither understood the dish nor enjoyed it. Overall,...

  • Board Topic

    What recipe/method/ process has irked you the most? [moved from General Topics]

    tips resembled morel mushrooms and felt kinda icky to boot. The sauce however is gorgeous. I added finely chopped carrots to add a bit of sweetness and it is lovely. Will use it with some ground veal and ricotta today in a...

  • Board Topic

    I'm Not Going To Renew Gourmet or Food & Wine

    I decided last week when my latest Gourmet arrived. I realized I was just sick and tired of pawing through page after page of ads for $5000 dresses, $6000 watches, $50,000 cars and spa hotels in Bali. The restaurants and hotels...

  • Board Topic

    Chicago Chowhound - Check my work

    ) breads, and other sweets, but have heard good things about their savory fare as well. 299 Commercial St. Grab something to go and eat it out on the pier! For dinner, I really like Terra Luna in Truro. Nice atmosphere, delicious...

  • Board Topic

    I like the occasional California roll ...

    love is food. So what if I prefer Korean/Japanese-French sweets to most traditional dduk/wagashi? By the way, PaulF, have you tried the rolls at Nagao in Brentwood? They also have really fresh ankimo most days.

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