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  • Board Topic

    Recipes for a first-timer

    cooking by using recipes and after a while, you’ll begin to learn how long foods need to cook and the best flavors that go together. I also only use kosher salt. I find that the taste is cleaner and less metallic than...

  • Board Topic

    Best food mag- Gourmet? Bon Appetit? Eating Well?

    I get Cooks Illustrated and have a complete set; I buy it and save the issues, then get the yearly hardbound compilation and keep that and give the saved issues to my sister. I am tired of their list of all the problems they want...

  • Board Topic

    Please help me save my marriage!

    . He growled at me a few times for doing this, but I told him I wasn’t his mommy, and that if he wanted something different, he needed to make up his mind, since I wasn’t going to nag. Later, I suggest he set an alarm...

  • Board Topic

    Top Chef 2--Social Restaurant Episode

    her experience as a pastry chef, but never really made it to the top three. Like other posters, I found Josie smug and solidly mediocre. It wasn’t just poor judgement like she said at judges table... it was a palpable sense...

  • Board Topic

    Do Indian people complain about spicy food? (and other late night musings)

    . I work in the restaurant biz now (waiting tables) and sometimes I feel that some establishments encourage the sense of entitlement by offering so many fricken options and choices (starbucks style)!!! y’know—what kind...

  • Board Topic

    Mexico, One Plate at a Time: Soups, Stews, and Sides

    . A couple of corn tortillas on the side and you’re set.

  • Board Topic

    NEED SWANKY CHRISTMAS EVE MENU SUGGESTIONS

    I think it ain’t elegant if ya don’t have soup. Are those little molten chocolate cakes being overdone? How about right after you clear the table you put out a plate of wonderful chocolates and a tray of cookies with...

  • Board Topic

    What is a "Foodie"

    I think its all of the above and I think that also describes a Cantonese person as well. "Cantonese will eat anything in the sky but airplanes, anything in the sea but submarines, and anything with four legs but the table and...

  • Board Topic

    In my view, there is nothing wrong with chains. [Split from Best BBQ Thread on Midwest Board]

    at a chain, you’re nailing the coffin on a mom & pop. Some mom & pops deserve that, to be sure, but it would be a good thing if they were replaced by some other person, willing to put their food on the public table, rather...

  • Board Topic

    Vegetarians also forgo seafood?

    between these traditional forms of religious abstinence, and modern vegetarianism (in all of its varieties) is pretty weak. These religious rules are rather like English spelling rules, more a product of history than a set of...

  • Board Topic

    How Did You "Deal" With Being Poor (and Young) Before You Could Afford to Dine Out (or eat well dining in)?

    of Noodles) and mac and cheese boxes. Coupled with cheap beer I’ll bet our sodium intake set records..

  • Board Topic

    Pasta Pomodoro!!! [moved from SF Bay board]

    and lots of empty tables (no reserved signs.)

  • Board Topic

    wasabi in soy

    Excellent response. More than any other factor, it’s us, the diners, that set the standards. If we want crappy burb sushi at American-Chinese restaurants to be the US standard for sushi, then we should pay no attention to...

  • Board Topic

    your one kitchen design tip

    that you like but “nobody” else is doing and hence might be off the table. Be bold, and be personal. I know this doesn’t help with work-triangle issues or product selection, But I hope it makes you consider the...

  • Board Topic

    Cooking by intuition?

    the need to measure table spoons of butter and oil!

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