to be perfect). Can something close be achieved in our third coast? Part of the problem is one of consistency. It is a mixed bag. I think we all recognize that things vary day by day, depending on many variables. We also... (7 replies, last updated by Seth Zurer May 8, 2002)

http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/?em (4 replies, last updated by monomalo12 November 10, 2009)

at Petrillo’s. Now maybe you won’t think it is good since you say Vito’s is perfect but that is OK with me also. If you do try Petrillo’s you will also have a better quality cheese. In fact, I just had a... (26 replies, last updated by JEN10 August 17, 2009)

I’m looking for recommendations on the perfect BLT. What type of bread, bacon, tomato, and lettuce do you use. Here’s my typical BLT: - Toasted white bread (still debating the best bread) - Bacon (also needs recs for... (65 replies, last updated by lovessushi July 29, 2009)

My Partner in Crime ordered a sazerac at Hungry Mother the other night. Whether it was perfect, I have no idea—I don’t know from sazeracs. But they were excited to have someone order one. (42 replies, last updated by yarm May 7, 2009)

and amazingly, the first batch of pancakes turned out perfect (I usually mess up the first cakes!). Here’s the recipe: http://houndstoothgourmet.com/oatmeal-pancakes-oatmealpalooza-continues/ an pics! Oatmeal Pancakes makes 16... (0 replies, last updated by monavano March 9, 2009)

I agree, but I take the skin off at the end. Roast at 250 for an hour per pound, skin side up, then cut off skin (it comes off easily at this point) and put both back in oven on broil for 15 minutes or until skin crisps. Just... (12 replies, last updated by RichardinJP December 26, 2008)

gastronomist’s cookie. They take rootbeer syrup and boil it down to the essence, then mix in white chocolate chips. It looks vile but tastes out of this world. All in all, it was a perfect lunch. (0 replies, last updated by a_and_w October 10, 2008)

I stopped in at Pino’s in Cleveland Circle yesterday and a veggie pie had just come out of the oven. I had a slice and it was perfect. Wonderful bready crust, loaded with fresh tomato, peppers and mushrooms. Good sauce and... (29 replies, last updated by threedogs July 30, 2008)

anyone seen this book? i ran across it the other day, and haven’t had a chance to look at it in depth. http://www.amazon.co.uk/Cook-Perfect/dp/0756626242/ref=sr_1_9?ie=UTF8&s=books&qid=1207283496&sr=1-9 (0 replies, last updated by dani_k April 4, 2008)

Any hounds familiar with this book? Published by Paragon Press (2006), no author credited? (0 replies, last updated by MobyRichard February 17, 2008)

, then cooked in a process that involves something like steaming it then frying it for the crisped skin, then sauteeing in the sauce. Comes out tender, perfect light taste of five spice, and the most fantastic crisp skin ever. Plus... (0 replies, last updated by LPCagain January 10, 2008)

of what I would think of as marzipan in any of the sampled stollens even though two were marked that (and neither had almonds on the ingredient list). What makes the perfect stollen? I found that the ingredients need to be paid... (11 replies, last updated by GinaJ November 21, 2007)

Well, so far I have found absolutely nothing noteworthy or worth trying. I hate to sound like a snob, but I really can’t be bothered to try and make the perfect pizza at home (and for those of you who know me, you know that... (15 replies, last updated by emerilcantcook November 11, 2007)

, take the bowl off, it lists “ negative” weight so that if you put the bowl back on, it goes back to zero. I’ve seen some that produce an error message with this combination of steps! Does anyone have what they... (11 replies, last updated by chocolateman October 16, 2007)