Schneier

I've never been sentenced to the upstairs room. Speaking some French helps, as does not acting like a typical boorish tourist. Bruce

A Banyuls vinegar might be interesting. My latest find is something called Cuisine Perel Blood Orange Vinegar. We've been using it for salads. Absolutely delicious. Bruce

Can someone help me here? I went to college at the University of Rochester (in upstate New York) in the early 1980s. Wegman's was the local grocery store at the time, and I remember it being just another grocery story. This thread makes it sound like a high-end foodie oasis. Did Wegman's change, or did I simply not have enough money or sense to notice back then? Bruce

Then we should go eat somewhere sometime. Or cook, but we should probably make sure neither of us is an axe murderer before inviting the other into our homes. Bruce

I think dead cow is overrated. If I can't have really good dead cow, I'd rather eat something else. Bruce

We had people over tonight: six, including us. What we made was dictated primarily by the vegetables we received in our CSA (Community Supported Agriculture) share and the black walnuts I brought back from Seattle a few days ago. First course: salad with all sorts of odd greens and all colors and shapes of tomato. Second course: cioppino, with several types of fish and shellfish. Third course: lamb chops "breaded" with chopped black walnuts, fresh brocolli. Fourth course: black walnut pie. We managed to go through two full bottles and two half bottles of wine, including a 91 Ridge Monte Bello and a 95 Muller-Catoir Mussbacker Eselshaut Rieslaner Auslese. It has been far too long since we cooked for people; I've been travelling too much lately. Bruce

Vincent, downtown, is probably the best foodie restaurant in Minneapolis right now, although you could make a claim for Alma. Levian is the new hot restaurant, but I think it is WAY overrated. There's good Korean food in St. Paul--either Mirror of Korea or the place across the street. There's LOTS of good Vietnamese food in South Minneapolis. There's okay Thai food here, but not great. Same with Indian. Big E's Soul Food is the best thing that happened to cheap ethnic eats in Minneapolis this year. The coolest things about the Minneapolis food scene in the past few years is what I've dubbed the New American Bistros: good neighborhood restaurants. In South Minneapolis we have JP American Bistro, Three Muses, First Course, and N E Thyme Cafe. There's lots more; it's a good foodie town, really. Bruce

Double-chocolate Milanos. Endless chocolate Milanos are too much, and mint Millanos taste terrible, but for mass-market cookies I like double-chocolate Milanos. Bruce

LOL! I'm safe...mom knows less about computers than she does about cooking =R= Don't be too sure. I'll bet that this site will still be around in another five or ten years, and that it'll all be archived and indexed. All your mother will have to do is walk up to a voice activated computer terminal in a mall and ask: "What are my children saying about me?" The computer will identify her by voice, look your names up in a database, and find every instance where you didn't say the nicest possible thing. It's the revenge of technology.... Bruce

Mmmmm. Bruce

Stick around. It gets better. Bruce

And what's wrong with leftovers? Bruice

Where is next door? Wisconsin? And I have hundreds of suggestions--okay, dozens--about where you can get a great meal. Give me a definition of "great meal" and I will provide some. And there have been some goodies that have opened up in the last year, as well as one (Aquavit) that closed. Bruce

Leaving aside the obvious answer--I go to a restaurant because I don't feel like cooking, or I am in a different city than the one that has my kitchen--I go to a steakhouse because: 1) They have dry aged prime beef, which I can't get myself. 2) They cook it perfectly. Unfortunately, that rules out most of the steak houses in this country. I never go to Morton's or Ruth's Chris. I never order steak in random good restaurants. Once or twice a year I go to Peter Luger's and satisfy my craving for dry aged beef. (Supposedly there is a similarly good steak house in Florida somewhere, but I don't get down there very often.) Bruce

I've been wanting to make a black walnut pie. When I was in Seattle a few days ago, I bought two pounds of black-walnut pieces from a nut vendor at the Southeast end of the market. He said he would sell me more by mail, but I--dang it--can't find his address. If anyone can get me that address, I'd be much obliged. If that "anyone" lives in Minneapolis, he's welcome to a slice of pie. Bruce

Or am I just talking to myself? Bruce

Anybody on this thread know where to buy these knives at reasonable prices? Or, at least, more reasonable than the average way-too-expensive kitchen supply store? Bruce

Original English Text: What's your favorite kimchi? What is one of the most unusual ones you have eaten? Translated to French: Quel est votre kimchi préféré? Quel est un de les plus peu communs que vous avez mangés? Translated back to English: Which is your kimchi preferred? Which is one of not very common that you ate? Translated to German: Welches ist Ihr bevorzugtes kimchi? Welches ist eins von nicht sehr allgemeinen, die Sie aßen? Translated back to English: Which is your preferential kimchi? Which is one of not very general, which ate you? Translated to Italian: Quale è il vostro kimchi preferenziale? Quale è uno di non molto generali, che li hanno mangiati? Translated back to English: Which it is yours kimchi preferential? Which is one a lot does not generate them, than they have eats them to you? Translated to Portuguese: Qual é seu kimchi preferential? Qual é um muito não os gera, do que têm lheos comem? Translated back to English: Which is preferential its kimchi? Which is one very does not generate them, of that they have lheos eat? Translated to Spanish: ¿Cuál es preferencial su kimchi? ¿Cuál es uno muy no los genera, de eso que hacen que los lheos coman? Translated back to English: Which is preferential his kimchi? Which is one very does not generate them, of which they cause that the lheos eat? Hope this helps, Bruce

Last night: Soup. Big bag o' chicken bones and vegetable tailings from the freezer into a pressure cooker. Wait fifteen minutes...stock! Strain, add kohlrabi, an onion, a big heirloom tomato, and some Swiss chard, back in the pressure cooker. Wait another fifteen minutes...soup. Make dumplings, done. Soup is all about stock. Bruce

And the Cheesecake Factory isn't even any good. Patronize independent restaurants. Patronize independent bookstores. Patronize independent anything, lest we all become one homogenous suburban country. Bruce

How many people reading this thread have thought that their mothers might stumble upon this website, find the thread, and recognize their post? There's no privacy on the Internet. Bruce

Yeah, it is overpriced. And there are probably better values. But it is the 4th, an area not known for it's food bargains. And it does have a star. Anyway, I like the place so much. At this point going there is tradition. If they only had a non-smoking section... Bruce

It's a lifetime's work. Bruce

What happened at Zoot? What changes? It's been about eight months since I've been, but I have enjoyed eating there on Austin visits several times. Bruce

I don't think this is all that unreasonable. A vegetarian restaurant is supposed to be meat-free, and the patron violated that. If the restaurant were Kosher, I would expect anyone waving a jar of pork to be tossed out. Why is a Vegetarian restaurant any different? And no, leather wallets and alligator shoes are not good parallels. Bruce