Alex

It's also sensitive to temperature fluctuations. Ideally, its environment shouldn't vary by more than about 5 degrees F.

Thermoelectric units can range from nearly silent to having very noticeable fan noise. Their reliability is hit or miss. However, for your purposes, I agree that that's the way to go. I've owned, and still own, several thermoelectric units (and one coolant-based unit). I do own a Haier -- a cube-shaped 16-bottle model -- and the fan is indeed noisy. I can deal with it because the unit was very cheap (Craigslist, barely used) and it resides in the basement. I own two 32-bottle Cuisinart units, model CWC-3200, that are extremely quiet. The reviews of that model complain about reliability (one star on Amazon!), but I've had no issues whatsoever, and one of them is going on three years old. I've owned three Vinotemp units, two of which now reside in The Great Wine Cellar in the Sky. The one that's still working is their two-door, 48-bottle model -- scratch and dent, no less -- which was the very first unit I ever bought, a good 10-11 years ago. Maybe the cooling unit wasn't made in China, as I think virtually all are nowadays.

Cara Scissoria (She has lots of other themes, too.) For example: Happy Textgiving Angel Food Truck

thekitchn.com chimes in, with "21 Food Words & Phrases That We Should All Probably Quit Using". And which word was #1?

The New Yorker tends to have funny (imo) food-related cartoons. Here are two recent ones: bagels presentation

Banished!

Thank you for the information, David, and for the link to John Curtas's article. I know you have extensive experience with LV restaurants. Kabuto (#8 of Curtas's 50) is also on my short list. And I had no idea about #10 Estiatorio Milos. Their lunch menu looks wonderful, and a bargain at that.

Thanks, basquecook. I've read your eG post about YG (same pics as on brooklynbite, I think). Drooled on the keyboard, I did. I've been to Raku, but wouldn't mind another visit, of course. I've also been to LSC in Chicago.

Maybe we'll make room for both, but if we had to choose just one for our upcoming trip to LV, which would you recommend? What are the pros and cons of each? Thanks. Chada Thai Lotus of Siam

We're starting to make decisions about our three lunches and four dinners for our trip to LV in December. The plan is to go off-strip for most (or all) meals. Here's what's decided so far: We already have a dinner reservation at Takeshi Omae, most likely followed by a visit to Sweets Raku. We'll go to Chada Thai or Lotus of Siam another night (I started another thread about that decision). We'll probably take a road trip one day and eat lunch at Pahrump Winery. It's a dismal pizza scene here in Grand Rapids, so we're contemplating that option for LV. As far as I can tell, the best bets are Settebello, in LV or Henderson (I was there once, several years ago); Novocento (several locations); Due Forni, in South Town Center; and Dom DeMarco's (NY-style pizza, half-price bottles on Monday). Comments (+ or -) about these? Other pizza recommendations?

I did some Google searching, which revealed this more detailed article in the online Daily Mail, which mentioned the specific pasta and sauce, but still no specific information about how it was reheated and to what temp. I think the study was reported in this episode of "Trust Me, I'm a Doctor", on BBC2, but it's available online only in the UK, and only for the next 25 days.

Full story here (from the BBC) If these findings hold up under further rigorous scrutiny, it could be a game-changer. As someone who's supposed to (but doesn't always) minimize my carbohydrate intake, this is exciting news. I wonder if it also applies to cold or reheated pizza (the subject of a recent topic).

Bananas Foster

Bell's Best Brown Ale. Gooood stuff.

Nope, not about that post. In fact, I "liked" it. 'Twas just a general comment/reminder.

Remember, gulfporter asked for not just "little foodie things" that you do, but ones that also have been adopted by those you've cooked for.

interesting plating while cooking, use enough salt, and properly use fleur de sel or other finishing salt

A 14-piece set for $17.99 is on Woot! today. They do have to go in the dishwasher straight down, though.

What kind of containers do you need for your lunches? I've bought several sets of these and like them very much.

You'd probably be fine if you follow pastrygirl's suggestion, plus wrap everything in a comforter, but why not play safe and just buy an inexpensive styrofoam cooler (and a few ice packs, or a bag of ice)? That way you don't have to worry in case you get stuck in traffic and the trip turns into more than six hours.

Welcome, AKS!

Welcome, Deryn. There are a couple of ways to PM someone. You can click on the person's screen name, either in the gray bar within a topic, or on the right-hand side of the forum listing, then click on "Send me a message." You also can use the search feature to find a member. In fact, could you send me a PM? I'd like to converse with you about your Asheville house. Thanks.

Naftal, have you searched the Chicago-based LTHForum?

Do you grow Roma tomatoes? I buy a bunch of them, usually #2s, at a farmers market at the end of the season, then vacuum pack and freeze them whole. When they're defrosted, the skins (usually) slip right off. Like everyone else here, I love your presentations. What sauce is on the chicken breast? What's on the tomato-watermelon salad (crispy onions?)? What's the squiggly line around the circumfrence of the watermelon rind place? Is that daikon in the middle?

Ah, yes -- the eGullet Retirement Community and Assisted Living Facility.