Alex

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.

Yes. If you click here, you can see what's covered. You also can scroll down that page and click on "Monthly Cost Comparison Calculator" to get an actual cost.

"Grandma's Meat Loaf? Hardly" I used to think about this issue a lot, before I decided I was never, ever going to live in a "retirement community," much less a nursing home. (I'd make an exception for a rehab facility, so long as it was for a limited time and I could return home afterwards.) All other issues aside, what about the food? I certainly couldn't count on someone like CaliPoutine cooking for me. How would I deal with the usual crap dining room fare? (Answer: I wouldn't. I'd probably become like this guy.) So, now we have CIA chefs at nursing homes. Well, good. The drawback? Could Ms. Alex and I afford that $5000/month after we're both retired? Possibly (although a $1 mil condo would be way, way out of our reach). Would we want to? Doubtful. So, discuss...

Last year Paula Wolfert, a well known cookbook author and food writer (and eGullet member "Wolfert"), was diagnosed with Benson's Syndrome, a relative of Alzheimer's Disorder. Full article from which the above quote was taken. Another article, including a PBS video.

Wow, you must make some seriously strong coffee, to have eaten through your dripper like that. Is that a vanilla bean I spy?

Based on my experience and research, the bag will say "dry packed" or something like that if the scallops haven't been soaked. If it doesn't say that, they're probably "wet." Also, wet scallops will be pure white; dry scallops generally vary in color from off-white to pinkish to almost beige. Here's a good picture illustrating the difference.

Both Junior's and The Joy of Cheesecake use cornstarch in their recipes. NY style is dense, but also a bit cakey.

A sour cream topping is acceptable but unnecessary (imho), as there's sour cream in the batter. Dana Bovbjerg and Jeremy Iggers, in The Joy of Cheesecake, don't use a topping. The batter goes into a 9" springform pan for 45 minutes at 400°F, then cools in the oven, with the door propped open, for three hours before going into the fridge. They also recommend a basic crumb crust, but using matzo instead of graham crackers. I couldn't tell you one way or the other about what color the top should be, but iirc (it's been a while), the top is indeed brown. (TMI: I made our wedding cake--a three-tiered dark chocolate cheesecake--from that cookbook, and decorated it with edible Hawaiian orchids. It's baked at 275°F for 75 minutes, then cooled in the oven.)

Yes, what they said. We have a large Whirlpool frost-free upright (let's hear it for Craigslist!) and are entirely happy with it. Hassouni, I know of no auto-defrost in that size. The smallest I could locate was 13.7 cu ft, either a GE or a Frigidare.

Minimum $75 purchase pre-coupon, expires Monday, August 25.