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Everything posted by AmyH

  1. AmyH


    Asimov wrote about Spiga in the Diners Journal on 1/27. Mostly positive. http://events.nytimes.com/2006/01/27/dining/27jour.html
  2. Luis- You left us with the promise of more about your meals . .
  3. Luis- Please give us a full report!!
  4. I have confirmed reservations for lunch at both Can Roca and Can Fabes for our trip this summer. The Can Roca website, while beautiful, does not identify prices or set menus. Can anyone give me an idea of what we may likely encounter in terms of prices for a tasting menu of 4-5 course. Ditto for Can Fabes. Thanks in advance.
  5. AmyH


    Busboy- Glad they fit you in, sorry the experience foodwise was not up to par. Our reservation was for 5:15 on Sunday evening (30 days exactly and still a ridiculous time). I was truly expecting to walk in to a half empty restaurant and was pleasingly surprised to see that the downstairs room (we were literally under the stairs) was very full with a good vibe going in the bar area (must have been thanks to the Dead). For the regulars I wonder if the mix of patrons was typical or somewhat unique for the holiday weekend. It was a mix of generations and there was also a few groups in jeans that definetely had that "I've seen Mario on TV and had to eat at his retaurant" look.
  6. AmyH


    Re-visited Babbo on Sunday evening with my twelve year old son, who is very much a foodie in the making. After reading the posts here, I had pretty much decided on the pasta tasting menu but should have shared that predisposition with my son. We were seated and he immediately zeroed in on the gnocchi with braised oxtails and pigs foot appetizer. Discussion ensued, wine was brought and the waiter came over to see how negotiations were progressing. I told him that I was losing to the gnocchi with oxtail, which amused him. Without missing a beat, he offered to substitute the gnocchi for one of the pasta course if that would "seal the deal" for the meal and suggested that we could remove the pyramids. Done and done. This, to me, is true service since I did not even consider asking for a substitution. We went on to have a truly wonderful evening. The Taglietelle really was a highlight, the combination of the parsnips, pancetta and butter (and more butter) was great in terms of both texture and flavor. The oxtail was very rich and flavorful althought the gnocchi were not so exciting . . a little chewy actually. We also enjoyed the pasta with cremini mushrooms and the bolognese, but at that point, we were really, really full. The saffron panna cotta and mango sorbet were an excellent end to dinner. One final note, I was somewhat bemused by the music played during the evening and the fact that no one else seemed to notice that in a very refined dining room, we were all dining to a mix that included the Greatful Dead and early Who -- not the muzak versions.
  7. Saborosa- Thank you so much for your detailed report. It is extremely helpful to get a first hand account v. the trendy blurb that was in Food & Wine. I do have one question out of curiosity. Is the "mini-lounge" that is across the hall from the hotel bedroom a private lounge that you use your own coded hotel room key to enter or do you share this mini TV lounge with other guests that are on the same floor?
  8. Thanks for all the responses. Casa Camper quoted us 190E for a double room for July. This includes breakfast and an afternoon snack. Perhaps some of the rice balls that are served in the adjacent restaurant, which I believe is appropriately named foodball ? I like the analogy to lower east side v. Soho. That helps. I have stayed in the Marais in Paris for years, way before it was the hip and trendy area that is has become, and it sounds as this is another close analogy. The price of Casa Camper is pretty much the same as both the Hotel Omm and the Claris. One nice feature of the Omm, since it will be July, is that they have a pool on the roof. I believe the room sizes and decor are going to be similar. Unless I hear some raves about the Camper or some bad news about the Omm, we will likely stay put. The rest of the trip is shaping up nicely as we found a masia to rent near Banyoles and will also spend a few days at the Torre del Reimi. Now, to narrow down the restaurant choices. El Bulli is out (unless there is a last minute cancellation) but Can Fabes is in. Everything else is lists of possibilities!
  9. I am a sucker for a new hotel and shoe maker Camper just opened a 25 room ultramodern boutique hotel in what has been described as Barcelona's "up-and-coming El Raval neighborhood." How would those on the ground describe this neighborhood? Even better, any reports on the hotel itself?
  10. Moshi Moshi was on the East end of Pearl, next to Starr's Clothing and generally toward Frsca and Gondolier (and same side of street).
  11. So six of us trekked down to the newly refurbished M&D's Cafe to sample the BBQ. I was with three individuals that are official BBQ judges who, in addition to their regular day jobs, have sampled a heck of a lot of BBQ. Most of us had the BBQ combo platter -- an enormous platter of assorted BBQ for $18 -- included were brisket, sliced pork, two huge pork ribs, chicken and a mess of hot links. Also comes with two sides of your choice. One lone dissenter ordered the fried catfish and brisket combo and he turned out to be the big winner. We sampled all three sauces. The overwhelming consensus is that we were underwhelmed. The winners were the ribs, they had a nice smoky flavor and were huge, the coleslaw -- sweet but not too sweet and crsipy, the coller greens,the medium BBQ sauce, good but not great sauce -- very tomatoey based, almost like liquid smoke and spices were added to a classic italian "gravy." The brisket was dried out and had clearly been pre-sliced and had very little smoke flavor. The prok was more tender, but again pre-sliced and without the requisite smoke flavor. Chicken was fine and I am not a huge hot link fan, so hard to judge. The big winner was the catfish, which, according to the server we asked on the way out is the second most popular item on the menu (ribs are #1). The catfish was corn meal battered and fried, light and perfectly cooked (no smoke). Perhaps M&D's is more of a southern joint than a BBQ joint . . we are considering a second trip for the Sunday brunch but have way too many other BBQ places to visit before returning for Q. Anyone else want to weigh in or start a BBQ thread. My compatriots swear by the Hickory House i Parker and Aspen as the best ribs in all of Colorado. We are planning trips to Chapter One and some other places in the near term.
  12. Hotel Actual is new and right across from the Omn. I believe it may have received a little notice in the April edition of the Business Traveller but I could not find it on line.
  13. Can you give a quick summary of your itinerary. We are thinking of going to Trieste next summer and than on to Croatia. Now I'm hungry!
  14. What does that mean?? Why won't you simply post your review right here where it belongs/
  15. Another successful dinner at Frasca . . I swear, we have no financial or other connection to the place. It continues to be jam packed ,although I was able to call on Wednesday and get a reservation for Thursday evening at 8:15, and the service is showing a little stress because of it. We had an 8:15 reservation but were not seated until closer to 8:45 because the folks at our table were lingering over dessert (still the weakest part of the meal). The host was profusely apologetic and comped us glasses of wine while we waited and we wound up at a "better" table by the window because those patrons vacated earlier. It was much louder than our first visit because of the overflow crowd at the bar . I think the bar area has become quite the scene for what young urban hispters we have in Boulder. As a result and because our server was quite rushed, I missed his description of the Italian Tokay wine that was also comped to us at the start of the meal. We nibbled on a plate of the salumi until our appetizers came . . house salad, me and my foie gras with a glass of ?, again, I could not hear the waiter and took his reco on a not quite sauterne that was delicious. One diner had the lamb relish, a kind of warmed picadillo served in a very large bowl (they have a thing about serving small things in huge bowls), and Andy had an heirloom tomato salad that was outstanding, the tomatoes had been blanched and skinned (I groan thinking about the prep time involved), so the salad was slightly warmed. Main courses, two had slow roasted lamb, tender and shredded, I had the gnocchi, this time it sat on a bed of beet greens, and our fourth had the handmade tagliatelle with a lemon, corn, cream brodo -- very fresh and flavorful. The dish was scented with lemon and the corn taste came through, the cream was not heavy at all. Dessert for me was a banana panna cotta served in a glass with banana bread. When it first arrived, it looked like a plate of milk and cookies and I was not sure what was in the glass until I stuck my spoon in and realized that it was, indeed, the banana flavored panna cotta. A nice cheese plate for 11 with a very odd red pepper jelly that we did not care for but the waiter insisted that some folks devour. To sum up why I like this place and will keep going back. The food is creative and innovative (next time I will move off the foie gras and try a different app. this time they had a plate of green eggs and ham that someone should have orderd) and yet at the same time grounded in tradition and well executed.
  16. A friend who loves Indian food went to Woodlands the other night and raves! Since he is a reliable source and I just found this blurb from Westwood, I thought I would post and see if anyone else has been. " . . the space in Regatta Plaza, at 12200 East Cornell Street in Aurora, that once held the excellent Maruti Narayan's. But even as I wrote that, a new occupant was calling the place home. Denver Woodlands -- a vegetarian, kosher Indian restaurant and bakery featuring pastries, Indian dosas and a full menu of made-from-scratch Southern Indian dishes -- opened in that very spot just a few weeks ago. And if the crowds there last Saturday night were any indication, Denver Woodlands should be seeing plenty of green. "
  17. Watermelon is extremely high in sugar and when one distills it down (or if you ever just ate the juice from watermelon) it is extremely sweet. The cucumber was carmelized as described in Scott's post and pictures, so there was sugar added there. The pear soup was sweet, because again pears and pear juice are sweet. Other dishes, even the duck pull apart that I enjoyed, had a non-traditional duck sauce where one of ingredients was honey. The beef was paired with potatoes with vanilla but yet the beef did not have any seasoning at all, so i guess the vanilla was offsetting the savory nature of beef, but it did not match Combine that with the ice creams and I don't think it was my palate. That being said, Scott notes that he felt that the sweet elements of most of the dishes balanced the savory aspects contained on the same plate and here is where our palates definetely diverge. My palate (and that of my spouse) did not pick up enough nuance and I think this is the appropriate word, intensity, of the savory flavors to require the amount of sweet on the plate. Only in a few dishes were the savory ingredients strong enough to create what I felt was the appropriate balance. The beans and rice was one dish. The quail with liquified swiss chard was another. the pipette contained a burst of chard, smoke (liquified bacon?) and vinegar. It's like wine pairings.
  18. I agree that I did not find the use of the sous vide technique to be over done, since there were differentiations along with each sous vide presentation, for example the beef was seared to finish and not just left as "steamed" meat. If it had not been seared, it may have too closely resembled the duck breast. I think the reason that the sweetness with each dish started to bother us was because it was not, in our opinion, used to great effect to balance out the plate . . for example, in the dish with the capon and kentucky fried ice cream, if the meat had been smoked or spiced in such a way that it demanded a counterbalance, it might have made more sense. Where it worked, was the beans and rice, where the braised veal cheek was full of flavor, tang and smoke and the bean flavored ice cream, while sweet, seemed appropriate. There was a certain lack of intensity, if that is the right word. Now that you put the numbers to it, I actually feel slightly vindicated -- 5 dishes with grain matches my feeling of "what, more grain?" toward the end of the meal. I enjoyed Chef's innovations and creativity and where things clicked, they were really some of the most adventurous taste combinations and preparation techniques that one could want. So, how to combine the desire to have Chef continue to experiment,explore,push the edge but fill up the restaurant and have repeat customers? And I say this, not because of my experience but based on the fact that the restaurant was clearly not near full on a Saturday night, and I think the same held true for Scott's dinner. Here is a very brazen suggestion/query that I had in my original post but then deleted it. Should an experimenting chef consider charging less for 20 dishes when many of them are still, admittedly, in the test stage and the diner is being asked to share in the experiment in order to create a lost leader if you will to get people to experience the dishes or should the grand tasting be pared down so that the supermajority of the dishes that the diner experiences are "successes"
  19. We went to Moto three weeks ago as part of a weekend back in Chicago. While the trip was, in part, to see friends ( we moved to Boulder four years ago after living in Chi-town for ten years), attend a show at Ravinia and to see the new Millennium Park (stunning!), it was also geared toward a trip to Moto to experience Chef Cantu's innovative, inventoluxian cuisine. So, armed with the knowledge that we were going to indulge fully -- the Grand Tasting Menu is 160 pp and the accompanying wine pairings another 80pp, in a very experimental evening, we went with open palates and open minds, but admittedly high expectations. While I was still struggling to put together this post, Scott has already posted, with pictures of his experience at Moto of a substantially similar menu. I will piggy back on his post (sans pictures) but start out by saying that we reached a different conclusion about our Moto experience. Before delving into the menu (presented to us in a sous vide keepsake), a note on the decor. The restaurant is in the meatpacking district on a non-descript part of Fulton street. No problem with that, but the decor of the restaurant is also non-descript and downright depressive. It is a small, dark space, with beige banquettes along the wall and absolutely no art work. None. This is probably purposeful as to not detract from the presentation of the food, but it is actually quite noticeable and, to this diner, unappealing (also easily remedied if one were so inclined). As noted by Scott, the restaurant was not full, and even thought we went on a Saturday evening at 7pm and stayed until about 10, it never got more than 1/2 full. On to dinner. The amuse was a watermelon juice with nuts and a hint of jalapeno pepper served with our first wine a bracingly dry and refreshing Raymond Henriot Brut Polisot Champagne. The champagne cut the intense sweetness of the watermelon juice in a way that the jalapeño and nut combination were unable to accomplish. The amuse actually signaled what we felt was an overall weakness in the dining experience, a heavy emphasis on sweetness that pervaded most of the items on the menu. Summer Squash & Curry I liked the "progression" of squash in its various states and stages. I did not find the curry and cardamom vinaigrette subtle. In fact, I thought the curry was overwhelmed by the cardamom and when the waitperson explained that the curry was made by the chef from a unique blend of over 20 different spices, I was disappointed that more of that effort did not shine through. This was accompanied by a Greek viognier (2002 Domaine Skouras "Cuvee Larsinos") that we enoyed very much and that matched well with the cardamom, curry and squash. Pear Soup, frozen kalamata and onion cotton candy Intensely sweet. We are told to dissolve the cotton candy into the soup. Unfortunately, that added more sugar to the already sweet pears and dissipated the onion and olive taste. In my experience, the cotton candy completely dissolved into the soup. I ate a piece of the cotton candy before dissolving into the soup and it has a great mouth feel and more intense olive and onion flavor. with a slight change in the way this is presented for eating . . suggesting that the cotton candy is eaten in small pieces along with spoonful of soups would have really made a huge difference in this dish. Low Carb Maki Ingenuous. As Scott described in his post . . freeze dried everything on a postage stamp picture of sushi. The taste was very realistic. Skate Wing Very intriguing and unique dish. There was something amusing and yet satisfying about the sauce of sour cream and potato chip flavoring. Alas, the skate wing was over salted (to resemble a potato chip itself?) and almost inedible. Caramelized Cucumber Sorbet The theme of overwhelming sweetness with no offsetting balance is starting to get to us. The sorbet itself is refreshing to the palate temperature wise but again, the cucumber juice is so sweetly concentrated that our palates were not refreshed, just getting fatigued. Duck Pull Apart This dish is a total success. Breaking open the wonton to get to the "duck sauce" and pouring it over the confit and the sous vide duck. The confit was perfectly balanced, delicate and yet full of flavor. The duck breast was perfectly cooked to a rosy pink. There is balance, there is a unique presentation that is whimsical and yet functional, and there is a depth of flavor that had been missing from previous dishes. Perhaps we are just too carnivorous? Nori and Black Pepper The Nori sorbet works for me. Intriguing taste sensation as one is not expecting seaweed flavored sorbet but this hits a refreshing note, combined with the slightly warm black pepper broth. We are hitting the center of the meal and feel that Chef is starting to hit his stride with dishes that are better balanced and evidencing a combination of techniques and flavors that work well together. Beans and Rice Easily our favorite dish of the entire evening. I completely defer to Scott's description of all the elements in the dish and also agree with his conclusion that he could eat this "all day long". The red bean ice cream was a highlight of the evening . . a savory ice cream that captured the flavors of the beans that were also on the plate. The puffed jasmine rice . . the beginning of a theme, was a great taste sensation, offsetting the smooth ice cream and the delicious veal cheek. Bass Prepared table side The pictures tell the story here. As Scott said, the fish could have been naked on the plate and would have been delicious. Quail with Swiss chard and 50 year old vinegar squeeze The salad in a pipette. A great smoky flavor in the concentrated liquefied salad. Traditionally prepared quail. Long island capon and Kentucky fried ice cream This dish was now the third "shredded" meat item . . capon confit and paired with a sweet ice cream and sweet beet sauce. amaranth, heirloom tomato and corn This dish did not come with the same "this is a new dish" warning that Scott got. It would not have made a difference. It simply did not work. A crunchy mass of amaranth . . think quinoa, with some freeze dried tasting tomato granita. Like dehydrated soup that had not been reconstituted. Maybe if there was some intensely flavored broth that was poured over the dish to bring it to life? Beef with vanilla bean potato puree I would be interested to know where the beef in this dish comes from. It was cooked sous vide to a warm pink doneness but I am not sure if the sous vide cooking or the quality of the beef rendered the beef lacking in a rich beef flavor. It could be that now that we have been out in Colorado for awhile and actually custom ordering farm raised sides of beef that we are really used to a high quality of flavor. Again, it is paired with a sweetened sauce that for me did not enhance the flavor of the beef or act as a foil for it. It simply was. Sesame Milk Pop Breakfast Cereal There was a theme of shredded/sliced meats . . the duck, the braised veal cheek, the capon confit. And now a theme of grains that really felt repetitive. Not one, but three dishes (actually four if you count the rice pudding) almost in a row featuring crunchy grain is simply too much for us and too challenging to match any wines. It is 9:30 and I am having breakfast cereal. An interesting twist, but breakfast cereal nonetheless. Saffron and Cardamom It is interesting to me that in his write up, this is the course that Scott identifies as being redundant and the first evidence of repetition in the meal. I actually liked the fact that the dish joined the beginning of the meal with the end and this was the one bit of redundancy that I thought showed an effort to bookend the experience of the evening. It was the internal repetition of the multiple grain courses, shredded meat courses and overall sweetness that I found created the feeling of redundancy and repetition for this diner. Now, I am sure someone will go through all of the courses and add up the presentations and conclude that, in reality, there were only a "few" shredded meats and not every dish had a sweet component, and they may be true. I can only report on what the experience felt like as the diner in the restaurant. Chocolate pudding made your way Again, the pictures tell the story and although this was creative and fun it was not satisfying as "dessert" While there were many successes in the evening, most of them mentioned by Scott, overall we felt it was full of too many inconsistencies and repetition. The food, decor, experience simply did not match the cost of the evening, higher than I have ever spent, including dinners at Taillevent, Lucas Carton, Arzak, Trotter's, Mugaritz and others. Normally, I would not mention these other restaurants or strike comparisons between more seasoned chefs and a chef with a new, first ever restaurant, but the prices at Moto invite such a comparison. Chef Cantu has priced himself in the same category as the finest chefs in the world and so I think the level of expectation is created that the majority of the dishes in a GTM are going to be exceptional and we did not find this to be the case. Looking back, had we had the five or seven course menu, which would include the true highlights of the evening (duck pull apart, beans and rice, sea bass, chocolate pudding made your way and one or two others), may have caused us to reach a different conclusion about the experience. The same was true for the wine pairings. Aside from the champagne and the viognier, there was not another single standout wine for us during the remainder of the meal and the wine steward actually missed an entire course. I recognize that we are in the minority here and that some will say that we did not "get" the dishes or that our expectations were too high. I disagree, but that's what makes eGullet, eGullet.
  20. I do not know the answer to the wines by the glass question. I agree with Mongo's assessment that you can easily walk out of Frasca well sated for under $40 pp w/o wine and probably closer to $50 with a glass of wine if you avoid the Ken Macy beef entree (but hearing Robin's desription, you may not want to). Even if you order a bottle, because he has kept the mark up so reasonable, you don't have to feel like you are being gauged. As Robin noted, there is also a good selection of 1/2 bottles too. I forgot to ask Bobby about the name of the restaurant but I do know the inspiration for many of the items that appear on the menu comes from the Friuli region of Italy, in the north east corner of the country -- major city is Trieste bordering the adriatic and slovenia. This region has varied influences for its cuisine and thus, while Frasca is an "Italian" restaurant, there is no red sauce involved. That's what I know.
  21. I was going to wait until we went back to eat at Frasca again before I posted, because a) that is what the true reviewers, like peppered palate, do and b) I meant to take a menu but I forgot and I could not remember all the dishes. Now that Robin has been kind enough to post most of the menu and we really enjoyed dinner, I'll go ahead and post. We went last Saturday night, they had only been open a week and a half, and the place was, indeed packed. Apparently the entirety of Boulder has been long awaiting anything with a tinge of the French Laundry. And to be clear, it really is only a tinge. Bobby Stuckey, who recently passed the master sommelier exam and was written up in Wine Spectator because of it, was at FL for a short time. Prior to coming to Boulder, he was at the Little Nell in Aspen for many years. Lachlan Patterson "something I'm forgetting" was in charge of the cheese course at FL and also did some cooking there too. The duo have been looking for a space to call home for over a year before nabbing the spot that used to be the Corner Gourmet and prior to that, a bakery -- the Daily Bread, I think. While waiting to find a space Bobby and Lachlen hosted a few dinners at Mateo and fooled around in their kitchen on the weekends. The space is nice, black laquer chairs, pale green wall in the back, plate glass windows give you a great view out onto Pearl and a great view in to the diners and the salumi station. There is a glass wine wall ( but no black suited women on bungee cords a la Aureole in Las vegas, darn). Two tops along the back wall are a little close together but they must have put in some pretty high quality sound proofing because even though it was very crowded (including several table with young children -- why, oh why, do people do that??), we were able to converse quite nicely. I don't know if he can keep it up, but Bobby is working the room incredibly hard. He is great with names and faces, discusses the menu and wine list in detail without seeming pretentious or condescending, and really gets the dinner off to a good start . .you want to like this place. There were four of us. we started with a plate of the salumi and some olives while we mulled over the menu and wine list. It was obvious that the salumi was not home smoked, but of a very high quality -- particulary the air dried braseole and the salumi. We were seated by the slicing station (which also serves as the plating area for the desserts -- kind of a turn off) and you could watch the preparer at work. There are also seats at the slicing station, so in addition to eating at the bar, you can also have dinner with the slicing guy. The salumi plate at $12 was a very large plate of meat, more than enough for the four of us to nibble on. The bread was a little slow in arriving but it was tasty -- I believe from the former Daily Bread baker. I started with the foie gras encrusted in crushed pistachio, it is a pate style version rather than a roasted torchon. The zucchini bread that accompanied it was pretty bland but the apricots were perfect. Mr. H had the tuna with the deviled egg dressing and it was incredible -- ahi grade tuna that was just ever so lightly seared and a dressing that indeed tasted exactly like the curried yolk filling of deviled eggs -- in a good way. Other couple had the poached egg salad and the tomoto salad. The poached egg salad had jicama and other pleasant taste treats, but I prefer a french bistro salad with lardon and a runny poached egg myself. This salad was a little too timid. I had the pulled shoulder of pork for my main course, which came in a huge bowl and was very tender and juicy. Mr. H had the fois gras as a main. Others had the swordfish -- disappointing here, just a little too overcooked and the gnocchi which was some of the best gnocchi I have ever had. We had a lime tart for dessert (5$) and affogato -- homemade gelato that is doused with a shot of espresso. You can get this at any gelato place in Italy and it is one of my favorite desserts. The wine list is plenty is not huge but has a nice slection -- I wish they would not have the cutesy names for the different categories -- you know like the Bold and Beautiful etc etc. but they have put together a nice selection and the mark ups are really reasonable, around 50%! I'll check with Mr. and repost as he went to liquormart the next day to purchase two of the wines that we had, a 2001 Bell Crozes Hermitage and a 2001 Austrian Riesling, and exclaimed in the aisle that they were not much less than what was one the menu. The menu that Robin posted is already different than the one we had, so I guess they are going to change quicker than the every six weeks that Stuckey was claiming. I have not been to L'Atelier so I don't know if there is a comparison there, but this is the best Boulder dining experience we have had and considering that they have only been open for two weeks, it is likely that they will continue to refine the menu further (and Mr. H says, raise the prices . but I'm not sure I agree with him.) I'm not sure what Katezenjammy's friend was hinting at, we though the portions were quite sufficient and the prices in line for the "fine" dining experience that it was. Ken Macy beef is from Greeley,CO. It is natural beef but not organic. We get meet from another Greely ranch, the Double J, which is similar in quality and the way the cattle is raised.
  22. Chezhoff- They are indeed open. Apparently you are not the only one waiting for a good burger. Yesterday was the first day it opened and the owner wound up making 170 burgers in a two hour period! Please report back if you do go for dinner.
  23. Thanks all. From what I've read, I do not need to invest in all new cookware to go with the induction unit -- I currently have Cuisinart pots and pans. Has that been the experience?
  24. OK- Give me an excuse to get one. I understand how they work and why they are safe, efficient . . .yada, yadda, but if you had to justify your purchase of a single stand alone induction hob for your kitchen, how would you respond to these questions, say from an inquiring SO, 1. Why do you need it or, what are you going to do with it that you can't do on our existing gas cooktop? and 2. Why do you need to spend so much for the Cooktek version when I found one on eBay for $140? Help me justify, please, because my current responses of "because Chef G's new restaurant is going to be filled with them" and "it's a new gadget, who needs more explanation than that" are not cutting it.
  25. If Saturdays are better for most than Sundays, let's go ahead and pick a Saturday date and I can hope for an early football game that will allow us to get down to Denver in time to join. I will not have the football schedule for a few more weeks.
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