MHesse

I'm surprised no one has mentioned the Flaming Moe: Tequila, Schnapps, Crème de Menthe, and the secret ingredient: Krusty Non-Narkotik Kough Syrup. Once the liquors are mixed, the drink is set aflame.

For cooking pancake breakfasts, it's St. Alfonzo. For beer, maybe St. Pauli Girl? For brownies, St. Toklas. For brandy, St. Bernard

Letterman had a bit a couple of nights ago where he showed a bottle of Pepsi Coke. It was a Coke 2 liter bottle with a label saying "now with the great taste of Pepsi." As a diabetic I also am in the diet category and for colas, I think Pepsi beats Coke hands down. Though if I'm having a diet soda I prefer that new Sierra Lite that Pepsi makes. I'm also partial to plain seltzer with a little lemon juice.

I've bought it at the Pioneer on Columbus and 74th. They have a vast beer selection for a small supermarket.

With teens in tow, a visit to Ellen's Stardust Diner for breakfast or lunch could be a viable destination. Ordinary food in very interesting New Yorkish surroundings. Click here for their website.

Pretty much all the places on Restaurant Row (46th Street) are non chain. I like the Hourglass Tavern at 46th and 9th Ave for Italian.

And The Weebl n Bob Cartoon Show.

At this point, I'll eat just about anything one normally sees as food, except soft shell crabs - those give me the willies. I'm not including really unusual, like congee.

To quote my memory of the server's words at the end of each course: "terminee."

When I was a kid, there always was a tube of Vita anchovy paste in the fridge. We would have anchovy paste and cream cheese sandwiches. So get a fork and start mushing.

Admin: an archived thread of discussion on Blue Hill from 2002 to 2004 may be found here. My wife and I had a wonderful dinner at Blue Hill tonight. We got there at 6pm, so we got one of the corner tables with the comfy cushions for both of us. Tushy comfort is an important factor for enjoying a dining experience. We had great service from beginning to end by a terrific waitress. We mentioned eGullet, which she recognized, but the screen-names she remembered all belonged to inactive members . Carol has a small appetite so she only had an entree and dessert. I was ready for the tasting menu, but since that's table only I made do with app, entree and shared dessert. Carol loved her Bloody Mary, guaranteeing the success of the evening . I had a glass of champagne (my birthday after all). Then came two amuse bouches. First was a parsnip soup with basil oil. (good). That was followed by sunchoke cannelone stuffed with split peas and pine nuts (very good). I had the grilled mackerel app which came with a citrus sauce. Quite good, though the fish taste was quite subtle. My entree was the poached duck, with came with a jus reduction with very sweet carrots and juliened mushrooms (delicious). Carol had sea bass in a basil flavored broth with carrots, brocolli, cauliflower? and fennel (delicious too). A glass of pinot noir went well with the duck. Finished up by splitting a passionfruit souffle which was accompanied with a big spoonful of passionfruit sorbet (delicious). Excellent double expresso. Then a nice tray of two rows of 4 different petit fours. Very reasonably priced meal was a plus too. I like Washington Place, even in the pouring rain. Thanks eGulleters for your praise of Blue Hill, or we never would have found such a gem. edited for many spelling errors (probably more that I missed. Can't handle my alcohol

I heard you can only get the pedometer at the drive-thru window.

ketchup

You mean St Patty's?

IN

I feel like Weebls friend Blob (er Bob) after his Christmas Holiday. Thanks to Suzanne and Paul for hosting to to all the bakers for bringing their tasty confections. They were all my favorites.

Does Amma serve boar? I know it was on the menu at Diwan. Perhaps Suvir could pass on a source.

If the weather keeps up and we run out of pies , we can make snow pie!

My electric mixer died in the midst of perparation. Fortunately, the egg whites were done and only the heavy cream needed to be whipped. Needed to take a wrist rest in the middle, but managed fine with a whisk. Pie all done. The oven door stayed closed even with the broken springs. Extra lemon stuff left over. Will bring it along tomorrow if we can keep our spoons away from it until then. Bottle of riesling too. Caution for those concerned: lemon fluff contains uncooked eggs.

I never sample. Who knows where that food has been, who touched it, coughed on it, blew it out their nostril, etc. Course, that could happen at any restaurant, and I do like to eat out. It could even be true at Sunday's Pie Potluck, but I will sample most everything. To sum up, there's no method to my madness. But I don't sample.

click here to play

Ouch! Get better soon Soba. Practice your crutching. Perhaps we can bring some pie leftovers your way.

Didn't know about the postponement. Watched almost 45 minutes of Cavuto until I mercifully fell asleep. Elyse, when you are re-scheduled, yell REALLY LOUDLY at the start of your segment so that I don't miss it. Invite him to a future club outing. That should be interesting.

Aureole would fit what you're looking for.

For those (including me) curious about what a montelimat is Montelimar is the name of a town on France, famous for producing nougat. Evidently almond trees were planted there in the 1700's and thrived, allowing the production of a whiter nougat than previously. Entirely my assumpion that montelimat <=> montelimar, but a Google search threw no further light on the subject. clique ici edited to say trees were planted rather than plated