Amy Viny

This sounds wonderful. WIll give it a try. Thanks!

I've been to the Steel city about 6 times in the last year and love everything about it but----the restaurant scene. The Strip District is a fantastic foodie experience. We enjoyed Lydia's and a couple of the breakfast/brunch places--Pamela's are fantastic but we have never had another good dinner in a restaurant there since. Help. Where should we eat. We spend most of our time around the Carnegie Mellon campus but we'll drive for a good meal. We like anything good (Italian, Pizza, Asian) but favor authentic simple food. We appreciate a bargain but are willing to pay more for something worthy. Any ideas--Thanks in advance!

Hungry family of 5 needs great lunch and dinner suggestions in city of brotherly love. Visiting U Penn. Kids have sophisticated tastes but small plates never seem to satisfy--Looking for something new, something special--perhaps ethnic (not cheesteaks please) Any thoughts on Great Britain Pub and Kitchen, Teri's, Bar Amalfi, Bistrot La Minette and Ken's Seafood. You suggestions would be appreciated.

What a wonderful weekend. Great food and company. Thanks to everyone who planned and prepped. It was great fun meeting so many egulleters whose postings I've been enjoying for so long.

Interesting....What do you mean it's thermoreversible and what is it made from?

What is in his mousse?

Not to belabor the mashed prawns thing but I read somewhere that frozen prawns or shrimp are less binding than fresh. Does anyone know anything about that? And is there a difference between prawns and shrimp? I thought it was a distinction based upon size--not species.

Mash prawns..hmmm sounds perfect. I'll give it a try.. Thanks for the suggestion. BTW do you think a little cornstarch might help too?

At wits end with an over abundance of fresh seafood from a generous friend's trip. I have fin fish, shrimp, and scallops. Now that I have sautéed grilled and steamed to death, I'm moving on to new techniques for dealing with the bounty--How about fish burgers. I've tried a batch in the food processor with a little seasoning and egg and bread-crumbs to bind. Tasty they were but had a hard time holding them together when I sauteed them in the skillet. They just were not durable enough. What else could I use to make them stick together without adding in an additional flavor? I feel like I need a little trans-glutamaise or something molecular but I don't want to go that route. I'm really looking for a much more commonplace ingredient. Any ideas?

Ronnie- Can you add 2 more for dinner Fri/ Thanks

Thanks. I just returned. Did try Udon Bakery good choice. Sadly wasn't abel o check out your other suggestions. I was at a conference at MSU and unfortunately for most of the meals we were forced to endure the on campus dining hall--YECH. I've really never seen food like this-sulfite bleached salads, mystery meat "tater- tot casserole, and luke- warm greasy fried everything. I thought colleges were making great strides in improving the quality of their on campus food service. Looks like MSU needs to focus on what's going on in their campus dining halls.

Hi Alex- Actually I'll just be passing through Detroit --(Ann Arbor too) enroute to Cleveland. I'll be spending most of my time in Lansing--would stop for good ethnic of any variety or BBQ. Or should we plan on a stop at Zingerman's Roadhouse?

Any suggestions for tasty eats? I'll be visiting MSU. Any cuisine--or any great bakeeries , food shops or delis--just genuine good food. We'll be driving through Detroit area too so if you have any luch ideas there throw em in. I've heard of a locally owned awesome grocery store in the Detroit area that worth a stop too. Anyone have the name and other info? Thanks in advance.

Looks GREAT Ronnie. Thanks for all your hard work!

Hello Ronnie- It all sounds awesome! Please put me and my husband Neil down for both events Thurs. and Sat. Can't wait to see what your working on for fri and sun. Thanks so much for coordinating it all, Amy