little ms foodie

I was wondering if you might make an appearance!!!

Hubby and I stopped in The Apartment last night on the spur of the moment. Very cute inside, I haven't had a chance to check it out before. Reminds me a bit of the SauceBox in Portland if anyone has been. They have a happy hour from 5-7 with $4 and $5 drinks- martinis, champagne cocktails, infused vodkas and well drinks. They also had a small $5 happy hour nosh menu. We sat at the bar. Very cool flat screen playing an old black and white film. I tried the Raspberry Shortcake champagne cocktail and Dayne had the Dirty Monkey martini (godiva liquor, banana liquor, and other stuff) both were fun and good but we had to have a nice refreshing well drink after as they were sweet! We shared a plate of the sauteed mushrooms. Very nice in a reduction of chardonnay?? Served with 2 pieces of sliced baguette with goat cheese. It's very small, dark with cream leather booths. It's pretty and the drinks were good. we'll most likely check it out again.

You guys that is FANTASTIC!!! Even more sad now that we couldn't come. I'm so impressed that the dinner will be in F&W. I'll be bragging to all my friends about you!!!!

How long will egg whites last in the fridge? Meaning, at what point should I freeze them??

Diana, I love chicken fried steak!! Do you use cube steak? it looks great!

When you travel for business and before you make your appointment with your customers you book dinner reservations. When you call your friends and say "we are eating at abc restaurant care to join?" vs. asking them their suggestions for fear they will pick The Melting Pot. When you have a menu of what you are cooking made up for the week and will turn down invites to go out with friends because you really want to make French Onion Soup, Roast Chicken and Frites. When you talk about chef's and their restaurants like you know them. And you assume your friends care. When you shell out $150 to meet Anthony Bourdin and have him sign your Les Halles book. When you post pictures of your dinners. When your late to your friends 40th b-day because you spent the day doing the eGullet cookoff and your making char siu bao! oh lord I could go on but I will stop!!

Don't know if it's been mentioned yet but while in Dahlia a few weeks ago Tom Douglas was there talking about the new Palace Ballroom- their private events facility across from the Palace Kitchen. Now we just need someone to throw a big shingdig so we can check it out!

I'm totally guilty of using paper plates for BBQ, casual outdoor group events and even parties where I just serve finger food. I also use paper napkins for this type of stuff. Ugh!! It's just a clean up saver in my book, people throw their own stuff away. I've used plastic cups for the same type of events too. oh my, I must be a horrible, horrible person!!!

Yum!!! We will want a full report!

I just recommended Cafe Lago to my pescatarian friend because they had sooooo many options!! It's more casual but a very good choice too.

And here are some more reviews: Lola and Cascadia

I've been to Blindekuh in Zurich and one of the friends I went with is now living in Paris. She stumbled (haha) upon Dans le Noir and thought it looked cool. She said they have a bar so you can still get a bit of experience even if you don't want to do the whole food thing. The food is certainly not the reason to go to this kind of place however how your senses change in regards to the food is. Dining at Blindekuh is still one of the most unique experiences I have ever had. I know that the 5 friends who dined with me feel the same. We would absolutely do that again.

I agree, Tom would be fun to watch- he has that personality. But I would nominate Thierry from Rovers too. Can you just see him whipping around in his hat speaking French?? Fun!! I've seen Jonathon Sundstrom do a little Iron Chef like thing at the U Dist market against Harvest Vines chef/owner (name??) and they were very fun to watch. Jonathon has a great personality for that type of thing too.

ed your dinner sounds right up my ally! yum!! We are still playing with our new pasta attachment. Tonight did a little pantry cooking- made ravioli with spinach and ricotta cheese, turned some no bake pizza sauce we had in the freezer into a gorgeous pink sauce with some fresh oragano, basil and cream. Parm on top and a drizzle of good Tuscan EVOO. Served with a green salad.

That sounds really good too Linda! thank you, I have a whole head so I should be able to try both!

Mine had 2 TBS of shortening or oil melted with sugar and water. Those bao look great!!! my recipe called for 1/2 pound of the cooked pork for 24 bao.

That's exactly how we eat them too lala!

I don't know the brand but at WholePaycheck in the butcher area they recommend a great horshradish. It's in a kind of square white plastic jar. sorry this is so vague!

I can't wait to see the pictures of everything!! Man I wish we would have been able to join in the fun. What a great idea Abra, I hope it will continue maybe with other interesting magazine features.

I've made the one on Martha's site countless times, it always turns out great. And it's easy!!!

The most 'wow' dessert I've seen is the poached pear with marscapone and carmel sauce that my husband does. It's on one of the last pages of my blog. And it's all able to be done in advance. What about doing something with a theme all the way thru? On TastingMenu there is a gorgeous online cookbook- All About Apples. Something like that would be cool.

Sounds really good brad, thanks for reporting. And welcome to eGullet!

I can't wait to see your pictures Dave!

You ROCK!!!!!

ok, my turn to ask for a little creative help. I've got a head of savoy cabbage in the fridge pork, chicken, snapper fillets, lamb and steaks in the freezer risotto, won ton wrappers, pasta, and lentils in the pantry I have no problem picking up stuff from the store. I don't usually use cabbage so looking for ideas!