NulloModo

Hi All, There seems to be a huge lack of discussion about the Delaware dining scene in this forum. I have seen the recurring thread about Rehoboth, alas that is it. Now, I am a Delaware native, and would love to contribute, but I don't even know where to begin reviewing as I am unaware of which establishments are fine dining around here and which are just a waste of time. So, let's break into the apparently unexplored non-Rehoboth/beach Delaware dining scene and see what lies out there. Anyone have ideas about great places to go that would result in great reviews? Anyone want to hear about any particular places?

Britain, South Africa, Malaysia. Don't forget New York, Dallas, Nashville, Long Island, New Jersey, Central New York... Those locations are all in the U.S., Lucy. I have a feeling Lucy is aware of the fact. Is there something wrong with the US? I wasn't dissing the US. It's just that whippy had already mentioned the US. I'd be interested in seeing a breakdown of eGullerter's by nation in which they currently reside. Even more fun would be to get another chart showing what percentage of overall posts (even in certain areas) come from which areas of the world...

I wish my supermarket had your prices... Cauliflower goes for $3.69 a head here, chicken breasts $5.49 a lbs. There is always a price premium for so called 'convenience' however, and if they stock it, I guess it means the trade-off is worth it to enough people.

it's 6 bucks a 6 pack in NJ and 4 bucks a pint in NYC. Eh? Going rate here is $7 a 12-pack for bottles.

My bourbon cheesecake just went into the oven (well, the nut crust did to set, the filling is waiting patiently in the processor). I noticed while rummaging through my cabinets that I have some Drost Cocoa and Baker's Unsweetened chocolate, as well as some butter and other bits left... I'm wondering if a bourbon/chocolate drizzle would taste nice over such a cake, or if I would be muddying the flavors too much...

It worries me that I know exactly what this is. Yes, you definitely need to burn a CD: Maybe you can split the difference with some experimental german girl band? I'm thinking Chicks on Speed... Or how about Italian symphonic metal? Rhapsody is great for road-trips....

I am so with you on this one. I have absolutely no sweet tooth, they fruitcake calls to me eachtime the year draws towards an end... (particularly after lots of hot buttered rum and special eggnog).

I like the thick cut tostitos, but Herr's are good too. The ones with lime flavor inside are also tasty. For salsa, it is either Chichi's Brand or Herr's for me. Although I will have to try out some of the recipes for mexican table sauces from the eCGI course.

KFC makes Gizzards and livers? Jim Beam and Wild Turkey are by no means bad bourbon. They are inexpensive, but very solid products for general drinking. If you want really bad bourbon Old Crow comes to mind...

Kraut with gin? Never thought of that, will have to try it out today....

Why is there such an obscene markup on alcohol at restaurants? I buy a shot of Maker's Mark, and get charged like $6 or more for it, and when I figure it out by the bottle, it equates to the restaurant selling bottles of the stuff for into the hundreds, what gives?

Well, I am not sure if I prepared it improperly, or if this is just how tripe is, but I am not wholely impressed. The taste was very good, and in fact the veggies that had stewed in the 'tripe juice' were excellent. However the texture was very rubbery and chewy, major turn off for me.

The problem with making a thin crust out of regular ingredients as a means of cutting carbs is twofold. First of all, such a crust would still have far too high of a carb content to be considered low-carb. Again we need carb counts in the low-single digits per slice for a product to be truly viable and universally accepted by those sticking to the fundamentals of low-carb plans. The second issue is that low-carb diets are very much based upon the science of how our body processes food, more specifically glucose and insulin response. Ten grams of complex carbs such as those found in leafy green veggies, fibre rich grains, or cheeses will effect the body much differently than ten grams of wheat flour or sugar. The goal of a low-carb plan is to stabilize the body's glucose levels and insulin responses, and through doing such eliminate the spikes that cause rapid conversion of food to fat and false hunger pangs. So a thin what crust, while lower in carbs, still is made of the wrong type of carbs, which is why low-carb doughs containing any real wheat/rice/high glycemic flours are really not the answer we are looking for. Also, some people just plain don't care for thin crust style pizza ;). There is nothing magical about flour, nor bread, nor any baked goods that make them any different from any other kind of food. The tastes of the public will change and adapt over time in all things food related, and people will always want to experiment with new ways of doing things. If there is a way to make a product that gives all of the flavor and texture of the traditional variety, and is at the same time much healthier, then why not try for it?

Your supermarket will butcher meat on request? How cool is that... I wonder if mine does and I have never thought to ask....

How hard is it to prepare a lobel's steak to full potential? Would I, as an amateur home-cook, be doing it an injustice and wasting my money with the quick-sear cast iron method? Does one truly need a real grill, for alas I have only a small propane one...

I thought that we had settled this and were going to bury this obvious fault of yours under the rug and never talk about it again. I am extremely dissappointed in you. Port. I have had some of the supposedly best port (read most expensive/oldest) that can be had any number of times-served properly and all of that other ritualistic crap and I have to admit that I don't get it. Yuck. Tastes like it's gone bad even when it's good. I feel that I am doing a service to all port lovers by not drinking it. You can send your thanks and money to me. And you can send any bottles of Port you may be gifted with to me. You know I don't get the fact that Cilantro and Corriander are the same thing. At least so my hubby says Why can't they just call it one or the other? Cilantro is the leaf and coriander is the seed But you also see 'coriander leaf' in recipes. However, I have never seen 'cilantro seed'

I decided to go with the recommendations for a french preparation, and earlier this evening started up putting together: Honeycomb tripe thyme bay leaf parsely onion garlic fennel EVOO Well, halfway through cutting the fennel I managed to also almost slice off the tip of my left index finger. A short trip to the emergency room, a bandage, a tetnus shot, and $25 later, I returned to put the tripe into the oven. I will let you know how it turns out.

I like to keep chicken salad basic, and all about the chicken. Stew the chicken with plenty of oregano, a little cumin, some onion, garlic, bay leaf, and cayenne pepper. Shred or roughly chop the chicken, add some mayo, hot sauce, and tiny chopped pieces of onion and red bell pepper, maybe even a little celery if you are of that type. Throw in some salt and pepper and you are ready to go.

It always takes me quite a bit longer to cook recipes, but then again, I never even try to rush. I find cooking to be relaxing and do it for the enjoyment of the act itself as much as the finished product, so, rushing or optimizing for time would make it seem too much like work IMO.

Hi, I have decided that tomorrow, for the first time ever, I will try to cook, and then eat, Tripe. However, I have never sampled it, have no idea how to prepare it (well, not completely true, I've just read a bunch of recipes and ideas via google) and don't really know what it _should_ taste like. So, for all of the Tripe experts in the forum, give me some good ideas :). I am fairly open to any suggestion, and have particular interest in one I have seen called 'Chinese Red Tripe' that involves a soy and ginger sauce, but Mexican and European preparation ideas are equally as welcome.

I spent a winter in London a year and a half ago studying cathedrals, and while I enjoyed many an alcoholic beverage, I don't recall every going for a new cocktail, still, it was wonderful. Drinking gin and tonics (hey, I was in London, I had to) in the hotel bar of the President Hotel (which is where I was living) while discussing the days adventures with friends was awesome. As was downing hard ciders and whatever ale the local pubs had on tap...

Hmmm. I love beer, and most alcohol for that matter, but have a hard time with Scotch whiskey. I can sort of enjoy it when mixed with club soda on the rocks, but I Feel this is sacrilege, I should be able to enjoy it straight... Perhaps I just haven't found the right scotch.

Wow.... hmmm, there is a local Fondue joint that uses PBR as the beer for their 'Beer and Cheese' fondue. I have tried the beer straight... but it is better in the Fondue ;). Now Yuengling, easily the best cheap beer on the market IMO. I love the lager, has a lot of the flavor and character of a Newcastle brown for a lot less bank.

I unforunately must eat on a rotating schedule, as I am split between two schools, and have arranged my schedule in such a way (due to my own stupidity mainly ;) ) that the two schedules rotate in opposite directions. My lunch tends to vary anywhere between 10:30 and 2:30 because of this.

I want to sit out of this a bit until I have had more time to read those links you posted above, but I did want to clear this up first. I in no way intended that as a dig against you, and re-reading it, I can see how it might be taken that way. That was more of a personal philosphy statement than anything I intended to give as advice, sorry if it was taken that way. I simply put that I see no great conspiracy, and no ethical or moral fault in the system as it is now, and my personal goals include getting up to that top of the heap through the means availible.