karma police

Any other good tofu houses other than Jong Ka Jib? I will actually be moving to Philly (well somewhere on the mainline not really downtown) from Atlanta. Believe it or not Atlanta has an amazing assortment of ethnic eateries. I don't want to have to give up good kimchi soon doo boo so I'm hoping there are lots of options. Once I relocate I am sure I will annoy with posts about where to get good tacos (with tortillas hecho a mano), the best Indian and Bangladeshi places, pho, and other things I can't live without. I promise to do a seach of this board first... Anyway, lets just start with tofu houses (unless this is "the" place I need to know about.)

For those of you on the East side of town, you are blessed with great markets. On the Northwest side we have Whole Foods and Fresh Market which are both great and both very expensive. I am thrilled to see Sandy Springs as one of the new locations. I can't imagine TJ's siphoning enough business from YDFM to be noticeable...

Out of curiosity, were you able to prepare the dishes and eat with your guests or did you take the role of chef and stay mostly in the kitchen? What dishes did you prepare? The reason I ask is that I am thinking of doing French Laundry recipes for Christmas but I don't see how I can actually sit down and eat if I do. Sorry for the hijack Charity...

This looks amazing. Did you caramelize the endive first or put them in raw?

I would suggest you consider some labels from smaller estates. Some names I would say you put on a shortlist would be: - Punto Final - Viña Cobos - Finca Las Moras ← Thanks for the suggestions. Are these readily available at the wine shops around town?

I will be back down in BsAs in a few weeks. I have picked up some Rutini and Luigi Bosca on prior visits. Any others that I should seek out to bring home?

The best thing I did on my kitchen renovation was to use electrical outlet strips next to the undercounter lights. They are still GFI but the backsplash is not cluttered with outlets and each run has more receptacles than I could ever use.

Yeah count me in for the dinner at Quinone's room.... Any word on what is happening at the Dining Room once Chef Menard leaves?

Zucchini sauteed in EVOO with garlic and fresh oregano. Finish with a splash of wine or squeeze of lemon. Toss with rotelle and parmesan. Goodness on a plate in 20 minutes. It is one dish I never tire of and make endles variations of.

I love every herb and spice, except one: TARRAGON. I find it positively repulsive. It is sad becuase it is used so extensively in traditional French cooking. Every time I think I will try it again, I will make a dish, people will rave, and I can't get two bites down....

Definitley Aji (Jackfish) I am jonesing for some sushi now....

This sounds interesting. Can you give rough proportions -- how many leeks? fresh chiles? Do you roast them? What kind of cheese? I'm feeling the need to gratin some leeks and chiles!!

A little off topic but I'd love a good Christmas pudding recipe. I have been making steamed puddings for the last two Christmas' and need a new one for this year. Last year I did orange and fig, the year prior was cranberry. Would love to try a good traditional recipe.

I like to take red peppers, cut along their "creases" to make boats. Stuff with very thinly sliced zucchini, garlic, thyme, sal, pepper, evoo and Italian fontina. Top with bread crumbs and a drizzle of evoo. Bake until warmed through and brown on top. Always gets compliments. To be fair, I believe I found this in a Marcella Hazan cookbook yeas ago but do not recall which one.

eunny has become my culinary inspiration. Everything she cooks looks amazing!!