dahlsk

Hi, my dad is going to Boston in a couple of weeks for the first time. He is definitely not a gourmet foodie type, but he does love good seafood. Where can I point him to cheap, not fancy but great, fresh seafood? You know, the type where the people working the fishing boats would go... Thanks!

Hello, I just got back from Scottsdale and also dined at Sea Saw. It was great, and an unexpected surprise. I wish I had the room to eat more, but my husband and I had gone overboard at Sunday buffet earlier that day. In fact, we almost cancelled the reservation, but am very glad we did not. We sat at the bar, and enjoyed watching the chefs work. I can't say too much about what we had, but I loved the seared tuna with the beet puree, the octopus with tomatoes and a totally refreshing chilled edamame soup. I'd love to go back! dahlsk

I agree with the recommendation to check out 112 Eatery. Dining at the bar is an excellent option, and you can have a variety of tastes there, depending on your budget. It is a great place to sample a number of items, even if on your own. Enjoy!

Your review was great. It reminded me that Five was now open and inspired me to make a reservation for this Friday. I will write about my experience afterwards.

Growing up, we always had rhubarb crisp baked in a 9x13 pan with a oatmeal-brown sugar crust. Basically a modified apple crisp, and really good!

I also like the Norske Nook in Osseo, WI. My favorite pie there is the raspberry sour cream (with lots of merengue on top). dahlsk

In addition to the Lean Cuisine claim of wild salmon, I believe I also saw that Subway is advertising subs and wraps with wild salmon. Has anyone else seen these ads, and/or asked Subway about this? dahlsk

For all you Lucia fans (myself included), her restaurant was warmly reviewed again this week in the Star Tribune. Check it out here: Lucia's Review dahlsk

My husband and I had dinner at Babbo for the first time on Wednesday. Based on earlier posts, we had the pasta tasting menu with the wine pairings. It was enjoyable as well as educational for me to taste what good pairings should be like. We were there early and seated upstairs, which was nice. Certainly light and airy, but it got quite loud and more dark and intimate and the evening went on. The only change we had compaired to earlier posts of the pasta menu was a dessert variety. In addition to the panna cotta mentioned, we also recieved a pineapple crostada. Since it wasn't on the menu sheet provided, I can't remember more details, but it was fantastic! We also started our evening with the seasonal bellini, which was made with prickly pear juice. That was also fantastic. Overall, a wonderful and unrushed time. Definitely the nicest food and overall experience I have ever had. Time to start saving for another trip! dahlsk

They're open from 11-4 during April. I was just in NYC this week with my husband and it was the first meal we had in town. Tuesday, with the weather so nice, it was great! We had shack burgers, fries, concrete and shake. Arriving at noon, our wait was 30 minutes to order, but only 10 to pick up. It definitely was a kick off to a fun trip :) dahlsk

My husband and I recently bought a bottle of the Starbucks after sampling it at a major liquor store in our area. It was on sale for $19.99 for 750 ml. Definitely a stronger coffee taste, and my husband swore it was responsible for keeping him up that night. Anyway, I can't see drinking it in anything except for a white russian or on the rocks as I think it would overpower other ingredients. Perhaps on ice cream? It was also less sweet and viscous than Kahlua, which was good for me. I don't know if we'll keep buying it, but it was good to try this one time.

Star Tribune reviewed 112 today very favorably. See here: http://www.startribune.com/stories/438/5308809.html

I have been laughing so hard, reading this old post while I should be doing some work. Along the lines of the kool aid shot, taken to the next level by calorie conscious freshman college girls...crystal light and cheap vodka! Mmmmm, I ended up snoring in the bathroom stall that night, head against the toilet. What fun. dahlsk

Oh, I almost forgot. We also shared a half order of the stringozzi with lamb sugo, which was fantastic! I look forward to hearing about other's experiences. dahlsk

My husband and I tried the 112 Eatery this weekend. It has received some good reviews lately (see City Pages) review It is a small restaurant, and they were very accomodating to get us a table as we were a walk in. The host even called me on my cell phone to let me know of a cancellation as we went to Nami to have a drink while waiting. Overall, the food was very good. This is what my husband and I shared: sweet and sour crab salad (wonderfully refreshing, with mint and cilantro) scallops with wild mushrooms (well cooked, nice earthy taste) monkfish entree with sweet potatoes and red wine reduction (everything went together really nicely in this dish) side of choucroute bread pudding (great taste, but a little too crunchy. I think we got a "corner piece".) tres leches cake for dessert (great white chocolate taste, very moist) Has anyone else been here recently? I would definitely recommend it. Cheers, dahlsk

I assume your All-Clad SS soup pot has metal handles? If so, your soup pot will do just fine in the oven, as well as on the stove top, and you don't need to worry about going from one to the other. I used to do that all the time with my Revere stainless steel stock pot (aluminum disk bottom) with no ill effect. ← My pots and pans do have metal handles. Thanks for settling my nerves on this!

OK, here's my question I'm embarrassed to ask. It's regarding the dutch oven section of this thread earlier. I have a set of All Clad stainless steel cookware (not the anodized or nonstick, just shiny metal inside and out). I don't have a Le Creuset (or similar) dutch oven. If I want to braise or slow cook something in the oven, can I use my All Clad soup pot? I've just been nervous to use it on the stove top and then put it in the oven for an extended amount of time... Thanks!

I just saw a recent episode of Good Eats and AB had good info on Coq au Vin. Look for it, as it clarified things for me a lot... dahlsk

I've just started making brussel sprouts regularly, and really like Nigella Lawson's recipe in her new book Feast. Boil for 3 minutes, then mix with rendered pancetta and chestnuts, deglazed with marsala and top with chopped Italian parsley. It was great! dahlsk

Two signature dishes that I like to make and that are associated with me by friends and family are a lovely pavlova with whipped cream and fruit and a carrot soup with lots of leeks and onions and thyme. That's a great meal for me right there! dahlsk

I have to also add some Twin Cities favorites from 2004 to the list. City Pages this week also did this story, the top 13 dishes of the year. It certainly make me drool! Vincent-everything is consistently wonderful, from the burger to the fish and beyond. Zander Cafe-my favorite place to go regularly, and I can walk there, too! I love the duck confit ravioli with squash they added recently. Cheng Heng-still my favorite spring rolls and the plear salad is so fresh and lively. Nami-this is my favorite Japanese place right now. The appetizers, sushi and entrees were all great, as is the space. A Rebours-the scallops and bison with parsnips were both great recently. The Sample Room-great small plate of bratwurst with spicy mustard, perfect for an afternoon of nibbling. dahlsk

Another nice, fancier version of mac and cheese I've made and liked is on Lynne Rosetto Kasper's website for The Splendid Table. It has a little onion, garlic, paprika, gruyere, cheddar and cream cheeses. dahlsk 21st Century Mac and Cheese

Some friends who were in the Peace Corps in Africa turned me on to Amarula. I love it and usually drink it on the rocks. Over ice cream is also very good. Because it is made from the fruit of the marula nut tree, it has a caramel-y, chocolately, but also fruity taste. Give it a try! dahlsk p.s. Thirsty Traveller has a good episode all about Amarula, if you ever see that show. He's sometimes annoying, but that episode was very interesting!

I love soup for how is can change so easily with the seasons. Some favorites for each time of year: pureed spring pea soup (perhaps with asparagus, mint, a squeeze of lemon...) pappa al pomodoro (love to use up old bread like others have mentioned) carrot soup with leeks, thyme, etc. or other orange soups like squash, pumpkin... potato leek, or other hearty leeky soups with chickpeas, beef stews as well There's are great restaurant in St. Paul called Zander Cafe and they serve a 3 soup mosaic with 3 complimentary pureed soups in one bowl that you can swirl together. It's marvelous! dahlsk

In the summer, I like to make a garbanzo bean salad that is stuffed into toasted pitas. No cooking, just chopping and assembling the beans, tomatoes, cucumbers, red onion, feta, kalamatas, parsley and a vinaigrette with a moroccan spice blend, oil and vinegar. It's really refreshing and I found it in a Bon Appetit last year. I know it's also on epicurious. dahlsk