TJHarris

I'm sorry, but I had to laugh at this. I swore exactly the same thing about 7 years ago. Unfortunately my son has consumed roughly 20,000 grilled cheese sandwiches in his 4.5 years on the planet. He is such a bear when he is hungry. ( I swear he gets this from his father. ) I definitely was a much better parent before my kids were born. How totally right on! If I did't know better, I would think I was married to Cusina. I hate to admit it, but the blue box is a staple in my house. My boy is the worst eater yet. My daughter, on the other hand, will try anything. She asked for artichokes for dinner on her fourth birthday! She enjoys stinky cheese and beets and onions and asparagus and all types of mushrooms and variety of olives and venison and quail and..... I guess that I am batting .500 with them.

I remembered the name! Hong Hua, 31005 Ochard Lake Rd, Farmington Hills....just around the corner from Tribute.

I'm kinda with slkinsey, I made my way through culinary school on a steady diet of Diet Coke and Ice Cream Sandwiches.

Maybe a little to uncommon but... Stinging Nettles... one of the tastiest cooked greens there ever was. Oh will they mess you up raw. They have little hairs on the leaves and stems that will leave you with burning welts where-ever you touch them.

I thought that the waitress giving him a shank (in the prison sense not the food sense) was the act of kindness.

Thank You, One and All

Both... Start with your dish covered until almost completely cooked through and uncover to brown. I find it helpful to either spray foil with food release spray or to cover first with film and then foil to avoid pulling off the cheese.

Was hoping that someone might answer this simple question for an ignorant Yank. What are the attributes of these two fine British creams? Are they used substantially differently? Thanks,

There is also a place on Orchard Lake Rd. Just north of 12 Mile Rd. in Farmington Hills that has gotten good reviews. Supposed to have "more authentic" cuisine. I haven't had the chance to try it yet but did see a menu once. Was very impressive looking. I seem to recall several variations of Shark Fin Soup ranging in price from several dollars to forty some. I will post the name if I wver remember it.

My family has always been fond of The House of Lee on Grand River Ave. in Farmington. We have always felt that it was better than most of the places in Ann Arbor. The only caveat is that they don't have a liquor license. So, if that is important you may want to look elsewhere. Also my wife's family is quite fond of Ah Wok on 10 Mile Rd. in Novi and also Kim's Garden on Novi Rd. in Novi. Good Luck!

The problem with pork in the past was perpetuated by the practice of slopping hogs with table scraps. This caused a perpetual re-infestation. Since the early 1070's, it has been illegal to feed in this fashion. Today's pork is incredibly safe. I have been eating and serving pork cooked to temperature for over 10 years. The acceptance of this is all in your clientelle base. It still won't go over well in the family diner but generally does well in upscale venues.

My parents were regulars at a small Chinese restaurant outside of Detroit. When my father retired, they moved south to Tennessee. My father had mentioned that they were going to be moving to the owners and thanked them for many years of wonderful food. When my parents arrived at their new home with the U-haul truck, there was a package waiting for them. The restaurant had packaged and shipped some of my parents favorite dishes so that they wouldn't have to find a meal when they got off the road. This was an incredible gesture as a thank you for many years of patronage.

Cleveland has to be Sauerkraut Balls

Here, Here!!! I agree 100%! What ever Rocco had done before has been severly diminished by the performance he has given on The Restaurant. Several years ago I read an interview with Rocco where he spoke of a couple of restaurants that he had operated before Union Pacific. He said that he had run them into the ground because he could create great food but didn't see the whole business picture. Well, I guess he is back to old tricks.

I am all for poaching the buggers after that I think that Lobster Quesadillas on the grill would be fab. A little fontina, a little grilled melon/pineapple salsa. Lobster-habanero nachoes are a real treat as well.

There were two good ones that I ate regularly: Raw frozen french fries and PB&J with taco sauce.

How about smoked gouda mashed potatoes?

i have had good luck with IGourmet so far and you can shop by country of origin.

I don't have a lot, just 94.

What do you have against us Hobbits? Just because you can braid the hair on our toes doesn't make us anyless charming dinner companions.

I have served escolar many times over the years. I have personally never suffered ill effects but my sous-chef did once. I have always thought that it was one of the more interesting fish available.

I have always been of the school of thought that whole muscle beef is just fine to be cooked to a nice red, cool center definition of rare. I have enjoyed my beef this way for better than 20 years with no illness as a result. Carpaccio and Tartare are fine in my book as long as you know the chef in the restaurant you are dining at. It thrills me that restaurants are begining to ask temperature preferences when ordering pork.

I will agree with the venerable Mr. Perlow. Trim them down to the hearts and make a nice pasta. Better Luck next time.

Not certain of the legality in Michgan or Ohio but have met with resistence from the restaurant management.

I will second that. I used to find Gourmet and some of the other "consumer" rags interesting to keep up with what was happening on the Coasts, but any more they are mostly useless drivell. Food Arts, Culinary Trends, Pastry Art & Design and Art Culinaire are about all that is worth reading now.