HungryChris

I agree with the beef chuck. I have had excellent fresh burgers using chuck blade steaks. They are small enough so you don't need to buy a lot for just one or two burgers. You can usually pick and choose for the right fat content too. Cubed when just stiff from the freezer does the job. I have the KA attachment and also send it through twice for burgers. Really worth the effort. HC

There is a FritoLay plant out of sight from the highway but just off of I-395 that we pass on our way to Framingham, MA for our Trader Joes and Whole Foods excursions. When I lower the window at just the right time I can catch the aroma of fried snacks. As I sampled Munchos for the first time today, the first thing that went through my mind was that they taste just like that 'purfume'. I can envision Deb rolling her eyes at me as I lower the window and take big sniffs searching for that aroma, as I type!

I had never heard of them before today so out of curiosity I ventured down the hall to the nearest vending machine and sure enough there they were. At 55 cents for a 7/8 oz bag the risk seemed small enough. Not bad at all. Light and kind of interesting. Dehydrated potatoes, corn and or sunflower oil, potato starch salt and yeast never tasted so good. They must use the yeast to make those little bubbles that makes them so light.

In my patchy past I have worked on many construction sites and on one of them I collected the scrap pieces of marble from the installation of bathroom door sills. I would carve them into little figurines of all sorts using basic hand tools and sandpaper. Based on that experience I would say that marble is a soft stone that is most definitely refinishable. Just try a 1X4 with some medium sandpaper wrapped around it and have a go at it. You will be surprised by the results, I think.

#7 Miss You Rolling Stones

Let's just hope they remembered to take off the claw bands. HC

We have been there quite a few times, but only on warm sunny days, for lunch. They have a fabulous outdoor patio that is secluded and right on the river. Their menu is good and changes a lot, which I like. I can't recall ever being dissapointed with the exception of some local oysters that were expensive and just too small. The patio is the reason to go. The food is a good reason to enjoy the patio. HC

I got this at a flea market a while back because we had one when I was a kid and I always liked the straight forward design and ease of use. I recently bought some tangerines that were wonderfully juicy and well flavored, but so full of seeds that they were hard work to eat. Juice O-Matic to the rescue! HC

Tortilla chips and salsa are the first things that come to mind. 5 ROMA TOMATOES 4 MEDIUM TOMATILLOS (PEELED AND RINSED) 1 SMALL JAR ROASTED RED PEPPERS, DRAINED 4 OR 5 JALAPENO PEPPERS, STEMMED 1/2 MEDIUM BERMUDA ONION 1 SMALL BUNCH (ABOUT 3 DOZEN STALKS) CILANTRO (STEMS TOO) 2 HEAPING TBS GROUND CUMIN 1 LVL TBS CHILI POWDER JUICE OF 3 LIMES 2 TBS RED WINE VINEGAR 1 TBS SEA SALT Cut the veggies into chunks and put the hardest ones (onion, tomatillos and jalapenos) with the cilantro in the bottom of a blender or food processor then add everything else and pulse until you get the consistency you like. You may need to 'persuade' things along with a spoon between pulses. Refrigerate overnight to let the flavors develop. I buy a stack of about a hundred small tortillas for less than 2 dollars and a container of corn oil. That is enough to make quite a few chips. I have found that you need to get the oil hot enough to brown the chips quickly and it doesn't take much time at all to make quite a few. HC

I guess we were a little behind in Connecticut, but we did the same thing with the heavy cream in the clean mayo jar in 3rd grade. I can still remember how great that butter tasted on a saltine! After reading about kids doing their chores that included churning butter, it was a great lesson. I bet the school system would frown on kids passing around glass jars today. As someone who loves buttermilk and makes it as well, I know that the world has different views as to just what it is. To me, buttermilk is made from skim milk and or butter whey that has been innoculated with live culture from an active source (like unpasturized buttermilk) and has been allowed to prosper at a warm temp for several hours. Much like good yogurt, good buttermilk is a thick and tangy product. In some cultures, the left over whey from making butter is called buttermilk straight away. Perhaps this is just the difference between buttermilk and cultured buttermilk. HC

I believe the wooden spoons in the kitchen of my youth were hardwood, maple or birch, I think. They had a yellow color and a well used patina and outlasted my tenure there. The ones I use are the 3 pack for a dollar, pine variety. They do not last like the hardwood ones. Some have curved handles from a steam bath or two and some a burnt end or handle from being left too close to the flame, but they are indeed an item I try to never be without. I know the dishwasher isn't the place for any wood, but in they go nonetheless. HC

Today I saw them raw peeled in WF in Manhattan (Columbus Circle) for $7.99 / lb and they did look a far cry better than the ones in Framingham. Still, I'd rather have them in the shell because I think there are more options open in preparing them. That was the only place I saw them in any form today, however. HC

I have to count myself in the deconstruct camp. I would have fish and chips with one fillet and make a saffron infused fish chowder using the frame and the other side. It's a fine dilemma you have on your hands no matter which way you go. Please let us know what happened. HC

Defrigerate to thaw Fetafy To add feta cheese (Would you like that salad fetted?) Gourmelize To add superficial garnish to an otherwise crummy entry (put lipstick on a pig) Carbundate to burn Copefy to supersize

I'm sorry, but I just don't want them peeled. When I see them sitting in a pool of pink water with a sign that says $9.99 /lb I just keep going. Some unknown middle person has violated those shrimp and charged me for it. No thanks! Get them from the boats to the store quickly! I'll deal with the rest. I think they fare better if they are just left alone and kept cold. Am I wrong? HC

I always have several tins of sardines at the ready. King Oscar is just about the best I have ever tried. I do prefer the lightly smoked in olive oil. Any other recommendations? On occasion, a sandwich on seeded rye bread with a little mayo and some onion juice produced by scraping a butter knife across the face of a halved onion will just hit the spot. Usually, though, a tin of sardines, a handful of saltines and a little chopped raw onion is just about heaven. I too, was chastised by my nonbeliever coworkers for having them at my desk and now only indulge at home. Cheers, HC

Well, WF did indeed have fresh Maine shrimp. They were headless, raw and peeled for $9.99 / lb. At least they are trying to carry them. I moved on to the lamb and dry aged beef with some dissapointment. I do hope to get some whole or headless unpeeled at a better price before the season is over. Cheers, HC

We plan on heading up to WF and TJs in Framingham, MA tomorrow and I hope to hook-up with some fresh Maine shrimp. I have plans for some shrimp Fra Diavlo on angel hair pasta and perhaps freezing a few pounds. I'll report my findings. Cheers, HC

There is nothing like an ice cold freshly shucked oyster brimming with liquor. I like a squeeze of lemon juice and a dab of cocktail sauce every once in a while. If I have a mignonette handy I'll do little sips of it in between oysters. I like fairly large Blue Points best. Just writing this makes my mouth water! Cheers, HC

Yesterday we made a field trip to A dong, Whole Foods and Trader Joe's in West Hartford. I was hoping to find live crabs at A Dong and or Maine shrimp at WF. I regret to report that I found neither. I had the same experience on a recent trip to Fairway, Citarella and WF in Manhattan.....very discouraging. Cheers, HC

Because we live in an area that is way too rural to have much of any market to speak of, I feel that I can bend the rules just a bit and mention areas that we go to to find what we like. A nice grocery run for us is to West Hartford so we can hit Trader Joes and Whole foods (no wine at TJ's though). This trip is about 120 mile R/T for us. If we are looking to add wine to the mix, it's Framingham, MA. This trip also includes TJ's and WF within a block radius and is about a 150 mile R/T. Either of these destinations will include items like dry aged steak, cheeses, fresh sardines (in season), Gus's pickles, Gulf of Maine shrimp (also in season) and whatever fruit looks great. I got some Asian pears at WF last weekend the likes of which I have never seen or tasted ever before. We try to get to Manhattan about once a month and there is no question that Fairway and Citarella on the UWS are our absolute favorites. We always include an end of the day trip up there to load up on things like olives (stuffed with almonds are one of our favorites) olive oil ( I love the try a taste of each space at Fairway). We usually get some little fruit tarts at Citarella. We also go to Balduccis and Zabars, but we don't think of them as 'must go to' like the dynamic duo of Fairway and Citeralla. I know part of the fascination for us is just seeing all that is available and recognizing that by choosing to live in the country as we have, we denied ourselves this bounty before we even knew it was there, but C'est la vie. I think what I am most envious of is the selection of fish in NYC. I never buy any because of the difficulty of schlepping it back to CT, but I would kill to have such a nice selection that I could choose from just on a seafood whim! You guys in the city have it so good that it just isn't fair. Cheers, HC

On an early morinig walk to Crystal Pier on our first day in San Diego I spotted a surfer sitting on a bench having a beautiful breakfast wrap. His eyes were closed as he ate. I knew at once that I had to try whatever he was eating. It was a #1 breakfast wrap from Kono's. It is a combination of cheese and eggs and avocado with a mild red sauce. We were hooked on the very first one and never tried another thing. Kono's has most of your traditional breakfasts, however. When you place your order you give the counter guy your name and the server brings it to wherever you end up sitting. We were pretty impressed that even though there was a long line at the counter every day, he knew our name after only hearing it the one time. Eating inside is nothing short of a crime if the weather is nice because there are tables right on the water across the street. A walk out on the pier to see what kind of fish people are catching and to get a close-up of the surfers at their task was our normal after breakfast routine and I recommend it. Getting a look at the cottages for rent right on the pier is also kind of neat. Cheers, HC

On a recent vacation in San Diego we stayed about a half block from the water near Crystal Pier. We became regular breakfast fans of Kono's right at the base of the pier. The first time we ordered way too much food, but the next day we split a #1 wrap. We had it cut in half and had the red sauce served on the side. On the third day we had the moves down pretty well. One of us would get in line to order the wrap and the other of us would scout out a waterfront table across the street. Those wonderful breakfasts were one of the many highlights of our vacation. I still crave them! Granted, it's plactic cups and trays, but they were a true bargain. To have a waterfront table (ok, so they too were plastic) and a great breakfast for 2 for way less than $10 is a find. My vote goes to Kono's for really great Cheep Eatz. Cheers, HC

I tend to be a conservative diner, but like to think I know a good steak when I come across one. I have had NY strip steaks at both Out Backs (Flamingo drive accross from the Rio and on the strip accross from Treasure Island). I am fond of dry aged beef and both these places have delivered what I think to be top quality at a reasonable price. There is also a Ruth Chris on Flamingo and Decature, but I have not tried it. I like my steaks rare and I think the steaks at both Out Backs were outstanding for the price. Cheers, HC

We leave for Las Vegas tonight. This will be our third trip there in two years. What do we like about it? Well, lets see, I want to start with Rosemary's, where we already have reservations for lunch tomorrow. This is an off the strip place (getting there from the strip brings you past Trader Joes as well as Whole Foods) that really doesn't look like much. On our first visit there I was amazed at how unusually good the service was for such a reasonably priced place. Every table, regardless of size, has their meals placed in front of the diner in unison and this can take the cooperation of many waiters at a time, when the food is delivered. This is a place that I think everyone who represents a waitstaff particularly if they think they do it well, should pay a visit to. Rosemary's makes the service at Gramercy Tavern look like kid's stuff. I happen to think Gramercy Tavern is one of NYC's finast pillars too, but watching the wordless communication between the waitstaff at Rosemary's is poetry in motion. If your dining guest leaves for the restroom, his or her napkin is quickly folded and placed back on the table. When they return, the chair is pulled out and pushed back in and the napkin placed back on their lap by someone who just happens by, like clockwork. It is really something to watch and I find it entertaining. This level of service is strived for by many, but accomplished by few. It makes me wonder if iron hand or kid gloves, or both were used in bringing it into reality. All that aside, if crappy food is delivered impeccably, what good is the service? Rosemary's has it covered. The food is spot on. One of our favorites is the BBQ shrimp with the blue cheese cole slaw. I must admit that I have stolen the idea behind the cole slaw on a few occaisions with pretty good result. My only complaint is that the menu does not change that frequently. If you have a car in Vegas, Rosemary's is manditory! Breakfast at Bouchon is another of our favorites providing the weather is good for outdoor dining. Their patio is simply awesome. In the really hot weather, getting there early before the sun gets a direct shot at you is a must. The food takes care of itself. It's all good. The last time we ate there Deb mentioned to the hostess as we were leaving that we tried to go to the Bouchon Bakery at Columbus Circle in Manhattan when it first opened, but were put off by the long lines. The hostess replied "Let me see if the chef is in" as she picked up the phone. After a few words on the phone she jestured to us that we should take a seat in the waiting area for a moment. Not long after that the chef appeared with 2 freshly made bouchon's wrapped to travel as an appology for our troubles at the Manhattan bakery. I think Deb went weak in the knees and I know I was more than impressed as I shook the young chef's hand. Does Bouchon have history........it does for us. On to Lotus of Siam: We were there once and as another poster mentioned we were there kind of late for the lunch. There were conflicting signs with different hours for the lunch service. They were breaking down the buffet and turning much of it into an employee meal. We were motioned in and seated nonetheless, but spent the next hour feeling like they were waiting for us to leave so they could eat. Our meals were more of an after thought rather than a thing of pride. I had to twist Deb's arm to go back, but I am convinced that we will do better this time. I have my heart set on the Nam Kao Tod (Chang Mai sausage, puffed rice with toasted peanuts) and the Northan Beef Laarb (which I shall order hot, Jason). I am surprised that nobody has mentioned (that I have seen) Batista's Hole in the Wall. It is by no means fine dining, but is still a fun experience. They have their bottomless caraf of wine which I guess is why we don't drive there. The first time we were there the little old man with his accordian was an annoyance, but we joked about him so much (I'm on Fiyahh, tonight!!!!!) afterwords that we had to go back. I'm not sure if we will end up there this time. I also have to mention the Vienna Beef hot dogs served at the race book in most of the Sun Coast hotels at 75 cents each, these are one of the tastiest deals in Vegas, baby! Cheers, HC