I_call_the_duck

Speaking of brushetta, how about grilled flatbread? Some melted goat cheese on top (or some of that bleu cheese to complement the steak)...

It may be a bit simple, but I love corn on the grill. I take off the husks, slather it with melted butter, and throw it right on before the steaks (I have a small grill). Turn, baste. It gives the corn such a nice smoky flavor.

Was Sgt. Pepper Gael Green? This show was disturbing on so many levels. Who the heck cooks in high heels and low cut halter tops? Yes, it's television, so I guess the two women had to show off their fake boobies. And the guy took a swig of hazelnut liquer and then proceeded to pour some into his dessert. ew!

Sweet bagels are just wrong.

Allright! Can't wait!

I've also seen them shaped like beggar's purses (somewhat similar to the squish method). I don't remember how Dad used to wrap them, but Mom always chastised me if I didn't make the "nurse's hat." Although when I was a kid and I got bored making them the "proper" way, I'd wrap them like eggrolls. Nowadays, it's back to "nurse's hats." Thanks, Ah Leung. Great tutorial as always.

Maybe it's time for an EG outing, anyone? ← We passed by yesterday...looks great. Count us in.

Oh man, you mean I missed another meat fest?! Looks like I may need to call a Part III sometime in the future.

What I pack also depends on what time my flight leaves. If it’s a morning flight, I’ll pack breakfasty stuff, such as a bagel with cream cheese, muffins, etc. If it’s an afternoon/evening flight, I’ll pack a sandwich on a good crusty baguette. Nuts, dried apricots, or pretzels for a snack, and something sweet like a cookie for dessert. I also freeze a bottle of water to use as an ice pack, which of course, eventually melts, and serves as drinking water.

Grr. I've been really wanting to do a Pizza Club, but our dance card is full on the 22nd. I guess I'll have to wait for the next one.

She's dating Andrew Cuomo, who was formerly married to Kerry Kennedy. So if they get married, and if he gets elected governor, can you imagine what dinners at the Governor's mansion will be?

I was also puzzled that they were fooled into thinking that the tacquitos were blinis. There are two different Cesars--a Hispanic one, and an Asian one.

OK kids, now's your chance. Ben & Jerry’s “Do Us A Flavor” Contest

Daniel, thanks for making the sacrifice. Just as I finished reading your report, I overheard that a few people at the office went to OG for lunch. What did they think? "It was really good!"

Jenny, too bad there isn't a way to block out his face. My closed captioning pops on when I turn on the mute, and even that reeks of his smugness. Agreed. Last night, he may as well have been going, "wah-wah-wah-wah" (think Charlie Brown's teacher). I loved his look of complete disbelief when the judges told him that his food sucked. I'm sure at that point he thought the judges were idiots with no taste whatsoever.

I like Stephen better now that I've taken to hitting the mute button every time he speaks.

Welcome, neighbor! I don't think Lazaro's is that bad. The sauce is slightly sweet, and the slices are huge, even by NY standards. But they're right around the corner from me, and are good in a pinch. I'm pretty sure NYPD Pizza does not deliver to the 'hood. Paolo Pizza, which is located at 13th and Pine, is a favorite of ours. I've never had it delivered, but we do get their menus in our mailbox, so I'm going to assume that they do deliver to the GH area.

Philadining, the only hot dog chain I can think of is Nathan's. I don't know how wide-spread it is, but I've seen them in malls around here. They're a major conglomeration that also owns Arthur Treachers, Kenny Rogers Roasters, and Miami Grill.

FYI. A nice article in today's Daily News about eG's own Holly Moore, written by Rich Pawlak, with a mention of eGullet. Topic--what else? Holly's love for hot dogs! Holly hunts, Holly eats. Congrats to you both! ETA: The print version has a full-page pic of Holly chowing down on a dog.

Not necessarily. I clearly remember those pedestal dishes from Chinese restaurants of my youth in the suburbs of New York City. Complete with the lids, and no porcelain dish between the food and the metal. As a kid I thought it was a fun game to be constantly lifting and replacing the lids to get at the food. ← My bad, fellow duck. My memory has been getting spottier as each year goes by. Now that you mention it, I do remember scraping the sauce from the bottom of the serving dish. Darn that old age. You'd think I'd remember something as important as that.

There's one thing that I don't think has been mentioned...advertising. OG has what the majority of restaurants don't have--a massive advertising budget. They can offer coupons for 2-for-1 entrees in the Sunday circular. They must have a fleet of food stylists that make their food look pretty good. Damn, even McDonald's makes their burgers look good in their ads. And we all know, what you really get ain't what is seen on those commercials.

Another Olive Garden commercial was "when Momma visits me from Italy, I take her straight to Olive Garden." Umm...no. Momma would probably backslap me on the head for insulting her by taking her to such a place. It isn’t a bad place. It just isn’t good. (Then again, I was really tired and hungry when I went there) Daniel, I wouldn't make a special trip there. But if you're in a mall and your dining options are TGIFridays or Pizza Hut, it may be worth a try. Just keep in mind that it is what you said: a chain. Otherwise it ain't worth the trip.

Thanks. We'll definitely avoid Sequoia. How's Jaleo? We'll actually be staying in Crystal City. We're near a Metro stop, and have no problem taking public transit. (In fact, that's my preferred method of transportation.) I haven't oriented myself to the city, but we'll go almost anywhere.

At least I hope the person pumping the gas is not the same person who makes your sushi.

I've seem them most frequently growing up in the 70s, less so these days. Don't really remember a cover, though. Some restaurants, both in New York and Philly, still use them. The food was never served directly in the dishes, but on a smaller porcelain dish that fits inside. I've also seen them in restaurant supply stores. Could it be a West coast/east coast thing?