wkl

Well, I had no problem with goat's cheese before reading this, but I'm going to take a second look at it now. Doesn't the courting take place a while before the feeding of the young and therefore the production of the milk? i am struggling with this one... if the billy goat urinates "over the nanny" how does that possibly get into her milk?? i eat lots of goat cheese and have never detected the scent of urine. ever.

i think the idea is that it will be both a restaurant doing a la carte dining and shola doing studio kitchen in a designated area of speck.

i don't see the one i own on their website. so, maybe they don't mak eit anymore. if this is of the same quality it may be worth a look: http://www.delonghiusa.com/index.php?product&nid=74 mine doesn't look anything like the linked item but the features look similiar.

my delonghi two slice toaster i bought about 8 years ago works just fine. cool looking retro design with a brushed meatllic finish.

Link to Del Posto's wine list. I've always enjoyed the fact that one of the VERY few French wines on the menu is Chateaux Le Gay. Gotta love that sense of humor. quite a bit of champagne on that list.

it will be interesting to see if the earlier contestants have honed their craft or expanded their talents giving them a better chance to win. my early favorites are dale (season 3), richard and angelo.

i think the show is a good idea. you got to remember, you can't just bring back whoever you want. for a lot of chefs, leaving their work place to participate is a pretty big deal. and there are many who just may not have any desire to go through it again. the prize money is nice but after taxes and lost wages (assuming some of them have to leave their job without pay)it's not that great of a reward, imo. and based on this last cast, the show may be having trouble attracting top notch talent. this reunion show of sorts may be the best talent they could assemble.

maybe email the owners of this bookstore http://www.rabelaisbooks.com/index.php they are extremely knowledgable and may know what book your looking for.

if bibou interests you, be warned that it is or can be(depending on you flexibility) a tough reservation. the food there is excellent. and the 3 course (which is really 4 courses witha small starter of soup) for $45 on sundays is on eof the best dining deals in the city right now.

you don't cheesesteaks, so they all suck? tony lukes, talk of the town, shanks on the pier, all make great cheesesteaks.

seriously??

quite possibly the best ice cream i have ever eaten. already crazy good, and then they sprinkle mexican cinnamon atop it. just outta this world good!

is taqueria la michoacana related to the ice cream people? if so, is the taqueria as agood as their ice cream?

if its a nice day stephen starrs hamburger stand in franklin square isn't too far a walk from franklin institute. my kids loved it. depending what day of the week you are there it could be crowded. let your kids try a tasty kake butterscotch krimpet milk shake with pieces of the krimpet in the shake.

$6 apiece? not the ones i bought. i think they were $6 or $7 for a box of 10 at least or maybe even a dozen. so, less than a dollar apiece. they were delicous stuffed with corn and mozzerella, quick saute, finished in the oven.

yesterday at headhouse square blooming glen had squash blossoms. delicious!

i have been using this for years and highly reccomend it: "the simple art of vietnamese cooking", by binh duong. i think this is out of print but used copies can be had at amazon. also, "into the vietnamese kitchen...." by andrea nguyen i would also look for anything by jeffrey alford. especially "hot sour salty sweet" and "the seduction of rice". while not completely devoted to teh vietnamese kitchen there is valuable info about alot of asian cuisines.

i know a fish monger who supplies alot of good restaurants in the area and they chuckle a bit when ther hear these prices. they can't get wild salmon from their sources for that price. they have stopped buying copper river salmon because they would have to sell it for close to $40/ pound. wild king salmon fresh to the wholesaler is selling for $24.50 to the public. i wonder where costco gets this fish?

since you asked... yes, i would hire bryan if owned a restaurant and needed a chef. no brainer really. he's tremendously talented. and i'll stand by my comment that your swipe at him was unfair. especially after you expressed concern that his daughter may google all this up one day. to the casual observer, movement of bartenders, waiters, chefs, etc is not uncommon. no? lastly, this news wasn't beaten to death in delaware and southern pa. so, the thread was legitimately posted. michael klein, his blog, and foobooz aren't widely read in these parts and this forum does include ares outside of philadelphia. i'd like to see this forum regain it's activity of a few years ago. some new threads are a good thing. right??

Sorry, but i think your last comment is a bit unfair. Like you said, lets just let it go and leave them in peace to sort out a tough situation that probably doesn't have any easy answers.

somewhere holly moore is shedding a tear or two.

http://www.delawareonline.com/article/20100502/NEWS/5020365/-1/archive/Blaze+destroys+Jimmy+John+s+eatery A range hood fire destroys a roadside eatery classic on its 70th anniversary no less. This is a real loss. Jimmy Johns was a classic place to get hot dogs, watch the model trains, and get a warm hello from the staff when you visited. I hope they can rebuild, reopen and keep the original vibe alive, but the damage sounds extensive. Sad.

i'm suprised dibruno's doesn't have it. maybe they were just out of it. did you ask them? there is an english brand i buy at janssens in wilm, del. it's very good. here's the one i'm referring to: http://www.sthelensfarm.co.uk/more_info.asp?current_id=82

bibou. call now.

fregola. delicious.