Dani Mc

I will agree that it is often too tall, but I have never had a CB burger that hasn't been so juicy that it drips rivers down my chin. I just wish they were more consistent. Sometimes the medium rare is perfect, sometimes its closer to medium. I've found that its better when I go early afternoon on a sunday, rather than right after work during the week.

along the same lines as corny- you can be a cornball.

my dad does that. I think its weird. But I used to like drinking pickle brine as a kid, so what the hell do I know?

Corner Bistro has disappointed me a few times, but usually comes through. Fred's Upstairs at Barney's has a good burger, and you get to watch the fashion fabulous pick at salads and glare at eachother. Ike's on 2nd and 6th ave have pretty good 'twin burgers' (slightly larger than a White Castle). What is this Burger Club?

All the chex cearal varieties planter's mixed nuts butter brown sugar maldon sea salt roughly chopped fresh rosemary cayenne pepper we go a bit insane when we eat this. CANNOT leave any for the next day, we eat until its gone and our stomachs are about to burst. fingers, tongues and roofs of mouths are burned because we can't wait for it to cool. too damn addictive.

Gin. I used to love dirty tanqueray martinis until a well meaning friend kept replacing them at a rate that made it impossible to tell how much I had drunk. I told him I felt ill and wanted to go home, so he SPED me there in his brand new car. I asked him to slow down twice and he didn't listen, so I projectile vomited into the AC/Heat vents on the dashboard. The process to clean it was not entirely sucessful. He claims he could smell faint whiffs whenever the heat was cranked for the next few months. Too bad it was at the beginning of a long Colorado winter. There were times when shrimp, pistachios, and cinnamon doughnuts were not my friends, but I'll happily eat them now.

I wish Food TV would pick up the old Keith Floyd series'. I've never really watched it to learn anything, but I LOVE watching him get all sloppy on the vino while he's cooking.

Star Anise because I forget its there. Dill, because my husband hates it.

preheating the oven to try the cinnamon thingy. Thanks!

I pan seared some lovely salmon fillets for a late lunch. Mighty tasty, but the salmon smell is lingering. Is this a sign that the fish was less than fresh, or is it just the nature of salmon? I gave it a sniff when I bought it, and it smelled fine. Whats going on?

my throat feels tight after I eat lots of doritos. MSG or Darth Vader Death Grip?

They're actually separate drinks. A Fuzzy Navel is Peach Schnapps with OJ. A Hairy Navel is Peach Schnapps and Vodka with OJ.

I've made things from all of the chefs I listed above. Most dishes have come out wonderfully, and I would do them again. Julia taught me how to fix mayonnaise when it won't come together. Alton taught me how to make custards. As far as I know, Nigella doesn't really create her own recipies, but borrows from other sources and adds her own twist. I like that because thats what I tend to do. I'm just not at the level where I can create new things completely on my own. Nigella hasn't really taught me any basic techniques, but its through her books and shows that I've learned food doesn't need to be fussed over and precious to be good. edited because I didn't read that the question was about SEA salt, and not just salt in general. Sounds like a personal preference to me. I remember Alton saying something about any salt other than plain table being better, because the crystal surfaces weren't uniform, so it dissolved more completely. I may be recalling this incorrectly.

Julia and Alton because I've learned so much from them. Mario because his food always looks so damn good. Bourdain because he's amusing. I have to step up for Giada and say that a lot of the stuff she makes is really good. She's not pushing any boundaries, she's just making really good, really simple food. I can't comment on her looks (I think she's quite pretty. Some of you guys are ruthless. Please make sure I'm out of earshot when you discuss how I look, mkay? ), but I CAN say I think she smiles too much in a really creepy Stepford Wife kind of way. Its a bit off-putting, but not enough to keep me from watching. *Edited to add Nigella. I love her because she makes cooking look like foreplay.

The area of town where I'm freelancing at the moment is nothing but street vendors, crap delis with even crappier coffee, and a Starbucks. I get my bagel for .50 from the street vendor, and my latte from starbucks because at least starbucks have the equipment to make me a latte, and my day is too short mount a one woman crusade against the evils of corporate coffee, especially when the other options in the area suck. Sometimes, you just need a cup.

Yow, you can have open containers in parking lots? Not here! ← Yow, you can buy wine in supermarkets? Not here! ← Yes we can buy all of the things that were prohibited by the Blue Laws were I grew up. It's called free enterprise. ← One of the reasons I loved going to Waitrose when The Husband was in England. Good produce, great variety, and BOOZE! Good lord, THE BOOZE! And you could buy it on SUNDAY! Such a change from the NYC blue laws. Now that the Sunday law is no more, its a bit better. My local shop is open sundays now, and its just a hop across the street, but I miss the convenience of one stop shopping.

With the exception of the biggies (food processor, blender, standmixer, mandoline, etc.), I don't really go for gadgets. As I've only been serious about cooking for 3 years or so, there is still much for me to learn, especially technique. I like to do things by hand until I feel I understand the process, and can produce consistently good results. Knife skills, especially. Once I have it down, I'll use the processor or the mandoline to save time. I also have to consider the size of my kitchen. Unfortunately, I don't have the space for a ton of stuff, so what I do buy has to be absolutely necessary. I'm not against gadgets, I think they're neat, and I understand that they make cooking possible for people who might otherwise have trouble in the kitchen, I just personally wouldn't use most of them.

Trading Up-The New American Luxury discusses a lot of the reasons the middle of the consumer market is changing. They draw from several examples in the industry, including Panera, Viking, Kendall Jackson, Whirlpool, and Samuel Adams. book reviews and summaries here: http://www.amazon.com/exec/obidos/tg/detai...=books&n=507846 very interesting book, even for those not in marketing or retail. Trader Joe's is discussed, as well as the rise of the 'Fast Casual' Restaurant. Some of the book is a little obvious, but overall its a fun read.

Really? I always have to salt the soup. I was once almost run out of the dining room for asking for salt. The waiter started apologizing profusely for the utter crapness of the food. I didn't find it crap at all, I just wanted some salt. He wrung his hands and muttered 'if the food was good, you wouldn't need salt'. Christ, its not Daniel. I'm not going to send it back if its not perfectly seasoned. Pan, I aways assume that the cook is a heavy smoker if its too salty. Smokers have somewhat dulled taste buds compared to nons. Good cooks can compensate, but some just don't realize.

Yeah, but who soaks their teeth in soda all day? I find that brushing my teeth, or at least rinsing with water after drinking a coke is quite enough to keep my teeth from disolving slowly. I don't drink diet soda anymore because I think the artificial sweeteners were making me more bloaty than a regular soda. I don't drink really drink a whole lot of ANY soda anymore because I'd rather spend those calories on something fun-like a margarita.

I gave up on airline food long ago. I bring trail mix to nibble on whenever I'm jostled out of my free booze coma. There is just no reason to stay awake on an international flight. Having said that, the times I've been upgraded, I do make a point to try to stay awake for the meal. Best Meal Ever was in first on BA. Nice menu to choose from, and you can order whenever you like.

I object to the use of the term '4 star'. I think overusing it dillutes its power and should be reserved for the people who rightly deserve it. I'm not saying its not possible to create a high end meal at home, I just think that its a fallacy to suggest that level of experience can be replicated in a home kitchen by someone other than a complete master at his craft. Sure, the ingredients are available, but thats only one part of the equation. What about the tools and the staff these chef's have available to them? As suggested above, what about the perfection that only comes from doing the SAME thing dozens of times a day, every day? High end...absolutely. Four Star...no. Reminds me of a similar arguement I have with fellow designers about the use of the word 'Couture'. Another word signifying unparalleled excellence of a master craftsman as determined by his peers that is often used too freely (and more often than not...incorrectly).

I like Il Covo Dell'Est in the EV because of proximity, and the gnocchi. Wish their tomato sauce had more body to it, but the Pasta and Bean soup is quite good.

I agree. Make it with the wine. There's probably more booze in cough syrup than there will be in that fondue once you've had it cooking for a few.

I'm an old school cheddar goldfish devotee. I love it when I get a bag that seems to have been heavily salted. Yet another pepperidge farm product I can polish off in one go. this thread makes me want to go do sit ups as penance.