monavano

I agree with Ellen that it's difficult to let someone know where they could improve. A good friendship can withstand some lousy food, for the sake of not offending your well intentioned amigo. I'd still stick with a pleasant smile and the "Gee, I wouldn't change a thing" response. Better to be restrained than risk hurt feelings, even if it would appear your opinion is being solicited. I would think, since you are deemed more a more talented cook, they are actually seeking your approval. Perhaps share your favorite recipe links, or cookbooks with them. It will become abundantly clear that the word Velveeta and phrase "cream of x soup" aren't part of a home chef's vernacular!!!

Problem? You have friends that care and are generous to attempt to cook or bake for you despite thier trepidations (with you being so much more the culinary talent). You thank them, graciously, and tell them they did a good job. Be a grateful and polite guest, not a critic.

Pittsburgh is a great place, but in February? No way. It's freezing cold, and snows almost daily. Definitely go to Philly, especially if you're looking for a culinary experience. Philly out distances Pittsburgh in the food department too.

Spaghetti, thanks for the great review and pictures which made me drool. It's close to home and I'm sure to visit there soon!

Thanks for the location! I need a good hoagie and something that rivals an Amorosso roll.

Nadya, Based on you explanation, do you recommend that we call a restaurant to confirm each OT reservation and/or bring in a print out of the confirmation # from OT?? Thanks.

That's surprising that the Oval Room was out of touch with OT. My experience has been that the restaurant is aware in real time, when you book a table. Not to mention you get a confirmation number and an email reminder the day prior to your reservation. Hmmm. I have been using them whenever I can to get my points. No problems thus far.

My husband and I had dinner at Vidalia last night. I stuck to the promotional dishes,including the sweet potato soup and cassoulet, which were wonderful. I mean,incredible. My husband chose to spend a bit more on the 5 onion duck soup, and wished he ordered my soup!! The service, however, was indifferent at best and wine by the glass was ridiculously expensive. I mean, I ordered "house" wines which were 12 and 13 dollars respectively. sheesh. The latter two aspects of my experience make me think I won't be a repeat customer.

Where is the Italian store?

While reading through eG posts, I came across the mentioning of Pica Deli in Arlington. It piqued my interest, and my husband and I took a drive there today. I really liked the place and we plan on attending a Thurs. nite dinner (with live music) and / or one of their monthly wine dinners. Anyway, I thought of this thread because cheese steaks were mentioned and I just had to tell you all how good the "Centurion" sandwich at Pica Deli is!! It is a variation of a cheesesteak, or steak and cheese as they say here in VA. It's marinated roast beef that practically melts in your mouth, with melted cheese and onions on a (pretty good) roll. When my husband ordered it, I tried hard not to roll my eyes. Being born and raised in Philadelphia, these so called steak and cheeses are so far off the mark that I don't bother to waste calorie consumption on them. I have to say, I like that Pica Deli doesnt' even try to call it a "Philly favorite", or compare the sandwich to the Philly classic in any way. It's just a darn good sammy.

That's a very funny story, thanks for the laugh!! Personally, my bichon frise is not allowed to chow on anything tomato until his freshly bathed white coat turns once again to ecru. Then, anything goes.

Will never pull a stemmed wine glass out of the dishwasher and "flick" it to get the water drops off. The stem snapped between my thumb and index finger....should have gotten stiches in my thumb, but instead stood in the kitchen with gobs of paper towels, holding my hand up over my head saying "it'll stop bleeding soon". Will not overfill my hand held blender/mini chopper with parm reg cheese to grate it. The blades jammed, lid came off whilst still turning the bowl and had parm bits fly all over my kitchen. I got around to cleaning after letting my 3 dogs go at it for a bit. After that it really wasn't so bad.

Starbucks is donating a percentage (I forget how much) when you buy Sumatran coffee beans.

This recipe was voted "Best Macaroni and Cheese in America' by Oprah several years ago. It's from Delilah's in Philadelphia. She has a restaurant, and a stand in Reading Terminal Market, where I've personally tried it several times. It's amazing as well as rich. Ver, very rich. I order it with a side of collards so I can tell myself my meal was somewhat healthy! It's more custard-like, than creamy, which makes it stand apart from other recipes in my opinion. Here's a link. http://www.recipezaar.com/recipe/getrecipe.zsp?id=68993

Cakes!! Crock pot cakes are the most moist cakes ever. So dense too. I'd recommend getting an insert for your slow cooker in which you can make them. Ebay has them usually. My favorite is the Harvey Wallbanger cake.... http://baking.about.com/od/crockpotbaking/...eywallbange.htm

My husband and I are going to Geranio in Old Town. We've got a gift certificate there we need to use, and I'm looking forward to the First Night activities.

Kosta's in amazing! I worked across the street and had lunch there often as well as had him cater lunches for me. It was always a big hit. But, if you go, be prepared to wait line, or avoid peak lunch time.

I just got the Les Halles cookbook and am trying the onion soup too!! I will be comparing it to my favorite recipe from William Sonoma " the best of TASTE".

Well said JGM. Every cook/chef on the food channel has their own particular "isms". Some are endearing( Paula Deen's olive awl), some are annoying (EVOO followed by extra virgin olive oil). But the phrase "It's not as easy as it looks" really applies here. I believe I saw that Emeril? was asking for tapes to be sent in from viewers, showing them doing their own cooking show. Very scary indeed. To coordinate chopping, stirring,and talking with avoiding slicking your fingers off, keeping your language "G" rated and not using um, like and ya know must be very hard indeed.

I grew up watching PBS shows in Philadelphia, PA. The line up there was always great. Certainly much better than the present day line up in VA where i live now. I mean BBQ U.?. I miss Maria's Cucina show and was even intrigued by a show on PA Amish cooking, where at the end of each episode, the host would don white gloves to handle and explain a particular quilt. Food Network has got a lot of great shows, and some stinkers including Sandra Lee. Everyday Italian is growing on me. The recipes are pretty simple and loaded with cheeses, which can't be bad. But, it grates on my nerves that Giada breaks into an italian accent whenever she mentions an italian ingredient.