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I'm asking because I honestly don't know the answer to this. How much fact checking, editing and accountability are applied to editorial columns?

Our broth stays clear for the most part, but honestly, it's not a priority for us as long as it tastes good. If you have another use for left over filling, then by all means, leave it out. As for the point of the wrappers, that's my wife's favorite part :-)

You're both correct. Normally wonton soup is not made with so many ingredients. This was a bit of an experiment for a meme. Thanks for the link to Ah Leung's pictorial. That method for making wontons looks a lot less labor intensive :-)

Oooo, that looks really good.

I didn't even realize there was a Chinese Cuisine section here on eGullet. Well, since I've already posted my photo recipe to Flickr, I'm just going to link to it. I'd be interested to know how this differs from what everyone else makes at home. HOW TO: Wonton Soup

As The Blissful Glutton and agalarneau both touched on, I think there are a lot of niche blogs out there that are covering spaces that are just not as saturated as others (e.g. smaller cities, fringe food movements) that have a good chance of surviving. In this current glut of food blogs, in order to survive you need at least one of the following: * a very interesting writing style (ala The Amateur Gourmet) * a unique point of view (ala Ideas In Food) * coverage of a niche segment (ala Candy Addict) * a lot of friends/history/media coverage (ala Chez Pim) Starting a food blog with thoughts about well known restaurants in the San Francisco bay area in quickly thrown together posts is probably a venture doomed to fail. On the other hand, you can start something with a laser tight focus as a joke and be surprised at the number of readers you'll attract (ala I Hate Cilantro).

Thanks for the photos Jeff. I had actually forgotten about your site, so I'm glad you posted this. Any thoughts about putting up an RSS feed?

Some of the ones in Omaha that I know off the top of my head are: Flatiron Café - Steve and Kathleen Jamrozy Faro’s - Paul and Erin Pellerito Cafe di Coppia - John and Diane Halligan (Now Closed)

I'm not from Des Moines, but I stayed there for a weekend this past summer and could make two quick recommendations. Rube's Steak House More of a place just to have a good time and an experience. It's one of those places where you cook your steaks yourself. Great with a group or if you're just a social person. You pick your steak out of a case, grill it on huge charcoal grill pits and load up with lots of extras. http://www.epicurious.com/gourmet/good_living/rubes The Machine Shed This was a surprise winner. It looks almost exactly like a Cracker Barrel with a very similar menu, but their food was outstanding. http://www.machineshed.com/restaurants/desmoines.asp

Found the recipe for this on the Eric & Kathy Mornings WTMX.Chicago blog. Caramel Tempura, Lemon,Cinnamon Aroma

Great report Busboy. I completely agree with your thoughts. Lack of glee and all the "spontaneity of a schematic diagram". Cooking for Engineers has a write up on Ad Hoc

At the risk of throwing myself under the flaming bus, I'll state that I was not enamored with Alinea. And I know I'm not alone in my thoughts. Though I can't say any review I've read has be "seriously" negative.

I believe they were owned by the same people. AFAIK the one in Dundee is still open. The one in Legacy has been replaced by a Nestle Toll House Cafe.

Thought this might help everyone in their search for the next great restaurant in Omaha. List of Omaha Restaurant Websites

Is that brick, clay or enameled cast iron a la Le Creuset? That would be perfect for making Pommes Anna!

Do you know how they stacked the skillets? Were they nested like spoons or bottom to bottom? And now that I think about it, do you know if it was done stove top or in the oven?

My lunch diet is composed almost entirely of frozen food. Weight Watchers, Lean Cuisine, South Beach. It's quick, easy, cheap, potion controlled, and fairly nutritious. Which all allows me to eat whatever the heck I want during the weekends and whenever I feel like a weeknight splurge.

I do too, but people should be aware of what they're getting in to before they go. I haven't heard of one person saying they're the best steakhouse in Omaha. At least not for the food.

This is actually a very interesting thread. I'm surprised nobody mentioned Omaha Prime. I've never been and I've heard very mixed things about it. I'm also a little surprised no one mentioned Liberty Tavern in the Hilton by the Qwest Center. It's not really a steakhouse, but they do have a nice selection of steak dishes and I know chef Wheeler tries to use local ingredients. I'm not sure if this extends to selecting their beef. I think it's difficult for people in Omaha to recommend a steakhouse because most people I know would rather just go to the grocery store and cook their own. The steaks are usually just as good and a fraction of the price. And just because a restaurant is located in Omaha, doesn't guarantee they are using midwest beef. Heck, I don't even think Omaha Steaks exclusively uses midwest beef. If you want old school places that have been open for 30 years and haven't changed much in those years, pick from Johnny's, Gorat's, or Anthony's. (Side note, Johnny's was featured in the movie About Schmidt if that matters to you at all) If you want a place that is not purely a steakhouse try The Flatiron or Liberty Tavern (which I happen to think is the best restaurant in Omaha, however, I've never had a steak there). If you want to stay safer with a chain, try Firebird's, Mahogany, or Flemings. Places that I've heard are good, but I wouldn't go to if I was just in town for a day are The Drover and Brother Sebastian's. Stay away from Mr. C's unless you like to actively seek out the odd.

Has anyone been here recently? I'm looking for the best fine dining experience in Seattle; is this it?

Why, when you can just eat it how it is... It's as simple as taking a bite, it doesn't take super eye to mouth skills to do so... all you have to do is eat. It's so simple to eat off of that dogs can do it. ← I never said it was difficult, just unappealing.

Simple solution here. Just cut the wire to about half of it's current length and let the customer pick up the wire out of it's base and eat it like it's on a stick. The whole bobbing for apples thing is just not appealing.

I'm going to go out on a limb here and say you'd probably prefer Trotter's. Though Alinea and the Fat Duck aren't exactly the same, I think they are similar enough to shy away from Alinea, especially if you actually disliked the Fat Duck (which wasn't quite clear in your post). If you wanted to try a place somewhere in between CT and Alinea, then you may want to consider Avenues. Granted I'm a little biased because I was one of the people who thought Alinea didn't live up to the hype. Have you also considered TRU? This was our favorite restaurant in Chicago.

We just got back from a 4 day trip, but unfortunately there wasn't much that impressed us enough to recommend other than an opulent brunch at Nadoz and some descent late night desserts at Baileys' Chocolate Bar. Nadoz Cafe Baileys' Chocolate Bar You might, however, have better luck. Sauce magazine just released their 2006 reader's choice list. Reader's Choice Results - 2006

I didn't realize you were just linking to search results for threads with the term "Louis" in the title. Thanks though, a little bit better results then I was getting from my searches.