Megan Blocker

Like so many other folks, it's been ages since I posted on eG with any regularity, but I had to come by today to say how sorry I am to hear about Steven's death. He (along with so many others) created a wonderful community for all of us, and I am so grateful to him for helping me find so many wonderful friends.

Hey, guys! I'm (finally) heading to Italy for the first time in May. We'll be in Florence for five or six days, and I can't wait to sample all the culinary delights. Any more up to date recommendations for can't-miss lunches, dinners, gelato, cafes, pastry, etc.?

Thanks, guys! This is excellent info! As per usual, when family is involved, things are shifting in terms of the plan. I'm still hoping for Chinatown, though! Will keep you posted on the outcome.

My family and friends are descending en (sort of) masse - 10 people for Christmas dinner, and neither my brother nor I can really fit that many for dinner in either of our apartments. So, we were thinking of doing cocktails and nibbles at my place, and then heading down to Chinatown for dinner. Can anyone recommend a place that 1) they know will be open for Christmas dinner and 2) they like?

Yeah, $200 sounds like a LOT for Lupa...

My cousin graduated from Tufts (med school!) last May, and we did a dinner at Toscano (in Beacon Hill, on Charles Street). It was great - good food, pretty room, very good service.

Thanks, guys!!!

Hey, guys! I'm hoping the good people of the Kitchen Consumer forum can help me help my Aunt Cathi. She's thinking of opening a specialty foods shop, either in Dallas or in Rhode Island (she splits her time between the two), and is a newbie to the business. She's curious as to where to start sourcing products - any thoughts about industry exhibitions or shows she could attend to start building relationships and exploring possibilities? Obviously, things in the Southwest or Northeast would be the most convenient, but she'd love to hear any ideas you all have! Many thanks in advance.

I did not! We never made it out of Strasbourg, sadly, though I am thinking of doing an Alsace trip for the big 3-0 next year. I can't wait to hear all about your Christmastime trip to Alsace...talk about a fantasy.

Kim, that scampi looks great - really peppery, and the shrimp look so juicy. What method/recipe did you use?

Marlene, that lamb looks incredible. Wow. Shelby, I have to agree - the macaroni and cheese in the pepper looks positively crave-able. I've been on something of a Greenmarket tear recently - I made a Knoll Crest chicken on Sunday night and ate it all week - except for the night when I had Knoll Crest egg fettucine with beets and green beans. Too-licious, as my mother used to say.

Because you're elbow to elbow with other patrons. That's my assumption, anyway. I didn't get the impression, from what I read about it, that it's at all an intellectual property issue or anything (which is supported by the fact that, as Fat Guy points out above, Chang has not banned photography at his other restaurants).

Bruce, those cucumbers are calling to me! Susan, that potato with caviar is truly over the top. How did you come up with the idea? And what are your plans for the rest of the caviar you bought (if you had any left after that - again, wow!)? Tonight I had a light dinner after a day of grazing...roasted beet salad with green beans, dill and Greek yogurt. Made a dressing with some sherry vinegar, mustard, honey and minced white onion. Totally refreshing and easy.

Hey, Kim! Yes, the pickled ramps are something I did myself - got the recipe from this Serious Eats post. I pickled about four pounds' worth back in May/early June. I gave one jar away, but kept two for myself and am currently working through the last jar. They're great cooked or just chopped up in salads or salsas.

Is that some balsamic drizzled over the top of the steak, Chufi? Looks great.

Pan-roasted a pork chop and then used a plum from the farmer's market and some of my pickled ramps to make the sauce - added some mustard and mustard seeds into the mix to make things a bit earthier.

Shelby, I love the quick trifle! I'm curious - how did the balsamic work with the Grand Marnier?

I'm visiting my friends Nick and Louisa in Ohio, and on Sunday we had a pork belly-off. Louisa has to develop a pork belly recipe for a novel she's writing (it's about a chef and a restaurant critic, and there will be recipes laced througout the book), so we thought it would be fun to try a few different things. Her recipe will be autumnal and focus on apples and walnuts, so she tried braising a piece of pork belly in cider, then searing it and serving it on top of fresh apple and spiced, candied walnuts. I made my belly by braising and searing, then serving topped with slices of homemade pickled jalapeno and a watermelon salad (watermelon marinated in lime juice, basil, mint and jalapeno, tossed with fresh mint and basil before serving) and some cucumber. This turned out really well - I especially liked the fresh, cool salad with the hot, meaty pork. Nick made a take on pork milanese - he made a napoleon out of fresh arugula and broiled tomatoes, then topped the napoleon with breadcrumbs. Alongside, he served a lemon compote - it was SUPER lemony, and we decided it should come in smaller dollop. His was, by far, the most elegant plate. Finally, Louisa made a second version, which was supposed to barbecue-esque, but turned out almost candied (pork belly pralinee, she's calling it). Pork belly with a maple-bourbon glaze, served with a minty slaw. Yum.

Made a fritatta for dinner last night...leftover broccoli, scallions, garlic and a little parm. Bruce - no! I will never cross over to the dark side!

Bruce, I'm totally with your sons on the cilantro thing, but the rest of that looks awesome.

The Larkmead Inn is a cute little B&B, really reasonable, just north of the St. Helena/Calistoga border. If memory serves, it's pretty close to the CIA... Click! A bit chintzy in decoration, but nice, comfortable, and convenient.

Shhhh! That's kinda a restaurant trick! Don't tell the world. Um.. well ok they toss it a lot of oil in the wok really really really quickly. You'd be surprised how much oil a "authentic" asian restaurant goes thru. I used to have to tell my dad to watch out or if I did myself in the kitchen (at age 5 so yes I had a lot of supervision usually one of the other cooks) I would almost always get splattered. Ouch! ← Yup, I do the bit of oil thing, too, which seems to prevent the glop factor.

I'm pretty sure I stole the idea from you - quite shamelessly.

There's actually a whole list put out by the CDC (check out the full press release here) of places of origin that should be safe. I'm playing it safer and sticking to grape and cherry tomatoes for my lunchtime salad. Here's the list of "safe" places of origin:

Wow. That egg is GORGEOUS!