Megan Blocker

Ditto! This looks fantastic - can't wait to get my hands on the whole thing!

I've been trying to convince them to do something other than an actual wedding cake (or just have a small cake for cutting and then do something delicious for dessert), but they're way too traditional for that. You should see their china pattern! ;-) Miss Grimble's does look mighty yummy.

I would think it would be too sweet with the caramel... What's for dinner/lunch? That might help me come down on either the fruity or chocolatey side of things!

Thanks, Bryan! I've found Colette's website and forwarded it to the happy couple...if they need more info, I'll let you know! Appreciate the tip!

I think that's probably true of some, and not of others. It's got to be physical in some people, purely psychological in others, and just plain stubbornness in a few. For instance, I grew up HATING cheese and fish. I'd eat pretty much anything but cheese and fish. I am a very adventurous eater these days, and will eat some fish and some cheeses (and even love several of each), having re-tried everything I so disliked in my childhood. But I still dislike many things in both categories - they produce actual nausea when I eat them. It's not for lack of effort, either. I can't tell you how many top-tier bleu cheeses I've choked down in my day. However, I know other people who just won't try things, and nothing makes me more frustrated. I understand not wanting to eat something twice, but to not even try it once? Tastes change over time (babies can't even taste certain things for the first few months of life), so there's no reason not to re-visit your dislikes every once in a while.

There's a "The Best" thread on here for Vietnamese in NYC...may not address your specific questions, but might be worth a look!

Thanks to both of you! I appreciate the help, and will check these all out ASAP...

I first heard of the old movie being a promotional gag when I listened to the commentary on the 25th anniversary edition of the DVD. (The commentary is by the five child actors, now all grown up and working as veterinarians and such - it's priceless.) I think one of them (or maybe one of the accompanying documentaries/making-of featurettes) mentioned the link to the Nestle marketing behemoth.

My friends are getting married at the Waldorf in September, and are on the hunt for a fabulous wedding cake. They are what I would call foodies - not snobbish about it, but very into good food. The rehearsal dinner is at Aquavit, the wedding supper is a five-course tasting meal, etc. The cakes they've tried so far (all of them very upscale) have been disappointing (the frostings have been too sweet, the cakes themselves too bland). They are open to flavor - either something chocolate-y and delicious, or a berry-lemon twist. There will also be a separate dessert served, probably something in the sorbet family. Any ideas? All help is appreciated!!

I guess you discovered the secret of their success ← Yup. Tao is all about the bar.

I live in Manhattan, where many kitchens (especially in rentals, where the landlord is required to pay for heat and water) do not have dishwashers, so I try to use my food processor as sparingly as possible. For that reason (and because I find the task therapeutic) I use a pastry cutter. I put the mixing bowl and the cutter (and sometimes the flour and butter) into the freezer for a few minutes before beginning.

← Oh my GOD!!!! I loved that shrimp truck - I was in Kaua'i in early June and had lunch there, too. I will think on the flavors and get back to you.

Interesting fact...the movie made in the '70's was actually a marketing ploy for the candy. The ultimate product placement. The irony being, of course, that the film became a cult classic and the only Wonka brand candy that's caught on (at least that I know of) is Nerds.

I'm a fan of Le Madeleine, which is on W. 43rd. Pretty good food, moderate prices, out-of-the-way enough so that it's not overrun with tourists, but still close to all of the theatres. A classic choice is Un Deux Trois, at 123 W. 44th. I love their celeri remoulade and steak tartare. A little touristy, but pretty good food, and classic actors-cum-waitstaff.

One way to go may be to exploit her enjoyment of mac and cheese - spice it up with some veggies or meat in it, use a little garlic, maybe some parmesan (if she likes Caesar salad...), and sneak things into it. That might be a start.

Amen! Nothing like homemade mayo.

Offhand, sounds like too much oil to me... Amanda Hesser had a great recipe in "Cooking For Mr. Latte," though not specifically for mayo...I'll try to find it in my records and link it up here! Here's a link to my adaptation of the recipe. It should give you a better idea of proportion...this one has always worked for me!

Lemon Mayonnaise This is an easy, delicious sauce to prepare, and is endlessly flexible - add any herbs you like at the end of the process, let the mayo sit in the fridge for an hour to blend the flavors, and use it on everything. Great in chicken salads, on sandwiches, over warm asparagus... 1 egg yolk, at room temperature 1 T Dijon mustard 1 tsp Champagne vinegar Kosher salt 3/4 c peanut or safflower oil 1/4 c best-quality olive oil Juice of one lemon In a heavy bowl that will stay put as you mix, whisk together the egg yolk, mustard and vinegar. Season with salt. As you whisk, add the peanut oil a few drops at a time, incorporating it thoroughly after each addition. Once the mixture begins to thicken, add the oil in a thin stream. A thick emulsion should be forming. Whisk in the olive oil and add lemon juice to taste, and salt (if needed). Keywords: Side, Intermediate ( RG1320 )

Lemon Mayonnaise This is an easy, delicious sauce to prepare, and is endlessly flexible - add any herbs you like at the end of the process, let the mayo sit in the fridge for an hour to blend the flavors, and use it on everything. Great in chicken salads, on sandwiches, over warm asparagus... 1 egg yolk, at room temperature 1 T Dijon mustard 1 tsp Champagne vinegar Kosher salt 3/4 c peanut or safflower oil 1/4 c best-quality olive oil Juice of one lemon In a heavy bowl that will stay put as you mix, whisk together the egg yolk, mustard and vinegar. Season with salt. As you whisk, add the peanut oil a few drops at a time, incorporating it thoroughly after each addition. Once the mixture begins to thicken, add the oil in a thin stream. A thick emulsion should be forming. Whisk in the olive oil and add lemon juice to taste, and salt (if needed). Keywords: Side, Intermediate ( RG1320 )

I'd loudly second the recommendation of Ouest - pretty casual, but delicious food, and a very fun and unexpectedly neighborhood-y vibe. Another of my favorites in the area (though it might be a bit far from your final destination) is Pomodoro Rosso on Columbus. The atmostphere is a little cheezy, but the food is really quite good, and very reasonable. No reservations, though...

Good call, good call. I like it!

I am planning on serving the following menu for a "carpet picnic" (too hot and disgusting here in Manhattan to eat outside) on July 4th: Prosecco Cold roast chicken Green salad with creamy mustard vinaigrette Cool steamed asparagus with herb mayonnaise Chocolate chip cookie ice cream sandwiches I'm trying to figure out what herbs to add to the mayonnaise served with the asaparagus... Any thoughts?

It's because the grains of salt used to cure it look like kernels of corn!!!!

I second that!

The Monkey Bar (54th between Park and Madison) makes a pretty good Manhattan, not to mention an excellent Martini. I'm also a big fan of the Manhattans at Auction House (89th and 2nd). Lexington Bar and Books (Lex between 72nd and 73rd) also does it well.