divalasvegas

Port is the best known red dessert wine but there are plenty of others: Banuyls, Riversaltes and Maury from France; Licor de Tannat from Uruguay; Mavrodaphne from Greece; and Ridge's Zinfandel Essence from California. In Italy, some Recioto-di-Valpolicella are quite sweet; Tuscans make semi-sweet wine from aleatico (Antinori's is quite successful); and in the Alto Adige, Alois Lageder makes a trippy Moscato Rosa. And so on. Not to mention all the imitation "ports" made around the globe. ← Thanks carswell. I wish I could be more descriptive. Alas, that was two years ago. I guess it's time to go home and tear up the place for the menu they gave me. I remember that the staff was very friendly and down to earth about explaining what we were drinking at the time (they even accidentally on purpose gave me a second dessert wine). I recall saying something insightful and sophisticated when I first tasted the wine such as "Wow, this is really great!" Obviously I need a little advice on how to describe what I've tasted as well.

Well, encouraged by Rebel Rose and in spite of my wine ignorance here's my take on dessert wine. I cannot recall the name of a dessert wine I had about 2 years ago, so perhaps someone here could give me some guidance as to what type of wine I enjoyed so thoroughly. At an upscale Italian restaurant in Minneapolis, I had the tasting menu. I requested and received the menu for that evening, but misplaced it. Anyway, I think all of the food/wine pairings worked, but on different levels. A couple were just okay, a couple were very good, but the dessert/wine pairing was so incredible I can almost taste it now. It was a lemon tart with, I think, a hazlenut or pine nut crust, topped with huckleberries. It was my first taste of those berries; like blueberries on steriods, IMHO. This was paired with a glass of what I would guess was a type of port. It was a vibrant red with deep berry aromas (sorry I don't have the wine-geek words to better describe it). I would take a bite of the tart and a taste of the wine and together they were beyond amazing. Alone they were delicious; but together they became something else altogether. The restaurant was D'Amico Cucina, I think. I think my verdict from my limited experience is that I really enjoy wine with dessert. Again, just need a little guidance. Are the only dessert wines that are red ports? Or are there other dessert wines that are red as well?

Hello again Magnus. I think that the points made here about everyone's admiration for your devotion to quality are dead on. No one here wants to eat at yet another place that "taste's" like all they care about is the bottom line. However, because I am so excited for you and your vision, I must reiterate Shalmanese's point about cost. Have you figured out, to your satisfaction, how much money EACH DAY you are in operation you will have to make to: Just to break even, as in take care of you and yours, as well as all of every possible thing that you might be conceivably responsible for, both forseeable and not: rent, insurance (insurance costs that many savvy business owners never imagined), taxes at all levels, workman's comp, some bizarro turn in events, i.e., burger sales going way down after another Oprah vs. meat industry battle publicity disaster, cold feet by investor relatives/friends, and other financial issues that only a psychic friend could foresee? And, let alone make a profit? Actually, although I decry the decline of Food Network programming, have you ever watched one of their newer shows, "Recipe for Success?" As someone who has never been in the for-profit end of the food industry, I think that this show is a pretty good one and tells some cautionary tales for those hoping to start off on their own in the food business. You seem to have a) given a lot of forethought to your dream; and, b) come to just the right place (eG) for all of the good advice I've seen given to you. As I have said before, all the best to you. Edited for spelling

Thanks Daniel for the great review (and BBQ Porn) of a place not too far from where I live. I'll have to check it out. However, ...................... No fair rolling through my hometown and not stopping by to say hello! Really, though, as everyone else here has said thanks for taking us along on your journeys. With everything going on in NOLA and other parts South, this roadtrip has been very special indeed.

I think I would rather remain a small guy with a big rep. ← Amen to that! One more question. When it comes to beverages other than milk shakes are you going to start out with fountain sodas or just figure out what's the most popular in that area and use a refrigeration unit? My guess is that a refrigeration unit would be the cheaper option, with whatever you determine to be most popular served in bottles or cans (a few less paper/styrofoam products to worry about), at least in the short run. Again, I wish you all the best.

You have so many great ideas Magus. I just had a couple of opinions/suggestions and questions for you: I agree with everyone else here who has advised you to keep it small. When I think of the original McDonalds menu and what their menu looks like today, well it's dizzying IMHO. When you say "fish burger" are you thinking of a fish fillet? What kind? What kind of fish is local, from Michigan rivers that you can purchase for a good price and are of good quality year-round? Or (shudder) are you speaking of a reconstituted, rectangular fish product like micky-d's? To start, I'd go with the beef burger, portobella burger, and the chicken burger/fillet although the chopped lobster burger sounds delicious. Bless you for the beef tallow blend for the fries. Battered onion rings for sure. Sweet potato fries are intriguing. Have you considered making the final product have a salty/sweet taste, say, right after they come out of the fryer they get a hit of salt and raw/turbinado sugar? I know a lot of people like that flavor contrast (including me). As for cheese for the beef burger, how about adding two more: a good aged cheddar and a swiss cheese? And for condiments, I've always loved the option of a good horseradish mayo type concoction every once in a while. I remember Roy Rogers used to offer that for their roast beef sandwiches. Best of luck and when you franchise, please consider the DC/Metro area, okay?

Eating it right now. Chilled, juicy, sweet and red........ watermelon.

After a pretty Hellish couple of weeks on the job, I treated myself to a restaurant lunch at Singapore Bistro in DC. I've been having a major sushi/Asian noodle soup craving lately and decided to indulge it. I had: - Sushi Appetizer: Tuna, Salmon, White Fish, White Tuna, Shrimp - Crispy Spring Roll: pork, bean thread noodles, mushrooms - Singapore Lamb Noodle Soup And for dessert - Spicy Tuna Rolls The Good: the soup was delicious, wonderful, flavorful broth with chewy, pieces of lamb that was really "lamby" not that wimpy, mild stuff that mimics a boneless, skinless chicken breast. The bowl of soup was huge and I ended up having to take half of it with me. The crispy spring roll was wonderful, luscious meaty porky-ness with a light, tasty dipping sauce. The Bad: the sushi appetizer. I do not proclaim to be a sushi expert; as a matter of fact, I'm pretty much of a novice. But I am an expert about what I like and this was just so so. IMHO, the rice was too warm, the fish didn't "pop," and the fish-to-rice ratio was off: too much rice, too little fish. The Ugly: I ordered these because I was rather underwhelmed by the sushi appetizer and felt that I hadn't had a proper sushi fix. Well, the rolls weren't even spicy and the tuna had a leaden quality to it. The Verdict: I'll definitely go back again, but, unfortunately I'll have to avoid the sushi or maybe get some better recommendations from fellow diners on what to order from their sushi menu. Most likely I'm just spoiled since my first sushi experience was at Sushi Taro, also in DC. Excellent.

What a fascinating and enjoyable thread. And, no I'm not being sarcastic, I really mean it. BTW, the strong hint of testosterone in the air is positively intoxicating. I'd love to participate in a more substantive way but, being a girl, I don't think I have the anatomy to keep up.

Oh no reading this thread is tempting me in all kinds of ways at the wrong time of the day. Afterall, there's a liquor store on the main floor of the office building I work in AND a bar next door!

For some time now I've been trying to figure out what to do to shed a few--okay, really more than a few--pounds. Daniel I think your suggestions make a lot of sense and are definitely in line with my thinking of late. The thought of going on my 1,000th diet, incredibly restrictive in you name it: carbs, fats, sugars, calories, flavor makes me cringe. In addition to your suggestions I'd like to add: - Cook from scratch as often as possible for obvious reasons. - Widen your repetoire of foods. Purchase the widest variety of fresh foods/high quality food products you can afford. I've been venturing into trying different types of cheeses, breads, vegetables, condiments. - Eat highly flavorful food. I think that a lot of Americans are overweight simply because a lot of the foods we eat are somewhat bland, relying solely on salt, sugar and fat (not that I don't like those things) alone for flavor, so we try to satiate ourselves with quantity. I find that when I dine on certain cuisines such as Indian, Middle Eastern, Thai, Ethiopian, Vietnamese, I eat less because my tastebuds are satisfied. - Stay away from "diet" products. Remember those awful fat free cookies? People would eat half a bagful because, after all they were fat free, right? Except: they were full of white flour, sugar, and God knows what else and weren't calorie free. Eat one or two real cookies, or even better one or two small pieces of good chocolate and be satisfied. Or how about those snack foods prepared with fat substitutes. Can we say anal leakage? Blech. - Tell yourself you can eat whatever you want, when you want. In the past when I've dieted, I usually start out with an I can't eat this or that mentality which always sets me up for failure. Giving myself permission to eat whatever I want allows me to be in control of what I eat and not the other way around. Just my two cents.

Edited to say: In my haste, I screwed up and I apologize. I should have said TWO packages of spinach and TWO small jars of artichoke hearts for every 8 ounces of cream cheese. I mean, I like rich, creamy stuff, but really............................. Still hope this helps.

Bravo Ling! I mean if ANYONE here knows their calorie dense foods, it's you. BTW, I'd like to know (as well as my hips and thighs) can I borrow your metabolism........ just for a few weekends of mindless eating?

So sorry to hear about this Isabelle. Are there any other issues we should keep in mind, such as lactose intolerance, vegetarian, or adverse reactions to any medications the person is taking? I know, for instance, that the husband of a friend of mine takes Beta-Blockers and can't have grapefruit or grapefruit juice. Blocks the effectiveness of the medication which could be deadly for him. Anyway, as for calorie dense items: - Cheesecake and Milkshakes (obvious) - Spinach/artichoke dip: this is definitely a dish with a lot of iron and vitamins, and the way I make it, has a lot of calories too -- chopped spinach (I used frozen), roughly chopped artichoke hearts, onions and garlic sauteed in butter, cream cheese instead of a roux, tabasco sauce, a squirt or two of lemon juice, salt & pepper. Drain spinach after briefly cooking (leave a couple of tablespoons of water in so it isn't too dry), combine with the rest of the ingredients and layer in a casserole dish with your grated cheese of choice between each layer of spinach (I like parmesan, but I've also used other grated/shredded cheeses), top with a layer of grated cheese with or without bread crumbs and bake at 325-350 for about 1/2 hour to meld the ingredients. Serve with crackers or small party size bread rounds. Forgot to say one box frozen spinach and one small jar of artichoke hearts for each 8 ounces of cream cheese. - Mashed Potatoes and Gravy. All kinds (homemade, of course). The richest gravy I've ever had was the gravy I made of drippings from a roast goose, dark and very rich........ God that was awesome. - Meatballs or Meatloaf that incorporates sausage, with lots of homemade sauce and crusty bread. - Oxtail and Whitebean soup. - Will he/she eat grits? Makes a great foundation for a multitude of fattening things. - Chicken and Dumplings. Hope this helps.

Thanks Daniel for yet another beautiful trip across America and letting us experience it through your words and eyes. I've enjoyed every bit of this one, but especially: and this: I mean, I can't think of a better way to start today: you not leaving a tip for lousy, snotty anti-service (even when the service is abysmal, I usually don't have the guts to do that and usually leave something) AND chicken feet! Can't wait for your next installment. BTW re: your SO's request for a BLT, wasn't that same exchange similar to one from a Jack Nicholson movie of long ago............. Five Easy Pieces, maybe? Brilliant!

Did I mention that I'm trapped in Semi-Rural Ohio? These are her people! My comments are usually limited to "you know, it's just as easy to (insert basic cooking technique here)." BTW... your potluck example looks like pure bliss compared to what I actually endured last Wednesday. Let's have a look, shall we? 1. Supermarket veggie tray. Mmm... celery. 2. Some kind of layered salad. It wouldn't have been bad except for the SOUPY Miracle Whip dressing that she tossed it with. I can't deal with the sweet dressing. It streamed off of the serving tongs. It she would have served it on the side, I would have eaten it. This, by the way is a potluck staple in my office. 3. Macaroni Salad. Not bad. 4. Nacho Dip. Some sort of processed cheese mixed with Jimmy Dean sausage (breakfat sausage), served in a crockpot. Quite possibly the saltiest, most nauseating thing that I have ever put in my mouth. 5. Chicken Wings, purchased from a local pub. Not great, but not bad either. 6. Sloppy Joe's, also served in a crockpot, complete with a quarter inch of grease on top. 7. Smoked sausage and sauerkraut. Not bad... the kraut was a little sweet, but it wasn't all bad. She used some really nice sausage from a local Amish community. 8. Sausage balls. Sandra would have been proud of these little tid-bits. Jimmy Dean sausage (Top's must have had a sale.) and bisquik, topped with cheddar cheese. Weird. That's all I have to say about that. I made a tomato phyllo pizza. People really seemed to like it and they thought that it was fancy. I have to thank my dad for the amazing tomato from his garden. Despite the weird weather that we've had, the tomatoes have been the best in years. The only thing missing was the crescent roll veggie pizza. So yeah, that's what I'm up agains around here. ← Oh. My. Gawd!!! eGullet Moment of Silence for lesfen................................. Are you sure you're not the long lost sister of this fellow eGullet poster? This is from the worst meal at someone's home thread: Katherine, page 3, post #66 Please dear Lord, deliver our sister, lesfen from the culinary abyss where she currently dwells. As for these most recent posters.................. rock on! It took me a while to catch my breath long enough to respond.

you should see her 'indian' show, in which she: 1. makes 'nan' using canned pizza crust 2. turns a mango lassi into a cocktail by adding vanilla vodka to it 3. makes 'chicken masala' using a can of cream of chicken soup concentrate or her 'asian' show where she makes a 'scallion pancake' by putting together a couple of tortillas; she also fries up rice noodles, puts powdered sugar on them, and calls them 'asian funnel cakes.' so yeah, it's nothing personal to italians. that show zooms from zero to cultural insensitivity in about five minutes, and continues in that vein the whole rest of the episode. you just gotta embrace it--it goes far beyond the cultural issues into the sublimely ridiculous. i mean, in one episode she pan fries a ribeye, and them makes a 'sauce' for it with canned spaghetti sauce, red wine, beef stock, pumpkin pie spice and chocolate chips. in another, she makes 'cookies' by taking a can of frosting, mixing it with butter and graham cracker crumbs and rolling it in crushed almonds--and tops it off with a hershey's kiss. between that and her cocktails that she makes out of things like maraschino cherry juice, i don't know how she hasn't developed type 2 diabetes. i guess what i'm trying to say is that the show is brilliant, as are the 'reviews' of her recipes on foodnetwork.com, as are the sites that make fun of her. you just need to put aside the concept that this is actually a cooking show, and think of it as a comedy. ← For the record mrbigjas exactly what episode did that "sauce" come from? And which ethnic groups did Ms. Sandy zero in on that time? I mean: "canned spaghetti sauce, red wine, beef stock"--she must have a whole warehouse full of canned beef stock [italians?]; "pumpkin pie spice" [Pilgrims?]; with "chocolate chips" added to make -- OH NO, was this last ingredient supposed to be her perverted attempt at making Mole sauce??? [Mexicans?] Wow, with one sauce she hit the culturally insensitive trifecta. Who's next: the Vikings?

From my not so long ago days as a lurker, I have fond memories of reading many threads, but in the particular the posts in this thread over and over again. Amazing what people have endured at the hands of others. While this entire thread is something to behold, I believe in cutting to the chase so I direct you to the post by Katherine which is probably the most simultaneously funny, disturbing and poignant thing I've ever read on eGullet. Worst Meal At Someone's Home.... page 3, post #66

Oh golly folks, our Sandy is on RIGHT NOW!!! Her show's theme today is how to create your very own hoe-down at home! Why she's already shown how to take jarred salsa and make it "fresh" tasting by adding cilantro, scallions (from a plastic bag because one must avoid handling those stinky onions at all times), and a couple of teaspoons of powdered mesquite seasoning--from a packet. she instructs. And, what's this? Here's what she did when she ran out of bbq sauce. Well you know our Sandy; she just improvised her own by starting with a jar of SPAGHETTI SAUCE for her tri-tip roast. And that scrumptious cheesy corn on the cob using the cheese flavored powder from a boxed mac and cheese. Uh oh, gotta go now. Sandy's making her hoe down cocktail with apple cider, cinnamon schnapps, bourbon and peach liquer. And she's decorating her "hoe-scape" for your backyard. WHOOT!

Ghetto "mousse" a la: Whip 'n Chill Ah, I have fond memories of feeling very much the chef as I whipped up a batch of this ghetto fabulous dessert. As I recall, it not only came in chocolate, vanilla, and strawberry but lemon as well. I loved them all. And this sweet delight as well: Mighty Fine Eatin' I remember us really slummin' when we bought this because it was cheaper than Jello pudding mix. You actually had to cook this; none of that instant crap! (One exception: I adored Jello instant pistachio pudding). Oh the fascination of cooking that lemon flavored one and watching the yellow "lemon flavor ball" slowly melt. Even better when a "skin" forms on top. Of course, to top it all off nothing beat: Positively "Dreamy" Definitely a step up from Cool Whip! And don't even get me started on Jello gelatin.............. ummmm, Jello.

← Interesting tcpanda that we're pretty much on the same page. I too really like famous Dave's for all the reasons you mention. In addition, I appreciate the family friendly atmosphere and the fact that the folks who work there seem to actually enjoy their jobs. I sample a little bit of each of their sauces with my ribs, which as you say, are meaty (and delicious) indeed, and intend to order the sauces online (as well as his various rubs). My only complaint, if you can call it one, is WHERE ARE THE DAMNED COLLARD GREENS!? Anyway, I'm a sucker for any story involving someone who pulled himself up and out of a bad situation--homelessness, drugs, etc.--and became a self-made success. Odd thing being that he opened his first restaurant in Minnesota, the absolute best spareribs (and in-house made sauce) I've ever had was also in Minnesota (St. Paul, I think) at a restaurant called the St. Claire Broiler. I mean these things tasted like contest worthy ribs. Minnesota, BBQ Central in the USA? Ditto on Red, White and Blue. I tried them once when they first showed up in Arlington (Rosslyn) and was more than underwhelmed. As for Rocklands (Arlington) I really like the brisket and the lemonade. I found the sides to range from so-so to downright awful, however. I would love to go on some of the bbq roadtrips mentioned on this thread as well, but it's just not feasible for me right now.

I am a "she" - but otherwise agree 100% with your message - especially the southern fried chicken . Robyn ← Yo Robyn, please forgive my inelegant sentence structure. When I said: "....though vicariously from his experience" the "his" referred to the chef's unfortunate experience. And, with all of your depth, wit and wisdom, how could you be anything else but a "she?"

Okay everybody, I'm now an official member of Sandra's/Snadra's/Shamdra's fan club. My screen moniker is busydiva." After perusing it, I think it must have been started as a joke by Sandra haters just for fun but has attracted more than a few imebeciles who think this is a real fan page. I mean, it just can't be a real fan page, can it? ← I need to get posting. My signature is "Now, with underwire waistband!! ← Oh lesfen please post to our dear Sandy's fan page soon! I only regret that we won't be able to sing the praises of another of her holiday classics: the Star of David Cake. Surprisingly, she also used store bought angel food cake, but decorated the "cake" with canned vanilla frosting died blue, stuffed the center with marshmallows and decorated it with fake pearls strung on wire which allowed her to create the "Star of David" atop said cake. The only drawback was I believe her "Star" had five points instead of six! Mysteriously, Foodtv has removed this classic from their website. Can't imagine why. Edited for technicolor emphasis. ← Since I know that there are so many of you out there who felt deprived in not being able to see that wonderful cake, I managed to track down an image from Ms. Lee's website. I even tried to imagine how this brilliant idea came to her: And Thus Sayeth the Lord, behold a gift from my faithful servant, Sandra Lee, the Star of Hanukkah Cake (formerly known as the Star of David Cake ). The Star of Hanukkah Cake But then a cry went out across the land, "But what beverage shall the people drink to wash down this gift of Heaven?" And behold, the Lord said: Sandra's White Nights Cocktail And then the people rejoiced and ate and drank and made a joyful noise unto the Lord.

Okay everybody, I'm now an official member of Sandra's/Snadra's/Shamdra's fan club. My screen moniker is busydiva." After perusing it, I think it must have been started as a joke by Sandra haters just for fun but has attracted more than a few imebeciles who think this is a real fan page. I mean, it just can't be a real fan page, can it? ← I need to get posting. My signature is "Now, with underwire waistband!! ← Oh lesfen please post to our dear Sandy's fan page soon! I only regret that we won't be able to sing the praises of another of her holiday classics: the Star of David Cake. Surprisingly, she also used store bought angel food cake, but decorated the "cake" with canned vanilla frosting died blue, stuffed the center with marshmallows and decorated it with fake pearls strung on wire which allowed her to create the "Star of David" atop said cake. The only drawback was I believe her "Star" had five points instead of six! Mysteriously, Foodtv has removed this classic from their website. Can't imagine why. Edited for technicolor emphasis.

Oh fifi thank you for keeping your finger on the pulse of cutting edge 21st century cooking innovations! And, wow, it's only $16.95. I hope they haven't run out. Of course, it looks like one could simply use a knife and a toothpick to get the same effect, but what do I know.