jende

Garlic burns easily and produces the bitter flavor you described. I would just add the garlic once the onions are fully cooked, and let it go five minutes or so. Stop cooking just when the garlic is turning a bit translucent and smells good, but before it browns.

Today I made a "gourmet" version of my mother-in-law's white trash chocolate eclair cake (no offense intended, sometimes I like white trash) which is basically boxed vanilla pudding mixed with Cool Whip, layered between graham crackers and iced with canned chocolate frosting. I made a vanilla pastry cream, folded in whipped cream and layered between store-bought graham crackers (I don't think it's worth making homemade graham crackers for this, they'd get lost in the mix) and topped with chocolate ganache. I doubt it took me much longer to make than the original version, and I'm willing to bet it's going to taste a whole lot better!

This is both amusing and horrifying. I don't suppose you have photographs? And how did you feel the next day?

Oh I didn't mean to shill - after all, lots of egulleters don't live in Vancouver or New York. I meant more a response to the questions I asked above, giving the curious among us - and those who might think of doing something similar - an insider's view. It's a pretty cool thing. ← I agree, I'd like to hear from Ling, Daniel and anyone else doing these supperclubs with their insights. We've heard from the eaters, now let's hear from the cookers!

I adore the combination of banana and chocolate (in fact, it's the only fruit I can stand to mix with what I already consider God's most perfect product), so please do tell us more. I'm assuming it's bananas mashed up in an otherwise chocolate brownie? ← It's from Ultimate Brownie Book by Bruce Weinstein ← Thanks, I'll check it out.

I adore the combination of banana and chocolate (in fact, it's the only fruit I can stand to mix with what I already consider God's most perfect product), so please do tell us more. I'm assuming it's bananas mashed up in an otherwise chocolate brownie?

Maybe I can offer him TWO pies every month, a sweet and a savory to match! Now that's a lot of pie.

I don't do it much anymore, but I used to love milk with spaghetti, lasagna, etc. And there's still no better beverage with any dessert than a glass of milk. It's the perfect counterbalance. I NEVER drink milk on its own though. For some reason, I find this utterly disgusting.

Makes me wish -- again -- that I lived in NYC. Love those brave souls dining al fresco!

I like a brownie that's a brownie: not cake and not fudge. A nice crackly top is a bonus. The best I've found to match my idea of "perfect" is the King Arthur Flour "On-The-Fence Brownie."

Thanks for all the great ideas so far. Rooftop1000: you have to tell me about the chocolate fried pie...I'm intrigued Jan McBaker: mock apple pie?? Do tell! phlawless: no I've never heard of an angel pie but it sounds delicious (husband loves meringue, too). Do you have a recipe? I think the berry version sounds especially good How about some regional specialties?

I'm gifting my husband with a "Pie a Month for One Year" for his upcoming birthday, and I could use some ideas. He told me recently that he's never had blueberry pie, which I found odd because he loves pie (especially apple). So that inspired this birthday gift idea. Now I need lots of selections for him to choose from and not beig a prolific pie baker, I could use some inspiration. So what's your favorite pie? Classics are welcome, but some unusual suggestions would be cool too. (blueberry, of course is already on the list!)

Very beautiful dinners. Love the apple slices -- I'm intrigued to hear more about them too.

Has anyone tried the Williams Sonoma recipe? I LOVE Otto's olive oil gelato, but my attempts at homemade ice cream have always been disappointing. Usually it's very icy, not creamy enough.

Hey Ruthie. Welcome to Ferndale. As a life-long resident, I'm actually somewhat embarrassed that I haven't really hit up the local scene as much. I guess there's just something a bit too bar-like in the Ferndale scene that kind of turns me off from it. Go figure. I haven't tried Via Nove, no, but then, Italian's not a big priority on my list. I'm pretty "Americanized Italian" when I go out to eat Italian, as I really want to enjoy what I order, rather than take a chance. One place I want to check out for Italian, though, is Giovanni's in Detroit on Oakwood, where they make their own pasta daily. I want to find out if the raves I've heard about it are really justified. I take it that you haven't *had* the tom yum at Pi's Thai Cuisine, or your tune would be changed. If there's one thing I'll order at Pi's above all else, it's their tom yum. Out of this stinking world. Not that there's anything wrong with Siam Spicy. Good place. I do prefer Pi's, though. Glad to have you here! ← I love Giovanni's. The homemade pasta is incredible, sauces are delicious and the wine list is lengthy and heavy on Italian.

Is he going there alone? That probably makes a difference in the kinds of suggestions that would be best.

Not in Birmingham/B'field but nearby in Royal Oak, I would highly recommend Fiddleheads, which has been mentioned here numerously. I also like Zinc Brasserie & Wine Bar in West Bloomfield.

Mix them into ice cream. A swirl of leftover frosting would seal the deal.

Yes, Crush was previously Deep Blue and a Muer restaurant before that.

My friend and I have been looking forward to this meal for months, so we should probably play it straight! Nick, what is your position with Alinea?

LOL! Very true I usually just stop in at Boka, one door north of Alinea, if I have time to kill before dining at Alinea. They make a mean club soda! =R= ← Ha! Good point. I'll pop into Boka, though, if we're feeling saucy!

Anyone have suggestions for a place to have a cocktail before dinner at Alinea?

The general rule I've always heard is that wine and chocolate are not a very good match because the sweetness in chocolate can make red wine taste overly tannic, but I'm wondering if that rule is going by the wayside now that there is such an abundance of high-quality, dark chocolates with some of the same flavor notes as wine (berry fruit, coffee, etc.). I had an Artesa Cabernet the other day with a square of good dark chocolate and I thought they were great together.

Never have. It's one of those "Always drive by, never try" places for me. I should, probably, but it's not very high on the to-try list. You think I should move it higher in the (pun intended) food chain? I would recommend moving it up. I can't vouch for the new menu since Tim Voss arrived because the last time I went was the same week he joined the staff and the menu was the same as before, but I'd bet it will be just as good or better. I've been to Fiddleheads many times in the past few years and have always had good food and service. I think it's a great bargain considering the quality of food they serve. The only down side is a fairly limited wine list, but you can always find something decent and prices are reasonable.

Great topic. I second the recommendations for Zumba and Fiddleheads (although I'm ont sure the latter fits the "under $15 category, including drink and tip"). I love Nippon Grille in Berkley for the area's BEST sushi at some of the lowest prices I've seen anywhere; Antonio's in Sterling Heights for wonderful homemade pastas, soups, desserts, etc.; Mr. Kabob in Berkley for very fresh Middle Eastern food. This one is really off the beaten path -- it's inside a gas station. There are a few tables you can eat at, but it's more of a take-out joint. Just last week I went to Dakota Inn Rathskeller, which has been around forever, for the first time. I'm not much into German food, but if you like bratwurst, sauerkraut, potato pancakes, pickled vegs, etc. (not to mention German beer) this is a good place with a wacky atmosphere.