GordonCooks

The vegan steakhouse is good, but I don't get this. Cat Steven's is now Yusuf Islam - Mandu is a korean dumpling. A little on the obscure side - I keep letting my work intrude on my web time (lost my train of thought)

Yusuf's Muslim/Korean buffet - "Try the Cat-Mandu !" The All-American Vegan Steakhouse - "Home of the 48oz Bulgur T-Bone!"

Other than a minor "interaction" at a Cosi - my experiences have been positive - Re: Fine dining, coffee counter, hot dog cart, parking attendant, etc. To an indigenous Southerner, the interaction may seem impersonal - I find it efficient. It could also be that I have this “don’t fuck with me” scowl as my normal face.

Raw onions, raw celery, raw green peppers are the only things one may consider odd. Things like pig's feet, raw octopus, are self-explanatory.

Noooooo! My wife and her folks swear by Tom & Nancy's, but I've had it and it's crap. It might be the best pizza in town, but that's kinda of like claiming to have the best dim sum in Topeka. Skip the pizza and head right for Sullivan's. Do not be put off by the grungy interior (or exterior for that matter) -- simply the best. The old Tom & Nancy's was crap - the NEW Tom and Nancy's does a very nice thick, chewy crust with a fresh sauce (full of tomato chunks, fresh basil,etc) and slabs of hand cut mozzarella. Of course, if that's not your cup of tea - I stand corrected.

Greece is a bit of a culinary wasteland with the exception of the best pizza in town – Carbone’s and Tom & Nancy’s Mexican - MEX; 295 Alexander St - excellent indigenous food and tasty margaritas www.mexrestaurant.com Thai – The King and I; 1455 East Henrietta Rd – Very authentic Thai - Mamasan’s; 309 University Ave – Very Good Thai and Vietnamese. As good as the King and I but a little pricier. Dim Sum – Dragon Palace on Jefferson Rd (near Winton) – I’ll have to get the address for you. They just opened up. They serve Sat & Sun Dim Sum Noodles – Mings;1038 S.Clinton – a dive but the best noodles in town ( they have moved so call before going) Greek – Mykonos – Great Souvlaki and Hummus www.mykonosrestaurant.net Greek – The Olive Tree – Great Spanokopita and traditional dishes (fine dining type atmosphere) Greek (Mediterranean) – Sinbad’s; 719 Park Ave – Aladdin’s as well Indian – India Palace; 1900 S Clinton Ave – very good but there’s little to compare it to. Indian – Thali of India – supposed to be the best but I have not been yet. Sushi – The Plum House; 696 Monroe Ave - Authentic Sushi Cheeseburger at Sullivan’s on Ridge Rd is a must BBQ at Dinosaur; 99 Court St – is a must also if you’re a fan Hope this helps - I'd probably be better at telling you what's not so good

What area are you staying in ?

Amano Primitivo - 7-8 bucks a throw Hogue Late harvest Reisling - ditto Trimbach Pinot Gris - ditto as well edit- Bernard Cote du Rhone was about 11.00

I would neither deny or confirm such informations - what I can confirm is that during my morning strolls arounds the Downtown Toronto area this weekend - I've seen a few deliveries being made by truck. They have a large pallet (4ft x 4ft x 6ft) containing various dry mixes, oil, paper products, etc. I would gather that not all TH's are using frozen product. It's common practice in various bagel chains to make the dough and freeze the bagel where they are then boiled & baked on site. Maybe they do this with smaller locales

Cabernet Sauvignon, Niebaum-Coppola, 1998, "Cask 23" - Good; Great nose: packed with Cassis, tobacco and Mocha. Moderate tannins - drink it now Syrah, Behrens & Hitchcock, 1997 - Good; Fruity nose, a little thin on the palate. Not a lot of oomph but a lot of fruit. Cabernet Sauvignon, Lewis Cellars, 1999, "Reserve - Good; Really closed, I tasted it many times over a couple of hours and just could not get the juicy fruit through the oak and leather. Needs a couple more years Has anyone else tasted the Lewis ???

Moonshine, either out of the jug or in a jelly jar. It's what's for dinner

I'll take Mark Miller's Kitchen

I have to register a complaint - everything I ordered came with a shot of jack in a dirty cup and I found a gold tooth in my tamale

He said Bobby Flay was his hero Even his pie crust contained habanero It was his dream, not a hobby To cook just like Bobby Too bad it was more like DeNiro

Maybe not when you put it the following context The party go-ers are all wine lovers. You wish to assist the host of some wine duties in terms of choice and expense. Wine is always better when enjoyed with friends.

Is it warm in here ? or is it just me ? I , I mean it could just be me because I'm normally warm anyway, but , but this is a little different - not different weird - not that I'm saying I'm weird, because I'm not. Weird that is. I'm still warm though - kind of a fuzzy sort of way. Not fuzzy like hairy - because I'm not, not that I'm hairless but no hair on my back - I think that good, it is, isn't it ???.......

Speaking of my my two favorite things......................

I equate deep dish with Thanksgiving dinner - A tasty treat but you once a year is plenty.

I would ponder that the lack of Mario-Vision is moreso his choice. I don't see many other chefs able to turn out 3 dishes in, almost real-time while extolling the sunny climate of San Marzano, the historical significance of Sauce Bolognese, Wine-making in Tuscany, and unemployment compensation for NY businesses.

Emeril inks a deal, good for him. He may not be my personal cup of tea – but how many hometown Americans spends hours on a website debating the virtues of Veyrat & Passard, where Wylie Dufresne started, say Oh-toe instead of Ot-to, tasting menus with wine flights in Omaha, Nebraska, etc, etc………. Face it, if you can get people interested in “ANY” food tv – something good will come of it. Sure, you’ll see some growing pains in the beginning but as with any network – there will eventually be something for everybody. Geez, I have WineTV at home, go figure. Say what you want about Emeril though – I respect his work ethic.

That's gold Much deserved Congrats to Chef Ripert and Chef Samuelson. A limp handshake to Jean Luc - he's gets my vote for the most aloof, bow-legged stroll. I'd like to see Tim Kopec get a little recognition edited for grammar

Anyone going ? I was unable to arrange the time away from work.

With that said - I'll be over to take all that lousy '82 out of the cellar. I don't know how you put up with it for so long.

The 1976 Paris Tasting (in addition to Parker's 1-5)

I'll take Rochester over anything Buffalo or Syracuse has to offer. As a native Rochesterian - I'll offer my 2 cents Edwards has fallen off since the move The best fine dining is Max at Eastman place Max Link Owner/Exec Chef is a Rochester Institution. Quali stuffed with Foie Gras Mousse, Wagyu Shortrib stew, Duck Cassoulet, etc - and probably the lightest Gnocchi you'll ever have. If you prefer a hip/upscale experience - try Pearl on East ave Pacific Rim type food and it's the current place to be "seen" The Chef, Dan Eaton, is cooking at the Beard House in December. The Daisy is on it's fourth or fifth reincarnation - a step above chain food. Burgers ? There's a littany - Sullivan's is one of the best (hand cut fries and rings) The old Nick Tahoes has closed Abbotts custard is a must Italian restaurants are some of the best anywhere. Dinosaur BarB-B Q is a must -