tdo-ca

Rambling rant: In my opinion the dollar menu is a source of chain malaise - going for low cost above all, sacrificing any vestigial quality, and driving customers away in the process - I wish it were good riddance and a return to quality, but those giant soft drinks=fat profits, which balance out rock bottom food prices...

Saw some yellow-capped Passover Coke this week and checked ingredients...listed sucrose as the sweetener (assume beet sugar derived?)

When they were "bugging" me, they were in those very herbs...rosemary and thyme, in the sealed glass containers - can microwave or cook or freeze the containers, or simply replace them - just get rid of old dry goods, and when you inspect it is likely you'll find a nest of moth carcasses - we went to the glass jars as others did after a thorough clean and haven't had a visitor in years...

I wear one when I remember to put one on...i.e., when I'm not in a hurry...and often the rolled up sleeves get spattered anyway...gonna use the spare over-shirt trick suggested from now on!

Assuming at least five wine pours, up to ten bucks applicable against a purchase. But I also prefer to taste where reservations are requested...

[dupe]

He should definitely try Angelini Osteria, hardly "overlooked" anymore, but quite good. Sushi over the hill on Ventura Blvd.: I'd suggest making a reservation at Katsu-Ya for sushi or Asenebo for full Japanese. And if he wants to get off the beaten trail, Koreatown for BBQ (all u can eat at Sootbul Guirim is really good).

This thread made me remember the old "dip level pour," technique I abandoned as a teenager...rough measurements and adjustments for me - it's not as it you are going to replace flour with sour cream!

I would look into Broil Mate, the less expensive Broil King models. Solid construction, enamel/cast grates, easy assembly. We're very happy with ours after a year. When shopping, we found the quality/price value at the "big box" stores was very poor for grills, especially the stainless ones, with a few exceptions. You might look for Vermont Castings (Home Depot) and some Fiesta models.

I've had very good luck keeping my best chocolate in a wine fridge, sealed in ziploc. Tested some which was fine after 24 months.

If I recall correctly, they were big NYC importers who bought into the Italian wine tradition. I find their wines decent, but have numerous other favorites in every category in which they compete (and would concur that their QPR is a bit low).

What did you choose and how did it go? I would have joined in the chorus suggesting German or Alsatian white. BUT your taste is your taste, and drink what you like - tasting good to you is all that matters.

Drank our last 66 La Tour not too long ago with some wonderful bread and cheese - an amazing bottle - the color had faded a bit (no excessive sedimentation, no brick or brownish tinges at all) - the flavors were lovely with plenty of fruit, and the wine stayed strong, maybe even improved a hair, over the course of two hours...but we had finished it by then. Simply a great wine.

Are you with car or on foot? Casual or "nice"? There are a number of fine dining options within a half hour. Hanover Inn/Daniel Webster Room is generally consistent in town - think Zins is the wine bistro there. EBA's (Everything But Anchovies) for pizza, etc.

For you cinnamon toast lovers, try this: after toasting, butter and then add cinnamon/sugar - then put under the broiler and carmelize (careful so it doesn't burn!) - I use the same technique for garlic cheese toast - toast, butter, garlic powder, and mozzarella (not fresh - too much liquid run-off) and/or parmesan - broil til bubbly

In addition to keeping one in the oven, I have another one I use on the gas grill, which makes great pizza and flat bread at 500+ degrees - just make sure not to put a cold stone on a hot grill, as it may crack.

I agree with the reactions, and have been witness to "ugly American" (sorry it is usually folks from the US) type behavior overseas of this sort - once I overheard (in France) a tourist yelling "how could anybody eat that" in front of her kids...great lesson to teach. And it's a reason I will not take some people to certain ethnic restaurants, having been dismayed by reactions to things like chicken feet at dim sum. But in a class where people are supposed to be open to explore - that's unbelievable.