rconnelly

ah, yeah, valerie kept calling them "bellinis," even at the end when colicchio corrected them. just bad. bye, valerie (just watching it now, tivoed so no idea who gets sent home) ← on tv, people always say "bellini" and "mar-sca-pone" and they said "parpadelle" once... there's others i'm sure. maybe it's a regional thing, but blini is blini, mascarpone comes from mascarpa in italy and pappardelle is just that. at least in my experience. ::shrug:: ← Actually, Valerie, Antonia et al. kept saying "buh-lini", which is even worse. And then there's saying "carmel corn" for "carAmel corn", or "carmelize" for "carAmelize". Carmel is right by Pebble Beach and Monterey. Caramel is the candy. Drives me wild every time I hear it. ← Even Padma and Gail said Bul-llini if you listen hard.

I think they picked the right person. Zoi seemed to be a timid cook rather than a chef and all those tears drove me crazy. She complined because there were so many team challenges, but until the numbers dwindle I can't see it going any other way. Bedsides when Chef C. came through the kitchen he asked who had made what dish so they must be jundging them as individuals. One more point, had they done indivudual challenges, Zoi would've been gone a long time ago.

Laurie Colwin had the easiest, best brownies. They were "Katherine Hepburn's Brownies" and can be found in her collection of essays, "Home Cooking or More Home Cooking".

try this site http://www.oldcookbooks.com/

Ryan has to be next. He's useless in spite of the fact that he's "been cooking since I was 11 years old".

Neptune Oyster in the North End! Best oysters in the city!

thanks, I'd tried the web site and it said it wasn't available till noon EST

Trying to find the complete list.....can you help?

Not only right, that's the whole idea behind a review. Advertising shouldn't even come into the radar.

we didn't do this but it's a cute story. after my husband told his friend about using rice krispies as breading his decided to try it, but since they only had raisen bran they used that and the whole family helped pick all the raisens out of the cereal!

My target audience is more along the lines of people at work that are asking each other what to eat and they can't decide. I've done this a million times myself. So you get the folder that has a bunch of menus in it and thumb through them. If they went to my site, they could filter the list down to their part of town or zip code so that would make a much smaller list and see restaurants, most of which they're familiar with, to make a decision. I forgot to add, my original idea was to make a site where restaurants could update with their specials for the day or week. My brother-in-law puts out a bi weekly menu, something I've been putting up on my site. I'm going to be doing this soon. To the other poster about France, I was thinking that this could easily go national and even international, ala craigslist. I never think small. ← The only thing I see that might bite you in the but is that there are so many rest listing sites that cost nothing! Ads would work better but you might want to check into what ads cost in a certain city. You might be able to charge more say in Chicago rahter than Cleveland/

Maybe not menu related but when my friend I were at a "young, hip place" we asked the server how the mushroom soup was prepared and he said - in all seriousness - "Boiled". We laughed and laughed.

ditto on this exactly I feel the same way about the cheese section I find most of it lousy and never buy it unless I need the big thing of chevre for a recipe I love their cream yogurt and butter.. .. the selection of dried fruits and nuts ...fantastic that is about it from there I love the store but I only buy a few things consistantly ..nothing premade that is for sure as above as I have had way too many disapointments ... ← About a year ago a Trader Joe's opened within blocks of my house. We were very excited! but the more we shopped there the more we were disappointed in a lot of their stuff. We also realized how over packaged everything is. So what if you have organic whatever, if it has three or four "biodegradable" wrappings, you are defeating the point.

me, too.

Is it stuffed? If so you may have to toss it. I'd be a little leary of serving it anyway. 8 days is a long time for fowl to be sitting around.

Isn't she pregnant? That would account for having larger breasts. ← I think in the past she was just thin. If you see old shows everything about her is thin. In Newer shows her breasts are bigger, but she is rounder all around. She has mentioned that she doesn't run because of her large breasts and, jokingly, that if you've got them you might as well make the most of it.

What? How do Wisconsin and th big apple have anything to do with each other?

the seat thing - i would've asked him nicely to move a little. We once - at a very nice, but sort of destination restaurant - sat next to a table of tourists who had a guide with them. The guide talked nonstop throughoout the whole meal. She was telling them all about the area etc, but I wanted to tell her to shut up. So did my husband. I was reveiwing the restaurant and thought about mentioning the event in the article, but knew it wasn't the restaurant's fault. But maybe the yakker would've read it and realized it was her?????

Ruth Reichel maybe Mimi Sheraton both because they "broke barriers" pick up a copy of American Food Writing compiled by Molly O'Neill. there's no shortage of influential woman fod writers. I'd even add Ms O'Neill.

I couldn't watch Sara even though I think she's a true professional/ She does has a habit of sucking, almost slurping, in air while she's talking that totally disrtracted me.

if you want something to be round - say pizza dough - roll it one way. Give the dough a quarter turn and then repeat all the way around. I just learned that and WOW! what a difference. Maybe you are too hard on the items? anger management classes might help (HA HA)

So it's a slow day at work and I thought I'd play detective for you. I found this book http://www.nataliemaclean.com and in it is a chapter called the Merry Widows of Mousse. All I found were pictures but they are of the very champagnes you mentioned. I Googled "Merry Widows of Wine" and the 3rd chapter came up. Hope this helps. Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass by Natalie MacLean

Season 4 has to be great.t's being flmed in Chicago. I have this weird thought. It seems the vibe of whatever city the show has been filmed in is reflected in the show, especially regarding the way everyone acted toward one another. San Fran had a eclectic group of truly talented people. Accpting of one another even if you didn't "like" them. LA was superfical and selfish and the best person didn't win. All Hollywood like. Miami was laid back and everyone got along. Chicago should be fun and upbeat.

http://www.amazon.com/gp/product/006122814...id=W2BSNZ9TV7JN is a new book on waiting, and looks interesting (despite the title.) But you don't write a book because there isn't one out there-- since while you are writing one, a similar one could be published, so you never have a guarantee of no competition-- you write because you have a story to tell. If you have a story, tell it. I do think you should try shopping it around before starting the labor of writing. If nothing else, you'll get free advice about what the public likes. ← I saw the title you mentioned and didn't think it was too interesting. Half the book is about a romance with a chef. Let me say, from the beginning, and this may sound crazy, but my goal is to win a James Beard award with the book. I want it to be that good. ← Don't write to win an award. Write to write a great book!