rconnelly

I beleive VU is on hold.

Just got back from NYC where we enjoyed a plethora of meals in many different restaurants: Momofuku, Lupa, The Bar Room at The Modern, Cru and Fresca. Loved them all but I was totally knocked out by the food we had at Momofuku. loved the hams, the steamed buns, the peas.....and the strawberry shortcake was fab! Service was great too considering it was late. Say what you will, this is a smashing restaurant.

Does anyone know where I can get information on the number of people taking cooking classes? I'm guessing the numbers have increased in recent years but for the life of me I can't find stats anywhere. I'm writing an article about local cooking classes and while all the teachers and owners say their numbers are up, few have hard stats. Thanks ahead of time for anyone who might know.

I'm not sure what you are asking for????

I have been having the same problem no matter what tool I use! I've had more cork in my wine in the last few months than I've had in years. I think it's a consipracy. And if I

I loved Giada's comments. They seemed honest and actually kind of helpful. Let's take bets on who is getting offed next. I say the squirrely guy, Paul, or maybe Rory. Do you think they have in mind the kind of show the want to do next and then pick the person who fits that bill? I honestly can't see any one of these guys with enough personality or skills to pull off a whole show. And that Amy chick. She says she's a freelance writer but Googling her only brings up two pieces she did for one of thise websites that let people think they can write. Ugh!

Wraps are one of the dumbest foods around. I refuse to eat them. If I wanted a burrito, I'd order a burrito!

Don't you think the choice of ribs, knowing full well they take 4-5 hours, was a stupid one? That shows the eoman is a ditz. I bet she's gone in the next show.

Okay Denver Foodies, I know there are restaurants listed on threads but honestly, please tell me your "must" top ten recommendations where you would take out-of-towners to dine or at least tell them to eat there.

So what did they tip? Just to be nosy. There's nothing wrong with charging a share a plate dish, so noted on menu. It's done all the time. $2-$5 per person. You do it enough times with this group and more than likely they will not return. Problem solved.

So why do these people look familiar? The "I've been to France you haven't" woman looks familiar. did dhe win a Food Netrok Challenge? And the Salmon like a fish...he looked so familiar as well. Their info on FN doesn't say much.... I hate when that happens.

Niagara Falls US or Canada?

It's interesting to see how people read this book. Some work from cover to cover. Others, like me, read a bit here, a bit there. Either way, I'm glad everybody is getting into it.

Recipes, too. I ran into the book at B&N today, or it ran into me. One way or the other, it came home with me. I am thrilled. ← Isn't it grand? I've barely skimmed the surface, but I love it. There is one excerpt from Jade Snow Wong's "Fifth Chinese Daughter". I read the book as a young girl and rereading the piece brought me back to the same space I was back then. It was from that excerpt that I learned all about Chinese cooking. I cannot believe what a flashback that was! What a feeling!

I just reread an excerpt from "Fifth Chinese Daughter" in Molly O'Neill's amazing compendium of American Food writing. In that article, she said it was traditional to wash the rice until the water ran clear. I also learned that from a Chinese friend of mine a long time ago. Now brown rice might be different, but I think an old traditional way would be worth the try.

Great Italian in Phoenix...my answer to that would depend on what great Italian that one had exposure to...I am not a fan of much of what is considered "great" by people in town. I find it too be out of date and not executed well. There is someone that I consider the best Italian chef in town but he is supported by poor service and by my friend's last report to me that ruined his meal. As for Mexican...I think most would list Barrio Cafe, Los Sombreros (chef just left), Tradiciones at the Ranch Market, Carolina's (best tortillas), Pepe's Taco Villa as some of the better spots in town. I am not sure that I would prefer any of them over Mi Nidito, El Torero or any of the spots down your way. Hope That Helps, Molto E ← thanks molto! You have great insight to good Mexican food if you know anf love El Torero.

So where does one go for great Italian in the Phoenix area? (any typeP And while we're on the subject. What about Mexican? (preferably Sonoran) any and all help will be greatly appreciated.

I agree! Guac should never be eaten beyond 24 hrs at the most. I would try using a wooden spoon to mix though. Metal might affect coloring and taste.

Actually, I've ended up watching all the career reality shows on Bravo! And say what you will, "Top Chef" is the most interesting, challenging and fun of them all. "Top Design' was a snore and the thing with the hairdressers is odd but interesting. Maybe it's just because I am into food, but TC is it.

BLTs. The best sandwich ever! So no mention of Philly cheesesteaks? Chicago hot beef? Beef on weck?

Mixed Meals =R= ← Guess my neck is really on the chopping block here. Just curious as to the why of the posting. Fire away!

In spite of all the discussion here, I'll bet the restaurant review is one of - if not the first - columns read in any paper.

Okay, so I know it's not in NYC. But a greart source for amazing sea salts (and mills) is Flavorbank.com

Marco's - great Italian - upstairs, small and cozy. Lisa will take care of you. Neptune Oyster - has got B & G beat by a mile and a half. Try a mix of oysters and then oddly, the burger! It's a killer! Both are in the North End I also love Eastern Standard - it's very "grown up". Clio but bring your credit card. I also love Hammersly's (sp ?) in the South End. It's one place you should order the chicken.