gfweb

You mean "no worse than when you brought it home"?

NYT said it was a best something earlier this year

it was a great thread while it lasted

An obsequious bully. Nearly an oxymoron. Or very crafty indeed.

Mekelberg's

I'm old school, brother @Rotuts ; - ). Still on DSL, which is so crappy it might as well be dial-up.

Yup! You missed the ; - ) in my post.

Exact same thing happened to me w kung pao shrimp last week. Too damn spicy.

Looks more like a NY strip ; - )

I thought of @gfron too. I also wondered about how a few acres of woodland and swamp could be that intensively foraged and still hold up

It is AC.

It wasn't well-meaning, I think. It was intrusive and bullying. I can imagine how he treats his staff.

The guy was a PITA.

Its called White House Subs. IIRC the place will put mayo on a hoagie...which would get you thrown out of a few places in Philly.

There's a hoagie shop that one is supposed to rave about. But how praise-worthy can a sandwich be? Some of the salt water taffy places in Ocean City ( a little bit South) let you watch the machines making them; which is god for 10 minutes of mindless staring.

There's a lot of casino dining...not to be confused with fine dining in AC. Knife and Fork (if its still there) is an old standby.

I think your review of the BSO is a bit harsh. I've used it for a few years and am quite happy with it as a small oven. The Oster thing looks interesting too. It might offer an upgrade in headroom but other than a big roast chicken, I'm not sure I need it. CSO would be the hands down winner if a little larger. As it is, i think it is the best of the three, if small

Great stuff!

That's kind of nuts. Unless its a benefit of some sort.

I'm going to be out there at t he Encore in a couple months. Any recs for a high class dinner?

It appears that this infection is running its course without claiming too many victims.

I've noticed the same thing. I find t hat SV steak is better a touch more done than I'd like it when seared/roasted. So traditional cook gets MR...SV gets somewhat less than medium, which gets the texture to my liking.

Stuffed peppers w cabbage sounds very PA Dutch

I add cream and then mash. Yukon Golds for me. I contend that they have better flavor and never taste like dirt as some russets do. I use a masher because the ricer is in the back of a drawer. It starts out in front, but sneaks back at night.

@Lisa Shock I'd love to hear your memories of the NFNS auditions.