Dana

*bump* We had dinner at Alexanders' last Saturday, and it was really nice. No apps, but Steve had the chicken and lemon soup and he just loved it. I wasn't feeling adventuresome, and just had the salad, which was very nice, with seemingly homemade dressing. I chose the 'sampler platter' because I couldn't decide and he got the rib-eye. Doesn't seem very Greek, but he thought it was terrific. The platter I got had spanikopita, moussaka, pasticio(sp), a big potato wedge, and a couple of other items which I can't spell. The waitress was very sweet and recommended a nice red from their short but all Greek wine list. Another lady came by ( I assume she was the owner/wife) and checked on us as well. I love this place for terrific food in a nice, but not over-the-top atmosphere or price range.

I totally agree, and it's usually what I do. If there are very many things in the product that I can't pronounce - i.e. salad dressings - I usually put it back. I usually can make the product better from scratch anyway.

I hadn't kicked in my .02 regarding Da Marco's, but I feel the same as FM. TOO LOUD, no place to wait, although we were seated right away, I felt intrusive standing there at someone's back who was trying to enjoy their dinner. I felt rushed at DM as well, and the waiter never bothered to send the wine steward over as I was looking at the list. The food was great, of course, but the whole experience was just not as elegant(?) as Mark's. At DM, we were seated on the porch, next to the canvas wall. I really don't want to eat in a tent. I will go back sometime for lunch - I hear their lunch is super, but if I'm going to spend $$$, and my husband is squeezing into his dress slacks, I'll pick Mark's every time.

*bump* For a much-needed evening out, my husband chose Mark's, and I quickly made a reservation. Again, everything was spectacular. They were out of the Prosecco we had enjoyed last year, so we started with a nice glass of bubbly from South Africa. I chose a starter from the chef's specials - lobster tasting, and Steve opted for the Ahi tuna starter. We moved on to another of the chef's specials---a Kobe tasting constisting of sirloin, flank, and the star of the show, (in our opinion) the braised short ribs. The ribs were meltingly tender and so flavorful. We both saved them for last and ate really small bites, so they lasted longer....the sides were incredible as well. I really need to work on my knife skills to try and replicate the tiny dice Mark's does with their vegetables. The potatoes were 'risotto style'. I just have to try that. Steve finished his meal with the grilled banana and pineapple split, while I enjoyed the cheese plate. We complimented our dinner with the same Vino Nobile as we had before - a wine I don't think many people drink, but one everybody should try. What a super evening. I can't say enough good things about Mark's.

I have to recommend americasbeststeaks.com for dry-aged beef. It's owned by some friends of our daugher and her in-laws. The steaks from here are incredibly dense, beefy, and tender. They dry-age them on their ranch (which is in the middle of Kansas beef country), so they control everything. The rancher's name in Billup, I can't recall his first name. They provided the prime ribs for our daughter's wedding - over 300 guests. I can't tell you how many compliments... just awesome steaks.

Did you have a honeymoon? Is there something you could re-create from that? Otherwise, I'd go for cheeses, olives, some Italian salamis, a baguette and fruit, and, of course, a bottle of good wine.

Chi-POL-tee instead of chipotle is like nails down a chalk board- especially when mispronounced by 'professionals chefs'.

I use Marlene's method - I usually use my little mini-food processor - and it comes out great every time. Last year for Christmas breakfast, I added some chipotle pepper, cut back some of the lemon, and served it with eggs benedict, and it was a huge hit. My SIL was licking the bowl.

I don't have a case, but I always take my chef's knife with me if there's the remotest possibility that I'll be cooking. No one I go to visit has a good knife (except my daughter, and I bought the one she has for her) and I just can't deal with wimpy, lightweight knives. I sort of felt silly at first, but my family has gotten used to me now. If they want me to cook, and they always do, they'll just have to put up with my little habits. I'm off in search of a knife case.......

I saw that on her web site. We won't be there till the next week - probably Tuesday. I think Lidia is going to be there over the previous weekend. I would loved to have gotten her to autograph my book(s). Is that a yearly event?

The rinsed potatoes also stick together less than non-rinsed. If you rinse, then squeeze dry, your hashies will be looser, therefore crispier. If it's a more cake-like texture (crispy on the outside and creamy on the inside) don't rinse, and don't stir often.

Another important 'skill' besides proper seasoning with salt is proper searing (browning). Whether it's a quick sear for a steak or searing before braising, the caramelization process, to me, is one of the most important things to learn. Even getting a good sear on ground meat to make tacos can make the difference between just ok and wow, this is great! What'd you do differently?

I completely forgot I had started this thread!!! We don't get to Lidia's often, (daughter moved to western KS) but have been a few times, and I'm going back with her next month. So sorry for y'all who have bad experiences there. We've had nothing but a great time with great food every time. I'll report back again in June after our next visit - hopefully with pics.

Back to breakfast, Susan----I made the muffin recipe in the March issue of Fine Cooking today and was very pleased. The method gives you a base recipe that you can add various flavors to. The muffins came out light, but still muffin-y with a somewhat course crumb yet very tender. I made pineapple and ginger today, but cranberry/orange is on my list.

We were in NOLA in March and didn't take the Katrina tour, but did take the regular city tour. (though Grey Line) It included a lot of city history, a stop at a cemetary, a bunch of parks, as well as a turn by some of the devestation. You really can't tour too much without seeing some since 80% of the city had water. After taking that tour, we had seen enough, but were glad we had taken it.

You might need to reduce it some more- how much water did you have to how many bones?????

I fix tilapia almost exactly the same way!!! Sometimes I use Wondra flour instead of panko, and skip the flour/egg, making more of a 'miller's style'. I usually deglaze - not something you can do easily in your situation - with white wine, then add some shallot and capers, along with the butter and lemon. If you saute the shallot and capers, then deglaze and add the butter/lemon, I think that would work for making it ahead. Some finely chopped tomato is good as well. We use tilapia when we do a 'fry' with shrimp also. It's a delicious little fish, affordable and adapts easily to a lot of dishes. I notice that a spring mix is often on your menus. Do you usually make a dressing or does everyone use a commercial dressing?

Hope I'm not too late to be counted. CAKE

I agree with jgm on the 'Simply French' idea Carissa had. That sounds like a show I'd be interested in. TVFN has enought Italian, enough kicked-up, off the hook personalities. I think a real woman with a concept that's not already done to death would have been really nice. Just my 2 cents.

My mom and grandma always call that sound the "ping". I used to can a lot of green beans and what ever else I could when I didn't have a paying job. Now, I just don't have the time or energy (for clean-up mostly) to do it. When I retire, though... I have canned Suvir's Tomato Chutney with great success and with much appreciation of one of my spouse's co-workers. It's wonderful.

So sorry, Susan. Mythoughts are with you.

Also pinto beans, ribs and potato salad. Anything Tex-Mex like enchiladas, refried beans and rice, etc. Chicken Fried Steak and gravy with mashed potatoes.

A little lemon zest is always good - everything tastes better with lemon!!

Didn't I see the recipe for the Rosemary-Parm Coins in a recent issue of some magazine? It sound familiar, and great for nibbles. This whole meal sounds incredible. Very impressive Don't feel bad - my control freak tendencies would have kicked in, too. Thanks so much for sharing.

I'm so glad ya'll enjoyed K-Pauls. It's been our favorite for many years. We were there about 3 weeks ago, and I had the Corn and Andouille soup and loved it, too. My husband always gets the jambalya. My main was the eggplant canoe (I can't spell pi-row) and Steve got the tenderloin. We were delighted as always. Also went to Acme for lunch. Incredible oysters. We ate a dozen each, then went on to the Peacemakers. Eat On!!!