IrishCream

Large...Starbuckese for small.

edit: Robert Brown beat me to it, of course.

Very attractive servings. Is each dish typically prepared at home or would some be purchased ready-to-serve?

Thank you for pointing out that value is a relative term. Depending on the country one finds oneself in, "fine dining" may not have "culinary value" because it does not express the country's heritage. Mexico is a great example. Sure I have eatan fabulous French-Mex food. But I can eat a more authentic mole, tamale, etc., for a fraction of the cost at a small unpretentious hole-in-the-wall. Yes, I miss out on the view....instead I enjoy the genuine thrill of the owners when they find a turista who appreciates their food.

Coolhandluke....you just described my ideal gimlet! As a confirmed vodka gimlet drinker, I always ask for fresh lime juice. This is to protect myself against the many bartenders who put in way too much Rose's...a splash would be fine but in the last few years I have been getting GREEN gimlets. I'd rather they put in no sweetener, than have a sickly sweet drink. Has anyone else experienced this problem? Strangely, while I always drink them out, I have never made a gimlet at home.

And to think I have been trying to explain to my newly acquired 13 year old step-son that farting publicly is rude and inappropriate behavior (especially when he purposefully aims them my way). His response is that he loves his farts and, in fact, is proud of them! Times sure have changed since my childhood when silent but deadly was an art.

Dear Husband...

Nevermind.

Helena, I ordered the 8" Thai one from importfoods.com last year. When it came the capacity was only about 2 1/2 cups (less than the 3+ cups promised). I emailed them and they responded immediately with an apology explaining that they are handmade and while they try to check them all for capacity, on occasion a less hollowed-out one gets by. They offered to either replace it at no charge....or to refund 1/2 my purchase cost (either way it would have cost them them about the same amount by the time they paid for shipping). I didn't feel like packing it up again so chose the 2nd option and sure enough...2 weeks later I received a refund check just as promised. I was very impressed by the level of their customer service and I love the mortar. It does require extensive rice grinding to season.

I'll second Taco Cabana...really pretty darn good for fast food Tex-Mex. And just about every little town in Louisiana has drive-through daquiri stands. It's the only thing that saves me when I vist my strict Baptist mother-in-law in Sulpher (the daquiris come in styrofoam cups so she thinks I am drinking a soda).

You got it! The rain in Spain falls mainly on the plain!

Ooooooooohhh...I like that! You just click the word "quote" on the post you are going to quote from...then you go down to the post (below where you are gonna write yout post) and delete what you don't want. Then write your post.

I am over the days trying to follow this thread. But I am constantly flummoxed by the fact that when Steve posts a quote, it never shows the author. Steve...can I, or someone else, help you learn how to quote? I mean absolutely no offense by this...just sometimes I want to go back to the quote you refer to and it is difficult to find it.

I bought cheap plastic shelves at Target and have taken over my laundry room.

How many restaurants are opening every week?

Thank you BBhasin...very interesting post. Are you still cooking professionally?

Great article. But how about some advice about storing the storage containers? For years I have been haunted by plastic storage container cupboards. You know, you open the cupboard door and several tumble out? And they are never the right size...or if you find the right size, you can't find a matching lid? Several months ago I got so frustrated I threw out all the containers without lids...now it seems I am only left with containers that are way too small...and lids that are too big...and they still tumble out. I really hate them.

Too funny!!!!!!

Sigh...I am still wishing I could find a way to avoid it, but this thread has pretty much convinced me that it is worth the extra effort (and fat calories?). I dug through my cupboards and found a little contraption called a "Fry Baby" that I haven't used in years....it allows one to deep fry small quantities without a ton of oil. But I still need Sichuan Peppercorns! Any thoughts on that, Eddie?

Very nice article. I am curious...have you actually cooked any of the 10 minute recipes? Do they taste as good as they sound?

Typically, as long as it's not "really" illegal, like drugs, they just confiscate it if they happen to search your luggage. But twice, when I told the customs agents I was smuggling something, they let me keep it (Cuban cigars from Canada and plumeria cuttings from Hawaii).

indiagirl..you have such amazing instincts! how did you know that a shady verandah is the perfect place to drink a gin & tonic?

How can we only be #31???? VOTE!

carpet bagger...do you know the brand? I have been looking for good European butter in the Bay Area and haven't found any.

Super Targets in Houston sell La Brea bread. I went in once to buy some a few hours before a dinner party and the Ciabatta didn't feel fresh. The baker swore it was baked that day but said "no problem...come back in 10 minutes and I'll have a fresh loaf for you" and she did. It may not have been pristine and artisanal but it was a whole lot better than any other bread I could buy in a Houston grocery store.