elfin

Can't have turkey sage dressing without celery. Cream of celery soup is delicious too.

King, King and more King!!!!! Why is it that it is cooked before freezing?

There was a girl in my high school who pulled out her eyebrows and ate them.

R. Tagore Julia Child (I would have her select the menu and wine) S. Diagilov Robin Williams

By all means, Bandung. Indnosian food which is rare in the Midwest! It has a website for info. Great quality food, really great staff and mellow atmosphere. Do NOT miss this place!!

Hard to find Point beer (brewed in Stevens Point, WI but now Augsberger has shown up on the shelves after a long, very long absence. Anyone know the scoop on these two brews?

Is there a good potato /vegetable peeler you can recommend? I have bought the cheap variety (which work ok until it quickly dulls and rusts) and name brand (Henkels) which was really disappointing.

Sandra Lee and Rachel Ray- and they cancelled Bourdain?!

The way they make them in Cuba is to muddle fresh mint leaves in a simple sugar syrup. (Cane syrup is more authentic). Add ice, pour in white rum, fresh squeezed lime juice and top with club soda and a wedge of lime. Ole!

I agree with Suzanne F. A mojito with other herbs, fruits or other flavorings is simply not a mojito. Had my first mojito in Havanna, Cuba and have not stopped drinking them since. Got the recipe and now make my own with the mint that (over)grows in my garden.

Cream of Mushroom Pho Lobster Bisque Fish Chowder Clam Chowder (New England style) French Onion (without the crouton/cheese Split Pea with plenty of ham off the bone These are not in order of preference which mood dictates.

Never got out of the rug souk to eat in Sharjah-shoppers anorexia! Found that the Lebanese restaurants are the best for inexpensive but filling dining. First heard the term "Machine Chicken" at a small Lebanese place located near the Airport Hotel. The Airport Hotel has a lunch buffet that serves plenty of food -some Indian-some Chinese- with dessert for under $12. Near the Howard Johnson hotel was a small Indian place that catered to the taxi drivers. It was terrible. We never found a decent Chinese place but we did not go high-end. Dubai's shopping reputation far exceeds its dining-which it wants to remedy. The number of 'star-chef' restaurants have really exploded. It is not a place that wants budget or midrange travelers/diners.

The Indian food in Kenya is the same you get everywhere else. One of the best Indian meals I have ever had was in Mombasa 15 years ago. I also remember fish n chip places in the capital.

Peeve No. 1-Failing to disclose prices of the Specials either on table card or by server if no table card. Peeve No. 2 -no table card explaining Specials-sometimes hard to remember preparation/ingredients (if number of Specials is high)with verbal rant. Peeve No. 3-Thai restaurants that do not put the condiment tray{chilis in vinager, dry red chili, chili sauce and crushed peanuts} on the table. In the past the tray was already on every table. Now you have to ask for it and the server typically has to ask another table to fork it over while they are eating (or vice a versa). Peeve No. 4-Dirty high chairs or booster seats.

What is the buzz abouit the Hotel d'Institut-a hotel management and cooking school located on Rue St. Denis. We stay there and enjoy the free breakfast prepared by students. I think that it is sponsored by the government. We never stayed for any other meal. The tour of the kitchen was interesting and the students friendly. An economical place to stay.

Steak N Shake.

I would love to attend but my due date is Aug 14 and if history repeats, I will be late. I just have to learn how to make chilaquiles. I hope the class will be repeated!

Air France airplane food.

We call them "Rectum Rockets". To properly order the burgers you say "Six Castles" rather than "Six hamburgers". The onion rings are the best-real rings in a beautiful crisp batter. But they maybe phasing them out and replacing them with 'onion chips' which suck. In the South White Castle's twin is Crystals.

Watched the first half. HATED IT! Hated him-what a whiner. Was planning to watch the remainder but my baby needed a diaper change. I was laughing to myself that I would rather change her diaper than watch this guy bitch all the time (maybe the second half was better...). Will watch next week to see if he is different in the kitchen.

I do not put sterling flatware, crystal or my good china in the diswasher. I usually give the sterling a good rinse or soak to remove any salt residue to prevent pitting/corrusion. Next I soak all pans but due to lack of counterspace, I stick the pans on the stove or in the oven until I get the sink cleared. Pans are usually washed last. Linens are thrown in the washer. Then I go from the front of the house to the back-claearing dishes, napkins, glasses and left over food-it all ends up in the kitchen. I then put leftovers away. By now the dishwasher needs to be unloaded and reloaded. I then wash the plates and let them airdry until I need the countertop to do the flatware. A quick hand dry and the plates are back on the dining room table to be put away in the morning. The same process is repeated with the stemware and flatware. Then I tackle the oversized platters and special plates that can not go into the dishwasher. I finally do the pans. If I can not get them clean without real effort, I will let them soak overnight. Counters are wiped down. I am off to sleeep. The floors and table tops (unless wood) are dealt with in the morning. Re friends-I like to clean my way and do not want the help. We have a rule-I won't help at your house and you won't help at your house. However I always seem to be doing dishes at other houses. I like to help.

When paying with plastic, we usually tip in cash so the server gets the $ that night. We have heard horror stories about restaurants making the waitstaff wait until the credit card company actullay pays the restaurant- and servers who have left have missed out or there is a lag. Another story is that after another restaurant shut down, it refused to reimburse the staff for the charged tips and back pay.

Maggie, is Chicago Produce located on Lawrence Ave on the north side of the street in a tiny strip mall? There is a great Mexican grocery store on Lawrence with I think the same or similiar name. It is truly a find for low price produce and, IMHO, great pork chops. The butchers are the most friendy around and are way too kind at my feeble attempts at Spanish. Plus the Perdue whole chickens are always 99/lb. I also buy their fresh chicken livers. The meat is always fresh. The limes are usually 10 cents each ( I stock up for my famous fresh Mojitos). Meanwhile the chain supermarkets sell limes 3/$1.

I love a great steak and can not duplicate same at home. Have stayed away from most chain steak houses since I live in Chicago and we have terrific local spots (Gibsons for example). So, steak joints on an expense account are one of work's perks. However, it would not be my first choice if there are other 'splurge/account expense places that have more complicated,local or famous cuisine. My last expense account meal was at Tru which I picked out (my firm's tab). Also if I am in Florida I would eat at the best fish place rather than eat steak. What I can't understand, is why everything at a steakhouse is served a la carte and at outrageous prices---$7 for creamed spinach or a baked potato. Isn't the mark-up on the beef enough?

We always pick up great pates, cheeses, bread, pastries all from the various shops on Rue Daguerre-right next to the Denfert-Rochereau Metro station. There are also fresh veggies, meats and fish as well as wine sold there as well but we do not cook when we are in Paris. There is a Monoprix on the corner for what it is worth.