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Simply Potatos Hash Browns. They are in bright green bags that hang above the eggs at your grocer. OMG! They are merely shredded potatos that are the perfect consistency and hydration to make foolproof hashbrowns -every time. And (ahem-embarrassed to admit) the ready made pie crusts.

Some of the aldermen (who will be voting on the ban) had never heard of FG or knew what it was.

IT'S NOT ONLY THE POST PARTY CLEAN UP-IT IS THE PRE PARTY CLEAN UP THAT BITES AS WELL!

We called it a "Roach Coach"

Have read an article comparing 4 restaurants concerning Chef's Tastings Menu options. the article mentioned that two out of the four places allowed splitting the wine pairings with no problem. I understand that the pours were still large. Is this becoming more acceptable, requested and done? Alinea (Chicago) allowed the split while Per Se (New York) did not. Having a semi-low tolerance I for one would welcome this option. I would certaintly enjoy the food more if I was not drinking as much. Is this getting more common? Does the restaurant (and waitstaff) hate this?

Anyone see Chicago Mag's review/comparison of Alinea, Moto, Per Se and WD50 this month? Alinea came out on top! I was not familiar with the author.

Someone gave us two bottles of Galena wine (a cab and a merlot). Have been reluctant to open Anyone know about this stuff?

I adore the show on many levels-as a traveler, a foodie and a Bourdain fan. I like the pithy comments, off beat venues and pranks. Interestingly, the Travel Channel was soliciting viewer comments/opinions regarding the program. I forgot the toll free number. I was surprised there was not a web address. Hope the reviews are favorable to justify more seasons. Call in today!

Would love to make Papa Huancaina (Peruvian boiled potatos with cheese sauce) to eat while I am drinking my Pisco Sours. It seems so simple but there is something elusive about the stuff. Any input is most appreciated. Thanks

We have two girls-3 and 2 years old. Since they are in daycare all week the weekends are spent with them. We like to dine out at cheap hole- in -the- wall ethnic places and we take them along. They have eaten (or picked at) just about every cuisine. We justify our actions by believing that we are exposing them to various foods and cuisines and that eating at the wacky vacation destinations overseas will be easier. Even though the places are not fancy or expensive, we still (try to)teach them how to behave well in a restaurant. It is a tremendous undertaking and frankly some meals have not been enjoyable. -(Can we just get through ONE meal without spilling a water or dropping several utensils?) We never seek out a prime spot to sit-infact I like to sit near the kitchen to observe what food comes out the door-and I am never insulted when fellow diners see a family table and want to be seated elsewhere(I usually laugh and ask them if I can sit at their table!). We eat early with the blue hairs and typically turn a table very fast. I also remove or slide away table items such as sugar packets, decorations and steak knives from harms way. I however can not predict with any amount of certainty how my children will act (or act up) to take them to a uber fancy restaurant and will avoid that scene (if possible) until they are ready.

Ron, how does Reagan's Italian sausage compare with North Shore Meat's in Wilmette? The latter has great Italian sausage.

Add to the list of the usual suspects plenty of spicey V8 juice for Bloody Mary base, Steak and Shake canned chili, Goya mango paste and canned chipotles.

Finally cleared the smoke from my eyes... On the 4th with the Weber Kettle- Q'd a mixed grill finishing up just prior to the downpour. Dry rubbed pork chops with plenty of hot hungarian paprika, salt and pepper, wet Q'd a baby back slab, dijoned-tarragoned some chicken legs and wings, Thai chili, ginger and lime marinaded the breasts, steak seasoned skirt steaks, lemon, caper and buttered the alaskan sockeye filet, and added hot dogs, hamburgers and merqez sausages for the kids. The timing for cooking all the different meats and cuts was really difficult and the super humid weather made the start slow(I do not use accelerants). But once it got going I was a Weber slave finally cooking the salmon last. Made me appreciate more the fine art of bbq-I really can't figure out how you all achieve standard temps with a Weber kettle. It seems once I get the grill going it is hotter than Hell and there is no turning back. Lid on-lid off;vents open-vents closed- do not seem to make a difference.

Went to Blue Hill. It was everything everyone said and more. Unassuming interior, very attentive service and diverse menu. That said, the food was delicious. The frois was sublime, the duck was very good and no one blinked when I asked for the duck medium rather than rare. The pork was very good. I understand they raise their own pigs. The strawberry and lemon cake dessert and chocolate pudding were grat ends to the meal. I highly recomend the place.

Will be in NY for two midweek nights and have spent days looking through this forum's posts to find places like Babbo and Balthazar (my two go to destinations) for this trip. Since I will be dining solo, have thought about eating at wd-50 at the bar and am at a loss for one other place. I was also thinking about Sripraphai in Queens (I am not subway/public mass trans phobic-I live in Chicago). My only limit is no Japanese/sashimi places. Any recs would be most appreciated.

LOL!! Did they keep the Jewel's name secret? Was it on the stands or did they use Jewel bags? I hope that this is not a trend!

In regard to the 'food for the masses' rationale, I see no reason not to give a restaurant 4 stars if the place is worthy but may not be accessible (price) or even liked by a segment of the population. For example some folks simply do not like raw fish. Is that a reason not to give 4 stars to a stellar sushi restaurant? Was it Bruno who commented in the paper (a day or two ago) that the valet at Alinea was trying to get $30 for a premium parking spot in front of the place when the valet fee was only $10? The critic called Chef A. who was unaware of the situation and promptly put the kibosh on the scam.

"www.egullet.com--a Web site for the culinary challenged..." Huh? The e-gullet posts reporting on each aspect of the dining experience provided me a visual I can savor until I actually experience the real McCoy.

A client said that they had a great steak at Weber Grill.

I have been told to forego putting my Henkels in the dishwasher not because of the steel corrosion issue but rather the dry detergent whirling away until dissolved (microabrasion) somehow dulls the knife edge. Someone used the example of dishwashers 'etching' aka scratching fine crystal. My knives are 16 years old and I see no corrosion. But they have ben put in the dishwasher for only the last couple of years.

What is the difference between MM and the black label? How much $ more is it?

Alaska is awesome-wonderful sights and friendly people. Food is a bit pricey and portions are small but the fresh fish is terrific. Ate at the Twisted Fish and Hanger in Juneau -the salmon tacos were full of coleslaw and scraps of salmon. Grear Bloody Mary's at the Alaska Bar. In Sitka ate at Kenny's Wok-a newer chinese/japanese restaurant full of locals and decent food. Bayview was a big disappointment. Petersberg,'s Cold Storage's beer battered halibut bits and fresh King Crab yummy but pricey. Off to Anabelles. Thanks for your posts.

Would love to go to Haines but do not have the time. Hope to find some of those folks with plenty of fish to dump...hehehe

We are not on a cruise- but doing the Alaskan Marine Highway and renting cars etc. I know some of these places are ports of call for the cruises and we will keep an eye out for these picnics. We can't wait to get our fill of fresh salmon, halibut and rock fish. We noticed on our other trips to Alaska the locals tend to eat meat at restaurants while the tourists were eating fish. The only time we saw locals eat salmon was a big salmon bbq in Cordova for the 4th of July. Not a big fan of reindeer sausages but only tried them in Anchorage. I am sure not all sausages are alike...will be looking for the blueberry sauce...

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