guajolote

Come on, you two really had it going on. As soon as I started a new thread it died. Oh well. TRU is a Lettuce restaurant too. Anyone ever been to that place in Water Tower? It's supposed to be OK.

This guy does I've tasted homemade Kahlua and Bailey's before. They were OK but not as good as the oringinal, they tasted like the "knock-off" brands. It would be a fun experiment though. I didn't know Aretha Franklin's Dad, a minister, made liqueur?

I had a nance flavored liqueur from Honduras once - ack! Agevero is a tequila flavored liqueur, it's really tasty (Link)

Smoked Scallops Serves 6 as Appetizer. 1/4 c olive oil 2 T chopped ginger 6 sea scallops Saute the ginger in the olive oil, let cool. Coat each scallop in oil, and add salt and pepper. Smoke for 5 to 10 minutes over a medium fire. Keywords: Hors d'oeuvre, Seafood ( RG246 )

Yes, Charlton Heston in Planet of the Apes.

I've never heard of adding smoked meat to posole but it sure sounds good. Queretaro is a great city with great food. I like using leftover BBQ (except there usually isn't any left over ) to make fried rice.

That scallop dish is great. I think the mayo on seafood is a Peruvian thing. Try adding finely minced garlic (if that's not too spicy) or shallot, along with some herbs- parsley, thyme, orgeno. A little dijon would be good too. Lemon doesn't curdle mayo because mayo is mostly oil, at least 90%. There is no dairy in it.

Drink a lot. Good luck.

Must go to Blimpy Burger. Order the Ultimate Cheese Sandwich: Fried Egg Fried Onions Fried Pepper Rings Provolone Swiss Mozzarella Blue Cheese Dijon Mustard Lettuce Tomato Kaiser Roll

2 good restaurants in Ann Arbor: zingerman's blimpy burger please continue with your bickering Edit: please stop knocking the Dutch

Have you ever had the horse meat fat from behind the mane? I saw this in an Iron Chef episode where Korn (the Japanese dancehall reggae star, not the California metal band) was a judge. Happy Birthday Torakris

Great pics A.W. Did Liam eat anything or is he still addicted to formula? What would Sneed write about if it wasn't for Gibsons? That's like half her column every day

Sometimes I reduce them but I always seem to get a lot of "scum" while boiling. Maybe it's coagulated proteins from the meat?

Kristian, Here is a CTA Map. You can catch the red line downtown at Grand or Chicago (the stops are on State Street). To get to Sam's get off at North/Clybourn. It's about a 2 block walk Northwest of the CTA stop. To get to Binnies get off at Belmont. Binnies is about two blocks southeast of the CTA stop. Both stores are in busy, safe neighborhoods. The Binnies neighborhood is called Lakeview and is full of restaurants, shops, etc. If you are going to eat on your trip go to Binnies. Sam's neighborhood is very suburban like, lots of strip malls. Cabs are readily available. A cab to Sams from dowtown will be about $5 each way, a cab top Binnies will be about $8 each way. Let me know if you need really detailed directions.

http://www.newscientist.com/lastword/artic...le.jsp?id=lw997

Tastes like horse; oh, of course I figured you had tried it. Ever had dolphin (the mammal, not the fish)?

You can buy it in Japan It's similar to whale meat. Whale meat looks like beef. Picture of Whale Meat

Also called dorado in Mexico. Click for Picture I think most restaurants/fish mongers have switched to Mahi-Mahi because of this confusion.

I remember there used to be this packing material that was essentially cheesy puffs without the cheese. You'd open up this big box of computer equipment and you'd smell this corn flavor. It was edible, but not particularly tasty. These are made out of corn starch. My daughter got a toy that was a bucnh of these, all different colors. You could "glue" them together by licking the ends and pressing.

This kind of started on the Top 5 Chinese restaurants with these comments: A.W. Brig Craig Camp A.W. C.C. What do all of you think? I agree with Awbrig that Ambria and Everest are great. I also love Brasserie Jo. When the Corner Bakeries started opening I loved going there, but now the quality has slipped and they are overpriced. Maggianos seems to exist only because of their supersize portions. In general, if I can get a similar experience from a non-Lettuce restaurant I'll pick that over the Lettuce restaurant most times.

I was just going to grow the lettuce in the spring. I can only get decent lettuce at the farmer's market in May, June, Sep., and Oct. around here anyway, so I know it won't do well in the hot months. I'm going to give it a shot, I have very little to lose. Thanks

That's the whole point, they give them out for worthless research.

I forgot about these: Here's some food related one:

welcome marinade, hope you stick around. This looked great except for the pork tenderloin , I hate pork tenderloin

Marinate a leg of lamb w/ : olive oil rosemary anchovies garlic lemon zest garlic chopped black olives Cut some slits in the leg and push the marinade in. Roast on a grill