Blondie
-
Posts
686 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Blondie
-
-
Congratulations, Suvir!! I am *so* there
Do I need reservations for lunch? -
I'd like to try Luger's burger, and McHale's too.
How much is a Luger burger?
I think it's about $6, and only available at lunch.
-
I'd like to try Luger's burger, and McHale's too.
-
I think it's a worthy quest. I'm in.
-
SuzanneF seems to have said it all. I'd just like to add my thanks to Dumpling for organizing, and to Elyse for bringing the pie. I could only manage a taste after all that food, but it was every bit as good as reported.
I think the Varmints have an inkling now of what they've gotten themselves into now, and I hope they're not too freaked out
-
I'm 90% sure I can make it
-
THE place to go for a mind-bending burger in NYC is Corner Bistro, corner of West 4th Street and Jane. Don't get scared off when you see the line; just grab a beer and join the crowd waiting for a table. You won't believe how good it is -- one of the few places that actually deserves all the hype it gets.
Or go on a weekday afternoon when you can easily get a table.
-
Excellent. He certainly got better press turning the President away than he would have serving him.
Good, so you see it as a publicity stunt too
FWIW I think Clinton is still quite popular in the UK, but I'm sure someone will correct me if that has changed.
-
My point was that this hardly seems to be a newsworthy item. There doesn't even seem to be any proof that it was Clinton's people that made the call. What seems clear is that a phone conversation between a prospective diner and an employee of the restaurant ended up in the newspaper, and it's unlikely the prospective diner called the Daily Mirror to complain.
-
Still working on some music options, but please bring the acoustic instruments. We might need it for entertainment during the all night pig cooking.
I'll bring an acoustic guitar and djembe (West African hand drum). I can't play either of them very well, but anyone's welcome to use them.
-
The story didn't say that the paper was called by an unnamed staffer, it attributes the quote to said staffer. All that means is that no one wanted to talk on the record. That usually means that management has asked them NOT to talk to the press. I can't tell you how many times I've talked to employees who refused to give me their name.
Are you trying to say that you believe this is a legitimate news story that was dug up by an intrepid reporter? Or maybe that Clinton's person called the Daily Mirror (where MSN appears to have lifted the story from)?
-
Why would they need publicity if they are booked through 2004?Sounds like Fifteen is milking this for the publicity value.Why else would the "unnamed staffer" run and call the Daily Mirror after Clinton's people called?
-
Sounds like Fifteen is milking this for the publicity value.
-
I stopped in last night and had a delightful time. My pre-amuse was brown sugar panna cotta topped with an organic grape. The amuse was a cucumber poached in white pepper syrup with orange-watermelon granita. I chose the warm chocolate tart with pink peppercorn ice cream and red wine sauce. Petit fours were a tiny orange-chocolate chip cookie and coconut-covered marshmallow and a bite-size tart topped with a honeyed pecan. Everything was top notch, including the service.
As others have already pointed out, Chika and Donna are very friendly and the space itself is lovely. Highly recommended
-
Thank you for a very interesting Q&A
I spent many summers in Point Clear as a child, and several years in Mobile when I was older. Many of my favorite food memories revolve around seafood and fish: oysters, crawfish, shrimp right from the shrimp boats down in Bayou La Batre, the Jubilee. Do you have any favorite soul food dishes that use seafood? I know you live in NY now, but do you know what the food and dining scene is like in Mobile these days?
-
My point was I saw a "celebrity" waitress on television openly say she puts something in the drinks of annoying customers to give them the runs. I was curious what the substance was. I don't know how widespread this practice is, nor am I making a generalization.
She's a comedian. A very talented one at that. I assumed it was a joke.
-
Plain chocolate Hob Nobs. If they count.
The milk chocolate version just doesn't do it for me, but they seem more widely available than the plain chocolate. It's probably just as well... -
The Nerds are still around? I remember seeing them at least 10 years ago at some LBI bar. They were fun
-
Has anyone found an easy way to mount under-counter lights to metal cupboards? I have the original-to-the-house 1950s type. They're much handier than wood for painting, but I dread drilling into them.
Off the top of my head, what about magnets or velcro?
-
Glass mosaic tiles (3/4" x 3/4") might be a good solution. If the backsplash is 3/4" thick you can use a whole tile right on that edge, but they're easily cut if it's narrower. The tiles have a slight bevel so they should meet cleanly at the edge.
They come in 12" x 12" sheets to make it easier to install on the field of the backsplash. You can get solid colors, or a random pattern of several related colors. The range of available colors is impressive, and with a little bit of time and creativity you could easily do a stripe, checkerboard, etc. I have ordered from Mosaic Tile Arts with no problems. Bisazza has the nicest tiles, but I wouldn't recommend paying up for them in this situation.
You'll probably need to spend some time prepping the surface of the formica before you tile. Maybe some sanding and roughing up to give it a key.
-
I bought plain white stoneware at Ikea at least 10 years ago. No texture. I’ve been a bit rough on it, moving 4 or 5 times, and not one piece has chipped or broken. The Ikea website shows a set of white porcelain with a ring motif called, coincidentally, BLOND. It's a variation on the line Keller designed with more rings. It’s so cheap it’s practically disposable, but looks quite nice. Perfectly acceptable for casual entertaining, and I'd even use it for more formal occasions. Once I get settled into my new place I'm going to get some for myself.
-
If I'm cooking for others, MD gets stowed where the sun doesn't shine.
Soba
(I'm not kidding.
)I think this wins for most revolting use of condiments.
-
i'd like to find more info on these lights before i buy one.
does anyone have recs on battery-powered under cabinet lights?
I don't know anything about the battery-powered lights but the one you linked to looks like it would probably be ok. For 10 bucks it's worth a try. You might want to check how far up the bottom of your wall cabinet is recessed from the bottom edge of the frame. This light is 1 3/8" deep, so if the recess is less than that you may see the bottom edge of the light.
-
Blondie, if it is maple and they are good enough quality to make it worth the expense couldn't Tommy have 'em stripped and bleached and clear finished? Provided he and Mrs. Tommy can stand maple.
I like the light natural maple I found under the multi-layers of whatnot on my cabs -- at least well enough to hold me for now, until such possible time as, like Tommy, they are replaced outright. Of course this is a personal thing -- the school-furniture trip is not to everyone's taste.
Personally I would choose wood over painted cabinetry in most cases (unless it's knotty pine which I can't stand). It's worth asking for a quote, but I don't think bleaching would give as dramatic a change as seems to be warranted in this case.
Fat Guy is right about the undercabinet lighting.
John Boos Kitchen countertop experience
in Kitchen Consumer
Posted
All of the kitchen designers I know would be considered high-end designers and all of them have more work than they can handle, nearly all of it referrals from satisfied clients. Most of them will do what would be considered mid-range jobs on occasion, mostly as a favor to a friend or maybe the daughter of a previous client who has just purchased a starter home. Typically there’s not enough profit in these jobs to bother pursuing them. My guess is that most “designers” working on mid-range kitchens are attached to showrooms/home centers and are really just sales people, not trained designers.
I’ve found that people interviewing designers are very reluctant to follow up on references or ask to be taken to completed jobs. If a designer has nothing to hide this should not be a problem. Why would someone neglect this step considering what a kitchen renovation typically costs?