scubadoo97

I currently have both white and red grapefruit, tangerine and bananas

We will be in LV next month. Suggestions from the other couple who we will be with have been Sensi Nobhill Aureole Red Square Kokomos These are all new to me. They go to LV about every month. I'm not a gambler and am only going for the food and shows. Any feedback and or recommendations on these would be appreciated. Nobhill seems to be at a much higher price point. MM @ the Bellagio looks to have a more extensive menu at the same price.

Thanks for the feed back. I've had a really good experience with vanilla beans from an ebay vendor and this looks like a great place to order saffron.

Anyone ever order from Saffron.com ? I'm thinking of ordering 1/2 an ounce http://saffron.com/

I concur, completely. Some of my favorite meals were at one time peasant food.

a couple of minutes on high should heat up a wet rag to a high enough temp for a long enough time to kill a lot of germs.

I just toss mine in the microwave for 2 min. every couple of days and after washing the raw chicken off the cutting board. I can't imagine keeping it steeped in detergent.

Did you cook it on the stove in liquid or braise in the oven? Flank has so little fat that if the meat is cooked too long past being done it can dry out even sitting in liquid.

Sometimes I like to put them through a ricer for a smoother texture and other times I'm in the mood for a more rustic texture and use the old fashioned bent wire masher. For flavor and texture I add butter, cream and milk or any combination of those ingredients as well as salt and pepper of course. Roasted garlic adds a nice flavor if you want to go there.

Florida is not one of the states where anyone got sick yet it's not on the safe list. Why? What is the common thread that would cause the same illness in 16 states? How are tomatoes grown that would introduce salmonella? Inquring minds want to know. It was a shame to see the grocery stores throw all those tomatoes away. Wouldn't salmonella be killed by the long heating needed to turn those into a nice cooked sauce?

Wonderful news Chad. Congratulations on the book. I have one on order from Dave at D&R Sharpening Solutions as well as a whole boat load of sharpening paraphernalia. I can attest to the fact that without the claw you risk becoming clawless. After nearly loosing the tip of my index finger a couple of years ago I'm curing those babies back and making that claw.

No you are not wrong. I would say some places have creative dishes but not amazing. I ate at Carreta's Sat night for the first time. Some very nice food but this isn't NYC, Chicago or Las Vegas. Here is another nice restaurant on Clw beach. Bobby's Bistro http://www.bobbysbistro.com/menustart.html certainly not amazing but this is Clearwater. Finding good local fish done well is amazing to me with so many mediocre chain restaurants around. Hey I would take fresh fish or shell fish grill to perfection eaten on on a wood picnic table with the sights and smell of the Gulf as a back drop over a lot of over prepared meals. Do enjoy your stay. Let us know where you end up and how it was.

My opinion for what it's worth is that out of the 3 I've tried I like Leblon. It's slim picken here as well and I have seen Pitu which I have not tried but have heard is the bottom of the barrel so have passed it up. So far I've had 51, Ypioca aged and Leblon. The Ypioca aged which I thought would be the smoothest was by far the harshest of the 3. 51 was smooth and Leblon was as but with a little more sugar cane flavor. I drink most of my spirits straight up so it's was no problem to sample these neat. My most recent cachaca cocktail was made with some pineapple chunks and lime muddled with sugar and mixed with cachaca.

← So aren't the two channels related. Just a lateral move from one sister network to the other. I guess the demographics are different on FL than on FN.

I think a lot of wine is bought by the appearance of the label

You can watch them here at Hulu http://www.hulu.com/top-chef

Must head south! Thanks Mark, the photos were wonderful and I see many things that I order in a heartbeat.

I have been getting into making Manhattans recently and have been drinking bourbon for a few years but had never tasted rye. Very little to choose from in our local stores. The other day I picked up a bottle of the Wild Turkey Rye and was pleasantly surprised at how good it was. I like it better than bourbon and it makes a great Manhattan.

confused, what doesn't sound good? Please elaborate.

I've been away as well but since you are staying on Sand Key you could go to Guppy's on the Beach which is in Indian Rocks and a short distance from where you will be staying. http://www.3bestchefs.com/guppys/ Caretta on the Gulf at the SandPearl on Clearwater Beach has a nice menu and also isn't very far. Just back over the bridge to Clearwater Beach http://www.sandpearl.com/Resort/Dining_Fin...l_SandPearl.asp Island Way Grill which is at the entrance to Island Estates heading off the beach towards Clearwater is okay http://www.islandwaygrill.com/ These are three good restaurants that should have something for everyone. Take a look at the menus. For sushi Kiku's is one of the best in the area http://www.clearwaterbeachkiku.com/ Have a good time. They just finished the Beach Walk on Clearwater Beach. http://www.clearwater-fl.com/gov/depts/pwa...ects/beachwalk/ There has been a lot of construction on the beach but they are trying to make it more upscale with addition of many new large expensive condos. I have fond memories of the mom and pop motels which are becoming a thing of the past and Australian pines on the beach that are no more. If you want to enjoy the beach there is the Sand Key park just adjacent to where you are staying. Very nice beach.

Fate was sealed on a coin toss. Dale is a good cook but doesn't play well with others and has never broken out of his comfort zone.

Had high hopes when I got the first one right but then went down hill from there. I got an incomplete.

What type of restaurant are you looking for. Innovative high end, good seafood cooked correctly, beachy with good sunsets and your feet in the sand or casual dinning that's decent,? Give me a little more to go on. Grew up in Clearwater and live in Dunedin, just north of Clearwater. edited to add, how far are you willing to drive and where are you staying?

I am not a member of CI but did search the web for the recipe. None instructed to split it down the middle. So when you cut it you are cutting it longways to create two long half cylinders out of the round, correct. My wife's mother likes to do eye of round and roast it in the oven and then have the butcher slice it for sandwiches. I've always hated it as a tough, flavorless piece of meat so would love to find a way to do it to produce good flavor and texture.

George my wife is the same way. We grill flank steaks a lot which have that nice tapered end so there is a range from well done to medium and I put the thin end at the hottest part of the grill.