weinoo

What gin are you using? What proportions of gin, tonic syrup and club soda did you use?

I think it's more than a water filter that makes clear ice.

This is what should have been done...it's management's job. If people get loud and obnoxious in a bar, they're asked to leave (or shown the door). Same thing should happen in a restaurant. We're unfortunately at a time in the "evolution" of society where there are people who don't respect boundaries when they are in public places. Sometimes they need to be told how to.

What the fuck is a Rachel?

If they put a show on TV, and nobody watched, is it still a show?

James' Peterson's Fish & Shellfish: The Cook's Indispensable Companion is one of the best as to the who, why, when, what and where. And David Pasternack's (along with Ed Levine) The Young Man & the Sea is a great guide.

In Italy, they sell a version which actually is alcoholic (I think it's called Campari Soda), which makes it just that much better.

Yeah, that's what I'm hoping - because after an hour or two, I'd be started to get worried about food safety.

My version contains lots of tarragon, for sure. Chicken and tarragon - a perfect match.

No to the first part. Sure to the second. With pink slime, consumers aren't being told that. With Maryland crab cakes, they're being, depending on who you talk to, misled as to the potential for the crab itself being from Maryland.

I make this really delicious chicken salad...no mayo, lots of herbs, mustard, e.v.., lemon juice, vinegar, etc...call it French style.

You see, this is exactly what I'm saying.

I think from the article, while they aren't actually out on the street like carny barkers screaming: "Maryland crab cakes," unsuspecting consumers are probably thinking that's what they're getting.

Since I'm a big fan of crab cakes (I had a couple of them last night at Dino's, in Cleveland Park, that were excellent - and 100% Maryland crab), it hardly comes as a surprise to me that the majority of Maryland crab cakes are not made with Maryland blue crabs at all...this article in the Washington City Paper blog discusses the situation in depth: Seems like Maryland is a style of crab cake, rather than an indicator of where the crab comes from. A marketing tool, if you will. Since I've known this for quite some time, I avoid crab cakes unless I specifically can trust the provenance of the product. Does this bother you? And what other products are fooling us?

Plenty. I make all sorts of things on toothpicks (banderillas)...recently I did baby artichokes with roasted red pepper and pickled onion. Anchovies, high-quality tuna, olives, etc. all go well together on picks. I'm a big fan of mushrooms cooked with sherry and pimenton. Tiny 1 bite crostini topped with all sorts of things.

I make smoothies. Is that cooking ?

Since you're in northern New Jersey, I'm going to assume you're not getting local cantaloupes, a fruit I generally have good luck with. Most likely what you're getting now is from Mexico or the desert southwest. I can't say I've had as good luck with much of the "summer" fruit I've purchased - that is, fruit which generally ripens at this time of year in the northern hemisphere. I've had a couple of good peaches from Georgia purchased at a farm stand in Delaware (and good tomatoes, too!), but the peaches I've bought in NYC (also from GA and CA) have been lousy. Cherries have been kind of blah. Local strawberries are okay, if a little watery from all the rain - when I was in Florida in April, I bought some farm stand local strawberries there that were the best I've had in years. Obviously, two of the biggest factors affecting the quality of the fruit you or I may buy are the weather and the ability to actually pick good fruit - which, imo, is much easier to do when dealing with local product.

I like to pre-heat my oven to no more than 300℉. Then I pre-heat the pan in which I'm making the frittata over medium heat while preparing the ingredients. I beat the eggs with salt & pepper, add any other ingredients (precooked if necessary, like with vegetables, but I'm partial to herbs and freshly grated parmesan). I use both olive oil and butter in the pre-heated pan and pour in the egg mixture. Let it set for 3 - 4 minutes on top of the stove and then into the oven until it's done. Here's a breakfast frittata I've made with leftover pasta.

I, too, am an early arriver. I will be happy to sit in my car while waiting for the appointed time to approach so I can be on time. I take late arrivers personally. I think it's a sign of disrespect. They may not mean it that way but that's the message they're sending: "I don't care enough about you to show up when you asked me to." It's about good manners and being courteous. It's about being a mature, responsible adult. It's about respecting me and our friendship enough to show up on time. What I said.

"Really good" might be a stretch for Annapolis dining - restaurants tend to be pricey and mediocre in my multitude of experiences dining there. If I'm going anywhere, I'm going to Cantler's for crab. Be forewarned - it's a bit of a pain to get to - by car. However, Annapolis is both historic and beautiful (as well as touristy), and a walk through the Naval Academy or along "Ego Alley" is a worthy few hours spent. Some of the boats (okay, yachts) moored there are amazing.

Now, going the other way (south towards Miami) there's a really great Russian grocery on NE 79th St called Marky's. Make sure you outfit your car with a good Coleman cooler to keep stuff cold on your shopping jaunts! For local seafood flavor in that area, Captain Jim's on S. Dixie Highway fits the bill. It's a market and restaurant - a bit divey but whatever they've got freshly caught is worthy. And then you're not gonna that way without checking out Little Haiti.

As someone who has been dealing with Delray Beach for some 25 years, when my parents first moved down there, I'd say Glick's is somewhat passable for certain things. And certainly passable for anything kosher. There used to be a coffee/bagel place a little further west on Atlantic right around Hagen Ranch, but since that closed Bagel Tree has become the defacto bagel joint. The problem with anything in Delray is that it's way too much of a schlep from Lauderdale to be useful for a quick run out for bagels.

It's so "new" that it's 10 years old . Just like with many of the better pizza places, you can certainly run into a stinker every now and then. But for an overall South Florida pizza experience (especially dining in the restaurant), it's pretty acceptable - I also have a confessed weakness for the occasional chicken wings cooked in that same oven.

On Kent Island there are: Harris Crab House The Crab Deck

Scott's was my favorite this year.