sammy

I like it chunky, my dog likes it smooth. Nothing is funnier than watching her try to remove the peanut butter from the roof of her mouth.

From today's NY Post and an earlier egullet post. dinner in the dark As was suggested, more about groping than food.

Is LEY really that much different than what Emeril, Charlie Palmer or Jean-Georges are attempting to do? LEY has a name for their company as opposed to being identified with a name chef.

Mix mayo with some pureed roasted red pepper (puree roasted red pepper with some olive oil). Makes the mayo a pretty color as well.

FG, is that in Fairfield, CT?

Been very satisfied with Voiello pasta from Italy. It was supposedly Barilla's (Italy) second label and is very inexpensive. An Italian deli/butcher/caterer in Norwalk, CT is selling 2 packages for $1 in all shapes and sizes. Only English is "durum wheat pasta product." FG another positive: 17.5 oz packages!

Unless of course it was prepared by a French chef.

Forget about the subjectivity of the reviewer. He's just terribly inconsistent with ratings. Didn't you think after reading the actual review of Otto that it would be awarded no more than one star? Compare the text with Grimes' review of Branzini of a few weeks ago. The review for Branzini seemed quite a bit better than Otto's yet Branzini only received one star. Same price points, level of service, atmosphere, etc. so you can compare apples with apples.

Ed Brown's (The Sea Grill Restaurant) The Modern Seafood Cook

There is a recipe from the Zuni Cafe Cookbook for Braised Bacon which is incredible. Uses a slab of 2 to 3 lbs and makes the bacon mouthwateringly tender with an incredible rich taste. Used it in several dishes including a great soup over the next 7 to 10 days.

Happy to report that I do not believe Peter Luger's is going downhill as I was there yesterday and the steak, salad, sides and service were exactly the same as from previous visits. It was noticeably less crowded than usual, even for a Sunday afternoon.

An example of poor upselling happened to me while recently dining at Morton's. After we finished dinner, the waiter asked if my 6 year old daughter would like another Shirley Temple. That is nothing more than a last ditch effort to boost the bill by another $3.00. He ended up losing more than that from his tip!