alacarte

Anyone see the WSJ article declaring POM to be the "ultimate mixer"? I like to think that they found the idea here.

What happens if you cook the "batter"?

Another vote for 2nd Ave Deli's chopped liver. Straight up out of the container...mmmmmm......

I would say fish tacos too. A little chipolte mayonnaise, a little cilantro -- YUM!

I recall that in college, I read a magazine article which said that a certain supermodel regularly consumed a whole, roasted head of cauliflower -- and nothing else -- for dinner. Since I had my first off-campus apartment, complete with grubby kitchen, I thought eating a cauliflower dinner would be a great way to look like a supermodel on my limited college-student budget. So I put an unadorned cauliflower in a pan, turned on the oven, and left it there for about an hour. It was awful. I couldn't eat the whole thing, and I did not look one bit more like a supermodel. Boy do I wish I'd had some of these recipes on hand....

Poetic justice would be that all restaurant critics would have to end their tenures by running a restaurant.

I'm always curious what the publishers/owners are telling the editors at every magazine, and how much credence those demands receive. I always thought that Gourmet was a publication with the luxury of editorial independence, though.

When I returned from a Hawaii trip (um, 10 years ago), what I missed most was crushed ice served with adzuki beans. I also was introduced to sushi while in Honolulu. Excellent Japanese food available there. It took me a long time before I found another worthwhile bento box.

This is one of my favorite blogs yet -- the pictures are especially bringing this to life for me. Torakris, I've noticed that iced coffee is one of your staple drinks. Do you make it yourself, or is it one of the prefab coffee drinks I've seen in takeout sushi shops? I've always wondered what is in those coffee drinks, since I can't read the list of ingredients in Japanese.

Black & white M&Ms sound stylish, like a tuxedo.

how much butter in that shark repellant? but seriously, that's a great little synopsis. I'd never have found that on my own.

Your mom, and your grandma, and so on all had cooks??!!?? sounds like you're the lucky one!

I have no heirloom recipes either. That's one reason I began collecting old cookbooks. You'd be surprised how many "family recipes" are really things that Great-Aunt-So-And-So clipped from the local newspaper cooking pages, added a dash of nutmeg, and made a family tradition. That doesn't mean that we prize them any less, though.

I have to admit that it's crossed my mind to cancel, but I'm willing to wait & see what news comes out between now & Saturday.

Clementine sections over vanilla ice cream, and doused with Grand Marnier...

Robert, the no-chicken-nuggets kids menu sounds fascinating. Can you share a couple of items on the menu with us?

and on the "third hand," breast-feeding, even at the table, is probably one of the most effective ways of quieting a wailing baby in a restaurant.

I think the restaurant's hands are tied unless other patrons complain about the screaming child(ren) in question. And shooting dirty looks doesn't count.

I learn something new every day...

Agreed, it sounds like something from the Gallery of Regrettable Food.

Happy Belated Burger Birthday! Hope it was great.

In the UK, that's what they call hard rolls. Sometimes any sandwich served on such a roll is referred to as a "bap" too.

I read today that the Washington "mad cow" is a DAIRY cow, not a beef cow. So much of the swearing-off-steak may be premature.

Another strange pie:

sounds totally gallinaceous, man...