TrishCT

...The neck of handsome Rocco is on the chopping blocko...

Thanks for that update, it sounds like she really got a lot of bang for her buck and she learned about a new cuisine. Like the hokey pokey, that's what it's all about! Thanks for a good tip.

We all leave behind a legacy. In 'It's A Wonderful Life.' a man who thinks his life was a failure realizes the importance his kind actions had on so many people. McD's is a successful chain that provides affordable food and is a model of efficiency. However, what is the cost of those actions? It's not a health food restaurant, nor does it need to be, but the company engages in deceptive practices and provides unnecessarily unhealthy supersized products. Is the food something to be proud of? What's in a shake? Not milk...not ice cream... McD's could be so much more than what it has become. E-Gers write on here about many wonderful places they have dined in around the world. And what does America offer the world? A chain of McD's. Perhaps a new CEO with vision and a conscience will keep tab on more than just the company's bottomline. Now that would be a legacy.

Pardon, Chris Cognac san, But Yes...what? But to which... what? I can tell you, you are right!...I can not be any more specific...plus it would ruin the fun..Plus it would get posted on Iron Fans.com just like he posted my Kitchen Staduim photo from my web site!...but at least they credited e gullet! Only time I have seen Ostrich eggs was in Fear Factor! Gotcha!

Pardon, Chris Cognac san, But Yes...what? But to which... what?

From the NY magazine interview: Union Pacific has a fresh look, but in front of the Zen waterfall and flowers sits a stack of books and one of the pots DiSpirito is selling on QVC. “I want to sell my books and products. Is there something wrong with selling out?” asks DiSpirito. “Every chef is looking to cash in on his brand and notoriety. I don’t have a brand like Martha, but negative press certainly affects it. Sure, we got letters saying ‘You were so mean on the show.’ It bothers me. I want to be loved just like everybody else, but people should judge my products on their merits and not figure out what is right for me. Put me next to any chef, any time, and I’ll be better than them. I can cook. Let’s say I am overexposed. Should I be judged poorly for it? Purism is boring. They say I want to be an actor. I’ve turned down modeling and acting jobs. Was it wrong for Da Vinci to want to sculpt after painting?” Even I don't have anything further to say about this.

Now of course I am wondering if my guess of potatoes as the secret ingredient was correct... Hmm...and if not a seafood sorbet....gasp... an ice cream?? Too funny! Chris, thank you so much for the tid bits, I will definitely be tuning in. The tv promos have been very effective as well for generating interest.

1. Anything interesting or exciting happen, if so what? 2. Did they really cook everything in an hour? 3. Was anyone frazzled...or especially cool under pressure? 4. Any mishaps? 5. Any escaping eels or cephalopods? 6. What dish(es) looked especially good...bad... 7. What, if anything, knocked your socks off? 8. How did the "Chairman" do? 9. Witticisms/comments from the judges? 10. Was Miss Cleo a judge, substituting for the japanese fortune teller? 11. Did Flay in any way, shape or form redeem himself, or de minimus, not embarass the USA? 12. What was the theme ingredient(s)? 13. Was any seafood sorbet made?

It's not funny that McD's as a food purveyor has polluted the bodies of many people (i.e. lying about animal fat used in their fries, amount of high sat fat products, etc...) It is also not funny that McD's as a corporation has driven good local mom and pop food joints out of business. Guess maybe there really isn't anything funny here after all.

What happened to our inside scoop from our ace reporter...? The show's about to broadcast.

Well... it couldda been his last big mac attack. Just needed to say that.

...no wonder the customers are complaining about cold food...

Irwin, what do you recommend ordering there? So many things to choose from...in particular what do you enjoy?

Carp check out The Smoking Gun for a few pages of the actual suit.

Wesza, you begged me to go here and I finally did! We had a terrific time. Roseland is an Italian family-style place that has been in operation for 40 years, and it looks like it has never changed. Welcome to a delicious time warp. And the pizza is indeed very very good! The house specialty is a white clam pie...but one in our party has a seafood allergy... so we opted for sausage and garlic. If you like thin crust, it doesn't get much thinner than at Roseland's, yet the crust still retains chewiness. The sausage and garlic were fresh and plentiful, the sauce (in my opinion) is a standard cooked plum tomato sauce, and the cheese tasted like standard mozzarella. The sum of these parts however equalled a delicious pie. I would imagine that the specialty pizzas listed on the blackboard are even better than the one we opted for-- they contained a lot of fresh ingredients. I will definitely re-visit for another pizza. Salads included with our entrees featured a good lettuce/greens blend, tomatoes, and some marinated mushrooms, olives, and small slices of provolone. Nice little touches. Lasagna was made with homemade noodles and was excellent. I snitched just a bite of it and the fresh pasta was so good I think next time I might order one of their homemade raviolis (about 5 different ones to choose from). Chicken Parmigiana was good, but not spectacular. What was spectacular is the size of the portions. There seemed to be at least half a pound of mozzarella on the cutlets. I took 80% of my dinner home. A pitcher of birch beer was the perfect match for this meal, but beer and wine are also available. Surprisingly, although you can get wine by the glass, Roseland's wine list contained some $30 -$50 bottle choices. I was surprised they had wines in that price range considering the casual atmosphere. We ate early...around 5:30 pm...by 6:00 pm the place was full and people were waiting in line for tables. No reservations accepted. If ever a place was all about the food, this is it. Definitely worth a visit and easy to find off of Rt. 34. Thanks again, Wesza!

When I have to chance to dine with mom...we don't usually discuss sex.

Was he wearing a suit...?

You might be nuts but I love ya and yer enthusiasm!

My son has been working for a few weeks at a brand new supermarket and according to him (If you choose to believe an 18 year old college student), supermarket mint is the herb known as Mint. It is not peppermint or spearmint, those are variations of the mint plant. That's his story anyway....

Yes indeed...quite dapper... wasn't sure if it was FG or Tom Wolfe....

This show about hot dogs in the United States was produced in 1999, but I never saw it...until tonight! Lo and behold there was Mr. Steven Shaw navigating his way around Papaya King and Gray's Papaya in NYC. I caught it on Connecticut Public TV, and it was so good it could even make a vegan crave a dog.

...Waiting for a jail sentence?

I remember in the 1970's (heck I guess I must be old...) when chicken was not nationally advertised. You went to the supermarket for chicken...and you bought...chicken.... Then the divine Mr. Frank Perdue came along and all of a sudden America was told it takes a tough man to make a tender chicken... and voila a star was born... Marketing genius! Now that everybody is carrying CAB... What is happening to the other red meat purveyors out there? Have they all lost their jobs? As Clara Peller would say, "Where's the beef?" Also, I don't want to start a chicken calling thread, but a lot of folks, myself included, do not think Perdue is the best quality chicken in the marketplace, although it certainly is the most prolific. Time will tell with CAB.

Thanks for the lesson, very interesting. Would that mean that the best bet for CAB is steaks with marbling, i.e. sirloins, and that for something like cube steaks the designation is less significant?

It seems like this stuff is in every supermarket nowadays and heavily advertised... "We only sell certified angus beef." It's also appearing on a lot of restaurant menues. Is this worth tooting a horn about? From what I can tell there is nothing outstanding about the meat. Is there some kind of cache' I am missing?