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Toronto Star – November 23, 2005 Pink tea secrets by Jennifer Bain --------------- In praise of Pakistani food by Surya Bhattacharya The book is Tea and Pomegranates: A Memoir of Food, Family and Kashmir by Nazneen Sheikh. --------------- Wines fine enough to give by Gordon Stimmell, Gord on Grapes Stimmell gives his "fave raves, guaranteed to stroke even the most hard to please wine geek." All of his suggestions are under $30. --------------- This brew is no fun by John Filson, Suck it Back Filson reviews Monty Python Holy Grail Ale. --------------- Getting eggy with it by Jennifer Bain Recipes: * Chorizo Scrambled Eggs * Chorizo-Jack Quesadillas * Balsamic Fried Eggs * Basil Scrambled Eggs With Toasted Breadcrumbs * Chicken Liver and Red Wine Omelet * Multi-Tomato Salad With Blue Cheese Dressing --------------- Chef passes on her passion for cooking by Marion Kane

Personally, I like the freezer bowl machines because as long as I store the bowl in the freezer I can make ice cream anytime. With the other makers, I have had to make or buy large quantities of ice before using the machine.

I agree that treats shouldn't be forbidden. But I don't think it has to be all or nothing. Personally I would offer delicious, satisfying treats (like homemade cookies, good quality chocolate, good frozen yogurt, buttered popcorn, etc.) and cut back on highly processed foods (like Doritos, Chips Ahoy, etc.). That way, kids still learn about moderation, but they also learn that eating greasy chips just for the sake of having something salty to snack on isn't worth the calories.

I would have absolutely no problem asking for a taste if it was something I was thinking about ordering. But I think I might feel uncomfortable asking for a taste just out of curiousity when I didn't actually want to order the item. However, I don't see why such requests shouldn't be honored and I would guess that this waiter either never had such a request, had recently worked in place where such requests were not fulfulled, or (as therese said) was already on the kitchen's bad side.

I think healthy foods would become more appealing to him if he ate them more. We become accustomed to things after a while. Once I started eating healthier versions of my favorited foods (such as oven-baked fries) I found high-fat version (such as fast-food fries) greasy and unappealing. I definitely agree with the suggestions of getting a cookbook, letting him help shop, and growing a few things in the garden. I have known many kids this has helped! Even one who refused to eat anything but peanut butter and jelly sandwiches -- three meals a day -- gulped down the gazpacho he helped make by the bowlfuls. If you haven't done this already, sit down with him and help him make a list of all the things he likes or would be willing to try eating. If he feels like he has some input and control over dinnertime, he might be more willing to eat healthier foods. Just the fact that you are respecting his likes and dislikes when it comes to food may help. A lot of kids like raw veggies more than fresh. If he likes things like raw carrots with dip, there's no reason he can't have that for dinner instead of peas. If he likes broccoli with cheese sauce I think that's better for him than french fries even though both have fat. I agree this can make a huge difference. Not only that, but with so much corn syrup being made with genetically engineered corn, it can help keep the weird unknown things from your diets. Besides, eight Chips Ahoy cookies aren't nearly as satisfying as one homemade cookie, and homemade cookie dough can sit in the freezer so that cookies can be made as needed instead of all at once. I think it's really hard to have unhealthy snacks in the house and then limit them and/or only let some family members eat them. I think it is better to eliminate them altogether, although this can be done gradually and/or replaced by homemade versions of the same unhealthy junk food. Karate lessons are another thing that a lot of kids enjoy, and even music lessons would give him something to focus on besides eating and reading.

I was craving a hamburger today, so I drove around in search of a good burger. Then I realized that I had patties in my freezer from the last time I ground up some chuck. Paired with a fresh bakery bun and a soda it was a great lunch.

Boston Globe – November 21, 2005 <b>SPECIAL THANKSGIVING FOOD SECTION</b> Pilgrims' progress Turkey, stuffing, and pumpkin pie weren't always the stars of our Thanksgiving tables, but even the earliest settlers enjoyed a good, long feast By Emily Schwab, Globe Correspondent --------------- Squash the routine with savory sides By T. Susan Chang, Globe Correspondent Recipes: * Roasted delicata squash * Creamy braised Brussels sprouts * Saffron-braised potatoes with paprika * Stuffing in a dish --------------- Fruit and nuts sweeten deal Recipe: * Fruit and nut corn muffins --------------- Goodies that go with the grain Recipe: * Seven-grain rolls --------------- Her pumpkin soup is roundly satisfying By Jennifer Wolcott, Globe Correspondent Recipes: * Roasted pumpkin soup * Pumpkin tureens * Stewed pumpkin --------------- A homemade chutney delivers sweet rewards By Sarah Hearn, Globe Correspondent Recipe: * Cranberry chutney --------------- Is a Japanese diet the key to slimming down? By Debra Samuels, Globe Correspondent Recipe: * Spinach with sesame seeds

Why are wait staff different from nearly every other type of employee in the US? I get paid a salary and benefits, but I don't think that means I have no incentive to do anything. I routinely go above and beyond the expectations of me at work because I have a good work ethic, and because I really enjoy my job and get good benefits there. I could, however, see problems if the wait staff were treated like cashiers in a bix-box department store. If they are underpaid and overworkered, it may affect how they treat their customers. But if the restaurant pays a good salary and benefits, then they should be able to attract enough employees so that they can fire the bad ones and keep the good ones. I think the difference would be similar to the difference between clothing store employees on commission and clothing store employees on salary. Typically the employees on commission will tell you that you look fantastic and try to sell you things you may not want or need because their income depends on it. Salaried employess sell because they know the success of the store -- and subsequently their jobs -- depend on it, but not because every individual item you buy specifically increases their pay.

If they are this concerned about lobsters, I wonder what they would do if they found mice in their stores. Maybe they would turn a storage room into a lovely play area where the mice could live out their days in luxury.

Toronto Star – November 16, 2005 Learning to serve you -- Roberta Avery Recipe: * Oliver & Bonacini Café Grill's Mushroom Soup --------------- Oh baby, it's dinnertime -- Susan Sampson --------------- Cooks warm to Israeli couscous -- Jennifer Bain --------------- Beaujolais newcomers -- Gordon Stimmell, Gord on Grapes Gordon Stimmell reviews two wines to pair with sliced clove-studded ham and braised or stewed meats. --------------- Keeping menu options open Christian Cotroneo reviews lunch at Ferro on St. Clair Ave. W. --------------- St. Clair Ave. W. -- Jon Filson, Suck It Back For a chocolate beer, Filson recommends Rogue Chocolate Stout. --------------- The future for shoppers -- Susan Sampson --------------- Warm your belly with this duo Recipes: * Hot Bulgur Cereal with Dried Apricots * Egg Fried Rice --------------- Less is more shouldn't apply to the servers Judy Gerstel reviews Mye Restaurant in Oakville.

Boston Globe – November 16, 2005 Buyers face a bounty of turkey options By Alison Arnett, Globe Staff For more information: * A guide to thawing and roasting turkey * Gear: This will pan out --------------- Fried turkey is stuff of barbecue legend Kenton Jacobs carries on a Southern tradition for Boston customers By Alison Arnett, Globe Staff --------------- Life of pie By Joe Yonan, Globe Staff Recipes: * Best pie pastry * Apple crumb pie * Fudge pie * Lemon cream pie * Pecan porter pie * Pumpkin pie --------------- SHORT ORDERS Now that's good pie One Cook's Best Dish | Portuguese Salt Cod For them, it belongs beside the turkey Recipe: * Bacalhau com grau de bico (salt cod with chickpeas) Timer marches on, and on In the Market: Sweet potatoes What they are, how to use them, and where to buy them. Recipe: * Pomegranate-glazed sweet potatoes --------------- Turkey chasers By Stephen Meuse, Globe Correspondent --------------- Thanksgiving food update On Monday, Nov. 21, the Boston Globe will feature a special Thanksgiving Food section with turkey gravy instructions, recipes for home-made muffins and rolls, and vegetable ideas.

thanks. where is Angler's - i'm not familar with that. ← It's right on Route 1, I think technically in Searsport. It might be easy to miss as it is small and nondescript. Their phone number is (207) 548-2405 -- maybe they could give more specific directions. If you haven't been to the Chocolate Grille before, they have a couple of desserts that are worth trying. They do a chocolate souffle and a giant chocolate chip cookie with ice cream -- they make them fresh when you order them and come to the table piping hot. Yum!

The Belfast area has some good places. Angler's is very casual, homecooked food with good seafood and homemade desserts. The Maine Chowder & Steak Househas good chowder and lobster rolls. The Chocolate Grille in Searsport is good too.

It sounds like he is comparing a website to a big advertising campaign, whereas in this day and age I think a fair comparison would be between having a website and having a phone number. I like restaurant websites that are simple -- directions, phone number, hours, and maybe a sample menu. Although a few pictures would be nice, I don't need prices or a wine list or any major details. The problems with depending on "word of mouth" is (1) word of mouth isn't going to tell future customers your hours or give them a sample menu beyond what the recommender ate; and (2) not all customers will be locals -- when I travel, I like to pick restaurants ahead of time and I typically do this by viewing websites.

I know kids will misbehave sometimes and I don't have a problem with that -- unless the parents are completely tuning this kid out or, even worse, telling strangers to just deal with it because there is nothing they can do to change the behavior. As long as a parent is making a good faith effort to correct the behavior, I don't care if a child is being loud or unruly. I just don't like it when parents assume that because they can tune out their kids that anyone can.

I have always wanted to go to England just to find out for myself if the food is as bad as some people claim. Your experience makes me think it would be a good idea.

Boston Globe – November 9, 2005 Spanish lessons With his new restaurant, Toro, Ken Oringer brings the flavors -- and the fun -- of the tapas bar to the South End By Joe Yonan, Globe Staff --------------- At BU, students' wishes are on the menu By Andrea Pyenson, Globe Correspondent --------------- SHORT ORDERS Joy of Baking: With cookies, bigger is better Recipe: * Harbor View chocolate chip cookies In the market: Culinary sage What it is, how to prepare it, and where to buy it. Recipe: * Cauliflower soup with fried sage leaves Taste Kitchen: Through thick and thin A review of six brands of peanut butter. --------------- He teaches the world about Italian cuisine By Emily Schwab, Globe Correspondent Recipe: * Stracotto alla Parmigiana --------------- The power of peanut butter By Leigh Belanger, Globe Correspondent Recipe: * The Elvis --------------- - - - - - THANKSGIVING FOOD SECTION COMING NEXT WEEK - - - - -

Toronto Star – November 9, 2005 Who's our hottest chef? by Jennifer Bain --------------- Living the wine dream in Beamsville by Gordon Stimmell, Gord on Grapes This article includes reviews of several Fielding wines. --------------- A cool find Christian Cotroneo reviews lunch at Cool Runnings on Main Street. --------------- Cooks celebrate bounty of autumn by Jennifer Bain Recipes: * Cajun Sweet Potato Fingers with Chili Mayo * Salmon with Pomegranate-Avocado Salsa * Italian Sausages with Red Grapes * Rocco's Spaghetti Carbonara

I like this idea. I can't come up with a common thread though. I think "Basmati" is a Hindi word, and it is commonly associated with Thai food, but I'm not sure it's clever enough to be a name of a restaurant. But there has to be some common thread that would make a great restaurant name.

Boston Globe – November 2, 2005 Bull market For five decades, the North Shore has been a hot spot for hot beef sandwiches By Leigh Belanger, Globe Correspondent For more information: * Roast with the most: Recommendations for the best places to get roast beef. * Different cuts, same sauce: Other shops serving roast beef. --------------- Think globally, drink locally By Ann Cortissoz, Globe Staff For more information: * The world in a stein: Where to sample global beers locally. --------------- 50 flavorful, affordable wines By Stephen Meuse, Globe Correspondent --------------- Moosewood still has a healthy outlook, 32 years later By Roz Cummins, Globe Correspondent Recipe: * Roasted ratatouille --------------- SHORT ORDERS Tea time It's the pits Joy of Baking: A warm, citrusy burst of sweetness and light Recipe: * Lemon pudding cake Delicata squash What it is, how to use it, and where to find them. Recipe: * Delicata stuffed with rice, raisins, and Swiss chard Occasions: Cousin of bouillabaisse makes a warming supper Recipe: * Caldeirada de peixe (Portuguese fish stew) --------------- - - - - - THANKSGIVING FOOD SECTION COMING IN TWO WEEKS - - - - -

Toronto Star – November 2, 2005 Spiritual cuisine We're all used to stirring red or white wine into our meals, but are less confident about spirits But the spirit flavour spectrum is massive and each can be a valuable addition by Jon Filson Recipes: * Chocolate-Whisky Parfait * Rum Mashed Sweet Potatoes * Vodka Red Pesto Linguine If you prefer drinking liquor to cooking with it, check out the second Spirit of Toronto event on Saturday. --------------- Grocers show off bag of tricks by Susan Sampson, Crazy Cook --------------- Say cheese when preparing soup by Susan Sampson Recipes: * Cheddar, Oats & Bacon Soup * Cheddar, Ham, Sausage & Beer Soup * Soup With Greens & Cheese --------------- Open some rich reds by Gordon Stimmell, Gord on Grapes Includes reviews for three wines to pair with shellfish, shrimp, sirloin shishkabobs, and mushroom risotto. --------------- Let's pray for better service Judy Gerstel reviews Jerusalem Two on Bathurst Street. --------------- The hungry can get lucky Christian Cotroneo reviews Club Lucky at Adelaide and John Streets.

I second the Crock Pot suggestion. There are a lot of good recipes out there for slow cookers. Also, instead of trying to fix most foods on the weekends, I'd suggest a mix of making some foods on the weekends, doubling recipes during the week and freezing half, and having some weeknight meals that are very easy to make out of typical pantry ingredients. Kids often love having breakfast for dinner, and there is nothing wronf with having spaghetti or sandwiches once a week. Making a turkey once a month also can add variety to your menus.

I must admit I have never had skate before, but after seeing that photo I am going to need to get my hands on some. I look forward to today's recap... after your break, of course!

I go to restaurant websites hoping for locations, hours, directions, menu, and pictures. I have seen some sites with message boards but never paid much attention to the comments. One problem with allowing comments is that if robots find your site, they will post all sorts of links to sites you don't want to be associated with, and/or eat up your bandwidth and cost you a fortune. This happened to me recently. I like the tasting idea, or even a free (couponless) offer such as free fries with the purchase of a burger. As for the name, I don't see why the offical name can't be "The Original No. 9" while keeping "Hamburgers" or "Burgers & Shakes" on the logo as a desription. Then it could change to "Restaurant" as you expand, but while you are offering mainly burgers & shakes people will know what to expect. I have been to restaurants like that, where something like "Pizzaria & Restaurant" or "Pasta & More" are sometimes tacked onto the name even though they aren't part of the official name.

Toronto Star – October 26, 2005 A trip to Susurland by Jennifer Bain Bain also reviews the cookbook: * One Susur Lee meal, coming right up Recipes: * Wuxi Braised Pork Roast with Roasted Vegetables and Corn & Barley Compote --------------- Rolling out the barrels of beer by Jon Filson, Suck it Back For more information: * Cask ale? --------------- Strange smells, strange tales by Gordon Stimmell, Gord on Grapes --------------- Happy Halloween by Jennifer Bain Recipe: * Hot Dog Mummies --------------- There are delicious ways to welcome the grim eater by Susan Sampson