sabg

white bean dip..i think got the recipe from recipezaar...de-lish and cost about 1.25 toast , put on top, then broil i will find it now

i am going to be in the city on sat afternoon with lots o time on my hands. i would like to check out a couple of places. 10 ave and what st ? any other recs would be appreciated. thanks

i like ooze and ahhs

yes, 3x. food was good on 2 ocassions. 3x had an excellent lobster, steamed. v nice menu and great martinis. large bar that gets to be scene. the only negative i found was very high ceilings created such a noise level it was very distracting to me to the point i wont go unless its very early and off season

do you boil it or just let it steep in hot water? thanks

2 friends went on sat and said it was great. we may go on thurs if we dont go to brandl in belmar which i highly rec, its byob

Yes. It's a store, not a restaurant. food tv did a story about them and i didnt remember seeing seating.....i guess as long as i bring my own utensils i can sit on the sidewalk....i dont think i would last knwoing i had pocketful of nova or caviar

IS RUSS AND DAUGHTERS TAKE OUT ONLY?

enjoy, cant wait for the review. i go on saturday.

Now, I generally make my own yogourt but in a pinch I use "Astro" brand Balkan-style. Not sure of its availability in the US. i dont know anyone that makes their own. is it difficult? can you tell me how

yougurt question?? do you folks use a particular type? i just buy dannon. a friend only uses buffalo and another uses some organic mid eastern brand i can't remember the name of

i was there about a yr agao, very casual. my son loved it. got a bit carried away butr loved it. they have a bar and also offer fish

this is 1st time try with new recipe..tawny port sugar and lemon. marscapone whipped topping. its for a group of 25. i was going to poache them then cut in half and add the whipped topping with some fresh mint. i would love any other ideas

i want to make poached pears for a party tomorrow evening and my pears ar not ripe. i was poaching them in port. can i poach them without being really ripe or will it just be a waste? thanks

what type of mussels did you have? were they the black ones or the green new zealand? did you have a long wait?

i have heard l'impero mentioned a few times in passing recently but know nothing about it. can i get a little info? thanks

looking for a couple of rec's in the area. thanks much Moderator's Note: Threads merged here.

i am just getting into preparing india food....what would be a good book to get some history on the differences in the regions? some of the different spices, meats etc?

this sounds sooo good. do you warm them up?

are they the small one bite size..cut in half, bit of goat cheese, warm them up and add a drop of reduced balsamic or good balsamic...i just reduce the cheap supermarket stuff...i had about 10 for the lunch the other day

I use the Foodsaver Pro II Model. You should be able to get it NIB on eBay for ~200 vs. $300 on the Tilia website. Here's a link to eGullet's FoodSaver thread. do you mainly use it for meat? do you notice a differnece in the taste as opposed to just freezer wrap? i'll bet it looks a lot better just hit the foodsaver thread, for some reason did not see it the first time. thanks much, definatley getting on

I use the Foodsaver Pro II Model. You should be able to get it NIB on eBay for ~200 vs. $300 on the Tilia website. Here's a link to eGullet's FoodSaver thread. do you mainly use it for meat? do you notice a differnece in the taste as opposed to just freezer wrap? i'll bet it looks a lot better

how do like that vacu pak? i have been looking at them for years, if you can believe that. after that chicken pot pie recipe, you are my god. on your say, i may own one by lunch. also if you have brand rec, that would be great

Ice wine has to be the most successful fraud ever pulled off in Canada. what is ice wine? have i been living in a jar?

i have not heard of the chicken spaghetti? any chance you have the recipe? thanks