
dls
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Everything posted by dls
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You may want to consider Nobu at The Shore Club http://www.shoreclub.com/dining.html
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I make it a point to get to Cane Garden Bay at least 2 or 3 times during each visit to Tortola. Quitos, Rhymers (same family), Stanleys and others are always a good time. Simple fare for lunch - seafood, good sandwichs, and great Rotis. Dinners are a bit more elaborate but still with a laid back island feel. Note: Best to call ahead to make sure Quito is in if you are going solely for the music. For a little history and additional info on Cane Garden Bay see the following link. http://www.bviwelcome.com/articles/canegrdn.html
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While doing a google search on an unrelated subject, I came across several tapas recipes from Tasca Restaurant in Brighton, MA that, on brief glance, appear to use many of the items that you have and can easily be prepared ahead of time. See following link. http://www.tascarestaurant.com/resource/recipe/recipe07.htm
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I travel to Houston 4-5 times a year on business and stay at either the Four Seasons or La Columbe d'Or. Although it's been awhile since I have had dinner in either hotel, on past occasions both have been very good. Regarding non-hotel restaurants, I recently ate at Aries and would definately recommend it. Mark's and Cafe Annie are 2 other favorites. If you know - is the current Four Seasons the same Four Seasons that was there in the mid-80's? Robyn I don't know. I've only been traveling to Houston since the mid-90s. The one I stay at is at 1300 Lamar. Maybe one of the longer term Houston residents can respond to this. Alternatively, you can inquire by phone at 713-650-1300.
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I don't honestly think that I've ever met a cheese that I didn't love, or least like very much (Velvetta and other similar products excluded). I've purchased cheese all over the world and hauled it around in my travels. I have learned that many cheeses don't belong in the overhead compartment of a plane for more than a couple of hours. Some of them get a little pungent but, that's often the point. Think limburger with raw onion and dijon on rye. As somebody mentioned upthread, maybe you have an allergy or intolerance to dairy.
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Check the outlet for special sales. I was in the Orlando outlet store around Christmas. 20% off the already reduced price for 1st quality - 40% for 2nd. Also, if you have a TJ Maxx in your area, check with them. My wife is always comming home with something she finds there - recent example was a 4 or 5 qt round LC DO for $25.
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I travel to Houston 4-5 times a year on business and stay at either the Four Seasons or La Columbe d'Or. Although it's been awhile since I have had dinner in either hotel, on past occasions both have been very good. Regarding non-hotel restaurants, I recently ate at Aries and would definately recommend it. Mark's and Cafe Annie are 2 other favorites. Which hotel do you like better? Last time I was at the Four Seasons was maybe 20 years ago. I assume it's been renovated at least once since then. Robyn Based upon location and the nature of your trip, I would book La Columbe d'Or. A small, rather unique and intimate hotel with outstanding personal service. As I recall, the hotel was the former personal residence (mansion) of the founder of Humble Oil. Not a slight to the Four Seasons which I consider the best hotel "chain" in the world and, in various locations, log 80 - 100 nights a year. Can't speak for the Warwick since I've not stayed there. BTW - I agree with Fifi's comment regarding Houstonians and the better restaurants. Most of the people that I do business with in Houston are not familiar with many of them. They seem to be stuck in some type of a time-warp regarding, and favoring, some of the "classics" (many of which are good) but tend to emphasize big meat, big Q, big Tex-Mex, etc. Also, Marks is indeed loud. In any event, whatever your choice is, you'll do better than Jax (I go there a lot also). Nice town, nice people, mediocre (I'm being gracious) restaurants.
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I travel to Houston 4-5 times a year on business and stay at either the Four Seasons or La Columbe d'Or. Although it's been awhile since I have had dinner in either hotel, on past occasions both have been very good. Regarding non-hotel restaurants, I recently ate at Aries and would definately recommend it. Mark's and Cafe Annie are 2 other favorites.
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I occasionally smoke bananas (unpeeled), split in 1/2 lengthwise with fresh rosemary sprigs in the smoker. Finish in a 400 degree oven with a light coating of maple syrup and ground pecan. Another pretty good one is smoked whole lemons (peeled) for the juice only. One typical use is as a part of a lemon, garlic, and cream pasta sauce
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Being the primary purchaser of cookbooks in our household, my wife is seldom involved with my selections. From time to time, she will purchase a book for me that she knows that I have an interest in but have not got around to buying. This is always a very pleasant suprise. On other occasions however, with tongue in cheek (I hope), she given me some real gems. Three that I can recall off the top of my head..... The Texas Rangers Cookbook White Trash Cooking The Elvis Presley Cookbook "Are You Hungry Tonight" Maybe I should put them on ebay as collectors items.
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Good idea. Retrieved IT and found a box. Instead of Goodwill, called a shelter for women subject to domestic violence and asked if they could use IT. The one they had recently died so they were in need. IT will be theirs later today.
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Just reviewed the posts of "useless" items previously submitted and, for the most part, I concur. Over the years, I've either purchased or received as gifts, many of the same items. Consequently, I thought I had nothing further to offer until this morning. As I sat at the kitchen counter with my coffee and paper I looked up and saw IT. Though not necessarily classified as a utensil, IT is my microwave oven. I don't recall using IT for anything other than warming a cup of coffee that has cooled off. A hell of a lot of counter space wasted for that seldom, sole function. IT now is in temporary residence in my trash container (pickup is tommorrow). I feel cleansed.
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Make it easy on yourself. Just "Copy" + "Paste" to new Word document.
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This sound great. My only problem though, is that before I "walk" in, I have to fly from Chicago. The cost per pound jumps up quite a bit when I throw in the airfare. It's a no brainer when I'm in the NOLA area (about 3 times a year on business with a couple of extra days of diversions thrown in). Other than that, it's mail order.
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I don't know what you pay at retail. Online, Pouches boudin is $6.29/lb, shipping included, plus a $5 per order handling fee. Unless retail is a hell of a lot less, this does not seem unreasonable to me. Still have the 10 lb minimum though. I normally get a couple of other people together to split the order for a single item. Though I have never done it, I assume that you can split the order with various items as long as you hit the 10 lb minimum.
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I've purchased (by mail order) from both Jacobs and Poches. I tend to prefer Poches. I also happen to love the Charice from Poches - both fresh and smoked. Keep in mind that if you order from Poches, they have a 10lb minimum.
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Not much in as far as memorable dining in La Paz but if you are going to be there you still have to eat. There are a number of pleasant cafes along the Malecon but they are mainly geared for the tourist traffic. You are better off going a few blocks inland for local places with better food and lower prices. There are only 2 places that I can recall the names of. The first is Trattoria La Pazta for pretty decent Italian. It's on Allende next to the Hotel Meditrrane. For good street food, especially fresh fish tacos, try Tacos Hermanos Gonzalez on Mutualismo. Though I can't think of the name, there is a great little coffee shop on Serdan where you can by hard to find beans, especially Cuban, to bring back with you. It's very popular so your hotel or a local should be able to direct you.
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I agree. This is where I always start and quite often I find what I'm looking for this way, especially for the less common dishes. Another good source for starters is chef2chef. Also, the magazine sites - Epicurious (Gourmet/Bon Apetit), Food & Wine, and Saveur. Leite's Culinaria and egullet are good resources.
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I remember hearing about this method on another thread some time ago. I have always meant to try it but I haven't had the opportunity... enough folks around for a big batch of eggs. Does anyone know the origin of this method? I'm not sure if the origin is even traceable. My method, due to a lack of patience, is an abbreviation of the original that I still occasionally do. Traditionally, the beaten eggs are strained to ensure smoothness. Butter, cream, etc are added at the beginning rather than at the end (which is my preference). The eggs are then cooked (slow continuous stirring with a wooden spoon) in a double boiler. The desired end result in either case are very creamy eggs that are somewhat custard-like. The eggs, obviously, may be eaten as they are or act as a "blank canvas" for whatever additions one might desire.
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My preference is a slow cooked method that I inherited (stole) from a French matron that was my next door neighbor in an apartment in Manhattan about 30 years ago. Takes 10+ minutes but it's a simple Zen kind of thing. Perfect time to have a Bloody Mary on the side. Use a heavy medium saucepan, preferably non-stick. Grab a stick of butter and heavily butter the bottom and full side of the sauce pan. Assuming 4 participants @ 3eggs perparticipant, gently whisk 12 eggs in a bowl and pour into the sauce pan over very, very low heat. Stir slowly, but continuously with a wooden spoon (Brief breaks from stirring for a sip of the Bloody Mary are permitted). After about 7 minutes the eggs will begin to form as a creamy mixture (no large or heavy curds are allowed). If the setting accelerates too rapidly, remove saucepan from the heat and stir briefly but vigorously. Once the mixture is very creamy and smooth add 1 TBS cold butter, and 1/4 cup milk, cream, or, my preference, sour cream, to arrest the cooking process. Remove from the heat and add 1/4 cup grated parmesan and an 1/8 cup chopped scallions or an 1/8 cup chopped chives. Obviously, the number of optional additions, based upon personal preferance, is nearly infinite. Serve immediately on warm plates with a light sprinkling of coarse salt and coarsely ground black pepper.
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I'll repeat the basics of a reply post I made on the same subject a few months ago. I was in the local Trader Joes when they were introducing Two Buck Chuck. I asked the manager "How is it?". He replied "Do you like wine". I replied "Yes". He replied "Buy something else". Nuff said
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Being charged for cancelling a reservation...
dls replied to a topic in United Kingdom & Ireland: Dining
Just to clarify, Clerkenwellian stated above that it was 2.00pm deadline and the cancellation was made at 3.00pm. Ooops. Clarification noted. I confused the times when I was posting. 2:00 P.M. still seems fair. -
Being charged for cancelling a reservation...
dls replied to a topic in United Kingdom & Ireland: Dining
Disagree, strongly. If you give rise to the need to charge, then charge, but it's not a free revenue stream. I'd say legally they would be on shaky ground if it's been charged, and the table was filled. There is a tacit understanding here, and that is to prevent loss. I'm with tryska. I, as a diner, may not like the concept of a cancellation penalty, but I understand the need of it at certain upscale restaurants with little table turnover. In this case, the stipulations and penalty were set forth and agreed upon when the reservation was made. The stipulations were not adhered to and the penalty was enforced. Case closed. The 3:00 P.M. same-day time limit seems fair. What I did not see mentioned was the actual charge. An excessive charge might be grounds to bitch. In any event, the easiest thing to do would be to dispute the charge when the credit card statement arrives. The restaurant might drop the issue instead of wasting the time to respond. -
Good call - Sounds like the same place (and food) that I found by luck about 10 years ago. Rented a scooter one day to see the island and saw a small sign for SF beach beside a larger sign with a black marlin painted on it and no text. Looked intriguing so I turned right and followed the dirt/sand road for about 1/2 mile to the beach. Very few people at the beach and I was the only Gringo (mainly a few local families). Found a spot on the beach and later went to the palapa and ordered a beer and the grilled fish and black beans. Went back 2 more times. Food from heaven.
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Scheduled service with most ferry operators post a final daily return from JVD to Tortola between 4:00 P.M. and 6:00 P.M. See link below for one of the services. I don't know where you are staying but, you may want to check with your hotel regarding transport to JVD. I chartered a sailboat for several days when we were there and anchored just off Foxy's beach one afternoon. Another evening, we went to Foxy's on a private power boat owned by some people we met. One of the group mentioned that their hotel could make arrangements with a local for round trip or return transport in the evening. http://www.jostvandykeferry.com/schedule.html