Toliver

Hey! Don't poo-poo the milk! When my mom makes potato salad, she mixes the binding "goop" separately which consists of mustard, Miracle Whip (or Mayo, if you're so inclined) and milk to thin it out. She adjusts the amounts added until it tastes right and then adds it to the bowl full of potato salad ingredients. By the way, the same "goop" is what she uses to mix with the crumbled egg yolks for her deviled eggs. Besides, it's only a splash of milk (it's a 1/4 cup in the recipe you linked to). No harm. No foul. Oh, and don't forget the celery seed in the potato salad (right, fifi?).

My mom usually adds slices of boiled egg sprinkled with paprika on top of the salad for decoration. Easy to pick off but purty nonetheless.

What about spatchcocking a turkey and smoking it that way? I'm thinking it would help all the parts cook evenly and you wouldn't have to worry about internal cavity temp. Anyone try that?

Many years ago my dad smoked a Thanksgiving turkey on his Weber kettle grill. It turned out quite well but the smoked turkey noodle soup my mom made from the carcass was heavenly. To this day my brothers and I still wax rhapsodic over that batch of soup.

Here's something that actually combines the Salad Shooter with the Salad Spinner: "Behold! The SaladXpress!"

Is this statement true?? ← Oooo, you opened a can o' worms, girl! "The Wine Clip, Useful or Nonsense?" "The Wine Clip Part Deux, The test results"

Thanks to Bon Appétit, I have become a huge fan of Pornchai Mittongtare who took the cover photo. His work is amazing and yes, drool-worthy.

At first, I thought it didn't work for me, either. The trick is that it looks like you're not getting the entire recipe because you also end up also highlighting and copying the text of the subscription notice that hides the recipe from view. But then after you copy and paste the highlighted info into a document (I pasted it in to a new Word document using "Edit>Paste Special" and choose "Unformatted Text") you'll see you did copy the recipe, too. Then I just deleted the subscription info that appeared and was left with just the recipe. Shhh...mum's the word.

Perhaps a java & dessert joint would make it next to the busy OG. The OG isn't really known for its sweets.

Terry cloth bibs with dessert for all the patrons and the milk in the baby bottles should be served warm. The waitstaff can test the temperature of the milk on their wrists before serving. Or perhaps have the waitstaff spoon feed the dessert to the bibbed patrons while making "nummy" sounds or whispering out a hushed "Here comes the airplane!".

There's a restaurant on a main thorough fare here that hasn't been able to keep a tenent for very long. I blamed it on what must have been high rent for its popular location which is may not hold true anymore now that the shopping center it's located in is dying a slow death due to development in other parts of town. Believe it or not, the first chain restaurant in that "cursed" location was a Tony Roma's. Now how does a Tony Roma's close? After that it became a Fuddrucker's and again I ask, how does a Fuddrucker's close? Now it's a Fresh Choice salad bar and has been for awhile. Perhaps the rent has been lowered enough to keep Fresh Choice around. edited for spellling

Ann, You're correct. However, only the instructions in a recipe are covered by the copyright. So you can post the ingredient list exactly as it is written but you would need to paraphrase (reword) the instructions to avoid copyright infringement.

There was a previous discussion along similar lines: "Things that make you go HUH?, people say the darnest things!"

From the Op ed piece: So, thanks to tip pooling, I'm supposed to be guilted into paying out a 20% tip for bad service just so the good waiter (which I didn't get this time around ) is going to suffer because I'm not properly tipping the moron who poorly served me? Think again, pal. Not that I plan on eating at Per Se anytime soon but since I don't agree with the flat rate service charge I will take my dining dollars elsewhere.

Modern Spirits Vodka was mentioned in this month's Bon Appétit magazine, specifically citing the Candied-Ginger Vodka. They seem to be a Los Angeles-based vodka maker by looking at the online list of restaurants & stores selling and using their product. The Celery-Peppercorn Infusion sounds intriguing while some of the other flavors leave me with a look on my face. Has anyone tried this vodka? Is it worth pursuing? Drink recipes for the different infusions can be found on their web site under "Etiquette" and then "Mix".

Ah, I see you've eaten at Stuart Anderson's Black Angus...where they water down the Ranch Dressing until it's thinner than the iced tea in your glass. When Ranch dressing is badly made, it's enough to bring a tear to my eye. My family used to buy the dry packets of the original Hidden Valley Ranch Dressing and make it ourselves. I'd be curious to find a recipe that can truly duplicate the flavor and viscosity (doesn't that sound appetizing? ) of the original.

Bon Appétit Magazine Digest - September 2005 – 12th Annual Restaurant Issue There’s a great cover photo of a plate of Ancho-and-Coffee-Rubbed Rare Beef with Wild Mushroom Sauce from Mesa Grill in Las Vegas, photographed by Pornchai Mittongtare. Contributors in this issue: writer Eric Steinman, photographer Pornchai Mittongtare, special Bon Appétit correspondent Alan Richman, food stylist Sandra Cook and writer Kathryn Harris. There are the usual annoying ads including, believe it or not, some “trading-cards” with famous chefs who have opened restaurants in Las Vegas with interesting tidbits on them like the “little known fact” that Daniel Boulud hates bananas and loves potatoes. Bobby Flay didn’t make the cut. The biggest surprise in this issue is that they’re looking at restaurants in 5 major U.S. cities and Los Angeles isn’t one of them (as discussed in the “Letter from the Editor” section). But L.A. is covered in a sushi guide. Starters – “Quick Bites from the World of Bon Appétit” by Hugh Garvey “Restaurants to a Tee” – Trendy t-shirts from new restaurants (emblazoned with the appropriate logo) are the rage. “All-Star Sicily” – A brief promotion of a ten-day trip (for only $7,000) to Sicily that includes a jaunt to Palermo’s outdoor markets, a degustation dinner in Regusa, a cooking class with author Giovanna Tomabene and a wine-tasting journey to the island of Pantelleria. “Yoga Food” – A short blurb on a new Yoga restaurant called Nite Moon Café that will be opening soon in L.A. “3 Questions for Timothy Hutton” – It’s a short Q&A with actor Timothy Hutton. “Through a Glass Starkly” – Designer Philippe Starck has created a set of six black crystal goblets for the House of Baccarat. The gimmick is that one glass is perfectly created and the other five are almost imperceptibly flawed. “At Table with Tucker Shaw” – It’s a short Q&A with Tucker who photographed everything he ate for an entire year and published it into a book. Sounds like he would fit in nicely at eGullet. “Readers’ Favorite Restaurant Recipes” Recipes: “Penne with Mushrooms, Spinach, Rosemary and Tomatoes” (Cosmos – Le Meridien Hotel – Minneapolis); “Honey-Almond Cakes with Pineapple Zabaglione” (Vetri – Philadelphia); “Mulligatawny Soup” (Shamiana – Kirkland, WA); “Vanilla-Cardamom Crème Brûlée” (Ceiba – Washington, D.C.); “Grilled Moroccan Chicken with Curried Couscous” (Brix – Denver, CO); “Sashimi with Yuzu Vinaigrette” (Tribute – Detroit, MI); “Shrimp Cakes with Chili-Lime Cream Sauce” & “Chili-Lime Cream Sauce” (Sansei Seafood Restaurant & Sushi Bar – Maui, Hawai’i); “Grits with Ham Hocks and Sautéed Apples” & “Sautéed Apples” (George – Dallas, TX); “Sole with Spiced Lentils, Capers and Pine Nuts” (Trina – Fort Lauderdale, Florida); “Frozen Chocolate-Peanut Butter Decadence” (Elements – Scottsdale, Arizona). A side bar has some ingredient suggestions for sashimi. Table & Home – “It’s a Steal” by Laurie Glenn Buckle No need to steal those salt & peppers shakers from your favorite restaurant…now you can buy them. Shown in the two-page spread: Glass Votive from Grace in Los Angeles Custom-made china from Fleur de Lys, Las Vegas Cereal Bowl from Slanted Door, San Francisco Recioto Spumante wineglass from Spiaggia, Chicago “Three Carottes” bud vase from Picholine, New York “Visual” wine decanter from Gramercy Tavern, New York “Molten” salt dishes, salt spoons and snack tray from Aujourd’hui, Boston Horn napkin ring from The Modern, New York “Salsa” porcelain and platinum espresso cup and saucer from City Zen, Washington, D.C. Oval stainless steel salt and pepper set from Town, New York Restaurants – Going Out – “L.A. in the Raw” by Hugh Garvey Hugh suggests where to find some of the best sushi in Los Angeles: Sushi Ike, Hirozen, Sushi Nozawa, Katsu-Ya, Tama Sushi, Sushi Roku, Koi, Geisha House, Urasawa, Mori Sushi, Nishimura, The Hump. “Boston Goes South” by Alexandra Hall Alexandra suggests that the quiet streets of Boston are prime for becoming the next eating hot spot. Places she suggests: Pho Republique, Union Bar & Grille, Caffé Umbra, Flour Bakery + Café, The Red Fez and Stella. She spotlights Toro as the “Newest Kid on the Block” and as the one to watch. People and Places – “Is This the Best Italian Restaurant in America?” by Alan Richman This is Alan’s homage to Vetri in Philadelphia, high-end Italian fare but with a spin that sets it apart from the rest of the pack. Kitchen Favorites – “Opening Acts” It’s four Starter recipes from successful restaurants that rev up the bread basket. Recipes: “Preserved Lemon Dip” (Chameau – L.A.); “Spicy Tomato-Ginger Chutney” (Slogar Bar & Restaurant – Crested Butte, CO); “Olive Oil and Parmesan Dip” (Lubrano’s Trattoria – South Wall, N.J.); “Roasted Red Pepper and Feta Dip” (Molyvos – New York). Wine & Spirits – “By the Glass” by Andrew Knowlton Forget the bottle…savvy restaurants are now pouring their best stuff one glass at a time. Sommelier Sampler – a taste of some of the favorite by-the-glass offerings from around the country: A16, San Francisco – Valle dell’Acate 2002 Nero d’Avola, Cerasuolo di Vittoria, Sicily ($10) Cafe Lurcat, Minneapolis – Valmiñor 2003 Albariño, Rias Baixas, Spain ($10) CityZen, Washington, D.C. – Vérité 2000 La Muse, Sonoma County ($36) Eno, Atlanta – Fairview 2003 Viognier, Paarl Valley, South Africa ($9) Frasca Food and Wine, Boulder, CO – Vidussi, Borgo di Fradis 2002 Refosco, Colli Orientail del Friull, Italy ($11) Gaia, Greenwich, Connecticut – A to Z 2003 Pinot Noir, Willamette Valley, Oregon ($14) Oleana, Boston – Grão Vasco 2002 Touriga Nacional, Dão, Portugal ($6) 7, Austin, TX – Kaesler 2003 Stonehorse, Grenache, Shiraz, Mourvèdre, Barossa Valley, Australia ($12) Striped Bass, Philadelphia – Mulderbosch 2003 Cabernet Sauvignon Rosé, South Africa ($8) T’afia, Houston – Tokaj Oremus 2002 Mandolás, Furmint, Hungary ($9) 39 Rue de Jean, Charleston, S.C. – Pierre Sparr 2003 Gewürztraminer Reserve, Alsace ($9) Union, Seattle – Neumayer 2002 Grüner Veitliner, Engelberg, Austria ($8) Bon Vivant – “What’s New. What’s Hot. What’s Good” by Laurie Glenn Buckle Candied Ginger-infused vodka by Modern Spirits. www.modernspiritsvodka.com A 10-inch Rosenthal “broken” vase that holds water just fine…you gotta see the picture to appreciate this vase. Also available in black. L’Artisan du Chocolat 30-piece assortment…will ship from London. www.artisanduchocolat.com A stainless steel mesh napkin ring by Chilewich. www.momastore.org A permission-colored cast iron panini grill and press by Mario Batali. www.surlatable.com A box of 120 mini calla lilly buds in assorted colors for $220. www.flowerbud.com Body wash and body lotion perfumed with lemongrass, grapefruit and orange by Erbaviva. www.erbaviva.com The Splurge-of-the-Month: A chef-friendly scratch-proof, heat-resistant and hypoallergenic ceramic watch by Rado for only $1,490. www.rado.com Stylish and functional double-walled glass keeping wine cold or tea hot by Bodum. www.broadwaypanhandler.com Chocolate lip balm! In Chocolate Almond, Cocoa Peppermint and Chocolate Raspberry by Ganache for Lips. www.ganacheforlips.com Walnut and stainless steel barware by Calvin Klein. Surprisingly dull looking (IMHO). “America’s Top 5 Restaurant Cities – The Hottest Seats Now” “A New Yorker’s New York” by Tanya Wenman Steel It’s an insider’s look at NYC hot spots and some of their best dishes. Recipes: “Drunken Noodles” (Sripraphai); “Crème Fraîche Panna Cotta with Pomegranate Molasses” (August); “Roasted Lemongrass Chicken” & “Yellow Rice” (Nam); “Truffled Vegetable Pot Pies” (Café Boulud); “Lamb and Lentil Stew with Ginger and Mint” (Angon on the Sixth); “Open-Face Pork Chop Sandwiches with Slab Bacon” (Prune); “White Salad with Castelmagno Cheese” (Al di La). “Chicago – Their Kind of Town” by Raphael Kadushin It’s Chi-Town at its best, from small to big, with what the happy chefs are serving up. Recipes: “Rack of Lamb with Freekeh Salad and Date-Ginger Puree” & “Freekeh Salad” (Saltaus); “Pear and Almond Cakes” (Prairie Grass Café); “Gruyère Cheese Soufflés with Belgian Endive and Apple Salad” & “Belgian Endive and Apple Salad”, “Braised Chicken Legs with Tongues of Fire Beans and Roasted Red Peppers”, “Tongues of Fire Beans with Roasted Red Peppers” (Green Zebra); “Roasted Cod with Spinach and Clam Sauce” (Osteria Via Stato). A side bar highlights Homaro Cantu’s Moto and Grant Achatz’s Alinea (which should be familiar to eGulleteers). “San Francisco – Foodie Central” by Laurie Glenn Buckle Laurie features restaurants residing in the Ferry Building Marketplace. Recipes: “Truffled Scrambled Eggs with Crème Fraîche and Caviar” (Tsar Nicoulai Caviar Café); “Anise-Scented Beef Pho” (Slanted Door); “Brownies with Caramel, Fig and Dried Cherry Jam” (Lulu Petite); “Ahi Tuna Burgers with Ginger-Wasabi Mayonnaise” (Taylor’s Automatic Refresher); “Japanese-Style Potato Salad with Daikon and Cucumber” (Delica rf-1); “Maple Syrup French Toast with Brandied-Pear and Currant Compote” (Rose Pistola); “Apple Crostata with Cinnamon-Almond Topping” (Boulettes Larder); “Beer-Battered Mahi-Mahi Soft Tacos with Coleslaw and Avocado Sauce” (Mijita). “The New New Orleans” by Andrew Knowlton, awesome pictures by Andrea Fazzari and Pornchai Mittongtare! Andrew offers a taste of what’s going on in the neighborhoods around the French Quarter. Recipes: “Banana Brown Butter Tart” (Herbsaint); “Spiced-Shrimp and Chayote ‘Napoleons’ with Remoulade” (Restaurant Cuvée); “Crawfish Ravioli with Basil Cream Sauce” (La Petite Grocery); “Braised Pork Shoulder with Baby Turnips and Cipolline” (The New Orleans Grill); “Rabbit Étouffée with Baked Cheese Grits” & “Baked Cheese Grits” (Jacques-Imo’s Café); “Poached Oysters in Fennel-Saffron Soup” (Lilette). “Vegas – The Second Wave” by Heather John, great photos by Cedric Angeles and Mark Thomas A second wave of celebrity chefs are shaking up the Sin City restaurant scene. Recipes: “Mussels in Wine, Mustard and Saffron Broth” (Bouchon – The Venetian); “Grilled Beef Salad with Shiitake, Watercress and Ponzu Dressing” (Okada – Wynn Las Vegas); “Maple Mousse Napoleons with Macadamia Nut Brittle and Passion Fruit-Mango Sauce” (Mix – Thehotel (sic) at Mandalay Bay); “Ancho-and-Coffee-Rubbed Filet Mignon with Ancho-Mushroom Sauce” (COVER RECIPE – Mesa Grill – Caesars Palace); “Roast Cornish Game Hens with Braised Fennel and Anchovy Jus” (Fleur de Lys – Mandalay Bay). A side bar takes a brief look at Alex and Bartolotta Ristorante di Mare, both in Wynn Las Vegas. “Fast. Easy. Fresh. – Quick Dishes for Every-Night Cooking” Recipes: “Honeydew and Prosciutto with Greens and Mint Vinaigrette”; “Ciabatta Pizza with Gorgonzola, Walnut Pesto and Pears”; “Sugar-Crusted Chocolate Chip and Cherry Bread Pudding”; “Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce”; “Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter”; “Sage and Pancetta Biscuits with Fontina Cheese”. “Chefs’ Timesaving Recipes” (A riff on the usual “Readers’ Timesaving Recipes”) Recipes from Chef Sal Passalacqua of Dimaio Cucina in Berkeley Hieghts, N.J. : “Pasta with Anchovies, Currants, Fennel and Pine Nuts”; “Lemon-Scented Ricotta Mascarpone Cream Puffs”. Recipes from Chef Michael Presnal of The Federal Restaurant in Agawam, Massachusetts: “Balsamic-Grilled Radicchio with Shaved Pecorino”; “Sweet-Cherry Clafouti”. Feedback – End Page Q&A with singer-song writer Moby.

Here is one explanation of the name.

Of course, it's currently the height of summer. Their popularity is almost a given. The true test will be what happens when winter comes calling. Or are they a seasonal store, opening only certain months out of the year? The store sounds marvelous and I wish them much success and hope the eventual franchise makes its way to my area.

Here in Bakersfield, there are two local ice cream joints. One is a former Leatherby's Ice Cream. When that chain went kaput they became Rosemary's Family Creamery and kept serving their huge great sundaes. The ice cream is made on site in a windowed area at the back of the store. They make their own chocolate and caramel sauces, too (you can buy jars of the sauces at the register). The other is Dewar's (pronounced Duh-WARZ) where they make not only their own ice cream but are more well known for their candy...chocolates and taffy chews. They just hit the big time thanks to Disney: "Hollywood's Coolest New Hot Spot: Disney's Soda Fountain and Studio Store" edited to add that the Dewar's Peanut Butter Chews are incredibly fresh tasting and very peanut butter-y. Eat them in combination with the Chocolate Almond Caramel Chews and it's like tasting a peanut butter chocolate brownie.

Anyone with nut allergies can just skip this post. Reese's Big Cup with Nuts - Limited Edition This was good. It's a big ol' fat Reese's Peanut Butter Cup with chunks of peanuts. What's not to like? The only drawback is it's sold as a single cup. These monsters should be sold in the twin pack. Obviously, it's going to be marketed as an impulse item by the cash register at the late night convenience store nearest you. Hershey's Nut Lovers - Limited Edition Hershey's chocolate bar along with almonds, cashews, peanut and pecan pieces. Ignore the picture of whole nuts on the wrapper that is meant to mislead you. As for taste, imagine a Mr. Goodbar but kicked up a notch. It's nutty in every bite. The drawback is, as the label points out, it's pieces of nuts. It'd be great if you could get a better taste of the individual nut flavors but you don't because it's just pieces. However, I think the "nutty-in-every-bite" tilts this candy bar towards a "thumbs up" from me. Another caveat is that it is a smaller bar than the regular Hershey Chocolate Bar. Where the regular Hershey bar has 4 columns of three rectangles, this bar is 3 columns of three rectangles. I suppose because it does contain a lot of nuts that they could justify the smaller bar for the "regular" price.

Your make-shift asparagus steamer is genius. Why, you could out-Alton Brown Alton Brown.

If anyone is interested, the Food Network currently has an "invent an ice cream flavor" contest in conjunction with Häagen-Dazs®: "Scoop! - Ice cream contest rules and reg's"

This may be the discussion you are referring to: "Fried Chicken, how do you make it?" In the opening post, Jinmyo says she poaches the chicken in buttermilk spiced with "mire-poix and few crushed ancho chiles". So spice away!

Here was another recent discussion about "angel" biscuits with more info in that link: "Angel Biscuits, Looking for this childhood favorite"