Re: Roast or Toast: You Be the Judge
For me roasting vs. toasting has to do with the amount of nuts needed. Roasting implies using a cookie sheet which would mean more nuts than toasting in a skillet. Posted by Wallace
View ArticleRe: Shortcut City at Weekly Open Thread
Anyone tried the Po boy at Pepperfire? Posted by BW
View ArticleRe: Menu Peek: Pomodoro East
I ate there last night (4/24) and was completely amazed. I never ate at Cooper's on Porter because of the reviews I heard, but I will definitely come back here. Posted by ElizabethP
View ArticleRe: Caption Contest: Win Tickets to Iron Fork! [Updated]
So who won the chicken dinner? Or is that a secret? Posted by BattleCat
View ArticleRe: Head to NYC for Good BBQ? You'd Better Believe It
"Knock him out, John!" Posted by pogo
View ArticleRe: Dinner and Bikes Tour Brings Vegan and Cycling Fun to Watkins
Art school kids, vegans, and bicycle enthusiasts? Sounds like there will be an awful lot of pretense on display! Posted by jdilla127
View ArticleRe: Shortcut City at Weekly Open Thread
Just for the benefit of anyone who finds this thread while looking for NYC recs: I had an excellent, reasonably priced ciabatta yesterday at Bagel Maven, 7th Ave. & 30th St., near Penn Station....
View ArticleRe: Menu Peek: Pomodoro East
ate there with a goup of 6. it was very good. Posted by brems
View ArticleRe: Iron Fork 2012: Chef Laura Wilson Repeats as Champ in Humongous Fungus...
I thought the Southern had the "red grits," not Saffire. Posted by MimiOM
View ArticleRe: Iron Fork 2012: Chef Laura Wilson Repeats as Champ in Humongous Fungus...
Blame the editor for that one. I think I was in the process of correcting it when you left your comment. Posted by Steve H.
View ArticleRe: Iron Fork 2012: Chef Laura Wilson Repeats as Champ in Humongous Fungus...
Yes, good catch, MimiOM; I knew it was TomKats, but thought it was Saffire. Of course, The Southern makes more sense. Posted by Lesley
View ArticleRe: Iron Fork 2012: Chef Laura Wilson Repeats as Champ in Humongous Fungus...
great recap for those of us who paid more attention eating the goodies than the competition. though i suppose that means i won, no? Posted by loveandnachos
View ArticleRe: The Southern and Silo: Two New Restaurants on the Horizon
I ate at Southern yesterday and the menu looks intriguing. The $8.00 meat and three special should be a great deal for downtown. Posted by Chris Chamberlain
View ArticleRe: Iron Fork 2012: Chef Laura Wilson Repeats as Champ in Humongous Fungus...
Great piece! I just wish I could have attended. Posted by Nicki P Wood
View ArticleRe: What Makes A Restaurant Family-Friendly?
If servers are friendly towards kids, the place has a kids menu with healthy options, crayons, toys, or play area then it can be considered kid friendly. We always check the KidScore on a restaurant...
View ArticleRe: The Southern and Silo: Two New Restaurants on the Horizon
I'm looking forward to both but it's funny that both are doing elevated Southern cuisine. Do they do that up north? Posted by Barbara Please
View ArticleRe: Feminism Killed Food, But Who Cares, Since Women Can't Cook Anyway
That is why for a potential life partner I am seeking a chef -- I want someone who is passionate about cooking both professionally and privately (especially for me).. the way to my heart is through my...
View ArticleRe: Iron Fork 2012: We Want the Fork! Gotta Have That Fork!
from the beaches of Florida....way to go Wilson Posted by bytheway
View ArticleRe: Head to NYC for Good BBQ? You'd Better Believe It
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View ArticleRe: Head to NYC for Good BBQ? You'd Better Believe It
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