Pat

leftover baby cabbage cole slaw pattypan squash stuffed with a mixture of bread cubes, onion, apples, turkey bacon, and squash balsamic glazed pork chops [a recipe I think I grabbed from here a while back--great with the squash!]

Me too. If I get only sausage, I put maple syrup on it. It's a carryover from the pancake syrup getting on the sausages when I was a child. I loved the flavor combination. I don't put syrup on bacon--and I prefer ketchup to syrup on scrapple--but getting syrup on any breakfast meat would be okay. It's the same with ketchup. I put it on scrapple and potatoes, but if it gets on my eggs, that's okay. I don't really seek to put ketchup on eggs, but it doesn't ruin them for me either.

steak salad with feta and cucumbers cream of roasted tomato soup with fennel and carrot--the Shoebox Oven Pao de Queijos make excellent croutons for soup! I had a few of these left from yesterday and heated them up and used in place of the croutons recommended for the soup

When we renovated our kitchen, we got a GE Profile Spacemaker 2. It sits on an open shelf. I've had no complaints with it. It's a reasonable size and has a turntable.

LOL. I actually said, whilst eating the meal, "This tastes like fall."Tonight: cowboy ribeyes from Cheesetique with coarse kosher salt and mignonette pepper; baby cabbage cole slaw; potato salad with pickled onions and cukes; and Shoebox Oven/Cheesetique Pao de Queijos Myohmy...

We ate in the restaurant at a family dinner during the holidays last December. The food was wonderful, but the thing I remember even more than the food was the professionalism of the staff.Shortly after we were seated, a man who was mentally ill and and in obvious distress began yelling/vocalizing and pacing back and forth through the establishment. The staff seemed to know who he was. I wasn't sure if he was a regular patron or someone else they were used to dealing with. It was a very odd experience, but the staff handled it as well as it possibly could have been handled. One of our party runs a social services clinic and was both concerned at the man's condition and impressed with the quality of the staff's handling of the incident. I don't think that's the type of thing that's usually factored into the rating of a fine restaurant, but it said a lot to me about the quality of No. 9 Park as a whole.

not-quite-caramelized onions, garlic, apples, cinnamon, and chicken apple gouda sausage slices in a white wine-chicken broth reduction swiss chard with balsamic I topped my apple onion mixture with garlic gouda from Cheesetique

Squash Beef pot pie Soups

That dish had a luscious meatiness to it. I remember our server saying veal, but I think she also said something else. I agree with Daniel that the pacing around that time made me wish the serving were much larger, though I liked it so much, I might have felt that way regardless .The halibut/crab/polenta combination was fabulous, and the basil added a perfect note to it. I'm not sure I could pick a favorite course. I got too full to finish the short rib, which I loved, but my husband was quite happy to polish off my portion as well. Beyond its other delights, short rib was always the cut of meat my mother used for beef vegetable soup, so it has an extra comfort food association for me.

The biscuit was just amazing. I think I'm obsessed. I'm going to try to make a stab at recreating it. The two clues I remember him giving were parker house roll recipe and Crisco. (Were there others?) At first bite, it seemed like a hybrid of sugar cookie and conventional biscuit. In discussion at our table, we decided it was a cross between a British biscuit and an American one.Thanks to Chef Cox and the restaurant staff for a thoroughly enjoyable meal. We had to ask for an extra bread basket to soak up the last bits of sauce from the bowl for the agnolotti and mushroom course . It was great meeting more people, too, though I tend to be good at meeting a few people at a time .

hot dogs with pickled cucumbers and onions stewed red and yellow tomatoes garlic cheese bread

I like cooked cucumbers. I had a recipe I used to make at some point that featured cooked cukes, but I forget what it was.

pepper jack, cheddar, and roasted poblano quesadillas

I'm planning to go to Schneider's tomorrow and get a bottle or two of one of the reds that were recommended. They always give good guidance. My husband may have one glass and I'll have more than that That means if I bring two bottles, we will have some to share.

I didn't intend to become an advocate for the place. It just seemed to fit the terms of the original request. I only get there a few times a year, but I've been going off and on since the 80s. Maybe I've just been lucky on my visits there. The biggest problems I've had have been with service. I have some friends who like to go there too, one of whom I just spoke to about this yesterday.

I'm up for bringing a turkey chili with beans, but I don't really have any way of reheating it and keeping it warm. I could bring it already heated up, but I wouldn't have any way to keep it at temperature.

Do you really think it's that bad? I wouldn't recommend 2 Quail or Capitol City Brewing Company or Union Pub for food in that area, but I find the offerings at Cafe Berlin have been fine when I've been there. I would actually recommend the food at the Dubliner over the Irish Times, but I figure it's all a matter of taste.

Turkey meatloaf topped with oven-dried tomatoes in oil and herbs de provence White potatoes with butter Buttered green beans and fresh corn kernels The tomatoes, potatoes, and beans were farm-dug and picked late last week (I've enjoyed this year's CSA/U-Pick experience, though it was horribly impractical).

I don't eat there incredibly often, but I usually find the food fine (the service is more of an issue). It seems to be in the geographical and price range requested. I had a very good Christmas dinner there a few years ago. I can't guarantee they'll like it, though. If price weren't as much of a consideration, I'd say Bis or Charlie Palmer.

Another board I post on has a special thread dedicated to the best member quotes. If there were such a thread here, I would nominate this .I believe my husband and I will be there. I don't know that my turkey chili is up to chili cookoff standards, so I'm mulling over food possibilities. I'll bring a noodle-cheese casserole (vegetarian, not vegan), whether I do chili or not.

Cafe Berlin

We just finished some Hebrew National cheese-stuffed hotdogs* on whole wheat buns, with sliced plum and yellow pear tomatoes for my husband and sweet relish and French's yellow mustard for me. Also piled on top, some sweet onions and cukes pickled in pinot grigio vinegar for a couple of days. *The cheese was purchased a week or so ago from Cheesetique, a fairly hard cheese that I recall being a cross between Gouda and something else. It worked nicely with the dogs.

I thought of the Pollan book too when I saw this story, even before they linked it to a particular company. I'll be interested to see where this goes.

What is the best quality/type vodka to use for this? I don't usually keep vodka on hand but am thinking that it might be an interesting experiment with my remaining blackberries. I'm running out of ways to prepare and preserve them.

There used to be a waiter there whom I had trouble with every single time I went there. He would say I hadn't ordered food I had ordered and was just generally contrary on every point. It was a pain, but we liked the restaurant so we kept going back. We used to joke that that it must be a real French restaurant because it had an authentic surly French waiter (no offense!). The last few times we've been there (we've only been there for dinner), he was gone and the service was much better. It's been much more attentive and pleasant.