dcs

Not so much. You only need 5 minutes or so on each side to make sure the cheese melts enough. The ingredients are mostly all at room temperature so you only need to warm it up a bit. You can use thicker guage lettuce to ensure it is crispy after cooking, or use frisee if you want a softer texture. Both are good. I will use whatever is lying around. You can also toss some thinly sliced tomato and red onion in there if you are feeling sporty.

Fresh lemon juice + mayo + tuna Slice some focaccia bread or other type of flat bread Brush outsides of bread with olive oil Place tuna mixture, provolone cheese, and some lettuce inside Grill in a panini press Or do what I do Place in a cast iron skillet Put a frying pan on top of the sandwich in the skillet Fill a tea kettle to the brim with water and place that on top of the frying pan on top of the sandwich in the skillet Crank up the flame Flip once to brown both sides and ensure a good cheese melt

Did this ever happen, or was this idea another victim of the economy?

The Post ran an article with a similar theme yesterday. You cannot get more Pittsburgh than Primanti Bros. sandwiches. Don't forget the Iron City beer.

RIP - 5/31/2005. The phone line will still answer, however. 301-313-2200. The message is hilarious. It seems it took the Post until the middle of 2005 to learn that people prefer the internet for information gathering.

Off topic, somewhat: My Ireland experience was being served six baked potatoes with my dinner. Seriously. I had to laugh. I guess I do not have the appetite................

Well, this appears to be his Myspace page. Tellingly, this is want one visitor commented:

You may want to try Domaso in the Hotel Palomar Arlington

Had a wonderful meal at La Genova in Mayfair. It is an Northern Italian resturant that features cuisine from the Liguria region, known for its emphasis on pesto sauce and seafood. http://www.lagenovarestaurant.com/ It has an unassuming storefront, a well-appointed dining room, and perhaps the most engaging staff of any restaurant I have ever been in. The owner, Rinaldo Pierini, is a fixture on the floor and stopped by our table several times to chat, as did the floor manager, all of the waiters, and ultimately, the chef. They have a printed menu, but you want to focus on the cart they wheel around that has all of the specials for the evening on display. You choose what you want that they go off to cook it. We basically asked them to prepare a sampling of everything and they were happy to oblige. One of the highlights was a seafood salad, served cold, which featured squid which was almost buttery soft. The pasta course featured salmon stuffed ravioli, as well as plain homemade pasta with pesto. For the main course, we had the oven cooked seabream with a light lemon sauce, tomatoes, sprinkled with pine nuts, and a braised veal dish in a rich brown sauce with mushrooms that they had wheeled by earlier in a large serving dish. The owner was particularly proud of this dish and insisted we try it. La Genova is not far from the Marble Arch in Hyde Park. Stop by and say hi to Rinaldo. Don't forget to ask him what restaurant is Tony Bennett's favorite in all of London, and then let him show you the pictures.

I was impressed by the calamari that was perfectly cooked (more the texture of shrimp than of rubber). A few Stone IPAs. A fine way to escape the pre-inauguration crowds. Also - the brunch menu is being served all day every day through Tuesday. Who doesn't like breakfast at 2am?

He's OK in my book by favoring thin crust pizzas in that decidedly deep-dish town. We need someone who can stand up for what he believes in against the witless majority. click

Interesting article. A Chinese Chef’s Long, Diverted Path to 3 Stars

We have had much success at ebay in replacing broken/chipped dishware. If you are patient and know the style/pattern you want (even discontinued patterns) you can find tremendous bargains even with shipping. You just gotta poke, you just gotta poke around. Besides, bidding is fun. click-a-pasta-bowl

Since Poste is in a hotel, odds are it will be open as well.

You just knew there had to be a trade association for this. http://www.dinegreen.com/ I messed around with the search feature and found the following local establishments listed: Founding Farmers Sweetgreen Occasions Caterers The Java Shack National Naval Medical Center - Galley They offer the following 11 Environmental Guidelines: Energy Efficiency & Conservation Energy efficient technologies and conservation practices exist for lighting, heating, ventilation, air conditioning, foodservice appliances, office equipment, and transportation. Water Efficiency & Conservation Water efficient technologies and conservation practices exist for foodservice appliances, equipment, and landscaping. Recycling & Composting Recycling services exist for many waste products such as glass, plastic, metal, cardboard, mixed paper, grease, ink & toner cartridges. Food waste can be diverted from landfills and made into nutrient-rich soil through the use of a composting service or an on-site system. Sustainable Food Sustainable food products support the long-term maintenance of ecosystems and agriculture for future generations. Organic agriculture prohibits the use of toxic synthetic pesticides and fertilizers, irradiation, sewage sludge, and genetic engineering. Locally grown foods reduce the amount of pollution associated with transportation primarily by fossil fuels. Plant-based foods require fewer natural resources and create less pollution per calorie consumed. Pollution Prevention Pollution prevention is achieved through source reduction, reuse, or improving operational practices. Recycled, Tree-Free, Biodegradable & Organic Products Recycled products are made from materials that are collected from post-consumer or post-industrial waste sources. Tree-free products are made from alternative plant sources such as hemp or kenaf. Biodegradable products are capable of being decomposed by biological agents, especially bacteria. Organic products are grown without the use of toxic synthetic pesticides and fertilizers, irradiation, sewage sludge, and genetic engineering. Chlorine-Free Paper Products Chlorine-free paper products are unbleached or whitened with alternatives such as hydrogen peroxide, oxygen, and ozone. The term Process Chlorine-Free (PCF) identifies recycled paper that is unbleached or bleached without the use of chlorine compounds. The term Totally Chlorine-Free (TCF) identifies virgin paper that is unbleached or bleached without the use of chlorine compounds. The term Elemental Chlorine-Free (ECF) identifies paper that is bleached without the use of elemental chlorine (but may use chlorine compounds). Non-Toxic Cleaning & Chemical Products Non-toxic cleaning and chemical products are biodegradable, free of hazardous ingredients, and are safe for people, animals and the environment when used properly. Green Power Electricity and power is available from renewable resources such as wind, solar, geothermal, small hydro and biomass. These energy sources cause dramatically less air pollution and environmental damage compared to fossil fuel, nuclear, and large-scale hydroelectric energy sources. Green Building & Construction Green design and construction practices significantly reduce or eliminate the negative impact of buildings on the environment, occupants, and the local community. Education Staff will receive GRA's book, Dining Green: A Guide to Creating Environmentally Sustainable Restaurants and Kitchens, which explains the environmental impact of the restaurant industry and a path toward ecological sustainability. Restaurants also receive signs for recycling, energy & water conservation, and to remind staff of the 4 Environmental Steps for the year.

Artisan Confections gift boxes were a big hit at my office this year. Several commented that they looked so good they wanted to display them on their coffee tables. I assured them that as good as they are to look at, they are even better to eat. Thanks for making holiday shopping so easy. Enjoy.

Do you know with more exactitude the location?

Since this has turned into a travelogue, this was my favorite communal dining experience. It was too many years ago for me to be able to relate now much of the particulars. Notwithstanding being an overtly tourist destination, I do remember it being one of the better meals we had in Kenya. Treetops That strip in the middle of the table holds a wooden plank on wheels that is used to pass food down the table. And yes, everyone did enage im much convrsation with tablemates over many glasses of wine. Quite enjoyable.

Does the Logan Tavern use that big table in the front of the house for communal dining? It sometimes looks that way to me. Maybe it is just some families can't get along.........

Cooks Illustrated raved about the Technivorm Moccamaster. Link-A-Dink At $265, however, I have not yet been able to pull the trigger.

In Dubai, it may be that hotel and resort restaurants are actually representative of the country you are in. I stumbled across this rather opinionated piece from yesterday: "Why I'd Rather Die Than Visit Dubai" by Sathnam Sanghera on thetimes.co.uk

click

Welcome. Look and See

An assessment that still rings true 3 years later. http://www.palenarestaurant.com/