RaisaB

Voila, wine on airplanes? no problem!. I have one and bringing in wines is easy. Except for the ignorant TSA people who added up 12.7% proof wine x 12 bottles and said I couldn't have 144 proof alcohol on! Idiots! Osticcio has a website, Osticcio.com, with their inventory and prices. They will ship to the USA. In case you can't get back as soon as you want.

If you had recommended that to me, I would of purchased it immediately. Barnyard is my favorite smell in a good Burgundy.

I use a Caja China also. I have used mine in the winter, but in the garage! I have gotten my pigs out in western Maryland from a Mennonite/Amish? farmer. A 50 lb pig was approximately $75. The Caja China also lets you use less charcoal. We marinade ours Cuban style and the flavor of the pork does shine through!

Maybe I am dense, but if the place is moving to the Oyamel spot, won't Donna be cooking there? Why would his cooking change because he is at another spot?

I went to Guajillo's last night after reading this thread, my husband was in the mood for ceviche. My daughter was incredulous that we were actually going through those doors and not going to Ray's! In hindsight she was right. The chips and salsa I enjoyed, it had chipotle in it which was good. We ordered the Ceviche, Queso Fundido con Chorizo y los Maduros. The Ceviche was okay, but not worth ordering twice. It was a bit bland to our likings. The queso fundido was run of the mill. The maduros the same. Entrees were Carnitas, Shrimp and Beef fajitas. The Beef fajitas were so tough you couldn't cut through them with a knife, much less chew them. The shrimp were very bland also. The carnitas were okay but again not worth raving about since there was little taste to them. On the other hand they make a good margarita and mojito. This place is mediocre at best. Rio Grande, chain that it may be, outshines it by a longshot. I don't know if they are possibly pandering to perceived American tastes, but it is not a place I would personally recommend to anyone.

I was just calling RTC to make reservations for tonight. We are driving into Baltimore, so we will see you there. BTW the wee ones are with me, but hey they can have their own table!

That was incredibly written, I pity your dinner experience, but envy your gift of prose.

Oh no....Rissa is the nice one who works at Corduroy's, I am the mean one who eats at Corduroy's!

I had the Duckhorn Cabernet the other night. I also had the White Sancerre. I also had the champagne...... Seriously the Duckhorn was fabulous if you like a bold in your face, leave your teeth purple kind of wine. The Sancerre was crisp and more full bodied than a Chardonnay would be. Everything is an excellent value on that list. I need to go back and redeem myself..

Wow, for three hours at a table during restaurant week, I certainly hope it is the most expensive bottle on the list. Three hours is long even by French standards. ETA THIS->(Oops...I didn't mean that to sound as nasty as it looks on print.) I think most restaurants are into turning their tables on these weeks in order not to inconvenience other reservation holders.

Poor guy, it was just a case of ignorance on his part. 98% of cheese are legal to bring in, you just have to declare them!

Go hereice creamSo far I like this one.

After my trip to Italy, I bought an Italian Gelato Machine by Lello. My 3rd ice cream maker in the house! This one requires no ice or pre-freezing. I have made a few ice creams and gelatos so far, but the best by far was my Dulce de Leche Ice cream. It is incredible and laden with fat! My machine only makes 1 quart so here is my recipe. 3 cups heavy cream 1/3-1/2 cup sugar 4 egg yolks 2 cans sweetened condensed milk Place the cans of sweetened condensed milk in a large pot and cover with cold water, bring to a full boil. Reduce to a slow rolling boil and cook for 2 1/2 hours, making sure water covers cans at ALL times. (do this at you own risk, I have never had one explode, but they do if you let the water dry out!) Remove from water and let come to room temperature without opening. Make the custard base by slowly heating cream and sugar to where bubbles appear but do not let it boil. Mix a half cup of the cream liquids into the beaten egg yolks slowly and return back to the pot. Cook until slightly thickened(about 8 minutes). Let custard cool a bit. Add one of the cans of sweetened condensed caramel and mix as well as you can (the machine will do the rest). Let the mixture cool in the fridge according to machine instructions. Freeze according to your machine instructions. When the ice cream is almost finished add about 1/2 of the remaining can of sweetened condensed milk to cause a swirl of caramel in the ice cream.

And the beat goes on....or at least the building. The building which formerly housed Aster, has been reincarnated into a new restaurant. It is called "The French Hound". I glanced at the menu and it is a French bistro style, Anyone tried it yet? If not I will check it out soon. I tried on Sunday but it was closed (for lunch at least).

I think the context in which you mention the websites is the only deciding factor. If you are mentioning it before the meal in order to gain favors, people will see through you,and ultimately you come out loking like the loser you are. I have mentioned DR.com twice. Once to Danny Boylen, only because I had "seen" him online so often and once after my meal to the owner of a new restaurant. He seemed a bit out of touch with things and I mentioned quite a few industry people were on here and he might like it.

We usually bring in 2 cases per trip. Have you noticed there is no place on the Customs form that asks you to declare alcohol? Dino is right, they care whether it is for personal consumption or resale. If they charge you the customs tax, it is more of a hassle than it is worth to them. We have cases which we check in also, but this last trip we just placed it in our rollerboards. Much easier, plus we are light packers so we raise no suspicion. (A family of 5 with 5 Rollerboards and 1 large suitcase, which we take empty and stick all our clothes in at the end of the trip.)

It is outside security on the second level towards the back of the food area. The pizza I had was their funghi. It had delicious fresh porcini's on it. They also had some decent wines. I do not remember many details as my trip through Italy involved mostly food and weight gain and has melded together at this point. (That is if you want to exclude hospitals, thiefs, car accidents, and oh yeah hospitals again). LHR

I went back through Heathrow yesterday, it is terminal 2 not 3 that has PizzaExpress. Avoid terminal 3 food at all costs. (International Terminal) LHR

You have to love this community..... I just got back from Italy last night where I purchased quite a few wines. I always google them afterwards to make sure I wasn't a stupid American. I just typed in Brunello di Montalcino Pieri Agostina and DinoDC pop up was the only thing that came up! So what do you think of this Dino?

I am in Italy at the moment, yet the best pizza I have had this trip is at the Pizza Express in Terminal 3 at Heathrow! It was incredible! If you go through Heathrow you have to try this place! It puts 2Amy's to shame! (There, I said it!) LHR

I just noticed there are only 7 true posts about this restaurant,why? I love this place and go at least a couple times a year. I imagine he liked his meal there tonight....

I can't believe I missed this thread! Has anyone ever heard the term you get what you pay for? Airlines in the US have only recently started raising their fares. You can still fly comaparitvely cheaper today than in the 60's and 70's ( prior to deregulation). US airlines make their money form our "Premium Travelers" and cargo. I worked First Class London yesterday. We served Filet, Salmon, a Pasta, and Guinea Hen. Our wines were all premium Grand Cru Classe, aged just like the flight attendants! Granted out food is not to par with Air France, but we come pretty close sometimes. We are also not subsidized by the French government to make up for the loss in ticket prices! In 1978 the average price of crude oil was 14.78 a barrel, last week it was 74.68. You will start seeing more and more food on domestic flights but you will pay additional for it! Airlines can't afford to feed you and fly you. In fact they can't even afford to fly you!

Oh please, please do not EVEN begin to make that anology.... I would like to weigh in, I enjoy the chattiness. (even though the majority of my chatty posts DISSAPPEAR). I don't think there is anyone holding a gun to someones head to read all the RTS stuff. I know I don't...I just skim over it. Gleam what you can from this board, ignore the rest if it so suits you. If not, go someplace else. Goodness it is so simple!

I found the restaurant setting very nice. I like the wood tones and the elegant sparseness of it. I would be dissapointed if Chef Monis changed the settting too much.

I usually buy mine alrady rendered, overseas. When I don't have access to that, I save the fat from cooking Duck Breasts or roasting ducks. You can buy some really cheap fatty ducks at most of the big Asian markets, then slow roast in the oven.