LowellR

While I can't say that I'm volunteering to try the Cold Stone PB&C, I do plan to return to one of my favorites, their "worst beer" - Sierra Nevada Bigfoot. Mmmmmm. . . . .

I agree on all counts - I'll be out of town this weekend, so unable to attend the picnic, but would love to participate and think Don leading the first one (at least) is a great idea.

I'd be interested.

The Washington Post has ideas on what to do with the extra yolks!

You could also do a fancy riff on mashed potatoes - like Pommes Anna or Potatoes Dauphin.

That's quite likely - I picked a spot in full sun smack down in the middle of the yeard and the tomatoes there like to be watered once a day during the peak of summer heat.

Chocolate chip cookies using a recipe from America's Test Kitchen. One might criticize their academic approach to recipe creation, but it's hard to be critical of the results - browned butter, a higher ratio of brown to white sugar, and letting the sugar and liquid rest to aid its dissolution (and subsequent browning during baking) makes for a pretty amazing cookie.

Possibly swimming upstream against the tide of public opinion, I had a good meal here on Saturday. The free salsa/chips were darn good - the salsa had a nice smokiness and a bit of heat and the chips were thin, warm and crispy. I had the chicken mole enchiladas. The mole was very good - deep, rich and complex, without the sweetness some folks who don't know how to make a mole throw in to hide the fact that they don't know how to make a mole. The repasado margarita, only $1 more than the traditional, was very good, mixed with a home sour mix made from fresh lemon and lime juice. I won't again order the banana empanada for dessert - it was too small, throwing of the banana/pastry ratio, and it could have used a drizzle of chocolate. But it was only a $3 failure. I also agree that the guacamole is no great shakes - it needed a bit more zing - lime juice, garlic, onion, jalapeno, cilantro, or something. . . All in all, however, I'll be back.

Great! (and perfectly timed for tomato planting season.)

It definitely was For those that missed it, I'd written "Sneaking into Kids' Food not an original, copywriteable idea."

Hot off the presses. I'm glad the courts have finally paved the way for Landrum's "Guess where I've hidden your vegetables" tome. Edited to add: That should be "Sneaking veggies into Kids' Food not an original, copywriteable idea."

Presuming it's got some fat in it (whole milk is best), make farmer's cheese - heat the milk, add acid (vinegar or lemon juice) and let it curdle. Drain it through a cheese cloth or fine strainer, and set aside to firm up, then refrigerate.

I've ordered several times from Cinderella - it works as advertised. One big plus is that usually, with a "large enough" purchase, shipping (usually two-day overnight) is free. "Large enough" is rarely more than three bottles (and that was for some $13.99 wine), and can be as low as one bottle for more expensive stuff.

Ramps, from the forests of West Virginia, sauteed and used like garlic

8 of 10; As I haven't had 6 of them, I must read/watch too much food advertising. . .

Bread pudding; serve it with maple syrup. And forks.

As posted on the "Inexpensive but Tasty Sparkling Wines" thread - I just got back from a trip to/through New Jersey and stopped at Wine Library, about 4 miles off the Turnpike in Springfield. The Gruet was a startling $10.98 and the Riondo a ridonkulous $8.98. The store has a wide selection, fantastic prices, and lots of tasty cheese samples for free nibbling in their gourmet shop. Next time your driving by, it's probably worth the 20 minute detour off the highway.

I just got back from a trip to/through New Jersey and stopped at Wine Library, about 4 miles off the Turnpike in Springfield. The Gruet was a startling $10.98 and the Riondo a ridonkulous $8.98. The store has a wide selection, fantastic prices, and lots of tasty cheese samples for free nibbling in their gourmet shop. This probably isn't the best place to put this, but it didn't seem to fit into the "Intrepid Traveler" or "My Favorite Wine Shop" threads. Either way, next time your driving by, it's probably worth the 20 minute detour off the highway.

I second the Cristalino recommendation.

A fabulous idea. Encourage the kitchen to add enough salt to every dishes so that every customer is happy and no one needs a salt shaker. That way all diners can have high-sodium dishes, not just those who want them.

I agree; in fact, in my view it would have to improve considerably to be atrocious. I believe the closest descrrition of the current situation was offered in the Screwtop Wine Bar thread -

New location in the center of Falls Church - Where the old Duron paint store was, by the Original Pancake House. Supposedly opening in June

Science will save us all

And more.

No. But I do agree in part with I agree with him as it pertains to a food board in general, like Chow, where you have a myriad of one-off (or two- or five- or ten-off) reviews, from which you are trying to glean what a reatuarnt experience will be based on a description by someone you barely know. In contrast, when you read a restuarant critic week in and week out, you slowly garner a modicum of understanding of his or her individual likes, dislikes, peeves and quirks. So when you read his or her review, you have enough of a basis of him or her to know whether or not you (will) agree with some or all of her opinions. As Ozereski (sort of) says When you like a critic, you trust his judgment not because he has a doctorate in food letters, although such things do apparently exist. He's proved himself over a long period. You know what he likes or dislikes. You get him. But I think Ozerski's wrong in his conclusion that only long-lived food critics can provide that background, that trust. I can get that same depth of knowledge from individual bloggers or members on this (or other) boards IF I've read them enough. Maybe Ozerski hasn't spent enough time reading Don's reviews, but I think there's more than enough there from which to "get" him.