ScotteeM

Twenty years ago, when I worked as a typesetter, we called this "following the copy out the window."

We went to the beach last night! OK, it was a chilly, drafty beach, and no one was wearing a swimsuit, but the food made me feel like the beach. As soon as I read this post on the Central thread: , I made a reservation at Kinkead's for last night. I had to have the tuna carpaccio again!It didn't disappoint. Translucently thin slices of fresh tuna, framed in a salad of baby arugula, shaved fennel, celery, onions, and shaved parmesan, all in a delicate vinaigrette, with a center ornament of chopped tomato, currants, pine nuts, and capers--just a few of my favorite things on one plate. Every bite was a little bit different. Every bite was fresh and light. None of the toppings overwhelmed the flavorful fish--they all balanced with the tuna and with one another. My husband started with the mussels in mustard cream. I got one taste and it was delicious. The mussel was cooked just right and the cream complimented without drowning the bivalve. We enjoyed a glass of fruity pinot grigio with it. The wine was "richer" tasting than we're used to for pinot grigio, and it was a good match for our appetizers, with nice complimentary flavors. For our main course, we chose the Chilled Grand Selection. Eighteen oysters (Malpeque, Tillamook, and one more I can't remember), some tiny clams on the halfshell, plain steamed mussels, perfectly steamed chilled shrimp, cups of the sweetest lump crab, and a lovely steamed lobster, split in half, removed from the shell and put back in. All of this was accompanied by very good cocktail sauce with optional horseradish, a mignonette that I wish I could duplicate at home, and lovely melted butter sauce. The raw bivalves were very fresh, the steamed shrimp and lobster were tender. It helped us forget the wintry wind outside for an hour or so. We took a bottle of Chablis Grand Cru: Bougros Cote Bouguerots, Domaine William Fevre 2002 with us, which our waiter graciously opened and poured for us. It went very well with the chilled shellfish, opening up more as the meal progressed. The desserts were great: my husband had the pineapple tart, and I scored enough of a bite to enjoy the roasted pineapple, which was not over-sweetened--just right. I had a hazelnut cake with a scoop of ice cream set on a bed of chopped toasted hazelnuts. It was sweeter than I usually go for at dessert, but really quite tasty.

Something's come up and I will have to take a rain check, but I'll get to one of these sooner or later!

Oh nooooo! DscUI! Run away now!

My downfall is a combination of bad habits and lack of imagination that leads me to order breakfast and lunch every day at work from the local delivery places, which do not emphasize healthful eating on their menus. I need to learn to plan ahead, so that on Sunday I make sure I have food I can grab and go. I've thought of hard-boiled eggs and moderately fat (not fat-free) lunch meats or cheese for breakfast. I find that eating carbs first thing in the morning does not do right by my blood sugar, so I need protein and (moderate amounts of) fat for breakfast. I also don't do well with salads on a regular basis, but I want to think of higher-protein lower-carb foods that would make good lunches at work. I can heat things up in the office microwave, although I prefer not to do that too often. Anyone have great ideas for packing breakfasts and lunches for work (or school)? I should say that I am so very not a morning person, and it is all I can do to get out of bed, get my dogs pottied and fed, and get clean clothes on my body to get out the door to work. If I can discipline myself to put my insulated lunch sack in the fridge the night before with stuff in it, and remember to take it out of the fridge in the morning, I might succeed in this challenge.

I agree with all of the above! But most important, if it feels bad or creepy to you, it is! If you can talk to the owner/manager about some remedial training for the guy, then great, otherwise your options are to stop ordering from there, have someone else around when your order is delivered, or just talk to the manager about putting a stop to his behavior, one way or another. Your safety and feeling of safety are paramount!

I'm in--I hate being left out of anything! And the mere prospect of maybe, possibly meeting Don Rockwell in the flesh at some point in the future gives me the inspiration I need! I'm determined to do this while eating "real" food--no fake fats or artificial sweeteners. I've already got my new exercise program in place in the form of my Dobe puppy <------------.

I've heard Manila Cafe in Springfield (on Commerce Street, near T-K Thai) is good, but I've never been there.

Tried to take my husband to Myanmar on Friday, but they were locked and dark at 11:30 (their hours listed an 11:00 opening time). I'll have to try again another time. Meanwhile we wound up at Vinh Kee, and thoroughly enjoyed that lunch!

Thanks! That helps a lot. It sounds really good.

I might be interested. I have only a little experience with Korean food. What constitutes Korean comfort foods?

Hi Brett Ashley! Nice to make your acquaintance. The answer to your question is: It depends on the event. In some cases, there is flexibility in the menu, in others, not so much. Often, the menu is a surprise and is not revealed until the diners are seated at the tables. You may be able to check via PM with the organizer(s) to see if this event would be acceptable given your dietary restrictions. If it is not, then wait for more event announcements, and perhaps one will be right for you. Or, perhaps you might want to volunteer to organize an event that would match your requirements. I think you can check with Hillvalley or Crackers about doing that.

Today, after discovering that Myanmar was locked and dark (I'm 0 for 2 on my lunch attempts this week), I remembered this post and set out to find Miu Kee. I ended up at Vinh Kee, on Route 50 at Graham Rd. (same shopping center as Pho 75, but facing 50). We started with steamed dumplings, and although the dough was kind of tough, the dumplings were tasty. I had shrimp with Chinese broccoli and my husband had shrimp with spicy salt. Both were so good my husband is already talking about going back.

I got no recording today, and since I was calling at 11:30, figured maybe they hadn't gotten to the phone yet. Disappointment!

I missed the memo that Eve would be closed this week--tried to go for lunch today. I checked the website before we went, and didn't see any mention of closing.

I got white and black truffle oils, lavender vinegar, and scallion oil. I also got a $100 gift card for Sur La Table and some cash. I hope to convert the to into some new knives and other needed utensils. I hope that the staff can help me select a knife (or two) that I can hold comfortably, as my Fibromyalgia has adversely affected my hands recently, and I'm having difficultly holding knives to chop veggies or bone meats. May have to outsource some of those tasks in the future.

I'm going to pencil that in for me and possibly my husband. All hinges on my health at the time, but it sounds too good to not shoot for it.

My wonderful husband gave me two bottles of truffle oil, one white, one black, (S. Anatolia de Marco) for Christmas. Unfortunately, the black truffle oil cap isn't threaded properly and won't open. I'm going to call the company that sold it and return it, rather than risk trying to force it open. Meanwhile, I had my first scrambled eggs with white truffle oil this morning, and I'm in heaven!

1978 Joseph Phelps Cabernet Sauvignon Eisele Vineyard. Didn't know what to expect when my husband pulled it out of our cellar. It's deep, rich, and port-like, says my husband. The color is light, but the flavor is still powerful. We're having some mild, soft cheese with it, before dinner, although my husband thinks it would be better after dinner. We'll test his theory with the other 2 bottles we have.

I can't begin to put into words what this forum means to me, but thank you, Don and everyone, for being here! You all, and this forum, have changed my life for the better and helped me grow as a diner and as a home cook. There are so many places and foods I never would have experienced otherwise. When I can't get out and about, I enjoy things vicariously, and when I can, I am bolder about trying new places or going out to eat alone. Best wishes to all of you, and fond hopes for a happy, healthy New Year for us all!

I had my first Pho at their Springfield location, on Backlick in the shopping center where Hechingers used to be, and I loved it. I've gotten carry-out from both locations and I think it's really good. Pho Cyclo in the Yorktowne Center is OK, but not as good as Pho Thang Long, at least at Pho. Pho Cyclo's other selections are good, IMO.

Their website provides location information and menus, and proclaims offerings of cooking classes, wine dinners, and outdoor dining, but no hours of operation.

My 8-lb turkey only took 90 minutes to roast (I had estimated 2 hours), but it looks beautiful. The potatoes are coming to the boil, the Brussels sprouts and the tomato bread pudding are in the oven now. We enjoyed the wine-boiled shrimp and remolade, and then shifted to pate and crackers with a few glasses of blanc de blanc. Mr. S has selected a 2000 St. Innocent Pinot Noir (Brickhouse Vineyard) to go with the main event, and he's promising (or maybe threatening) to open a 1971 Serriger Schloss Saarsteiner Riesling TBA with dessert. Can't wait!

We're kicking off the feast with Bisque of Clam & Chicken from the Williamsburg cook book. I'm also warming up some scallion pancakes that I grabbed at Wall o' Fish last night, just because.

Sounds like you're doing great, Babka! Seriously, it's all good, right? Maybe one of your non-cooking guests could bring dishes and glasses, either theirs or disposables? Have a great one!