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voyager

Member Since 24 Mar 2004
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#1448342 Supper

Posted by voyager on 30 November 2019 - 08:12 PM

I have this one

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It is additionally an advertising piece with a matchstriker (along side of package) on the bottom

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#1447742 Keto

Posted by voyager on 11 November 2019 - 02:48 AM

It's all personal, but I found a regime of poached fish and steamed veg a winning combo.    It resulted in a 5 pound a week loss, and allowed a glass or so of wine a night and a dinner party meal or night out a week   Loss was maintained.   What I liked was that I could easily order off a restaurant menu as well as not make waves as a guest at someone's table.    Either choose carefully or eat everything in curated moderation.




#1447235 How the Hipsters Killed the Market

Posted by voyager on 28 October 2019 - 02:12 PM

LOL.    I have long mused how we enjoy dining out at young, hip restaurants in France but abhor the ambiance in the same category at home.     Can't decide if young French are really that much less callow than their American peers or if my limited French just makes their chatter seem less inane.   




#1446607 Supper

Posted by voyager on 15 October 2019 - 01:19 AM

Strozzapreti

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With prawns, tomato, sorrel, basil

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#1446590 Rice

Posted by voyager on 14 October 2019 - 10:55 PM

:wub: :wub: :wub: :wub: :wub: :wub: :wub: :wub: :wub: :wub:




#1445856 Anyone have a good Challah recipe?

Posted by voyager on 26 September 2019 - 02:00 AM

Son attended nursery school at the JCC.    On Fridays they celebrated by making challah...with bisquik.    I was appalled.    So contacted the Head and told her that while i wasn't Jewish, I would bring risen "challah" dough to the class every Friday at 11am, giving then time to maul it with their grimy little hands before bringing it together into a braid.    Multicultural Shabbat.




#1445064 Clueless questions II (The Ones You Really Want Answered)

Posted by voyager on 07 September 2019 - 03:29 AM

https://cooking.nyti...ith-chive-sauce ?




#1444531 Supper

Posted by voyager on 24 August 2019 - 12:34 AM

Viet crepe.

 

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#1444080 The Rest of Us

Posted by voyager on 15 August 2019 - 04:55 PM

It started long, long ago.    A friend of ours, a honcho in a small bank, was in charge of ushering it into the computer age.    He realized that the lead tech was incompetent and sacked him.    DMV, facing the same challenge, picked up this guy to head their operation.   




#1444060 The Rest of Us

Posted by voyager on 14 August 2019 - 09:16 PM


@Wilfred:  "On the way home, I picked up one half-pound piece of Yarg from Formaggio Kitchen, and had no problem spending $15 on that."

 

Probably 40 years ago my parents were visiting and I took my father to an ancient cheese shop on Union Street operated by an octogenarian who usually had no more than a half dozen assorted wheels in his single case.    i was happily tasting and buying 2" of this and of that, never asking price, while my father winced at each additional selection.    Finally the tiny Italian proprietor rose to his full 5'2" and pipes at my dad, "Hey, you Genovese?




#1443708 Paris Bistros, Restos

Posted by voyager on 03 August 2019 - 01:34 PM

Orik, first I think I indicated that other people we know liked at least some of these restaurants.   We are a tough sell.   People seated around us are happily chomping away and singing the chefs' praises, and I'm blaming myself for a crappy choice of spots. 

 

For the past several years I've been batting about 25% in happy restaurant choices regardless of level from holes in the wall to stars.    One star seems to have the most minefields I think because a bad meal is more annoying when served with an overachieving attitude.

 

We go out for a joyous evening of stunning food, scrumptious wine, a sweet and memorable encounter with our servers and hosts.  People who have followed our positive recs have usually experienced a pretty fine evening.

 

I don't consider any other other diner a chump, not even us when we make the wrong choice.    You have to place a bet to win, and we have too many extraordinary evenings under our belts to let the clunkers sour our thinking.  

 

In the end, it's only dinner.   And tomorrow you're going to have to do it all over again.




#1443557 Paris Bistros, Restos

Posted by voyager on 01 August 2019 - 03:53 PM

The idea of categorizing restaurants as to their "worldliness, good taste and sophistication" is quite foreign to me.   Tourists who would use such criteria probably have little of these characteristics.    And maybe that is what makes the Fooding group so appealing.   




#1443554 Paris Bistros, Restos

Posted by voyager on 01 August 2019 - 03:05 PM

We've also been to the restaurants you mention and their ilk.   It occurs to me that maybe is also a generational thing.   Younger travelers, like me, tend to gravitate toward the, as you call them, Le Fooding rooms.    So good there is such a wide choice.




#1443550 Paris Bistros, Restos

Posted by voyager on 01 August 2019 - 02:04 PM

.... there is also a deep category of restaurants cooking a more traditional style of French food, or a Michelin-style of of French food, that exists, and is seemingly doing really well, but doesn't get a lot of coverage in the English language press. 

 

 

Do you not think that for many that kind of dining has already been experienced and it no longer so revelatory?     It still holds a large audience, as it should.   




#1441633 Supper

Posted by voyager on 05 June 2019 - 01:22 AM

Don't say there's no innovation in Minneapolis.   

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