Buck lapi is an experience never to be forgotten. Antinori wines, some of which you will never taste anywhere else,sublime bistecca and, oh, the truffles! We treated our son, a beef lover who shares our love of the finest of food on our last trip. He just made the trip from
Rome to Florence between Christmas and the New Year specifically to eat at Buca Lapi. He related that he was not disappointed...again one of the finest meals he has had anywhere. Please do not miss this gem.

I have a pound and a half of beautiful baby bellas; can't use them today and am leaving for the holidays tomorrow. Will they last until next Thursday, and should I transfer them to a paper bag (they are in the styrofoam/saran container right now....and they look perfect).
Thanks to anyone who offers an opinion.

Rick,
You have summed it up perfectly!

...I just have to add that my mom had several of these in days gone by...she baked all of her pies in them, but I never realized until now that they were for berry pies...makes perfect sense! (I love learning new stuff on CH!!)

Hi, ambrose,

I just bought an Oster that has settings for toast, bagel, frozen and warm. Adjustable for darkness/lightness on a one to seven scale. Makes one "perfectly toasted" piece for my husband's breakfast every morning.

Sunday brunch at the Mayflower is exquisite....but it is very pricey.

My husband and son have both used Cheryl & Co. for cookies as gifts. They are quite delicious and the freshness with which they arrive is impressive. We've actually ordered some of their "seasonal" goodies for business entertaining at football & hockey games and golf matches.

I agree with Christine. Way above Applebee's, very good burgers. Nice soup and sandwich combos. Not as good as a lot of favorite independent restaurants, but a good go to if you're traveling in an area where you are unfamiliar with any of the places.

If you can't shred it, slice it very thinly, then heat it very slowly in the barbecue sauce. It won't even taste leftover if you heat it that way.

Yes, the shredded pork sandwich is what came to mind right away. I assume that since you said no vegetables a stir-fry is out? Sesame noodles with the pork added would be good as well.

My best friend swears by this method (and her sauce is always wonderful.) She said the easiest way to understand it is to go to kalynskitchen.blogspot.com and search for fresh tomato sauce. I forgot to mention that this is a freezer method. Good luck!

ditto, can't get in through the link. name, please?

Lidia's. As a matter of fact, there was just a recent post saying that it was a bargain for $20.

agree with renov8r; my mom used to take that route; not only do they warp and have thin spots, frequently the handles are heavy and they are not well balanced on some types of cooktops. dangerous.

I'm asked for this recipe pretty much every time it's served.

Saute 3 Vidalia onions, coarsely chopped, in 2 TBSP butter/margarine.

Mix: 8oz. of grated sharp cheddar cheese
1 cup mayo
1 minced clove garlic
1/2 tsp. hot sauce

Stir in onions. Bake in b uttered baking dish at 375 for 25 minutes.
Good with any type of cracker, bread, some even like it with veggies.

Oh my gosh, that sounds great! Can't wait until the sons are all together again...they'll go crazy. thanks for the recipe!

oooh, The Grotto; makes me yearn for the time we lived in Houston. So many great, good and decent places to enjoy. Fun, isn't it, to introduce the young ones to the finer things in life?

Yes, one more vote for FIG. You truly can't go wrong there.

My baking instructor said that a viable sub is mayo...I think one tbsp for one egg.
Sorry, can't personally vouch, never tried.

yes, and where in Lutz is it (we travel back and forth between our homes in VT and Tampa) Thanks in advance

Yep, second the idea of going to Mt.Washington on the incline, up one side and down the other. The view of the city from there really shouldn't be missed.
If you want to stop, make it for a "pop", beer or other alcoholic bev, but don't think you'll be happy if you spend the money at Monterey Bay. Lived on the Mountain, back to visit all the time, but that's just not the place for a great meal, IMO.

Raichlen also has an excellent recipe for brining with brown sugar, salt, peppercorns,bay leaves, garlic, lemon onions. Brine for two hours (no more, he says) then grill. The breasts turn a beautiful mahogany and they're never dry.
Have also done the brined breasts in an oven with excellent results. Makes for wonderful cold chicken sandwiches.

Totally agree. After living in Charleston Anson is the only way to go. Done the Stone Mountain GA grits and all the others that are out there (my husband is from the South and loves the stuff Anyone who tastes these asks for the recipe and I just send them to the site.

Interested as well. We're relatively new to the area and haven't made it to the Inn yet. Now it's on the must visit list! Thanks for the wine info as well.

Thinly sliced celery, carrots and radishes (as thin as you can, if you have a mandoline even better). Dress with a citrus vinegarette (orange and lemon/lime is a good combo).
Add some chopped scallion if you like onions.

Agree dual degree is a good idea. My son attended J&W in Charleston, but I was referring to the Providence location. His culinary/hospitality management degree has opened many more doors than just a culinary degree would have.

And you are certainly correct about different kitchens affecting your perception of what it means to be a chef.

Once again, best of luck to the OP

Agree with St. Augustine. Casa Monica and Opus 39 are wonderful. From there you are also close to Jacksonville where you have Bistro Aix, Matthew's, Restaurant Medure...there are more. But, have you thought about the Ritz at Amelia Island? That is truly a getaway in every sense of the word...fabulous resort, wonderful fine dining restaurant, spa the whole package. Then you can take advantage of all the restos in Jax and St. A, still get away from it all. Also agree, NO place in Florida is for the faint of heart in August!

Try the Culinary Institute in Pittsburgh (no laughing allowed!) They have a great program and rank up there with the best.

Also, depending on your financial situation, check out Johnson and Wales University; they have a great culinary program and various campuses all over the country. Their financial aid program is great, as is their internship program, and since they are all over the country, they aim for "geographic diversity."

Good luck on your endeavors. Perhaps we'll be dining in your establishment one day! Keep us posted.

Andy

Since. you are not averse to going to Montpelier, try J Morgan's. We're sort of new to Vermont, drive frequently back and forth to CT and Montpelier is a good stop on the way back to Burlington on Sunday eves. Tried it last Sunday. Steaks were very well done (house aged and house cut) sides are excellent. Someone nearby said that their fish/seafood was perfect, but can't vouch. Did the NE Cul Grille before, not impressed so much.

Glad to find this post; still exploring the state and looking forward to trying some of the recs.

where is Alfonso's in Lutz,please? We have a home in Land O Lakes and we're back there often. Still looking for great pizza. Thanks