Nice - that would help a lot. Thanks!

Does Broder's still have an hour wait on weekend nights?

Beef Stroganoff. Nobody makes it anymore, and it's awesome. Good way to use chuck roast, too.

Traditional English scones are pretty close to biscuits with fruit in them, honestly, so I feel like that's a good thing?

What's the sparkling wine like - sweet? Dry?

Overkneading is a lot easier when you're using a mixer, though. I've done it, more than once.

If you're kneading by hand, it's probably underkneading and/or too much flour. If you're kneading with a stand mixer, it's probably overkneading. It could also be, as you noted, too short a rise - or too long a first rise, which sometimes makes the second rise not quite work.

I've also found that, in bread that calls for milk,substituting powdered milk for a quarter cup of your flour, and water for the liquid milk helps keep the crumb light. Not sure why, but it does.

If you're looking for something in the downtown area, I love Masa for a celebration dinner, as long as everyone likes Mexican.

Midwest, actually. Minnesota.

Also for posterity, since it's sold out this month, apparently - the St. Paul Hotel afternoon tea is absolutely lovely. Everyone in the party gets a different antique teacup, and the food is dainty and beautifully served. It's completely over-the-top, but in a very good way that's perfect for high tea.

I've heard that Brit's Pub does a good job, too.

Man, I hope you're right. The employee I asked seemed pretty sure, but maybe I'll try a manager next time I'm in. The shelf tag for them was gone, though...

No, just the regular ones. The sweet and spicy ones (which are also awesome) are still there!

I did, and I have to say that they're not the substitute I hoped they'd be. It's just a preference for a different kind of nut, I suppose, but the walnuts seemed a bit blander to me, and more one-note sweet than the pecans.

Tacos

Candied pecans. I just found out on Saturday that they're discontinued, and I'm so, so sad.

I save my Monte Cristo making for when I've got homemade white sandwich bread. Then, I soak it in custard, French Toast style, made of eggs and cream with a little cinnamon and fry it butter like French Toast. Once it's been fried on both sides, I add ham - usually Black Forest - and turkey and gruyere. Then it goes in a hot oven for a few minutes to make sure the filling gets hot and the cheese is melted. One last quick trip to the frying pan to get a second, crunchy crust on the bread, then straight to a warm plate with strawberry jam on the side.

Little Szechuan on University should be added to the list, too.

Man, the dry sauteed green beans are so awesome. I'm also a huge fan of those.

Man. I'd never heard of a char-dog, but now I really want one.

All right - this technically isn't in MSP, but...there's a butcher in Clear Lake, about an hour from the Cities, called McDonald's Meats. And their hot dogs are the best hot dogs I've ever had in my entire life - perfect level of spice and meat quality.

They've also got tons of different kinds of brats, which are good, but not as good as the hot dogs.

They're worth the drive, especially if you're already on the way up to a cabin or something.

For any of you who've spent time in southeastern Wisconsin and have had Shullsburg cheddar (which is awesome), they happen to carry it, and I've never seen it anywhere else in Minnesota.

http://www.mcdonaldsmeats.com

Oh, man. That is awesome. Thanks for heads-up!

I've never had that, but it sounds killer.

Seems like it's three cups for each of the three hotel pans.

Lund's also has fresh horseradish root right now, and, I agree, homemade seems like your best option.

Yes, it has regular chairs ad booth seating.

I don't know how much money they're looking to spend, but you can rent out the Dakota for private events, and it definitely has a cool vibe.

I second their fry job on fish being just awesome.

Also, if you're not interested in the semi-sweet, barbecue-esque sauce on it, there's another dish on their menu called "Quick-Fried Crispy Fish," that's spicy and is fried with fermented black beans, too, so it's got a that musky black bean sauce undertone...it's spectacular.

I was headed to Broder's anyway for fresh pasta, and they do, in fact, have guanciale as well. But it's great to see all these options listed for other occasions.

Anyone have a place they know that sells it? I thought I'd try Broder's, but if any grocery stores carry it, that'd be fine, too. Lund's, maybe?

Fish fry