Thanks so much!

Hi everyone!

Finally, nuts in the shell are back in the stores for the holiday! I love snacking on these, because if I snack on shelled nuts, I eat wayyyy too many.

My question - can you freeze nuts in the shell? Or, should I just keep them in the (cold) basement? They only sell them here through the holidays, and I'd love to buy several pounds to keep through the year.

Update - my dad's girlfriend at the time thinks it was Jubilee's. That name doesn't ring a bell, but it very well may be it. Here's what she said:

"We went upstairs for dinner and it did look something out of a movie set. Food was wonderful and they felt very special. Downstairs was open to the bay side and they had beach music and shops all along the deck."

I don't remember it being upstairs, but it could have been. I honestly thought it was on the ground floor, but I could be remembering it wrong. Is anyone here familiar with this name?

Thanks!

No, I don't know any more details - but thanks for trying. Honestly, it is most likely long gone. Which is a shame - it was such an unbelievable place. I'm going to see if I can contact my dad; maybe he'll remember...

I'm looking for a restaurant that I visited when I was young, about 30 years ago. It's probably long gone, but just in case it's not...it was a large open air restaurant - very exotic to a 12 year old! Lots of palm trees, VERY high ceilings, rattan chairs, etc.

Does this ring a bell with anyone? Not sure what type of food, but most likely seafood/steaks.

Thank you!

I'm looking for a restaurant that I visited when I was young, about 30 years ago. It's probably long gone, but just in case it's not...it was a large open air restaurant - very exotic to a 12 year old! Lots of palm trees, VERY high ceilings, rattan chairs, etc.

Does this ring a bell with anyone? Not sure what type of food, but most likely seafood/steaks.

Thank you!

I saw online a way to do grilled corn on the cob (I've never done this before). I pulled the husks back, got rid of all the silks, and buttered, salted, and peppered the ear. Wrapped the husks back up, and rolled each one in foil.

I grilled this over high heat for about 5 minutes, turning regularly. Another 5 minutes on medium heat. Then, I put the ears on the top grate while I cooked my chicken.

The corn came out delicious - tender, and just perfect texture - the others loved it. But I couldn't get the smell of the singed husks out of my nose (so to speak) and didn't enjoy it. It smelled nasty to me, but others didn't notice it?

For others who have grilled corn - is this normal? Just part of the experience of grilled corn? Or did I fail by using regular foil and not heavy duty? The foil didn't 'burn' but some of the husks were dark.

If you like horseradish, you HAVE to try Silver Spring's Beer 'n Brat mustard. It is simply the best mustard I've ever had. It is AMAZING. According to the website, it is "a four-time Gold Medal Winner at the Napa Valley Mustard Festival." I believe it!

The cake turned out GREAT, so I'm thinking it was fine. I even tasted it after I warmed it up, and it was fine. I did see on another message board that sometimes coconut milk can have a pinkish/greyish hue.

Thanks! I'd love to hear what others say too. I did realize it was separated in the can. When I warmed it up, and shook it well - it looked normal, just not as 'white' as I thought it would be. It tastes fine.

I did go ahead and use it in the coconut ice box cake. I did see on another message board where a couple of people were saying that sometimes real coconut milk has a pinkish hue to it. ???

Of course, there was no date on the can, just one of those mysterious codes. I really do wish that it would be law that you have to have a readable date, not one in 'code,' on cans, bags, etc.

and it has a slightly pinkish tinge to it. Is this normal???

LOL Thank you! tee hee

I looked in a large, upscale grocery store and they didn't have it - so bummed. That too is where my mother said to look first.

When hubby and I were dating, I decided to make pierogies for dinner, and have him over. He asked, "Are you having tuna salad with it?"

:\

I said, "Uhhh...no, wasn't planning on it." He told me his mom did that, and I thought, what the heck, I'll make tuna salad to go along with it.

Well, now, 13 years later, I can't eat pierogies without a side of tuna salad! Weird, I know. I asked him how this 'tradition' came about and he's not sure. But he thinks his mom was doing a 'let's clean out the fridge for lunch' type of meal, and it just... stuck.

That, though, is a Sauternes wine - a sweet wine. I'm looking for a sauterne (without the s at the end) - a dry wine for classic cheese fondue.

Thank you! I will go with a white Bordeaux, and definitely will add kirsch, as per Dan.

Thanks so much!

Are there any acceptable substitutes? None of the liquor stores around me have it, and many I call are confusing it with the sweet dessert wine, sauterneS.

Any recommendations? Thank you!

Sorry if this has been addressed before! I did a search, and didn't see anything. I am surprised that it wasn't on my trusty website stilltasty.com.

Can anyone offer any info? Thanks so much!

Uh, yeah, that is ridiculous!! The most I've ever paid for a sharing fee was $1 or $2.

Thanks all for your input - I appreciate it! I have more confidence now about doing this, and the ordering of several appetizers is a GREAT idea.

My husband and I are tired of the huge portions in restaurants - it's just gotten ridiculous, in my opinion. So, we often share an entree, but we usually only do this in chain, or 'mom and pop' restaurants. What is your opinion on doing so in a nicer restaurant? Will we look like goofs?

This comes up especially when we travel. Often we are sight-seeing after dinner, and don't want to carry leftovers around. Also, we are not at all opposed to paying a small charge for a sharing privilege. And, we're big tippers.

Still, I feel uncomfortable doing this in a nicer restaurant. What are your thoughts?

Mexican coke, in bottles. Made by: Jesus.

Again, thanks to ALL for your suggestions! I'm printing this out for our trip next month. These all sound perfect! We are definitely not picky, and love all types of cuisine.

Thanks again! :)

Thanks to both of you - those sound GREAT!

We are staying at the Crown Plaza Hamilton, and will spend most of the weekend in/around that area and the Museum of American History. Any great shouldn't-miss restaurants/bistros/cafes? We will have our 8 yr. old with us, but we're definitely not limited to family/chain restaurants.

Thanks!

I was about the same age (12), and cooked for my parents a Chicken Teriyaki recipe from this cookbook:

http://tinyurl.com/2fntsyo

Does anyone remember this book? I still have it, and it's great! I made a menu with other meals listed, but I HIGHLY RECOMMENDED the chicken teriyaki lol - it was the only option, actually! :)

But of course it's low in calories, and fat free - it's the same color as cauliflower. Same calories.

You know, I don't know about the coconut! I'm assuming it's sweetened? I just get the bag of coconut in the grocery aisle (Baker's, I think??). I now probably have to turn in my chowhound card, since I didn't grate fresh coconut myself. :P

LOL I should have taken a pic! Sorry I don't have one. :( This cake is so easy, and soooo good, that you will scream.

Bake a white cake mix in a 9x13, according to directions - *except* use 1 whole egg instead of the 3 egg whites called for. Everything else is the same. When it comes out, poke holes all over it. Mix a can of sweetened condensed milk with about 1/2 cup of cream of coconut, and pour all over cake. Let cool *completely*.
Mix a regular sized tub of Cool Whip (I think 8oz?) with about 1 1/2 cups shredded coconut, and spread over cake. And you're done! Refrigerate at least 4 hours.

Honestly, though, this cake gets better each day it's in the fridge. I normally make it 2 days ahead of when I need it. Then, if I've managed to hide a piece or two for leftovers, they're even better the next day. ;)

Let me know if you like it!

Forgot to add - I decided to be really crazy, and use all generic ingredients for the last one. No difference whatsoever.

I made my grandmother's ice box coconut cake last night, and decided (I'm daring) to try the Aldi's brand of sweetened condensed milk. I opened the can, got a spoon (which is ritual - I always have to taste it first! :) and there was no difference in taste. None.

I wish I could send you all an Oram's Donut, from Beaver Falls, PA. If you live *anywhere* near Pittsburgh you really should go. They are *amazing*. The rumor is they're so good because they still use lard. They have a wide variety of donuts, but they're famous for their 'hubcaps':

http://tinyurl.com/2a4kyhs - mouthwatering!

http://www.orams.com/

YAY! That's good to know - thanks so much for the info!!