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Does The Finger Lakes area have ANY good restaurants?

Has anyone tried Dano's Heuriger on Seneca LAke???

http://www.danosonseneca.com/

Aug 23, 2010
Buffalogal in New York State (exc. NYC)

Lebanese Vegetarian Cooking

If your travels ever bring you to Buffalo New York, on Millersport Highway , in one of those obiquitious malls that are shaped like a long rectangle..hence 'strip' mall...i tire of that term...do stop into a gem of a restaurant...simply called 'Natalie's'. Tony and his family serve the most delicious homemade soups, vegetarian wraps, hummas, eggplant, craked wheat salads, sweets...AHHHHH. And Tony makes one heck of a Sub sandwhich as well!!! He does it all!!
I would like to cook this wonderful food at home. Anyone know of a good cookbook that would include or showcase Lebanese Vegetarian Cooking???

Thank you!!!

Aug 23, 2010
Buffalogal in New York State (exc. NYC)

The Mighty Potato

O boy....so now i am on a potato roll..I have my Mastering cookbook on my lap...trying to find :"souffle Potatoes" that Kevin B. was so kind to mention....

I would love to make them this week!!! Need to get the fight oil and the right spud...will let all know how they turn out...some day i will see you all at my tiny little spud shop....I plan on having just the right condiments as well..

to see people smile after eating is one of life's greatest pleasures

May 04, 2009
Buffalogal in General Topics

What do you eat too much of?

For me it is eggs..poached, soft boiled, egg salad...any which way...but not too loose...

what is the rub now on eggs???

Are they good for you, bad for you, just OK for you...what palace of higher education has just published its findings on eggs recently???

May 03, 2009
Buffalogal in General Topics

The Mighty Potato

Have memories in your life caused your imagination to go out of control???

That first kiss, going to your first drive in movie, eating snails for the first time, hating school, but sometimes loving it? We could go on and on here....but I remember this....

Savoring the perfect French Fry...the double cooked french fry, cooked first at about 375, then second cooking at about 425 degrees, crispy outside, soft and tender outside, doused with malt vinegar, or creamy homemade mayo...perhaps with a hint of curry, dijon mustard spattered all over, or just plain old ketsup>>>this happened in 1980 in Brussels, Belgium.....

Now, today, reality bites....I am writing to you from Buffalo New York and I have a dream to open the best darn Pomme Frites store this side of the catskills...a few exist in NYC....but alas poor Bflo...

Is the potato really such a good thing???? Or are my memories simply taking my imagination on a ride????

May 03, 2009
Buffalogal in General Topics