jabscoffier's Profile
Bostonhound visiting Philly
there is more butter than you think happening in most dishes at most restaurants...
In Vegas for a layover. Have two hours. Ideas for a dive/watering hole serving good food.
I really appreciate the tips so far.....right now i'm leaning either peiro's or golden steer. i'm particularly interested to try their escargot and then get a nice prime rib....on the other hand i've never had osso buco....
In Vegas for a layover. Have two hours. Ideas for a dive/watering hole serving good food.
sweet ! i'll be there before the stone crab season unfortunately...
In Vegas for a layover. Have two hours. Ideas for a dive/watering hole serving good food.
this sounds great! didn't see osso buco on their menu online, though....
In Vegas for a layover. Have two hours. Ideas for a dive/watering hole serving good food.
i figured as much. i'm hoping that i'll have enough time to get out, fill up, come back....
In Vegas for a layover. Have two hours. Ideas for a dive/watering hole serving good food.
oooh...pasties. this looks interesting! thanks for the tip...!
In Vegas for a layover. Have two hours. Ideas for a dive/watering hole serving good food.
I'm in vegas for a layover of about 5 hours. I want to get out of the airport and get some good food and drink quite a bit before i hop on my redeye flight home. I'd like to stay away from the glitz and maybe hit up some old vegas classics. Any ideas would be greatly appreciated! Thanks!
Pizza = Crack
I've been doing 2 types of pizza lately : ny style and naples style.The key to any good pizza is a blazing hot oven and stone and letting the dough sit for at least one day...
The first pic is the naples and the second is the ny style...
Pizza = Crack
I've been making two types of pizza lately...New York style pizza and Naples style...the first pic is the NY style and the second, Naples...the key is a blazing hot oven and stone and letting the dough rest overnight at least.
thanks chowhound! also, what's your plan for spring and summer herbs?
if you have cats, grow catnip....they go bonkers for it. it's also suitable for tea.
I just moved into my first home and I've got herbs going on every available windowsill space in the kitchen...it faces the south and gets a superb amount of light each day. i've got basil varieties including the greek mini basil http://bit.ly/ESMR (not mine...just an example)..they've got beautifully refined leaves..i'm growing oregano and marjoram, mint and sage (which is getting a bit leggy these days...i just snipped off the top leaves...hopefully it will fill out.) anyway...look forward to the day that i can start harvesting them!
