some don't keep up with various NY dialects.

I've got a thing for their ice cream. It's smooth and you can get a small that is genuinely small. Believe it or not it's a good no guilt snack for basically anyone.

not that i frequent the place, i never noticed it in TX

...wouldn't want to know... Hmmm... I wouldn't call it pleasing information, but it wasn't a surprise.

What's your opinion of the quiche? I had one yesterday, and I guess it was just alright. Pleasing for a reheated quiche i suppose, but i was let down since i expected something as good as the pastries.

I know its too late, but, as for the original question Bertha's at 40th/thomas is very good. For a great deal on a good fresh sandwich check out sprouts. 2.99. there's also miracle mile down 20th a wee bit. in the same shopping center as the fudruckers and NYPD. good pastrami.

I was at au petit four today and decided to drop down to sagasta to give it a shot, so to speak. I was very encouraged by the fact that the cappuccino comes in only one size. The barista spooned out the froth (and extremely slowly, stopping to converse between each tablespoon size drop), which concerned me, but my worries were unwarranted. It was silky smooth like a cappuccino should be. I watched the shot pour and it looked a bit slow and weak on the crema, but in the cappuccino it was delicious.

I talked with the barista (who nuts, by the way) a bit about his horchata latte, and he confessed that the LGO chef stops by occasionally and that's where he got the idea from. He says he's been tinkering with the recipe some. Thinking about making a horchata syrup to add to a milk based latte because the rice milk doesn't steam well. I haven't had his latte, but it'd be sad to see a unique creation like that morph into something you could put together at starbucks.

If you added some more butter it would sound like what they call flapjacks in the U.K. They're not pancakes... They're basically everything granola bars wish they could be.

anyone know if rito's is open on mondays?

I know that I had Defalco's tonight and would definitely recommend them over the philadelphia sandwich co. The PSC (as I'll refer to them from here on out) is a slimmer, more managable sandwich, especially if taking a stroll around old town, for example. The bread may have been better at PSC too. But Holy COW I think I'm gonna be dreaming about defalco's tonight. I should also say that these comments don't reflect any awareness of "authenticity."

Would you change anything next time?

yeah, i was curious about the baking powder as well

18 oz by volume? as in 2 1/4 cups? That'll take around 8-10 cups of liquid to completely hydrate that much steel cut oats if it's supposed to have an typical oat consistency. I'd leave it as is, see how it turns out and if it's good call it your own creation. If it's not what you expected, I can imagine this turnout out a texture that might be good for slicing, possibly dredging, and frying, kinda like fried mush or polenta.

did you go by weight on the oats? if so you should be fine, though it'll need more time perhaps.

I kind of expected to see you comment here after your opinions on Pizzeria Bianco. I think a restaurant owner has the freeom to make whatever rules they want, but it should be communicated as their preference, not arrogantly as a "vision." Besides, I believe anyone who really has a vision would find a way to share that with as many people as possible, rather than hording it for those "in the know."

"NO SOUP FOR YOU, COME BACK, ONE YEAR"

Thanks for sharing that. I used to be a RR basher, and although she annoys me, if she inspires you to cook more, then that's awesome. Just make sure you branch out past the chicken breast : )

funny stuff, BUT, if they came up with an EVOO donut in the vain of lemon olive oil cake I'd be there.

I'm looking for good sites for food photos. They seems to inspire me to cook better. Here's my current favorite. www.tastespotting.com

Be careful about hunting out "real" mexican. That's like finding real BBQ... but that's all I'll say on that. I'm one of the ones responsible for the uneven reviews as of late. I would return to Barrio cafe for sure if I was with people who wanted to go. It's "modern" Mexican, so if you're looking for something classic, I would skip it. If you were my guest I would take you Richardson's and the Ranch Market for certain. All the suggestions above are great, and you could go to all of them and feel like you were getting a different cuisine from each one.

I stopped by today. It's well designed, but nothing exciting. A small refrigerator of drink, some merch and a small basket with the four cookies. I got the coco-urban. Lots of rich flavor, but intensely cocoa-y, with a decent dose of salt. The texture is what won me over. The crust holds them together like a shell, but the interior is ultra tender and moist, without being doughy. so here's the ultimate dessert plan. Get one of these, run over to the gelato shop by LGO and drop a scoop on it then drizzle the whole thing in cajeta (inspired by iamjacksbrain, for sure).

anyone ever had PB on a burger?

I agree to wheat with peanut butter. Aside from health, they team up much better

I've heard of people taking a wet rag and freezing it then wrapping it around the thermostat, usually it's in the top left i believe. Of course I'm sure there's ways to circumvent the thermostat altogether... but it probably comes in handy sometimes. It does seem kinda silly since the cleaning cycle can get to 800 degrees.

If there is a kolache factory, and it's the same as the kolache factory chain in other parts of the country, then it's pretty good... but it's not going to be like what you had in TX. Abbe, did you get yours at the Czech Stop in West? Mmmmm... Maybe I'll mail you some when I get back home.

I'm curious about what others about it. I haven't mentioned it around here cause i wanted to give them some more tries.

true, but you burn all the calories walking around the maze... ever feel like you're looking for cheese?

I'm moving to NRH and wondering what kind of more adventurous foods there are in the area. Particular favs - less americanized chinese, anything from africa... north or south, vietnamese and a mexican food market.

so it's 11:30 at davangs?

I'm weighing Davang for a bahn mi, PB for the caprese or Matt's and leaning towards davang.

as far south as possible on the SW corner of Tatum and Bell. It's near a dunkin donuts and directly across tatum from Del Taco. Their specials are a white pie with eggplant and tomatoes and "The Godfather," which is also a white pie wih a variety cured meats. I really enjoy their sausage too... it actually reminded white a bit of PB's sausage, but finer ground. Beware of the pastry case though... they look great, but don't have much of a turnover, so they're more of a decoration.

Carusotti's is a pizza by the slice place on the North side of Tatum. Way better than the places like NYPD and Slices that get great reviews. 2-3 dollars/slice.

This is kind of cheating, but occasionally you'll find a Burger King with the full whopper for a buck.

the .25 coffee at the counter at the kierland

samples at whole foods