Posts by Risa

I read somewhere that the sushi restaurant, Heat, in Chicago does this. They also bring the live fish to your table for inspection prior to slicing it up for sashimi. The description I read in Citysearch Chicago was...

In my case, it was the puppy and a large bag of potting soil. He found the bag in the laundry room, dragged it across the kitchen and into the living room. Then, he tore open the bag and scattered soil all over the living room. I...

I use the really long "threads" of agar and I go by weight. Agar will gel 100 to 150 times its own weight of liquid. I use more water when I want it softer and less when I want a "crunchy" texture. I have a hard time...

I thought some of you might get a chuckle from and/or relate to this thread from Chowhound: Horror in Vancouver I've been to the named restaurant a couple of times and I liked the food although I can't say it's all that different...

I haven't followed hockey since I moved to the U.S., but I've been getting clued in during the last 5 days or so by my visiting brother. He updated me on who got traded where and who's back in the Canucks line-up again since the last...

Try asking the folks over at Plitt (this forum's sponsor). They usually have a very good selection. I didn't see any red mullet on their website at this time, but that could just be due to current availability. www.seafoodbynet.com

I'm actually there this weekend. My brother is visiting from Vancouver. I don't know what our schedule is like though. I only know for sure that we'll be staying by the Rookery Building in the Loop on Friday night and at a family...

Those look delicious and I'm now having a dessert craving. Up until that journal entry, I thought Logan wasn't going to New Orleans anymore. I had to re-read several journal entries before I figured it out. I must have missed...

I still can't figure out Suzanne's. I got all 3 of CoolJ's! Yay... I finally figured out some. I've been practicing on shockwave.com's Text Twist -- I know, what a geek. GTEBUTEA UDSGURHOO SORCTSNAI

... and here's a link to an excellent site that Cape Chef posted a while back: Seafood Choices There's also links in there to the Monterey Bay Aquarium and National Audubon Society.