Posts by Caralien

I was on that diet YEARS ago (fortunately, no longer and I weigh the same!) and essentially would "dry saute" on a non-stick pan, which was closer to searing, but worked well enough. You could also try using reductions of...

This reminds me of the EU banana issue (regarding banning bananas based on their length and curvature? rather Freudian...) and the city of Gorgonzola suing the German manufacturer of Cambozola for fear that someone might confuse a...

Considering the recent trends of fusion, comfort food, decadent food, and steak & cigar restaurants, it appears that the strangest trend that could appear would be along the lines of fructarian and vegan, or at least simpler dishes. ...

Is there a tactful way to mention to a chef that a dish (or dishes) is perfectly cooked and presented, but completely flavourless and lacking even basics such as salt and pepper (which are rarely on tables with cloths)?

I know that Watusi (Chicago) serves it, and generally they're out of it fairly early in the evening.