I'm visiting OU with a prospective student this weekend. My niece gave me a couple suggestions, but thought I'd ask the experts. Best burger, best pizza, best anything?
I have a habit of always ordering bacon and pineapple whenever I order an "eight corner" from Jet's, mushroom and pepperoni when I get a Marco's (a Toledo based chain) pizza, and a white Greek pizza from my favorite local place, Calvino's, and usually a white pie whenever I make my own. Does anyone else have specific toppings for each different pizza place?
Marcella Hazan passed away this weekend. Her sauce with simply tomatoes, onion and butter is one of my favorites to make.
I've been tasked with making a ham and bean soup with the Easter leftovers. It's not my favorite, so I don't have a "tried and true" recipe in my binder. Anyone have a favorite recipe?
I'm going to be making Momofuku's bo ssam with ssam sauce. His recipe calls for ssamjang (Korean). I have some toban djan (Chinese). Both say "bean chili paste," but I understand there's a difference in taste. Do I need to get the ssamjang or will the toban djan work? I have a couple Asian markets nearby, so it would not be a hassle to get some.
We had dinner in Chicago this weekend. Eight people. We asked, before ordering, if we could split into 4 checks. Everyone on the same bill sat next to each other. There were no split appetizers or sides between the groups. The waitress said they don't usually allow it, but did. When the checks came out, all hell broke loose. Apps were on wrong bills, glasses of wine were on the wrong bills. Things got heated, she blamed it on the check splitting. The total bill was over $1,200, so each bill was in the $200-300 range. With so many people using debit and credit cards these days instead of cash, it's hard to go out in a group and not split. Why do some places seem to have no problem with it, and others do. Is it the system they are using? I have great respect for the service industry and someone really has to have bad attitude for me not to tip well (and we tipped well, regardless). So I'm not slamming wait staff, I just want to understand.
I have a beautiful Thai Basil I grew this summer, and have yet to use it. (Constantly using my sweet basil) Wonder how a pesto would be with this? Any suggestions? I'll google, but thought I'd see what some of you come up with.
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