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Dealbreaker definitely, since the bond I'd want with my date, is through food. Taking me to a chain, would just show no imagination, unless ie. he can come up with some witty story about the place....
But indeed, it depends on the chain..the consensus is somewhere like Red Lobster (horrors!) or TGIF, then I'd call it off asap...
call me a snob, whatever...that's my take :)

Thanks for the smoked salt tip.
I love the clean taste of the regular Maldon salt, there is nothing better for finishing. But smoked? Sounds like a sprinkling made in Heaven.

Btw, where did you find the smoked salt in UES?
Coincidentally I'll be heading to the UK in Sept, so will seek out the item there as well. Perhaps Waitrose will stock it.
Cheers!

A transplant from the Bay Area to NYC three years ago, I'm still searching for that Peet's clone. Indeed there cannot be another-I miss that'exceedingly dark roast', and its artisan healthy muffins. Oren's comes close, and I believe the owner also learned his trade from Mr.Peet.I can see some semblance in the make-up, but long live Peets indeed!
Blue Bottle is great too.

I'm glad for this review, since the sarnies in there have always piqued my interest, though they never looked inviting enough to try. I think I'll stick with being a groupie around the cheese counter, for the Soumatrain, and their antipasti (marinated anchovies, and balsamic onions particularly yummy).

Market Table for sure - if you want a guaranteed fab experience from start to finish.
I'm also fond of Lupa - they do a set menu for parties of 6 or more, and serve it family-style. (haven't tried but have seen the lucky group).
Book early though. Still dreaming about their salumi plate - the head cheese is to die for.
Blue Hill's also on my birthday list.
Good luck, and Happy Birthday.

I would second what anonymoose has mentioned, and that looks like a pretty authentic Penang Laksa recipe from nhfoodie. Yum!
That BBC recipe looks extremely misguided..neither assam or lumak.

juliebugsmama, you should go with the Penang Laksa recipe...albeit long, it's worth the effort. Good luck.

I've only made them in dipped in chocolate, which seems to provide more decorative options (dip in white choc, then finish with swirly dark choc, or rolled in pistachios).

A must-add ingredient is alcohol of some sort. Grand Marnier works well, and if you can forgo the 4 ingredient rule, steeping the cream in orange zest, and then sieving the mixture, will give your truffles that 'je ne sais quoi'.
I hate double boilers, and find that heating in the microwave works well. Just zap a minute at a time...and as required.
Indeed I find most of the chocolate is usually decorated around my person, rather than the truffles..:)

Good luck!

Per above, indeed it's what feels comfortable in your hand, hence I never buy a full set of the same brand. My favorite knife (and therapeutic tool) is my Shun Pro nakiri knife which cuts veg like butter, and excellent for fine slicing.
Otherwise I have a combi of Wusthof, Henckels and Shun to cover any type of slicing and dicing. Also a Kyocera ceramic knife, excellent for prepping fruit. I usually take advantage of online sales to get a specific knife.
One thing I abhor the most, is prepping food with dull knives. It's also dangerous. I love my knives!
Good luck with yours.

Totally outrageous! No more procrastinating about trying the macaron recipes in the last Gourmet issue...

Outrageous, what a dreamy combination! A flourish of chilli oil, a bit OTT?

Sweet pickle relish and mayo are just plain wrong.
But since you have to get rid of it, why not toss some of that neon green stuff with plain yogurt, and serve on top of roasted root vegetables (parsnips, potatoes, swede, turnips). Usually I'd use mango chutney, but I guess sweet relish would work, especially if disguised in the yogurt.
I'm glad there are other condifreaks out there - I must have 10 types of mustards (new arrivals include spicy chocolate mustard (!), curry mustard, cranberry mustard and sesame mustard). The lucky chicken frank or soy dog gets embellished with the 'moutarde du jour', and further assaulted by German curry ketchup, or a double whammy of the ever dependable Cole's mustard.
Lingam's sweet chilli sauce, Sciracha, and artisan chutneys for cheese/smoked meats also linger in my fridge indefinitely.
Has anyone had a 'condi' party? :)

Would you also be craving an authentic hot cross bun when Easter happens upon us? I'm still in search for a decent one in NYC, ending up baking them myself to satisfy the need...I digress, but in case you're dying to know, Bouchon Bakery in the Time Warner building, does the most decadent (aka expensive), half-decent version of the HCB. I don't think they have a Chelsea bun though. Love those too. Any sweet fruity roll, which only the English seem to have a penchant for.