Serious Eats - seriouseats.com

Growing uo on a farm in KS my brother and I wouldn't eat chicken because we knew them personally.

I know a guy who is so put off by milk that he won't eat any dairy products or anything that looks remotely dairy...his reason "it's white"

it seems in my area fish in general is just a big "ew" but I can't get anyone to give me an actual reason why they won't eat it

my father...most confusing of all...refuses to try sushi because it's raw fish yet he swears up and down it can't possibly be raw because "americans have poor immune systems and would just get sick" he fails to acknowledge his own contradiction

as for myself...maybe it's because both of my parents are immigrants or maybe it's because my dad is a chef but I can't remember ever flat out refusing to try any food...well other than anything involving bugs...I was always the kid to try anything from cat/dog treats to leaves to the glazes in art class (which pretty much all taste the same btw)

among friends I have a bit of a reputation as "a foodie" solely because I actually know what's in/goes into foods and how they're prepared...I find it alarming that other people don't know and/or don't care to know

I love everything related to meat.
One of my favorites is chicken wing because it is so easy to make yet
very tasty,with good sauce it is delicacy.
I think nothing compete however good steaks
Steak recipes

Whoa - I want that dozen of eggs!!! The yolk is my favorite part!

A brief tribute to the chief lunchlady at my school from grade 4-12. Mrs. Harwell fed about a hundred hungry kids every day. (towards the middle seventies she supervised two locations)

Almost all of the food was prepared onsite from fresh ingredients. NO surplus cheese or bunk food. Our school district was very small and had the benefit of being well funded. We paid a nominal fee for lunch.( I think it was fifty cents my senior year -1976). Potatoes arrived in a sack, were peeled and cooked from scratch.

In her kitchen the only thing that came out of can was condiments. She would come out into the lunchroom with a big pot under her arm of whatever was leftover about 20 minutes after everyone was seated and got many takers. The food was simple wholesome and fresh.

Pinto beans and cornbread from her kitchen was a feast I still remember.

@machellebelle How are you making it? Make sure it's equal parts flour to butter, and make sure the temp isn't too high, but brown the flour butter mixture a bit so cook out the flour taste, add the milk slowly whisking constantly until all smooth and incorporated. Continue mixing until desired thickness has occurred and continue with your recipe. This method works great for me!

Went out for Mexican to celebrate the finalization of our doggie adoption.

I had 1 chicken taquito and Mexican rice. Husband had a tamale, chile relleno, tostada, taco, enchilada, Mexican rice, refried beans, and 2 of my chicken taquitos (I was full).

Simple tonight. I used Naan bread and made a pizza topped with tomatoes from my garden, garlic, a bit of ham and cheese. Served it with a salad.

Well, to follow up, here is what we each would up having at Mark's Prime Steakhouse stonight. We all outdid ourselves.

Beorn:
smoked salmon appetizer with crostini, chopped egg, capers, chopped onion and creme fresh
20 oz grilled veal chop, cooked medium rare
a chocolate hazelnut mousse tart with two lit candles

father-of-love:
16 grilled Delmoinico, medium rare

Hyperception:
Coconut shrimp (he gave me one; it was gigantic!)
16 oz. grilled Delmonico, medium rare
creme brulee

me:
steak tartar with crostini, chopped egg, capers, chopped onion and dill sauce (I did up one crostini for Hyperception)
"Original Bleu" tossed salad
22.5 oz bone-in ribeye steak, cooked black and blue, extra rare
creme brulee

The four of us shared:
steamed broccoli
garlic mashed potatoes
and grilled assorted wild mushrooms

We decided to pass on wine.
father-of-love had several Tanqueray martinis and I had a single house margarita.
Although Beorn is usually limited to soda only on weekends we decided to allown him a Coke tonight.
Then ice water with lime all around.

A splendid time was had by all.

Greek salad with grilled chicken and raisin pumpernickle bread from Orwasher's.

Spanish tortilla with Yukon Golds, onions and Spanish chorizo...I've never made this before so should be interesting. Not sure how the "flip" will work out.

@thedilettantista ~ You definitely know Gator Town/Gainesville!

I've never had a successful meal at Paramount, but I'm thinking of The Paramount Hotel on SW 13th Street. If you mean somewhere else, I am afraid I don't know it.

Dragonfly has moved next door to Mark's, just north of the Hippodrome State Theater. Just in case the last time you have been here was before they relocated. I agree, it's not real sushi, but compared what other places here serve as sushi, it's pretty much as good as it gets.

I love the vibe of Satchel's, but the pizza...well.
Not for this Long Island transplant (and I left Long Island in 1969 at nine years old!).
I'll stick with Nero's or Napalotano's. :)

As far as "this restaurant whose name I cannot for the life of me recall but you access it through a little alley in downtown." Are you thinking on The Sovereign?

@machellebelle ~ how do you make your roux?
Perhaps someone who does it well could spot whatever may be causing the problem.