Serious Eats - seriouseats.com

We went last summer (?or fall?) to the Top Chef Tour and Richard Blais made ice cream in the Kitchenaid. He used smashed up dry ice and some basic type ice cream base he has made with cream and sugar. It had a slightly 'fizzy' quality if you got a tiny bit of the dry ice but other than that it did a pretty good job. You could give that a shot.

By the way, he made blue cheese ice cream - I didn't mind it, my husband less so. :) Lately, I've been dreaming of some sort of tequila margarita ice cream...maybe on on Memorial Day! Have fun.

Recently read Cooking for Mr Latte by Amanda Hesser and there is a chapter where she talks about bringing good food on the plane. It is definitely my new mo. I also remember having read about Gordon Ramsey's hampers to fly w/ http://www.gordonramsay.com/planefood/

My grandma had a drawer of flour in her kitchen and I would always beg to make biscuits at her house. Mainly it was an excuse to play in the flour drawer. She had 27 grandkids and I cannot imagine the fingers that went into that drawer. She recently passed away and my aunt sent me photos of the flour drawer.

My husband is immunosuppressed and we had to modify our carbonara per doctors orders. We use the egg beaters w/ yolk as it is out of shell and is pasteurized. It is a slightly less creamy effect but is definitely worthwhile if you are compromised.

All that said, unless you do have a weakened immune system I think you would be alright as we made it many many times before he was ordered not to when he was transplanted.

Parisi (really great upstairs lowcost italian) (parisidenver.com)
Trattoria Stella's in the Highlands - great seating outdoors and great specials, good for people watching - not to be confused with the coffee house...
Bang (modern southern - also in the Highlands) -need to go down the corridor to find it, the kitchen is on the street. (www.bangdenver.com)
Jerusalem (jerusalemrestaurant.com is great I agree, close to that is
Pete's University Cafe where they have monstrously good large Greek type home cooking (petesrestaurants.com)
close to Jerusalem is the original (tiny!) Chipotle and it is the best one even if it is chainified.
Enjoy Denver. I miss it. :)

We make Pasta alla Amatriciana with Rotel type tomatoes- you know the kind with tomatoes and chillies. Yummy.

It is strawberry season now in Plant City Florida and our local veg stand (equivalent) to a Farmers Market has nice ones. Funny thing here is that when it gets hot the markets go the way of snowbirds.

not at all gourmet but tasty, filling and inexpensive...

bocadillos. Long thinnish baguette w/ different fillings.. jamon, tortilla, egg salad, lomo, etc.

Papas Fritas w/ Pimiento and Spicy Mayo

I'd also agree that the pastry is better than France as per Embackus comment.

The Cidrerias in San Sebastian serve amazing beef, bacalao, manchego, quince paste and walnuts.

My mouth is watering just thinking about it.

Eat as locally as I can.

Manchego Cheese w/ Grapes and Pecan Halves (I'm allergic to Walnuts)

I'm sure it's a bit late for this but we dredge shrimp (med shelled deveined) in corn starch and deep fry for about 2 or 3 minutes and then toss them in some mayo mixed with sweet thai chilli sauce and some sriracha to taste for bang bang shrimp. It's great and seems a bit impressive even though it's a snap.

Ribeye.