Serious Eats - seriouseats.com

my husband and our friends -- out of all of us i'm the only one that really cooks (and enjoys it) so inevitably i end up hosting all of the big feasts. luckily i like it that way! :)

i say yes, ask to change your table if it will make for an uncomfortable meal and you'll be unhappy the whole time. for example -- in the middle of winter in the first table right next to the door and you get an icy blast every time someone comes in. or if it's a size problem (like @omnomnom i have a tall husband and his legs don't fit in some crammed tables). obviously i understand i may have to wait if i choose to not sit in the table i've been originally assigned to.

that said i do REQUEST specific nice tables if i am returning to a place i've been before when i MAKE the reservation, but i certainly don't expect to get said table every time.

two words -- family style!

genius, without a doubt.

my favorite cup is a set of four champagne coupes my mother got at a thrift store for me when i was moving into my first apartment -- they are etched with a bamboo design and totally annoying to use (like a martini glass they tip out liquid easily) but i love them!

i am both happy and sad to see neptune on there, because the food is amazing, but it's one of those no-reservations-make-you-wait-twenty-minutes-in-the-TINY-space-in-front-of-the-door-ignoring-you-then-acting-totally-annoyed-while-telling-you-the-wait-for-a-table-is-two-hours (on a monday at 2 pm) kind of place, which pisses me off when i just want to walk in and say hey, how long is the wait?, and decide in ten seconds whether i want to stay -- but am basically standing on top of the people at the first table because there's nowhere to stand.

however, i am quick to forget all of the above once i'm seated ;)

/endrant!

all my condolences for your loss. thank you for sharing dumpling with the SE community and know that we are thinking of you.

@thebigtrain2000 here here.

if i say "macaron" i'm not being elitist, i'm saying it because saying "macaroon" often implies the soft coconut (and also delicious) cookie.

i agree with the other commenters re: the timing on the package -- i always go half of the time they say or less. after all, it's already cooked so you're just warming it through.

if you want crusty glaze on it as well, i favor a quick high heat (like two minutes) or broil at the end. but baking it like they suggest on the package just leaves you with tough overcooked (and somewhat anemic looking) slices.

made it for st. patrick's day mostly because i thought it was funny, not expecting much -- i was shocked at how good it was! the flavors echo the original in a surprising way.

martha stewart mac & cheese -- old faithful!

on a ficelle, with a thin layer of butter.

ribeye