Serious Eats - seriouseats.com

Den Gyldene Freden in Stockholm is supposed to be kind of a tourist trap (the building and surroundings haven't changed since the restaurant opened in 1722), but the food was great - gourmet take on traditional Swedish food. Although... whether or not Sweden could ever REALLY be considered touristy is debatable... (I highly recommend it, though!)

Germany is littered with restaurants for tourists looking for wienerschnitzle, etc., but even the touristy place I went to had a great warm potato salad. Of course, most people don't know that the best things to eat in Germany are breakfast and doner kebab.

Sprinkle is a broad term that applies to any decorative confection that is sprinkled on sweet foods primarily for decorative purpose. Growing up in Rhode Island, those long, rod shaped sprinkles in the picture, specifically, were "Jimmies" (no matter what color). I think that term is only used in the Northeast. Never heard anything about it being racist, and I'm skeptical of those supposed origins. The little ball-shaped sprinkles are nonpareils.

I went to New Orleans specifically to visit John Besh's restaurant August. I went for the degustation menu - 12 courses with wine pairings. Best meal I have ever had, but I was so full I wanted to die.

I haven't done much restaurant eating by myself, but I had a pretty good time when I did. I do however go to movies, plays, and operas by myself quite frequently. I really recommend attending live performances alone (or at least convincing your party to go the "every man for himself" route when it comes to ticket buying) - you're odds of getting a good seat are significantly better if you're solo. Not to mention your fellow performance attendees are often open to chatting with strangers.

Have you looked at this recipe? http://www.familyoven.com/offsite?r_id=82659&u=http://www.recipezaar.com/24308 No condensed milk, but it is both German and recommended for breakfast. Might be worth a shot?

Unfortunately, episode 3 has been my least favorite so far, and it was mostly because of Lefebvre's attitude. Its really a shame because I'm sure he is a very highly skilled chef and I love the concept behind Ludo Bites, but that ego! On the one hand, I think he really does push himself and has very high personal expectations, but rather than channeling his nerve (or nerves...) into his work he takes it out on his competitors (and sous chefs, I'm sure) and the food suffers. I admire his... ballsyness, but he lacks focus and professionalism.

Anyone else remember Lefebvre on Iron Chef against Batali?

*Sigh* Oh well. The good news is: John Besh is in next week's episode!!! 8D

Indian, but more specifically I wish someone would write about how to cook Tandoori dishes at home. How can you get that flavor without a traditional tandoori oven? Or can you? Part of me is convinced I could do it with a giant flowerpot...

My parents' kitchen is only separated from the family room by a counter, so I usually pop a musical in the DVD player. The breaks between musical numbers allow me to give my undivided attention periodically to whatever I'm doing (and the music, in turn, gives me a chance to take my mind off the details of my cooking for a bit).