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Sweet Potato Soup with Matchstick Fries and Frizzled Leeks - Edmonton Journal

The new thing on the Montreal bar scene is vodka and water. Yes, vodka and water. No carbs, no flavour, no fun. All that when our bartender Adam Liboiron has gone out of his way to create a drink of the day. It's boring for a bartender to sling the ...

Wine: Pinot grigios imported, affordable and popular - Lafayette Journal and Courier

Wine snobs often describe pinot grigio as boring or uninteresting. (Pinot grigio is the Italian spelling; it's pinot gris in English.) Aficionados of pinot grigios point to pretty wines that make for versatile pairings with fish, chicken or pasta. Of ...

Coco's Cantina , Karangahape Rd - New Zealand Herald

Phone: (09) 300-7582. Cuisine: Italian. From the menu: Calamari $13, bruschetta $13, arancini $8, linguine with chilli and crab $26, chicken alla griglia $27, fish of the day $30, veal marsala $30, affogato $10, chocolate tart $10, tiramisu $10 ...

Eurostar delayed in Channel Tunnel - Miami Herald

Teachers like to say there are no dumb questions. Teachers need to work in tourism offices. Travelers are expected to be curious. But some abuse the privilege, like the vacationer who wanted to know what time the Loch Ness monster got fed. Tunnels ...

Garlic in a new hue: Black - Restaurants & Institutions

Brian Han, who works in sales at BlackGarlic ... Add the remaining tablespoon of butter to the hot pan, plus the garlic slices, and fry until fragrant, about 30 seconds. Pour the white wine and the balsamic vinegar into the pan and turn down the heat ...

Agoda.com Announces its Top 5 European Hot Spots for Winter 09/10 - YAHOO!

BANGKOK, Thailand (PRWEB) January 6, 2010 -- Agoda.com, a leading Asia-based hotel booking site and part of Nasdaq-listed Priceline.com , singles out some of Europe's best off-season destinations with the Top 5 European Hot Spots for Winter 09/10 ...

Pinot grigios imported, affordable and popular - Battle Creek Enquirer

Wine snobs often describe pinot grigio as boring or uninteresting. (Pinot grigio is the Italian spelling; it’s pinot gris in English.) Aficionados of pinot grigios point to pretty wines that make for versatile pairings with fish, chicken or pasta ...

Taming of the chew - Regina Leader-Post

Face it, making a meal that every omnivore will enjoy isn't difficult when you start with a premium cut of meat -- say, tenderloin or prime rib. Even better, wrap that beefy medallion in bacon and you've got nirvana on a plate. Who doesn't like filet ...

Conductor Sir Mark Elder orchestrates a fine wine list - Daily Telegraph

Playing favourites: Sir Mark Elder, pictured at home in London, has a particular appreciation for claret and Australian wine Photo: MARTIN POPE As befits a famous conductor, Sir Mark Elder is decisive and quietly commanding. While I can't make up my ...

Cue: Calendar - Peoria Journal Star

Items for Calendar and Night Life must be received in writing by noon Thursday for the next Thursday's publication. Releases must include a signature and daytime telephone number. Mail to Calendar/Night Life, in care of Tabitha Dorsey, Cue, Journal ...

Resolved Question: Who knows how to scale up ingredients? I need help with this Carbonara recipe!?

This is Rachael Ray's Carbonara recipe, which originally serves only 6. I need to make it to serve 12. Do I just multiply everything by 2? I'm making this for my family, and I'm really worried I'll do it all wrong! Great chefs out there, please help me out! Carbonara Ingredients: • Salt and freshly ground black pepper to taste • 1 pound pasta, such as spaghetti or rigatoni • 1/4 cup extra virgin olive oil (enough to coat bottom of pan) • 1/4 pound pancetta (Italian bacon), chopped • 1 teaspoon red pepper flakes • 5 to 6 cloves garlic, chopped • 1/2 cup dry white wine • 2 large egg yolks • Freshly grated Romano cheese • Handful of finely chopped fresh flat-leaf parsley, for garnish Directions: 1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes. 2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings. 3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta. 4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano. PS Merry Christmas, everyone! And Thanks! more

Resolved Question: please help me with this test already have the answers just want to see if they are right thank you?

1. If wine that’s stored in barrels after fermentation is exposed to too much air, this could turn the wine into A. yeast B. sugar C. water. D. vinegar. 2. When serving wines, it’s best to use a A. large-stemmed glass filled a little more than halfway. B. small tumbler filled a little more than halfway. C. small-footed glass filled to the brim. D. large mug filled to the brim. 3. When opening a bottle of champagne, you should always untwist the wire hook, remove the wire and foil, and then A. push the cork slowly upward. B. grip the cork firmly while holding the bottle at a 45-degree angle. C. twist the cork slowly and loosen the cork. D. use a corkscrew to remove the cork. 4. What kind of wines is Portugal most famous for? A. Riesling B. Bordeaux C. Port D. Brut 5. If you’re looking for a light, versatile, red wine to serve with a simple pasta with basil and tomatoes, a good choice would be A. Pinot Grigio B. Cabernet Savignon C. Chianti D. Savignon Blanc. 6. Which of the following were the first people to make wine? A. Egyptians B. Pilgrims C. Mesopotamians D. Monks 7. Sapana and Jim are discussing American beer. Sapana says that most American beers are of the bock beer type. Jim disagrees and says that most American beers are of the lager type.Who is correct? A. Sapana is correct. B. Jim is correct. C. Both Sapana and Jim are correct. D. Neither Sapana nor Jim is correct. 8. The earliest historical records we have show that beer was first brewed by the A. Egyptians B. Irish C. monks in the Middle Ages D. Sumerians. 9. Which of the following is the fermenting agent that converts the wort into beer? A. Yeast B. Malt C. Water D. Hops 10. Dom Perignon is named after a/an A. Spanish conquistador B. Benedictine monk C. German archbishop D. Italian nobleman. 11. When beer is made, the starch in the barley is A. roasted, then mashed and fermented. B. converted directly into alcohol. C. converted to sugar, then fermented into alcohol. D. hulled, then dried in the sun in barrels. 12. Kameela says that a good choice of wine to pair with cheese is a Zinfandel. Annette says that a better choice to pair with cheese is Pinot Noir.Who is correct? A. Kameela is correct B. Annette is correct C. Both women are correct. D. Neither woman is correct. 13. A five-ounce glass of red wine has the same alcoholic content as A. 24 ounces of beer. B. 2.5 ounces of 80-proof distilled spirits. C. 2.5 ounces of 80-proof distilled spirits in a cocktail. D. 5 ounces of white wine. 14. Table wines have an alcoholic range of _______ percent. A. 6 to 12 B. 8.5 to 17 C. 10 to 20 D. 11 to 13 15. Which of the following is an example of a clear spirit? A. Rum B. Kahlua C. Scotch D. Sake 16. Wine bottles are stored tilted downward so that A. sediment can collect toward the bottom of the bottle. B. the maximum number of bottles can be stored together. C. the bottles will retain the ideal serving temperature. D. the corks are in contact with the wine and won’t dry out. 17. Jameal and Kareem are discussing alcoholic beverages to accompany an event. Jameal says ale is milder than beer. Kareem says ale is more bitter than beer.Who is correct? A. Jameal is correct B. Kareem is correct C. Both men are correct. D. Neither man is correct. 18. What is the optimal level of humidity for storing wine? A. 10 percent B. 20 percent C. 50 percent D. 70 percent 19. What’s the difference between brandy and whiskey? A. Whiskey and brandy have different alcohol contents. B. Whiskey is distilled; brandy isn’t. C. Brandy comes from France; whiskey comes from Scotland. D. Whiskey is distilled from grain; brandy is distilled from grapes. 20. Which of the following would help to sober a person after drinking several glasses of wine? A. A steaming hot cup of coffee B. A cold shower C. A large meal D. Time i already have the test answered but i want to make sure my answers are right! so if you would please tell me what ones are wrong and what ones are right and if you could give me a idea of the answers for the wrong ones thank you( this is for My high school test for me to graduate from Pennfoster online high school) this is my last test and im going to be a high school graduate at 17! these are my answers (1.D 2.A 3.D 4.B 5.B 6.D 7.C 8.B 9.A 10.D 11.C 12.A 13.D 14.A 15.A 16.D 17. C 18.B 19.A 20.A more

Resolved Question: need help with this test already have the answers just want someone to see if they are right?

1. If wine that’s stored in barrels after fermentation is exposed to too much air, this could turn the wine into A. yeast B. sugar C. water. D. vinegar. 2. When serving wines, it’s best to use a A. large-stemmed glass filled a little more than halfway. B. small tumbler filled a little more than halfway. C. small-footed glass filled to the brim. D. large mug filled to the brim. 3. When opening a bottle of champagne, you should always untwist the wire hook, remove the wire and foil, and then A. push the cork slowly upward. B. grip the cork firmly while holding the bottle at a 45-degree angle. C. twist the cork slowly and loosen the cork. D. use a corkscrew to remove the cork. 4. What kind of wines is Portugal most famous for? A. Riesling B. Bordeaux C. Port D. Brut 5. If you’re looking for a light, versatile, red wine to serve with a simple pasta with basil and tomatoes, a good choice would be A. Pinot Grigio B. Cabernet Savignon C. Chianti D. Savignon Blanc. 6. Which of the following were the first people to make wine? A. Egyptians B. Pilgrims C. Mesopotamians D. Monks 7. Sapana and Jim are discussing American beer. Sapana says that most American beers are of the bock beer type. Jim disagrees and says that most American beers are of the lager type.Who is correct? A. Sapana is correct. B. Jim is correct. C. Both Sapana and Jim are correct. D. Neither Sapana nor Jim is correct. 8. The earliest historical records we have show that beer was first brewed by the A. Egyptians B. Irish C. monks in the Middle Ages D. Sumerians. 9. Which of the following is the fermenting agent that converts the wort into beer? A. Yeast B. Malt C. Water D. Hops 10. Dom Perignon is named after a/an A. Spanish conquistador B. Benedictine monk C. German archbishop D. Italian nobleman. 11. When beer is made, the starch in the barley is A. roasted, then mashed and fermented. B. converted directly into alcohol. C. converted to sugar, then fermented into alcohol. D. hulled, then dried in the sun in barrels. 12. Kameela says that a good choice of wine to pair with cheese is a Zinfandel. Annette says that a better choice to pair with cheese is Pinot Noir.Who is correct? A. Kameela is correct B. Annette is correct C. Both women are correct. D. Neither woman is correct. 13. A five-ounce glass of red wine has the same alcoholic content as A. 24 ounces of beer. B. 2.5 ounces of 80-proof distilled spirits. C. 2.5 ounces of 80-proof distilled spirits in a cocktail. D. 5 ounces of white wine. 14. Table wines have an alcoholic range of _______ percent. A. 6 to 12 B. 8.5 to 17 C. 10 to 20 D. 11 to 13 15. Which of the following is an example of a clear spirit? A. Rum B. Kahlua C. Scotch D. Sake 16. Wine bottles are stored tilted downward so that A. sediment can collect toward the bottom of the bottle. B. the maximum number of bottles can be stored together. C. the bottles will retain the ideal serving temperature. D. the corks are in contact with the wine and won’t dry out. 17. Jameal and Kareem are discussing alcoholic beverages to accompany an event. Jameal says ale is milder than beer. Kareem says ale is more bitter than beer.Who is correct? A. Jameal is correct B. Kareem is correct C. Both men are correct. D. Neither man is correct. 18. What is the optimal level of humidity for storing wine? A. 10 percent B. 20 percent C. 50 percent D. 70 percent 19. What’s the difference between brandy and whiskey? A. Whiskey and brandy have different alcohol contents. B. Whiskey is distilled; brandy isn’t. C. Brandy comes from France; whiskey comes from Scotland. D. Whiskey is distilled from grain; brandy is distilled from grapes. 20. Which of the following would help to sober a person after drinking several glasses of wine? A. A steaming hot cup of coffee B. A cold shower C. A large meal D. Time i already have the test answered but i want to make sure my answers are right! so if you would please tell me what ones are wrong and what ones are right and if you could give me a idea of the answers for the wrong ones thank you( this is for My high school test for me to graduate from Pennfoster online high school) this is my last test and im going to be a high school graduate at 17! 1.D 2.A 3.D 4.B 5.B 6.D 7.C 8.B 9.A 10.D 11.C 12.A 13.D 14.A 15.A 16.D 17. C 18.B 19.A 20.Athe answers are on there they are the ones with the number the the letter. and this is for catering and gourmet cooking more

Resolved Question: need some help with the answers on this test i have it answered just want to make sure its right?

1. If wine that’s stored in barrels after fermentation is exposed to too much air, this could turn the wine into A. yeast B. sugar C. water. D. vinegar. 2. When serving wines, it’s best to use a A. large-stemmed glass filled a little more than halfway. B. small tumbler filled a little more than halfway. C. small-footed glass filled to the brim. D. large mug filled to the brim. 3. When opening a bottle of champagne, you should always untwist the wire hook, remove the wire and foil, and then A. push the cork slowly upward. B. grip the cork firmly while holding the bottle at a 45-degree angle. C. twist the cork slowly and loosen the cork. D. use a corkscrew to remove the cork. 4. What kind of wines is Portugal most famous for? A. Riesling B. Bordeaux C. Port D. Brut 5. If you’re looking for a light, versatile, red wine to serve with a simple pasta with basil and tomatoes, a good choice would be A. Pinot Grigio B. Cabernet Savignon C. Chianti D. Savignon Blanc. 6. Which of the following were the first people to make wine? A. Egyptians B. Pilgrims C. Mesopotamians D. Monks 7. Sapana and Jim are discussing American beer. Sapana says that most American beers are of the bock beer type. Jim disagrees and says that most American beers are of the lager type.Who is correct? A. Sapana is correct. B. Jim is correct. C. Both Sapana and Jim are correct. D. Neither Sapana nor Jim is correct. 8. The earliest historical records we have show that beer was first brewed by the A. Egyptians B. Irish C. monks in the Middle Ages D. Sumerians. 9. Which of the following is the fermenting agent that converts the wort into beer? A. Yeast B. Malt C. Water D. Hops 10. Dom Perignon is named after a/an A. Spanish conquistador B. Benedictine monk C. German archbishop D. Italian nobleman. 11. When beer is made, the starch in the barley is A. roasted, then mashed and fermented. B. converted directly into alcohol. C. converted to sugar, then fermented into alcohol. D. hulled, then dried in the sun in barrels. 12. Kameela says that a good choice of wine to pair with cheese is a Zinfandel. Annette says that a better choice to pair with cheese is Pinot Noir.Who is correct? A. Kameela is correct B. Annette is correct C. Both women are correct. D. Neither woman is correct. 13. A five-ounce glass of red wine has the same alcoholic content as A. 24 ounces of beer. B. 2.5 ounces of 80-proof distilled spirits. C. 2.5 ounces of 80-proof distilled spirits in a cocktail. D. 5 ounces of white wine. 14. Table wines have an alcoholic range of _______ percent. A. 6 to 12 B. 8.5 to 17 C. 10 to 20 D. 11 to 13 15. Which of the following is an example of a clear spirit? A. Rum B. Kahlua C. Scotch D. Sake 16. Wine bottles are stored tilted downward so that A. sediment can collect toward the bottom of the bottle. B. the maximum number of bottles can be stored together. C. the bottles will retain the ideal serving temperature. D. the corks are in contact with the wine and won’t dry out. 17. Jameal and Kareem are discussing alcoholic beverages to accompany an event. Jameal says ale is milder than beer. Kareem says ale is more bitter than beer.Who is correct? A. Jameal is correct B. Kareem is correct C. Both men are correct. D. Neither man is correct. 18. What is the optimal level of humidity for storing wine? A. 10 percent B. 20 percent C. 50 percent D. 70 percent 19. What’s the difference between brandy and whiskey? A. Whiskey and brandy have different alcohol contents. B. Whiskey is distilled; brandy isn’t. C. Brandy comes from France; whiskey comes from Scotland. D. Whiskey is distilled from grain; brandy is distilled from grapes. 20. Which of the following would help to sober a person after drinking several glasses of wine? A. A steaming hot cup of coffee B. A cold shower C. A large meal D. Time i already have the test answered but i want to make sure my answers are right! so if you would please tell me what ones are wrong and what ones are right and if you could give me a idea of the answers for the wrong ones thank you( this is for My high school test for me to graduate from Pennfoster online high school) this is my last test and im going to be a high school graduate at 17! 1.D 2.A 3.D 4.B 5.B 6.D 7.C 8.B 9.A 10.D 11.C 12.A 13.D 14.A 15.A 16.D 17. C 18.B 19.A 20.A more

Resolved Question: Help with a pasta recipe, the type of sauce to use?

I’ve decided to try my hand at a healthy pasta dish and I need some help on choosing the sauce or if these recipes even really need a sauce. I was going to make a vegetable pasta using one or the other of 2 recipes that have these ingredients: * 12 oz. whole-wheat pasta * 1 1/2 Tbsp. extra virgin olive oil * 1/4 cup low fat, reduced-sodium chicken broth * 2 cloves garlic, chopped * 1 large onion, chopped * 1 (28 oz.) can unsalted, diced tomatoes in juice * 1 (16 oz.) package button mushrooms, sliced * 1 yellow bell pepper, sliced * 1 red bell pepper, sliced * 2 medium zucchini, shredded * 1 tsp. dried oregano * 1 tsp. dried basil * 1 tsp. dried thyme * Salt and freshly ground pepper, to taste The other recipe calls for: 1 cup broccoli in bite-size pieces 1 cup carrots in bite-size pieces 1/4 cup chopped green onions 1/2 tbsp Italian seasoning 1 can stewed tomatoes - (14 1/2 oz), not drained 2 cup eggless spaghetti noodles 2 tbsp dry sherry wine 2 garlic cloves, minced 2 tsp grated Parmesan cheese --if I took the wine out of this recipe, would it be ok to not use a sauce and just have Parmesan cheese as a topping? Or what do you think would be best? Neither of these recipes really call for a sauce and I didn’t think a tomato or alfredo sauce would be good with all the vegetables in it because I might add some peas or other things to either of the recipes. So if I just used these recipes, do you think it would taste ok with just using Parmesan cheese or nothing for a sauce? more

Resolved Question: Anyone know any good, and cheap recipes?

I'm a college student and have very little money to spend on food or anything else. I tend to make it in large batches on sunday to last through the whole week to save time. I have been living off one recipe for a while that is very nutritious and very cheap but I've been getting tired of it. Basically what I normally do is take the wal mart brand spaghetti sauce and add some garlic, onion, pepper, Italian seasoning, and cheap red wine for taste, and noodles of course. Then, to get some protein I also eat some beans that I bought dry, and soaked and fermented myself that way I don't get mega farts. I'll eat a little chicken or eggs for some animal protein too but I don't eat much meat due to the cost. Also, during the day I'll eat some sandwiches I made myself. I do eat other things too but this is mostly what I live off of. Anyone know any recipes that are equally cheap, delicious and nutritious? Also, I avoid using things like bullion cubes because the MSG tends to make me dizzy and hungry again in an hour anyway. more

Resolved Question: what should I do with a scallop marinade?

I am making kabobs for a barbecue tomorrow night. I have scallops, yellow peppers, zucchini, red onions, and portabella mushrooms. I'd like to make a quick marinade for them. I want some feedback on if I should go light or dark. I want to start with a dry red or white wine. red: Merlot with balsamic vinegar, Worcestershire sauce, garlic, honey, Italian spices--which would match the mushrooms and the veggies nicely, or white: Chardonay for the scallops, with garlic, butter, salt, pepper, and a touch of lemon. Which way should I go? Cheers. more

Resolved Question: What kind of dry white wine is best for a creamy pasta sauce recipe?

I want to make a creamy garlic white wine pasta dish for dinner, but am absolutely lost when it comes to choosing the right kind of dry white wine. I keep seeing people say to buy what you'd like to drink, but to be honest I haven't been exposed to many different wines. I just love the white wine pasta dishes served at nice Italian restaurants, and wanted to make my own for my husband for dinner tonight. more

Resolved Question: What happened to my soup? It has no flavor...?

Because this week was going to be busy, I made a big pot of vegetable soup on Monday, hoping to reheat small portions throughout the week. I'll list the ingredients I used. It doesn't taste like anything though. I used tons of flavorful, healthy ingredients but it's very "blah". Maybe I'm cooking things the wrong way/in the wrong order. Can someone please tell me what went wrong? First, I removed the casing from 1 hot Italian sausage & browned it up (the only unhealthy part). I drained off the fat/grease & broke it up nice and small. Then, in about 2 tsps EVOO, I cooked: -two celery stalks, chopped -two carrots, peeled and chopped into 1/2 moon shapes -one yellow bell pepper, chopped -two cloves of garlic -one medium zucchini -1/3 head of cabbage, shredded (cooked just until it wasn't raw looking) -1/2 C white wine (drinking quality, not cooking) Then I added: 1 container Swanson chicken broth, organic 1 large can diced tomatoes w/ juices 1 can kidney beans, drained & rinsed 1 can sweet peas 1 & 1/2 cups small shell pasta 1 tbsp dried oregano 2 bay leaves Crushed red pepper flakes Salt & pepper to taste It didn't taste like anything, so I added some ground cumin & chili powder thinking a tex-mex taste might work, but the flavors were still pretty mute. Can someone give me some advice?Some of you said I used water.... I said I used organic chicken broth. more

Resolved Question: pairing food with beer?

i need to do an assignment for class and i need to pair an entree with a type of beer. like any kind of beer and the entree i picked is chicken Tetrazzini and i wasn't sure what kinda of beer would go well with it. the recipe has 9 tablespoons butter 2 tablespoons olive oil 4 boneless skinless chicken breasts 2 1/4 teaspoons salt 1 1/4 teaspoons freshly ground black pepper 1 pound white mushrooms, sliced 1 large onion, finely chopped 5 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves 1/2 cup dry white wine 1/3 cup all-purpose flour 4 cups whole milk, room temperature 1 cup heavy whipping cream, room temperature 1 cup chicken broth 1/8 teaspoon ground nutmeg 12 ounces linguine 3/4 cup frozen peas 1/4 cup chopped fresh Italian parsley leaves 1 cup grated Parmesan 1/4 cup dried Italian-style breadcrumbs if i go for something with an herb taste like sam adams winter lager is that ok? im not sure. and i also have to put wht ingredients in the menu affected my choice of beer. so i also need help with that more

Resolved Question: Pairing food and beer?

Resolved Question: Looking for a red wine?

I'm looking for a nice red wine which is smooth and a tad on the sweet side. NOT as sweet as port but not as dry as an Italian merlot. Thanks! more

Resolved Question: Dining out- Which is the healthiest low calorie option?

So, tonight me and my mum are celebrating at a vegetarian restraunt called herbies. Being obsessed with healthy eating , I want to know which dishes from their menu are the lowest fat and calorie options. Not sure if I'm having a main dish yet or a light dish, but here are both lists for each. Please could you point out the dishes which are least likely to contain whopping ammounts of fat and calories:) thank you! Main Dishes Herbies Chilli with Rice v Vegetables & kidney beans spiced with cayenne & cumin £7.95 Caribbean Black Pea Coconut Rundown v Sweet potato, peppers, mushrooms, & blackeyed beans in a spicy coconut sauce ,served with rice £7.95 Greek Vegetable Pie v A filo pastry case filled with roasted vegetables & feta cheese served on a sundried tomato & wine sauce £8.25 Mushroom & Mixed Pepper Lasagne v The classic Italian dish of layered pasta with peppers mushrooms & tomatoes topped with a white sauce £8.25 Wild Mushroom & Cherry Tomato Risotto v Arborio rice gently cooked in a rich creamy sauce with roasted cherry tomatoes and mushrooms £8.25 Butternut Squash & Cashew Nut Loaf v Roasted cashews with butternut squash , tahini & breadcrumbs finished with white wine £7.95 Nachos Supreme v Tortilla chips smothered with vegetable chilli and melted cheese, topped with guacamole, sour cream, Salsa and a sprinkling of jalepeno peppers £8.75 Roasted Vegetable Ciabatta Italian open textured bread topped with roasted vegetables and melted cheddar cheese £7.95 Moroccan Tagine v A rich, lightly spiced casserole of chickpea, aubergine and dried fruits served on a bed of minted cous cous £7.95 Vegetable & Butterbean Pie v Seasonal vegetables & butterbeans in a rich gravy topped with puff pastry £7.95 Stoneground Pizza Topped with tomato, mushrooms, peppers, black olives and cheese £7.95 Light Dishes Nutburger or Spicy Beanburger v Served in a wholemeal bap, with tomato relish & mayonnaise £3.45 Falafel in Pitta v Spicy chickpea fritters with green salad, tahini and chilli jelly £4.75 Warm Vegetable Salad Green leaf salad with roasted vegetables topped with feta cheese and pine nuts, finished with olive oil & balsamic vinegar £6.75 Artichoke & Tofu Salad v Roasted artichokes and tofu pieces in a creamy walnut dressing on a bed of green leaf salad £6.75 Mediterranean Platter Hummous, grilled olives, vine leaves, aubergine relish, tzatziki, and marinated garlic ,served with Mediterranean bread A substantial snack for one or a starter to share. £6.75 more

Resolved Question: Looking for the best sweet (or sorta sweet) red wine. Any suggestions? What is the wine with the sculpture?

Can anyone provide a link to the wine with the female sculpture on it (Italian)? Also Looking for a good, moderately-priced good red wine. I don't like dry or peppery wines. THANKS! more

Resolved Question: Cooking for One Recipe Advice?

I'm off right now but i have been staying in a dorm room in the middle of Brooklyn, does anyone know of any good recipes for a single person. I have been cooking for myself thus far but my menu is shrinking fast. Any advise as far as recipes go? so far I have cooked mostly Italian food with a few stir fries and shepherds pies thrown in. I have access to most of the ingredients I need including some dry red and white wines. My roommates girlfriend drank my Marsala which I cant imagine tasted all that good but she has promised to replace it. more

Voting Question: Based on the dressings I enjoy....what salad dressing do you think Id like? recipes?? READ Best answer 10pts!?

Hey there... I cannto decide what I like.....! I HATE ranch..I dont relly like thousand islands..I only like ceaser on ceaser salad..I dont really like cucumber dressing......... I dont really like cremy dressings all together... i like itialian ON italian salad........I KINDA like sun dried tomato I seriously cannot decide...someone told me to try white wine vinegar with virgin olive oil EW I HATE IT! any suggestions? Or recipies? I like vinegar and salty flavours! haha thanks ! more

Resolved Question: What is a good, relatively cheap red wine?

I have very recently turned 21 so I don't have much experience with what is good or bad in terms of wine, accompanying the fact that my parents have rarely ever had alcohol around me as they brought me up. I want to buy some wine to bring on vacation with my boyfriend. I would like suggestions on a good red wine in the price range around $15 - $25. Maybe a little bit more if it's worth it. My boyfriend is a year older, Italian, and his parents enjoy wine regularly (especially his mother... hahaha) so he knows a little more about it than I do. He said that the qualities I should look for are: - sweet (not dry) - younger in age - mixed with berries. Thanks in advance :) more

Voting Question: How do you think this sounds?

I found this recipe for pork chops and thought I might try it. How does it sound to you all? Anything to add or take away to make it better? Baked Pork Chops -- .INGREDIENTS 6 pork chops 1 teaspoon garlic powder 1 teaspoon seasoning salt 2 egg, beaten 1/4 cup all-purpose flour 2 cups Italian-style seasoned bread crumbs 4 tablespoons olive oil 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup milk 1/3 cup white wine or water ..DIRECTIONS 1.Preheat oven to 350 degrees F (175 degrees C). 2.Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. 3.Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. 4.Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes. more

Resolved Question: Can you please let me know where will the below available in Hyderabad/India?

VINEGARS: Balsamic Vinegar White Vinegar Dry Sherry Sherry Vinegar/xeres vinegar Red Wine Vinegar Cider vinegar CHEESES (Low fat): PARMESAN MOZZARELLA FETA Dijon Mustard MISO PECAN nuts ARROWROOT Hearts of palm Artichokes Cayenne Pepper pasilla chile powder Fresh Basil leaves Italian parsley leaves Arugula Leaves CELERY leaves Lemon Grass Chicken Broth Turkey Meat more

Voting Question: Would you want to receive this gift? ...give this gift?

I'm about to move forward with my healthy gourmet gift basket business, and I'd like to know your thoughts - do I have a market? A fine selection of the following for eg.: tea, coffee, cookies, chocolates, all the pantry ingredients ie rice, beans, spices, sauces to make an Italian, Indian or Mexican meal, honey, pickles, antipasto, dried fruit, nuts - the selection goes on.... upon inspection you realize that all these goodies are all healthy -either low g.i., easy and slow to digest/process, gluten free, organic, sugar free, high protein, high fibre, low fat - whatever combo supports your healthy lifestyle. Your gift may also come with spa goodies, fruit, wine or gift certicates for in home services ie: cleaning co., mani pedi spa services, hair wash and set, btw: I'd like to offer useful containers ie: trays, boxes, bowls, hat boxes, decorative storage containers, white cake box towers and tote bags instead of the traditional baskets with the handles. What do you think? Would you want to receive this gift, give this gift? Your comments are appreciated. Thank you!Thanks so much for your answer and especially for the extra info and links - info is always good. more

Voting Question: Anyone have a good chicken recipe?

I'd love a chicken recipe that isn't just sticking it in the oven to bake. I'd like a crockpot recipe, or something more unique. If I were to make something at home tonight, the ingredients I have on hand are: blue cheese, cheddar cheese, mozzarella cheese, tomato sauce, salsa, butter, cream, carrots, celery, onions, arugula, basil, breadcrumbs, tomatoes, asparagus, caonal/sesame/vegetable/olive oils, white wine, chicken and beef broth, red wine vinegar, rice, pasta, baked beans, balsamic vinegar, italian salad dressing, dry herbs and spices. The only thing I don't like is mayonaisse. Anything else goes! Thanks! more

Resolved Question: What are some good italian wines?

hey there im going to italy in a month and i want some good wines to try. although i dont like my wine to be very dry, is there even such a thing as a sparkle wine?? more

Resolved Question: I need help rewriting this paragraph. I have a paper i have to write on the history of italian cuisine.HELP!?

Italian cuisine has evolved extensively over the centuries. Although the country known as Italy today had not officially formed until the 19th century, the cuisine can claim roots going back as far as 4th century BC. Through various influences throughout the centuries, including neighboring regions, conquerors, high-profile chefs, political upheavals as well as the discovery of the New World, a concrete cuisine has formed to what is known today as one of the premiere cuisines in the world. The Italian we hear was not commonly spoken by a majority of the population until after World War II, and Italians still identify themselves regionally before all else. Every town has a distinctive way of making sausage, special kinds of cheese and wine, and a local type of bread. If you ask people, even in the same area, how to make pasta sauce, they will all have different answers. Variations in the pasta are another example of this: soft egg noodles in the north, hard-boiled spaghetti in the south, with every conceivable variation in size and shape. In spite of regional differences, Italian food in general is often characterized as being flexible and innovative, its amazing how all these were produced in the same country: the rich, fat, baroque food of Bologna, based on butter, parmigiano, and meat; the light, tasty, spicy cooking of Naples, mainly based on olive oil, mozzarella, and seafood; the cuisine of Rome, rich in produce from the surrounding countryside; and the food of Sicily, full of North African influences.For all of its variation and its celebrated incarnation in the home, Italian cuisine has had a profound influence on cooking and eating throughout Europe, and particularly in France. In 1533, Catherine de Médicis married the future Henry II of France and brought to her new home cooks and pastry-makers who lay the groundwork for French haute cuisine. Moreover, it seems that the Italians were the first in Europe to use a fork (Venetians) and the first to consider both the order of courses -- which presented an array of dishes -- and the relationship of the dishes served (Florentines). And, finally, these busy Italians brought sweets, preserves, and fruit pastes to the western world. Separated from the great trading routes with northern Europe, the south suffered greater poverty and isolation. The people of southern Italy made the best of what they had. But it is here, in southern Italy, that spectacular dishes like spaghetti and pizza, originated. Born as the poor people’s way of cooking, these dishes were exported by groups of Italian emigrants and disseminated outside their regions of origin, making them extremely popular everywhere. Dry pasta is the greatest contribution from southern Italy.Local traditions result from long complex historical developments and strongly influence local habits. Distinctive cultural and social differences remain present throughout Italy, although today mass marketing tends to cause a leveling of long-established values. In a country so diverse, it is impossible to define an “Italian” cooking style, but traditional food still is at the core of the cultural identity of each region, and Italians react with attachment to their own identity when they are confronted with the tendency toward flattening their culture. more

Resolved Question: What kind of sauce do you recommend for Ravioli?

I have some frozen ravioli I need to cook. I don't have any marinara sauce however. The other problem is, I'm broke so I can't afford to even go buy a jar of marinara sauce. What other sauce recommendations might you have that would entail ingredients that are likely to be stocked in a kitchen? I do have some butter, white wine, some dried herbs and what not. I was kind of thinking of a lemon and butter type sauce with a little oregano/italian seasoning, fresh garlic, pepper. What do you recommend? more

Resolved Question: Any wines that aren't white wine or dry wines?

I want to know what other wines I could drink that are pretty good.White Zinfadel is alright, but i prefer that with italian food.White merlot and Rose wine is what I drink when i chill with friends. Any other kinds that you can suggest? more

Resolved Question: has anyone ever tried this recipe?

I was going to make this for the party tomarrow evening the Mayor and his staff will be there. I am a bit concerned about the appetizer`s. let me know if you have any other ideas please. Scrambled Egg Parfait with Caviar 2 whole eggs 1 tsp. fresh chives, chopped 1 tbsp. half and half 1/2 tsp. unsalted butter Salt and Pepper to taste 1 branch fresh chervil 1/2 ounce Caviar Blini with Caviar - 1 package of Active dry yeast 1/2 cup of warm water 3 large Eggs 1 cup of milk; scalded & cooled 1 1/2 cup of un-sifted all purpose flour 6 tablespoons of butter, melted 1/2 teaspoon of salt 1/4 teaspoon of sugar 1/2 cup of finely chopped walnuts 3 tablespoons of unsifted buckwheat flour 1 tablespoon of Water Vegetable oil for frying 3 cups of Sour cream 2 ounces of Black caviar 1 ounces of Red caviar 1 ounce of Golden caviar In medium-size bowl, combine yeast and warm water. Let stand 15 minutes or until surface is bubbly. Separate eggs, place whites in small bowl and set aside. With wire whisk, stir milk and egg yolks into yeast mixture until well combined. Stir in flour, butter salt and sugar; beat until smooth. Cover bowl with clean cloth; let rise in warm place until very bubbly - 1 1/2 to 2 hours. With electric mixer at high speed, beat reserved egg whites until stiff peaks form. Fold beaten egg whites into batter. Divide batter among three small bowls. Set aside one bowl. Gently fold walnuts into mixture in one of the remaining bowls. Fold buckwheat flour and water into mixture in the other remaining bowl. To make blini, heat oven to 200ºF. Heat large nonstick skillet over medium heat. Add about 1/2 tablespoon oil. Spoon 1 tablespoon plain batter into skillet to form 2-inch round; continue to spoon batter by tablespoons into the skillet. Cook blini 1 1/2 to 2 minutes or until small bubbles begin to form on top. With pancake turner, turn blini over and cook 1 1/2 to 2 minutes longer, or until cooked through. Transfer to baking sheet or ovenproof serving platter and keep warm in oven until ready to serve. Repeat with remaining batter, adding more il to skillet as necessary. Divide sour cream and caviar onto blini, using about 1 scant measuring tablespoon sour cream and a scant 1/2 teaspoon caviar on each. Serving Size: 60 Spinach Balls Ingredients 2 (10 ounce) packages frozen chopped spinach 1 (6 ounce) package chicken Stove Top stuffing mix 1 cup grated parmesan cheese 6 eggs, lightly beaten 3/4 cup butter, melted salt, & pepper to taste Directions 1Cook spinach according to instructions, drain in a sieve, use back of a wooden spoon to press the spinach against the sieve to get as much moisture as possible out In a bowl combine the spinach, stuffing mix,cheese, eggs, butter, salt& pepper Mix thoroughly& roll into small balls 3/4 to 1" size. 2Place on a cookie sheet& freeze. 3When frozen place in a plastic zip lock bag. 4To serve place frozen balls on a cookie sheet and bake at 350F 10-15 minutes or until lightly browned If you are doing them fresh or thawed only bake for 7-10 minutes. 5Serve hot. Italian Bruschetta Ingredients 8 roma tomatoes, chopped into cubes 1/3 cup red onion, chopped 1 bunch fresh basil 3 garlic cloves, chopped 1/2 cup red wine vinegar 1/2 cup olive oil 1 dash salt and pepper 1 loaf long French bread, sliced Directions 1chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture. 2add red wine vinegar and oil, and salt/pepper and mix well. 3let sit. 4meanwhile grill/ or broil bread until just toasted. 5serve and watch the eyes of your guests get dreamy over the unique taste of this great dish. more

Resolved Question: What food can I make of this?

I really want to make something good tomorrow, but without having my mum go to the store. What is something good to eat that I could make of what we already have in our kitchen? -ziti noodles -full bag of shredded mozzarella cheese -butter -eggs -fruit salad -olive oil -wine -frozen meatballs -popcorn shrimp -dried spearmint leaves (straight from outside our house; a couple months old...) -broccoli -garlic powder -garlic salt -seasoned salt -sugar -salt -pepper -honey -maple syrup -bow-tie pasta -onion powder -parsley flakes -black, ground pepper -cinnamon and sugar -bisquick -corn syrup -chicken broth cubes -italian dressing -onion powder -milk -sausages that have yet to be cooked Thanks A LOT in advance! :] :]By the way, the broccoli is frozen... more

Resolved Question: Alcoholic Beverages Questions?

not too good on this subject ... cant seem to answer the questions ive been really busy preparing for college and could use some help, THANK YOU SO MUCH to those who help i appreciate it so much! 1. If wine that’s stored in barrels after fermentation is exposed to too much air, this could turn the wine into A. yeast B. sugar C. water. D. vinegar. 2. When serving wines, it’s best to use a A. large-stemmed glass filled a little more than halfway. B. small tumbler filled a little more than halfway. C. small-footed glass filled to the brim. D. large mug filled to the brim. 3. When opening a bottle of champagne, you should always untwist the wire hook, remove the wire and foil, and then A. push the cork slowly upward. B. grip the cork firmly while holding the bottle at a 45-degree angle. C. twist the cork slowly and loosen the cork. D. use a corkscrew to remove the cork. 4. What kind of wines is Portugal most famous for? A. Riesling B. Bordeaux C. Port D. Brut 5. If you’re looking for a light, versatile, red wine to serve with a simple pasta with basil and tomatoes, a good choice would be A. Pinot Grigio B. Cabernet Savignon C. Chianti D. Savignon Blanc. 6. Which of the following were the first people to make wine? A. Egyptians B. Pilgrims C. Mesopotamians D. Monks 7. Sapana and Jim are discussing American beer. Sapana says that most American beers are of the bock beer type. Jim disagrees and says that most American beers are of the lager type.Who is correct? A. Sapana is correct. B. Jim is correct. C. Both Sapana and Jim are correct. D. Neither Sapana nor Jim is correct. 8. The earliest historical records we have show that beer was first brewed by the A. Egyptians B. Irish C. monks in the Middle Ages D. Sumerians. 9. Which of the following is the fermenting agent that converts the wort into beer? A. Yeast B. Malt C. Water D. Hops 10. Dom Perignon is named after a/an A. Spanish conquistador B. Benedictine monk C. German archbishop D. Italian nobleman. 11. When beer is made, the starch in the barley is A. roasted, then mashed and fermented. B. converted directly into alcohol. C. converted to sugar, then fermented into alcohol. D. hulled, then dried in the sun in barrels. 12. Kameela says that a good choice of wine to pair with cheese is a Zinfandel. Annette says that a better choice to pair with cheese is Pinot Noir.Who is correct? A. Kameela is correct B. Annette is correct C. Both women are correct. D. Neither woman is correct. 13. A five-ounce glass of red wine has the same alcoholic content as A. 24 ounces of beer. B. 2.5 ounces of 80-proof distilled spirits. C. 2.5 ounces of 80-proof distilled spirits in a cocktail. D. 5 ounces of white wine. 14. Table wines have an alcoholic range of _______ percent. A. 6 to 12 B. 8.5 to 17 C. 10 to 20 D. 11 to 13 15. Which of the following is an example of a clear spirit? A. Rum B. Kahlua C. Scotch D. Sake 16. Wine bottles are stored tilted downward so that A. sediment can collect toward the bottom of the bottle. B. the maximum number of bottles can be stored together. C. the bottles will retain the ideal serving temperature. D. the corks are in contact with the wine and won’t dry out. 17. Jameal and Kareem are discussing alcoholic beverages to accompany an event. Jameal says ale is milder than beer. Kareem says ale is more bitter than beer.Who is correct? A. Jameal is correct B. Kareem is correct C. Both men are correct. D. Neither man is correct. 18. What is the optimal level of humidity for storing wine? A. 10 percent B. 20 percent C. 50 percent D. 70 percent 19. What’s the difference between brandy and whiskey? A. Whiskey and brandy have different alcohol contents. B. Whiskey is distilled; brandy isn’t. C. Brandy comes from France; whiskey comes from Scotland. D. Whiskey is distilled from grain; brandy is distilled from grapes. 20. Which of the following would help to sober a person after drinking several glasses of wine? A. A steaming hot cup of coffee B. A cold shower C. A large meal D. Time more

Resolved Question: Looking for a new wine to drink, any ideas?

don't like the dry ones, mostly the sweet ones like lambrusco, mascato (italian) more

Resolved Question: Substitute for wine in pasta recipe?

This pasta recipe calls for about half a cup of dry white wine but I don't want to use any alcohol in my cooking. Is there a substitute I can use or would it turn out okay if I just totally omit it? It's an Italian pasta- with pesto, garlic, tomatoes, and cannellini beans. Thanks!*For those saying the alcohol cooks out- it actually never completely cooks out- there is always some left, just less. more

Resolved Question: Please, desperate for a subsitute on this wine!!?

I am cooking and the recipe asks for Dry White Wine (only 1/4 cup) and I don't have any. It is for an italian pasta dish with prosciutto and peas.. So what would be a good substitute to use for the dry white wine??? more

Resolved Question: Substitute for dry white wine?

okay ma birthday is coming soon and i'm grilling shrimp. The recipe calls for dry white wine, but i will only be 19 so, there is the problem, I've looked at some alternatives but i would like to choose the best for me recipe. here is my list of ingredients: 1/2 teaspoon garlic powder 1/4 tablespoon ground black pepper 1/3 cup Worcestershire sauce 2 tablespoons dry white wine 2 tablespoons Italian-style salad dressing 1 pound large shrimp, peeled and deveined with tails attached Baste: 1/4 cup honey 1/4 cup butter, melted 1 tablespoons Worcestershire sauce I've heard that I could use chicken broth or white grape juice. I just want to use what would go best with my other ingredients. thanx in advance!!! ^_^ more

Resolved Question: Can anyone recommend the best kind of cheese to go with wine?

Or any other appetizers or food for that matter! I love full bodied dry wines...especially italian! I am a novice just looking to fully enjoy my new discovery! Thanks so much :)I really appreciate all of your recommendations and suggestions!! I am thrilled! I really didn't know where to start. I will look into all of your suggestions!! Thanks so much..best wishes. more

Resolved Question: Can anyone recommend a good full bodied dry red wine?

I like to have a nice glass of wine a few times a week and am interested in trying new brands...I primarily have italian wines but would love to try wines from other countries...Thanks in advance :)Wow!! Thanks so much..I'll definitley try all of the suggested wines!! much appreciated :)I wish I can pick you all as the best answer!!! but I decided to pick the person who responded first and has the least points...thanks again!!!! more

Resolved Question: How we define the wine? I know little bit differeces like alcolol percentage, ventage, where its from?

I know there is more details than that about wines but even i worked in italian restaurant the boss from italy, i asked him he dont know, can anyone tell me the details about wine, i know red wine goes with red meat and white with white meat and so on, please i am really seeking for right answer as soon as possible, I want to know the reality so that i recommand to my customer with confident, and full of knowledge, please dont tell me to attend wine class but just u can put what you know better than me, I tried so many wines but i feel same, some are strong in alcohol, some are light, some sweet, some bit dry thats all i found, but when i saw customer they taste, i confuse there is something i must know about wine so that i can make my customer happy, with this confusion I hesitate to recommand sometimes, cos they will ask any difference, i just know where it is from, %, and ventage, please allow me to be more knowledgeable, Many thanks for your support. more

Resolved Question: i need a bottle of champagne and wine.. please help...?

i am not an expert on any of these choices but its my bf's bday and i want to have a nice romantic time with him and i wanted to get one of each... please help me decide..... i'd reall appreciate it... i want to get a nice buzz.... i like dry wines..but i will be making some chocolate covered strawberries and have food (italian) delivered to us... please help.. more

Resolved Question: avocado, tomato & mozzarella salad?

i thought i would make an avocado, etc salad and found this recipe...: •For Salad: •A small packet of Rocket salad leaves (other type of lettuce leaves will also do) •1 ripe avocado pear, halved, stoned, peeled and sliced* •2 ripe red tomatoes, sliced in circles/discs •125 gm. fresh Mozzarella cheese, thinly sliced •Juice of 1/3 lemon or lime •Dressing: •1/2 tbs. Dijon mustard or wholegrain Coleman's mustard or coarse Italian mustard in vinegar •1 1/2 tsp. capers in vinegar* •1 clove garlic, peeled and thinly grated or crushed •2-3 tbs. extra virgin olive oil •2 tsp. white wine vinegar http://www.mamtaskitchen.com/recipe_display.php?id=10234 -but have no rocket- i have iceburg lettuce & spinach leaves (tho spinach may be rotting by now) - have no mustard, but have horseradish sauce? (or is that 2 hard core?) - no fresh garlic- only pickled garlic cloves or dried- which should i use? (oddly enuf the pickled garlic is sweet & doesnt taste like garlic tho...?) ANY TIPS?so, my questions are: 1. what should i use instead of rocket? lettuce? spinach? or just stick to the good stuff & leave any lettuce type substance out? 2. mustard issue? use horseradish instead? (oh yeah, i DO have tesco honey mustard dressing instead..) 3. garlic issue? use pickled or dried? thanks!should i stick some red onion in it too?! more

Resolved Question: What drinks should I try?

I am 18, almost 19. I am going to the Bahamas. (No, not a cruise so I don't need to worry about cruise line regulations.) I know the legal drinking age is 18 so I'd like to try some drinks. I do drink on occassion now with my family at holidays and such (I was raised Italian). I enjoy sweet and wet wines. I am not into dry wine. I hate beer. I sometimes like harder stuff (Vodka+juice, Kaluah Mixes, etc). I don't like rum, but I do like coconut rum. I enjoy Pina Coladas and Daqaris. I tried a strawberry margarhita, but did not like it. All of this is from sips, tastes, and maybe a glass on holidays. Any ideas on what to try in the Bahamas? I want something new. Of course by my taste I'm sure you can figure out I'm a girl. I don't know if I'm a light weight because I don't drink a lot. Ideas?Oh trust me! I do NOT plan on getting drunk. I just would like to enjoy a drink with dinner. I hate that I can't do it here. I NEVER want to get drunk. Vomiting and making an idiot out of myself is not my idea of a fun night. And hang overs? No thanks! more

Resolved Question: Pastafarians, any advice on the right prayer?

just before sitting down to a huge plate of linguini and clam sauce and a bottle of dry, white Italian wine? more

Resolved Question: Can someone read my essay and tell me if it's good?

Ok, this is a rough draft, so tell me what you think and if there are any changes you would make, let me know. Dining at Sardis Italian restaurant in New York City was an interesting experience. Located in the heart of New York City’s theater district, Sardis may look like an ideal place to dine pre show or post show, but our experience proved otherwise. The ambience of the restaurant lead us to believe it would be an excellent dining experience, but the menus were overpriced, they have an apparent rodent problem, and we were less than impressed with the quality of the food. One summer evening, my mother, best friend and I were meeting my aunt in the city to see the lion king. We were starving, and our show was starting in a few hours. We were sitting in the backseat of a New York City cab scanning the streets for an adequate place to eat. Then, my aunt called and suggested that we eat at a Sardis. At this point were so excited that we didn’t care where we ate, so my mother instructed the driver to take us to West 44th street, where Sardi’s was located. The cab dropped us off on the street corner, and we had to walk a little until we reached the restaurant. At First, we thought we had chosen an excellent restaurant. Everything about it seemed perfect. There was a lighted sign that read Sardis with a comedy tragedy mask symbol beneath it. The small puddle of water on the ground below was reflecting the colors of the neon sign, and it added to the attractiveness of the restaurant. There was another sign that read “Sardi’s, the toast of Broadway for 82 years". We entered with enthusiasm. The restaurant was mostly empty, and we were seated right away. The Soft music that was playing in the background made me feel relaxed after hearing the loud sounds from the busy city streets. There was a man waiting at a podium facing the entrance. He was dressed in a button down suit with a bowtie. He greeted us with a smile as he led us to our seats. I looked around and saw that everything was decorated in different shades of red. The walls were the color of red wine, and the carpet on the floors matched. Small circular tables covered with crisp white linen table cloths filled the room. Each of them was already set, with centerpieces containing flowers that matched the color scheme of the restaurant. Lining the red walls were caricatures signed by famous people who had eaten there before. Each picture also had a short biography of the star. There were so many of them! Vanessa Williams, Whoppi Goldberg, Jason Biggs, Billy Zane, JOHN LEGUIZAMO, and even Lucille Ball were just some of the faces that I recognized. I felt honored to be eating in the same restaurant as all of these famous people. Some of the pictures even contained personalized messages from the stars, claiming how great Sardi’s was. Underneath the Jason Biggs’ picture, he wrote “Sardi’s- The best on Broadway! What an Honor” All of this led us to believe that we couldn’t have picked a better place to eat. As we followed the attendant to be seated, I was still seeing more pictures. Sally Field, Michael Douglass, Kevin Bacon, George Hamilton, and Katy Lee Gifford faces were smiling down on us. When we finally sat down, my friend and I were ready to eat, and the excitement in our eyes caught notice of our parents. They seemed happy that we were enjoying ourselves. Next, things started to go bad. When the waiter came to take our orders, I inadvertently found evidence of their rodent problem. After we received our drinks, our waiter went back into the kitchen through the singing door behind our table. My friend had placed her bag underneath my chair and she asked me to reach for it. As I went scrambling for her purse, the waiter came back. He started to take our order, but was interrupted by my shriek of disgust. My hand had met a sticky surface that I could not identify with. When I lifted my hand from underneath the table, a mouse trap that was stuck to my sleeve became visible to everyone in the restaurant. I began shaking my arm wildly to set it free. I didn’t want to touch it because I already had enough of the sticky stuff on my hands. The couple looking over at us prompted me to calm down as to not draw attention to myself. The waiter nervously reached over me and pulled the pad off of my dress sleeve and tucked it behind his back to hide it from view. He apologized profusely, and then disappeared through the swinging doors again. There was tension in the room, and I wasn’t sure if I wanted to eat anymore. The waiter came back and took our orders, and I while he was talking I was wondering what he did with the mouse pad. I tried to forget about the mouse pad, and gazed at the pictures on the wall. Lastly, the quality of the food did not meet our expectations. Everything was so expensive, and we didn’t want much to eat at this point. As we looked throughout the menu, we saw items like Steak Tartar - Ground Beef prepared at the table With a choice of: Anchovies, Pasteurized Eggs, and Capers and Chopped Onions for$29.00, or Duck and Foie Gras Terrine with a Petite Salad, with Sherry Vinegar. There was also Vidalia Onion Compote and Toasted Baguette Croutons for $16.00, and a Grilled Angus Burger served with French Fried Potatoes, Tomato, Onion and Pickle for $18.75. None of this sounded very good, we all decided that the safest thing would be the Sardis club which was a sandwich made with turkey lettuce and tomato served with French fries on the side, for 18.75 For nearly 20.00, the sandwich was not worth it. The fries tasted terrible, and the waiter brought me rye bread when I asked for wheat. Since I hate the taste of rye bread, this made everything even worse. We were running late, so I decided to keep it, and we packed our unfinished meal to go. I bit into a dry sandwich of turkey, lettuce, and tomato. All I wanted to do was hurry up and leave so that we could move on to the better part of the evening. I couldn’t believe that the food was not as good as the testimonials by the stars had described. I was very disappointed.I don't have a conclusion yet; not exactly sure how to end it.......its supposed to be a descriptive essay about a place....... more

Resolved Question: How should I arrange wine in my Italian market?

I have a small selection of wines - under 100 varieties and am wondering if I should arrange them according to flavor - driest to sweetest or according to region or something else? more

Resolved Question: What do you think about this recipe?

I was thinking of replacing the chicken with prawns & maybe adding asparags what do you think? •4-6 chicken breasts •1/3 cup butter •2/3 cup white wine (Sauvignon Blanc works especially well due to the herbaceous character) •2 10 oz. or one 14 oz. can(s) cream of mushroom soup •4 oz. cream cheese •2 cloves garlic •2 finely chopped green onions •1 package of dry Italian salad dressing mix •16 oz. pasta - linguine works very well •Sun-dried tomatoes •Parmesan cheese PREPARATION: Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted in. Place chicken in single layer in baking dish and pour the above mixture over. Cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with sun-dried tomatoes and parmesan cheese. Don't forget to save some of the white wine to complement dinner! more

Resolved Question: Italians which is your favorite Italian wine you like best with your Christmas Holiday dinner?

Which wines are not to dry with turkey or ham? more

Resolved Question: What is the most popular red Italian wine recommendations for Thanksgiving?

And if anyone ask for a red Italian wine thats not to dry? more

Resolved Question: My future mother-in-law and father-in-law will be coming over for dinner for the very first time this weekend?

I am a good cook, but unfortunately my boyfriend tells his parents this all the time, so now I am really nervous that they will be expecting it to be spectacular. This is the recipe I'm thinking of making, please give me suggestions, tips or modifications. Thanks. Lasagna 1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup red wine 2 tablespoons brown sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheeseDIRECTIONS In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. more

Resolved Question: Italian Red Wine comparable to cabernet sauv?

If I like cabernet sauvingnon what type of red wine in Italy would I like? I do not like too dry and prefer a hint of sweetness thanks more

Resolved Question: sphagetti recipe question please?

Tomarrow, being short on cash, I plan to make a big pot of sphagetti. Usually I brown some hamburger or italian sausage depending on what I have and what is cheapest, then I add a pkg of sphagetti seasoning, a small can of tomato paste, lots of crushed garlic, parmesan cheese, salt, pepper, a few drops of tobasco sauce, some sugar and a jar of sphagetti sauce. Heat and serve over pasta. but I would like to know how anyone out there makes their sphagetti. Nothing expensive or time consuming please. I mean things like fresh herbs, wine, sauce that cooks for hours.....etc. Not for me as I dont want to spend all day in the kitchen or spend alot of money to make sphagetti. I just want to know if anyone does theirs any different than mine is all. Sometimes, I add things like canned or fresh mushrooms, green peppers, onions, a can of tomatoes or even those sun dried ones are good or maybe a touch of wine to the sauce. more

Resolved Question: I'm making a romantic recipe for my husband.?

It calls for package dry italian style salad dressing mix. What is that? Where would it be in the grocery store?It also calls for White wine any ides on a semi cheap bottle that's real good to drink also? more

Resolved Question: White wine?

I've looked at dozens of italian recipes and a lot have called for dry white wine. What is the best white wine to use in italian cooking? more

Resolved Question: Is it right to say? A question to English language experts?

Is it right to place the adjectives in the following order? 1. a few wonderful big brightly wrapped birthday presents 2. a most delicious huge chocolate Christmas cake 3. an old brown Italian oak writing table 4. somenew light blue Stora Enso wood free letter paper 5. a bottle of two-year old red Bordeaux grape dry wine Thank you very muchJust some more details. We normally use 'can' and 'could' in general meaning and 'be able to' in specific situations with the meaning 'manage'. It's clear. What is the difference between 'can' and 'am, is, are able to' in the Present? Thank youSorry, it is to my previous question on modal verbs. more