Food

[Nokie]

Almost went into a food coma after this last night-

[CanadianStraps]

I would wonder if the cheese would stick well enough to the meat after being clocked in such a fashion.

[geoffbot]

I would wonder if the cheese would stick well enough to the meat after being clocked in such a fashion.

Chocolate inbetween then

[Der Amf]

Maybe: dip bread in cheese fondue, then skewer freshly cooked piece of steak on same fork and open gob very wide

[MarkO]

Maybe: dip bread in cheese fondue, then skewer freshly cooked piece of steak on same fork and open gob very wide

Step 1 cook meat in oil
Step 2 take off fork then put bread/meat/bread back on fork
Step 3 dip in cheese, you have now created your cheese wrapped mini mini slider
Step 4 burn palate with red hot melted cheese cos you cant wait for it to cool.
(coating in chocolate optional)

[Nokie]

^^^^

I like your thinking!

[drunken monkey]

Baking is in a hot place, roast I think should be exposed to a heat from one direction. I think.

Once upon a time, roasting used to refer to cooking directly over flame where baking was done in a "container".

Think pit, Dutch oven and well, ovens where the (indirect) heat does the cooking; that's what used to be baking.

These days, they tend to be used interchangeably.

[Raza]

Went to the same restaurant that I went to for my birthday on Sunday. It's restaurant week here, so they have special prix fixe menus. I had chicken liver mousse over crostini, veal breast with mushrooms and bearnaise sauce, and soft serve ice cream over a caramel covered brownie.

Amazing.

[CanadianStraps]

I've always had great experiences eating out in Philly. Have dined in many fine establishments. I'm also a big fan of Morimoto's.

I'm going to be back at the end of the month, looking forward to trying somewhere new.

[CanadianStraps]

Quick and easy chicken cordon bleu tonight, with sautéd french beans.