You on Gabriola by any chance?

I'm in Italy right now and toured the Museo del Balsamico Tradizionale in Spilamberto. The stuff on the website you listed is not the real thing.

Soon we will all be Arthur Dent. With no knowledge of actual skill. We will all be sandwich makers with robot bread.

He's convinced himself that it's all for the greater good. Very sad story.

This isn't good. I'm going to Lugano as well and was hoping to get some suggestions on here. Yummers, have you found anything so far?

Szechuan on 16th.

Excellent article. As a, relatively, frequent traveler I've found myself in the authors shoes. I don't go to the trendy restaurants anymore because they're all the same even on different continents. Those little hole in the wall places that have been there for years... Those are the gems.

Take a deep breath eatingjoy... We're all allowed our own opinions.

I think the journalist reported on the facts accurately. I just think the owner also happened to be the burglar. It's like when Ramsey accused someone of stealing his reservation book. No publicity is bad publicity.

The convenience of a non functioning security system and a loose door is ridiculous. Someone would have to be completely bonkers to risk a indictable offense and not take any money while they were at it.

Yup. I call BS. Take a croissant recipe and cook it in a muffin tin. No one would break into a bakery for something so simple. He's probably trying to be the next cronut and cooked up a little media spotlight.

I thought it was bad when it came out but I watched the first season. All the original contestants now look like rocket scientists compared to the characters they have on.

I'd compare it to Maury. It started with good intentions then sold out instantly.

I agree and have taken a number of first dates to a sushi restaurant. It's fun; plain and simple. I actually got engaged at a sushi restaurant to one of those dates. Maybe I'm a little biased. :)

Wow, that's a bitter generalization.

Wanted to try something new so I made cannoli including the shells. Turned out alright. Ideal frying temperature was 340˚ otherwise they'd pop but I might have had a little too much liquid in the recipe.

Coconut flour is my best friend when it comes to GF cakes. It absorbs a ton of moisture so you'll need a specific recipe (there should be a ton online. It keeps the cakes super moist and gives a nice sponge texture.

We recently switched the to the "Olive Oil Light" version. The olive oil gives a nice depth that makes up for the less fat in it. Still very thick. It is the Canadian version though if there's a difference from the US one.

I see your points. I guess I would've tried to come up with something different to set myself apart but they're both cute designs.

Funny you ask, I saw them at co-op the other day and remarked to my SO that they'd make deviled eggs easier as I suck at peeling. They were in the deli section by some premade salads. I guess they're considered a fast meal. There were a few size options including by the dozen.

So the John Mayer rumours were true!

Was going to type something similar... in a Lloyd Christmas voice.

I don't understand why Melissa is still around. Her cooking is average at best. The dish she did this episode was the most generic take on the topic. Visually, Mei's looked like snow melting over fresh dirt, it was beautiful. Melissa's didn't evoke any emotion. Katsuji's looked amazing. The only thing they really nitpicked was the puree vs. sauce but for his take of mother/daughter beef/veal and sheer presentation I would've kept him in.