I would definitely be interested. I might actually try to go tonight or tomorrow to do a little advance scouting.

Works for me. See y'all then/there.

I can probably do Wednesday. I have an in-person work meeting downtown at 1:30 that day, so Playa Hermosa or anything else not too far from that general area would work great for me.

Did this happen? What's the report? Inquiring minds want to know! :) Yeah, a couple of hits/"OK"s, but mostly misses, a couple of which were bizarrely off-target. I wondered if (a) I had somehow ordered exactly the right things on my first visit or (b) the the Sichuan cook had already mov...

Just giving this thread a last-minute bump. Anyone else who wants to join in, please meet us at the restaurant at 11:30 today. Thanks!

After driving past this place a few times, I decided to check out their menu. To my surprise, I found that they serve actual Sichuan dishes, and so I gave it shot a couple of weeks ago. I was pretty happy with what I got (West Lake soup, dumplings in "spicy sauce", fried green beans with p...

This outpost of a Mexican brewery by the same name just recently opened on the SE corner of 1st Ave and Van Buren, and I decided to pop in today for a quick lunch and to start to get the lay of the land.* Initial observations and impressions: The space definitely offers room to spread out with sever...

The Container Store has square jars for spices Definitely considered them, but my hope has been to find a less expensive option. One issue that I've run into with the "bulk" vendors is that some will sell you (for example) as few as 4 dozen bottles, but offer lids only in batches of ≥ 500...

Going beyond beans to include other pulses here... My usuals are canned garbanzos and Great Northern beans from TJ's, dried pinto beans and black beans from the bulk bins at El Super or Food City, dried garbanzos from wherever (usually bought at Baiz), and the occasional bag of dried cranberry beans...

Out of the 120-ish recipes in David Tanis's "Heart of the Artichoke" (ISBN 978-1-57965-407-8), a fair number meet the one- or two-pot criterion. The recipes are organized around menus, which are mostly Italian and French, with some "American", eastern Mediterranean, southeast Asi...