http://foodandwineblog.thefoodietraveler.comQuick Blogcasthttp://foodandwineblog.thefoodietraveler.com/2009/10/07/tomatillo-experiments--really-great-easy-tasty-healthy-sauce-recipe.aspx#comment-2830495Thanks for the feedback <img src="http://foodandwineblog.thefoodietraveler.com/emoticons/smile.png" border="0" /><br>Foodie Traveler2010-02-15T20:52:12Zhttp://foodandwineblog.thefoodietraveler.com/2009/10/07/tomatillo-experiments--really-great-easy-tasty-healthy-sauce-recipe.aspx#comment-2829054Oh I've never seen a recipe for this- looks great!Simply Life2010-02-15T11:58:05Zhttp://foodandwineblog.thefoodietraveler.com/2007/12/24/osteria-mozzaworth-the-hype.aspx#comment-2827056Thanks Caroline.&nbsp; BTW, I just went to A16, a comparable restaurant in hype to Pizzeria Mozza but located in San Francisco. I think Mozza is WAY better.&nbsp; <br>Foodie Traveler2010-02-14T21:10:12Zhttp://foodandwineblog.thefoodietraveler.com/2007/12/24/osteria-mozzaworth-the-hype.aspx#comment-2747641I enjoy your posts. Too bad about Mozzi. I'm interested in it because the pizza is supposed to be so good. I would kill for the recipe for her pizza dough. Ms Silverton goes to the greatest of lengths to make breads.Caroline Jacobs2010-01-22T09:30:16Zhttp://foodandwineblog.thefoodietraveler.com/2009/11/25/amazing-peruvian-food-in-an-unexpected-location--mochica.aspx#comment-2597388I'm glad you and Scot finally got to try this place. I've been wanting to go back soon ever since we went last.Gabe2009-11-28T05:51:40Zhttp://foodandwineblog.thefoodietraveler.com/2009/09/07/first-peak-new-england-style-seafood-shack-finally-available-in-la-bp-oysterette-in-santa-monica.aspx#comment-2476270I know, it is pricey. Lots of people said the same thing (see this post on chow).&nbsp; In response, I actually researched the going price in Cape Cod for lobster rolls, and it is about $16-$18, some more.&nbsp; And lobster is WAY cheaper there.&nbsp; I have made these myself at home, and they are quite labor intensive to make, so I don't begrudge them for charging for the labor any more than I do when a pay them (or any oyster bar) $2.25 for an oyster that costs $1.25 unshucked at the market.&nbsp; Shucking oysters is another thing I hate doing at home.&nbsp; Also, from purely a cost standpoint, I think this is a much better deal than the $10+ premium sushi bars charge for lobster or (real) crab rolls.&nbsp; That said, I literally had this same argument with one of my employees who went there this past weekend, and he had the same complaint.&nbsp; I said it is the same $20 you would have paid for a whole 1 lb lobster, but they did all the work.&nbsp; He said that while he would have no problem paying this for the whole lobster, he just doesn't feel right paying this much when he could have had a very similar taste experience preparing crab or shrimp the same way for far less money; he thinks the mayo butter sauce cheapens the lobster.&nbsp; <br>Foodie Traveler2009-10-05T21:30:15Zhttp://foodandwineblog.thefoodietraveler.com/2009/09/07/first-peak-new-england-style-seafood-shack-finally-available-in-la-bp-oysterette-in-santa-monica.aspx#comment-2475896really want a great NE lobster roll but DANG. $22... when lobster prices have fallen so drastically?SinoSoul2009-10-05T18:15:34Zhttp://foodandwineblog.thefoodietraveler.com/2009/08/25/my-first-kitchen-nightmares-experience-before-and-after.aspx#comment-2460271Chris, thanks for writing.&nbsp; Being that they have been in business for many years, I assume they have a loyal following.&nbsp; I can only tell you what I and all my friends experienced.&nbsp; The Osso Bucco was of course originally prepared in an oven, there is no other way to make it.&nbsp; However, I imagine it was left out on the counter too long due to service or ticket coordination issues which is why it was quite cold by the time it got to us.&nbsp; We sent it back and it came back in less than 5 minutes.&nbsp; It would take much longer to reheat it in an oven.&nbsp; Also, we knew the Osso Bucco was microwaved because it had both very hot spots and unheated spots consistent with using a microwave to reheat it.&nbsp; However, even if you chalk up the osso bucco and pasta and flatbread all due to inconsistent service or sporadic technical incompetence in the kitchen, I just don't see how the restaurant can defend the processed chicken parm.&nbsp; At a restaurant of this caliber, they should have used an actual chicken breast. <br>Foodie Traveler2009-09-29T04:16:19Zhttp://foodandwineblog.thefoodietraveler.com/2009/08/25/my-first-kitchen-nightmares-experience-before-and-after.aspx#comment-2460246I whole heartedly disagree with your entire write-up. Lido has been one of my favorite restraunts for years. Every visit I find more and more things to love about this place. I know for a fact that the chef goes out every morning and gets fresh ingredients and that everything is made fresh daily down to the pasta. I assure you they didn't microwave the osso buco. I'm sorry to be so defensive, but I love that place.Chris2009-09-29T03:56:10Zhttp://foodandwineblog.thefoodietraveler.com/2009/09/07/first-peak-new-england-style-seafood-shack-finally-available-in-la-bp-oysterette-in-santa-monica.aspx#comment-2410547Oops, you are correct.&nbsp; For some reason I always think the road that runs next to the ocean in SM is PCH. I will make the correction.&nbsp;&nbsp; thanks<br>Foodie Traveler2009-09-07T22:22:15Z