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It's not surprising that My Big Fat Greek Wedding grew more popular over the course of its theatrical release (whereas most blockbusters open big and then drop precipitously)--not only does it have believable situations and engaging characters, but these characters (particularly our romantic heroine, Toula, played by writer and performer Nia Vardalos) look like actual human beings instead of plastic movie stars. The result is the very accessible tale of Greek-American Toula (whose family sees her as over the hill at 30), who falls for a WASPy guy named Ian (John Corbett) and then has to endure the outrage, doubt, and ultimate acceptance of her deeply ethnically centered family. The actors invest their wildly stereotypical portrayals with sincerity and compassion, giving the movie an honest warmth instead of Hollywood schmaltz. But My Big Fat Greek Wedding ultimately succeeds because of Vardalos; her intelligent, down-to-earth presence and charm carry the film. --Bret FetzerPrice: $5.98
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![Pennsylvania Diners and other Roadside Restaurants [VHS]](/410N1AKTG3LSL500.jpg)
In an age when every fast food place seems the same, diners have remained distinctive, fun places to stop, full of local flavor.This program takes a look at several of the most interesting diners in Pennsylvania, and also considers a few other roadside restaurants (like the Midway Plaza on the PA Turnpike) that have interesting histories and reputations for good "home-cooked" food.
So get a cup of coffee. Have a seat. And come along as we visit great little restaurants from Wellsboro to Downingtown, from Milford to Conneaut Lake. Let's go to Potato City, to the Melrose in Philly and to unforgettable little places from Pittsburgh to the Poconos. Whether it's the middle of the night in State College or lunchtime in Smethprot, this documentary gives you an unusual taste of Pennsylvania and some of its quirkier cuisine.
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Chilis Grill & Bar - Whether you want to unwind with friends or just dont feel like cooking, head to Chilis Grill & Bar for our sizzlin service, laid-back atmosphere and a taste of our spiced-up Southwestern favorites like our famous Grilled Baby Back Ribs, our juicy Big Mouth Burgers or our tender marinated fajitas.Price:
The one thing that probably discourages more people from purchasing and using cast iron is maintenance. Like carbon steel woks, cast iron cooking pieces require "seasoning." To many this is a mysterious or overly time-consuming process. Even if you treasure fond memories of eggs and pancakes cooked in grandmother's ancient, blackened skillet, you might have no idea how to turn your new pan into such a treasure. Fortunately Lodge has come out with the new Logic line, which has been evenly coated on all surfaces with an electrostatic spray of vegetable oil. Next the cookware is put into an extremely high temperature industrial oven which bakes the coating into the surface. Not only will you be spared the time and effort of seasoning, but also the new piece you buy will look and perform better than if you had seasoned it at home. Just like that heirloom pan you will find that even pineapple upside down cake doesn't stick to this surface. This mid-size skillet is excellent for making frying eggs, cooking pancakes and a host of other tasks.Price: $16.99
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![Le Cordon Bleu of Paris Instructional Videos (Appetizers, Salads, Soups, Vegetables, Meats, Fish, Poultry, Desserts) [The Finest School of French Cuisine in the World] [8 VHS Videos]](/61E6i6jxhsLSL500.jpg)
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