Rachel Perlow

No, not really. But speaking to the waiters in Mandorin or Cantonese gets you more respect than not.

Exactly. That's why I thought it was important to note that Chinese people use soy sauce too and therefore the use of soy sauce should not be held against caucasians.

I've never met anyone who uses as much Soy Sauce as my friend, Lin. She came to the US from China during college. I haven't noticed if she uses much on Chinese food in restaurants, but she puts it on almost everything else, like sub-sandwiches, for example. (note for the office drawer food discussion: she keeps packets of soy sauce in there to bring with her to the cafeteria)

i wonder if they would do it if we gave them a guarantee on numbers. and i wonder if we could give them a guarantee to begin with. They do have black shirts on Cafepress's premium stores, but there's a monthly fee involved with upgrading, and we just do not sell enough merchandise to justify upgrading eGullet's store. We have the products there mostly to make people who love eGullet happy. We really don't charge much of a profit over cafepress' base price. To do the upgrade we'd have to charge more for the products (so that we can just give it all back to cafepress), and to me it's just not worth it. For what it's worth, the white and grey t-shirts are a nice 100% cotton heavy-weight t-shirt material, not the really skimpy kind.

No, they have a Chinese menu in English. Oh well, just ask for it next time, they'll give you the English version. China 46 is on Rt 46 West in Ridgefield. Here's a link to another thread all about China 46.

Did you ask for the Chinese menu or did you order off the menu they gave you first? Not that it is OK for them to have two different menus and discriminate against non-Asians, I'm just trying to figure out why you had problems. That is one of the things I don't like about this place (that you have to know to ask for the Chinese menu).

(someone remind me to double this guys salary)

I was reading the Falafel in Paris and it put me right in the mood. So, any updates for this thread, or do I have to drive to Hoboken?

Oh, and what's with the cat's head? (yes, I know it's supposed to be a pig, but it looked like a cat to me at first) I liked the simple circle before.

I agree with tommy about it being a little busy. I think it would be better without the pigapalooza & pork/fork quote on the back. Besides, that's Fat Guy quoting some band.

Oh, I see it, it's the english translation of the french.

We met new eGullet member Larrymorman at Saigon Republic a few weeks ago. There and on the Quintessential NYC Tourist Restaurants thread (quoted above) he highly recommended Bill Hong's as having exceptional old fashioned Cantonese food. Eggrolls with chunks of pork and shrimp, amazing shrimp with lobster sauce ($23.50), etc. Does anyone else have any experience with this place? I've been pining for a real eggroll for a while now, I'm so tired of ubiquitous take out eggroll. They're full of cabbage with just a little ground pork -- boring. We definitely want to give it a try, just to see if Larry's raves are justified. What else should we order there? or not? The prices certainly aren't cheap, with lunch specials priced in the teens and egg rolls for $3.25 (their "famous" lobster roll is $28 for a small), so we definitely want to order like a regular. Bill Hong's Restaurant (click link) 227 E 56th St, New York, NY 10022 Phone: (212) 751-4048

I agree, great words, just in English. I'd need the actual images to upload to Cafepress to see how they fit. It's impossible to tell when they are already on a t-shirt. I'm PMing whosrbud my email address. I think a poster would be really cool too - maybe without the "Varmint's Pig Pickin" part on top -- as part of the permanent collection. Cafepress has a 23 x 35 inch poster available, printed landscape. When we're done with the t-shirt design, I'd love to see it redesigned for the poster.

Well, it's not like a I use a packed teaspoon or something. Just a pinch, but I probably wouldn't in this recipe if I didn't have a decent supply.

Does no one else use some saffron? Ever since we bought a huge tin of saffron ($40 for an ounce - which is a huge amount, and cheap when compared to the $5-10 per gram you pay in retail stores), I use it much more liberally than I used to. If starting from scratch (I'll sometimes use leftover baked or boiled or smashed potatoes), here's what I do: Dice a fresh peeled potato (about 1/3 inch cubes) (if you have nice solid cooked potato, like a leftover baked potato, do the same thing, it'll just take less time to brown in the oil). Heat cooking olive oil in a skillet. Add potatoes and cook until done and just starting to brown on the outside. Scoop out potatoes and cook some diced onion in the same olive oil (actually the onions could be done first, either way it works). Allow cooked potato cubes (cook extra, you'll be picking at them, they're yummery) and onion to cool (they don't need to be drained of all oil though). Meanwhile, allow a good pinch of saffron to bloom in about 1/4 cup of warm water. Mix up 6-8 eggs (a good thing to do is measure the volume of water your skillet holds and figure out the volume of potato, onion & eggs you'll need), add saffron & water, cooled potato & onion, salt & pepper (optional ingredients include diced roasted red pepper and/or sauteed chorizo, but don't go for the 'kitchen sink'). Allow to marinate for at least 1/2 an hour. Drain most (but not all) of the olive oil from your cooking skillet and return to heat. Pour in egg mixture, reduce heat to low, scramble the egg around to start evening out the cooking, then cover skillet, make sure the heat is as low as possible and cook 5-15 minutes (depending on your stove). When the bottom is set, slide the mostly cooked omelet onto a plate. Invert the skillet over the plate and flip it so the rawer side is down. About 5 more minutes on extra-low and it is done. Transfer to plate and cool to room temp before serving. We like it on toasted slices of baguette with mayonaisse and sliced tomatoes. Sorry for the long paragraph style recipe. Next time I make it I'll have to write everything down and formulate a real recipe. BTW - if making it with leftover potatoes, chop them up and add some olive oil to the egg mixture.

Vengroff - so it's not EXPO? Despite what Jason said above, I think your experience is actually worse than ours so far. When the contractors came, they stayed most of the day and cleaned up the debris when they left for the day, and their incompetancies were more minor than your workers it seems. The mantra that got us through was the belief that "when it's over, it'll be beautiful."

I think a framed duo of the photo above, plus a photo of you & momo overshadowing the piggy-dresser-bank, would be cute.

A place I worked has resorted to the Friday fridge purge. Any food left in the fridge (including the plastic containers) was thrown out by the cleaning staff every Friday evening. This didn't include things like bottled salad dressing, but anything miscellaneous like plastic containers, leftover chinese cartons, paper bags of mystery, etc. After you lose a piece of Tupperware or two, you learn to clean it out and take it home. No extra warnings either, just a memo taped to the fridge as a perpetual reminder.

Not a competition, just an observation.

Got that Kim? Just bring your jugs.

I have done quite a number of high attendance (50-100 adults) hotlucks/potlucks at my house and I think your numbers are way high. I ask each adult guest to bring appetizer portions for 10 to 12 people. No one gets to try everything, but much less food gets wasted. I'm a software engineer and not a caterer, but that is what seems to work at my potlucks. What did you think of my suggestion of approximately 2 oz of finished dish per person (pork not included)? That way there's enough for everyone to sample every dish, but also allows that some people will have a larger portion while others refrain completely. Also, if you're the type of person who may wish to bring home leftovers of others' food, bring some plastic containers so everyone can take their own (real) dishes home. The disposable Glad® or Ziploc® containers are great.

So then it sounds like we should change the title of this thread. How about "Moving to Bronxville (Westchester), Tell me about the great local places..."?

Hey Suzanne, maybe it would be good for you to post appropriate catering portions so people know how much to bring? I'm thinking about 2 oz per person per dish? So if you are bringing potato salad, for example, you should bring 10 lbs. Is that about right? We probably need at least 5 gallons of water, and 2+ gallons of each of the other non-alcoholic drinks.

You're counting system seems different from what I'm doing with the RSVP list in NJ - I count about 74 eGulleteers coming to this shindig. We have about the same number coming to the NJ PigOut. Yours'll be bigger though 'cause you're inviting friends & relatives as well.

Maybe a green salad or some cut up vegetable crudite & dip? or Lemonade and/or Iced Tea?