Singapore

FYI, Mr. Bourdain's TC blog is up at the BravoTV site.

Agreed. Fifi was good people. We are greatly diminished by her passing.

It's worse than you think: how about a smart cooktop that uses radio frequency ID to help you cook? Here's the link: RFID cooking "Something to add to my list of "I want one of those." VistaCrafts RFIQin, available in Japan, comes with 24 recipe cards. The pan reads the card you show and "tells" the cooktop what to do 16 times a second to perfectly monitor each cooking step and perfectly reproduce the most difficult recipes. Each pan handle is embedded with an RFID chip that uses a proprietary signal to communicate with coordinated chips in the cooktop and special recipe cards that monitor each cooking step for a particular dish." The site also linked to a 'weather forecasting toaster', but I just couldn't bring myself to click on it....

That was my initial reaction as well! ← I noticed that when I went to Shanghai and Chengdu, China back in 1993, 2000, and 2001. The answer that I typically received to this question was a) property is too expensive to 'waste' on car queues, b) People who can afford cars don't want to be seen eating fast food (the snob factor), and c) What's the matter, you lazy American? Too fat to fit through the door?

Hi Folks! I recently took a group of my co-workers to Atlanta for dim sum and a tour of several farmer's markets. We went to Royal China in Chamblee and had an excellent time. I know that Canton House also serves Dim Sum (am I the only one that notices their proximity to the Center for Disease Control?). Have you been to any other good Dim Sum places in Atlanta? How was it, and how varied were the selections? Please indicate if it's served from steam carts roaming the serving floor, or off of a menu (I gotta have the carts or it's just not authentic to me...) Thanks!

Deep fried lobster tails from the Hunter's Pub in Hamilton, GA. Picture a lobster tail, shell on, dipped in beer batter then deep fried until the batter is crisp, then served with two other companion tails next to a sweet, buttery dipping sauce. A co-worker is a regular there, and since he masses as much as I do, his heartfelt recommendation was cheerfully adhered to. If someone can tell me how to attach a picture to the post, I'll be happy to do so.

Wow! Not for a second do I believe myself worthy of such a glorious meal! Thanks for the pics!

I've seen it in a clear soup with strips of tofu, bamboo shoots and shredded pork. My in laws call it 'do woo gan', which translates to tofu stew. I'm told it's pretty common to Shanghai.

Fried okra with a nice dash of hot sauce.

How about: Navy Chow Phallic Foods or my personal favorite: Ick. I've been laughing like crazy reading this thread, but oddly enough I'm no longer hungry....

It's certainly present in Shanghai cuisine. Soy sauce, wine and sugar are the basic cornerstones of "hung xaio" (red cooked) Shanghai cooking. And if anyone disagrees with me, you can argue with my mother and my mother-in-law. They're both from Shanghai, and this is the first time they've agreed on something! Octaveman is dead on, btw.

The dark fried rice owes it's color to a type of food coloring that's based on molasses. Very thick stuff. You stir fry it into the rice (rice must be hot to pick up the coloring), let the rice cool off overnight, and make sure it doesn't clump up. As far as I know, it's not available for sale outside of Oriental restaurant suppliers. It comes in 5 gallon buckets. If you want heat, use the burner from a turkey deep fat fryer like Alton Brown did. Just be sure to use it outside of the house. For us it was oil first, rice until hot (if rice is too hard, add a bit of water and cover for 20 seconds or so to let the rice steam a bit, but not too much or the rice will be sticky), then add in scrambled eggs, chopped green onions, salt and MSG (optional), and whatever meat you wanted to add, precooked. Stir fry for under a minute after turning down the heat to medium and serve.

What's Bayless going to do, haul out a double whopper with cheese? Hmmmm, might work if Big Pussy's still a judge, come to think of it.....

For you non-Southerner's, we're talking pork butts.

I dunno. If this is going to be on the same network that brought 'Rescue Me' to the small screen, I'm pretty optimistic that they'll do KC justice. Bourdain! Quit stuffing that face, get off that bar stool, Mister, and get us a sitrep! (Geez, I feel like I've just committed sacrilage, or something!)