Wimpy

The long bar there is a great bar, in terms of design and view. I also think that HKG is the best airport in the world. Sorry Charles- I must respectfully disagree. Changi Airport in Singapore kicks major ass! Furthermore, Singapore Airlines is the lord of the skies. I've been based in HK during the last days of Kai Tak airport (and am perhaps one of the last lucky few who have experienced the amazing landing path which takes you in a steep banking turn between buildings) and have since travelled frequently to HK via Chep Lap Kok airport. Now, I am based in Singapore, and fly out to Oz and Manila every month. I must tell you, Changi is awesome in breadth of shopping, broadband accessibility (free wireless lan), and if you're one of the lucky few PPS club member on Singapore airlines, you gain entry to unquestionably one of the best 1st class lounges on earth. To me, Chep Lap Kok is not as passenger friendly in design or convenience. One thing I do like in the Marco Polo club lounge in HK is the complimentary noodle bar. I love the Shanghai style noodle in chili sesame oil dressing.

During my high school days: 1) canned sardines (with chili) and english Mango chutney on toast 2) philly cream cheese on toast with filets of anchovy In college: Instant tuna casserole: one pack macaroni and cheese (Kraft), one can of Starkist. I'm not especially proud of my past gastronomical explorations....

Hope someone has the answer Dave. I'm planning a brined pork loin (boneless) for tomorrow's dinner. Would like to avoid a disaster as I am having guests over. By the way, what kind of stuffing have you had good results with? Am thinking prunes or fig.

Kinako is my absolute favorite flavoring for mochi (but like them better with warabi-mochi, which is I believe not rice based). I can't stand the savory versions with soy sauce and nori. The mochi in clear soup is what usually almost kills me. It's sticky as hell, difficult to cut with chopsticks and hence tempting to try to swallow whole- a dangerous mistake. I have these near death encounters thanks to mochi every New Year's day as part of the traditional O-sechi meal.

Thanks guys! I'll try it this weekend. Cooking up a decidedly non Chinese meal for Chinese New Year here in S'pore. Sorry to hijack theoretical discourse on caramelization. Kung Hei Fat Choy!

Thanks Stone! In my limited experience though, the onions seem to run out of juice and start crisping/burning. Does that mean my flame's simply too high? Is it cheating to pour in some water and let it evaporate out over a longer period? Will it result in softer onions?

Can we be a little more practical for one moment? I want to top my pizza this weekend with caramelized onions and anchovies. Is there a surefire way to achieve nice, tasty caramelized onions? A recipe would be much appreciated!

Looks like you have enough Dim Sum advice. But don't forget to try some roast goose! I always go to Yun Kee's which is halfway up D'Aguilar street (Hong Kong side, Central).

Actually, i envy those who live in cold climes! I've been based in Asia these past 10 years and miss winters in Chicago, where I used to cook up goulasch soup, clam chowder and other substantial soups accompanied by a nice crusty piece of bread! It's hard to get worked up about that stuff in 80-85 degree temperatures, not to mention high humidity! There must be some medical study that correlates low temperatures with appetite (probably coz winters burn calories faster).

Definitely Kusaya. Disgusting. It literally smells like feces. I love natto, and everthing else listed before me on this thread, except kusaya. Does anyone know what type of fish it is? Re: funazushi- it rings a bell with respect to its connection to the history of sushi.

Ikura-don! Uni-donburi (is that what they're called?) Actually, apart from sushi, I find that most of my favorites can be made at home by a halfway dedicated cook. 1) kimpira-gobou 2) korokke 3) japanese eggplant (nasu) in sweetened miso sauce 4) lightly grilled tarako with rice 5) natto with yama-imo (aka tororo imo) with raw egg and nori on rice 6) condiments/side thingies with rice e.g. tsukudani (chirimen kurumi is fantastic- walnuts and dried fish) also kombu-maki (with ayu or salmon) I could go on and on....

Tempura soba please with plenty of SB chili flakes. Always get it at Tsukiji market for breakfast (reward for waking up so early) when I visit. There's this elderly couple that run a stall in front of the retail market section (a block down from the wholesale market itself). But first love must be udon, however. It's that chewy gluteny thing that soba does not have. Curry udon is heaven (but can't avoid whip-cracking effect when inhaling the damn things, thus invariably staining my shirt)...

Lately, it's been pears poached in red wine. It's a really easy dish but is elegant, tastes great and can range from light (if served just on its own) or sinful (if paired with vanilla ice cream, chocolate sauce and whipped cream). My recipe: 6-8 d'Anjou pears 1 bottle beaujolais or other red fruity young wine 3-6 whole peppercorns 1 vanilla bean 2 star anise whole lemon zest 1 cup sugar ruby port To prepare: 1) get ample zest from one lemon 2) fill large bowl with water, squeeze entire lemon, and throw them into water as well 3) peel the pears, leave stem intact, put them in the lemon water as you finish peeling each one so they don't oxidize 4) once peeled, cut a flat section off ea. pear so that they will stand upright in pan (and later, in serving plate) To cook: 1) throw in pears, wine, sugar, zest, star anise, peppercorn and vanilla bean (sliced open in middle) into heavy pot such as french enamelled one whose name escapes me. 2) heat until boiling, then simmer for 30 minutes 3) if pears not completely submerged, spon over occaisonally with wine sauce 4) after half hour, transfer to tupperware in the wine "soup", let it reach room temp, then cool overnight in fridge 5) the next day, separate out the wine "soup" and reduce further until syrupy, finish off with ruby port To serve: 1) stand pear on plate, spoon over reduced wine sauce 2) you can servie with one scoop vanilla ice cream with choc sauce

Natto is healthfood and tastes wonderful! Anyone who likes strong (some may say putrid) taste/smell of French cheeses should have no problem with it (e.g. Maroille, Livarot). Have you tried miso soup with natto? Faaantastic.

A friend came over for dinner. Served 500 gr. of wagyu beef in 4 slices.(Mom, bless her heart, brought me some from Tokyo), salted with Sel Grise de la Guerande (extra fine) and fried in a cast iron pan to medium rare. Sliced in strips and piled on grated daikon (white raddish), put ground pepper and poured some ponzu sauce (soy sauce with rice vinegar). Served with rice, stir fried bean sprout and ground pork, and with side dish of Ayu (don't know English name for this fish) rolled in giant kelp (kombu-maki) as well as with chirimen kurumi (walnuts and tiny dried fish cooked in soy and sugar combo). And just because I wanted to try it, made pizza with anchovy bought in France. Cheese was combo of mozzarella and danish esrom (a little ripe). Duznt go with Japanese stuff above, but wat da heck. The taste of anchovy packed in salt is far superior to supermarket stuff which is already filletted and in olive oil.

Hi! Just got back from France & Italy. Thought someone might want to know what I actually brought home. Remember- I am based in Manila, Philippines and customs is not strict as in the US when it comes to food. I stuffed all of them either in my travel cooler or cavernous garment bag which I hand carried on board Air France on a direct flight from Paris. Here's the list: 1) Cheeses (bought in open market in Chartres): Reblochon (fermier), Livarot (artisanal), Brillat Savarin (fermier), Maroille (fermier), two fresh cow cheeses coated with herbs and one with pepper. 2) Foie Gras: 6 small bottles of Goose Foie (entier) from Eduouard Artzt in Strasbourg (for gift to friends). 3) 550 gr. raw goose foie (chilled for transport) bought in Chartres from farmer 4) 350 gr. mi-cuit duck foie (chilled for transport) bought in Chartres from farmer 5) Salami di Cinghiale (wild boar salami) from market in Florence 6) Finocchino Salami (Florentine salami) 7) Bottle black truffles (bought in Florence) 8) Bottle white truffles (bought in Florence) 9) One 50 gr. raw black truffle (bought in Florence) 10) One 250 ml bottle 25 year old Aceto Balsamico Originale 11) One jar of gourmet anchovies packed in salt (Galerie Lafayette, Paris) 12) Two cans of goose fat (Fauchon) 13) Two packs of Sel Gris fine de Guerande (Galerie Lafayette, Paris) 14) One pack Fleur de Sel de Guerande 15) Two pane forte from Siena (one chocolate, other "white") 16) One food mill (Dehillerin- Paris) 17) One mandolin w/Guard (Dehillerin-Paris) 18) Two cans of veal extract powder The above are just the food related items. Am afraid I did some major damage to my credit cards overall (until they were stolen in the Paris Metro near Montparnasse along with my video camera, that is). Any advice on what to whip up with the above? Am planning to share the bounty with friends this coming Saturday.

Lizzie- I could find no fault in Au Crocodile's staff with respect to attitude and service. Believe me, am always on the lookout for signs of French chauvinism but was totally disappointed in that regard in this case. In fact, someone on this site mentioned that the loss of a Michelin star often leads to renewed commitment to improve! Perhaps it was fortunate for me then, that Au Crocodile was recently demoted. The Menu we had was as follows (Euro 120 ea) Caille conifteau Foied'Oie "Marechal de Contades" or Foie de Canard poele aux Peches et Gingembre Turbot roti et Polenta cremeuse a la Truffe d'Ete Langoustines et Puree Belle de Fontenay Cressonniere au Massala Consomme Chanteclerc et Quenelles de Fromage blanc Medaillon de Veau e son Palet de Pied aux Girolles Fromages de France Brimblier a L'Amandine Creme Vanille Bourbon Nougat glace a la Bergamote et a la Mangue Mignardises

Thanks Cabrales & salut from Paris! Just arrived in the City of Lights after a rather grueling 4 hour drive from Strasbourg. Grueling because I just finished a 3 hour, 9 course lunch at Au Crocodile and then stepped right into the car for my drive! Luckily, my wife was sitting next to me to slap me awake all the way to Paris! FYI, as I am allergic to wine, DUI was not an issue. However, the meal alone while delightful, was demanding the undivided attention of my bloodstream which was supposed to be providing oxygen to my brain for the long drive! Heavy rains did not help (all of Europe seems to be affected by unseasonal rainfall). To summarize my Au Crocodile experience: 1) staff were friendly & professional (I only found out they spoke perfectly good English towards the end of the meal- they thought I wanted to practice my French!) 2) Chef Jung and wife were pleasant and courteous (we were the only foreigners today- and they seemed rather flattered that we came all the way from Manila). 3) Foodwise, I got the impression that dessert was not his forte (good, but nothing exceptional), however, his foie gras poelee with peaches and veau with chanterelles (aka girolles) was very good. We were served an amazing polenta on which some roasted turbot with shavings of black truffles was placed. The polenta had a wonderful, homemade (corn-y) taste (yes, I know it's made from corn, but the corn and nuttinesss was especially pronounced). 4) They offered me a miniature take home copy of the menu selected without my asking. 5) They tolerated my picture taking with grace (made sure not to use flash). 6) The sommelier was the epitome of tact and understanding, as he accepted my allergy to wine without question and proceeded to assist my wife in her choice of wines. She discovered a nice aperitif- a Gewurztraminer Vendages Tardives 1999 Wolfberger & Equisheim. In Paris, apart from a Pierre Gagnaire dinner next week, I plan to look for more down home Parisian bistro cooking. A bientot!

By the way, does anyone know whether prepaid SIM cards are sold in France? If so, I plan to purchase and plug it into my GSM phone instead of using the roaming feature on my native SIM. Thanks.

Hi guys! Do fresh truffles (black or white) freeze well? Was planning to bring home some from France or Italy.... If not, does anyone know the best way to transport? Is it better to buy truffles in oil or something, if one is traveling long distances? Thanks!

Mamster- I just remembered that November is the month of a traditional children's festival called "Shichi-go-san" (name stands for 7,5 & 3). That's the ages that are celebrated. Parents and kids of that age go to local temples to pray in full regalia (cute little kimonos). Asakusa Temple (Ginza subway line) would probably offer you the best photo ops. Asakusa temple is in any case one of the "must sees" in Tokyo. While you're there, there is an amazing area just 10 min walk from Asakusa called "Kappa bashi dori" (street name). They sell loads of specialized kitchen utensils and restaurant equipment at good prices. I spent a good 3 hours walking up and down the area and it still wasn't enough!

Cabrales: to be sure I did! With me and procrastination, once motivated, I usually become quite efficient. I guess I needed egulleteers to light a fire under my a__. Anyway, I looked up the Michelin website for all the Michelin 3,2 and 1 star restaurants in Paris (I have the book but with the web, can print out conveniently). I struck out every restaurant that is closed in August. I forget the exact numbers (left list somewhere), but of the 1 stars, only about 20% were open. of the 2 stars, 30% and of the 3 stars- only 1 restaurant was open- Pierre Gagnaire. The good news is that Pierre Gagnaire responded to my email today and am pleased to announce that the wife and I have dinner for two confirmed! I take this as a good omen on the eve of my departure for La Belle France. The next apprehension is what to wear, what to order, how to behave. I'll do a thorough search of this site for the answers! I will try to take pictures though and I will ask for a copy of the menu.

Mamster: If you're a greedy lil pig like me, sushi for breakfast, while a revelation in Tsukiji, is not enough to fill me up. To bulk up, I subsequently pass by one of the many ramen/udon stands in the area outside the Tsukiji market near the Hibiya subway entrance. BON, may have an opinion on the quality of the noodles there, but for me, it hit the spot, especially on a cold morning.

Bux- thanks for the tip on Laguiole and artisanal foods! Will research for Forge Laguiole in Paris.

Hi Peter B Wolf! Thanks so much for your detailed inputs! I'm debating whether to leave all my France guides behind and just bring my laptop to access egullet for help when and as I need it! I will certainly check out the open markets you mentioned. Rue Mouffetard was shown in the movie "Amelie" and am curious. Three more days before I'm on Air France en route to the City of Lights (and croissant, and cheeses, and pastries....).