herbacidal

I wasn't aware of Chodorow's backing. Are you sure about that? I do remember hearing that Chodorow optioned the concept to open a restaurant like it called Red Square in Miami. Don't know if that happened or not.

Wow those are very normal traditional Cantonese dishes. Or at least dishes that I'm used to being as Cantonese. If they originate elsewhere, I didn't know. Hmm, does this set family dinner cost $98? Or perhaps $138?

I'll help with this one. It was from an article, I think in the Inquirer, but I suppose it may have been a Daily News/PhilaWeekly/City Paper mention. I read it too. She is normally at Rouge during normal business hours. Oftentimes, she may be there during the random evening or weekend hour.

Yea, I've never seen them longer than 6 inches. I think it's a different fish.

I think that's what most East Coasters, including myself would call diners. I think that's true elsewhere too, and I think of luncheonettes as diners in everything but those two criteria I mentioned, having the bakery and being open 24 hours. When I think of coffee shops, I usually think of them having some sandwiches and baked goods brought in from elsewhere, but no real kitchen on site other than a toaster, toaster oven, and sink. Plus coffeemaker and espresso machines. I agree with Pan's consideration of Teresa's a diner. It has the feel I think of when I think about a diner. Perhaps it is more of a luncheonette. This is the Teresa's on A or 1st just above Houston?

I agree with Andrew's comments about diners originally versus currently. I do think there is less distinction between diners and coffee shops on the West Coast and more on the East Coast. I can't think of anyplace on the East Coast that is called a coffee shop that I would term a diner. But I can recall passing a few places in the Bay Area that had signs that said coffee shop with menus I would apply to diners. But I don't believe they fit my criteria for diners, which go along with what a friend of mine suggested. A) they have their own bakeries (I can see this criteria being less common among diners in urban areas since the real estate isn't as cheap nor is the diner as important to the community as the good suburban diners are) to theirs B) they are open 24 hours

Let's not leave it at that and clarify things. Were you saying that scrapple comes from mostly the head, or that scrapple comes mostly from the tail and rear?

Butterfish is one of my favorite Chinese dishes. Just pan fried with some scallions.

Is there any such thing as the other end of the pig when you're talking about scrapple?

Well, according to this , he was born and went to university in Japan, so I suppose there is a good chance he is fluent. I stand corrected.

Any idea where? I'm going through the site now, and while I've found a reference to both simplified and traditional Chinese text display and input support, there is no link given nor is there additional information on how to download/acquire them. As it is, I'm just poring through the Microsoft website using various methods in hopes of getting what I need.

Windows 2000, but I don't have the CD, which it asks you for if you click on "install" in the dialog box. I guess I need to get the CD.

Actually, the more I think about it, the Hong Kong style pan fried noodles version of chow mein and the American Chinese version are both crunchy noodles with a topping. I can't remember much specifics about the noodles in the American Chinese version, but it is probably gloppy (is that a word?). I want to say that the noodles used would be the same as in lo mein, but I'm not sure. The Hong Kong pan fried noodles that I would be familiar with would be a flat layer of very thin egg noodles, pan fried in a wok until some of the noodles, ie those closest to the bottom center of the wok are slightly black. The noodles are then placed on the plate. Then bean sprouts, the meat/seafood of choice, etc. would be stir fried together and then placed on top of the noodles before being served.

For a deuce, you'd put it off to one side of the table such that when each individual diner turned towards it, it would be on the right. Comprende?

You mean you don't deep fry Little Debbies?

Really? When chow mein is listed on a menu in Philly, it's usually the original American-Chinese version. I've never seen chow mein on a menu indicating the pan fried egg noodles that would be Hong Kong style. IIRC, they're listed here as pan fried noodles with seafood/shredded pork/braised beef/etc. FWIW, the reason there is this confusion is that the Hong Kong style pan fried egg noodles would be pronounced "chow mein" in Cantonese. For instance, seafood with pan fried noodles is "hoi seen chow mein".

That sounds interesting. Does anyone want to host?

Yea, Twinkies and whatever else will be made by someone. What isn't certain is whether or not they will continue to make them the same way. You'd like to believe they'll leave well enough alone, but the new makers may not be so wise.

I notice just about everything mentioned. Except if white is not on right. (Salt.) But much of it I don't care that much about, as far as the dining experience.

That's probably what most everyday non-Egulleteers consider chow mein. These tend to be egg noodles.

I believe we are in the process of setting up a small dinner with wine and beer pairing at a Northern Liberties gastropub. Unless things fall through, you should expect something along that line. Tell us about that option. It might work well for next month.

You got a basement? I just threw my wine in there. Horizontal of course. Most of the bottles from the last time I bought wine (with Katie, about a year ago) are still there. Temp's good as long as you're out of the sunlight and away from the hot water heater.

Hmm. I personally figure him to have picked up a little Japanese in his time there. I wouldn't figure him to pick up anything close to fluency though.

I can see my post had the desired effect.

Actually, I don't want to input Chinese characters as much as be able to read Chinese-language websites. Do I still have to go through that or is there an easier alternative?