herbacidal

Isn't lo bak turnip, not radish? And hence lo bak gou made from turnips?

I don't recall seeing that out here, but it makes a certain amount of sense, if you want to serve two masters. If you make that distinction, I'd say that "egg rolls" are definitely more American than Chinese. I'll agree with that. My Chinese restaurant experience agrees with that. My Chinese takeout place experience also agrees with that. Singapore gives a very good description of the egg roll making process. The only thing I'd add is to keep the filling as compact as possible before folding the flaps over. On the face, the chiko rolls appear to be very much like the rolls described by Miss Crepe and Jon Tseng. I don't remember what those rolls are made from, but do vaguely recall "egg roll" being on the container in some form.

I suppose you're right. I'm using what in my eyes would be a strict definition for dumpling. I don't really consider the rest dumplings at all.

Okay, how's this? On cemetery day, in addition to laying out the eats in front of the tombstone ---roast pork belly (siu yook), Chinese pastries, a whole chicken--- we also bow three times and pour a drink for the dead person into the ground in front of said tombstone. For my grandfather we pour liquor of some kind (gin, vodka from airplane bottles---I don't know that he actually drank liquor as opposed to beer). For my uncle we pour tea, because he didn't drink alcohol.

Good point, wongste. That post does make it sound rather dark and ominous. Yea, on cemetery day, we wear all black, with black nail polish and black everything (don't have to dye our hair!) We're the originators of the Goth look.

Call me uncouth, but I will pick up as much noodle as I can hold between the two sticks and shove it quickly into my mouth before I drop any. Then with a lot of noise I suck in all the trailing strands. I rarely use the soup spoon either. Transferring it to the spoon before inserting into mouth is the right way though, according to my father. A faux pas on my part. I also agree with everything else Dejah said, it jives with my own experience. About not stabbing things and inserting chopsticks into foods like meatballs and such, I'm speculating that's because it's one step away from the Chinese death ritual briefly mentioned by Jinmyo early in the thread. That's displayed more vividly in the practice of not standing your chopsticks in your rice in the bowl. For those who are unfamiliar, Chinese go worship the dead in the cemetery twice a year. Those are more strict adherents may worship at home more often as well. You worship by planting sticks incense in groups of three in front of the grave, or if at home, in front of the memorial, after which you bow three times. You can see the similarity to chopsticks in rice. As far as holding the chopsticks as far away from the food as possible, I don't know anything about traditional reasons. I would just say that by holding them farther away you get more control over them, your fingers won't get dirty rubbing against the food, and your hands won't get as tired by the end of the meal. Much as I try to teach people how to hold chopsticks, when it all comes down to it, if it works for you, good. My cousin, I have no idea how she manages to get food the way she holds her chopsticks.

Good to see you've got your priorities straight.

What do their drinks cost? Rough estimate of glass of wine? Vodka tonic? Beer?

If the foodservices @ Longwood are still run by Restaurant Associates, the food there should be at least above average. But you'll probably be forced to eat there because of time/circumstance/whatever sometime regardless, so you can tell us about that.

That's fine, but there are choices in between. In situations like that, I used to continually wander around near to such a table so that I could be easily accessed. Alternatively, I'd look over to make sure they weren't trying to flag me down. In our case, if we were all noticably deep in conversation, that's one thing. But I happened to be turned around, facing the restaurant and not the rest of my companions. That should be one distinct clue. Ah well, I'll chalk it up to youthful inexperience. I was a 14-year old busboy once.

Whoa, those are dark!! I think Gary mentioned before about their use of soy sauce, but it didn't totally hit me until I saw that up close and personal picture.

So we stopped by La Lupe today for a little Mexican brunch. That's Andrew Fenton, KatieLoeb, Mummer and myself. I'll let others elaborate where I've left details out. Lessee, we had: 1 of each kind of tamale (2 total), can't remember what the types were 4 tacos, 1 each lengua, enchilada, goat and pico de gallo some chorizo in grease, which we made into tacos with additional tortillas Plus Mummer. Andrew and I each had huevos rancheros, while Katie satisified herself with huevas mexicanas. I liked everything, but I wish the lengua was more interesting texturallly. Neither the lengua nor the goat was that interesting as far as taste. The goat had really good texture though. I enjoyed everything nonetheless. And, I'm sorry but no, no one brought a camera.

I don't know of any available retail. I can't recall ever having had them in a restuarant here either.

We should call and see if they stop serving huevos at a certain time.

But you've masturbated to food before, right?

Yea, I've heard something about this. Luckily, this doesn't affect me, and I can drink alcohol without such effects. I never had a problem with dairy. I always just thought it was just that Asians never got used to lactose at a young age. It's also true that Asians also have a high occurence of osteoporosis. Hmm, this is sorta turning into "Trials and Tribulations of Chinese born in Western Countries"

Nice trip, Jim!!! On the heels of Richie's, that was especially awesome. You can only do eating adventures like that while traveling. Must be why all my NYC trips are full of food from end to end.

More than likely he's just supervising the menu, maybe he'll spend a shift every month or so there. He has more than one new venture going in NYC? Aquavit's moving, Riingo's new, anything else?

Yea, but that's still progress. Glacial progress, but things more often change by evolution than by revolution. Look at it this way: 90% of WZ drinkers drink nothing more than Beringer/Sutter Home WZ or comparables. But their parents likely didn't drink wine at all, so that's already a step in the right direction. So their offspring are more likely to start off with at least the notion that wine is okay to drink. If 90% of them start off with at least that notion, let's say a reasonable percentage of them move beyond that to more complex vintages. And for the 10% of WZ drinkers that do drink more than WZ and comparables, that's enough to move a market significantly. And all this from someone who doesn't really like wine that much.

I was slightly picky as a kid, as I mentioned. Wouldn't eat pig's blood or sour vegetable, although I'd try pig's blood now, and I actually like sour vegetable. Tripe is one of my favorites, as is any organ meat, as evidenced by my offal tour here. (Rocky) mountain oysters are on my "to eat" list, as is haggis, turducken, fugu, etc. I don't know that I will like them, but I do so want to try them.

Just stop off at Tony Luke's @ Front and Oregon. Chicken cutlet, roast pork, and cheesesteaks are all good choices. After that, just jump 2 blocks south of Oregon to Pattison. Isn't the new stadium @ 11th, not Broad? Anyway, the new stadium has really good stadium food, from all accounts. Bull's BBQ, among other places. Can't find the old thread.

I'm 1st generation Cantonese-American too. But I like candied yams and I liked tuna casserole a lot the only time I've had it. Didn't like jook as a kid, or tang yuan (tong yuen). Stilll can't stand tang yuan, but jook is pretty good. Of course, I also like pigs feet, taro, chives, eel, and any kind of noodle (wheat, egg, rice). Actually I can't think of a noodle I don't like, Chinese or otherwise. Ah, what am I saying. All noodles are Chinese.

Yea, that's great. I know they have some substance when they list cities I don't recognize. But it's got some good stuff there, definitely.

Stopped by here today. Although I wanted the Maoz Meal with eggplant and hummus, the guy forgot to give me the humus. The falafel itself was good, as were the fries. I suppose the salad bar and order counter being one and the same might be a problem. But I'm wondering if they'll get huge rushes like places closer to the business district. Their lunch biz may just continually wander in, given the type and number of businesses their customers are likely to be coming from.

Stopped by Garibaldi Sunday. Was thinking about TV or La Lupe, but I parked closer to Garibaldi. Plus it was the one of the trio I haven't tried yet. Wanted huevos rancheros, but it was too late in the day for breakfast (1PM). Ended up getting chorizo tacos. Quite tasty anyway.