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jhlurie

eGullet Society staff emeritus
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Everything posted by jhlurie

  1. Question to the room: Wouldn't horse meat taste somewhat different depending on the horse's breed? I imagine some of the same rules apply as with any animal--fattier horses probably taste a bit better, as possibly would younger ones (well, that last part would be another hot-button issue, wouldn't it?).
  2. Folks, since this is a very volatile topic, I feel I have to break in for a moment with a reminder that ideally we should be talking about the topic and not each other. I understand that this is particularly difficult in this case, since this issue illustrates an inevitable divide in our own membership--between food professionals and consumers--but I'm going to ask anyway. If you read something you disagree with, by all means, argue it. But let's be careful to try and be aware of each other's sensitivities.
  3. Ohhhhhh..this sounds soooo good! I might have to change mine... I won't be able to do mine til later in the week, and maybe not even til next week. And I probably won't have pictures. But I will know if I have succeeded in mastering this... ← Face it. Almost ANYTHING cooked in bacon fat will probably rule.
  4. Ah, but likely only a few of us have been lucky enough to go there and worship.
  5. jhlurie

    Pimp My Burger

    Answered my own question with a Google search. Searching the terms "Feel The Fire Burger King" seems to suggest that the slogan may indeed be exclusive to Germany.
  6. jhlurie

    Pimp My Burger

    Is this what the Germans really think of us? "First" implies that it's not an effort specifically made for overseas. Despite the English language... I'm not convinced that it ISN'T a local spot (although it could also be for several overseas markets at once). One thing I find interesting--that the chicken sandwich is repeatedly being called "a burger". I'm pretty sure that they'd never do that in the U.S. market. I'm curious... where in the world is the slogan "Feel The Fire" being used for the chain? Germany, obviously, but maybe some other countries too.
  7. You left Shanghai-style food off that list. Some of that is penetrating the U.S. too.
  8. Egad this is a potentially loaded topic. Even assuming we limit this to Mole Poblano and exclude any other Mole, there are still about ten thousand different recipes, and from my experience several great divides in what different people expect out of it. Some people like Mole Poblano which is bitter, others sweet. Some like a strong peanuty taste, and others I know would be horrified at that. Some are very herby, and others are not. Some are quite spicy, and others quite mild. One constant though is that most of the good ones I'm told take hours. The recipe above confuses me though, since the time for the "simmer" isn't mentioned. That could mean anything from 2 minutes to 2 days.
  9. Honestly? In the middle. I just can't help myself! (you think I'm joking, but I'm not)
  10. Thanks to the miracle power of "Search", here's a previous eGullet mention of catipury cheese: http://forums.egullet.org/index.php?showtopic=55347
  11. Is anyone familiar with a tradition of Brazilian sandwiches? A Brazilian owned sandwich shop opened in my area and I find the offerings... somewhat unique. Is this just one guy with a vision, or is this a real tradition or trend I haven't caught on to until now? Some of the choices include: Potato sticks. Not on the plate--as part of the sandwich itself. Corn kernels on a lot of the offerings--again as part of the sandwich itself. A very flavorful kind of "Brazilian" cream cheese, as a condiment. It's apparent called catupiry, since this same cream cheese is also used inside several of the Meat-filled pastries they sell and "catupiry" is in the name of all of them. Eggs. Not on all of the sandwiches, but a lot of them. The meat-filled pastries are interesting too. Many seem similar to mexican or spanish ones, but a few seem almost greek. Please note that my knowledge of Brazilian cuisine, up till now, has been pretty much limited to churrasco-rodizio.
  12. IMHO, Petite Patisserie is just not in the same league as St Michel; StM literally blows away this other place. Just look at the photos here, the pastries are works of art. (And they taste even better!) ← The Creme Brulee tart things from this place can literally make you weep with gratitude.
  13. In the manner of Diet for a Small Planet, I've often thought that Mussel farms could be the savior of starving third world nations everywhere. Just throw some sort of floating devices into the ocean with a long rope hanging from them and seed the ropes with mussel "eggs". They'd grow like underwater weeds and require virtually no upkeep. Easy enough to harvest by running one's gloved hand down the rope and detaching the mature specimens. Voila! Cheap and easy protein source for anyone that wants it. Has anyone done this yet? And if not, how come? ← For the same reason that mass-growing of various forms of edible seaweed and algae aren't being experimented enough with.
  14. Maybe "Jack" might have even been Tony's suggestion if it's what he was drinking when he wrote most of the book. Or maybe if Mr. B isn't all that much in love with this, we can joke that his idea got "Jacked" (for a good payday, though). re: the Half-hour format (actually it's 22 minutes). I've agreed in the past, but it also occurs to me that some really funny shows like "Scrubs" and "Arrested Development" use it too. I suppose the key is that a good 22 minute show has to be pretty direct--no fat included--and the humor has to be more situational than character based (thus the name "sitcom").
  15. Okay, just stumbled, Internet accident-like, on this: http://www.indieproducer.net/article.asp?ContentID=10798 Jack Bourdain? Who the heck is that?
  16. I know that when I've bought those supermarket ones, I've never been satisfied with the spicing. At the very least, if you have to use those, don't be satisfied with whatever spicing they are including by default. The Nathan's brand adds a little spice packet along with the meat, but I found even that to not be enough. I'm actually very tempted to try budrichard's suggestion. Perhaps someone with more time on their hands, a good digital camera, and a bit more patience will do so and document it here for us. P.S. - I'm moving this to "Cooking". It seems like a pretty straight-up "how to" question.
  17. John's Shanghai doesn't seem to do much business either.
  18. My recollection of the service in Dragonel (I've yet to go to Dhaaba) was that if the owner got interested in you--came over to talk to you or just happened to be walking by and you caught him--the service was good, because he not only answered questions, but he ASKED them as well. But I also recall that before he did so, we just kind of sat there like lumps. It's a small space, but nevertheless that happened. It was even more peculiar, because I was meeting Jason Perlow there for lunch, and Jason is a very imposing and distinctive figure. At the time we justified it as a lunch-time thing and didn't worry too much about it. So yeah... the service could be better. Luckily the food made up for it, and as I said, once you've engaged the owner, assuming he's around, things did indeed get much livelier. Then again, on my visit, Jason had already been to the restaurant and the guy already knew him. On a second visit to Dragonel (a nighttime visit), I was with a group and our service seemed more responsive. Then again, we pretty much knew the menu and ordered straight off. These visits were all last year, as well as technically not being in the adjoining Dhaaba space, so your milage may indeed have varied.
  19. Yes, Jason but it's a complex issue. If C46 (or whatever it was called if it moved) was in that location, the rent would be huge. Consequently the price increase would be huge. Consequently people would expect a shiny decor and a certain atmosphere. While the food at C46 is no doubt worth paying more, it could be argued that Cecil's current situation is part of what allows him such a free hand. Once you start building those obligations to be TRENDY, his core of local Chinese families probably start abandoning him, and his main justification for being so authentic goes out the window. Grr. Maybe this topic title SHOULD be changed. To something like "Why can't authentic Chinese Food survive New Jersey?" or maybe "Battle Royale: Sally Ling v. China 46".
  20. Why do places like Sally Ling thrive while ones like C46 struggle? Sure, decor and location are key. C46 looks like a truck stop. Then again, the fact that its in that place, with it's low rent, helps keep the prices down where we like them. But the other part of it goes beyond mere location or decor. Remember that C46 has also gotten good press up the wazzoo--fantastic newspaper reviews, as well as steady coverage here. Sally Ling has never had that. But on some level people LIKE to get rooked. They want to walk into a place where things look all pretty, they are charged too much, the menus are all glossy and corporate, etc. People Am Dumb. To be fair (and Jason has championed this place before), Silver Pond in Fort Lee is quite good too. So C46 is not operating in a TOTAL vacuum. I suppose we could lobby Rachel to change this topic title to "Why Does Sally Ling Suck?", so we can feel guilt free about how hard it's been to say anything else about it. I've actually only eaten there once though, and that was a number of years back. The preparation was good, if boring. I couldn't muster the energy to hate it, but I had very little desire to return.
  21. See! See! I just mention cumin and it's already the hot new spice! Arrrrrggh. Okay, I actually don't mind cumin that much. It's just a funny sounding name like fennel. I don't know about that, but Olive Oil sorbet is actually pretty good.
  22. That's just pretty. So nice to look at I had to post it again. Mmmmm. Okay, am I the worst Foodblog commentator ever? I can't do better than a Homer Simpson impression.
  23. Ah, but I have nightmares sometimes about some trend setter reading "suggestions" like that and then pow! A few years later it's ALL my fault. Fennel in every bloody thing. Not that I have anything AGAINST Fennel, mind you, its just too funny sounding for me to deal with seriously. And don't get me started on cumin.
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