SobaAddict70

The reason why I think it won't pass is because as has been stated so eloquently by others, the New York legislature is a different species of legislature unlike its California counterpart. I would imagine that the restaurant industry will have had enough time to mount a significant defense here in New York using all of their available resources (i.e., lobbyists and public relations). Foie gras is synonymous with fine dining and such restaurants form a significant base of the economy of New York City and elsewhere within the metropolitan area. No, I think foie gras will have its day in more ways than one. Soba

I have a feeling it won't pass. Cooler heads will prevail this time around. Soba

Quick update folks, before we close down this installment... Next week, beginning on Monday, 20 December and running for slightly longer than a normal Foodblog installment, we return to the wilds of Canada but this time seen through the eyes of a domestic goddess who describes her kitchen cupboards as "an ode to Tupperware". She has a couple of interesting experiments in store for us, as well as a cooking lesson on how to make a pot of gumbo Canadian style, no offense to Mayhaw Man. Following this installment, beginning Wednesday, 29 December, we take a trip to southeast Asia, wherein our Foodblogger will be taking in the local sights in Thailand and possibly Cambodia. The two bloggers we had scheduled for this and last week will have their appearances in January. Thanks for being patient with us as we sort out some behind-the-scenes kinks. Soba

so tell us the story. please? Soba

*drools* We need a drooling emoticon... *drools* heheh Soba

This is a message from the Emergency Foodblog System. Our next Foodblogger won't be able to go on as scheduled, so please be patient while we work behind the scenes to bring you the next installment. Soba

But the wasabi peas are always what's left at the bottom of the bowl of Japanese snack mix. ← I must be the only one in the world who likes them then. Soba

Have you tried using Mrs. Dash? No? Seriously, I'd consider either wasabi peas or perhaps bhelpuri mix. Soba

This is my current favorite: Winter Black Bean Soup EVOO carrots, peeled and sliced tomatoes, sliced into wedges onion, halved garlic, peeled kosher salt black pepper cumin sour cream chicken stock 2 cans black beans, drained garnishes: cooked shredded chicken, lime wedges, grated queso blanco, chopped cilantro, sauteed shrimp, cooked rice, deep fried tortilla strips. 1. Roast carrots, tomatoes, onion and garlic with EVOO, cumin, salt and pepper at 350 degrees or until soft. Set aside. 2. Bring chicken stock to a low simmer, add vegetables and black beans. Cook for 15 to 20 minutes. Take off heat and let cool. 3. Working in batches, puree soup in a blender or food processor; return to pot. Add in a dollop of sour cream, stir to incorporate. Adjust seasoning. Reheat, stirring frequently. Cook for 5 more minutes. Serve immediately, w/garnishes. Note: The addition of pumpkin works like a charm. Soba

Are dessert tamales a possibility? I just thought of a chocolate tamale. Soba

New York Times Weekly Update Wednesday, 8 December 2004 (continued) B. A Pride of Cookbooks Chasing The Elusive Egg Cream (Kim Severson) For The Vegetarian In All Of Us (Denise Landis) Food Fantasyland, In Spades (Florence Fabricant) From A Professional, With Love (Marian Burros) A Bread For Every Basket (Kay Rentschler) One Pot Wonders (Julia Moskin) Interview With The Prince of Tides (Richard Sandomir) Readers' Recipes Revealed C. Elsewhere in today's Times... Food Inequality The World Over (Elizabeth Becker) Supreme Court Roundup (Linda Greenhouse) Soba

NY Times Weekly Update Wednesday, 8 December 2004 A. Dining In/Dining Out Section Casa la Femme North (Frank Bruni) Click here to discuss the restaurant or contribute your experiences. Maggie Brown (Dana Bowen) What Makes A Good Cookbook? (Judith Jones) Sidebar bonus: If you navigate your web browser to this article's web page, you can hear an online audio presentation on Julia Child. Click on the box entitled "Remembering Julia Child" to begin the presentation. When Marcella Eats Chinese (William Grimes) Meals at Casa Bastianich (Marian Burros) The Food Capital of the Carribean (Anthony Bourdain) Spirits of the Times (Eric Asimov) Sidebar: If you navigate your web browser to the article's web page, you can hear an online audio presentation given by Eric Asimov, Florence Fabricant, Garrett Oliver (brewmaster of the Brooklyn Brewery) and Dale DeGroff (author of "The Craft of the Cocktail" (Clarkson Potter, 2002)) on a selection of Calvados. Click on the box entitled "Wines of the Times" to begin the presentation. Bits and Pieces (Florence Fabricant) Two Century Old Scotch (Sarah Doyle Lacamoire) The Minimalist (Mark Bittman) Recipe: Ricotta Pudding Pairings (Florence Fabricant) Recipe: Apple Bread Pudding with Calvados Sauce Recipes in today's issue: 1. Chocolate Guinness Cake 2. Cranberry and White Chocolate Cookies

I second all of the GS comments. In addition... the steamed oysters with black bean sauce, the blanched "live" shrimp with rice wine and scallions, and the fish soup with Chinese greens, all of which can be found at Oriental Garden in Chinatown the salt-and-pepper shrimp at Phoenix Garden dim sum at Dim Sum Go-Go or Golden Unicorn and don't forget New York Noodletown... Soba

I'd say this is about as close to four star cuisine in a home setting. Soba

Except that at Sugiyama, sushi and sashimi are part of the scene instead of being the scene. Speaking of Sugiyama, perhaps it's time for another visit. It's only been what, three years...for me anyway. Soba

Home Restaurant (on Cornelia Street) Oriental Garden (in Chinatown) can't think of others right now b/c I'm busy at work. Soba

It's simple. People are flabbergasted that they should have to pay ADNY prices for sushi/sashimi when they can get (to their minds) a much better experience at your local Japanese sushi place. I mean, it's just fish and rice, right? That's perfectly all right. More for us. Soba

broiled skinless boneless chicken breasts (w/EVOO, Mrs. Dash and chopped scallions) steamed broccoli brown rice Evian ================ bedtime snack: 1 bowl of cottage cheese topped w/ one can of water-packed tuna, drained, and more Mrs. Dash. oh yes, I'm alive and kicking. Mrs. Dash sends her regards. Soba

Sorry if the comments bothered you. The Grand Sichuan restaurants are many things to many people, but one thing that several of them don't focus well on, at least imo, is Cantonese food. Yours is not the first impression regarding this outlook. The one that springs most to my mind is this post and related commentary. Anyway, glad that you found it worthwhile to return. You might consider trying Spicy and Tasty in Flushing. Many on the board think it easily the equal of GS, if not better. Soba

Not to my recollection. My mom never made it that way. I have to run this by her now. Coconut milk didn't feature prominently in my family's cooking. My grandmother did most of the cooking when I was living in the Philippines (with assistance from maids, of course). My mom learned her stuff through grandma, which is how I remember. I didn't "discover" the ingredient until I was in the United States, and then not until I was a teenager. Soba

Having trouble getting someone brave enough to follow Sam, eh? ← Heh. No, I have a feeling you'll all be just as enthused and enthralled with his successor. Thanks, Sam. Join us in a few short hours when the next installment of the eG Foodblog takes a look at the secret life of milk and cheese. Soba

In today's review, Mr. Bruni manages to review a restaurant while divulging precious little information about its main thrust at the same time. It is a performance worthy of a master illusionist. What were his impressions? How were the dishes constructed? Why did he find the headcheese offputting? Isn't it the point of headcheese to be gelatinous? Soba

Onera (Frank Bruni) Chef Michael Psilakis, formerly of Ecco in Garden City Park, Long Island, offers a fresh, liberal spin on Greek cuisine that takes Manhattan diners well beyond standard fare. Commentary relating specifically to this review will be made on the Bruni thread. Soba

Concur with Pan. GS is NOT notable for its renditions of Cantonese food, hence the reason why you found the lo mein to be just "okay". When in Rome... Soba

to Pan's list, add any of the freshly killed chicken dishes, the famous kung pao chicken, the pork belly with chestnuts, the braised pumpkin and the pork with spicy and sour green beans. Soba