SobaAddict70

Because then, Ya-Roo won't be the sole owner of said business, she'll have to have others in the mix if there's a corporation involved. Kind of defeats the purpose of the thread I believe. It does sound appealing -- to find others with a similar vision -- but then you run into the danger of having that vision diluted. Soba

I'm not exactly a fan of Babbo's mains so I guess I'm the wrong person to ask for a review. Their pastas on the other hand are quite amazing. Maybe the pasta tasting menu next time? Soba

Easy. Season with salt/pepper/Mrs. Dash Top with 2 or 3 T. of EVOO, pop into an oven and broil for 30 minutes at 350 degrees. Juicy, flavorful but not exactly Jinmyo's cup of tea. Soba

New York Times Weekend Update Friday, 22 October 2004 -- Sunday, 24 October 2004 A. Dining In/Dining Out Section and the Sunday Magazine Long Island Vines (Howard G. Goldberg) Grocery Lists As Culture (Amanda Hesser) Recipe: Potato Salad with Sweet Pickles B. Elsewhere in this weekend's Times... Japan To Resume Importing American Beef (Todd Zaun) Jean Georges' New Digs (William Neuman) Click here to discuss the article. Soba

you forgot me. Soba

Probably best if you make more schmaltz tomorrow. Schmaltz is just rendered chicken fat (with onions). Unless it has some sort of preserving agent such as sufficient quantities of salt or acid, it probably is a good idea to throw the seven week old batch out and start fresh. Wouldn't want food poisoning to occur. 'Course I could be wrong. A google search turned up no clues btw. Soba

I'm not sure I understand your question, hillvalley. Are you asking how long schmaltz lasts in the refrig? (I'm not sure about the answer....someone else chime in?) I usually use it whilst making chicken soup. Also great in mashed potatoes and in making fried onions, come to think of it. Soba

Matzo balls and chicken soup....the ultimate use. Second on the chopped liver. Soba

Question to eGulleteers (ok, two questions ): 1. Do you see Cru as reaching for two stars or reaching for three stars? 2. Do you agree with Mr. Bruni's review? Personally, I thought this review -- seemed -- more along the lines of what started off promisingly with his piece on Babbo. Nary a mention (not that I saw anyway) of his coterie of "friends". Let's hope the trend continues... Soba

Cru (Frank Bruni) Soba

I think each of the critics have influenced the food and restaurant industry in a positive manner, each in his or her own way. To give a few examples: Craig Claiborne. The grandfather of restaurant critics, he also made it possible, along with contemporaries of his at the time, for cuisine in the United States to evolve to its current form. Mimi Sheraton. As a result of her work as the Times critic then, she set the standard for restaurant reviewing. Click here to read the rest of the article in the SF Examiner. Ruth Reichl. Make what you will of her article on her experience at Le Cirque, but it was illuminative to many (and still is) of differences shown between the well-known and the know-nothings. Reichl's work has also delved into the issue of sexism that often confronts women who dine out (e.g., the solo female diner). Click here to read more. Each restaurant critic brings something different to the table. And maybe that's the best we can hope for -- that a critic will capitalize on his or her strength and leave the weakness in the dust. But we can also dream. Soba

The question "why (would you or Person X not want to be the critic)" is one I've long wanted to ask. Leaving aside the issue of "power" (which is a very real issue when it comes to positions that critics hold), the main NYT resto critic has the ability to impact the food and restaurant industry (not to mention the way we eat and cook) in a very positive manner. Now whether the recipients of their reviews would see it or consider it on that level is a different story. Oh well. Maybe next time there's a Q&A. Soba

Vegetable oil is fine. No spices in the panko. for assembly, use 1 beaten egg, flour (about 1/4 to 1/3 c. is fine) and panko. Coat in flour, then in the egg, and then the panko. Fry until golden brown. be sure to season the pork first (salt and pepper) before breading it. Soba

Chef Scott Conant of L'Impero at Bar Tonno is joined by Kyohei Fukushi, formerly the sushi chef at Morimoto in Philadelphia -- and the sum of their talent is an experience unlike any other. Bar Tonno (Eric Asimov) Soba

In chronological order we have: Mimi Sheraton Bryan Miller Marian Burros (interim) Ruth Reichl Eric Asimov (interim) William Grimes Marian Burros/Amanda Hesser (interim) Frank Bruni Who's your favorite amongst that list of luminaries? And....if there was an opening tomorrow, who would you like to see fit the position of the main restaurant critic at the Times? (ideally from individuals NOT on the list above, preferably individuals who are food writers or in the industry) What qualities or criteria do you think the main Times critic should have? So....if you were part of the hiring committee at the Times, who would you want to be in the spotlight? (besides the obvious candidate, El Gordo. ) Soba

So one dish out of several hundred, served day after day, night after night, was oversalted. Report on it, or not -- but one shouldn't be shocked, shocked (a la Casablanca) -- that this happened. It happens all the time, regardless of whether the restaurant in question is a nameless one star or an amazing three star such as BHSB, at least IMO. I guess a better question is, will you be back? Soba

I have a feeling there wasn't enough liquid covering the vegetables...hence the rockhard parsnips. I hear you about the inadequate pot sizes. I had to go get some from BBB (Bed Bath & Beyond) a few years ago just to make stock. Soba

erm, what does seitan taste like? Soba

You get exactly two mentions of two dishes in the review per se: won ton shrimp and creme brulee. Oh, and the cocktails but those don't count. Funny how it mentions what dishes are recommended even though 95% of the review had to do with decor, service, the patrons and style. Which was satisfactory, the review or the restaurant? I can't quite determine. Soba

Isn't it interesting, that for a restaurant that merits a "Satisfactory", that the total amount of food description merits to almost less than a handful (and a meager handful, at that)? Indochine (Frank Bruni) Soba

My personal motto is "Call it as you see it, but also keep it real." YMMV. Soba

Every restaurant has an off day from time to time. I suppose when it occurs at an establishment of BHSB's caliber, it's cause for mentioning. I'd just as sooner shrug it off to circumstances based on that one visit. Now if it happened again, that's different... Soba

It might have been too thin because of the amount of broth called for in the recipe. Perhaps cutting down on the volume of liquid next time? Any ideas, folks? btw, Malt-O-Meal sounds weirdly familiar to me. Kind of like in the Philippines. I shall have to ask my cousins who have better memories than I. Soba

hm, I suppose a test will be whether their pad thai is made differently than most pad thai in my experience. Pad thai is the moo shu pork of Thai food. Moo shu pork was originally an egg dish with a minimum of pork but has since become a pork dish with a minimum of egg. ok, this is probably a gross overreaching statement, but you get the idea. Most pad thai served in this country has become a shade of the real thing. For me, the taste test at any Thai restaurant is whether their pad thai is as Goldilocks would say, "just right" -- a balanced mix of tastes. Soba

not to mention, how does it compare with the gold standard, Sriphaphai? edit: Ah, never mind, I saw El Gordo's comparison up there. Guess I'll have to hie myself there sometime soon. I think I'm officially out of the running for Bottomless Pit. Soba