SobaAddict70

If you're going to have boat loads of tomatoes in a few weeks (this is addressed to Romaney), try making ratatouille. I prefer it as a jam-like consistency but ymmv. Soba

Remind me what courgettes are again? Aubergines are eggplants? Looks like you might have the makings for pan bagna. Do you like anchovies? Beetroot could be good roasted or as borscht. Maybe a spinach and raddicchio salad, with endive and pears? Could make an herb pesto with your herbs and use it as dressing for roasted veg or in salads. Try making rosemary infused oil as well. Soba

Thank YOU Jack, and best regards. It was a pleasure to be with you this week. The eGullet Foodblog will now take a short break for a couple of days before resuming again. Soba

30 minute meals aren't that difficult to pull off. The problem is that so many people seem to find it daunting that there's a huge cottage industry in place for something as simple as boiling water. At least, that's my take on it. Soba

Wonder if Tad (Mr. Latte) ever surfs eGullet. Soba

While not exclusively Japanese, I would not hesitate to add Jewel Bako to this list. Soba

I'm surprised no one has yet mentioned Indian-style options. I love green beans, simply fried in ghee and with black mustard seeds and cumin, maybe a little asafoetida or ginger as well. Serve with basmati rice or steamed rice. Also tomatoes and onions cooked in ghee with a little turmeric (for color), black mustard seeds, chiles and garlic, add green beans and maybe some yogurt, and you're set. This version works well with okra too. Soba

Michael Johnson's Steakhouse at Grand Central also served it but not sure if MJ is still in operation. Of the ones listed above, I've only had the version at Prune and none else. Landmarc is probably next up on my list. You can bet there won't be a pickle salad on their plate. Prune's version was nice but I could have done without the pickle salad. Something to counterpoint the richness of the marrow bones, just not chopped pickles from a jar, thank you very much. Soba

Just pretend it's foie gras the next time you're eating it. Ok, so the texture is probably not anywhere near foie....but you can dream. Soba

Since you asked... Why does having a high sugar content (i.e., the chocolate challah) make things potentially "interesting" to shape? I take it you'll have a large number of leftovers? For the onion and raisin bread, proportions in general and is the onion pre-cooked first or raw? I didn't know you could have beef tzimmes, most tzimmes I've encountered are vegetable based (i.e., carrot tzimmes). Thanks for the reply. Soba

It seems to be common outside of the United States. If memory serves, it's a common pizza topping elsewhere, in Japan for example. Soba

that's because we're all in awe of the pix. I am a baking newbie myself....btw. all right, silly question #1: (be prepared for a lot of silly questions ) why higher temps for things like pizza crust and lower temps for things like cakes? Soba

Mr. Meehan appears to be the new staff writer for the Times in relation to the $25 and Under column. (A search of the archive on the Times web site revealed that the article relating to Angon on Sixth from two weeks ago was attributed to him.) Soba

Don't forget Uminoie: Uminoie (Peter Meehan) (from the New York Times DIGEST update for Wednesday, 15 September 2004. Scroll down for the appropriate link.) Soba

New York Times Weekly Update Wednesday, 15 September 2004 Dining In/Dining Out Section All articles in this week's update can be found on the Dining & Wine web page. Soba ================================================ Meals Fit For Poseidon's Table (R.W. Apple, Jr.) Thirty Is The New 60 (William Grimes) Click here to discuss the article. At My Table (Nigella Lawson) Donguri (Frank Bruni) Click here to discuss the review or contribute your own experiences. Uminoie (Peter Meehan) Click here for related discussion regarding little-known Japanese restaurants in New York City. The Minimalist (Mark Bittman) Bits and Pieces Summer Fruit Showcase (Kay Rentschler) Wines of the Times (Eric Asimov) Sidebar: If you navigate your web browser to the Dining & Wine web page, you can hear an audio online presentation given by Eric Asimov, Florence Fabricant, Christopher Cannon (owner and wine director of L'Impero) and Albano Ballerini (chef and owner of Aliseo, in Prospect Heights, Brooklyn) on a selection of Italian Adriatic red wines. Please click on the box entitled "Wines of the Times" to begin the presentation. Pairings (Florence Fabricant) Recipes in this week's update: 1. Pasta With Braised Lamb Shank Ragú 2. Peppered Rib-Eye Steaks With Watercress 3. Salmon With Lime Herb Butter 4. Glazed Onions 5. Caramelized Peaches 6. Seasoned Tuna Steaks 7. Ratatouille With Butternut Squash 8. Herbed Couscous 9. Pasta With Crab

Um, what's a banneton? Sounds like things are on track for Sunday's main event. Soba

Coq au vin ranks high up on my list of French comfort food, along with quiche lorraine, pot au feu and ratatouille. I make it a few ways, sometimes with bacon (lardons), sometimes with ham and sometimes without. Recently, I've discovered that some people also add cognac to the mix. How do you make yours and what do you like to serve it with? Soba

Those sandwiches prove yet once again that corporate lunch meetings are similar regardless of where in the world they're held. Soba

Turkish Kitchen (Frank Bruni) Soba

An app I once had at Home Restaurant here in NYC was blue cheese fondue with caramelized shallots and rosemary oil, served with toast points and crostini. Seems like you could do a variation on that. Apologies if this post is way past your deadline, but perhaps something for the future. Soba

I used to cry but not any more. I think I've gotten used to it. Score one for evolution! Soba

As intolerant as say, Amanda Hesser on Emeril Lagasse? Something tells me that the New York Times and the Food TV Network were made for each other. Seriously, I think the issue of the Times' readership needs to be taken into consideration. An article such as this would probably be more focused and less critical were it to appear in a periodical such as the Daily News or New York Newsday, not a paper with such an extensive metropolitan and national reach as the Times. That is not to say that writers at the Times are entirely representative of their readership, but rather that context needs to be taken into account even though reactions such as Toliver's and jschyun's are perfectly understandable. Soba

Omuraisu is not too far off from fried rice with tortang talong (eggplant omelette) and ketchup. This is a Filipino dish wherein one makes an omelette by mashing a roasted peeled Japanese eggplant and then dipping it into an egg-based batter and frying it. Serve with fried rice and a liberal douse of ketchup or sriracha. One of my favorite breakfast dishes that I haven't had in years. Sometimes this is made with minced pork or with kinchay (Chinese celery). Soba

Part of the answer has to do with the amount of arable land in China. Consider the amount of resources (i.e., grass, water, animal feed) it takes to raise a single cow, compared to a single pig -- and then multiply that by a factor of one hundred. Northern China is different because the animals used to produce yogurt and whey had wide expanses of land to roam around in. People in that part were more nomadic (i.e. Mongols) and less agriculturally based. I'm sure the answer is a bit more complex than that summation, but it's good for starters. Soba

Do you serve them by themselves or with a dip or sauce? Soba