SobaAddict70

ok, I knew it was for something as elementary as that. I also faintly recall seeing parsley (or something green) in the sauce at one point, some place. It was the first time I had seen anything like it and made me do a double take. I've never had walnut sized meatballs. Most of the ones in my experience range from golf ball size to LION'S HEAD meatball sized ones. Soba

Oh, and don't forget discussion about saucing too. I'm interested to hear if people finish up by cooking the spaghetti in the sauce or if they do the standard drain and toss method. You can guess what I'll be having for dinner one of these days this weekend. Soba

If you cooked them in the sauce, how far along do you cook the sauce before plopping the meatballs in? I know you use egg as a binder, but what's with the bread crumbs? Some people like to put milk in there too, to lend sweetness. Soba

Brie or perhaps queso blanco, maybe some kind of sharp blue cheese. Maybe some fig chutney or date paste on the side, and a glass of red wine. Soba

True dat. They don't make onion and poppy seed bread though, at least that I know of. If I don't stop reading this thread, I'll get hungry again. Soba

Ok, so lunch had several options today, including spaghetti and meatballs. I didn't take that option, but in retrospect, perhaps I should have....because now I have an INTENSE craving for spaghetti and meatballs. So...without further adieu, I was wondering how you make yours, and what are your favorite: 1. Spaghetti or pasta? Fresh or dried? 2. Meatballs? Beef? Pork? Mix of both? Lightly seasoned? Heavily seasoned? with or without breadcrumbs? 3. The Sauce. Slow cooked for 20 hours like Mom used to make? From a jar? Somewhere in those ranges? 4. Toppings. With lots of grated cheese? No cheese? Pepper? Parsley? Red pepper flakes? Anchovy bread crumbs? 5. What do you drink it with? Red wine? Beer? Does this dish bring back nostalgic memories? Are your meatballs hockey puck sized? Ok, discuss away. Soba

I just had a brain flash just now. Those of you who like McDonald's (yes, they are redeemable for certain things), McD's has I believe bagel sandwiches for breakfast. Kind of like mini bagels, with omelettes and sausage and things. I was wondering whether it was possible to make a grilled bagel cheese sandwich but I guess not. I used to make grilled cheese sandwiches with Swiss and muenster on rye or whole wheat. My favorite combo is a grilled cheese sandwich topped with fried onions and mushrooms. Haven't done that in a while though.... Soba

Sorry, just saw this thread, haven't been active on eG lately due to personal reasons. I'm at work right now but I'll post a few mixes when I get home, including the one with coconut in the mix. It's a Gujarati style blend, if memory serves. Have to look at my notes. Soba

Have you ever made a grilled cheese sammich, but using bagels? Just something to consider. Soba

She won't be starting hers until Sunday. Neener, neener. Seriously, it was a pleasure being with you this week, Laksa. Best, Soba

That hamburger pic alone is worthy of being an avatar. Soba

New York Times Weekly Update Wednesday, 25 August 2004 Dining In/Dining Out Section When Silver Queen Grew Tall And Green (R.W. Apple, Jr.) A Moment Of Perfection (Matt Lee and Ted Lee) The Chef (Matt Lee and Ted Lee) The Minimalist (Mark Bittman) Where To Eat When The Party Comes To Town (Florence Fabricant) 71 Clinton Fresh Food (Frank Bruni) Yolele (Dana Bowen) Bits and Pieces (Florence Fabricant) Eating Well (Marian Burros) All About Sagras (Dana Bowen) What Happens When Kitchen Fantasies Collide With Reality (Tom Vanderbilt) Pumping Regular, Decanting Premium (Manny Howard) Letters Recipes in today's section: 1. Grilled Chicken on Skewers 2. Seared Octopus With Watermelon Pickle 3. Peach Preserves 4. Green Tomato Chowchow 5. Brandied Plums 6. Dill Cucumber Slices Soba

Nasi kuning, silly. Behold my phat googling skillz. Just the way I remember it!!! Soba

When your blog first started out, I was going to ask if those cone-shaped Indonesian rice dishes would make an appearance. Ah well, one could only hope. I've only seen pictures of them in cookbooks (specifically the Time-Life Foods of the World volume for Southeast Asia). I was wondering if you'd ever had them? Must be really a royal PITA to make. Soba

Would it be too much of a stretch to call it "Chez Panisse East"? Soba

But then there is inescapable fact that a restaurant tries to reach for a certain number of stars (given the premise that it will be reviewed by the NYT at some point), so all of the factors -- food, ambiance and service -- strive towards that end goal. Some places such as Babbo achieve their mark and stick with it. Others such as Asiate have a projected mark and rarely achieve it. Still others (*cough* Spice Market *cough*) often leave mere mortals scratching their heads at the critics' wisdom. Soba

71 Clinton Fresh Food (Frank Bruni) (from the NYTimes DIGEST for Wednesday, 25 August 2004. Scroll down for the appropriate link.) Heavens to Betsy! Soba

Could try subbing in some Champagne and thinly sliced (or glazed) kumquats. Maybe a quenelle of kumquat sorbet in the center. Soba

Had brunch here today with a few eGulleteers. This place is definitely worth the trip and blows quite a few places away, even those in NYC. Standouts: 1. Spicy bitter melon 2. Cold tofu with sesame oil 3. Xiao long bao 4. Shrimp dumplings 5. Steamed vegetable dumplings 6. Garlic and chile pepper relish 7. Shrimp and peas in lobster sauce 8. Deep fried tofu with ong choy 9. Mushroom flat noodles and others I can't remember. For the amount of food we had -- a party of nine -- the total bill came out to $118, including tax, but not tip. Highly, highly recommended. Soba PS: Their shrimp toast is now *the* definitive version of shrimp toast, imo. Melts in your mouth shrimp toast. *sigh*

Looks great, Laksa (and Ms. Laksa). When either of you have time, could you please go a little bit into the intricacies of Malaysian food? I understand, that like Filipino cuisine, Malaysian cuisine is a bit of a melting pot, with Chinese and Indian influences in addition to its own. Soba

I'm not Malaysian but I wouldn't doubt you for a second. My grandma likes to fry bagoong (which can be either fermented shrimp paste or fermented anchovy paste) in oil, with a HUGE amount of crushed garlic. One teaspoon will flavor an entire bowl of rice. We like to have this as a condiment to go along with kari-kari (peanut, vegetable and oxtail stew). Soba

Something tells me that you'll probably not like Craft especially with this in mind. Ah well, perhaps next time. Soba

I used to know what century eggs were, but I've forgotten. How do you make them, and can you buy them commercially? Great looking blog so far, Laksa. I've never made congee in a rice cooker. My mom usually makes it in a pot. Now I have a hankering for congee. Soba

Gavroche (Frank Bruni) A more substantial review from Mr. Bruni. Thoughts? Reactions? Any recent experiences? Soba

Abra, Would it be possible to please demonstrate a recipe or two for us? You can choose from among the rest of the meals in your blog installment. Regards, Soba