SobaAddict70

I happen to like garam masala with coconut and cardamom in the mix. A bit busy at the moment, I could post details later if you want. edit: I'm one of the "from scratch people" btw. Unapologetically so. Soba

In conversation with pim, I remember asking her once about pad thai and was it possible to get an authentic or near-authentic version of this dish in the United States. I don't think it's possible. Most places I've been to make it too sweet or not spicy enough. I really am in love with this dish....and I hate it when it's used as a vehicle for something like chicken or pork. Like egg foo yung, what meat is used should be as little as possible...a supporting player but not the main centerpiece. How do you make your pad thai? Soba

Man, I'm beginning to get hungry again!!! hehhe. Thanks, Dejah. It was a pleasure to be with you this week. The eGullet Foodblog now turns its sights to Washington state. Stay tuned for a week seen through the eyes of a personal chef.... Soba

Kittichai (Frank Bruni) Soba

I don't have a man in my life (yet), but when I do, one of my criteria will be "can he cook reasonably well?" -- because there are going to be times when I'm not going to want to. "Reasonably well" covers an overbroad range of taste -- what can I say? I'm easy. Soba

Oh wow, you're not joking. Soba

What's a popo and a yinyin? Soba

You can order as a high a price level as you want, but the official top level omakase is $85, or until they change it again. I mean, if you want to spend $100 for omakase, hey, no one's going to stop you. Soba

I second the early reservation request. Get there around 6 pm, 6:30 pm and see for yourself. The kitchen has a certain rhythm all of its own and it's fascinating seeing the chefs slide into the groove, as it were. A 9/9:30 seating is also fascinating but different, because you're coming into a period where things are at the height of dinner service. Its interesting seeing how things adjust to a slower pace. I don't have a preference -- I think the first time I went, the bar truly moved from mediocre sushi to where it is now, such that everytime I go to a new sushi place I haven't been to before (and this includes sushi outside of New York, as in San Francisco, for example), I compare it immediately to Jewel Bako. It's like there was life before JB and now there is just JB (and a few other places....but only a few, mind you). YMMV however. Soba

I've never experienced anything less than great service at Jewel Bako, so I'd be the wrong person to ask. Soba

Ixta (Frank Bruni) Soba

Hey, I love anchovies. I'd have eaten more but one was enough for me given the level of saltiness. As for reds, if the red is loaded with fruit (like a banyul), I might like it. I'm kind of picky when it comes to red wine. I will almost always choose a white over a red and usually a chardonnay, a zinfandel or a sauv blanc. Hey, what can I tell you, I'm not a sophisticated wine drinker. I didn't start drinking until fairly recently and its been a slow process. Soba

Dinner tonight at Casa Mono with myself, Bux, his wife and two other eGers who may choose to identify themselves. Before I get to my comments, here is their current menu: Pan con Tomate (3) Jamon a Mano (15) Ensalada Mono with Manchego (7) Bacalao Croquetas (cod croquettes) with Orange Aioli (7) Fried Anchovies (9) Pumpkin and Goat Cheese Croquetas (8) Calamares Fritos (9) Terrina de Lengua (9) Cockles with Huevos Revueltos (11) Sepia a la Plancha with Salsa Verde (12) Pulpo a la Plancha (12) Mussels with Cava and Chorizo (13) Razor Clams a la Plancha (13) Soft Shell Crab with Artichoke Aioli (12) Duck Egg with Mojama (12) Quail with Figs (12) Tripe with Chickpeas and Morcilla (11) Sweetbreads with Fennel al Mono (14) Cock's Combs with Favas (11) Crispy Dorada with Gazpacho (15) Guinea Hen with Cherry Mostaza (13) Rabbit with Spring Peas (13) Lamb with Favas and Mint (15) Wild Boar with Escalivada (15) Skirt Steak with Onion Marmaleda (14) Pequillo Peppers with Oxtails (12) Artichokes a la Plancha (7) Asparagus a la Plancha (7) Scallions with Romesco (7) Patatas Bravas (7) Setas with Garlic (7) Torta y Helado de Chocolate (6) Chocolate Cake with Milk Chocolate Ice Cream Crema Catalana con Bunuelos (6) Burnt Vanilla Custard with Deep Fried Bay Leaves Torta de Queso (6) Cheesecake with Caramel Ice Cream Mono Sundae (6) Plum Brandy Ice Cream with Arrope and Almonds Moscatelo, Sorbetto y Blueberries (6) Cantaloupe Sorbet and Sweet Wine Manchego con Membrillo (6) Sheep's Milk Cheese and Quince Jelly We had several of the offerings listed above: specifically the fried anchovies, the mussels, tripe, sweetbreads (2 plates), cock's combs, oxtails, wild boar and guinea hen, along with the artichokes, calamares and one other that I can't quite remember. Maybe Bux or the others will fill in. As for the wine, I don't remember except that the white was quite nice (if a bit on the dry end) but with some nice fruit, the red was not to my taste (no surprise there, I'm not a big wine drinker and generally prefer whites to reds). Desserts were everything except the cantaloupe sorbet. Comments: 1. Someone in the kitchen needs to restrain their use of salt. Maybe it's just me, but I found at least three of the appetizers way way salty. The sweetbreads were a bit on the salty side. The rest of the mains were fabulous however. Now, I realize that these types of dishes are meant to be drunk with wine, but it does me no good if I can't taste the food because its overpowered by the salt shaker. 2. The busboys are way too eager taking plates away. I was working on my dessert when someone swiped my plate before I could finish up. Mario, if you're reading this, you need to, or someone in your restaurant needs to tell them to calm down. I understand that tables need to be turned but grabbing a plate when I'm not looking is a bit ridiculous. 3. Bread was stale. (The olives made up for them however.) 4. Music was a bit loud (not to my own taste, but to certain others in my party, it was). Will I be back? Perhaps, down the road. These issues aren't the end of the world, they can be corrected. I didn't feel that the evening was marred, only that it leavened what was otherwise a good introduction to the restaurant for me with a dose of reality. It wasn't all bad -- I am a HUGE HUGE fan of tripe and the version at Casa Mono, while not as good as the tripe alla parm at Babbo, was a nicely prepared dish that passed my test. The calamares had a nice foil with bits of blood orange strewn throughout the plate. However given the comments above, it's worth telling that I'd sooner be back to Otto -- and I'm not exactly a fan of Otto to begin with -- than I would with Casa Mono. Soba

It sounded more like FOH issues than anything else. The beggar's purse caught my eye. Soba

March (Frank Bruni) Soba

It kind of begs the question as to whether Ms. Strong was disinclined to like the restaurant based on other elements of her review (i.e., the pig clapping episode). There seem to be several debates going on in that review: -- putting yourself in the chef's hands and trusting his or her judgment over the course of a dinner (i.e., her quibble about the lack of salt on the table); -- the "subtlety" issue (i.e., her reaction to the chicken) -- this is a point of contention that people have, even with respect to the original Blue Hill -- they either "get" the subtlety or they don't; -- related to the second point, the lack of a "wow" factor; why is it that in this day and age, people who go to three and four star restaurants expect the "wow" factor be ever-present? Sometimes excellence is merely simplicity. -- that the amount of the total bill justified the food and service received... With these things in mind, I wonder if New Yorkers are ready for the equivalent of Chez Panisse East. Doesn't seem that way. Soba

they mispelled "blogs" at least twice in the article. lol. ah well, nice article -- and in-depth too. eG has certainly come of age. Soba

Fast Food, The Adrià Way (Elaine Sciolino) Soba

Blue Hill at Stone Barns (Frank Bruni) A three star rating. Very interesting for a review that had less to do with the food than with the philosophy. Not that there's anything wrong with that, of course. Soba

Tejon's installment of the eGullet Foodblog has been added to the eG Foodblog index which you can find pinned to the top of the General Foods Topics forum. Soba

My bad. I meant varenki. heheh Soba

Pelmeni are what you're thinking of. Soba

I usually just present a tip to the sushi chef as I would to a waiter. No need for elaborate ritual in my opinion. Soba

At My Table (Nigella Lawson) (from the NYTimes DIGEST update for 21 July 2004. Scroll down for the appropriate link.) It's been a while since we had a discussion of spatchcocking....so let's get to it. Soba

New York Times Weekly Update Wednesday, 21 July 2004 Dining In/Dining Out Section Wines of the Times (Eric Asimov) Sidebar: If you navigate your web browser to the NYTimes Dining In/Dining Out web page, you can hear an online audio presentation given by Eric Asimov, Florence Fabricant, Karen King (beverage director at Gramercy Tavern) and David Gordon (wine director at Tribeca Grill) on a selection of zinfandel wines from the Dry Creek Valley of Sonoma County, California. Click on the box entitled "Dry Creek Zinfandels" to begin the presentation. When The Quest For Local Vegetables Becomes An Odyssey Of Epic Proportions (Julia Moskin) Sidebar: If you point your web browser to the article, you can hear an audio presentation given by Julia Moskin that examines the article in depth. Click on the box entitled "Using the Greenmarket Model" to begin the presentation. Click here for related discussion regarding the local food movement and controversy surrounding the New York City Greenmarket. Boston Eats! (R.W. Apple, Jr.) Ici (Frank Bruni) Click here to discuss the review or contribute your experiences. Maia (Matt Lee and Ted Lee) Fruit Packed With Conceptual Allure (Kay Rentschler) Bits And Pieces (Florence Fabricant) The Minimalist (Mark Bittman) At My Table (Nigella Lawson) Click here for related discussion involving roast chicken. Temptation (Dana Bowen) Wine Pairings (Florence Fabricant) Recipe in this article: GRILLED SKIRT STEAK WITH MIXED PEPPERS Correction Recipes in today's issue: 1. Buttermilk Roast Chicken 2. Strawberry Sour Cream Streusel Cake 3. Grilled Mango With Sweet Sticky Rice Cakes and Pistachios 4. Grilled Nectarines With Cinnamon Toast and Berries 5. Grilled Plums With Star Fruit 6. Fish Steamed Over Vegetables and Fresh Herbs New Orleans Markets (Pableaux Johnson) Click here to discuss the article. What New York's Greenmarkets Wish They Were (Elizabeth Weil) Click here to discuss the article. Soba