SobaAddict70

You might look into the following then: God's Love We Deliver GMHC Besides the issue of sexual orientation discrimination in the restaurant and hospitality industry, another pressing issue is the providence of meals and related services to individuals living with HIV and AIDS, both in the GLBT community and in the world. (I wouldn't qualify it as a gay culinary issue per se, but it is an issue nonetheless, and one related, albeit indirectly to the above.) Those two links -- in particular, GLWD -- provide resources for individuals who are in need of such, and also are a good place for help-minded people to donate their time. Regards, Soba

does green mango pickle count? No? oh well. Please, I'm looking forward to this. Soba

Mongo's blog has been added to the eGullet Foodblog index, which you can also find pinned to the top of this forum. Soba

Fish pants strike again!!! lol. I was wondering if he'd be wearing them. Thanks for the verification. Soba

Welcome to eGullet, barawidan. I'm not sure, but there probably are such organizations in the New York metropolitan area. A good place to check out whether a possible club or group exists is the Lesbian, Gay, Bisexual and Transgender Community Center on West 13th Street, which you can also access via the link above. Regards, Soba

hm, good question. If you were to ask this question of me in my pre eGullet days, I would have to say bad Indian restaurants on East 6th Street. Now, it's a bit more diverse... Now, it's anywhere from bad renditions of Northern Indian cuisine to vegetarian specialties to places in Jackson Heights that I miss, to Monica's amazing eGCI courses, to Goan fish curry (especially Goan fish curry!), to Amma, Tabla and Suvir's new place whose name escapes me at the moment. Specific dishes: dal baati, yogurt smothered potatoes, radish kachambar, paneer in a tomato gravy, butter chicken, Amma's jackfruit biryani, sweet lassi. Mint and cilantro chatni. Lately I've been browsing through a Vedic vegetarian cookbook that I rarely use these days but am itching to cook something from. Maybe this weekend. Did I mention the yogurt smothered potatoes? They're simply awesome. Soba

It is what it is. Silly to you perhaps, but not to others. Babbo isn't trying to be JG. It's a casual place, serving top-notch Italian oriented cuisine in a casual setting. Saying JG is "better" than Babbo completely misses the point, imo. YMMV. Soba

Babbo and JG are two totally different experiences, like night and day. "Better" isn't applicable here. Soba

NYTimes Weekend Update Friday, 4 June 2004 -- Sunday, 6 June 2004 Dining In/Dining Out Section and the Sunday Magazine Ixta (Sam Sifton) In Defense of Fine Dining (William Grimes) Recipes in this weekend's section: 1. Millionaire's Pie 2. World Cocktail Deconstructing Whole Foods... (Jon Gertner) Soba

When people gripe about how ostentatious and galling it is to pay $300 a head at a place very few people with lesser economic means would go to, they're forgetting exactly why that place exists where it does and who that place is marketed towards. The average person doesn't care about a place like Masa or ADNY. The average person is mostly content with The Cheesecake Factory or Olive Garden. Are these generalizations? Sure...but they have a grain of truth to them. We all know many such average people. They could care less about the existence of Masa or Per Se except as subjects for coffee table talk. What I don't get is why do we think they care about what we're obsessed about? Any angst about having and not having on their part seems to be mostly a projection on our end. Soba

That's using New York City prices. Consider the cost of living here in NYC and compare it to the cost of living in a place like Little Rock, Arkansas. $100 for dinner for two translates probably to slightly above $60 for most people elsewhere. Moderation is in the eye of the beholder. Soba

I've heard that a little butter goes a long way, but I'm not sure if this is an urban legend or not. Soba

Could you imagine feeling as if you were living vicariously through his words though? I don't make it a habit of dining out regularly at places like ADNY and Trio...but I know I appreciate the reviews and discussion of those who have done so and do. When people write about their experiences at those places, I think of it as a service provided to those less fortunate than themselves. Pleasure can be derived not only in experiencing the moment but also by reliving the experience through the eyes and words of those who have done so. My two cents, Soba

You can tag anyone at anytime, but traditionally it's been done towards the end of an installment. Best, Soba

wow. um....I haven't had breakfast yet.... Lucy, you're amazing. Soba

Kind of like a Mr. Softee but with an even more annoying jingle than that old summer chestnut. That about sums it up? Soba

Ixta (Sam Sifton) (from the NYTimes DIGEST update for the weekend of 4 June to 6 June 2004. Scroll down for the appropriate link.) Soba

Hum. I must ponder this. Soba

NYTimes Weekly Update Wednesday, 2 June 2004 Dining In/Dining Out Section The Chef: Peter Hoffman (Dana Bowen) Children In Fine Restaurants Revisited (Alex Wichtel) Frozen Summer Goodness (Julia Moskin) The Minimalist (Mark Bittman) Masa (Amanda Hesser) Click here to discuss the review or contribute your experiences. Le Quinze (Eric Asimov) Rhubarb Revolution (David Karp) Wine Talk (Frank J. Prial) Ales of The Times (Eric Asimov) Sidebar: If you click on the hypertext link for the article above on the NYTimes Dining In/Dining Out webpage, you can hear an audio online presentation given by Eric Asimov, Florence Fabricant, Amanda Hesser and Garrett Oliver, brewmaster of Brooklyn Brewery and author of "The Brewmaster's Table" (Ecco, 2003), on a selection of ales. Click on the box entitled "India Pale Ales: When Bitter Is Better" to begin the presentation. The Secret Life Of Lobsters (Florence Fabricant) Bits And Pieces (Florence Fabricant) Healthful Low-Carb Cookies... (Ginia Bellafante) Recipes in today's section: 1. Spring Morel and Turnip Stew 2. Poached Rhubarb and Asparagus Salad 3. Custardy Rhubarb Pie 4. Brownies Soba

So is there going to be any commentary? Some of them look like repeats btw. Nice pictures, Jason. Sign me up for the time machine! Soba

Just wanted to say that nessa's Foodblog has been added to the eGullet Foodblog index, which you can find pinned to the top of this forum. Regards, Soba

Any impressions on whether the rating, or lack thereof, will have any impact on future diners who may not have had the experience or wherewithal to have dined at Ginza Sushi-ko (Masa's former establishment in Beverly Hills)? Soba Admin edit: All threads relating primarily to discussion of Masa and Bar Masa have been merged.

I would like to add that Seth's Foodblog has been immortalized in the eGullet Foodblog index, which you can find pinned at the top of the General Foods forum, as well as by clicking here. Enjoy. I know I will. Soba

I used to be one of those food criminals until I saw Mario slaving away over a hot stove in the middle of a studio audience. That's when I became enlightened. Soba

Balthazar (Amanda Hesser) This post will be updated later today or tomorrow when the regular NYTimes DIGEST is posted. Soba Admin: all previous threads relating primarily to discussion of Balthazar have been merged.