SobaAddict70

So, how do you make yours and what do you like to serve them with? I like my potato salads with plenty of onion and slightly sweet tang. Some deli versions are acceptable. German potato salad is amazing when done well. Nothing gets my goat other than potato salad that isn't seasoned properly. I haven't had a well made macaroni salad in years. I have dim memories of pickle relish in one and pineapple/ham in another. I wouldn't be surprised if there was a version with spam in it. Coleslaw is another retro-food that's making a comeback these days. Sure there are modern day versions with jicama and red cabbage or red cabbage and apple slaws, but sometimes tradition is best. Do you like deli slaws or homemade? Where are your favorite deli slaws? Soba

Not all of the posters above are previous bloggers. Incidentally, that pot reminds me a lot of the pots on Julia's show. (Can't remember whicn one.) The only difference is that hers were blue and that's a red one. Soba

NYTimes Weekend Update Friday, 21 May 2004 -- Sunday, 23 May 2004 A. Dining In/Dining Out Section and the Sunday Magazine No. 1 Chinese (Sam Sifton) Click here to discuss the review or contribute your experiences. Energy In A Can (William Grimes) Restaurants: Outdoor Cafes The Authenticity Debate (Jonathan Reynolds) Recipes in today's issue: 1. Giancarlo Quadalti's Capon Broth 2. Passatelli 3. Tagliatelle Bolognese Click here to discuss the article. B. Travel Home Cooking, Grecian Style (Diane Kochilas) Magnolia Grill (R. W. Apple, Jr.) Click here to discuss the review or contribute your experiences. Venice: Off The Beaten Path (Dana Bowen) The Cuisine of Corsica (Florence Fabricant) Online Reservations Come Of Age (Bob Tedeschi) Essay (Dawn Drzal) A Modern Day Makeover For Les Halles (Alan Riding) C. This weekend, in the Times... Big Makeovers For Modern-Day Big Eaters (Brendan I. Koerner) Mad Sheep Disease? (Donald G. McNeil, Jr.) Balducci's Comes To Chelsea (Florence Fabricant) Click here to discuss the article. It's A Miracle You Can Even Give Birth (Alex Kuczynski) Ginger Daiquiris At Mas (William L. Hamilton) Have a good week, all. Soba

No. 1 Chinese (Sam Sifton) (from the NYTimes DIGEST for the weekend of 21 May 2004 to 23 May 2004. Scroll down for the appropriate link.) Soba

Mary, PM me when you get a chance please. Thanks, Soba

Jacques-Imo's NYC (Amanda Hesser) (from the NYTimes DIGEST update for Wednesday, 19 May 2004. Scroll down for the appropriate link.) Read and weep. Soba

What's for breakfast Shabbat (Shabbos?) morning? Soba

NYTimes Weekly Update Wednesday, 19 May 2004 Dining In/Dining Out Section The Minimalist (Mark Bittman) Changing Of The Guard (Amanda Hesser) The Chef: Charles Phan (Mark Bittman) Wine Talk (Frank J. Prial) Vegetable Of The Season (R.W. Apple, Jr.) Jacques-Imo's (Amanda Hesser) Click here to discuss the article or contribute your experiences. Click here for related discussion on the original Jacques-Imo's restaurant, deep in the heart of New Orleans. Itzocan Bistro (Eric Asimov) Bits And Pieces (Florence Fabricant) Moutarde Violette (Melissa Clark) Before Mario And Emeril...There Was Antonin (Florence Fabricant) The Benetton Of McDonald's (Lawrence Downes) Correction Recipes in today's section: 1. Lemon-Grass-Grilled Rack of Lamb With Tamarind Sauce 2. Tamarind Sauce 3. Chickpea Soup With Spinach 4. Spicy Cold Celery 5. Escarole and Bell Peppers With Olive Oil 6. Braised Eggplant With Mushrooms 7. Tofu Salad 8. Rice With Cheese 9. Scallion Pancakes Soba

I thought of her article on Emeril's cooking as I read that review. Heavens to Betsy! Soba

Jacques-Imo's (Amanda Hesser) (from the NYTimes DIGEST update for Wednesday, 19 May 2004. Scroll down for the appropriate link.) OUCH!!! Soba

This is almost as good as Soba

NYTimes Weekly Update Wednesday, 12 May 2004 Friday, 14 May 2004 -- Sunday, 16 May 2004 A. Dining In/Dining Out Section and the Sunday Magazine When The Name On The Door Is Not The Name In The Kitchen (Julia Moskin) The American Girl Cafe (Julia Moskin) The Pleasures Of A Former Critic (Alex Wichtel) Winemaking, South African Style (Frank J. Prial) New Orleans Masterpieces (Julia Reed) Recipes in Sunday's section: 1. Creole Crab-Meat Soup 2. Justine's Pineapple-Mint Ice Cream 3. Martha Pearl Villas's Pound Cake Restaurants: Asparagus On The Menu Sidebar: Wine Under $20 (Howard G. Goldberg) The Minimalist (Mark Bittman) Wines of the Times (Eric Asimov) Sidebar: If you point your web browser to the NYTimes Dining In/Dining Out web page, you can hear an audio online presentation given by Eric Asimov, Amanda Hesser, Florence Fabricant and Frank J. Prial on a selection of Bordeaux wines for $25 and under. Click on the box entitled "Bordeaux Understudies: From 2000, $25 and Under" to begin the presentation. Zona Rosa (Amanda Hesser) Cafécito (Eric Asimov) Craftbar (Sam Sifton) Long Island Vines (Howard G. Goldberg) La Canard d'Orleans (Pableaux Johnson) La Caravelle: 1960 -- 2004 (Florence Fabricant) Bits and Pieces (Florence Fabricant) Off The Menu And The Winner Is.... (Florence Fabricant) Pairings (Florence Fabricant) Corrections Recipes in this week's update: 1. Slow Roasted Duck With Orange-Sherry Sauce 2. Hash Browns 3. Stir-Fried Chicken With Ketchup B. Elsewhere in the Times... Raising Vodka's Profile Over The Counter Statin....In The United Kingdom (Lizette Alvarez) Breakfast Of Champions (Vicky Lowry) Where Screenwriters' Take Solace And Inspiration (Janelle Brown) Have a good week, folks. Soba

Well, I think some of us figured out a long time ago that McD's isn't necessarily intrinsically good, just good because they're in the business of making things taste good. That doesn't stop me from having a Big Mac on occasion. (A once in a blue moon type of occasion.) Otoh, I could agree with most of Rocks' position....as long as I get to keep my secret stash of Mrs. Dash. Soba

You'll probably want to compare it to Sugiyama as well, JJ. Soba

Cafécito (Eric Asimov) [This post will be updated later today or tomorrow when the regular NYTimes DIGEST update is posted. --Soba]

Zona Rosa (Amanda Hesser) Chef Adrian León, of Mexico City, offers a stimulating menu of Mexican cuisine that does not "take the easy route of blunt fusion cooking". [This post will be updated later today or tomorrow when the regular NYTimes DIGEST update is posted. --Soba]

If memory serves, Michael Jordan's Steakhouse at Grand Central Terminal was another venue that served roasted marrow bones. To my mind, the version at Prune is far superior. Soba

Now I have a craving to go to Prune, which is a wonderful restaurant in the East Village in NYC, where roasted bone marrow is an appetizer. (Probably not going to do that anytime soon though, and more's the pity. ) Soba

NYTimes Weekend Update Friday, 7 May 2004 -- Sunday, 9 May 2004 A. Dining In/Dining Out Section and the Sunday Magazine Oyster Bar and Restaurant (Sam Sifton) Click here to discuss the review or contribute your experiences. Long Island Vines (Howard G. Goldberg) Nigiri Sushi In The Style Of Italy (Pilar Viladas With David Farber) Recipes in this issue: 1. Yellowfin Tuna With Herb-Flavored Vinaigrette 2. Moreno Cedroni's Sushi Rice B. Elsewhere in this weekend's Times... A Spanish Or Grecian Olive Oil In Sheep's Clothing (Clifford J. Levy) The End Of The Bronx Terminal Market... (Andrea Elliott) ....And The Return Of La Marqueta (Joseph P. Fried) You Want Fries With That? (A.O. Scott) Cocktails At Per Se (William L. Hamilton) Click here for related discussion regarding Per Se. When One Whole Foods Is Not Enough (John Holusha) Recession? What Recession? (Alex Kuczynski) Click here to discuss the article. Have a good week, all. Soba

NYTimes Weekly Update Wednesday, 5 May 2004 Again, sorry for the late update, but have been having computer problems and loads of work lately. --Soba Dining In/Dining Out Section The Glories Of Basque Cuisine (R.W. Apple, Jr.) Sidebar: If you navigate your web browser to the NYTimes Dining In/Dining Out web page or to the article's web page, you can hear an audio online presentation given by Mr. Apple on the emerging wonder that is Basque cuisine. Click on the box entitled "Basque Chefs: Spain's Experimental Soul" to begin the presentation. When Every Day Is Mother's Day....At I Trulli (Alex Wichtel) Fair Food, Fair Trade (Julia Moskin) Wallsé (Amanda Hesser) Alta (Eric Asimov) The Chef: Charles Phan (Mark Bittman) Wine Talk (Frank J. Prial) The Minimalist (Mark Bittman) Bits and Pieces (Florence Fabricant) Correction Recipes in today's section: 1. Peas With Halibut 2. Glass Noodles With Crab 3. Rice Noodles With Chicken 4. Roasted Rabbit and Potato

Oyster Bar and Restaurant (Sam Sifton) (from the NYTimes DIGEST update for the weekend of 7 May 2004 to 9 May 2004. Scroll down for the appropriate link.) Soba

Just had a cauliflower stuffed kulcha as a snack. Otherwise, along with tomatoes, ginger and onions. Or as aloo gobi. Soba

At Chola, there is a dish called "chicken jalfrezi" which is chicken in an aromatic tomato and ginger sauce -- with tofu and various spices. According to the restaurant, this is one particular Indo-Chinese dish that they've had for quite some time. Soba

A preview of today's NYTimes DIGEST update. This post will be edited once the regular DIGEST is posted. --Soba ------------ Wallse (Amanda Hesser)

It's just that I saw a recipe for spinach sak in a Vedic vegetarian cookbook, so I thought that it shared some similarity to saag paneer. Wasn't sure, so thought I'd ask. I have had sarson ka saag and rarely find it as noteworthy as a well made saag paneer. Soba