SobaAddict70

well when you do guts at Babbo and Casa Mono, I could be persuaded to join you. heh. Soba

Chef Galen Zamarra, formerly of Bouley Bakery, offers a menu worthy of an innovative French farmhouse set right in the middle of Greenwich Village. Mas (Sam Sifton) (from the NYTimes DIGEST for the weekend of 23 April to 25 April 2004. Scroll down for the appropriate link.) Soba

In fact, the New York Times had a profile of Chef Phan this Wednesday: The Chef: Charles Phan (Mark Bittman) (from the NYTimes DIGEST update for 21 April 2004. Scroll down for the appropriate link.) Soba

oh, offal? Yoo-hoo, JJ and Sam!!! lol. Soba

don't gloat Hokay, 'splain for us non-French speakers what a Lyonnais Bouchon is, s'vous plait. Soba

Ok, ok, so it's not as bad as previous goof-ups, but it's still worth noting. Corrections (from the NYTimes DIGEST update for 21 April 2004. Scroll down for the appropriate link.) Soba

NYTimes Weekly Update Wednesday, 21 April 2004 Dining In/Dining Out Section Blue Hill At Stone Barns (Marian Burros) Why Great Sushi Comes At $18 Per Piece (Julia Moskin) Sidebar: If you navigate your web browser to the New York Times Dining In/Dining Out web page, you can hear an audio online presentation given by Julia Moskin on the intricacies of what makes great sushi. Click on the box entitled "Sushi Obsession" to begin the presentation. The Maturation Of American Gastronomy (R.W. Apple, Jr.) Landmarc (Amanda Hesser) Click here to discuss the review or contribute your experiences. Spicy And Tasty (Eric Asimov) Click here to discuss the review or contribute your experiences. Hell's Backbone Grill (Mindy Sink) The Chef: Charles Phan (Mark Bittman) Wine Talk (Frank J. Prial) Bits And Pieces (Florence Fabricant) The Minimalist (Mark Bittman) No More Beluga For You! (Florence Fabricant) Click here to discuss the article. When Your Lobster Ravioli Is Now Genetically Modified (Tania Ralli) Letters Corrections Recipes in today's section: 1. Shaking Beef 2. Bok Choy With Shiitakes 3. White Beans With Squid and Broken Noodles Soba

As with most things, it depends on context and situation. One person's foodie might be your neighbor's fogey. Soba

Spicy And Tasty (Eric Asimov) (from the NYTimes DIGEST update for 21 April 2004. Scroll down for the appropriate link.) Soba

Landmarc (Amanda Hesser) (from the NYTimes DIGEST update for 21 April 2004. Scroll down for the appropriate link.) Soba

behold Tuesday night dinner: broiled skinless boneless chicken breasts, dusted with turmeric, cracked black pepper, a pinch of kosher salt and some Ms. Dash, and a drizzle of EVOO Thai vegetable fried rice sriracha apple juice water Soba

My opinion is that she had control issues. It's not your job to do what any other customer with half a brain can. Otoh, if she would be willing to pay a 250% markup on top of what she already pays for your product, I could see her point. Soba

Man!!!! I need to catch the show. I totally missed the first season. I wonder: does Chowderhead and/or Rocco surf eGullet? Wonder if they'd like to chime in? Soba

I read somewhere that soda water is essential to matzoh balls. Is this true? you know, for the light consistency... Soba

What's that? They look like purple ginger root to me... Soba

What's lukshen? Soba

"d100 size" is for all y'all non RPG geeks out there (probably 99% of eGulleteers) is the size of a one hundred-sided die (yes, they really do exist); about the size of a slightly larger than average golf ball. I have had GIGANTIC matzoh balls and d100 sized matzoh balls and smaller sized matzoh balls. I have had matzoh ball soup that had no noodles, no veggies, nothing of any sort except a pool of insipid flavored yellow water and a glop of matzoh in the bowl, to the sort of divinely inspired concoction that you only hear described deep in the bowels of eGullet. There are matzoh balls with schmaltz and matzoh balls with duck fat in 'em. There is matzoh ball soup with rotini noodles and vegetarian matzoh ball soup. So, how do you like yours? Soba

Yeah, but I'm lazy, so what're ya gonna do? heh. What does frozen oj taste like? Isn't it a little redundant? Get well soon, J! Soba

OJ in the Soba/Ovaltine junkie roomie household varies between Tropi OJ/pineapple and Tropi OJ/banana/strawberry blends. Sometimes I'll give Minute Maid a whirl but not lately. Soba

I have a new one to add to this list: rice from takeout halal/shish kebob carts. Talk about undercooked and underseasoned. Usually they're ok but last night's sample was not ok. Soba

Bumping this thread up in honor of the "NYT Correction/Spice Market" thread in Food and Media. Got any updated suggestions? Soba

It's all about Masa's aura of "ambiance" and "exclusivity", don'cha know. Soba

Doesn't sound promising. Maybe one star, two at most. Then again, I remember Ruth Reichl's $35 bowl of soup and $23 dish of spring vegetable ragout at Lespinasse, so a $25 dish of edamame isn't too far off. Unfortunately, this isn't Lespinasse. Soba

A restaurant reviewer writes about aspirations to an objective standard which is viewed subjectively (most of the time). A food journalist/food writer writes about food. Their stories are about what is, very rarely about what could be. That's my take on it. Soba

NYTimes Weekly Update Wednesday, 14 April 2004 Dining In/Dining Out Section Hearty Food In The Heartland Of America (R.W. Apple, Jr.) Romance In Arabia: Desert Truffles (Neil MacFarquhar) At Lunch With Dr. South Beach Diet (Alex Wichtel) BLT Steak (Amanda Hesser) Click here to discuss the review or contribute your experiences. Barbuto (Eric Asimov) Eating Well (Marian Burros) Sidebar: Soy Ratings (Marian Burros) Wines Of The Times (Eric Asimov) Sidebar: If you point your browser to the New York Times Dining In/Dining Out web page, you can hear an online audio presentation given by Eric Asimov, Amanda Hesser, Florence Fabricant and Beth von Benz (wine director at JUdson Grill) on a selection of California pinot noirs. Click on the box marked "Pinot Noirs: A California Success Story" to begin the presentation. The Minimalist (Mark Bittman) Bits And Pieces (Florence Fabricant) How To Bake A Cake...In The Post-Modern Era (Dinita Smith) When The Price Of Lobster Far Exceeds Saffron...Or Gold (Florence Fabricant) Pairings (Florence Fabricant) Recipe in today's article: Fusion Coq Au Vin Corrections Recipes in today's section: 1. Black Cod Broiled With Miso 2. Spanish Spice-Rubbed Chicken With Mustard and Green Onion Sauce Soba