SobaAddict70

Favorite: Saint Mario. Least favorite: So many to choose from!!! Sandra Lee takes the prize for now. Soba

I've stumbled into both of those pork dishes during my delivery at work odysseys. Great dishes, though they could both use those rice cakes because that bacon-pork (it's pork belly, right?) is rich. Going with six people would be great -- unfortunately I've done the exact opposite, ordering one or two dishes by myself for lunch and eating the leftovers for dinner. The sour strings and the kung bao are the only dishes I've ordered more than once. Never had the cabbage with red oil, only without. You're down for a trip soon, Soba? Of course. Name the day and the time and I'll be there. (Evenings preferred. I'm returning to work tomorrow on account of being able to walk again. ) Soba

Even more than that annual beef extravaganza in New York whose name escapes me at the moment? You know, the one where all the seatings get sold out as soon as they release the date of the event and where you get served soooooooo much beef, burgers, steaks and beer -- and that's just the appetizer. Wow. I'm jealous. Soba

I am confused. So people go to Dinner Houses as opposed to what? Robyn He means there is a recent trend in America where people tend to equate "fine dining" with a chain restaurant like TGIF, the Cheesecake Factory or Olive Garden. (Right?) It's not necessarily a bad trend. These are just people who don't know any better. (*ducks from incoming*) Soba

Out With The Old And In With A Chain (Andrea Elliott) (from this weekend's NYTimes DIGEST. You may have to scroll down for the appropriate link.) This is a travesty of the highest order. For shame! Soba

Something of interest...or perhaps revulsion: When Gumbo And Grits Became British (Warren St. John) (from this weekend's NYTimes DIGEST. You may have to scroll down for the appropriate link.) Soba

NYTimes Weekend Report Friday, 27 February 2004 -- Monday, 1 March 2004 Choice Tables: Eire (Maureen B. Fant) When Gumbo And Grits Became British (Warren St. John) Click here for a discussion of the cuisine of the United Kingdom and related topics. Zoë (Sam Sifton) Click here to discuss this article or contribute your experiences. Long Island Vines (Howard G. Goldberg) Aztec Viagra (Jonathan Reynolds) Recipes in today's section: 1. Wild-Striped-Bass Tartare With Chocolate 'Ivoire' 2. Velvet Manjari Chocolate Ganache Out With The Old And In With A Chain (Andrea Elliott) Click here to discuss the article. Have a good week, folks. Soba

You might try performing a basic search with regard to the topics you refer to above. Oh, and welcome to eGullet. Soba

A few more questions to ponder: 1. Where do you see culinary trends going in Britain? As much as we love to talk about Jaime, Nigella and Alton, do they REALLY exert as much influence on the dining out public in Britain as we think they do? 2. Is there a retro-return to British food in either a traditional or revisionist vein? 3. Are things becoming more international or globalized? 4. Class structure is still an important institution in many places around the world, and the UK is no exception. To what extent do you see it influencing a) the cuisine of the common people (if there is such a thing), and b) the cuisine of the UK on a national scale? 5. Are there any rising stars (i.e., chefs, restaurants, cookbook authors, teachers, food writers) on the British stage who hail from Scotland and/or Wales? 6. Does the United Kingdom still play any sort of significant role in exporting its culinary influences overseas, specifically former members of the Commonwealth? We already know of the effects its famous sons and daughters have towards foodies in the U.S. Soba

Vodka, brandy, cognac, whiskey, tequila, gin, bourbon and rum as well as related indicia are automatically out. No mint juleps as they do in Kentucky for me. No whiskey sours or margaritas either. Sam: The fun is in trying. Who cares if we actually get to best you? heheh. Although bragging rights are kinda nice. Soba

Wait till Ryan sees eGullet. heheh Did he ask why you were taking pix? Nice potatoes btw. Soba

This is not a gratin, but I guess you could think of it as one. Andre Soltner, when he was the chef at Lutece, made an Alsatian potato tart that was a regular "off-the-menu" special: potatoes, bacon, onion, eggs, creme fraiche, parsley. These were layered and then baked inside a pastry shell. As far as gratins are concerned, simpler is usually better. Soba

Oooo, I'm definitely in if you'll have me. heheh. I think JJ and I can live up to our reputations. Soba

Who are your favorite British chefs, past or present? (Besides His Fatness, of course. ) Soba

Jack's fantastic foodblog got me thinking -- we talk all about the cuisine of England, Scotland and Wales as being no cuisine at all but rather an unidentifiable morass of roast beef, gray vegetables and tea -- a gross over-generalization to be sure. I know that isn't true, and yet the stereotype persists. For example, we have glorious summer pudding (the combination of ripe berries bursting with flavor, sugar and bread alone is sheer and utter genius), Bath buns, all the trappings of high tea, scones and Devonshire cream, haggis, English breakfast, and two of the best cheeses in the world: Cheddar and Stilton. And then, there's Gary Rhodes -- Britain's answer to Thomas Keller. Let's face it, Jaime Oliver he's not. What are your favorite aspects of British cuisine? Any tales to tell? Soba

Given that you've been to most of the popular Japanese spots in New York, it'd be interesting to see what you think of Sugiyama. Many of the kaiseki offerings at Sugiyama are not exactly what most New Yorkers envision of Japanese food when they first visit the restaurant. Click here for a rather old thread. I haven't been to the restaurant for at least a year, so perhaps it's time to revisit. My only criticism is that the Kobe beef and lobster tail on the hot rock seemed a little hokey....everything else was sublime. Ruth Reichl's review of the restaurant describes her experience as "being transported to Japan, even for two or three hours". Soba Admin: the archived thread with discussion of ADNY under Christian Delouvrier as chef de cuisine may be found here. The discussion thread for ADNY under chef de cuisine Tony Esnault may be found here.

Just because something is made with a modern convenience like garlic salt doesn't make it any less "authentic" in my eyes. The fact that Jaymes' salsa is made using a blender instead of a mortar and pestle shouldn't be an issue. It sounds authentic to me, right down to the technique behind the recipe (i.e., roasting the jalapenos over an open flame in order to develop a specific flavor component for the salsa). Soba

Hokay. What iz dis? PM me the answer in case the answer is a bit "rough" if you know what I mean. Soba

Perhaps she'll say something one of these days with respect to this review. We'll just have to wait and see. Soba

Asiate (Amanda Hesser) (from today's DIGEST update. You may have to scroll down for the appropriate link.) It's not that the review is bad. For example, you have: It's just that the restaurant showed so much promise, especially given the reviews above, that THIS review seems almost like a slap in the face, or perhaps a wake-up call to the chef. Soba

NYTimes Weekly Update Wednesday, 25 February 2004 A. Dining In/Dining Out Section Asiate (Amanda Hesser) Click here to discuss the review or contribute your experiences. Motherly Culinary Influences (Joan Nathan) The Remy Diaries (Elaine Sciolino) How To Be A Waiter In A New York City Restaurant (Florence Fabricant) Click here to discuss the article or contribute your opinion. The Chef (Matt Lee and Ted Lee) Wine Talk (Frank J. Prial) Bits and Pieces (Florence Fabricant) Natchez (Eric Asimov) Salt Is The New Olive Oil (Emily Kaiser) The Minimalist (Mark Bittman) All About Crosnes (Pavia Rosati) Correction Recipes in today's section: 1. Chicken and Chickpea Tagine 2. Pontormo's Salad 3. Ivory Coast Salad 4. Spinach-Peanut Stew 5. Oven-Roasted Tilapia With Spicy Tomato Sauce 6. Winter Chicken B. Elsewhere in today's Times... Mad Cow? What Mad Cow? (Donald G. McNeil, Jr.) China Allows Import of Genetically Modified Crops (Keith Bradsher) Sunday Morning Beer Sales In New York? Possible...But Not Likely (Now) (Andy Newman) The Need For Responsible Marketing In Children's Food Advertising (Nat Ives) Soba

Ok, Rachel. You've made USC a must go to place based on the strength of that review alone. I can count the number of times I've been to USC on one hand, and none of them in the past year either. Soba

Pasta with Rao's puttanesca tomato sauce (actually fairly good even if I had to doctor it up a bit), topped with grated Parm-Reg and capers. Round two featured half a can of smoked sardines mixed in with everything else. OJ. A banana and a plum. hey, what can I say. I've sold my soul to jarred pasta sauce and lived to tell about it. Soba

NYTimes Weekend Report Friday, 20 February 2004 -- Sunday, 22 February 2004 A. Dining In/Dining Out Section and the Sunday Magazine Sacre Bleu! Fire At Per Se (Andrea Elliott and Florence Fabricant) Click here to discuss the article. Rocco Sings The Blues (Robin Finn) Bianca (Sam Sifton) Click here to discuss the article or contribute your experiences. Restaurants: Historic New York Sidebar: Wine Under $20 (Howard G. Goldberg) Canned Classics (Julia Reed) Proposal From Albany: Shipping Wine Directly To New York (Howard G. Goldberg) B. Elsewhere in the Times... Thou Shalt Not Covet The Atkins Diet (If You're A Vegetarian) (Gina Kolata) Have a good week, folks. Soba

Wonderful article, marlena. My favorite line: Soba