SobaAddict70

The above quote from Jaymes in the thread on recipe etiquette got me to thinking about this really broad subject.... What's food like in boot camp, on a military base, or on a ship? It's been at least 15 years since I've been in the military (U.S. Navy, San Diego RTC), so I'm wondering if times have changed....for the better, that is. What are your tales? My recollection is scrambled eggs and bacon/sausage/ham for breakfast 7 days a week, and not much else. Oh, and working the galley was one of the jobs they had for the fifth week of boot camp, but I never made it past the fifth week on account of failing the swimming test. That's another story for another day though. Soba

Which is more expensive: Gramercy Tavern, or Jean Georges? J-G is in the neighborhood. Do you see J-G as a place that UWSiders frequent? Perhaps the perception is out of the date...but as you know, restaurants are chancy businesses to start up, especially in these economic times. I guess my next question is, what can an established UWS restauranteur do -- apart from doing well in the neighborhood -- to help pave the way for others who might want to "build it so that others will come"? Soba

Ah, and there's the rub: 1. I LOATHE most meat and cheese combinations. (Cheeseburgers are out although lasagna (and Italian food in general) is in. I'm weird like that.) 2. I don't drink, so a pinot noir or any other kind of pinot is definitely out. Soba

There was a thread somewhere (I have to do a search for it) that pretty much summed up the UWS restaurant mentality in a nutshell. edit by Soba: see below. To wit, the basic elements are these: 1. People want to be able to bring their kids, their dog and the kitchen sink if at all possible, heedless of other people who might want to enjoy their dinner without tripping over a beagle's plush toy. (The UWS is primarily a residential neighborhood. I call it "Land of Infinite Soccer Moms".) 2. People want to be able to have a nice, three-course meal at a regular neighborhood place they can count on....for $19.95. (In other words, at prices that they can afford, not necessarily prices that a restaurant that serves meals of the quality and price point we're talking about can sustain on a long-term basis without hemorraghing profit.) There are other aspects, but those are the two main elements. The rest of the thread on SQC can be found here. Soba

There was a thread somewhere (I have to do a search for it) that pretty much summed up the UWS restaurant mentality in a nutshell. To wit, the basic elements are these: 1. People want to be able to bring their kids, their dog and the kitchen sink if at all possible, heedless of other people who might want to enjoy their dinner without tripping over a beagle's plush toy. (The UWS is primarily a residential neighborhood. I call it "Land of Infinite Soccer Moms".) 2. People want to be able to have a nice, three-course meal at a regular neighborhood place they can count on....for $19.95. (In other words, at prices that they can afford, not necessarily prices that a restaurant that serves meals of the quality and price point we're talking about can sustain on a long-term basis without hemorraghing profit.) There are other aspects, but those are the two main elements. Blovatrix, if the conventional wisdom no longer holds true, this thread wouldn't exist. Of course, the phrase "good restaurants" means different things to different people, and I'll make some allowance for individual variation. Soba

I believe the following quote from Marian was fairly prophetic given this particular thread: Next week's review will be her last (I assume), with the new Times critic the week following. Click here to read the context of Marian's response. Soba

Union Pacific (Marian Burros) (from today's DIGEST update. You may have to scroll down for the appropriate link.) It's not all bad...at least the review doesn't start out that way. But...Rocco, Rocco...wherefore didst thou go wrong, O Rocco? Does anyone agree with Ms. Burros' assessment? What have your UP experiences been like? Soba

NYTimes Weekly Update Wednesday, 11 February 2004 A. Dining In/Dining Out Section All About The Cult Of The Truffle (Julia Moskin) The End Of An Era (Eric Asimov) Mr. Tastemaker (Alex Wichtel) The Chef: Cesare Casella (Matt Lee and Ted Lee) Union Pacific (Marian Burros) Click here to discuss the article or to contribute your experiences. Alias (Eric Asimov) The Minimalist: Skate (Mark Bittman) Bits And Pieces (Florence Fabricant) Pasta Fights Back (Frank Bruni) Wine Talk (Frank J. Prial) Michelin In Flux (Florence Fabricant) The Lab For Chocolate Science (Katie Zezima) Recipes in today's issue: 1. Skate With Brown Butter, Honey and Capers 2. Orange Roasted Duck (Anatra All'Arancia) B. Elsewhere In Today's Times... The Spongmonkey Ad Campaign (Stuart Elliott) Chicken Flu In Delmarva (Associated Press) WHAT Killed Dr. Atkins? (N. R. Kleinfield) The Restaurant, Part The Second (Sabrina Tavernise) Soba

Notice I managed to spell "FAVORITE" correctly this time. I really dig the 40 cloves of garlic version. Ya dig? Take 1 chicken, preferably the kind with a pop-up timer. (Me lazy. No meat thermometer in the house.) Smear with your favorite fat. I use EVOO and sometimes slip in nuggets of unsalted butter or duck fat in between the skin and meat. Stuff the cavity with 40 cloves or more of unpeeled garlic cloves, maybe add a quarter or two of preserved lemons if I'm feeling kinky. Roast in a 350 degree oven for an hour or so or until the timer thingie pops up. Serve this with roasted potatoes or rice pilaf, and a salad or veggie of your choice. So, what are your roast chicken recipes? Soba

Must've been an off night. GS, as do all restaurants, *are* allowed those once in a while. Might do better if you had ordered dishes that most of the people here recommend -- i.e., the kung pao, the Green Parrot with Red Mouth, double cooked pork; sour spicy vegetables; dan-dan noodles; and kung bao squid to name a few. Sub-par Cantonese specialties aren't what GS is known for, which is why I'm not surprised that you had the experience that you did. Give them another try. Good luck next time. Soba

Next thing you know, you'll be recommending Frito Pies. HEY! Even I know what those are. Soba

What's in the nam-prik pao? (Give us a generic recipe, if you don't feel like listing specifics.) Thanks, pim. Soba

What airline is it btw? Nice to see you, pim. Soba

Let Them Eat Truffles (Craig S. Smith) (from this weekend's DIGEST. You may have to scroll down for the appropriate link.) Globalization at its worst! What next, foie gras from Hong Kong? But you know what? It wouldn't surprise me one bit...all things considered. What do you think? Soba

Geisha (Marian Burros) (from this weekend's DIGEST. You may have to scroll down for the appropriate link.) OUCH! And yet, at the same time, I sort of see her point. For a Diner's Journal special, I thought it was particularly telling that the food mentions were minimalist at best.

NYTimes Weekend Update Friday, 6 February 2004 -- Monday, 9 February 2004 Thanks again, Ms. Burros, for gracing us with your presence last week during our Q&A. For those of you who missed last week's event, the relevant fora can be found here. Although the Q&A is now closed, please feel free to continue discussion on any of the threads. --Soba A. Dining In/Dining Out and the Sunday Magazine Let Them Eat Truffles (Craig S. Smith) Click here to discuss the article or contribute your opinions. Long Island Pinot Noir (Howard G. Goldberg) Geisha (Marian Burros) Click here to discuss the article or contribute your experiences. Not For The Faint Of Heart (Jonathan Reynolds) Recipes in today's issue: 1. Artichoke Soup (Adapted from Ilo Restaurant) 2. Baked Tuna Belly in Porrata (Adapted from Lupa restaurant) 3. Warm Vanilla Cakes (Adapted from Citarella Restaurant) Restaurants: Valentine's Day Specials Sidebar: Wine Under $20 (Howard G. Goldberg) B. Travel Market Day In Cuetzalan (Florence Fabricant) C. Elsewhere in this weekend's Times... Where's The Beef (On Testing For Mad Cow Disease)? (Donald G. McNeil, Jr.) Opening Week At The Columbus Circle Mall (Corey Kilgannon) Obituary: Samuel M. Rubin (Douglas Martin) Have a good week, folks. Soba

Thank you, Ms. Burros, for taking the time to participate in a Q&A with us this week. Although this Q&A is now closed, please feel free to continue the discussion on the boards. Thank you, once again. Soba

It's not that the UWS isn't right for the kind of restaurants you want, it's that the people who live there by and large have a certain kind of mindset that says "we'd like to have a cool restaurant just like all the other cool funky neighborhoods have cool restaurants, but we want one on our terms because we're SPECIAL". Unfortunately, real world economics don't work that way. Until residential sensibilities get back on track (more likely when hell freezes over), I wouldn't hold my breath. Funny, I always thought the true culinary wasteland was all points south of Wall Street. Soba

beans, I think you're referring to the cashew apple. My favorite way to eat a mango, Filipino style, is to slice them in a cross-hatch and squeeze lime juice and/or sprinkle a bit of salt on top. Or just eat them plain. It's amazing how many varieties of bananas you can find that don't seem to be available here in the U.S. Oh, and has anyone ever had a ripe pineapple? It's like eating cubes of banana scented tangy honey. The disconnect between cubes of ripe pineapple and the pineapple you see in buffets and Korean salad bars is amazing, like the difference between night and day. Soba

hmmm... TMI! Soba

All right, what are your favorite tropical fruits? Do you like to eat them out of hand or have them in some other form? Are there any you won't touch with a ten foot pole (because of smell? (durian), taste? (bad custard apples), allergies? food phobias?)? Is there a wide selection available in your area or do you have to hunt around for them? Are there any that you used to have that you wax nostalgic for? Are there any that you'd love to try in your lifetime? I love in no particular order: guavas -- usually either as a fruit shake or a spiced Indian jam mango -- either raw, as a sorbet or as a chutney and kumquats. Kumquats are amazing, candied, or made into a fruit soup along with champagne and citrus. Soba

going to start a thread on tropical fruits. now I have a hankering for a sweetsop fruit shake! heheh Man, I have way too much free time on my hands. Leg is propped up on my bed as I'm typing this. Soba

David Burke & Donatella (Marian Burros) (from today's DIGEST. You may have to scroll down for the relevant link.) Chef David Burke, formerly of the Park Avenue Cafe, along with Donatella Arpaia (owner of Bellini), invite you to partake of the culinary equivalent of a fashion statement. Foie gras with candied kumquats and Armangac/port-poached grapes, anyone? Sounds simply divine....like a revisionist deconstructed French kiss. Soba

NY Times Weekly Update Wednesday, 4 February 2004 Thanks to Pan for covering the NYTimes DIGESTS for the past few weeks. I'm still not doing well, but I'm doing a lot better than before. For those of you who've been wondering what's been going on, a few weeks ago I fractured my heel and have been taking it easy ever since. Whilst I'm still taking it easy, pending further evaluation, I'm ready to resume DIGEST duties at this time. Painkillers definitely don't suck. Anyway, on with the show. --Soba A. Dining In/Dining Out Section Not Quite The eGCI (Julia Moskin) Angus McIndoe (Alex Wichtel) The Vast Sichuan Peppercorn Conspiracy (Denise Landis) Wines of the Times (Eric Asimov) Sidebar: If you go to the NYTimes Dining In/Dining Out webpage, you can hear an online audio presentation given by Eric Asimov, Amanda Hesser, Florence Fabricant and Joshua Wesson of Bestsellers on Australian and New Zealand pinot noirs. Click on the box marked "Down Under Pinots" to begin the presentation. Sidebar: Pairings: Blanquette de Veau (Florence Fabricant) David Burke & Donatella (Marian Burros) Click here to discuss the article or contribute your experiences. Bohio (Eric Asimov) The Minimalist (Mark Bittman) Comfort Food For When You're Pressed For Time (Nigella Lawson) In The Beginning, There Was Borscht... (Dana Bowen) Bits and Pieces (Florence Fabricant) Washing and Nuking Your Sponges: Letters To The Editor Corrections Recipes in today's section: 1. Salt Cod Fritters (Bacalaitos) 2. Salt Cod in Tomato Sauce 3. Salt Cod Salad 4. Salt Cod Mousse (Brandade de Morue) 5. Vegetarian Chili With Corn Bread Topping 6. Spiced Beef in Red Wine B. Elsewhere in today's Times... Render Unto Atkins What is Atkins'... (Sherri Day) Click here to discuss the article or contribute your opinion. Mad Cow Slaughterer (Donald G. McNeil, Jr.)

If pasta is the gold standard by which Italian restaurants are judged, then what's a definitive top ten list in New York? Let's start with some obvious ones: Babbo Lupa San Domenico any others? C'mon people, don't be shy. Soba