SobaAddict70

Funny, it looked (to me) like a bowl of creamed corn with peas. hehe Charming blog, Jenny. I vote yours as one of the best blogs thus far, right up there with Kristin's and Jack's, and of course, Ellen's wonderful Mongolian travel-blog. Soba

Dinner tonight is steak and couscous. As I was eating, it got me to thinking -- how many here have made couscous the traditional Algerian/Moroccan style? And how many prefer it differently? With or without harissa? With or without merguez? Vegetables cooked separately or together? Everything served atop the couscous or serve yourself as you go? And for that matter, have you ever had a brik? Those things are amazing. A pity I've never learned how to make one. If I wasn't on crutches atm and if I knew how to do one, I'd definitely bring them to the PPL. The sensation of biting into a brik and mixing the spicy lamb filling with all the gooey yumminess of an egg yolk is something almost as good as....___________ here!!! Ok, discuss. Soba

Not if it's a banyul, right? Soba

I will most likely be unable to attend the PPL. I had an accident Monday evening as I was changing a ceiling lightbulb and fell hard on my left foot. Preliminary diagnosis at St. Vincent's today was that there may be a potential calc fracture on my left foot (which is the bone which forms the primary support structure for your foot -- in the area directly in front of your heel). I have an MRI scan scheduled for Monday, and am on short-term disability for the forseeable future. As you can imagine, I'm attempting to stay off of my feet for as much as humanly possible, something that will be impossible if I'm travelling to/from my place and Suzanne's place. In any event, I expect lots of pictures in my absence!!! S.

These are just about my favorite kind of assorted chocolates. My absolute favorites are the following: Hazelnut praline and buttercrunch in marbleized ivory. Chocolate cream and hazelnut praline in milk chocolate. Hazelnut praline with biscuit pieces in ivory, decorated with candied sugar. Dark chocolate truffle dusted with cocoa, sugar and cinnamon. Lemon ganache in a milk chocolate shell. Their newest one is "Noix Macadamia" which is hazelnut praline with ground nougatine and shortbread biscuit, topped with macadamia nut and enrobed in milk chocolate. What are yours? Soba

Garlic and chiles, without a doubt. I was the one who picked out all the black and brown bits in my mom's famous Chinese fried rice. Garlic? Stay away from me!!! I was the one who gagged at the mere mention of jalapenos. Spicy food? Forget it. Salsa was out. Funny how tastes change over time. Soba

Okra is an indispensible ingredient in pakbet, a savory Filipino vegetable-based stew. Different versions abound -- the one my family likes has okra, eggplant, bitter melon (ampalaya), tomatoes, onion, garlic, string beans, dried shrimp, bagoong alamang (shrimp paste), patis (fish sauce) and sometimes, pork (either minced pork or crispy pork belly). We prefer to leave the okra pods whole. Pakbet is also called pinakbet, although moreso if you hail from the northern provinces in the Philippines. Okra figures in several other Filipino dishes, one of which is ginisang mongo (mung beans, stewed with pork, garlic, onion, tomatoes, eggplant, okra and sweet potato greens). This is absolutely wonderful, especially when chicarrones are mixed in. Sometimes served with bagoong ginamos (fermented anchovy paste, stir-fried with TONS of garlic). Soba

Obviously you haven't yet had the pleasure of going mano-a-mano with JJ and me. Soba

Deviled eggs! speaking from recent experience. Soba

GS in midtown: in addition to the ones above, pork belly with chestnuts; pumpkin, homestyle GS East on 2nd Avenue in Midtown East: stir-fried chicken skin and chiles. Haven't been back there in a while. Oriental Garden: besides what scamhi mentions, steamed oysters in black bean sauce -- these are GIANT oysters topped with scallions, ginger and black bean sauce. They'll make a convert out of oyster haters. Blanched "live" shrimp with dipping sauce. These are shrimp that are lightly blanched for ten or less seconds, barely enough to cook them and served in their shell. Almost as sweet as candy. Soba

Certainly. Probably would be a good idea if you did mention your contribution, we'll update the list as things progress. Pan: Since it gets dark fairly early, I was thinking that things might begin at or around 3 pm -- time enough for people to get home at a reasonable enough time especially if they have to work that following Monday. (If they don't have to, then so much the better.) Suzanne might want to weigh in here. Blovie: No problem. SethG isn't coming unfortunately. Soba

Serve it in a shot glass with some basil air. Maybe a cab? Soba

A preliminary list of people attending the PIE potluck is below. We'll probably take a final count the day before to confirm, but I wanted to get the ball rolling since it's literally a week and a half away. Suzanne F & HWOE (as gracious hosts) me elyse Jason and Rachel El Gordo and Ellen R Washburn and his wife blovatrix sherribabee Bond Girl KirkL and Picaman bergerka and slkinsey Pan wawairis MHesse jeunnefilleparis megc SethG alacarte laurenmilan forkandpen Al_Dente Total so far: 27 Oh, and what exactly is a shoofly pie? Soba

It's not that the review itself is bad; it's that I'm wondering how a restaurant that has that many things going against it could get more than half a star. Soba

Right, but Japanese food is so much more than just sushi and sashimi, which I think was the thrust of the article. The title of this thread is a metaphor which likens the increasing influence of Japanese cuisine in the New York food scene to that of the re-introduction of French cuisine to America in the mid-1970s, when things improved in terms of quality; when it was new, exciting and daring. At Asiate for example, what you have is a chef who applies French technique to Japanese ingredients. Quite ambitious, for starters. I'd wager that given a few months or even a year, you'll have some chef experimenting with furikake and turning it into the trend of the moment. Who knows, they may even be doing it even as we speak. Soba

is what I believe I said.Two years ago was when Jewel Bako was all the rage in NYC -- or at least it was on eGullet. It was around then that the increase in Japanese restaurants began in that area...which probably coincided with the increase in student population at area colleges (SVA, NYU, etc.) from Japan. This is just a theory/opinion. Regardless, in answer to ankomochi's query, it's probably a significant enough critical mass such that it warranted a news piece at this time, but probably not say, a year or two years ago. Soba

Not just Japanese street food, but also the increasing influence that Japanese cuisine has on the restaurant industry, at least in New York -- as evidenced by the openings quoted in the above article -- and not just any old restaurant openings, but restaurants that are or will be steered at the helm by respected chefs in New York food scene. I would say the Japanization of the East Village has a lot to do with it. Soba-ya, Jewel Bako, the izakaya on St. Mark's Place, Panya, and all of the other eateries are a significant increase in establishments specializing in one aspect or another of Japanese cuisine, a presence which was not quite as significant two years ago -- at least to the extent that it is now. Thoughts? Soba

Marian is the interim restaurant critic until the Times names Mr. Grimes' successor later this winter or in the early spring. There was a sidebar in last Wednesday's review of 'Cesca. Soba

The Furikake Revolution (Julia Moskin) (from today's DIGEST update. You may have to scroll down for the relevant link.) Japanese cuisine has enthralled Americans forever and a day, and things have never been on the cutting edge of newness as they are now, at least in New York. From izakaya (Japanese pubs that on occasion serve food) in the East Village to new high-end, avant-garde restaurants such as Sumille, Riingo and Matsuri, to takoyoki (octopus fritters) and okonomiyaki (seafood/meat/vegetable pancakes), several options exist that tease and delight the palate that did not exist before. What have your experiences been like in this regard? Soba

Contrast this with this and this Jubilee 51 (Marian Burros) (from today's DIGEST update. You may have to scroll down for the relevant link.) Reading this review made me wonder if I was in Oz, if only because when the experience went astray, the mishaps were all the more glaring. Has anyone yet been? Soba

NYTimes Weekly Update Wednesday, 7 January 2004 A. Dining In/Dining Out Section Bordeaux-style Reds In Washington State (Eric Asimov) Sidebar: If you go to the NYTimes Dining In/Dining Out web page, you can hear a presentation given by Eric Asimov, Amanda Hesser, Mark Golodetz (contributing editor of Wine Enthusiast) and David Gordon (wine director at Tribeca Grill) on red wines of Washington State. Click on the box marked "Wines of the Times" to begin the presentation. At My Table (Nigella Lawson) The Minimalist (Mark Bittman) Bits and Pieces (Florence Fabricant) How To Roast A Pig In Four Hours (Sam Sifton) Jubilee 51 (Marian Burros) Click here to discuss the review or contribute your experiences. Pop's Pierogi (Eric Asimov) Click here to discuss the review or contribute your experiences. Gjetost (Kay Rentschler) The Griffith Park Ranch (Charlie LeDuff) Pairings (Amanda Hesser) Recipe: TARTIFLETTE Letters Correction Recipes in today's issue: 1. Clams in Sherry Sauce 2. Gjetost Dessert Tartlets 3. Baked Ricotta 4. Roasted Cherry Tomatoes 5. Vietnamese Crab Coleslaw B. Elsewhere in today's Times... Healthy McDonald's?!? (Sherri Day) The Rise and Fall of Parmalat: Epilogue (Reuters) Canadian Mad Cow Confirmation (Elizabeth Becker) The Furikake Revolution (Julia Moskin) Sidebar: Accompanying this article is an online audio presentation given by Julia Moskin, staff writer for the Dining In/Dining Out section of the New York Times. Click on the box marked "Beyond Sushi" to begin the presentation. Click here to discuss this article. Soba

Certainly. I'm especially interested in hearing whether "fast food" translates well overseas. Soba

Funny how no one has mentioned Croissanwiches (sp) yet. I thought these were pretty good (altho barely comparable to McMuffins). Thoughts? Soba edit: sure we can expand the concept to include Taco Bell burritos and Burritoville/Subway/Blimpie's. In fact, anything out there in a fast food chain franchise qualifies as long as it is some sort of offering that includes a filling between one or two layers of bread (yes, pita pockets included as well as tortilla wraps and tandoori breads). Even McDonald's sorry versions of fajitas qualify. (I'd take Taco Bell over theirs any day, and that's saying a lot!) Go ahead, post away!

Yes, Bullseye BBQ Burger it was, thanks. When I used to work for a BK, they even had mini versions of these at one point in time. Assembling (not to mention cooking them) was a royal PITA... Soba

Speaking of ill-fated sandwiches accessible only via time machine, my stomach goes out to those wonderful McRib sandwiches and those delectable BK sandwiches with burgers, cheese, BBQ sauce and bacon. Can't remember their names, but those were GOOOOOOOOOD. For a chain sandwich that is. Soba