SobaAddict70

hurts just to think about it... Soba

What's IBS? I take it that Mexican is out then. Or pumpkin pie. (It has spices like nutmeg.) Or Doritos. Or something like buffalo wings. Or BBQ. God, what a boring diet. Soba

So, would those be your first choices to serve to someone who's never had those items before? And by mac and cheese, I'm assuming made from scratch, not Kraft's Cheese and Macaroni? Soba

Batgrrrl, Perhaps an introduction to eGullet is in order as well. Regards, Soba

Ok, so imagine that you've just met someone who's never experienced American (or other types of) food first hand. (For purposes of this discussion, I'm using "American", but feel free to substitute other culinary genres). This person has only experienced American food from afar, perhaps in his or her native country or filtered through the eyes and mouths of friends and neighbors or the media in his or her home country, or even the Internet. How would you introduce the cuisine of your country to this person? How could you best represent this cuisine to someone who's never experienced it first hand? What would be the first misperceptions that you'd like to correct? What would be the first things you'd serve to this person? When you think of American cuisine, name the first three things that pop into your head that you associate with it. (No cheating. And no googling either.) I'd be interested to hear ESPECIALLY from people who post from countries other than the U.S., on hearing what their impressions are. Soba

Thanks for the blog, Shiewie. Reminds me a lot of when I was growing up in the Philippines (which, unfortunately, wasn't that long at all). When Ramadan occurs, does everything shut down only to open up in the evening? Do you find you have less choices to eat out than before? I can't imagine fasting for 12+ hours for 30 days in a row... Soba

eGullet nostalgia.... So, does anyone in the here and now practice this type of sanitation? *ducks from incoming* Soba

NYTimes Dining In/Dining Out Section Wednesday, 29 October 2003 Health Food Converts The Faithful Of Supersizing (Marian Burros) Pumpkin Season (Matt Lee and Ted Lee) The Real Black Gold: Where Peppercorns Are King (R.W. Apple, Jr.) At My Table: Penne Alla Vodka (Nigella Lawson) A Casbah Unlike Any Other (William Grimes) Chennai Garden (Eric Asimov) Restaurant Trouble (Florence Fabricant) Bits and Pieces (Florence Fabricant) Coffee Pasta (Laurie Woolever) The Minimalist: Fried Rice (Mark Bittman) Pairings (Amanda Hesser) Recipe: Chicken Livers on Toast At The Nation's Table: Pumpkin Vines (Victoria A. Riccardi) The Anti-Rocco's (Amanda Hesser) Letters Against The Critic: Letters To The Editor Corrections Recipes in today's section: 1. Penne Alla Vodka 2. Ricotta and Pine Nut Salad 3. Blond Mocha Sauce 4. Fried Rice With Peas and Chicken 5. Clams With Pumpkin and Pancetta 6. Baby Pumpkins Stuffed With Pears and Winter Greens Cheers, Soba

Probably because I didn't post to the thread until 4:30 in the morning. If you check the thread now, you'll see that there is indeed mention of Amma. Soba

Whenever they have breakfast burritos here at work -- which is practically every day -- I'm on the lookout for sausage/X/scrambled egg wraps, where X is either roasted peppers, roasted tomatoes or mushrooms. I rarely eat sausage, but today's wrap made me gain a newfound appreciation for all things consisting of porky goodness. Kielbasa/roasted peppers/scrambled eggs wrap. Soba

Oh no! babyluck, you poor thing. If I had co-workers like those, leaving kimchi in their desks would be the least of their worries. Today, nothing in the regular hot food section of our corporate cafeteria looked even remotely appetizing, so I settled on a salad. All green: various lettuces, including a nice handful of spinach, some broccoli rabe and roasted peppers, a sprinkle of scallions, some juicy tomato wedges, julienned carrots, a couple of hard boiled eggs and freshly ground cracked black pepper. EVOO and balsamic vinegar on the side. Poland Spring. A banana to top things off. Salad is my default option when things go bad... Soba

You have only to look at her menus on the Dinner thread to know that she never includes anything typically customer driven. No crab cakes or molten chocolate cupcakes there...heh. Soba

to appear in tomorrow's DIGEST: Health Food Converts The Faithful Of Supersizing (Marian Burros) Soba

Sure, if they won't mind having 20+ people descend on them Sunday afternoon until closing... When do they close anyway?!? Soba

A potato galette. (I'm surprised no one's suggested it yet.) Or do the Joel Robuchon thing. (maybe not. heheh. your Varmint might develop a truffle fetish.) You know, the salad of thinly sliced blanched potatoes with thinly sliced black truffles overlaid on top of each other and topped with a viniagrette sprinkled with bits of minced black truffle and chives. General Tso's potatoes? Soba

Oh man, Sherri. Why DO you dine out with her? Good friends perhaps? Soba

what's white kimchi, Jin? Soba

I prefer to sauce the pasta directly in the pan. I'm one of the anti-cheese people. In the summer, I sometimes make the uncooked version of this sauce. Soba

NYTimes Weekend Report Friday, 24 October 2003 -- Monday, 27 October 2003 Interview with Marcus Samuelsson (Hugo Lindren) Restaurants for Night Owls Wine for Under $20 (Howard G. Goldberg) Diner's Journal: Amma (William Grimes) Where Casserole Is King (Julia Reed) Recipes in Sunday's Magazine: 1. Seafood Lasagna -- Adapted from ''Crazy for Casseroles,'' by James Villas 2. Spinach-and-Artichoke Casserole Community Supported Agriculture: You Get What You Pay For (Kirk Johnson) Memo To Future Bar Owners: Never Anger The Community Board (Colin Moynihan) Have a good week, folks... Soba

Better yet, send some to the pie potluck. Soba

Rachel -- check. Suzanne -- check. Jason -- check. El Gordo -- check. Ellen -- check. to do list (in no particular order): Bux, Eatingwitheddie, Suvir, Steve Klc, Malawry, Varmint (and Mrs. Varmint) and of course who could forget Jinmyo. Oh, and bourdain too. Can't forget him. Soba

Re clam chowder: Which do you prefer, Manhattan or New England style? Is there a "correct" way to make either? I love both, but Manhattan wins hands down. The problem for me is that very few places make an appropriately clammy Manhattan clam chowder. It always seems to me a very watered down tomato soup with clams in it. Soba

More for people who LOVE foie and duck. Like you and me. Soba

We still have some time left before we need to firm up the date. New Year's Day might be good for some people, not for others. January 17th might be a better date for two reasons: a) it's the day following MLK B'day (meaning that people will be off for at least a three day weekend), and b) it's after the holiday period, so people might be more available. I'm fine with it either way, really. Soba

Or make some artisanal pear schnapps. Soba