SobaAddict70

When I was living in Astoria, there were these falafel/shish kabob sandwich carts on the corner of 34th Avenue and Steinway Street. One guy, who I can't remember his name much less if he's still there anymore, would make me a shish kabob sandwich upon request. *sigh* These were incredibly good. He'd take an Italian hero and rip a bit of the interior out. He'd grill a lamb shish kabob until it was done, then take the chunks off the skewer and place them inside the hero. Then he'd proceed to stuff the sandwich with lettuce, chopped tomatoes, sauteed onions and peppers, fried eggplant, a couple of french fries (for texture and flavor), maybe a couple of falafel balls, salt, pepper, zataar, hot sauce and white sauce. He'd wrap it up -- this along with a grape soda, for less than $5. Wow, I still miss that. Soba

Las Taquerias de Nuevo York (Eric Asimov) Fizzy Pop Culture (Paul Lukas) The Return of Bill Neal (R. W. Apple, Jr.) When Bistro Cuisine Meets With Bobby Short (William Grimes) Sardinian Specialties at Assenzio (Eric Asimov) Bits and Pieces: Bolshevik Zakuska, Kitchen Gadgets, Macadamia Nut Oil, American Cheese and Jalapeno Sushi Rolls, and Ginger-Wasabi Chocolates (Florence Fabricant) British-Japanese Fusion (Nigella Lawson) What We Need Is Weather In Moderation (Florence Fabricant) The Minimalist: Larb Burgers (Mark Bittman) Off The Menu (Florence Fabricant) Pairings (Amanda Hesser) Recipe: Butterflied Chicken with Tarragon Correction Recipes: 1. Golden Cod 2. Green-Tea Noodle and Cucumber Salad 3. Roast Chicken with Hidalgo Sauce 4. Lemon Grass Patties Tommy wins another convert! Cheerio, Soba

love your ideas, Jin. Do, please continue. Soba

I'm a paralegal and I have better things to do with my time...such as surfing eGlutton when I should be doing work...than finding out who zenial is. Soba

I think the name says it all. This is the sister thread to the "build a better burger" thread. What's your ultimate sandwich, or sandwiches? Bread? Filling(s)? Spread? Method of creation? Service? Garnish? Accompaniament? Drink to go along with it? Style (wet or dry)? The gate's wide open, so.... Soba

Coming soon your way.... the incredible, edible, fat-free, additive-free and salt-free Big Mac, Super-sized fries and sugar-free, caffeine-free Coke!!! *GAG* Soba

Yay for mold infected dairy. May there always be cheese forever. Soba

I've NEVER been in a Chateau Blanche. Sassy's Sliders on the other hand, is an excellent replacement, and if you happen to visit NYC sometime, I highly recommend them. More varieties than you can shake a stick at, and they even deliver! Soba

I think its just terrible that the fries at McDonald's aren't as crisp as they used to be. I also think its terrible that the McRib sandwich hasn't made a comeback. Soba

try it with rosemary. Soba

For panzanella, the bread should be untoasted, preferably day-old or slightly stale. Generally simpler is better, if you can possibly do it. Basically, a loaf of slightly stale Italian bread (whether you leave the crust on or not is up to you, I like it with crusts because it has more texture) RIPE tomatoes EVOO garlic torn fresh basil leaves salt pepper a sprinkle of red wine vinegar thinly sliced onion if you like Those are the basics. You can embellish this with anchovies, capers, olives, cheese, scallions, roasted peppers, etc. But really, the point of the salad is the interplay between the bread, the tomatoes, the olive oil and seasonings. Less is sometimes more. Soba

One wonders if David Ruggerio will be the next chef to open his own reality-based TV show. It's certainly a possibility, eh? Soba

William Grimes reviews The Restaurant. Pity there isn't a rating. (William Grimes) A cozy Spanish bistro in the West Village (William Grimes) Profile: Anne Kearney of Peristyle in New Orleans (Julia Reed) Recipes: 1. Anne Kearney's Double-Salmon Rillettes 2. Jambon Persille 3. Celery-Root Remoulade A Selection of Restaurants Have a good weekend, folks. Soba

I have a rule regarding fusion food -- and that is that I try my hardest NOT to eat out at a place where fusion rules the roost. The thing that I have regarding fusion cuisine is one where a profusion of ingredients overwhelms the plate and threatens to mask what I'm eating into a hodgepodge slurry of tastes and textures. That said, I broke my rule with respect to tonight's dinner at Annisa with two other eGulleteers. This is a restaurant that I would heartily recommend to anyone who approaches fusion cuisine with the same bias that I have. That the food works well within the flavor parameters that Anita Lo sets up is just icing on a very well made and constructed cake. Here, for the benefit of you, Gentle Reader, eGluttoneers and guests all, is the summer 2003 menu for Annisa (prices are in parentheses): Appetizers Barbecue Squid with Watermelon, Cucumber and Pandanus (13) Zucchini Pancake with Squash and Korean Spices (14) Grilled Eggplant with Yogurt and Lentils (12 as app./25 as vegetarian entree) Sashimi Fluke with Plums and Pickled Red Onion (15) Soft Shelled Crab with Singapore Chili Sauce (16) Field Green Salad with Fresh Herbs (9) Tea Smoked Trout with Green Soybeans and Crispy Soy Milk Skin (15) Seared Foie Gras with Soup Dumplings and Jicama (16) [i had this as an appetizer] Entrees Miso Marinated Sable with Crispy Silken Tofu in Bonito Broth (27) Sauteed Filet of Skate with Avocado, Chiles and Iroquois Hominy (25) Salt Broiled Spanish Mackerel with Green Grapes and Spicy Cod Roe (24) Lobster with Steamer Clams, Artichokes and Almonds (29) Pan Roasted Farm Chicken with Sherry, White Truffles and Pig Feet (23) Boneless Spareribs Stuffed with Shrimp, Shrimp Roe Sauce (26) [this was my entree] Saddle of Rabbit with Bacon, Mustard Greens and Creamed Corn (28) Grilled Dry Aged Shell Steak with Fourme D'Ambert and Pear Mustard (28) Chef's Five Course Tasting Menu (68) Chef's Seven Course Tasting Menu (88) Dessert Menu All desserts $8 unless otherwise noted: Crispy Sesame Mochi with Coconut and Pineapple Dipping Sauces Yogurt Panna Cotta with Dates and Sweet Sherry Apple Tart with Caramel Sauce and Vanilla Ice Cream Warm Carrot Macadamia Nut Cake with Creme Fraiche Chocolate Biscuit Pudding with Banana Mousse [this was my dessert] Selection of Ice Creams and Sorbet Selection of Cheeses (18) None of the offerings at Annisa are as simple as the menus make them out to be. True, there is a profusion of elements on the plate, but the plates are elegantly constructed with a number of different components that not only work well together but actually enable one to taste exactly what they're eating. For instance, the spareribs came with "sushi rolls" of leeks and sauteed mushrooms wrapped in a sort of gossamer dumpling skin, three of which garnished the spareribs which sat in a thin sheen of sauce. Actually, if I had a criticism, it would be that the sauce was a bit too salty, probably due to a bit too much shrimp roe whisked into it. The biscuit pudding was a MOIST chocolate cake that sat next to faintly sweetened espresso/chocolate powder surrounded by some chocolate sauce; opposite was a cloud of banana mousse, and connecting the two was a tuile of oven-dried banana. Preceding the meal was an amuse bouche consisting of a trio of pastry shells enclosing country pate which had been topped with mustard; petits fours were tamarind popsicles, slivered candied ginger and mint/chocolate capsules. I'll let folks input with their impressions of the room and the food, as well as the wine selection and wine list. From what I saw, Annisa's wine list is quite extensive, with an extensive selection of mostly white wines, some reds and a few sakes. Their dessert potables ranged from tawny port to ice wine to muscatel, and of course the obligatory teas -- from mint infusion to green tea with barley. This is definitely on my list of "return visits". Soba

ok, clue me in. what are gooseberries, and what do they taste like? Soba

I missed that. It's difficult sometimes to tell whether someone is joking (as in the case of Jin, which is how I usually perceive her "horror" at sweet things) or when someone is dead pan serious. In the case of Jin, I don't think she meant anything other than stating her opinion. Soba

confirming my number (1). also, I'd like a ride in the Gordo-mobile. (El Gordo is my pet name for Fat Guy. ) Soba

Chilled soba noodles, topped with slivered scallions, shreds of pickled ginger and shiso leaves, cubes of silken tofu, togarashi and a sprinkle of gomasio. Tomato-Vidalia onion salad: sliced tomatoes and vidalia onions, tossed with a little sea salt, cracked black pepper, OO and sushi vinegar. Evian Red bean ice cream mochi sandwiches Soba

you could also try chili booze (I think Jaymes has a post on it somewhere around here). Soba

an toasted onion bagel with LOTS of butter grapefruit juice Soba

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So ignore them. Soba

um, unless it comes with tofu sour cream (blech). lunch yesterday was a Burritoville Vegas platter: brown rice, turkey sausage, veggie chorizo, pico de gallo, tofu sour cream, guacamole and soy jack cheese. Horchata to drink. All for $8.95 with tax. Soba

Does he like sloppy joes? Do you? The sloppy joe thread was one of our more popular ones. Now I have a craving for one. See what you made me do. (Just kidding. Although I still have a craving for one.) Soba

Pity me then, Mr. T. I'm still discovering Pink Floyd. Soba