SobaAddict70

Are there different kinds of Gewurtztraminer or Riesling? Does year matter? I'm thinking of going to a wine store this week and don't want to look like a fool. On the other hand, I may just let the salesman do the talking. Soba

What kind of alcohol goes well with Chinese food? Furthermore, what kind of alcohol would you recommend to an alcohol newbie that would go well with the banquet? (I tend not to like overly dry wines -- that said, I'm willing to try just about anything.) Soba

Poland Spring a banana thinking of heading down to the in building shop and getting a Cup O' Noodles (not quite as good as other ramen mixes but beggars can't be choosers...and besides, I need my sodium fix) Soba

Recipes: 1. Codfish Fillet With Parsnip Puree 2. Steamed Halibut With Rosemary Served With Parsnip Puree -- (Adapted from ''Cooking With Daniel Boulud'') 3. Matchstick Potatoes Jason Epstein's fall from Atkins grace Cheers, Soba

Indian weekend blowout: Made a tub of carrot pudding -- grated carrots, cooked down with cardamom infused milk, jaggery, cinnamon, and cloves, added some blanched almonds and coconut towards the end. --------- Saturday: coconut dosas cashew chutney baigan sak (crispy eggplant with sauteed spinach) Edensoy carob soy milk cardamom tea, w/honey and almond milk carrot pudding -------------- Sunday: broiled skinless boneless chicken breasts, smeared with 1 T. EVOO each and 1 T. Patak's eggplant relish sauteed brussel sprouts with coconut, urad dal and black mustard seeds cashew chutney coconut rice Edensoy Original soy milk Haagen-Dasz mango sorbet Soba

William Grimes reports on Dumonet, the restaurant at the Carlyle Cheers, Soba

The difference between the book and the spiral bound recipe book is that the book reads more like a travelogue (with recipes). The book presents areas of cuisine and types of food in the region or country, while the spiral bound volume is entirely composed of recipes. The set is worth it just for the books alone (IMHO) -- great writing, lush photography, wonderful presentation. The fact that there are spiral bound accompaniaments for each volume, each with functional and working recipes is just gravy. Cheers, Soba

cold brown rice, dashi, dried bonito flakes, and sesame oil green tea ice cream is next up Soba

For the thread on the first NYC eGullet potluck dinner, click here. In the spirit of that previous event, and also for the purpose of establishing an informal tradition, there will be an potluck dinner in lower Manhattan, held on Saturday, July 12 around 5 pm. Please feel free to post on this thread so that we can get a sense of logistics and level of interest. If you're interested in participating, please PM either Suzanne F or myself in order to reserve a spot. The place we have in mind can hold 15 to 20 people, btw. Thanks folks, and let the games begin! Soba

My high school library and the library in my teenage hometown had the entire T-L FotW series, including the volume on Wine and Spirits which is a sort of add-on to the entire set of books. I would say that the series is what ultimately inspired me to delve into cooking as a teenager. It helps that James Beard himself was a consultant on much of the series, in particular the volumes on Americana. I recommend the Strand bookstore if you're here in NYC. Amazon is another good source. The volumes on Scandanavia, Japan, Spain/Portugal and Cajun/Creole cuisines are favorites of mine. Soba

Count me in. Soba

Tuesday: Nem chua (cured sour pork sausage) Steamed rice Turnip kimchi Stir-fried vegetables Green tea leftover orange compote over orange sorbet Cheers, Soba

Hoagieland, Pennsylvania -- by R.W. Apple, Jr. Farned salmon's legal battles, by Marian Burros In Patti LaBelle's Kitchen -- by Alex Witchel Recipe: 1. Chicken with Black-Eyed Peas and Yellow Rice Wine Times -- by Frank Prial At My Table -- by Nigella Lawson Recipes: 1. Peach Melba 2. Mango Cheesecake 3. Strawberry Cream Slice William Grimes gives us a bird's eye view at Capitale Demetris -- by Eric Asimov Of Sea Beans and Craft -- by Alexandra Zissu Spanish Flavors, Rice Snacks, Korean Lemonade, Organic Chicken and Post-Contemporary Hollandaise Savory Pineapple Dishes -- by Mark Bittman Recipe: 1. Sauteed Swordfish or Halibut Steaks with Pineapple Salsa Bits and Pieces -- by Florence Fabricant Pity that Mr. Plotnicki isn't on hand to comment, eh? Pairings -- by Amanda Hesser Recipe: 1. Red Wine Risotto Raw-milk Époisses -- by Nancy Harmon Jenkins Cheers, Soba

What makes an authentic paella? Does a paella have to be cooked in a special pan? (There is one, but I can't remember the name of it at the moment.) How varied are paellas compared to risotto? What kind of image is conjured up for you when you think about or hear about paella? For me, there is paella valenciana (the traditional kind incorporating chicken, pork, shellfish and vegetables) and a vegetarian paella. I have made recipes which were a blurring of lines between paella and risotto. What are your favorite kinds and recipes? Discuss...

brunch today (Monday): Shredded duck and roasted pepper salad (duck from a Cantonese takeout palace, roasted bell peppers, roasted Italian cooking peppers, frisee, crispy shallots, nam pla, lime juice, minced jalapeno, sugar, a little EVOO, a little sesame oil) Spanish omelettes, topped with basic tomato sauce Baguettes Risotto with saffron, roasted pineapple and dried cherries. (chicken stock, EVOO, saffron, onion, Arborio rice, white wine, salt and pepper, dried cherries, roasted pineapple) [Note: I think this works better as an appetizer than a dessert. Interesting counterpoint of flavors from the fruit and the savory elements in the dish.] Hot soy milk (from a takeout palace) Jasmine tea ------------- tonight: Frisee with grapefruit and sauteed scallops Pan-seared halibut with glazed vegetables Evian Orange and star anise compote (water, sugar, star anise, orange zest, oranges)

Jonathan Reynolds and one of the most utilitarian of vegetables Recipes: 1. Crispy Potato Cake (Adapted from Bill Telepan, Judson Grill) 2. Gremolata Potatoes (Adapted from Tim Kelley, Zoe) 3. Salt-Baked Potatoes 4. Eggs on Potatoes (Adapted from Cyrus Todiwala, Cafe Spice Namaste) Cheers, Soba

that's easy. make a salsa (but use it sparingly) make the salsa often enough and sooner or later, he'll become acclimated, and voila! lol I can post a recipe (and also the archive) if you like. But for that to happen, I have to get home first. It's 12:15 am as I type this and I'm still trapped in the office. Soba

William Grimes gives us his personal spin on Morrells, including a flight of three wine ice creams Talk about a restaurant in a public space, eh? Soba

The branch in Astoria is better -- not to mention, pleasanter. I did a double take once though, when on entering, they had a roast sheep's head on full display. Soba

Yes, but can you make chocolate sorbet with Quik or Ovaltine?!? Soba

Some of my favorites: Peach and kumquat ice cream Spiced chestnut ice cream (vanilla ice cream with glazed chestnuts, chestnut puree, cinnamon and nutmeg) Passionfruit and strawberry granita Soba

Oh, one other thing, there's a place near my apartment that recently opened, that's started doing inside out rolls such as the following: Yellowtail and scallion inside out roll wrapped in FRESH MANGO. um....I'm not sure what to make of it. Also, not sure about sushi maki rolls with mayonnaise or spicy tuna rolls. Soba

Based on Jin's professed love of saba, you can now add me to the list. I've never thought about it until now, but its one particular selection that I frequently order, alongside hamachi and aji. I also love salmon and toro (who doesn't?), along with uni, unagi, ikura, tobiko and scallop. Has anyone had yellow belly and shark as sashimi or sushi? Porgy? Whitefish? Smelt? Cod? Sardines? Going to Jewel Bako next week. I haven't been there in quite a while, so we'll see how it stacks up this time around. Soba

Chickpea and beet salad with mustard seeds and green peppercorns (beets, turmeric, salt, EVOO, black mustard seeds, green peppercorns, chickpeas, jaggery, frisee) Risotto with sauteed porcini mushrooms Braised peas with pearl onions, lettuce and mint Evian Cheers, Soba

Uh, inability to properly metabolize alcohol? Personal preference? There are other reasons out there. We can figure them out. Soba