SobaAddict70

All right, I don't get it. What's a cockteaser? Someone tell me that's not what I think this guy did!!!! I was snacking on some takeout lamb gosht as I was reading this thread. You guys are just too much, I have to tell you.... Soba

A Passage to India: Modern Indian Cooking Recipes: 1. Kharu Gos (Lamb with Whole Spices) 2. Ginger-Garlic Paste 3. Cyrus's Express Bread-and-Butter Pudding ---------- Just when the Tabla/Diwan debate couldn't get any better!!! Cheers, Soba

ok, I know that konnyaku is that weird steak you used to have as an avatar. so, what's konnyaku dengaku? weird tofu steak? is that what broiled tofu is called? it doesn't taste anything like steak if you ask me. the miso paste makes it even better. Soba

Isn't turkey bacon sort of missing the point? Ditto for bacon bits. Cheers, Soba ps. Give me some nice crisped pancetta anytime.

ok, I don't get it. what's the joke? Soba

What if someone designed a restaurant around amuse-bouches? William Grimes gives us a bird's eye view on Amuse Cheers, Soba

Broiled tofu, topped with miso paste. Soba

Kristin -- yes, I'm proud to admit it. Mrs. Dash. Besides doing her job to make boneless skinless chicken breasts palatable, she does double duty on just about anything else, including soba. (Rarely though. But I need one vice!!!) margaret -- I find that the hot soba dishes at Honmura-an work well. Try the soba topped with duck the next time. It's been a while since I've been there. The sizzling soba dish is also a winner. With the hot dishes, you get the added bonus of turning leftover broth in your bowl into a soup with the addition of the cooking water. Cheers, Soba

Well, I can't really pick a favorite, you see. I really love soup, in any form. I dig both clear soups and misoshiru. My favorite clear soup has clams or mussels, a shiso leaf, some enoki mushrooms and a thin slice of lime. A close second is a single sweet shrimp, half a glazed chestnut and some thinly sliced burdock. And then, there is a mound of shredded duck, a matsutake mushroom, cubes of silken tofu and hijiki. Cheers, Soba

I think it should be obvious what MY favorite is. LOL toppings include grated daikon, gomasio, minced scallions, shredded duck meat, nori tempura, cubed tofu, togarashi, furikake, and of course, Mrs. Dash. I like the soba served at Honmura An, although some of the little mom and pop places in the East Village are fast becoming favorites as well. There's a really small noodle place on East 13th between 1st and A, can't remember the name of it though. It's on the south side of the street, halfway down the block. They also serve great gyoza. Cheers, Soba

you guys are all a bunch of losers. I'm (mildly) lactose intolerant, so milk is out. Edensoy milk (usually plain or carob flavored, with double calcium) is in it for me. I supplement this with plain yogurt and cheese, and dark green leafy veggies (for the calcium boost). Plain yogurt takes a while to get used to, but now I love it. I loathe sweetened yogurt of all kinds (altho Dannon still makes the best which I'll take in a pinch. I think Yoplait is the absolute worst.) I too do the weight thing, but I'm starting on the low end of the scale, about twice to three times a week. I too have a fast metabolism, but I also like to eat throughout the day, about five to six meals throughout, frequently grazing. I haven't yet started on the protein shake thing, preferring to get all of my nutrient needs through regular food. I probably will eventually -- I am your typical ectomorph with a fast metabolism and a hard gainer. I went from 140 to my current weight of 149 over the past six months, me being a 32 year old male. (TMI, but oh well.) Soba

That's what subsidized cafeterias are for, although why they continue to serve this neon pink mess of stewed HOT DOGS with onions and peppers and ketchup for breakfast at my firm's cafeteria is beyond me. (It's not the only option, thank god. Why its there, though, beats me.) Soba

Soba, this sounds very nice. thx Jin. I can't remember the name of this -- maybe Rhea_S or someone else can remember for me. The thing is, I could never get into this dish until late in my childhood. I remember my mom occasionally varying it by putting in dried cuttlefish. The sauce gets all nice and gelatinous, but if I'd make it, I'd probably reduce the amount of soy sauce. Embutido is kind of like a stuffed meatloaf -- with whole hardboiled eggs, carrots, RAISINS and the usual things that go into a meatloaf, then sliced so that every slice has a little bit of everything. Soba

Cold's almost gone -- mostly congestion now. Been doing takeout over the weekend. Made a huge batch of stock on Sunday. Monday: Chicken soup with orzo, peas, fava beans and mint Green salad with a white wine viniagrette A baguette LOTS of Evian. ------------ Tuesday: Congee, topped with shredded chicken stir-fried with fermented black beans, garlic, chiles and minced scallions Steamed broccoli Green tea Tangelos

Kristin, they're essential in a filipino dish I grew up with, which is essentially pork, stewed with whole hard boiled eggs, glazed chestnuts, onions and soy sauce. I think there was pork belly in there too. This is wonderful with steamed rice, and of course it gets better the day after. and of course, there's always embutido. Cheers, Soba

Matt Lee and Ted Lee give instructions on creating the perfect crown roast of lamb Recipe: Crown Roast of Lamb David Karp on ULTRA early seasonal peaches Amanda Hesser on the changing face of kosher wine Nigella Lawson celebrates Easter with all the trimmings Recipes: 1. Easter Egg Nest Cake 2. Rack of Lamb with Mint Salsa 3. Roasted New Vegetables William Grimes reviews Kloe, where New American regional fusion reigns supreme Florence Fabricant reports on Pepolino's ricotta tart (recipe included with article) Eric Asimov mentions his take on Ajisai, an Upper East Side sushi palace with charm to spare Mark Bittman on braising with Sauternes or other sweet wine Recipe: Beef Braised with Sweet Wine Amanda Hesser -- Chardonnay with Spring Risotto Recipe: Spring Risotto Florence Fabricant: Monbazillac vs. Sauternes Bits and Pieces: Almonds, Avant-Garde Quesadillas, Duck Confit, Burrata and Mozzarella Kate Zernike reports on Ben & Jerry's alter egos: Star Spangled Ice Cream All About WD-50, March, Théo, and other spotlights of the moment... Enjoy, Soba

heh. I once had dated a guy who was allergic to GARLIC and ONIONS. No shallots. No scallions. No spicy food. Anything "ethnic" was out. French was ok. Austrian was ok. English was ok. Anything European, north of the Alps and west of the Danube was generally ok. American? Give me a break. (Although he thinks that Larry Forgione had the right idea, just the wrong citizenship.) Needless to say, he and I have parted ways a VERY LONG time ago. Soba

Did he like green eggs and ham? On a plane? On a train? Sam I am, I like my green eggs and ham. Thank god you got rid of your ex. Cheers, Soba

Whazza....?!? *looks up from his bowl of soba* Soba

Thurs: ma po tofu fried rice (minced ginger, minced garlic, rice, scallions, sesame oil) steamed broccoli ginger tea endless amounts of fluids lots of sleep. I'm on my way out, but not quite there yet. Hope springs eternal. Can I say that I loathe orange juice now? After I get over this cold, I don't even want to LOOK at a carton of orange juice. Soba

William Grimes does what Romans do, at Bella Via. Cheers, Soba

Oh, ok. I don't have any.....this is one area of Japanese cuisine that's new to me. take it away Kristin... heheh Soba

What's the difference, if any, between "nabemono" and "nimono"? What does the suffix "-mono" mean? Just want to know, before I answer the question and make myself look like a fool. Soba

Oh, I wash my hands all the time. I think the crazy weather has a lot to do with it though. In the congested nose/cough stage, so its half over thank god. Tofu, vegetable and noodle soup with mint: chicken stock from a takeout palace, silken tofu, blanched frozen veggies (yes, I do use them on occasion), orzo, nuoc mam, sesame oil, shredded ginger, chopped fresh mint. Pickled onions. Endless amounts of fluids, blah blah blah. Have a hankering for fried rice tonight. Oh well, will see what's up later. Cheers, Soba

deep fried shrimp heads agedashi tofu almost any kind of tempura ESPECIALLY nori tempura (BUT NOT meat tempura -- chicken/fish/meat -- ewww, yuck) Cheers, Soba