SobaAddict70

What to do when you've got a cold.... Monday: didn't feel like cooking, so takeout: shrimp and vegetable noodle soup, scallion pancakes. Endless amounts of orange juice, Evian, chamomile tea, peppermint tea and ginger tea. Tuesday: was supposed to be at Jewel Bako. instead I spent all day in bed, getting up on occasion just to eat and mope. more takeout: congee with minced pork and preserved eggs; sauteed spinach with garlic. got a couple of quarts of chicken stock for soup fixins later. Endless amounts of fluids, as above. Theraflu. Today: Not sure about dinner. I think sleep and a warm bath are on the menu. Have some tofu and veggies in the refrig, so I think soup's on tonight. Ok, back to bed. Soba

William Grimes gives us his impressions on Jean-Georges Vongerichten's newest venture, "66". ---------- Eric Asimov reports on Djerdan Burek ---------- Dinner with Nell Campbell and Matilda Roche ---------- Amanda Hesser doffs a professors hat and gives us instruction on Winemaking Economics 101 ---------- Frank Prial on the new Beaujolais ---------- Joan Nathan on a pan-Latino Seder table Recipes: 1. Carribean Kugel 2. Orange-Date-Walnut Passover Cake --------- Sidebar: Nostalgic Times, part 1: Melissa Clark on matzo brei Recipes: 1. Caramelized Onion and Mushroom Matzo Brei 2. Matzo Brei With Caramelized Apples, Honey Vanilla Sauce and Mascarpone Julia Moskin gives us the lowdown on egg complexity ---------- Florence Fabricant continues her series with Hélène Darroze Recipe: 1. Escaoutoun With Basque Cheese and Wild Mushrooms ---------- Mark Bittman on minimalist fish cookery Recipe: 1. Steamed Cod with Mesclun and Sweet Soy Dressing ---------- Nostalgic Times, part 2: Frank Prial on the Automat's Golden Age ---------- Bits and Pieces: Star Anise Truffles, Zabaglione, Celery Microgreens, Tea Menus and Chocolate Flowers ---------- ----------- Marian Burros goes clam digging on the Internet ---------- Off the Menu: Dos Caminos SoHo, Chickenbone Cafe and Citarella's newest branch ---------- Note that I'll be covering for nerissa for a few weeks. Cheers, Soba

tommy -- try searing some scallops or mussels in unsalted butter. season to taste with sea salt or kosher salt and cracked black pepper. make the soup by roasting the cauliflower, and then the usual suspects. try adding a touch of garam masala or curry powder to the mix, in the step between sauteeing the onion and adding the cauliflower and stock. as Suzanne suggests, consider using a few florets for garnish. Or chives. Or chopped parsley. Or a few drops of rosemary oil. when you plate the soup, try plating the scallops in the center and pouring the soup over. Or pouring the soup first, then garnishing with the scallops. Cheers, Soba

William Grimes on Douglas Rodriguez's newest creations at Ola Cheers, Soba

Hey! There can only be one Queen of Skinless and Boneless Chicken Breasts at any one time. I'd be happy to take that mantle off your shoulders. Monica, you could also try making coq au vin. (And when I make this, I prefer thighs WITH skin and bone. ::GASP:: ) Cheers, Soba

Well what if you just used honey-roasted peanuts, a little peanut oil, and sea salt? I could imagine adding a little chili for kick. Soba

Wednesday -- Hiyayakko tofu (silken tofu, topped with minced scallions, bonito flakes and a sprinkle of gomasio), with a little mushroom soy on the side Cabbage risotto with pancetta and salsiccia [this is a type of spicy salami that I got while in Astoria this weekend] Wilted mustard greens and escarole, with garlic and EVOO Peaches with orange blossom honey, white pepper, light cream and chopped toasted almonds. Cheers, Soba

what's laughable is when you get a surimi nigiri sushi. or a surimi maki roll I've seen both (and had both), but its not ban worthy. Cheers, Soba

Smucker's All Natural. (Chunky. It really is all natural -- peanuts, salt.) But if you really wanted really good tasting peanut butter, you could always make your own I suppose. Cheers, Soba

if only sulfites weren't used so extensively, then I might actually use them more often. I like Jin's reaction best. LOL still, I love golden sultanas. everything else is a distant second.... well, everything except for oven-dried tomatoes. but those don't count. Cheers, Soba

chocolate and herring, with or without chopped onions. heheh Soba

Tuesday: Broiled lamb chops Couscous Apricot-ginger-lemon chatni Tomato and red onion salad Leftover green beans from yesterday's dinner Apple cider Cheers, Soba

Give me a box of Godiva chocolates anyday!!!!! My favorite: White chocolate conch shell, surrounding a raspberry buttercream center. OH WOW. Oh, and Godiva chocolate ice creams rock too. But nothing, nothing beats Haagen-Dasz. Not even Ben and Jerry's. Cheers, Soba

Oh god, the name of this thread should be retitled "Son of the SPICY Tomatoes" or something. I'm gonna go make dinner now. Probably a variation on boneless skinless chicken breasts you can be sure. BFN, Soba

Not only that, but it's the SAME CD played over and over again. Surely they've got a better music selection. Now, I like Sade, but only in measured amounts. Soba

I knew I was forgetting something. Jenny had opened a similar restaurant but I had forgotten what the name of it was. You know a cuisine has hit the mainstream when you can go to a Wal-Mart and find (insert your favorite or obscure dish here) in the frozen food section. Thank god Korean food hasn't yet become mainstream. Cheers, Soba

Raisins = Bacon.

Tonight (Monday): Leftover onion tart Green beans with poppy seeds, lemon and almonds [i drizzled a little almond oil before serving] Mixed green salad w/rice vinegar viniagrette [OO, rice vinegar, cranberry honey mustard, salt, white pepper] Lime barley water [Per 1.5 c. of water, add 1 T. of pearl barley; bring to a boil and reduce mixture by half over high heat. Strain. Mix in lime juice and your favorite sweetener to taste, and stir well. Serve hot or chilled. I sometimes spike this mixture with a ginger-infused simple syrup instead of the sweetener.] Sweet risotto with saffron, dried cherries and golden sultanas Soba

oatmeal raisin cookies raisin bran granola mix raisins are an essential ingredient to menudo (the Filipino dish) ------- golden sultanas are my favorite type actually -------- Cheers, Soba

No salads? He'll have salads on the menu soon enough. heheh Soba

Funny I thought that the okra was great the first time (not the banquet, just a dinner with SuzanneF and three other e-gulleteers), and a bit salty the second time (just a bit salty but not enough to warrant mentioning until now). Oh well. The venison chops were ok for me. A bit on the mushy side tho. I should have gone with the lamb chops, but oh well. I didn't think too highly of their biryani. On the other hand, their breads were amazing, along with their apps and roasted paneer. I don't buy that if Hemant attends to us, its better. I mean, he came by and said "hi" to us while we were there. If Diwan is inconsistent, and I'm not saying that it is, since this was only the second time for me and some of the dishes (i.e., the biryani, the venison chops) were first timers for me, then I didn't notice it. Perhaps a third visit at least is warranted. That said, anyway, it'll be some time before I head out to Diwan again -- I'm on a Japanese food binge for the next few weeks -- Jewel Bako next week, Sugiyama end of the month. Chola, on the other hand, is something I think we should give a try. I haven't yet been there, only had takeout from there. Their lemon rice gives Diwan's a run for its money, and that's saying a lot. Cheers, Soba PS.

hm, just read the thread on yuke. Well, not off limits to me. Thanks, Dr. J. Praise the food goddess. Cheers, Soba

Ok, please to explain "yuke". Something tells me this is an alcoholic-based drink, and thus off limits to me. Oh well. Maybe in my next life. Cheers, Soba

Er, what's a Haz-Mat? Some kind of bureaucratic animal? Cheers, Soba

One reason why can be found here in this article. To wit: I think, and this is just my opinion, that one reason is because if Korean food were "dumbed down" as in the experience of the person quoted in the article referenced above, then it wouldn't be Korean food. If I recall, there seems to be only one quasi-Korean restaurant in recent years, and that's Dok Suni. I can't recall there being another quality quasi-Korean fusion place at Dok Suni's level. Dok Suni IS a great fusion restaurant, but it isn't TRUE Korean (in my opinion). It's a good place to introduce Korean food newbies to Korean cuisine though. Since most places that market themselves as Korean restaurants offer the genuine article, and since most of the clientele are Koreans, then it's up to us, the general public, to learn more about the cuisine if we want to experience it at its finest, not the other way around. I don't understand why a Korean would eat at a place that touts itself as a dumbed down version of Korean food when s/he could get a better quality version of the same thing at a Korean restaurant that offers genuine, non-dumbed down Korean food. I can think of plenty of reasons why a non-Korean might prefer going to the first and not the second. Maybe its just me. Cheers, Soba PS. I heartily recommend going to Cho Dang Gol, which specializes in making their own tofu, and in tofu-based Korean cuisine. PPS. The Voice of Sietsema: Dumpling Detente