SobaAddict70

Those would be times when I have a Frankenmeal: whatever happens to be in the refrig that I can mishmash together and still taste good (to me). Unfortunately, these rarely get posted because people would look at me funny. For example -- Saturday lunch was cottage cheese flavored with Patak's eggplant chutney and half a seasoning packet for Korean kimchee ramen; fried rice made from leftover takeout rice, bhel puri mix, minced garlic and a little sesame oil; diced leftover broiled skinless boneless chicken breasts; and cilantro chutney (these little containers of green sauce that we get from one of our local Indian takeout palaces -- either Amma or Indian Valley.) I'm not kidding. SA

broiled skinless boneless chicken breasts -- smeared with a T. of EVOO and dusted with paprika and turmeric before popping it in the oven [roasted onions and roasted plum tomatoes]; steamed broccoli, drizzled with a little ghee. Iced green tea with honey. Yes, I can see Jinny shuddering as she reads this. SA

That sounds like a topic for the next NY e-gullet potluck to me... SA

Recently I had my first sampling of Rosie's lime marmalade, which goes surprisingly well with peanut butter in a PB&J sandwich. And now I have an orange and ginger marmalade, and a peach and pineapple jam to look forward to. And there is the remains of a jar of pumpkin and pecan butter from earlier last year -- I had picked it up from a Food Emporium and used it quite a bit for a while, but eventually forgot about it, so now it sits all forlorn in the middle of the first shelf of my refrigerator. What are your favorite jams/jellies/preserves/conserves/fruit butters and pastes, and what uses do you use them for besides sandwiches, ice cream sauce and glazes for ham? Has anyone ever had a lemon marmalade? A tomato and jalapeno jam? Plum preserves? Anything out of the ordinary beyond the usual? SA

tonight: leftover caldo verde; roasted vegetable, herb and bread salad; wilted lettuce and spinach with caramelized onions and EVOO. baked bananas with rum, brown sugar and allspice, over vanilla ice cream. SA

Saturday: lion's head meatballs; steamed rice; spicy pickled turnips; green tea. Sunday: salt-roasted mussels [roasted pepper mayonnaise]; caldo verde; fennel, pear, parmesan and shaved mushroom salad; chocolate apricot bonbons. Evian, Lurisia. today (Monday) -- dinner in Brooklyn with friends: pici with tomatoes, pancetta and onion; baked chicken with wild mushroom and herb sauce [polenta]; ricotta with coffee and rum [almond biscotti]. SA

great reading, compared to mine (tonight): broiled skinless chicken breasts, roasted onions and tomatoes -- dusted the chicken breasts with a mix of turmeric and paprika, and a couple of T. of OO. scattered coarsely chopped onions and tomatoes on top, and popped in the oven at 375 F for half an hour. steamed broccoli. (lemon juice, salt and pepper) orange juice. Poland Spring. ------------ last night (Thursday) -- broiled steak couscous (chicken stock) steamed broccoli and cauliflower (OO, garam masala) Poland Spring. SA

I prefer Tom Kha Gai. (Tom Cool Guy, if you like. ) SA

If you can, ask for fugu-infused sake. This is sake that's been warmed slightly, and that's had a tiny bit of fugu macerating in the liquid. Supposedly, when done right, you're supposed to get a slightly mouth-numbing sensation when the sake is imbibed. I can't remember where I read up on this, so it could be just an urban legend (of sorts). SA

Normal for me used to be going hog wild at "all you can eat sushi" places when I was in my early to mid-twenties. Then I had an epiphany, so I've since recanted. That said, I can still go hog wild but I'm not terribly interested in doing that anymore. Sort of like drowning in a sea of uni. SA

Whatever. If you read my post, you'll see that a) I expressed my lack of awareness of what is apparently a commonly used descriptor as applied to Beijing-style or northern Chinese cuisine. Ron, in his reply to me, kindly clarified the term with respect to the context used in your post; b) I stated my opinion that you had food which did not match with the Chinese food I am familiar with. I then offered a recommendation which you could take (or not) at your leisure. I fail to comprehend what possible relevance my country of origin (which, btw, is NOT China, but thank you for the implication!) could possibly have with respect to the matter referenced above. Any enlightenment you could bestow on this unworthy soul would be greatly appreciated. Your statement regarding "too much oil" in Chinese cuisine IS a generalization albeit colored by your past experience, but is a generalization nonetheless. Gee, next time I post a review about some temple of gastronomy (oh, let's say Daniel for instance), you won't mind if I make a blatant generalization about French cuisine ("there's too much pretension in their cuisine")? Then you can watch everyone on this board jump all over me just like you think I jumped all over you. Fair's fair, I guess. As Elaine's fond of saying, "WHATEVER!" SA

Thanks for the clarification. I don't know though that Chinese food as we know it or at least as exemplified by establishments on this board and "healthful" can co-exist on the same plane though. I mean, for someone like DavidJS, I suppose, there's always going to be too much oil and grease, etc. in anything s/he tries. Ah, the dilemma... Btw, has anyone ever been to Hangawi? Its supposed to be Korean veggie heaven. (Hangawi, located on 32nd and Fifth Avenue in midtown Manhattan). SA

Not to be rude, but I'm unaware of "Mandarin" being a culinary style. Its a language, not a cuisine. Also, that's not Chinese food that I'm familiar with. Could be Chinese food from Mars though... As for "too much oil in their cooking", while I can't speak for your past experiences, that's like saying there's too much beef in American cuisine. Try Grand Sichuan International next time. It might knock your socks off. SA

My sole Vong experience was several years ago during Restaurant Week. I don't remember much about it except that I couldn't hear my companion and also that the space wasn't very well lit. (Times may have changed, but that experience soured me on the place.) SA

yvonne, the bruschetta is a riff on one of Mario's standard bruschettas. In a past incarnation, at Po, it was a WHITE BEAN bruschetta (and the recipe for that is in Mario's book, written while he was still at Po. -- can't remember the title, but others might. It's the one with MB's pic on the front and those funky orange shoes of his.) SA

Natto and gohan. Its weird though, because I'll eat natto but loathe stinky cheese of any sort. (Yes, I'm a recent natto convert.) SA

And then, there is also "tofu cheesecake". I take no responsibility for any undue reactions you may have to sampling such a gustatory abomination. SA

you can also turn brussel sprouts into a sauce for pasta (ask Wilfrid if you don't believe me. ) Strip each brussel sprout of its leaves and chop each sprout's core finely. Set aside. Caramelize some onions in some EVOO, add red pepper flakes to taste and a couple of anchovies -- let the anchovies disintegrate into the sauce; add a couple of T. more EVOO, then add the brussel sprouts. Stir once or twice, cover partially for a few minutes and simmer on medium-low heat. By this point, the leaves should be tender and a bright green; add a couple of T. of the pasta cooking water, add salt and cracked black pepper to taste, toss with pasta. Top off with a drizzle of EVOO and herbed fried bread crumbs. Add roasted garlic puree in the step after the anchovies disintegrate, or you can saute a garlic clove initially before adding the onions (discard clove or reserve for another use). When I make this recipe, I use 2 buckets of sprouts which makes enough sauce for four to six people. SA

Nice photos, Jason. But for fried rice, less is sometimes more. ------- broiled steak jasmine rice steamed broccoli soy milk oranges. --------- midnight snack: bhel puri mix with cottage cheese, tamarind chutney. SA

3 Stars??? Wow! Really?? What did you like about the Biryaani the most? And yes I shall send you a recipe upon my return. Please remember to ask me. Well, I haven't yet had any of the biryaanis at Diwan. I've had a version of biryaani at Tabla and was impressed that they managed to get it right there, so I'm curious how Hermant makes his. The lemon rice was this side of amazing -- better than the way I make it. The complexity of flavors and distinct layering of spicing definitely made an impression. I would give Diwan three stars...but then I'm more of the Ruth Reichl school of restaurant reviewing. SA

mmm, Russian food. But I suppose the cuisine of the individual former SSRs would qualify too. And what about Siberia? SA

Come again? *hums the theme music from The Twilight Zone* SA

try sauteeing just the leaves with bits of fried pancetta (replacing the bacon) and caramelized onions. fantastic... SA

oh yes, forgot about the chicken Kiev. What's paschka? SA

Ok, a quick list of dishes in Russian cuisine that I'm familiar with comes up with the following: blinis pierogies borscht (which may or may not be of Russian origin) stichi (sp) (this is a cabbage-based soup with beer and black or brown bread) pelmeni and that's about it. Zakuska doesn't really count since its a form of a meal, along the lines of a smorgasboard or a rijistaffel. So is that all there is? And why hasn't it caught on much in the U.S.? I'm not talking about places like the Russian Tea Room. I know there's much more than this really meager list. SA