SobaAddict70

Does having it in your own home (me as a kid) count? Because if so, then it had to be the time Mom made chicken feet with "medicinal Chinese leaves" (don't remember the real name, maybe Jin or someone else can help me out here). It was soooooo bad, we ended up throwing the entire pot out. It was also the first time I had ever had chicken feet...at the tender age of fourteen. SA

What's a plumcot? SuzanneF: That sounds quite lovely. I have a special fondness in my heart for fish balls. Yesterday: Congee, topped with ground pork stir-fried with garlic and fermented black beans. I made enough for breakfast this morning. Spicy pickled turnips. Green tea. This was the first dinner I've cooked in over two weeks, due in part to a bout of migraines I had to deal with recently, and other things. It felt great to be back in front of a stove... ----- Tonight: fresh tagliatelle with fresh cooked tomato sauce, lemon thyme and pecorino. White peaches. Evian. Cook the tagliatelle (or other type of either dried or fresh pasta; penne is also good with this sauce); drain and return to pot along with the tomato sauce, 3/4 T. chopped fresh lemon thyme and a generous pinch (about 1 T.) of grated pecorino cheese. Mix and cook over medium for about 3 minutes; drizzle about 2 T. EVOO and toss. Plate and serve IMMEDIATELY. You can serve this with a mixture of additional thyme and cheese for ppl to add as they wish -- about 1/4 T. thyme and 4 T. cheese, combined together. For the tomato sauce: saute peeled and crushed garlic cloves, chopped celery (with leaves), carrot, and crushed red pepper flakes in EVOO. Add a handful of fresh basil leaves (about 1/2 c.), and a similar amount of chopped onion. Cook until the carrots are soft, then add tomatoes. I used some plum tomatoes I picked up last night along with some leftover grape tomatoes -- any type is ok though. Simmer over low heat, about 45 min., add another handful of basil, remove from heat, and then puree in a food processor, blender, or pass through a food mill. Return the sauce to the pot and cook for an additional 20 to 30 minutes; salt and white pepper to taste. Add water if you need to thin the sauce a bit. Use immediately, or store in the fridge for up to 5 days. You can also freeze it, for up to 3 months. SA

I stand corrected. Its just that I was walking past GSE when I noticed it (I mean really noticed it) for the very first time and made the connection about a "Grand Sichuan" on the east side. Didn't know about GSNY until today. As for GSI, did you try the pork belly with chestnuts, and the pumpkin with red pepper sauce? Those are two of my favorites. Not sure what the pumpkin dish's name really is, but that's what I remember it as. Today the pain has died a lot from yesterday's aftermath, but its taking a little getting used to with putty dressing on the right side of my mouth. Ahh....well that's a good reason to make congee tonight for dinner. Mmmm....congee. SA

R -- Don't forget to try Sahadi's. It's the Brooklyn version of Kalustyan's (sp), and specializes in Middle Eastern/Mediterranean foodstuffs. Its located somewhere on Atlantic Avenue...can't remember the address. I'm sure someone can give it to you tho. SA

It's called "Grand Sichuan Eastern" and is 5 blocks from my apartment (on 2nd Avenue nearer to 57th Street). Unfortunately I had dental surgery today so GSE will have to wait until the weekend. If anyone wants to check it out, I think I could arrange something... SA

Apologies again for missing out on the Blue Hill dinner. I took a nap and like Rip Van Winkle, woke up way past the appointed time. Tomorrow (Tuesday) I have gum surgery so I'll be out of commission for a couple of days. yay Hope you do well on your midterms and such... SA

Mm. Can someone please explain what the difference is (besides taste) between Greek, Spanish and Italian olive oil? Are there other kinds of olive oil besides this troika and if so, where do they come from? SA

So tommy, do you have a toss fetish? CathyL -- never saw Animal House. (I'm kinda dated.) SA

Food fights remind me of pie tossing contests. *hefts a key lime pie and looks around for unsuspecting targets* SA

Besha, I felt like crying too. Sorry about your horrible experience there.... Have you tried Home Restaurant on Cornelia St, in the West Village? Its not haute cuisine -- more like jazzed up comfort food, but probably perfect after what you've gone through. Or if not, then Jewel Bako. (I think JB will knock your socks off. You'll be spoiled -- and every penny is worth it. ) For a thread about Jewel Bako, click here SA

What's an IB type? SA

Cab fare from JFK or LaGuardia is a flat $35 to any point in Manhattan. But I hear you. SA

ah pasta -- I could eat it forever it weren't for my waistline.... penne with uncooked tomato sauce penne or penne rigati with a pureed vegetable sauce (take any seasonal vegetables and either roast or saute them in EVOO; add salt, pepper and chopped fresh herbs to taste, then puree with a hand blender or a food processor, adding additional EVOO until you get a creamy, slightly chunky vegetable sauce. Good with fried breadcrumbs and additional chopped herbs or a generous shake of black pepper) spaghetti or linguini with any of the following sauces: lemon zest, capers, Italian tuna, herbs, EVOO and lemon juice ricotta and caviar EVOO, red pepper flakes, garlic, chopped herbs and fried breadcrumbs EVOO, cracked black pepper, garlic and chopped Italian parsley penne with uncooked/cooked puttanesca sauce pici (sort of like thick spaghetti) with chopped sauteed chicken livers, sweet peppers and EVOO orrechiette or penne rigati with bolognese sauce spaghettini with tomato, sardines, anchovies, onions and garlic tagliatelle or other pasta with pan juices from roasted lamb, and caramelized onions and peppers. there's more, but that's enough for now. SA

Aunt Millie's (which I haven't used in years but grew up on). Is it still made? Otherwise, none of the above. Pomi or fresh tomatoes is key. SA

heavy cream in bagna cauda is a new one on me. how does it taste? SA

I should add that many places claim to serve Peking duck (the Chinese dish), but generally don't add the third course, or they combine the first two courses together (both meat and skin served together with pancakes). The usual method of eating the pancake course is to dab a pancake with a little hoisin or plum sauce, add some scallions, some sliced skin (and/or meat) and fold it up, etc. If you do order PD, be sure to find out if the restaurant in question serves all three courses. SA

R -- You could always take the Delta shuttle if you need to. Dunno how your finances hold up tho. SA

Rachel, Mr. P's method is great, but I would also add that you might try blanching the tomatoes first -- good to remove the skin, but its up to you. 4 T. EVOO is about right, more if you want. SA

hmmmm.... Well, I'm not sure to be honest...if a veggie could be accomodated at JB. I mean, I'm pretty sure s/he could, but fail to see the point of going to a sushi temple. (and btw...imho, veggie futomaki is NOT sushi, in much the same way a California roll is sushi heresy). I didn't take a look at their regular menu, but I'm sure that if your companion states his or her preferences clearly, something could be done. However, your companion probably wouldn't have a very enjoyable time. I mean, let's face it. S/he'd be a fish out of water... heh SA

WHY would a vegetarian go to Jewel Bako? That's not the point of the restaurant. This is sort of like asking if fish eaters and Peter Luger's are compatible. SA

What you hope for, but can't seem to get in about the majority of these cases, is a dining companion who knows about food and is proactive. SA

I thought with the exception of the article on Mario B. and the Diane Kennedy/Mexican food story, that the entire mag was a waste of $4.00. I'm not sure which is worse -- the NYTimes piece on Greenmarkets or the New Yorker equivalent. I felt the rag was long on ads and short on substance. SA

Wow....I leave you guys alone for a couple of days and when I turn around, y'all exploded this thread. I'll repost with comments when I've read through everything. heh SA

I tip cabdrivers and waiters, and coat check persons, and even my postman (on Xmas day). I draw the line at Starbucks peeps. Ok, you can throw tomatoes at me now. SA

Sunday dinner with my grandmother and mom. Grandma I haven't seen since 1985, so it was a lot of catch-up, but fun nonetheless. My grandma is a fantastic cook...guess it runs in the family, hehe. Kari-kari (oxtail stew), pancit (vermicelli wth vegetables and shrimp), anchovy and shrimp paste with garlic (to be served with the kari-kari) and fried stuffed bean curd skin with chorizo, chopped pork, crispy shallots and five-spice-powder (served with banana ketchup). Wilfrid and cabrales, the kari-kari you had at Elvie's Turo-Turo is a far insipid version compared to my grandma's version. Think of well-made kari-kari as a Filipino version of pot au feu. Kari-kari (adapted from Antonia S. (my grandmother); note I don't have exact quantities, only the technique) Prepared bagoong Dried shrimp (optional) Garlic Tripe Oxtails Sliced ginger (optional) Green beans Baby bok choy Eggplant Onions Garlic Chopped peanuts (or peanut butter) Patis [fish sauce] For the anchovy paste: 1. Fry some bagoong with 3 to 5 cloves of minced garlic in 2 T. peanut oil, adding some reconsituted dried shrimp (optional). Cook for a few minutes, until garlic is lightly browned, and set aside. For the kari-kari: 1. Clean the tripe thoroughly and cook by boiling in two changes of water. The second time you boil the tripe, add a few pieces of ginger if you like. 2. Cook the oxtails by par-boiling them in three changes of water. Add some sliced ginger to the water the third boiling, if you like. 3. Prepare the vegetables separately by stewing them with slow-cooked sliced onions and browned garlic. Sprinkle some patis when done. 4. Combine the oxtails and tripe; add chopped peanuts or peanut butter (which has been mixed with enough water to form the consistency of a liquid sauce). Simmer for a few minutes or until meats are cooked through, adding water from time to time if the sauce becomes too thick. 5. At serving, combine the vegetables with the oxtails and toss thoroughly so that the vegetables are covered in sauce. Serve with the anchovy and shrimp paste as an accompaniment. SA