SobaAddict70

That just about sums it up, as far as I'm concerned. That was my main complaint w/r/t the yogurt foam. It just felt like an afterthought, instead of something that was added to contribute interest.

I think it's one of those so-called trends that's run its course. Like tall food, plate painting (points if you remember when that was hot), flourless chocolate cake with a molten center and the ever-so-popular bacon. When done well, it's great. Like this: Slow-poached egg in a mason jar, Maine lobster, crosnes, sea urchin foam Summer fruits -- grilled apricot, plum, heirloom tomatoes, watercress, tomato foam, tomato sorbet The pairings worked well. Each of these two examples really captured what the chef was going for ... a spoonful of the sea; summer in a bowl. edit: and even though the mason jar thing is really gimmicky (slow-cooked egg is another "trend"), it was like a faint echo of chawanmushi. I just felt that all the pieces clicked into place. Worked for me. On the other hand, I've had some real zingers that didn't quite work. Asian pear, beer foam, mizuna, mustard seed -- a textbook example of someone trying too hard (even if it was just an amuse-bouche). Flavors didn't quite work ... though it's no fault of the chef that I don't like beer. Yogurt foam, yogurt sorbet, granola Dessert at BHWS can be good (as long as they're not trying their subtle schtick). I'm sorry, but granola isn't what I immediately associate when someone says "Blue Hill". Ditto for "winter". Completely unmemorable.

Roasted La Ratte fingerling potatoes and brussel sprouts, finished in ghee with black mustard seeds, garlic, dried curry leaves, sriracha and lemon juice. The little green bits are chopped parsley. I swear I go through three bunches a week. If you're like me, you've just about had it with the unrelenting grip of winter as evidenced by the serious lack of GREEN at the farmer's market. Ramps are already overdue by a couple of weeks, ditto for fiddlehead ferns. If I never see another brussel sprout between now and December, it will be too soon.

Very easy. Baked eggs with roasted vegetables (in this case, heirloom carrots and crimini mushrooms). Like this: The pic shows sourdough croutons but you can omit those easily enough.

I don't have a set method. Usually just black mustard seeds, green cardamom pods, turmeric, salt, chiles. Fresh cauliflower, potatoes and diced tomatoes. A squeeze of lime juice. Cilantro if I have any on hand. That's it. Fry the spices in ghee, add the potatoes until they start to color. Add cauliflower, tomatoes, turmeric, salt and chiles. Cook until potatoes are fork tender. You can add water if you want, depending on how much gravy you want. I like it somewhere in the middle between semi-dry and dry. Can't tell you ... I just know. Taste for salt, add lime juice and cilantro. The pic shows it served over rice with some mint raita spooned on top. Recipe on the blog, for the quantity-challenged.

I'll never understand why people resort to pre-peeled garlic cloves. Setting aside individuals with disabilities that prevent them from doing similar tasks, it takes about 15 seconds to peel a clove. Set clove on a cutting board. Lay a cleaver or good kitchen knife on top of clove. Give blade a whack with the palm of your hand. Peel should slip right off. Easy, done ... and probably took less time than typing out this paragraph. There comes a point at which convenience becomes ridiculous.

I don't remember the source but I recall reading somewhere that sales of Crystal Pepsi didn't do so well compared to its traditional product, so they eventually dropped it after a short run. Ditto for Coke. My initial response to FG's comment was that it only matters if most of what one eats is overly-processed garbage. I consume very little junk food so the news that artificial coloring may become more closely regulated doesn't bother me that much. If it gets people to really think about what they're putting in their bodies, that's great news to me.

I was depressed reading that article.

Goes well with most preparations that feature tomatoes as the main ingredient. A little goes a long way though.

I'd also like to put in a request to any cooking show producers that might be listening. Teach people not just how to cook (as in why boeuf bourguignon is the way it is and not glorified beef stew, for instance), but why things taste great, otherwise you'll continue to encounter bizarre combinations such as deep-fried goat cheese with SKIN-ON peach, honey and rock salt.* edited to add I think the issue of taste is something else altogether, though tangentially related. * A dessert at a restaurant called Joe Doe, in the East Village here in NYC.

Mario's first show was a good example of that. Lidia B does a nice job on her show. It doesn't have to be Italian. It can be about anything. I cringe when I see comments such as like one person did w/r/t a Youtube video of Julia making an omelette.

It would be nice if there was a cooking show that taught people the basics, so they knew what goes into a bolognese sauce, for example. Psst, it's not green bell pepper and sugar as in this recipe nor is it Worcestershire sauce. eG's resident curmudgeon

Back in the other tuna thread, Soba, you mentioned adding chopped sardines and an anchovy to your tuna salad dressing. I have to tell you that I tried it after reading about it, and thought it was a very nice twist. I've come a long way since the days of chicken breasts and Mrs. Dash, huh?

I make two kinds depending on how much effort I want to put into it. The usual -- chunk-light albacore packed in water, Hellman's mayo, onion, celery, salt and pepper. The "foodie" version -- Italian tuna packed in olive oil, homemade mayonnaise, shallots, celery, capers or chopped pickled peperoncini, salt and pepper.

Boring breakfast: Whey shake -- 1 scoop whey/egg powder, 8 oz. water Glass of whole milk 1 cup whole milk, 1 cup muesli with dried fruit (dried blueberries, dried cherries, dried blackberries, raisins, currants) No pic though. My breakfasts during the week aren't exactly pic-worthy.

It's actually on 73rd and 2nd. I order from there all the time. Get the double-cooked fresh bacon. /swoon http://www.nytimes.com/2010/01/27/dining/reviews/27unde.html?ref=dining

The brightness was adjusted a little bit but the color is as is. Lighting was from an overhead studio lamp. Those eggs really are that yellow. They're not from the supermarket.

This Foodblog is awesome.

Re: Noodletown - I really only order a few things here and those remain fairly stellar. The roast suckling pig, other roasted meats over rice, and the various wonton/noodle soups. I also avoid it when it's totally slammed. Re: Dim sum - totally agree. My dim sum in Manhattan is limited to 5 for $1 dumplings at Prosperity. And once in a blue moon at Chinatown Brasserie. Sad, huh? Usually go to World Tong (or whatever it's currently called), in Sunset Park.

What is Lucuma? Ive never heard of that. This might shed some light. http://en.wikipedia.org/wiki/Pouteria_lucuma

Might be helpful if you let us know of other food dislikes/allergies. I know Cali doesn't eat meat -- is that still true? And the bacon I usually use is from Flying Pigs Farm. It's a far cry from supermarket bacon, not to mention more expensive. A couple more suggestions ... Thin spaghetti with chickweed, radish greens, smoked bacon ends and fried breadcrumbs Mustard greens braised in Belgian beer, with heirloom beans and bacon I don't eat much avocado unfortunately, so can't help you there.

Well you didn't say that originally. Spaghetti amatriciana is a possibility. Tomatoes, bacon (guanciale if you want to be technical) and pecorino. Recipe here: http://spamwise.wordpress.com/2007/11/27/in-the-style-of-amatrice/

Salade Lyonnaise.

I don't think you can get them out west although if melkor is still around on eG, he might have a better idea. I have a couple of ideas in the works. Although you'll see some of the usual preps (e.g., with pasta), one of my "cooking resolutions for 2011" is to explore uncharted territory.

Oh, that's easy. Filipino food. Every time I try to make pakbet or chicken adobo, it never tastes the same. I think Mom does something special that I can't quite duplicate.