SobaAddict70

Correcto mundo on the second one. Nope on the first one.

Er, milk comes in plastic bags? Do tell.

A good point, it's just that sometimes there seems to be a "bandwagon effect" and that is what I was objecting to. Reading the comments are still entertaining though. Maybe I'll get to play one of these days.

I'd say both.

My mother -- who is an amazing cook by the way (who learned from my grandmother, yet another fantastic cook) -- spent most of Saturday cooking for Christmas dinner. Now, I should preface this by saying that Christmas Day is also my birthday. Yes, I turned 35 on Sunday. It was quite a lot of food...and brought back memories. I literally grew up on Filipino home-cooking. She had originally planned on making dinuguan for this occasion; (for those of you who don't know what this is, it's a pork and offal stew with chiles, garlic, vinegar and pork or duck blood), but couldn't bring herself to make it because her tastes have changed. That's ok, her cooking will always be on a plateau that's untouchable as far as I'm concerned. ukoy (prawn and bean sprout fritters), with a dipping sauce of garlic, salt, pepper and cane vinegar; chicken and pork adobo; sinigang (shrimp and vegetables in a spicy tamarind-based broth), with green chiles and fish sauce; kari-kari (oxtail and vegetables stewed in peanut sauce), with fermented shrimp paste; rice (but of course!); green tea and cheesecake. Best of all is the fact that I spent the day with my mom. Dinner was just icing on the cake. Soba

Er, what are milkies and crembos?

That seems a little like Daniel's bacon candy, is it? Could you please drop the recipe into RecipeGullet?

Barca 18 (Frank Bruni) One star. That can't be good. Soba

Folks, I just had to remove a couple of posts in this thread since they violated the Society's Member Agreement. I understand that some of you are quite passionate about this subject, but I would like to ask everyone to please keep things civil. Thanks in advance, Soba

In Japan the non-fried ones seem to gaining in popularity, the 2 kinds I currently have in my house are both ノンフライ麺　(nonfurai men- non fried noodles) the one on the left is a hot and sour soup base (this particular brand is flavorless )and the one on the right in tonkotsu the packages indicates the finished bowls contain 360 and 349 calories, I a not sure how many calories are in the fried noodle ones. Of course this only counts if you drink all the soup! ← er, how can a hot and sour soup mix be flavorless?

Wow, a steakhouse I've never heard of. I'll bet most of us haven't either. Keens Steakhouse (Frank Bruni) Click here for a discussion of Mr. Bruni's reviewing style and the New York Times star system. Soba

I can't imagine that Messrs. Batali and Bastianich are happy about that last sentence. Bistro du Vent (Frank Bruni) Soba

Sous vide and Italian cuisine....very interesting. Jovia (Frank Bruni) Related discussion regarding Mr. Bruni's style of reviewing and the New York Times star system can be found here. Soba

You mean, like this? Click here to view the rest of fifi's second Foodblog, from May 2005. Admin note: I merged the thread into the pre-existing one in the Cooking forum. Soba

Ohhh.... Now I know where I forgot to go the last time I was in SF (about a year and a half ago). I've always been a fan of the Slanted Door. Next time, for sure. Soba

Cookshop (Frank Bruni) Related discussion regarding Mr. Bruni's style of reviewing and the New York Times star system can be found here. Discussion relating to Five Points can be found here. Soba

Thank you for being with us this week, Mrs. Reichl. I've always wondered if you had any particular methodology when it came to reviewing restaurants. Some critics give equal weight to food, service and decor. Others seem to concentrate solely on the food, granting proportionally less weight to its companion elements. As a tangent to this question, is there any advice that you would give to the Times critic, either now or in the future?

Until I came to eGullet, I had no idea there were people like this that existed on our planet. *is thankful for having a relatively normal childhood* My mother is a damn good cook, which must explain why I have very few issues with food. Soba

Heheheh. Just a peek at the behind-the-scenes planning -- The first time I had asked her to blog was in April 2004. For some reason -- perhaps it was scheduling or maybe it was a slow period for the Foodblogs, Lucy's second blog took place in March 2005. As the person who organizes these things and arranges the schedule, I thought that wasn't a particularly interesting difference (early spring as opposed to late spring; March as opposed to April, whereas say a contrast between a spring Foodblog and an autumn Foodblog might be), and thus this Foodblog was born. (We were also discussing a potential Tag Team between Lucy and a UK-based blogger, but that didn't pan out unfortunately.) However, since committing to a Foodblog -- for those of you who have done one, and for those of you who are about to find out over the coming weeks -- takes on a life of its own, I promised not to ask her for at least nine months down the line. If there is a fourth Foodblog from Lyon, it probably won't appear until late summer 2006. Come to think of it, August in France sounds interesting already. Thank you once again, Lucy, for having us as your guests this week. It was a pleasure as always. Soba

I'm in the office as I type this (unfortunately!). Have some dan dan noodles from Wu Liang Ye next to me, and some tangerine chicken for later. WLY's dan dan consists of minced pork in red oil with Sichuan peppercorns tossed over lo mein-type noodles, and some blanched spinach leaves for color.

Thanksgiving Haute Cuisine Click here to view the eGullet Foodblog master index. Soba

I was wondering what happens at the high school level, if the kyoshoku system is still the same?

Interested readers may wish to revisit the Terrine thread in the Cooking forum. By the way, this is a pic from a terrine that Lucy had made earlier this year.

Instead of a roasted root vegetable tart, could it be a roasted vegetable bayaldi? (scroll down, it's an accompaniment for the salmon)

Aburiya Kinnosuke (Frank Bruni) Related discussion regarding Mr. Bruni's style of reviewing and the New York Times' star system can be found here. Soba