SobaAddict70

There's a recipe for Stunted Root and Dandelion Soup with Bacon in bleudauvergne's installment of the eGullet Foodblog (with pictures). Soba

I just wanted to mention that starting tomorrow, there will be a Passover-centered installment of the eGullet Foodblog. This installment is scheduled to run through next Monday, just in time for the first and second seders. Soba

20 users reading this installment!!! That's a record, if ever there was one. Soba

We had an in-depth discussion of this topic on an installment of the eGullet Foodblog, late last year. Check out Cooking As Therapy In Wisconsinland. Soba

My epiphany took place in 1985 when en route to our annual Cape Cod vacation spot, we stopped somewhere in Rhode Island at a shanty called "Sea Swirl". Maybe it wasn't Providence, but it was somewhere in that general area. It was the first time I'd had clam bellies. Oh. My. God. Unfortunately I haven't had the pleasure in several years. Soba

Nah, we just have high metabolisms. Even a year and a half after I started working out, it's higher than ever. Now it's six to seven meals a day. Ok, back to your regular scheduled program. So what if she doesn't live for food? That's fine, as long as she's happy and comfortable with her situation. I didn't infer anything else from the article, other than it was a profile of an unusual if interesting person. Soba

So which came first, the latke, the potato pancake, Rosti, or McDonald's hash browns? Ok, maybe not the last one. Soba

How about foodies who happen to be skinny like yours truly? Soba

The problem with porcelain bowls is that those are MORE things to wash. I am a mise-type of cook but I prefer plates. If it can fit on a plate, then there it goes. The larger the plate, the better. Obviously no raw and cooked items (e.g., meat) on the same plate -- other than that, anything goes. Soba

Oh no, it's not over yet....not for another four days. Soba

Seeing this topic made me think of El Gordo's (my nickname for Fat Guy ) essay on risotto making on his old web site "fat-guy.com": Chef Matt's and El Gordo's Risotto Adventures Soba

Does anyone know whether the practice of having as many as six meals a day arose in Germany or in countries bordering it? I seem to have heard from somewhere that such practices were not uncommon, in for instance, the former Austro-Hungarian empire. This description of meal habits in the past are the stuff of legends. Or hobbits. Soba

The Restaurant Queen (David Kamp) (from the NYTimes DIGEST update for Wednesday, 13 April 2005. Scroll down for the appropriate link. Note that the article in question first appeared on 10 April 2005.) Soba

New York Times Weekly Update (continued) Wednesday, 13 April 2005 B. Elsewhere in today's Times.... If Drinking Were Legal At Eighteen? (Pam Belluck) A Vietnamese Odyssey (Taylor Holliday) Sidebar: If you navigate your browser to the article's web page, you can view a photo slideshow of Vietnamese specialties. Click on the box entitled "Culinary Odyssey Through Vietnam" to begin the presentation. Dolly For Dinner (Associated Press) The Restaurant Queen (David Kamp) Click here for related discussion or to contribute your opinion. The New "In" Things (William L. Hamilton) Recipes: 1. Mela Primavera Adapted from Fiamma 2. Rhubarb Cosmopolitan Adapted from Blue Hill at Stone Barns Soba

New York Times Weekly Update Wednesday, 13 April 2005 A. Dining In/Dining Out Section Ama (Frank Bruni) Click here to contribute your experiences. Related discussion regarding Mr. Bruni's reviews and the star system can be found here. When Wine Became Like Spirits (Eric Asimov) The Minimalist (Mark Bittman) Bonus: If you navigate your web browser to the article's web page, you can view a video presentation of Chef Jean-Georges Vongerichten (Vong, 66, Spice Market, Mercer Kitchen) and Mark Bittman, as they prepare a few fish recipes. Click on the box entitled "Mark Bittman Cooks With Jean-Georges" to begin the presentation. Note that Realplayer must be installed to enable viewing. Recipes: 1. Sea Bass With Mushroom Beurre Noisette 2. Sesame-Crusted Fish With Butter and Ginger Sauce A Grecian In French Clothing (Diane Kochilas) Sidebar: If you navigate your web browser to the article's web page, you can view a photo slideshow on postmodern Athenian cuisine. Click on the box entitled "Postmodern Athens" to begin the presentation. Recipes: 1. Squid with Tahini and Yellow Split Peas 2. Fish Fillets in Spinach and Black-Eyed Pea Broth Momofuku Noodle Bar (Peter Meehan) Strawberry Fields Forever (David Karp) At My Table (Nigella Lawson) Recipes: 1. Maple Chicken 'n' Ribs 2. Cappucino Walnut Cookies Bits and Pieces (Florence Fabricant) Tainted Cheese (Dana Bowen) Letters to the Editor Correction

The Leberkäse in my freezer is a veal meatloaf. ← There are many versions of Leberkäse as there are versions of meatloaf. There's this version which translates as a "liver meatloaf" (note 1) and there's this version which is your typical canned veal loaf. Then, there is the version given at the bottom of this web page, which translates leberkäse as a meatloaf made from minced pork and beef. Wikipedia defines Leberkäse as Ok, so a corned beef and bacon pie is a stretch....but I thought that'd grab us bacon lovers. Soba (1) Be sure to click on "Products in English", located on the sidebar, and then click on "Bavarian Leberkäse" for the English translation.

Roppongi (81st and Amsterdam) serves these deep fried, with a tomato-ginger-yuzu salsa ($9). Not bad, although I prefer it simply with a squirt of lemon. Oriental Garden on Elizabeth St in Chinatown offers a selection of crab stir-fried with yellow bean paste, ginger, garlic and onions. I've had Dungeness and soft-shell on two separate occasions. Soba

The ones at Minca seem pretty good. Light and almost greaseless, peppery/porky filling and a nice vinegar-soy sauce. Another place to try is Zen Noodle Shop on St. Mark's Place between 2nd and 3rd Avenues. (These are NYC-based restaurants.) Soba

German food is a little like the melting pot of the United States -- a wide variety of culinary influences that defies categorization and pigeonholes. As a genre of cuisines, it's influenced much of Europe, from Poland to France, to Switzerland and the former Austrian-Hungarian empire. German food ranges from Bavarian (i.e., Schweinebraten (pot-roasted pork), Knödel (potato or bread dumplings), Leberkäse (corned beef and bacon pie)), the bratwursts of Thuringia, to Baden-Württemberg (i.e., Maultaschen (a distant relative of ravioli), Käsespätzle (a gratin of spaetzle and onions, with cheese)). What are your favorite dishes, recipes and German culinary traditions? Soba

Yes, of course. Soba

I'm moving yet again....why is fodder for another thread on a nonfood board, however. In discussions with four successive potential roommates this past weekend, I posed the question of "do you mind if I cook"? 1. Roommate #1 said that "she was not very good at cooking and minded very much if I did", and would it be possible for me to keep it to a minimum? She worked out of her kitchen and thought that food preparation would intrude into her space. Needless to say, that match didn't work out very well. 2. Roommate #2 was a vegetarian and had no issues about food preparation so long as she wasn't forced to eat it or had to look at it. (Memo to self: no butterflied chicken breasts with garlic and rosemary in a baking pan with this one.) 3. Roommates #3 and #4 were normal and had no issues apart from cleaning up as you go. I have had roommates pass on sharing in the past because food smells were an issue. I remember one person who detested cooking because of the smell of garlic and onion. I saw an ad in the Village Voice this weekend that said "no spicy food! it's because of the lingering smell!" I don't know about you but any roommate of mine has to be comfortable with cooking and food, so I look for those. Where do they find these people? It's like I'm on Saturn or something. Garlic isn't like cigarette smoke -- it's not going to make your teeth turn yellow, linger in your hair and clothes for days on end, and it even tastes good. In the end, I took the apartment in LIC. Share your stories, both good and bad. Soba

Thanks once again for a wonderful look at your life in Japan. I'm sure many of us can't wait for your fourth Foodblog installment. I know I can't. We're going to close Kristin's installment now. Tune in tomorrow, when the eGullet Foodblog makes the leap from Yokohama, Japan to the suburban wilderness of Chicago, Illinois. Soba

I'd say just a little bonkers Using flour to bake just isn't really an option ← ok, perhaps not flour then. are crepes acceptable? I was thinking something along the lines of caramelized apples inside crepes, with maybe a little flamed kosher Calvados (if such exists). call it a riff on a tarte tatin. Soba

It's not over yet, lol. Soba

Chef Gabrielle Hamilton, of Prune in New York, serves her roasted marrow bones with a chopped parsley and pickle salad. More here. Soba