SobaAddict70

Can't you use a convection oven for baking? That has to take less time than a regular oven, right? There's always a microwave option too, or perhaps I'm completely bonkers. Soba

Ochazuke thread in the Japan forum. edit: The furikake thread may also be of interest. Soba

Are there any foods traditionally associated with hanami? Besides cherries, that is. Soba

Memo to pastry chefs: maybe you can make "pocky" the next "in-thing" for dessert across America. you know, like how molten chocolate cakes were for a few years. Soba

in onigiri and on pizza, for instance. This thread might be of interest. Soba

Oh, you mean these? This might be of interest, btw. Soba

Prune (Frank Bruni) (placeholder link for the NYT DIGEST later today) Click here for related discussion regarding Mr. Bruni's reviewing style as main restaurant critic for the New York Times. Soba

English Is Italian Soba

Thanks to Tammy for opening up her life for us this past week. It was a pleasure to be with you this week. Say hi to Liam for us. We're going to close Tammy's installment now. Kristin's Foodblog installment -- Pocky and the Geisha -- is up and running. Go check it out. Soba

For those of you who might be unfamiliar with Pocky, click here to find out. I haven't seen this in New York. Guess I have to go find out where now. Soba

right now? New England clam chowder. calm down, it's a small bowl. (that's addressed to my conscience and any lurkers who know me well) Soba edit: it's from our corporate cafeteria. first time I've ever had a clam chowder that had a nice balance of clams, potatoes, onions, *bacon* and cream. *drool*

Do your neighbors know about eGullet and your Foodblog? Soba

This is an oversimplification. One request out of two thousand covers is probably not unreasonable, but that rarely happens as I'm sure we both know. Soba

I smell control issues, or perhaps not very good experiences during childhood. I concur with most posters above -- time to get professional help before things get worse. Soba

My advice is to take it slow and show her that living well isn't about being an ascetic monk, no offense to ascetic monks and their fans. Hummus and babaghannouj are not necessarily low fat or low calorie. I make a version on occasion that can make even a cardiologist sit up and take notice. I think your wife's perception about what constitutes good food is largely in part due to misperceptions spread by the media and most people's general unwillingness to take good care of themselves. A little education often goes a long way. I feel your pain and good luck. Soba ps. by the way, I've recently begun (in the past year and a half) a bodybuilding program and radically changed my diet. I can say that it's nowhere near as exciting or as fattening as it used to be. However, I think I would go crazy if I didn't have at least one cheat meal in moderation every once in a while. I can only ingest so many bowls of 2% cottage cheese before my taste buds scream in protest.

Anyone remember this particular discussion from about a year and a half ago, and the resulting brouhaha? Link for reference Food for thought. Soba

I think at that point I would have cut things off in that relationship. You're a much better person than I. Soba

This is inexplicable. Someone pinch me. Soba

Sounds like a place for me to try. Thanks for the rec. Will report back. Soba

Star attractions: hamachi (if they have it), foie, gnocchi, mushrooms (in particular morels) and virtually all of their desserts. I would say get their entire menu, but that might be a bit much. In addition to the suggestions on this thread, check out tetsujustin's food diary which might give you a better picture of the Craft scene. Soba

It's also great in bagna cauda. Well...almost anything is great in bagna cauda, come to think of it. Soba

It's easier to win your battles if you start small instead of going for the big picture. It's no different with the anti-foie forces. By going for a relatively small number of producers and using the power of the pocketbook as a wedge issue, the anti-foie groups see themselves as effectively positioned for the long-term. The fact that there's a debate going on right now amongst restauranteurs and the dining public is a victory for the anti-foie groups. If the legislative bills in Illinois and elsewhere don't pass, it still won't matter. What does matter is that the court of public opinion has been engaged. The legislative hocus pocus is just gravy as far as these people are concerned. Soba

You could very easily build a meal on mezes alone: Taramosalata (people might not like fish roe) Hummus (you can offer more than one type, olive hummus or roasted red pepper hummus in addition to plain hummus) Babaghannouj Skordalia and toasted pita triangles then Greek salad, tabouleh, parsley salad and either a mixed grill or lamb/chicken skewers, maybe some lemon potatoes. Toss in some store-bought baklava or fresh fruit and you're set. Soba

I've often wondered what things would be like if the New York Times ever dared print an equivalent. Soba

Babaghannouj? If you're willing to go Greek, there's also Greek salad and taramosalata (sp). Soba