SobaAddict70

She's venerated and revered precisely because when you look at what's going on in the world of food right now, very few people come close to what Julia did: she made it possible for people the world over to engage in the notion that things could be better, foodwise, and she did it in such a way that made it accessible to everyone, regardless of background or capability. That's a rare and talented gift. More power to her. Soba

Thank you for opening up your life and your home to us, Lucy. It was a pleasure to be with you this week. We're going to close Lucy's installment now. Tammylc, the next blogger in the sequence, has her installment up and running. Go check it out, as the eGullet Foodblog leaves Lyon, France and heads over to Ann Arbor, Michigan. Soba

That's what those are. (from page eight of this blog.) Soba

This is a companion thread to the Worst meal in someone's home thread in the Adventures In Eating forum. I remember the first time I had Swedish meatballs at a friend's parents' home. The recipe seemed fairly simple for something that seemed complicated to me at the time. To one lb. of browned ground beef or pork (shaped into meatballs), add a sauce composed of one jar of melted grape jelly and a third of a cup of Tabasco. Now, I might have gotten some things lost in the translation because when I attempted this, the result was beyond vile. Memory sure does have a way of sugar-coating your disaster stories. Post your dinner disasters here. Soba

Use them in pasta. Chop finely and combine with either caramelized onions/anchovies or with garlic, breadcrumbs, red pepper flakes and Italian parsley. Soba

New York Times Weekend Update Friday, 25 March 2005 -- Sunday, 27 March 2005 A. Dining In/Dining Out Section and the Sunday Magazine Dan Tana (Hooman Majd) Restaurant Scene In Tel Aviv (David Kaufman) The Olive Oils of Spain (Benjamin Jones) Sur La Table's Manhattan Entrance (Sana Siwolop) Restaurants: Touch of Lemon Tandoori Hut (Frank Bruni) Click here to contribute your experiences. Related discussion regarding Mr. Bruni's performance and tenure as main restaurant critic for the New York Times can be found by clicking here. East Village Bar Scene (Matt Lee and Ted Lee) Sidebar: The Arsenal (Amanda Hesser) Recipes in today's issue: 1. Asparagus Mimosa 2. Chicken With Almonds and Green Olives 3. Kumquat Syllabub Sidebar: If you navigate your web browser to the New York Times Sunday Magazine web page, you can see a slideshow presentation concerning tattoos on chefs. Click on the link entitled "Chef d'Oeuvres" to begin the presentation. B. Elsewhere in this weekend's Times... The Real Jamaica (Alicia Ault) The Mexican Corn Revolution (Elisabeth Malkin) Have a good week, folks. Soba

Is chocolate kosher for Pesach? That must mean there are Passover chocolate candies, but I've never heard of any (or any bad ones, for that matter). Soba

I think someone thought they could make radishes look like tulips... What is that dessert looking thing? Soba

And a blette is bok choy? (sorry for the silly questions but this is an education. ) Soba

Della Rovere (Frank Bruni) Chefs Roberto and Monica Bellissimo, both formerly of Le Cirque 2000, man the helm at Della Rovere, deep in the heart of TriBeCa. Soba

I take it Monoprix is some kind of French equivalent of a chain supermarket? What is cheval? I know what creme fraiche is, but not "a la louche"... Soba

A clarification in the event that the above is unclear (to new readers in particular) -- this is a Foodblog tradition in which the identities of future bloggers in the sequence are teased to everyone but not revealed until the start of those blog installments. Soba

Thanks, Lucy. Could you please also go a little into French home dining habits, when you get a chance? I'm curious if the difference between home dining and restaurant dining varies widely (i.e., number and order of courses). I notice you shop frequently at the market. Do you do this day to day or every few days? A pity that such a thing isn't widely practiced here in the U.S. Soba

Ok, I *think* I know what this means but I wanted to ask anyway... What does "aperetif" mean, and is this regularly practiced throughout France? Soba

Thanks again for doing this, Lucy. Words cannot begin to describe how much I've been looking forward to this installment. I'm sure folks will agree. Soba

I've rediscovered celery. Celery and carrot sticks are the way to go in the afternoon for when I get those snack munchies. I use celery when making roux, soffrito and tuna salad. I've never gotten around to eating them plain or stuffed with peanut butter and/or cottage cheese. People either hate or love celery. Like eggplant, okra and durian, celery is one of those foods that either inspires aversion or devotion. So...if you like celery, post here and why. And if you detest celery, post here and why. Soba

I'm not the joking type. My perennial New York favorite, Hearth, along with Craftbar and Prune are a few additional choices. Landmarc and Lupa have the benefit of being in or near SoHo. And of course, there is always Otto. Soba

New York Times Weekend Update Friday, 18 March 2005 -- Sunday, 20 March 2005 Dining In/Dining Out and the Sunday Magazine The Vineyards of Chile (Oliver Schawner-Albright) Xing (Frank Bruni) Click here to contribute your experiences. Click here for related discussion regarding Mr. Bruni's performance as main restaurant critic for the New York Times. When Girl Meets Grill (Jonathan Reynolds) Recipes in this issue: 1. Moroccan Lamb 2. Cacao Polenta Cookies 3. Blood Oranges With Pomegranate Molasses Restaurants: Easter Hams Wine Under $20 (Howard G. Goldberg) Soba

Don't forget the fragel...aka the deep-fried bagel. probably not as bad as a half-bagler but close. Soba

Mea culpa, mea culpa. Well now that I've outed myself, I suppose my personal record was four hours. But that was a long, long time ago. Needless to say, my boyfriend (at the time) and I are no longer talking. (We broke up due to other reasons but being late to my birthday dinner no less was the straw that broke the camel's back.) Soba

I get the feeling you're talking about moi... ...although I've gotten better over the years. er...I hope. Soba

bagel round hard exterior soft interior toppings vary wildly contents vary wildly stuffings vary wildly does not bounce doughnut round soft exterior soft interior toppings vary wildly contents vary wildly very rarely stuffed or spread does not bounce Soba

You know what's worse than a half-bagel vandal: the low-carb bagel. Soba

The version at Wu Liang Ye contains minced pork. Of course, they bill theirs as "Dan Dan Noodles with Roasted Chili Viniagrette", something that WLY does quite often. Spicy, redolent of Sichuan peppercorns, and oh so good. Just had some today and noticed they use quite a bit of garlic too. Soba

New York Times Weekly Update Wednesday, 16 March 2005 Dining In/Dining Out Section Oyster Roasts -- Lowcountry Style (Matt Lee and Ted Lee) The Minimalist (Mark Bittman) Recipes: 1. Boeuf Bourguignon 2. Pot Roast With Soy Or Lima Beans 3. Coconut-Braised Beef Wine As Documentary (Eric Asimov) At Nigella's Table (Nigella Lawson) Recipes 1. Herbed and Butterflied Leg Of Lamb 2. Eggplant and Garbanzo Stew Le Bernardin (Frank Bruni) Sidebar: If you navigate your web browser to the article's web page, you can hear an online audio presentation given by Frank Bruni, the main restaurant critic for the Times. Please click on the box entitled "Le Bernardin Gets Four Stars" to begin the presentation. Click here to contribute your experiences. Click here for discussion regarding Mr. Bruni's performance as the Times' restaurant critic. Archived discussion for the "Bruni and Beyond: 2004" thread can be found by clicking here. St. Dymphna's (Peter Meehan) The Charge of the Culinary Brigade (Julia Moskin) Bits and Pieces (Florence Fabricant) Whole Foods vs. The Greenmarket (Florence Fabricant) Recipes in this week's update not included above: 1. Oven-Roasted Oysters 2. Sour Orange Mignonette 3. Chili Dogs Soba