SobaAddict70

Xing (Frank Bruni) (placeholder for this weekend's DIGEST) What exactly is this supposed to mean?!? Writing so painful it makes my teeth ache. Soba

Chef Josh Eden, formerly of 66, showcases Manhattan-Chinese fusion and demonstrates that "Hell's Kitchen is not just for urban trailblazers anymore". Xing (Frank Bruni) (from the NYTimes DIGEST update for the weekend of 18 March 2005 -- 20 March 2005. Scroll down for the appropriate link.) Soba

*sits in rapt attention* Soba

I think you're misunderstanding me. You can do whatever you want with it, just don't use it in such a manner that you overwhelm a dish so that the dish becomes a one-note wonder. Similarly, a few drops will work wonders whereas a splash or two might be overdoing things a bit. Balsamic vinegar is one of those things that suffered from "ingredient overkill" where a few years ago, it was balsamic this and balsamic that. It's all about respect for the ingredient (as well as making things taste good), in my opinion. Soba

Real aceto balsamico tradizionale is precious stuff. Use it to enhance flavor rather than with abandon. Remember that a little goes a long way, and you'll appreciate it that much more. I'd probably not use it in salad dressings, but in something where it helps to accentuate or contrast rather than be masked or dominant. Make sense? A goblet of strawberries with cracked black pepper is great, as is figs with a bit of honey. Soba

There *are* cooking threads in the French forum. Perhaps not very many, but they do exist. You just have to look for them. The ones that spring to mind most is The Montignac Method and Expat Thanksgiving. Both feature French home cuisine. Soba

Do pommes frites, quiche and baguettes count? I don't think snobbery plays into it so much as the perception that to do well, French food isn't easily duplicated in a takeout restaurant. That doesn't mean one doesn't exist somewhere, nor does it mean that it can't exist ever. Soba

How early do you start planning the seder? One month? Two months? A year? Soba

Don't forget to include a discussion of that temple to fried chicken, Stroud's. Soba

I can't wait for the Foodblog installment. Soba

Whoops. I meant 15 March. Corrected it, lol. Soba

Could either of you talk a little bit more about penang nyonya food? Is it different from nyonya in Singapore, for example? Fascinating Foodblog installment. Soba

Several months ago, we had a Q&A with Chef Marco Canora, formerly of Craft and Gramercy Tavern here in New York City, and now at executive chef and owner of Hearth Restaurant. One of the comments he posted related to the perception of quality over quantity in terms of the customer's point of view: The Commercial Imperative Q&A with Marco Canora Off-topic perhaps, but this is basically the same type of issue -- although from a different angle. Food for thought. Soba

Bistro du Vent (Frank Bruni) Soba

Burning things I've always wanted to know: 1. Do you eat brown rice or regular rice, or do you have no rice? 2. Do you put the rice into a bowl or plate and then top it with your entree? Or do you alternate bites of rice and dish? 3. Are you a chopstick user or a fork and spoon user? 4. Do you eat everything, all the vegetables but not the ________, or only meat? 5. Are you one of these people who think that fried chicken wings covered in hot sauce on top of pork fried rice constitutes proper Chinese takeout? 6. When ordering takeout, do you always get the same thing or do you try out different things? 7. What's your favorite place and your least favorite place, and could you please describe them? 8. Do you have a best takeout experience? Let's hear it. 9. Do you have a worst takeout experience? Let's hear that as well. I'm particularly interested in hearing non-NYC-based answers. Soba

Gari (Frank Bruni) Soba

Recently, I've taken to making fresh breadcrumbs. Whilst dried often has the value of convenience, with fresh crumbs, you can add any flavorings you like. A little garlic and anchovy goes a long way. Soba

Is this the new Spice Market? Only time can tell. Chef Claude Troisgros and Jeffrey Chodorow have created a Brazillian brasserie in an instant makeover of 12 East 22nd Street -- the former home of The Restaurant. Brasserio Caviar & Banana (Frank Bruni) Soba

*takes microphone for a second* Please give a round of applause to arbuclo, for opening up her life and sharing it with us this week. Lori's blog installment will be open for the rest of today and a good part of tomorrow for questions and wrap-up, and any last minute ImageGullet additions. Next blog in the sequence will commence Sunday morning, and is extra special since this will bring the series thread full circle. We now return you to the conclusion of arbuclo's Foodblog installment. *replaces microphone* Soba

A few related threads of interest: Pre-Made Spice Mixes Easy Ghee Garam Masala Burnt Ghee... More About Ghee Gosht Pasanda Soba

Just bumping this thread up for our newer members. What are your memories from last year? And anything in store for this year? Soba

Eleven Madison Park (Frank Bruni) Note: As of this writing, the star rating for the restaurant has not been posted yet on the Times' web site. Soba

I tried them in an uncooked pasta sauce once. You'll need Avocadoes (one is plenty) Really really ripe tomatoes Bermuda or Vidalia onion Fresh basil EVOO A clove of garlic Salt and pepper to taste Cooked pasta, drained. Pit and chop avocadoes. Seed and chop tomatoes. Mince onion and garlic. Combine with EVOO, salt and pepper to taste. Toss with pasta, add more EVOO to your heart's content, top with torn basil leaves. Eat and swoon. Soba

You see, that's my problem. I can and do appreciate Mrs. Dash on boneless skinless chicken breasts. At the same time, making chicken stock from scratch isn't a big deal to me. I just wish the from scratch people and the semi-homemade people could take a chance and learn to learn from one another without all the negativity. Maybe that's too much to hope for, but hope springs eternal or so the saying goes. Soba

I don't understand why the from scratch people and the semi-homemade people can't coexist peaceably. I draw the line at Sandra Lee however. (To me, she doesn't represent semi-homemade but rather something unrecognizeable.) There are no correct answers and there won't be a quiz on Monday. I can appreciate both Stouffer's Lean Cuisine and lobster poached in butter. Maybe I'm just weird. Soba