scamhi

Its either called Kimchi Bokum or Jae yook Kimchi Bokum. I usually eat this out but here is a recipe

Thank you winemike. Today you're the Shell answer man!

I'll do that. For our big splurge we are going to Auberge de Ill. Thank you winemike and sieve. Still looking for more suggestions. Winemike, I would like to either visit Marcel Diess, Albert Mann, Zind Humbrect,Domaine Weinbach if near to town or find a good retailer to buy some wine while visiting. Any stores you can recommend?

I am going to Strasbourg on the 21st of January. Airfare to Frankfort on Luftansa was $315.00 round trip, that is probably the last of my bargains. I am looking for reccomendations for in town restaurants and winstubs.

Grand Sichuan on 2nd Ave and 54th second sisters rabbit (hacked rabbit pieces with lots of chili oil and scechuan peppercorns) Pan, the above is a great dish similar to the beef tendon dish at Yeah fish filet with bean curd flower ( ma po tofu with lightly fried fish filet) Grand Sichuan on 9th Ave and 24th Sour string beans tea smoked duck fried baby quail Joe's Shanghai on Pell Braised bean curd over spinach eel with yellow chives Oriental Seafood Garden on Elizabeth St Casserole of eggplant stuffed with shrimp paste and fish maw with black bean sauce ma po tofu

Elyse, You've rekindled the country's interest in ground beef. mine too.

after reading this thread today 6 of us went for the burger at blue smoke today 3pm. I rated the burger excellent cooked to order just 2 complaints the bottom of the bun was very soggy and they forgot my blue cheese. Thanks for the suggestion. Elyse looked you up in the metro section...you looked classy- loved the pearls.

The sushi is turned so that the soy sauce touches the fish and doesn't soak into the rice. As Yasuda-san suggested, the piece should enter the mouth right side up.

7 months and counting.....

This site has I think what you are looking for. I've used them before...free shipping. Cutlery and more...Emile Henry

I recently went to the 2nd Ave and 56th Street branch. All Grand Sichuans have wine. For our party of 5 we BYO'd 3 bottles of wine 1 sparkling and a 1.5 liter of sake. No corkage. We didn't quite get through all of it.

I've got a 36" wolf range with the GRILL. I don't cook very fatty food on it. Even with a serious exhaust it gets to smoky. I use it for chicken breasts, grilled tuna, shrimp, toasting bread for bruscetta, warming torillas and other things I'm sure. I cleans up very easily.

Been there only once and I wasn't paying. This place is one of those places designed for old school business lunches and dinners....Prices are high and food sucks.

the last bottle was a Newcastle Brown Ale and the one before that Tecate.

Lat summe I made a blueberry and strawberry tart to feed 25. it was easy and really delicious. It came from Gourmet magazine either June or July issue 2002. Its on the cover. Basically, it's store bought puff pastry prebaked in quadrants. The joined together on a big board. Smeared with ginger cream ( dried candied ginger and cream cheese) assembled with fresh berries and glazed with red currant jelly.

aka the Texas timex. I'm happily using Riedels- the burgundy glass for reds and the chardonnay glass for whites

Alain Ducasse–1 Artisanal–3 AZ– 1 lunch Babbo-6 Bouley-2 Cafe Boulud–1 Craft–2 Eleven Madison Park–1 Gramercy Tavern-2 the grill only Honmura An–1 La Cote Basque–1 lunch March–1 lunch Nobu–2 Pico–1 RM–1 Sugiyama-2 Sushi Yasuda–1 Town–1 Union Square Cafe-1 lunch Veritas–1 I've eaten in some of the others but not within the last year.

Adam, The first specialty of Liguria is foccacia col formaggio. olive oil rich thin flat bread stuffed with stracchino cheese. Restaurant Manuelina in Recco. Easy to get to from the autostrada. By far the best meals we've had in Liguria were in Sestri Levante at Fiammenghilla del Fieschi. Stuffed zucchini flowers, ravioli filled with herbs, grilled baby octopus, fresh seafood, excellent wine list just let Gabriella Paganini (chef, owner) cook for you. 0185-481-041

WHY? IMHO- this guy is all about the food. Not a location eater. For down home red sauce Italian I recommend the Queen in Brooklyn Heights. Babbo is a MUST go to for someone who enjoys food as much as Jeff T. You don't need a reservation, if you are willing to wait a bit and either eat at the bar or at the few bar area tables.

thinking of going here tomorrow before a show at bowery ballroom. what else do you guys reccomend there? The satay flavor pho cold beef salad crispy squid Lemongrass chicken when will it ever be summer rolls iced coffee with condensed milk

Pie d'angloys. cow's milk soft runny delicious melted gruyere or raclette

My standard in Manhattan in Nha Trang. Recently we went to Truc Mai 6102 7th Avenue and about 61st Street in Brooklyn. Food was very good to excellent. Mostly vietnamese diners. If you aree still hungry there is a good Banh Mi joint across the street Ba Xuyen 6011 7th Ave.

Danielle I harte to be the barer of bad news but Balducci's in Greenwich Village is no more. I stopped by their replacement Citarella last weekend and purchased some nice ripe epoisses (Berthaut) and Gorganzola dolce (Dipalos is better) and a St. Marcellin that was prime.

Fava bean, peas, tomato and pancetta Prosciutto wrapped asparagus pasta with arugula, tomato, red pepper and garlic and EVOO Pasta with herbed ricotta sauce (chives, parsley, thyme, basil) grilled endive or radicchio with EVOO and salt getting hungry........

I would like to add for your consideration Bonnies Grill on Fifth Ave in Park Slope.