scamhi

the portions at Yasuda are very small. Each piece is an easy mouthfull. I really enjoyed my meal there (dinner), recently and after a $142.00 omakase I wasn't full.

I nice cold weather toddy, Warm apple cider with cinnamon stick and a good splash of Makers Mark ( not heated too much.)

mmmm and ahhhh.

Tuesday night: Too cold to grill outside so... Baked salmon filet with ancho-chipolte, onion, garlic, brown sugar topping. roast asparagus

Nice group of eaters. The food certainly is a hybrid, although I thought more Chinese than Indian. Deliciously spicy. I am definately going back to explore the rest of the menu.

Sunday night Dinner: Lydia Bastinanich night Mushroom risotto made with cremini and dried porcini added baby spinach instead of parsley. Roast spareribs w/red wine vinegar and red pepper and honey Roast brussel sprouts with EVOO and salt.

Thursday night: Marinated grilled (charcoal) cubes of tenderloin of pork Mar. w/ grated onion, thai bird chilis and nampla Served with cellophane noodle salad with bean sprouts, snow peas, red pepper julienne (all lightly blanched) scallions mint, cilantro. With a sauce of nampla, lime, sugar, garlic and ginger and sesame oil.

During my kitchen renovation(lasted 4-1/2) months. We moved a convection microwave to the dining room along with a toaster, and a mini refrig we bought at Costco. We started on real plate washing them in the bathroom sink and ditched that and moved to disposable products paper and plastic. Grilled outside alot, had lots of salads and baked potatoes, Best dish of the renovation was a lump crab, grilled corn, tomato and onion salad.

I was just thinking the same thing! A quick search only turned up this thread. I happened to eat in Somerville this past Saturday night. Origin Thai at 25 Division Street was our first stop. Sorry no can do without a reservation. This was at 5:30pm. Call first 908 685 1344. We ended up at Thai Chef on Main Street. Is was good if not as authentic (meaning Sripraphai) as we are used to.

Pan, Glad you enjoyed your party there. It is unfortunate with larger parties the private rooms only have gas burners. The thing that separates Kang Suh from the crowd is the fact that they use hardwood charcoal in the main dining room.

How about a Peep Show?

first course: fresh pineapple with raspberries and blusberries and friendship fat free cottage cheese. second course:Steel cut oats with some cherry preserves

I use 6 quarry tiles that are 4x4". They have a ridged bottom so they set on the oven rack well and fit together pretty nicely.

it's now 1:32pm in New York...Thirsty Yet?

Where else can you get a zen heart attack? Probably a blissful death??? ohm. Came back to NY 1/22 and had a 13 degree rude awakening. Today is up to 30 for the first time since the 13th of January. I thought the Wat Thai food court was a little more zen like. It was 82 degrees in the valley that day.

Pan, We really like Jang Tuh in Flushing. It's off Main Street on 37th Ave. They cook the BBQ with real charcoal. It's not rushed like Kang Suh in Koreatown. The servers actually come over and turn the meat for you.

Soba, What looks like a great recipe in January's Gourmet magazine (pg37) calls for braising browned short ribs with ancho chilis, chipolte chili in adobo, onion, lime juice, maple syrup and coffee. Served over soft polenta.

Nina, I saw this prepared the other day and mmmm it looked really good. From Barefoot Contessa Made with Pound cake, Orange cream, Raspberry preserves and fresh rasberries, and whipped cream. http://www.foodtv.com/foodtv/recipe/0,6255...5,25567,00.html

I know Ed has a truly remarkable rib recipe. It was published in the NY Times Sunday magazine about 6-7 years ago. Article Title "Eddie's Remarkable Ribs" I lent the damn recipe to someone and never got it back. I do recall using black vinegar and ketchup in the recipe. Please Eddie come forth.

I like my seafood to taste of the sea. How do you remember all of the details? Do you make notes while dining?

Went to Pink's yesterday about 1:30pm. Waited about 40 minutes, thinking all the while...this must be great. Well, I had a chili, coleslaw dog server added cheese 2 slices american- thanks for nothing. The dog was tasty- but WOW that is some real heart attack food. Now I know.

As I get older I want stronger flavors. Gimme heat, chipolte, habanero, green chilis, almost every night.

Thanks Hollywood. I would like to focus on Cal-Mex. Good margaritas are a must. Also do you know the address of Juanitas? I've searched there and made reservations at Restaurant Josie.

I am going out to LA next weekend and would like recommendations of authentic mexican food. Something which is difficult to come by here in NY. Anyone ever hear of Juanitas Tamales? All suggestions greatly appreciated.

In today's Dining In section of the Times there is a full page Morrell ad listing a bunch of good wines. I am interested in buying a case a red burgundy or bordeaux and one of white burg. Any great values?