wilsonrabbit

Hmm, not sure if this is the one, but there's the chain malay restaurant on Elizabeth, Penang, near Canal. There's also a malay restaurant in the "alley" between Mott and Bowery near the huge HSBC bank. I've never been there so I don't know what they have. There's a really yum yum malay place in Queens off Main St...er...sorry, don't recall the name or street name. I do know the street is L shaped and and a few blocks from the Tai Pan bakery. Across from them is a good Shanghai place. The name also escapes me. I'm not much help huh?

I'd agree with your assessment of authenticity. I saw only Koreans there and it was bustling! My dining companion who's 1/2 korean even told me the style of the food is on the traditional side. For example, the kim chee is extra pungent and not really crunchy. If anyone is interested, they have a branch somewhere in NYC. But speaking of Korean food, someone told me that there is a Korean restaurant in Ft Lee also 24 hours. I forget the name of it, but it looks like a traditional wood asian building that sits high up. It's by the Sally Ling's/Fleet Bank area off Main St. I think they even have a garden. A few months ago, I went to try it out but they looked closed for renovation. I don't know the status of it now. Happy late night noshing!

Yamaguchi in Ft Lee was very very good. However, I went just a few weeks ago and there's a sign on the door that says closed for renovation. Yet, there is also a huge sign on the window that says the space is available for lease, call hotel manager. Ack! If anyone knows of the true fate of Yamaguchi's I'd love to know especially if they're going to open up elsewhere. However, I would not be surprised if they're out of business. When the Japanese economy declined, the Ft Lee area lost a of Japanese families (moved back) and traveling businessmen. I remember the restaurant used to be packed and it's never been quite the same since though quality was still mmmmmmm.

The Gammiok in Ft Lee at the intersection of Main and John St? Where the Italian restaurant Alfredo's used to be? That's not Japanese, it's Korean. Very traditional Korean too. Pretty good, but the spicy dish I had burned a hole in my stomach. I had to stop eating because I was getting ill. I guess if you can handle spice (I'm only so-so) you'll be fine. My body continued to complain the next day as the pain moved down into my intestines. After that experience, I never went back.

from all the descriptions of pu erh tea (cake, washes away fats, pungent) it sounds like the tuocha tea I drink from the Yunnan province. There is a brand that is supposed to be the best and it comes in a big round cake (like a bowl) in a green circular paper box that has Tuocha written in red. I've now seen them come in mini cakes (still bowl shaped) and in regular boxes with the same red text. It comes in green tea, oolong and ...something flavors. I think they're mixes. Anyhow, it is true that it washes away the fats in the body and is great to drink after an oily meal. However, be forewarned that a) it's too strong for you and/or b) it's your first time drinking, you'll probably have to run to the toilet within a half hour. A cousin of mine lost a lot of weight drinking a cup of it every day. Supposedly, he lost his belly fat that way. The bowl brick I buy can be found in a lot of Asian markets (Chinese in particular) but not all markets carry it. They used, but of late, I'm finding fewer carry it, favoring other brands or they're switching to the mini versions in the box. Either way, I've been told the best quality comes from Yunnan province. Happy drinking to a healthier you!

Thanks everyone for those very useful and wonderful tips! I'll give them a try and see what works for me.

Hello! This is an amazing site! Very glad to have found it and to be here. I was wondering whether anyone knew about making your own cookie cutters. I have a number of special shapes in mind (and will probably think of more) and have an inkling of already what to do. Does anyone have experience doing this and know how to go about getting the metal strips? I am assuming it must be food grade metal of copper or aluminum and of a certain thickness. Any other tips and pointers would be helpful and most welcomed. Thanks!