AmyDaniel

Banh?

Thank you, anpanman! Since this show is usually short, we probably won't see it again...the special was great, though.

My sister and I just watched a great show about Japanese cuisine the other day on the weekly NY Japanese programming...there weren't any subtitles, so I hope those who know the show can understand my explanation! I think that one or a few of four (male) hosts travel Japan and learn about different regional dishes; the hosts seemed to go to the coast a lot. The episode we watched seemed to be a retrospective of past episodes; the dates of the featured eps went back to 1988! This was really great to watch - I'd love to learn more about the show! Any ideas of what I'm talking about, and what the show is called?

Hmmmmm... Maybe I should try Chickpea's falafel again if everyone here likes it so much. When I tried it (my only time), I thought it was the most tasteless falafel I've ever tried! And I know little about falafel in the city. In my opinion, the best falafel I've tried (so far) in Manhattan is at Hoomoos Asli, where the falafel sandwich comes with Israeli/Arabic salad (no lettuce ), great hummus, and plenty of zhug (hot sauce - but not the red stuff outta the squeeze bottle). I love this place. Here's the menupages.com link for the restaurant.

Thank you, Kristin! I can't wait to try this!

Kristin, the link to the niku jaga recipe above doesn't work for me - would you mind posting the recipe in this thread?

I like corn a lot on my...rolls! And...Japanese pasta!! I also like mayo on these foods! Really, I like it - it provides interesting textural contrast, I find. Plus, I just like corn.

I was too distracted by the variety of Japanese drinks during my visit last year to take notice of fruit juices - are they popular and widely available in Japan?

Hmmmm, I'm gonna be in that area tomorrow morning/afternoon - I'm checking out a bakery and some of the Egyptian joints on Steinway St., but I have time to do some baklava research as well... Amy

7 out of 11 - what an ignorant buffoon I am! I should've have messed up the Scotland question, gaaah! Amy

Ha, potatoes came to mind before I finished reading your post. Peas! Adding more veggies (beyond eggplant, which is a great idea) I feel might take away from the primary "fish" aspect of the curry (that sounds so funny, doesn't it?). Making dal as a side is the best idea, I think. Amy

The "THICKBURGER?" part got me!! Aaahahaha! Amy

How can I dare follow MP's beautiful post? And you will all have to forgive me, because on my toast, I just like: 1) Lots of butter - loooooots of butter. 2) Nutella. Amy

Published in the NYTimes a few years ago, I think, was Diane Kochilas' recipe of tagliatelle with caramelized onions, strained sheep's milk yogurt, and grated aged sheep's milk cheese: the best part was smelling the onions (lots and lots and lots of onion) as they slowly cooked with lots of olive oil. Needless to say. this was a v. popular dish among the people. My sister will caramelize lots of onions and then bake them, along with the olive oil from cooking, in Brie en croûte - also popular among the people! Amy

Cana de Cabra!

Yes yes yes yes! My mother (Malaysian) taught us about bao (which we also called pau or pao, can't remember), and I was so surprised to see them in Japan when visiting my friends' families in Yokohama and Tokyo! Each day during that week we'd walk back to my friend's home in Tokyo - the metro station was located right next to an AM PM, and no matter how much I had eaten during the day, I would buy pau to eat while walking. The little stands in Yokohama's Chinatown made the most incredible pau. They were so satisfying...just the right proportion of dough to filling. Ah, I could go back to Yokohama for one (um, many, many) of those! Amy

This thread on duck fat is from the forum of my man Daniel Rogov - hope it helps! Amy

Ah, THIS is what Hari Raya is!!! Thanks from a Christian twice removed from Malaysia!! Yetty, your posts have been truly beautiful. Thank you so much for sharing this time with us! Amy

Oy, Tryska - I'd agree with you, but one day my Dad melted like two tablespoons of ghee over the stove and poured it all over my (tiny portion of) upma. I'm never going back! I stole Tater Tots off the lunch trays of peers as a young'un. We didn't have them much in our house growing up. And don't you all start tempting me to buy some! Amy

Got it. Cool, thanks.

Everything was served all together, like a standard bowl of noodles in soup. It would've been cool to have had it nabe-style, but it was good nevertheless. Amy

Ah, this is what you posted on the noodles thread. What is kabocha? Amy

Thank you, Hiroyuki!

Ohhhh, that looks gooooooood!!! Kristin, can you give us a recipe?? Also, a few weeks ago at a place on 13th St. and 7th Ave. (Miyagi), I had a rather expensive bowl of noodles called ishikarinabe ($16!!). It was expensive, I think, primarily because of the amount of seafood in it. It was good, though - does anyone have a recipe for this dish? Amy

Do satsumaimo taste different from standard American sweet potatoes? Amy