Jason Perlow

Not as much dinner, but my first real meal since coming down with a flu-like illness 3 days ago: Matzo Ball Soup with Egg Noodles

What's ochazuke?

So you picked it up too? That aftertaste was driving Blovie and me nuts. That brand is now on the forbidden list. I'm glad its not just me, I had some flu like illness for the last 3 days that I am just recovering from today, I poured all of it down the sink this morning, thinking that it might have been some food borne illness from bad Tree Ripe. But it probably was just the flu or some other short term virus, and Tree Ripe just plain sucks.

We've been buying a lot of different brands of pasteurized OJ lately -- mostly we seem to be picking up what's on sale these days. Tropicana, in whatever variety, seems to be our juice of choice, with Minute Maid or Florida's Natural in a close second. However after sampling Stew Leonard's in house brand of juice, which is also not from concentrate, it seems to give Tropi a run for its money. All I can say is I don't like Tree Ripe. It has a nasty aftertaste that I can't quite isolate.

Gulab Jamun? They are full of milk. Yeah but in theory, you could make one with soymilk, no?

Apparently, in some cases they DO use a type of biodegradable pigment -- Rachel spoke to one of the engineers this morning, hopefully we can get them on eGullet to elaborate on it further.

What about those round, donut like things that are sort of soaked in a sweet syrup?

Where?

That's pretty cool, in a THX 1138 or a Orwellian/Huxleyian sorta way.

I think it actually adds a nice flavor to stuff like Cafe au Lait and Vietnamese Iced Coffee. Chickory actually is milled and made into a sugar of sorts in some countries -- it contains a very sweet sucrose-like compound.

Well, in the Civil War they went as high as 100 percent chickory. I would say 20 percent to start.

Actually the Chicory thing became popular during the Civil War, as to whether it originated in France I am unsure, although the Endive plant itself is an import from Belgium and was cultivated successfully in America starting in the late 1700's. During the Civil War coffee was either cut with ground up dried endive stalks or replaced with chickory entirely because coffee supplies were so low. The troops either got a 'takin to it or got used to it. Now, the Cafe Du Monde website says "French Civil War" But I've seen various specials on the History Channel and such that say that it started during OUR civil war. Either way, it was a military necessity that popularized it.

If you do make pesto, don't forget to add EVOO, and salt + pepper. I would also chop the basil by hand rather than puree in food processor because basil takes an off taste when pureed. You're so lucky to have all that basil. Yeah, I forgot the EVOO. Its that flu delerium, you know.

Get yourself some pignoli, some parmigiano reggiano, some garlic, throw it in the food processor and make some pesto sauce or spread for bread. Another possbility is to make insalata caprese, which is simply layered basil, sliced ripe tomato with a little bit of kosher salt, mozzarella with a nice peppery olive oil over it. Serve with crusty bread.

Bobo, is Brazil a testing area for this product or are you working at a test site in the US? And is it a hybrid sweetner product, with both high fructose corn syrup and nutrasweet?

To All: This topic has posts pending administrative review and will be locked until further notice. We will be posting an announcement regarding its status within a few days. As this may take some time to sort out, we would appreciate that you do not make requests for information of us via new topics, posts, PM and email while they are under review. Update: As mentioned in the New York Times and New York Post, Suvir Saran and Hemant Mathur have left the kitchen at Amma. Although it is not our usual practice at eGullet to discourage discussion about a noteworthy event in the restaurant community, we are taking a somewhat extraordinary step here due to the unique nature of Amma's connection to eGullet. One principal, Suvir, has posted extensively in this thread and elsewhere on the site regarding Amma and his association with the restaurant. We feel that this has created an environment in which it would be impossible to discuss the recent changes at Amma in an impartial manner. Therefore, in the interests of fairness to all parties, we have decided to disallow any further discussion or speculation on this matter on eGullet. Because Amma will have a new chef, any future posts regarding the restaurant and its food should be made under a new thread and we encourage all interested parties to continue posting about Amma in our forums -- just start a new thread and have at it. We wish all involved the best of luck in this and any future ventures.

So to refer to the people or the cuisine as Ceylonese is bad, but its okay to refer to the tea they grow as Ceylon?

In searching for Ceylonese food, I found this recipe for Ceylonese Eggplant more than a few times: http://www.justvegetablerecipes.com/veg-eggp0075.html

so in a search this came up: http://www.pakirecipes.com/ http://paknews.com/entertain/cuisine/recipes.html http://www.contactpakistan.com/pakfood/

I had the ones at Mosca's and enjoyed them. They don't call them BBQ shrimp though -- and yes, they make them significantly different from the other restaurants. Its a drier dish, and as you say, they are not sopping in the buttery, peppery sauce that is characteristic of the traditional way. Mosca's Thread (With Pictures) They call them "Italian Shrimp". Now, they do look like they are cooked in olive oil, not butter, as far as I remember.

Besides the obvious dietary differences (in the case of the Muslim faith in Pakistan as it relates to the Halal traditions versus Hindu and other Indian religions) how are the cuisines of Pakistan, Bangladesh and Ceylon (Sri Lanka) different than India's? Are there any particular dishes that stand out? And I'm not just talking variations in proteins (Pakistani food I assume uses Beef in curries and such when Indians use Goat and other things -- a search of Sri Lankan recipes seem to include some beef dishes as well) . Do they have different spices?

its got hot sorpressata, genoa salami and peppered ham on it, in addition to hot and sweet peppers with lettuce, tomato and fresh mozarella. Its basically a spicier version of the Yankee Stadium.

Two new Mikes Deli sandwiches: The T.C. Firemen's Special The Albanian, Bresaola and Greek Feta

Here's pictures from the new Sunday Buffet at China 46: From left (top & bottom) to right (counterclockwise): pan fried shanghai buns, scallion pancakes with egg ("like chinese matzo brei!"), chicken wings, shrimp toast, shrimp balls with vegetables Hmm, I'm not sure what's in that square container (maybe jook?), on the plates are pan fried rice noodle with bits of meat & veg in the noodle, turnip and red bean cakes, soups in the distance (I had the beef & cabbage soup that didn't taste chinese at all, more like a Russian or Polish soup, kind of sweet & sour.) continuing from first picture: there's the fried chicken wings and shrimp toast again, shrimp balls, tofu squares with meat ball & greens, seaweed powder fried shrimp, and I think that's roast pork in the lower right corner. They have 3 tables worth of stuff on it, with one large circular table holding about 16 different dishes, a second with soups and a stir fry station, and the other with cold appetizers. In addition to these 3 tables, Cecil and his staff comes around and deposits other goodies on your table -- Xiao long bao, various stir fry dishes, etc. For $12 per person its very well worth it. You won't leave hungry. Captions in green by Rachel

Oh, now he thinks he's #$%^&* Mr. Wizard.