TAPrice

Korean food is wonderful in Dallas. For a noodle place, try: You-Chun Korean 2254 Royal Lane, #100 (972) 243-1818 The panchan (the small plates before a meal) is limited to a few dishes, but it's a very good noodle and soup place. I was always the only anglo. I also enjoyed Seoul Garden Seoul Garden 2502 Royal Ln. (972) 484-6090 It's hard to find. There is a little sign in English on the road, but I think that the actual building only has signs in Korean. The panchan was great. Six bowls just for me. I always went alone, so I didn't get to try the BBQ. The bibimbap in stone pot was excellent. If you're lucky, you'll get the candied fish with the panchan. Coshun Kalbi 2560 Royal Ln. This was also a favorite. I probably went here the most. It's very hard to find. It's hidden in the back arcade of a large strip mall.

That's a joke. He's not listed a qualified candidate.

Tee Eva is open. She's there most days from noon until 5:00. According to Fitzmorris, Five Happiness opens next week.

I've been looking closer at the Gourmet covers since this thread started. It's hard to argue that many covers are just bizarre. What about that slice of cake a few issues back with the macro focus. It looked like we were zooming in on one small portion of the slice. Very strange. And then I saw the same issue on the news stand. There was faint text superimposed over the image. The photo that looked odd on the subscribers copy jumped out from behind the text. I've come to the conclusion that Gourmet's covers really are great. It's just that they look odd when not covered or surround by text. The rather brutal use of high contrast and sometimes odd focus stands out on the news stand. What I don't understand is why they insist on shipping subscriber copies that look so odd.

It wouldn't surprise me if a healthy portion is becoming a dieter's size. I don't have my OED handy, but I bet the phrase "healthy portions" came into being when the healthy folk were full bodied and robust. Now that health often means thin and fearful of good food, the meaning might be shifting.

According to Webster's fourth definition, it means "not small or feeble : considerable." Funny, if I was promised a healthy portion, I would expect a large amount. Is it really being used on menus to mean the opposite? Our language has been betrayed.

I've been told that even our ancestors lived in a constantly changing world. I, for one, refuse to believe that there was progress before alternating power.

You, sir, are correct. Thanks for catching that. The reader reviews are crap. For me, the only good thing about Chowhound is the mass of people. If I'm traveling, I'm guaranteed to get some tips. Some of the regional boards on eGullets are a little thin. On the other hand, I trust any tips from eGullet. It's the old quantity vs. quality issue. Given how dependent the board is on members, I'm surprise there hasn't been more of a vision presented. We'll see. I have such an appetite for food discussion, that I'm happy to see as many different sites as possible. I hope they do well.

Not always the case. Pableaux Johnson, a fine writer who often appears in the NYT, handles a lot of Citysearch's New Orleans writing. I'm glad to see the upgrade for Chowhound. It's less satisfying than eGullet, but it fills a niche for me.

I've always cooked with blue mussels. In fact, I'm not sure that I've ever seen in a store the green, New Zealand mussel. Anyone have experience working with the New Zealand variety? Is there a big difference in taste? Texture? Are they easy to find in certain parts of the U.S.?

The vendors should be back strong. I have confirmation that many of the old favorites will return.

The first episode is currently available free on iTunes. Maybe the whole season will be free.

They may not be open for weekday breakfast. They weren't a few weeks ago. Be sure to check before visiting.

Straight from Besh's PR agent, here is the menu that toppled Batali:

What's really not fair is that I bet you learned this from either Mary Beth or Joe from the SFA. Since they were crashing in my living room during Mardi Gras, I really had the advantage. They did an interview with the ladies who made the king cakes. Hopefully they can post it on the SFA website. And they were pretty good king cakes. I certainly ate my fill.

I like the idea of a soft opening with lower prices. Has anyone seen this outside of NYC?

I know, I know, I know. Wal-Mart in Elmwood.

It was post-Katrina. They taped it in January. I believe there is a rerun on March 2nd at a reasonable hour.

Bux, You are absolutely right. I'm in no way challenging eGullet's right to discuss anything about Bruni (or any other food related topic). I was trying to articulate a gut reaction. That is why I used the term "net etiquette." I apologize if my initial response provoked a debate about eGullet policy instead of a discussion about how our relationship to a high-profile critic changes once they blog. While comments have been allowed on NYT reviews, no one ever expected that Bruni would read and respond to them. Bruni does not participate in the comments section (as far as I've noticed), but he does promise to read them all and reply. I think this is the difference. My gut reaction is that, when someone becomes a blogger and accepts and responds to critique, not participating in that fora and not allowing the blogger to respond is the electronic equivalent of whispering behind someone's back. As I said, my gut reaction is probably colored by the fact that I have a blog. I don't believe in all the blog hype, and my own blog is just a lark, but I do think of bloggers as a community. On the other hand, I can think of many reasons I (or anyone else) would prefer to discuss Bruni on eGullet: the NYT comments might not really be open; we might prefer to have a conversation in our little community, where we know better the participatnts, etc. (I'm having flashbacks to grad school. Something about Habermas).

Hesser wasn't a blogger. She didn't open up a comments section allowing people to respond to her opinions. Bruni and the New York Times are brave to include a comments section. Very few blog hosted by the mainstream media allow for feedback. It would be the equivalent of someone setting up another forum to comment on eGullet (ok, I guess this has happened). On this hypothetical board, imagine a running conversation about your post. "Hey, did you see that post by SabaAddict. He/she really got that wrong." If I saw this hypothetical forum, I would wonder why they just didn't log into eGullet and post their dissenting opinion in the original thread. Debating Bruni's Diner Journal opinions on eGullet instead of his own blog seems to be equivalent behavior. I'll admit that I've been blogging for a few year, and people without personal blogs might see the issue differently. Now, I do think eGullet is good place to have a meta discussion about Bruni's blog. In fact, this post is becoming just such a discussion. Does our relationship to a mainstream media critic change when he becomes part of the online discussion world? Obviously, eGulleters can discuss anything they like. Perhaps we would prefer to debate Bruni's opinions among ourselves.

This new thread leaves a bad taste in my mouth (see, a food reference!). I think it's incredibly generous of Bruni and the New York Times to open up comments at the Diner's Journal. It's strikes me as bad net etiquette to debate his posts on eGullet instead of on the blog. Now, I haven't tried to comment at Diner's Journal. It may be that it's heavily moderated, but I have seen negatives comments. They claim that anything on topic and not abusive will go up. The more meta discussion, I will agree, might be better done at eGullet.

Last I heard, both Acme and Felix's were still closed in the Quarter. This may have changed last week. Some places were hoping to open for Mardi Gras.

Parasol's is a neighborhood dive with great roast beef po-boys. I think Parkway is as good and more consistent. Parasol's also has gravy cheese fries, and that's not a bad thing.

In other Iron Chef news, John Besh will be battling Batali this Sunday (Besh will also be on Rachael Ray's travel show Friday). If anyone wants to bet on Batali, I'll take that action on the other side. Seriously. Just PM me.

Yep, Liuzza's kitchen closes at 5 p.m. That, however, is an improvement. I went there a week ago Friday and the kitchen was closing at 3 p.m.