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Christina!!!!!!!!! - Absolutley the best!

Zins are great, had a nice one this weekend as well - 1998 Franus Napa

Cabby - I enjoy being comfortable while dining, therefore never, ever wear a tie. After years of wearing them to work everyday, I now only wear ties when there is a board meeting (otherwise I get strange looks and I need my job). It was a takeoff on a old Groucho Marx line - "I would never join a club that accepted me as a member." I once went to an Italian NYC restaurant in the 70's, very upscale and didn't wear a tie, though I was wearing a very nice blue blazer (it was the middle of summer). I wasn't allowed to dine unless I wore a tie or an ascot. Management gave me an ascot and yes I wore it. Needless to say, my girlfriend reminded me that the only thing around my neck should be the dog leash she bought. And yes, it was a very, very short leash.

If I'm the best-dressed person in a restaurant, I wouldn't patronize the place.

And I always thought my grandfather "created" Zinfandel in Astoria.

from the 60's (maybe 70's): "...love means never having to say you're sorry (or apologize)."

I have seen so many spellings for this, the first time I bought them I asked three times if it was the same item. I will use papad from now on because it's shorter to spell. I prefer the roasted flavor and it's fun to make them that way. Papads have intense flavor and are preferable to tortilla chips. But best of all, I use them with asian gucamole - made with scallions, wasabi, lime juice and red chili flakes. The flavor combo is spectacular.

Suvir - what are pappadrums considered? I enjoy their flavor, and I prefer them roasted over an open flame to deep fried. I've used them as an accompaniment to various dips and salads. What else would you use them for?

Suvir - I've used shrimp, soft shell crabs, tilapia and cod. For the most part, I use recipes I've found in an array of publications. My recipe collection is in the several thousands. I do have one of Ms. Jaffrey's books and I use it as a reference point. Normally, I play with a recipe and my most successful Indian-style sauces have come from a tamarind, cumin or curry base - finished with yogurt. But what I really enjoy is making different types of chutneys for fish. My two favorite are cranberry and rhubarb.

Always thought Orange Roughy would handle Indian spices/cookery because of its highly absorbant flesh. Actually had that as a possibility last weekend, but couldn't find any that appeared fresh enough. Opted for Grouper with a Thai sauce (including but not limited to fish sauce).

Cabernet Franc - from North Fork of Long Island (Pellegrini, Lieb or Lenz) Sauvignon Blanc - Channing Daughters Chenin Blanc - Chapellet (Napa) Gerwurztraminer - Windsor (Sonoma)

How about this for a solution: Amendment I Congress (substitute eGullet here) shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof; or abridging the freedom of speech, or of the press; or the right of the people peaceably to assemble, and to petition the government (substitute eGullet here) for a redress of grievances. It seemed to work once before.

Suvir - The basic ingredients are red lentils, bulgur, chicken broth, cumin, red curry paste and coriander. The mixture is made into patties and fried. However, I tried something a little different. I shaped (by hand) them into timbale-like structures and baked them at 400 degrees for 20 minutes. I knew that would make the kofte a little drier, but more intense flavored. Therefore the mango/cucumber salsa. Everyone seemed to like it. By the way, Kalustyan's is one of the great stores in NYC. I don't purchase their chutneys, I enjoy making those myself.

While I realize, the First Amendment doesn't apply internationally, the freedom of speech clause should be in effect here. No posts should be unilaterally blocked from a member in good standing - no one, I repeat no one, should have that kind of absolute power. (And I won't bore anyone with the cliche that follows.) The danger with so much bashing followed by censorship (many revolutions started over this issue) is an eventual loss of membership and posts. There is a current thread asking why members don't post. This thread is probably a good example. I long believed, these types of groups lend themselves to "false bravery." People write things because it's easy to "talk" to a screen. They say things that would never be said "face to face." And because the screen is inanimate, meanings get blurred and misinterpreted. Whether you agree with John's article or not, he certainly had the right to pen and publish it. Everyone should treat everthing written here as "public information." This isn't a private sight, it's completely open. If you don't want to be quoted, then send your remarks privately. It solves all the problems.

Wow - I've been called illogical and silly all in one morning - "you guys" must be finally getting to know me.

Had a dinner party for six Saturday. Started with: Asian Gucamole with pappadrums. Smoked Salmon Pizza (dill crust) with Montana caviar. Red Lentil Kofte with Mango/Cucumber salsa. Thai Fish Cakes with Tamarind dipping sauce. Served with Lieb (North Fork) 1994 Brut. Room temperature Watercress & Basil Soup. 2000 Adler Fels Gerwurztraminer. Rigatoni with EVOO, halved Grape Tomatoes, basil, marjoram and sage (set to marinate six hours). 1999 Windsor (Sonoma) Petite Sirah. Grilled Grouper with Thai Fish Sauce. Grilled Eggplant with Tamarind Chutney. Jasmine Rice with shredded carrots, almonds and scallions. 1998 Franus (Napa) Zinfandel. Strawberry/Banana whip. Cheese Course (5) with sliced pears and/or thin sliced semolina toast. 1998 Pugliesi Late Harvest Johannisberg Riesling (North Fork). Some opted for more of the sparkling wine here.

Nothing to hide = nothing to fear.

Once again - no two people will ever find the same things about the same restaurant. No food critic should ever sway someone from going to any establishment based on food - everyone's taste is different. Zagat provides the most important elements - type of cuisine, ambiance, hours and days of operations and a "nutshell" overview of what to expect. The food - I'll judge what I like. For those of us (eGullet members) who think our palate is more sophisticated then the "average person," it's way beyond time to wake up and smell the roses before there's no oxygen remaining at that high altitude (or attitude).

The only thing wrong with the Food Network is the commercials - they just don't seem to have enough.

Even though they're available 3-4 months, a softshell crab only stays soft for 12 hours - now that's a short season.

Only was there once, it mentioned those three on their regular wine list and said inquire as to price and vintage availability. Since I wasn't going to order a $1,000 bottle of wine with $10 plate of pasta, I never "inquired." - sorry. The restaurant is on Hylan Blvd. - I'm sure you can call and ask.

There is an okay Italian on Staten Island named Bocca that has Harlan, Screaming Eagle and Bryant Family on their wine list.

Jeff met his wife Patty (she's from Brooklyn) in NYC, maybe he did his original research right here in the Big Apple. Do they have cooking shows on those porn stations?

I'm not completely sure, but isn't lamb's quarters an up to date name for pig weed?

It was an absolutely spectacular night yesterday, so I convinced my wife to trek from Staten Island to Woodside for dinner at Sripraphai. Dropped the top of my little two-seater and off we went. There's nothing like driving down Roosevelt Avenue directly through the heart of beautiful, downtown Woodside. Upon arrival, my wife forced my to put the top up, even though we got a spot right outside the restaurant. Then I went into the Thai shop next door and picked up a few items including some bulk Tamarind. Dinner was awesome, but we couldn't eat in the backyard because it was full. Started with the crispy catfish salad, then some grilled pork meatballs and finally some shredded pork with eggplant. We ordered "Thai Spicy" (not Thai nationals) as per FG's instructions and enjoyed the flavors. I thought the catfish salad was the best - full of unique flavors and spice. Another thing - the restaurant has two TVs and both were tuned to the Food Channel. So there we were, enjoying a great meal and watching Sara Moulton and whoever the guy is that follows her. On the way home we dropped the top and again ventured through beautiful downtown Woodside - even went a few blocks out of the way to drive by the old Pfizer building on Woodside Avenue. One of Queens' great old landmarks.