AzianBrewer

I think you are thinking of domo rather than dozo. You could use domo but I personally would stick with arigatou. Domo just sounds a bit curt to me, especially coming from a woman.. dozo is sort of like please but not in the sense of asking someone to do something but rather inviting them to do something. Such as please sit down, please go first, etc. So if you say dozo to a waitress bringing over your food she may think you are inviting her to sit down with you! ← If she's cute, I will invite her to dine with me....Definitely, keep "dozo" in mind.

← I was watching FOX news a month ago and there's a report that some of these "agencies" that handle the permits/licenses are scam.

Allagash Tripel from Maine. Quite sweet finishing with a strong spike of alcohol.

It is probably in one of those middle provinces where hot pepper is a must have on every dinning table. Szechuan or Hunan.

I still can't make friend with natto. But how about natto chill!!!

Thanks for the tips. I am currently living in NYC and thinking of relocating to the Northwest (yes, Portland is on my list) to escape the madness of the Big Apple. Can you guys point out some happening places to hang out at night? AzianBrewer

What is the nutrition value of uni??? Is it high in cholestrol???

Had couple of bad incidents in Kaitenzushi...Not going back to one in the near future.

I am not sure which Penang you are pointing out. But they pretty much suck everywhere.

What is that for???? Mixing cocktail?

There are 3 locations of Cabana. 1022 3rd Ave, New York 10021 Btwn 60th & 61st St South Street Seaport 10710 70th Rd Forest Hills, NY 11375

I am wondering how it taste as chutney or salsa.

Perhaps "awesome" is an overstatement. But it's sure better than Cafe con Leche in UWS and Cabana.

Oh well, I can't argue that I am a pizza connoisseur. I do think Arturo is good but not great. The cheese are way too salty. It just masked out the freshness of the sauce. Grimaldi's and Lombardi's are becoming tourist attractions. Know any place in the Bronx's little Italy that serves excellent pizza minus the waits???

It seems like they used a nice blend of hops for there pale ale. I am not a big fan of cascade. I like to substitute jasmin tea leaves for my "finishing hops". Great with Thai curried mussels.

Umenishiki Daiginjo is a very fresh and clean tasting sake. Great summer sake by the way.

Another place I forgot to mention...L&B Spumoni Gardens in Brooklyn. Worth a trip to Bensonhurst especially if you are a fan of fresh mozz. Springy crust, nice balance of sauce and cheese.....simply fugghetabautit!!!

I find that their cold noodles have an acrid bitterness to them, perhaps from the chillis. I think some people prefer this. ← I don't think of it as acrid or bitter but I do like them. Those ain't no insipid stuff. ← The bitterness might be from the grounded Szechuan peppercorn. The Taiwanese called it MaLa or "Numb Spicy. Is that the sensation that your getting??

I had yakisoba on the evening 9-11-2001.

No way Pan, Arturo definitely is not better than Lombardi's...At least Lombardi's uses fresh mozz. Arturo is just another Ray's Pizza. Well, that's just my opinion.

What a torture reading this thread!!! I am still drooling....

John, what is that 2 cups?? Are those the reduce of the lobster/rock weed stock???

Peking Duck House is a rip-off. They are great 20 years ago when I was lad. It is a tourist trap these days. Ping's on Mott has great dishes and Mr. Tang's is not so bad either.

Rookie-Forget about Chinese grubs in NYC. They are way better in TO. Why not try out the stuff they don't have in TO. No doubt that Per Se, Nobu and Jean George are great but they are not the real NYC grubs. You can go to Vegas and LA and find them. Here's my list for all out of towners. Lombardi Pizza (The first pizzeria in North America, a bit of a tourist trap but still cool) Katz Deli (The best Pastrami on Rye...Schwartz is just an amateur night) 2nd Ave (Great Pastrami and Barley Mushroom Soup) Boca Chica (Awesome Latino fare) Old Homestead (Steakhouse house in the legendary meat packing district) Cheers, Azianbrewer

Torakris...Did you fried your gobo dirty (Frying with the skin)? And you do wash off the starch after you cutted them?