AzianBrewer

well...2nd Ave Deli was in the EV, not the LES. and it's going to reopen. Katz's is a concern ← Any day of the reopening???

notahumanissue Check out the NYC Hombrewers Guild...Here's the website. http://hbd.org/nychg/ We meet every 3rd Tuesday of every month. Several of us are getting together for a group brew session in Brooklyn next weekend. I think we will brew couple of batches of saison. Cheers

Tomato

One thing I don't get is how these grown men whined and then cried in the show. Especially for the Tommy guy who missed his family. Gimme a break.

Tofu. Check. Definitely need to do something on that. Another idea I had overnight: desserts. ← I can think of several desserts... Shaved ice: Malaysian and Taiwanese (Chendol for Malaysian and Tapioca Pearl for Taiwanese) Red bean (azuki bean) pancake: Shanghaiese (Joe Shanghai) Azuki bean/Green Tea/Ginger ice-cream: Japanese or fake Japanese joint runs by Non-Japanese Caramelized sweet potato/apple: Korean-Chinese (Sam Won Gak) Kamquat (extincted)/Fortune Cookie/Almond Cookie - Chinese or "Polynesian. Lassi/Kufti and other sweets soaked in rose water - Indian Vietnamese Coffee/flan/jackfruit or othr fruits over ice. Red bean soup - Cantonese Mango with coconut flavor sticky rice - Thai Mango or Ube Ice Cream/Halo-Halo - Filipino And of course almond tofu!

I've heard this stated many times, particularly in the context of food-and-nutrition discussions (you can Google and find thousands of variants of the statement "Rice is the main dish, the other stuff with the meat and sauce is just the topping"), but is it actually correct? I can see how if you're a peasant eking out your existence in an infertile, inland area there's no choice: you eat starches to survive and you get whatever bits of meat and vegetables you can. But if you go to a restaurant in Asia, or a middle class home, you don't see people eating huge piles of rice and using meat as garnish. You sometimes don't even see a plain starch item on the table at all. If anything, what I've noticed is that Americans eat more rice than Asians. Especially at these buffet places, I constantly see white people loading up their plates with a thick layer of rice, then putting the other food on top of that and eating it all in a gloppy mess. Another thought about chopsticks, pertaining to rice (I'm accumulating a good list of "things you didn't know about chopsticks" here, so I welcome ideas), is that a lot of non-Asians try to eat rice from a flat plate with chopsticks, and they continually drop rice and stuff all over the place. They don't seem to get that you're supposed to use a bowl for that sort of eating. You put some food on top of the rice in the bowl and bring the bowl to your face and sort of push the food in. At least, that's how I've seen Chinese people doing it, especially during staff meal at restaurants. ← Push??? More like shove it in that mouth.

The grilled corn alone looks very convincing.

When you check the egullet site every 20 mins for new posts.

The spiral bound version of White Trash Cooking by Ernest Matthew Mickler. The previous owner of my apartment left it there. Great coffee table book! The Starving Students' Cookbook by Dede Hall, an all time best hand me down from my brother other than his old clothes.

Do something that Four Winds is not doing. Ethnic menu perhaps or know your regular customers by their names. Learn the names of your new customers so they will eventually become your regulars. Afterall, good customer service and great experience are ingredients for success.

Yes, Aaron should stay, but he's gotta get the waterworks under control. I'd love to see a 48 year-old survive the grueling life of a professional kitchen, but the weepies are going to get him long before the exhaustion, crackling knees and burn-out does. ← Nah...I want him to cry on every show and get yelled at or abused by other contestants.

I think the 48 years old Asian cowboy nursing home gotta stay! He is a comedy relief in that show!

Oh yea...on a nice crusty roll and cucumber slices.

Hi Johnnyd, how do you "deworm" if you don't mind me asking.

Roast pig sandwich.

I checked out this place yesterday and have to say that Bruni must be on coke to rate this place with 2 stars. Here are my comments for the dishes that the Mrs and I shared. frisee au lardon - came with only 3 small cubes of lardon. bitter ballen - the taste is there but a bit small. Even a munchin is bigger! lamb & nicoise - perhaps the best lamb sausage I ever had. tete de cochon - a good combo of the use of curry, pickled onion and aioli - too bad it's a bit skimpy on the meat. beef cheek carbonnade - very tender and rich from the demi-glace and dubbel. It's almost perfect if wasn't over salted. I will probably go back there just for the mussels and frites.

Taiwanese, Shanghaiese or Sicilian....those meatballs look awesome!

Beer is definitely going to give it the golden brown appearance since it contained sugar from the malt as opposed to club soda or seltzer.

Marinate it will coconut milk, yellow curry, salt & pepper, minced garlic, and ginger then wrap it in banana leaf before throwing it on the BBQ grill.

Sounds like beer nuts to me!

Speaking of Dosa, where is Dosa Diner? My Dosa temple is Thali on Hillside Ave, Qns couple doors down from the Patel Bros.

Growing up eating the Kikuho 'Red', I vouched medium grain. Right on Sheena, the Korean, Japanese or Taiwanese rice is a great substitute for risotto but bad for paella.

Sicily probably.....

The meatballs looked more like "Lion's Head" and it is not a Taiwanese dish but rather Shanghaiese. Also, I am not sure if sausage fried rice is Taiwanese.

Hmm...I am wondering if these noisemakers taste like soft shelf crabs...