AzianBrewer

Man....this list came much too late. I was at DF on June. We spent too much time in la Condesa and Polanco.

The decor at SEA and Planet Thai is totally club scene....The DJ are spinning the latest trance mixes. What's next??? Velvet rope, guest list and bouncers? I ordered a lava chicken at SEA one time....pretty much a shot of 151 litted and poured to a halved rotisserie chicken coated with plum sauce. The chicken is cold and the plum sauce is too sweet. The things I'd recommend are the mojito and the appetizers....

It's extra protein....

So which is better, Pam Real or these? I usually seen Sea and Planet being touted by Brooklyn/Billyburg apologists... ← Pam Real's red curry rocks!! Both Sea and Planet Thai are pretty "hip" places serving cheap eats. Planet Thai is combo of tappanyaki/sushi/Thai restaurant. Expect up to 1 hr wait for these two places on Fri and Sat (which I don't think they are worth it).

Has anyone notice that the sauce used in General Tso, Sesame and Orange chickens taste pretty much the same with the exception of sesame or orange.

The softshell crabs are definitely on top of my "must have" list; my vegetarian friend instantly converted after the first bite of the crabs. Sure, the service might not always be the best but I am not complaining for the price and the quality... Has anyone tried out the Thai places in Williamsburg?? I have been to SEA, Tai Thai, Planet Thai and Chai Home Kitchen and none of them top Sripraphai...

I had it once and thought it's quite chalky...

The stuff you can get in Asia is much more potent than the stuff I get in Vancouver/Seattle. I'm guessing what I've eaten in Vancouver/Seattle is what you've had--a very mild fermentation, and not that stinky at all. I have also been disappointed by what I get over here--it's like fried tofu with a faint odour. They add something extra to the stinky tofu in Asia to make it extra stinky, from what I hear. ← There are several restaurants in Taipei that are specialized in Stinky Tofu. They even used it as pizza topping!!!! Although, I am no fan of these foul smelling cubes but I will pick the fried one over the steamed.

Loco Moco Don...Originated in Hawaiian and gradually gaining its popularity in the mainland.

Raji, does Kuruma fry up the shrimp head and served as appetizer after the use of the tail for sushi?

The fish markets on Grand are better than (price wise) the ones on Canal. I have noticed a lot locals shop on that street. Canal is just too crowded.

Another point for Raji...I hate when sushi fell apart after the first bite. It is hard to evenly distribute the soy sauce since the dipping saucer is smaller than the nigiri.

I am always a big fan of Il Corallo up until yesterday.

So there is a real General Tso Chicken after all huh....

Found my answer in previous posts Thanks.

Where can I get calcium chloride and sodium alginate in NYC? Or I have to mail order it...Thanks.

The burger looks mouth-watering. I can really use one now!

Do we need any further stereotype?

I believe the mayonnaise is added as a condiment to the lobster roll (which, incidentally, I haven't seen on the menu in a very, very, very long time). And this was on the Momofuku Noodle Bar menu, not the Momofuku Ssam Bar menu. As far as "cooking" with msg is concerned, as Todd36 has pointed out, soy sauce has naturally occurring msg. Soy sauce is found in high abundance throughout a lot of asian cuisine. Are you trying to find the point in cooking asian cuisine? I really enjoy asian food. I think there is a huge point in cooking it. ← MSG can be found in other cuisines and not just Asian. If you have to put it that way then what's the point of cooking any cuisine. I am talking about the synthetic msg and not the type produced in soy sauce.

At least the guy is not lying to the public that he is using MSG. My question is what the point of cooking high quality and fresh ingredients with MSG?

ooh, how genteel! ← Sorry...I just don't think Japanese beer is like angel piss. True that the lagers from Karin, Sapporo and Asahi are clean, crisp and best served ultra cold. But what about the flavor and aroma? It is like drinking water (I am sure most of you will disagree with me). The best Japanese beers I think are from Hitachino Nest Beer from Kiuchi Brewery. Their White, Celebration and Red Rice ales are great. http://kodawari.cc/engpage/kodawari/html/hitachino.htm Cheers

I love Thai, Vietnamese, Jamaican, Indian, Indonesian and Malaysian curries...But Japanese curry is my starter or intro curry. To me, curry is like martial art. Every style has its own identity and advantage.

Try the hamachi-kama (yellowtail collar). The flavor is quite neutral.

There are debates on the birthplace of this dish. Some argued that it is from NYC and others said West Coast. And there are claims from Toronto.

I like them both but sandwiched in a mantou is more common in the NYC Chinatown.