bpearis

There are rumors flying around that Jay McInerney may be the next NYT critic. Is he going to have plastic surgery beforehand? He's appeared on Molto Mario numerous times. Seems rather silly to me.

Tampopo is one of my all-time favorite movies, food-oriented or otherwise. I think any film where there is obvious passion about its subject matter is worth seeing. There is much passion in Tampopo. It's also very funny. Nearly perfect.

$7.50 could stuff four people to the gills at Fried Dumpling.

Congee Village: Razorclams with Black Bean Sauce at Congee Village; Congee with frog and preserved egg; this eel casserole thing, don't know the name. snow pea shoots w/ garlic NY Noodletown: the salt-baked squid (or soft shell crab), the roast baby pig, the shredded duck with flowering chives, the pea shoots, sea bass with lemon sauce. It's kinda hard to go wrong there. Funky Broome: pork-stuffed lotus root hot pot; tiny little whole deep-friend snow fish (you eat it head, bones and all); anything BFT style (fried and showed in minced peppers and cilantro) Dim Sum Go-Go: the roast chicken with crispy garlic stems; white sea fungus w/ chinese broccoli; most of their dim sum is very good (snow pea leaf and three-star dumpings are my faves) GS International @ 9th and 51st: wontons in red oil; braised beef fillets with chili sauce (hottest thing i've ever eaten in my life); that "green parot" spinach dish; smoked tea duck; tofu family style; gui zhou spicy chicken; red cooking pork with chesnuts The dumplings at Fried Dumpling.

Is there such a thing as an authentic burrito? If so, what is it? I thought it was an American bastardization of Mexican food. A tasty bastardization.

The correct spelling is Chipotle. And I just had a carnitas burrito from the 34th street location. It's good! Bayless should be hawking these guys...

Here's a semi-homemade idea I can get behind (more): Big chefs cook with Velveeta.

I smell the next eGullet Q&A....

Marion Burros seems to have the job, at least until they announce the real new critic.

from his picture, he looks like he's in his mid to late 40s.

Off topic slightly, but just saw Mario Batali in a Cling-Wrap commercial. It's a little cringe-inducing, but he hasn't sold-out his chef's reputation.

I'm sure if you order a combination dinner, you can keep it at your price range but then you're not going to get what makes SY so great. The two times I have been it was a little over $100 per person -- including a beer. Are your reservations for the bar?

Seems like Sam Kinsey's crock pot idea would indeed be the perfect way to handle that last requirement. I'm officially hungry.

Yes, I think there is. It was on an episode of Mario Eats Italy, I wish I wrote it down. ...and the width of tagliatelle is directly proportionate to the height of one of Bologna's towers. Here's the recipe from that episode of Mario Eats Italy. It's somewhat different and more detailed than other Mario recipe Jason listed.

Isn't there a plaque of the official recipe on some government building in Bologna?

The first article in The Man Who Ate Everything, you listed your then food phobias -- number one being insects. You said you'd tackle that one after all the others had been overcome. The article has you vanquishing the rest of them but you don't get around to trying the creepy crawlies. Yet, back when you co-hosted NY Eats with Ed Levine, you listed Peter Menzel and Faith D'Aluisio's Man Eating Bugs as one of your top five must-own books on food. Does this mean you've conquered your last fear? If so, what are the best, most delicious insect dishes you've had?

did i miss the announcement... there's a steingarten q&a on monday?

Rico's Tamales Oaxaqueños Fifth Avenue and 46th Street, southeast corner, Brooklyn. They don't have a phone. Truly awesome tamales. It's all they do.

I live about four blocks from Peter Luger's and the neighborhood is quite safe. I've been there four or five times and can't imagine getting a "flavorless" steak there but I'm sorry you did. I'll agree about the sides, though -- they're really not anything special.

There's also the roasted chicken with the beer can up its butt.

What I remember about TFG is how he'd feature about 15 dishes in one half-hour. He would start one and then start another and he never really finished any of them, but there they were at the end of the show. That said, I thought it was fairly informative in the same way that David Rosengarten's Taste was. Jeff Smith went to Itally to where they make Parmigano Reggiano. I had no idea that there was this stuff different than what I was using the green can at the time (college in the late-'80s).

I think the idea was to buy one big one. Home depot sells them as big as 12x12.

Alton Brown reccomends just buying a 12x12 unglazed quarry tile. I'm sure you could get for cheap at home depot, probably under $10.

anybody know their delivery range?

there's a lengthy post (with lengthy follow-ups) about this event on a certain other food website with the initials CH. Some may even recognize the exhaustive, almost clinical writing style of the poster.