markemorse

I'll first add my tiny voice to the chorus of people congratulating you on overcoming (or at least learning how to coexist with) The Lizard Brain and getting serious about controlling the shape of your body ( )...as a co-battler I can back you up 100% that it's all about being mentally prepared... And secondly, thanks for the great pictures of The Linkery...I've been on their email list for a long time even though I have no idea how I got on it and my chances of actually eating there are very slim at the moment...but still, great to finally see their food! thanks for the great blog... mem

Great, thanks for that. I just Google Mapped Hae Woon Dae, I don't know how my memory had moved it inside the perimeter...it's a good hike from Brookhaven. Thanks all... mem

Good to know...time must have smoothed over the inconvenience of getting out to Hae Woon Dae in my tiny mind. Further developments....the more I hear about their plans the more I think we might be dealing with smaller factions splitting off in their own directions...some will be brave enough for MARTA, so I'll be modifying my recs accordingly. in any event, thanks a bunch for your help. I'd still be interested in hearing further intel on Korean BBQ if any shows up.... mark

I felt that same foolishness earlier when I had the same thought. We'd probably have to ask the folks on the Korean Home Cooking thread.... mark

And (sorry for all this bad news), is it possible that Yong Soo San is closed?

Thanks for the reply...yeah, I was kinda hoping for good charcoal BBQ just because it's great-tasting and out of the ordinary. I'm hoping they have a hotel courtesy van (do those even exist anymore?)...I guess it is kind of a far cab ride, huh? Maybe PM me if you've got any brilliant, unique dining ideas closer to Brookhaven? thanks again.... mark

hey therese, thanks for the reply.... Blissful Glutton has had multiple dissatisfactions... On Citysearch, someone found a piece of metal in their oxtail soup... Saw a couple negative comments somewhere else as well, can't 'member now.... So I thought I'd check. I thought BBQ would be nice, and I like Hae Woon Dae's atmosphere....it's a group of 10 Dutch folks, they're staying near Oglethorpe, Korean is hard to find over here, etc. I'm open to other no-miss Korean suggestions in the Chamblee area as well, BBQ or not.... Thanks! mark ETA: Accidental "Submit" left me with a semi-nonsensical post...sorry.

Hi, Trying to send some friends to a reliably great Korean place in Chamblee...Hae Woon Dae was my fave when I lived in ATL, but that was 2001...I've read horribly mixed reviews of late. Has anyone stepped up to fill their shoes? Thanks! mark

I also received this as a gift and probably wouldn't have bought it for myself b/c (as mentioned previously) it's not a tremendously sexy book. We do use it, mostly as a reference for cooking times, but there is at least one great recipe: Gabrielle's Lemon Squares (the link is from the HTCE website). My wife thinks she added a bit more lemon juice, but other than that they were amazing. There's also a nice lemon cheesecake recipe that worked out perfectly. mark

Along those lines, we accidentally washed a bag of weed and at some point soon thereafter we were drunk enough to try and smoke it (it had dried)...it became known as "doap" (rhyming with and tasting like "soap", also pronounceable as "doe-ap" to distinguish it from it's less-soapy homophone)... i'm just saying. mem

Hey John, Thanks a bunch for the response (and for all of the compendia that you're constantly doing....they've been invaluable). It's looking like we've got a short drive to Geneva that day, so a sit-down dinner is a distinct possibility. The Buvette des Bains looks great, but I can see the service being very slow...anyone know if this is the case? The only downside I can see for Brasserie de l'Hôtel de Ville is that Frommer's recommends it... , haven't found an online menu yet. Chez Jacky's menu looks nice (tho it seemed a bit expensive til I remembered that the prices were in CHF!)... I'll let you know what happens... mark

To quote a massive understatement from the linked NYT article, "the Web has transformed a lot of things..." ....the more we're talking about this, the more it's reminding me of what technology is doing to music publishing/recording, in terms of giving what has historically been professional-level distribution to motivated amateurs. I'm not sure where Peter's loyalties lie here, but to try to answer his question: this can go one of two ways. Either we end up with a crowd of insta-pundits with flimsy credentials weighing in redundantly on topics with which we the readers are more familiar, or...(like eGullet), a distributed network of interested parties can create a mulitfaceted discussion around a topic that covers more intelligent ground than one journalist is likely to be able to do. Something I meant to differentiate earlier: one reason I hope blogs stick around for awhile is that as a consumer of blogs, I now have easy access to intelligent, opinionated content that has not been focus group-tested and otherwise marketing-homogenized to the point of utter non-offensive blandness. The term "professional blog", accepted though it may be, is kind of oxymoronic to me. As soon as there's a project manager or marketing person working on a blog, it is just another commercial website for me and I'm generally less interested. mem

hey doc, great writeup and photos as always... i'm curious, in miami this january i ate at a fantastic peruvian place, and just before they served my seafood chicarron, they brought out a baguette accompanied by the best green salsa/sauce i've had in a long time. did you encounter anything like this, and if so, any idea what it's called? it had plenty of herbal chile heat, no tomatillos.... thanks! mark

I'm still trying to recover from having seen "tripe" and "D-cup" in the same sentence.... Great photos.... Can you elaborate on what 7 spices are in Lebanese 7 spice? mark

I think in some ways it's probably like any creative endeavor...it depends on why you got into it in the first place: if you did it for recognition or affirmation, you're going to keep doing it based on whether or not you achieve that and whether or not it satisfies you after all. If you got into it as a way of exercising your mind or your demons or whatever, you're going to keep doing it as long as that keeps working. I don't think it necessarily has to be treated as something with a limited shelf life... mem

Well. My general understanding is that there's no English word for it because it's the Dutch word for the Nederlands-ification of the Indonesian kitchen. So, it's a very specifically Dutch thing. The best explanation I've seen of it is in this Rotterdams Kookboek from Linda Roodenburg (click, in Dutch)...I'll translate it if you don't have this book.... mem

Ah, good to see you've joined my quest to de-mystify the Dutch-Indonesian kitchen. I personally don't think it's based on a Dutch recipe, I think that the name is taken from the Dutch word for bacon (because of the visual similarity in the layers), but that the concept and technique are Indonesian. Wikipedia suggests that the original source might be German (click), but maybe they mean Austrian, a la dobostorte, which is actually Hungarian in origin? OK, glad I could help de-mystify things. Looking forward to an informed opinion, mem

Turns out I'll be in Geneva for a day in a couple weeks...I'm looking for "what to eat" recommendations more than "where to eat"...I won't have very long at all to focus on eating, so I'll probably just end up dashing out for something. But what? Any streetfood/takeout recommendations are welcome. No limits in terms of style, spiciness, squeamishness, etc. I'll be based at this address: 12 bd de la tour 1205 genève/ch in case anyone has any neighborhood-specific "Where to eat" tips.... thanks! mark

Thanks to all for their input. I just wanted to post my results, the writeups are here on my blog, but in short we ate best at Talula, Mark's South Beach, and this little place called Fifty. Moshi Moshi was very good as well, if a bit weird on the service side. mem

Lamb was the first thing that popped into my mind as well. Or shrimp, using a shrimp stock in the risotto as well. Seasonings: for lamb I'd do thyme or oregano, and with shrimp rosemary or fresh basil. Good luck... mark

If I were in NYC for a solo V-Day, I'd have to consider Twisted Burger's Breakup Burger with garlic mayo (although I realize you're not a cheese person): "The Breakup Burger, as you may or may not know, is about a third of a pound of grilled ground beef dressed up with a ripe slab of Limburger cheese and a pile of chopped raw onion." mem

Hey Bryan, a non-food-related travel tip: roughly 75% of my trips through Paris involve having luggage lost at Charles de Gaulle airport. On the upside, it's always made it's way back to me, but still: anything you can't bear being without, keep close at hand. Good luck! mark

When we're doing an Italianate menu with a filling main course we tend to steal light antipasto ideas from this great bar that we used to live down the street from in Siena. Since that place doesn't have a cookbook out yet, these are all Batali recipes: Cipolline in Agrodolce Another Cipolline Variation Carciofi Fritti Carciofi Sott'olio Carciofata Polpette di Tonno e Ricotta And for next year's main course...Braciolona

I've always wantd to do something like this.... Never have, though, so can't vouch for this recipe. I'd nix the Dijon and add fontina or another more interesting cheese... mem

Great, great topic and photos!!! I was just in South Beach, Miami for a few weeks and my girlfriend's breakfast of choice was empanadas...so we tried plenty of varieties. It ended up being most efficient to go to the Charlotte Bakery on Washington St. where they had not only chicken, beef, cheese, and corn empanadas, but they had mulitple regional varieties of each: for example, three different varieties of chicken empanada: Chilean, Argentinian, and Venezuelan (L to R): Not the greatest photos, but...it was like 7 in the morning on a cloudy day at the beach... So good. My girlfriend preferred the Chilean, and it was excellent indeed...the best thing about it was that, although it was the crustiest of the three, the crust actually tasted like something, so there was no temptation to just eat the filling (who would do such a thing?)...I liked them all: the olives were essential to the moistness and general success of the Argentinian one, but the Venezuelan one was the softest/juiciest of the three because of the corn-based dough I imagine...I didn't try the Pabellón empanada, I wish I had known what it was....anyway, they were all good, go to Charlotte Bakery next time you're in Miami. mem