roryrabbitfield

I ate at Blue Ribbon Sushi (5th Ave near 1st Street, Brooklyn) last night. It was really great. They have a few interesting touches, maybe they do this in their Manhattan location, but I don't know because I haven't tried it. I ordered green tea, which came in a wine glass and contained a round ball of tea leaves, tied together at the center, like a pompom. I've never seen this before. They happily refilled my glass with hot water whenever it was low. I think it would be better to provide a teapot with the pompom in that, because it's not ideal to drink a hot drink from a wine glass, and the refilling-when-low approach means your first glass is strong and the rest are progressively weaker. Next came miso soup with mushrooms. Here, the interesting touch was that they provide you with the miso paste in a separate bowl, which you mix into your soup to taste. You can use a spoon to mix the paste with a little broth, then add the thinned-down paste to the soup bowl. I thought this was an interesting and nice touch, but might not think so on the second go-round. I think that adding the miso separately does little to improve the soup. It's great for DIY advocates though. I got a seaweed salad next. Four varieties of seaweed, each served in separate piles, on the same plate. It was good, and there was a lot of it. I didn't finish one of the varieties, left most of it over. The waiter was VERY concerned about my having left it over, and came back to check if there was anything wrong with it. They were seriously concerned! They offered to give me something to replace it, but I assured them it was fine, there was nothing wrong with it. (They ended up giving me a free dessert at the end of the meal.) I tried their special "Blue Ribbon" roll, with lobster and black caviar. I have to say it didn't blow me away. The lobster wasn't used to its best advantage somehow. The roll is $16, due to the premium ingredients, but there are probaby more exciting flavors in the special rolls section of the menu. I also had a few a la carte sashimi pieces, all exceptionally fresh. Try their Plum Wine (Ume Shu). It comes with a pickled plum. tasty. It was a treat to eat at such a great restaurant so close to home (I live around the corner.) The bigger treat was to eat at a brand new place that is trying so hard to be top notch, and is supremely concerned with customer happiness. I left feeling like they had treated me in a very special way, and I will happily eat my way through their menu (which will be an expensivew project). The interior is beautiful too. It is open for Dinner only. Closed Mondays. Rory

Well, I went to Vermont and I've returned with a brief report on 2 restaurants. A Single Pebble (Burlington, VT): They have opened their 2nd branch, this one in Burlington. It is excellent. We were a group of 5, and we ordere small, medium, and large dishes. Everything was excellent and (as far as I know) authentic. We were all delighted. It seemed surprising to find superb Chinese in VT, but there you go. I don't have a lot of details to give, but I can tell you that my friends who live in Burlington rate is as one of the very bets places in the city. Dog Team Tavern (Middlebury, VT): This is possibly the most unusual place I have EVER eaten. It's just off route 7, just north of Middlebury. The weirdness begins upon arrival, when you find out that you order your meal right there, standing, with the order-taker person waiting impatiently. They have a board posted there in the lobby, and you have a moment to look it over, pick something, and then they ask you to wait for your table. The next weird thing is that when you do get to your table, your appetizers are sitting there waiting for you. I found this really amusing. Why they do things like this is a big mystery to me. The salad course is somewhat sad, but pretty much what you'd expect in a place like this. Lots of iceburg and anemic tomatoes. They bring a selection of dressings, which probably came from a bottle. Then comes the sticky buns. Yes, they give you sticky buns BEFORE your entree. Bizarre. Fortunately, you are allowed to take them home instead of eating them right before your big, heavy meat entree arrives. By far the most strange (and embarrassing) part of the meal is the relish wheel. They bring a large wheel, like a ship's navigation wheel, right up to your table (it rolls). There are 6 metal buckets hanging by their handles on the 6 spokes of the wheel. Each one has a country style relish (cabbage, beans, apple butter). You can eat these with bread or with whatever you've got on the table at the time. The server gives you a little presentation about the wheel and the relishes, which I wished I had videotaped because there is surely nothing like this back in NYC. Eventually, they take it away from you when another table's turn to use it comes around. The main event is the only course worth remembering. They are known for their meat dishes, and if you order anything else (like I did!) you lose out. My husband's lamb was quite good, I'm sure there's nothing as good for miles around, but being from NYC it doesn't compare to what we can get here. That's all folks. Rory

Does anyone know if it will be open for lunch? It's so annoying that many of the best restaurants in the Slope are dinner only. What's a girl to do for the 2nd most important meal of the day? Rory

Wow, thanks for the great info. I'm headed to Burlington, VT and North Adams, MA this weekend. I can't wait to try some of the VT places mentioned in this thread. You guys rule.

Well, I found the restaurant Toby was recommending, but it's not open for lunch on Sunday and lunch tomorrow is my only meal! Oh well. For those who are interested, here's the info: Hong Thanh Reading's favorite Vietnamese restaurant. New convenient location. 6th & Court Sts., Reading, 610-374-0434 Other reading restaurant info here, on the Reading symphony orchestra's restaurant page: http://www.readingsymphony.com/restaurant.asp Maybe one of those other ones will be open... Rory

I make several trips a year to Reading, PA from NYC. They are very quick (I don't stay overnight, though I could if I had something good to do). I'd love to know what interesting foods there are in or near Reading (or even non-food attractons). I'm actually going tomorrow, and would love to find something to spice up my trip. My path does not take me through the Philly. If anyone knows of interesting things right in or very close to Reading, I'd love to hear about it! Thanks.

Last night was really fun. It was my first time going to Sripraphai, and it is worth the trek, even if you live in Iowa. I am happy to have had a chance to meet other eGulleteers, some of whom live around the block from me. I am going to think about a place to have a future eGullet dinner, probably in Brooklyn. Hmmm... The best thing about last night, maybe better than the food, was being with people who really LOVE FOOD. So often, I go to a restaurant with friends or family, and the attitude is not so enthusiastic (people who aren't hungry, who don't want to try new things, have narrow taste, or any number of reasons to not dive into food). La Niña, Daniel does think that he knows you from somewhere, but he doesn't know where. See you Wednesday at the Indian dinner.

Hi! Sorry I didn't get back to you sooner, Nina. Yes, we're definitely coming on Monday to Sripraphai. We're so happy we can make it! Yay. See you there.

As luck would have it, my 11/18 obligation has evaporated. I am now free to attend the Sripraphai outing after all! Can I attend with my husband, Daniel? Let me know...

Thanks for the input on "Art of Eating." I think I'll subscribe. I can't even keep track of how many subscriptions I have. Oy.

Yay. I'm really excited that Daniel is now on the real list, as opposed to the wait-list. Suvir, you better not give up your spot! I'm looking forward to meeting you. Though I am SO curious to know who these anonymous people are.

Two differenet brands of pasta machines account for almost all pasta machines sold in the U.S.: imperia and atlas. They are basically identical; get whichever one you can find cheaper. They come with attachments for cutting the sheets into different widths. I even have a ravioli attachment that actually works quite well but you have to practice a little. Pasta machines with a motor are a waste of time (how hard is it to crank the handle?) There are maches that make the dough, but these I think are worthless too. Making dough is so easy. Most books instruct you to do it on a table top (put the flour on the table, make a well in the center of it, add the eggs, and gradually incorporate the flour into the eggs), but I find it much easier and neater to do it in a large bowl. Good luck! Fresh pasta is the best.

Doh. Of course the whole point was that you wanted a cheese-less pasta sauce. Just omit the cheese and it will be fine. Really.

I've been wanting to try a classic Sicilian dish called paste con le sarde (pasta with sardines). Instead, tonight I made this variation. (Funny making a variation on a classic that I've never even tasted! The traditional dish has fennel, which I omitted and used onions instead.) It's really good. If anyone makes it, let me know what you think. Suggestions for improvement welcome! Pasta with sardines, onions, anchovies, rasins & pine nuts For 1 serving In large pot, boil plenty of water with enough salt so you can taste it in the water. In a medium sized frying pan, heat 1-2 tbsps olive oil. Add 2 cloves sliced garlic. Add 1 onion (cut into thin rings) and saute well. Add pine nuts. Throw 4 ounces of pasta in the boiling water. Put some of the boiling water in a small bowl with the raisins to soften them. Break up half a can of sardines. Remove as much of the bony spines and the tails as you can. Chop up 1-2 anchovy filets. Throw them in the pan with the rest of the stuff. Add the softened raisins (drained). Add leaves (chopped) of 1 sprig fresh oregano. Add a little more oil if needed. When pasta is cooked, remove about 1/2 cup of the cooking water and save. Drain the pasta and throw it into the pan with some of its water still clinging to it. On medium heat, stir the pasta and the sauce around for 2 minutes. Add a little of the cooking water if it's dry. Add salt/pepper as needed. The fish should be all broken up, and you want some moisture in the pan so that you get all the brown stuff off the bottom of it. The pasta will be coated with a brownish sauce. (Optional: add some bread crumbs.) Put the pasta in a shallow bowl. Grate plenty of good fresh parmesan or romano cheese over it. (Yes, I know Italians don't use cheese with fish.)

Hey, how about a quarterly called "the Art of Eating" by Edward Behr? I got a thingy in the mail about it. It looks interesting, but from what I can tell Edward Behr is the only person involved in the publication. I went on their web site www.ArtofEating.com which didn't offer too much info on contributors, strenthening my suspicion that this quarterly is a one-man operation. Who is Edward Behr? Anyone know this magazine? It costs a hefty $39/year, but a special offer in the mailer I got gives you a 5th issue for free with the subscription (I think you can get this special offer on their site if you mention that you heard about it) I'd like to check it out before subscribing. Is it available in magazine shops? I've looked around and find none. Anyone with info/opinions on this publication?

Hi All, This event sounds better and better every time I check in. I will bring some interesting beer for my BYOB contribution. $45 sounds like a fair price for such a special meal. To summarize the whole picture (please pipe up if I've got something wrong): We're on for Wednesday, November 20, at 7:30 p.m. at Diwan (148 East 48th Street). Phone: 212-593-5425. Cost: $45 each (includes lassi drink and soda). Exact change in cash appreciated. BYOB for alcholic drinks (Nina is organizing wine/beer contributions). We'll be 40 people, and there is a wait list for people beyond that. Hope I got all that right; seemed like a good thing to do.

Actually, all the goldfish are dead (all 2 of them). I had various Panchos and Leftys over the years, giving replacement fish the same name as the one that had passed. There never was a righty. I get so many questions about my fish that I really should start a new tank. I once even got an irate email from somone who felt that the bowl was too small to hold a goldfish (not true!) Their names come from a song I like by Townes Van Zandt called "Pancho and Lefty".

Thanks for your kind words. Well I would love to share the recipe.. Will try and write it soon. In the meantime.. care to share what you would do if you were making a Curried Steak? Hmmm...well, here's my guess. I'd make a nice curry sauce, yogurt based, not too spicy but not mild either...I'd serve the steak perfectly broiled, with the sauce over top of it. This is my best effort, not being a curry expert. How'd I do? Please post the recipe!

Wow. This is going to be a blast. Mr. Rabbitfield (Daniel) and I are looking forward to this so much. I'm really excited to have found a group of people who are more food-obsessed than me; makes me feel less pathological.

I'm in if it's the 14th of November. Out if the 18th. Eager to see what happens and dying to try the food at Sripraphai. Yum!

Wow, I can't wait to read it. I'm sure it's going to be GREAT! Any chance of getting a preview on the curry steak recipe? : )

Suvir, are you coming out with a book? When? Title?

Ummm...can I get my husband's name on the wait list too? Sorta forgot to think about whether he was coming. Oops. Thanks. Let me know...

Hi Rosie. I am into rabbits. I have a friend whose last name is "Hassenfeld" which means "rabbit field". I liked it so much, I thought I'd use it for my web registrations & stuff like that.

I can't make it on the 18th of November, would prefer the 14th if possible, but I'm a late comer to this discussion. Just my 2 cents.