jogoode

Drier? Is this what Steven means by: ?

So I've eaten thai red curry for the last four days, lunch and dinner. Now it's time -- b/c I have no red curry left -- to move on to panang. Is panang a red curry, and therefore can I substitute panang paste for my "homestyle red curry" paste in the recipe I've been using? Or do I prepare it differently?

I am just discovering the gustatory joys of wine and spirits. But I always choose wine over cocktail. Now I can work to overcome this bias. Also: JAZ, can you recommend a book on grammar that might serve as a cheap class? I'd like to start deconstructing.

Hi, I made a wonderful red curry with chicken, potatoes, and green beans thanks to mamster's recipe. But now I have a ton of curry paste left over. I've read it only keeps for 2 days in the fridge after it's opened. Is this true? What about my tamarind concentrate?

Hi, I searched for some threads on posole and did not find an answer to my question. So here it is: In my experience, posole is accompanied by a plate of onions, cilantro, lime, and chips that you mix in while you eat. (occasionally I see radishes) I understand that there are probably different versions, etc... And the only posole I've eaten has been served by restaurants in downtown Poughkeepsie (a city with a large Mexican population and a number of great restaurants that cater to Mexican customers). Please tell me if these tasty extras are particular to the posole of a certain region or if they should accompany all posole.

In "... Something I Ate" Steingarten says to use parchment paper, I think, and keep it on the bottom shelf. It seems most people agree that the P-R is better in Italy. But I know you all don't wait around for family to bring you a hunk back from Reggio-Emilia. So, what do you buy in NY?

I bought my first block of good Parmigiano-Reggiano from DiPalo's recently. Because I'm a sucker for Jeffrey Steingarten's recommendations (and because I bought 2 pounds ), I haven't tried the cheese that Murray's, Gourmet Garage, etc... sells. DiPalo's sells it for something like 10.50/lb -- should I even try the 17.99/lb stravecchio at GG? (I searched for a thread on this subject but couldn't find one...)

I think I remember Grimes or someone from the Times praising the creamed spinach at DB Bistro... Anyone tried it? What makes it so good?

Hello chef, thank you so much for your time. 1) How do chefs feel about borrowing techniques, recipes and menu concepts from one another? I assume the "Oysters and Beer" is a variation on Keller's "Oysters and Pearls". Is everything you observe in a restaurant's kitchen fair game? I am a young food lover and have no experience in restaurant kitchens, so these little details of chef interaction fascinate me. 2) How often are you in the kitchen at Trio? 3) Do you employ assistants that do not cook? I have a disability that makes it hard to get jobs in restaurant kitchens. But I have heard many chefs have general assistants who help in other ways. Do you? How common is this?

Hi Janet...I loved your article. I'm in college now, and I see some of the worst eating behavior imaginable. The fridge in my house is filled with I Can't Believe It's Not Butter, skim milk and low-fat yogurt, and cooking typically involves the microwave. Fortunately my roommates and I no longer share groceries, and I have my own section of the fridge stocked with full-fat goodies.

Holly, Your Website is incredible! And I wanted to tell you that I saw you on the Sandwich Show on channel 13 (13 in NY/NJ). That was before my and eGullet's paths converged.

Thank you all so much for the suggestions. The more suggestions I get the more arduous this trip will be for my beach-bound buddies. In your responses, I heard only one mention of mustard based BBQ. I heard that was all there was in the CArolinas. What's the deal?

My friends want to drive from NJ to Florida for some beach fun. I only agreed to drive with them if they stopped for BBQ along the way. I'm looking for recommendations in NC, SC, and Georgia. I'm not limiting myself to BBQ so more general recs would be great too. To keep the discussion as specific as possible, I'd prefer restaurants in the eastern part of each state.

all that effort on the part of the restaurant just so you can smoke after your meal. I've never been a smoker but have always wondered if the taste of smoke ruins the lingering flavor of the meal. Do some people smoke during the meal?

I think D'Artagnan sells game birds and wild hare, etc....some from Scotland. On the website (www.dartagnan.com) and in their catalogue, they warn you to "watch out for the shot"!

all that effort on the part of the restaurant just so you can smoke after your meal. I've never been a smoker but have always wondered if the taste of smoke ruins the lingering flavor of the meal. Do some people smoke during the meal?

Hi Ms. Hesser, And hi Mr. Dixon, I am a young food lover and an aspiring food writer. I have been writing, reading, and eating, and I plan to do some traveling after I graduate from college. I love to cook but have a disability (missing right arm) that makes it very difficult for me to get a job in restaurant kitchens or even as a waiter. One restaurant owner took one look at me and said that he only hired women even though the dining room was brimming with male busboys and waiters. Is there any way to get similar experience without working in a professional kitchen? Thanks.