afoodnut

It's not clear to me what you're saying here, so please bear with me for the question; I hope what I say makes sense. Does Chinese have the word soup in the language? If it does, what are some examples of Chinese "soup" ? Or is it just a matter of translating the words differently? In other words, if what we call in English "wonton soup" in Chinese is called something else, does it make it any less a soup? Or is it that the emphasis is on the wontons, with the broth (soup?) being just an accompaniment, not an important part of the dish?

For everyone looking for Lizano hot sauce: I was reading the Denver Favorite Italian Red Sauce thread, and what should be at the top of the page but a google link for ordering Lizano Sauce?

Caveat. This is not a recommendation, rather an acknowledgement. When I first visited Colorado, far too many years ago than I even care to think about (okay, if you insist, alright, almost 40 years ago) I stayed with friends in Denver. They told me there was a well known, well loved place for Italian food. But it was quite a drive, way up route 287, in Louisville, one of the old coal mining towns that had a large Italian population. They went on to tell me that in fact, there were actually two restaurants, across the street from each other. There were stories of families, beset by rivalries, marriages, and betrayals, but most of all, of red sauce. The first of those two restaurants was the Blue Parrot. Colacci's was the other. The Blue Parrot is alive and well today on Main Street in Louisville. Edit: The Blue Parrot first started serving in 1919. Pasquini's is now in the space that was Colacci's. The food? They're both red sauce Italian, okay if you're hungry and in the neighborhood.

Thanks for posting that Robin. I didn't know of the China Gourmet connection. For what it's worth, I never liked China Gourmet, but also never knew of its secret menu. I remember when China Gourmet first opened, they made a big Boulder splash because you could get brown rice if you chose. What's a bit strange is the suggestion that Spice China has a quiet ambience; it's a big barn of a place. It's only quiet when there's nobody there, and that's not always the case.

I only know of it as one of 2 decent Mexican restaurants to stop at near Grand Junction when on a road trip. (The other one is in Fruita.)

Yea Amy. As a pushy former attorney, I think that's what I was trying to say tongue in cheek by saying separate and equal. But I was looking forward to the dinging of the egg timer.

Would that make the two tables separate and equal?

They say the regional specialties are from Shanghai: Tendon, jelly fish, maichai(?) pork (pork belly?). They serve chicken *gasp* with bones, steamed whole fish, some interesting soups... The sad part is that the good/bad randomness is not connected to the dishes ordered; I can only figure out that it's connected to who's in the kitchen.

I sure hope we'll be able to do it family style. I want to taste (and eat) lots of different dishes. Assuming we have a congenial and easygoing group like we did the last time, we should be able to figure it out. As Mongo says, if someone else just wants to get spring rolls and soup, we can figure out how to adjust.

Dos Hombres?

Mongo- Have you tried Spice China on McCaslin in Louisville? Unfortunately, I've found it to be inconsistent, but its menu includes dishes that are unusual in Colorado (as well as all the standards); you can find ingredients like tendon, they have selections where the servers seem to be compelled to ask "are you sure you want that?" before taking your order. I just wish the cooking itself was always done well, but it's a gamble. I have had some very good meals there.

While I've often been advised by people wiser than I am not to volunteer, I think it's safe to do so in this case. If we decide to preorder, I'll be happy to help. (Since I haven't eaten at Dalat yet, I might even want to try a pre-gathering meal to sample their food.) The biggest issue in my mind: Let's try to figure out a seating configuration that let's us all converse.

Dalat on July 10th works for me.

When they ask what kind of dressing I want on my salad, I choose, and ask for it on the side. It's obvious to me that salad and dressing are not a single, unified dish. My choice of how much dressing, whether or not I like the dressing at all, is as good as the person's who's plating. When they just bring salad, and don't ask about dressing, it's usually because salad is treated as an important part of the meal, and how it's dressed is as important and treated as carefully as any other component of the meal; then I trust the chef/cook.

Amy's suggestion sounds good to me; it looks like June holds conflicts for many. And I agree with Lori: New Saigon has been my favorite Vietnamese restaurant for years. I've not been to Dalat, but I've only heard good things about it, and I know the chef there used to be the chef at New Saigon. So I vote for either Dalat or New Saigon on July 10.

A cut and paste from Another thread:

Katzenjammy- This Goat Meat thread includes some discussion about the strip mall. ludja- Thanks for posting this; I hope this thread will include all of Colorado, not just Denver/Boulder.

There's a tortilleria on Public Rd. in Lafayette as well, but I've had the disconcerting experience of getting warm, fluffy, moldy tortillas, and been charged different prices at different times, depending on who's taking my money.

In the denver/boulder meeting thread, conversation is veering towards Mexican food (right now, in East Boulder County). I think it deserves a thread of its own. If you do want to try La Familia, call first (303-665-8592). They keep some strange hours. Oh yeah, definitely. I've never been able to figure out the schedule. And the matrons that run the joint have never cracked a smile, even for my friends that have been regulars for a decade. But the rellenos are worth it. Some folks speak very highly of the chili verde too, but I prefer Efrain's. Mexican food is a staple in Colorado (and no, it is not the same as Tex-Mex, or Cali-Mex, or Mex-Mex, or New Mexican). What are your favorite places, from the gritty, grungy to the sublime? Not only the places you recommend when somebody asks for great Mexican, but the places you go for your everyday, convenient fix. To add to the commentary of what's in Lafayette, Casa Alvarez has expanded from Boulder and now has a branch on Public Rd. a couple of blocks south of La Familia, Santiago's, and Efrains. The deli counter at the Albertson's supermarket in Lafayette stocks fresh Mexican style cheeses made locally at a dairy in Brush Colorado (the name of the dairy escapes me at the moment) and carries products such as crema fresca. I ventured out to Erie the other day. (The main street is actually paved now.) I've been hearing good things about Casa de Mina. I went at lunch time, and the menu was fairly standard fare, so I finally settled for a burrito with carnitas, smothered. It was delicious, and huge, a bit more refined than a standard burrito; smothered with good hot chile, but not so out of the ordinary as to be worth a special trip ($6.95). I looked at the dinner menu, though, and the choices looked far more interesting, including a few different moles, fish, beef, chicken dishes beyond the standard burritos, enchiladas etc. It was more expensive than the standard Mexican as well, with prices for most choices ranging between about $10 and $18. The burrito I had at lunch was good enough that I do want to try dinner, to see if it might actually be worth the trek.

I'm in for Vietnamese, dim sum, or anything else, in Denver or Boulder, mid June or later...

One of the recurring themes in my experimentation with food is trying recipes that I find for Jewish versions of regional/ethnic (oh, how I'm trying to avoid these labels) cuisines. Some years ago, I found a recipe for gulab jamun, as interpreted by the Bene-Israel in India (in The Jewish Holiday Cookbook, by Gloria Kaufer Greene). It was enticingly described as fried pastry balls soaked in cardamom syrup. The recipe, unfortunately, was pretty awful. But ever since, I've hoped to learn of a good one. So, once again... could you share a recipe?

Surely you don't mean to suggest you're not a straight man? I've met your wife. Back to the question. Meat and coconut milk would be just fine; coconuts are plant products, not dairy products. The prohibition is on combining meat with dairy. Even better, fish is considered "pareve," neither meat nor dairy, so if you're cooking fish, there is no restriction on using dairy; you can use ghee, yogurt etc. Edit to add: Plant products are allowed to be combined and eaten with everything: meat, fish, dairy, other plant products.

Before posting this recipe, Mongo asked (in the Odors of Indian Cooking thread): This recipe would indeed be kosher if one were to substitute a fish with scales and fins for the bottom dwelling, non-kosher catfish.

Thanks for the recipe. It sounds just right for a quick and easy dish (and when the windows must be kept closed because it's snowing!) To explain this comment, a quote from the Odors of Indian Food thread: You sure it wasn't to keep the snow from blowing in the windows? Could you please elaborate on the nadan fish curry?

Sorry, I didn't mean to hijack the thread; I was imagining the aroma of popping mustard seeds and fried curry leaves...