Pan

Learning about the way that propaganda is used in advertising, politics, etc. should be part of every child's education. Learning how to construct honest arguments that are not mere propaganda should also be part of every child's education. Many students think that ignoring any opposing view makes their essays stronger, rather than less believable. Perhaps exposure to advertising has something to do with that. But I think we can see that awareness of advertising methods is an issue that goes way beyond food...

This is awesome already! Great pictures, and I've always enjoyed the way you use language. Jamie, will you be commenting on your feelings about being recognized or anonymous in this foodblog, or should we look elsewhere for your take on that?

What can I say? That really looks awesome!

I don't often post to this thread because I think that a lot of the time, I don't eat anything that's more than merely good. But the most delicious thing I ate today was the Beef Tendon with Spicy Peppery Sauce I had as part of my dinner at Grand Sichuan St Marks tonight.

By underpowered, do you mean underseasoned?

You mean the "Chinese Vegetable (bok choy) with Oyster Sauce" that typically comes as a small side dish in a Cantonese/Hong Kong style place like Greater New York Noodletown isn't really pretty much steamed bok choy and oyster sauce? I believe it is.

As a general case, I would agree entirely. And here's another person who's had very good experiences with service in France, with very few exceptions. The fact that I speak some French (pretty good though with some accent, when in practice) helps, but then again, I also usually get good service in the US. By the way, I also found the Quebecois really nice, which is quite unlike the stereotype about rude Quebecois that I've heard from various people (especially some Anglo Canadians, it seems). I assume that my being able to speak French helped there as well, but isn't it reasonable to try to speak some of the local language in any case? It seems to me that most of what we're talking about really has to do with whether a traveller has made an effort to learn about and show respect for local customs, and it wouldn't be surprising for those who show they're making an effort to be treated more warmly than those who show they aren't. I recall being in Budapest and learning enough Hungarian to answer "Mast nem kerek, köszönöm" ("I don't want anything more, thank you"), the appropriate answer for a question about whether you want anything else. Just for that effort, I got a smile and an exclamation of "Nagyon jol!" ("Very good!") So in the end, people in different parts of the world really aren't that different. The customs are different, but I think for the most part, the desire to be respected is the same.

Balinese name: Babi guling. Great stuff!!

Great idea. Keep us posted if and when the time comes.

Aren't you referring to the Sunday New York Times Magazine Section rather than New York Magazine? I've always been under the impression that NYMag is an entirely separate entity from the Times.

Without looking it up, doesn't that mean "fatman's"?

Beautiful! Where did you get your duck liver lap cheung, Karen? I tried shopping for it in San Francisco China Town a few weeks ago. They told me they haven't carried this for a long long time because the FDA banned import of duck liver.[...] ← Aren't there plenty of domestic ducks?

This topic has come up before, but not in its own thread. I think this is an important topic, so I have changed the title and put a link to this thread on the pinned "THE BEST" thread for added visibility. Carry on!

Right. In Malay, makanan Orang Putih (white people's food). Just like Japanese, Korean, Chinese, Vietnamese, Thai, and various other styles of food from East and Southeast Asia are lumped together as "Asian" in the US. In a real sense, I don't know what "Asian food" is.

It's been really interesting to follow the life of a farm wife for a week. I expect this will really humanize the experience of vegetable-buying for many of us.

I love salads like that, and welcome, milli!

Daniel, I think you're going to have to privately send passwords to those who are going to patronize your underground restaurant (don't post the password, of course). I'd love to be one of them.

Weren't Bronfman & Co. also bootleggers who smuggled alcohol across the Great Lakes and such?

Nope. "Negres" is a plural noun, not an adjective. Black heads would be "tetes noires."

Read the rest here. And if that Yahoo! link dies, look on AP, as this is an Associated Press story.

I thought it was time to bump this useful topic. Do any of you have some new thoughts about steak in Manhattan?

It would be fascinating if she became a member of eGullet and posted her own versions of all these dishes.

Not for me. There are only 6 pinned threads on the New York forum. Do you have your browser set to show only 5 topics per page? Then go into "Options" - "Board Settings" - "Number of topics to show for each forum page" and toggle the number 100, or whatever number of topics you'd like to show on a page (I have 100 set). ← You misunderstand. I didn't say the pinned topics pushed the forum (aka floating aka active) topic listing off the page but off my screen. When I visit the Montreal board these days, I can instantly see whether any new posts have been made since my last visit because the top two forum topics are visible without scrolling. On the New York board, I can't because the pinned topics have pushed the forum topics off screen.[...] ← Oh, you're right, you have to scroll down one mouse click. So be it, if you ask me. (Note: That's a personal view, not a policy statement in any way.) And now, I'll bow out, as this technical talk isn't really about going local in Montreal and Quebec.

Could you please give me a link? I've tried twice but I can't find it. ← Just click on the linked text in Chufi's sig.

Yes, applesauce is traditional, in my experience, as is sour cream. I always liked to put applesauce on them when I was a kid. Does anyone put finely crumbled/chopped parsley in their latkes (I mean, in the dough-or-whatever, itself)? I seem to remember doing that when we made some at Hebrew School back when, but it could be a false memory. Yetty, what's the green thing you used to garnish your latkes?