Pan

Daniel, papayas grew in Massachusetts? Please elaborate.

If this were truly the realm of fantasy, how about a moa or dodo? I believe both of those birds were hunted to extinction, so I guess they were tasty.

I actually agree with your speculation, but I guess since we're both speculating at this point, maybe we should leave it there.

Welcome, Andi. It just seems like we're all experts. Once you get to know us, you'll see we're all just talking through our hats, but with fancy language. Just kidding. But seriously, only some of us are professionals in the food industry or really experienced in fine dining, and anyone interested in things having to do with food is welcome here. Plus, if you hang out here, before long, you'll pick up a bunch of knowledge about stuff you never knew existed. I'll let someone else address your question about posting images, because we've had some trouble with ImageGullet lately and I don't know if that's been fully resolved as of yet.

That would be like me telling my high-school-aged flute students: "I can play that piece easily, and it didn't take me long to practice it up. So, what are you waiting for?" You are a very advanced cook. Sure, you can do that in 4 1/2 hours. You think I can? Beautiful meal, though.

My comment: Less filling!

Congratulation, chappie! I like cider. I've enjoyed both American and French ciders. I usually don't prefer my wines dry, so I also don't prefer my ciders too dry, but I do like granny smith varietals.

Yeah, but what's haam sap? Is that Cantonese?

Superpages is woefully incomplete. It's also irritating if you live in NJ because there is no way to filter out NYC listings when you aren't interested in a night in the City.[...] ← Did you try limiting for restaurants within a given town or no more than x miles from a given town? Suffice it to say that there are ways of limiting the results. Anyway, I thought the paper Yellow Pages was also incomplete and included only those who paid to advertise.

I just misread this as "Foods of the World Series," and was thinking "Well, you could have hot dogs..." OK, carry on.

I like this menu but would substitute Kung Bao Chicken or Chicken and Baby Shrimp, to accomodate the less adventurous eaters at no loss to the more adventurous ones. I agree with the tea duck and the Sichuan wontons in red oil, but I'd also suggest the cold cucumber (for the less adventurous) and the cold turnip (for the more adventurous). At Grand Sichuan St. Marks, there are some excellent vegetable dishes like Sweet and Sour Lotus Root, Braised Pumpkin, and Sliced Sweet Potato with Ginger and Scallion. I don't recall what vegetable dishes are available at the Midtown location.

Abra, do you like Boeuf a la Flamande? Hmmm...are quinces in season?

Fair enough, Bux. I didn't like Grimes that much, either, but I suppose I may trust Bruni's opinions less. I just feel like he has less knowledge about Asian cuisines, for example. But maybe his reviews were worse than I remember...

I'll chime in with my praise for the photos, too. They're great, and perhaps the wheatfields are the most striking of all, so far. Thank goodness the image files are working for you now!

Thanks for your report. Next time, check in here before you go.

Isn't the importation into the US of the "good stuff" banned because sturgeon is so endangered?

Yeah, I also think there was a previous thread about this that I might have posted to, and I'm also not sure what the title was. So I may have mentioned this before, but I don't want "home made" items at a restaurant. I hope that whatever I get at a restaurant was restaurant-made!

I'm eating some chicken/baby shrimp gung bao from my local branch of Grand Sichuan right now and enjoying it, yet looking at the prawn mee picture, I almost regret not having that instead. I wish I could get decent prawn mee anywhere in New York.

Interesting, Bux. Would you like to elaborate (here or in another thread) on how you compare the two?

Try cleaning it with alcohol, if you haven't already.

Actually, the use of Ho in Chinese names and the expression "Land Ho!" were what struck me. Generational, perhaps?

How about rasa (taste)? Does Thai use that word?

Campagna is a wonderful area for both savory food and pastries, and they also have some nice wines and truly interesting mineral waters. I consider really interesting mineral water a real rarity, but that naturally (lightly) carbonated water from the slopes of Vesuvius is worth getting.

The website looks nice. I'm flabbergasted that that or any other restaurant doesn't take cash for dinner, but I suppose that would be something to discuss in a different thread.

My folks and I learned it from Ada Boni's Il Talismano della cucina. We usually used red wine, such as a light Burgundy, until my father was no longer allowed to have red wine (cooked or raw) for health reasons, whereupon we switched to using a white wine like Soave. In terms of meat, we usually use chopped beef only. We like mushrooms and use them whenever possible.