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Thanks, everyone! I looked at the thread on Beacon and the link to the cafe's website. Amazingly, the menus are not expensive! Does Joe's have a website or is there a (sample?) menu online? I'm definitely not interested in a place with loud music, nor anyplace that's mostly a bar. This is about treating relatives to a nice meal and enjoying spending time with them. I think it'll either be the whole family or just me and my cousin. (I'd love for it to be a complete surprise, but that probably isn't possible; as you can see, this is in the brainstorming stage and not yet the planning stage.) What about the timeframe for reservations? Do I need to reserve ASAP for dinner in mid-August at some of these places? Sorry for the ignorant, general questions.

Pemmican is a Plains Native American/First Nations thing. There's nothing peculiarly Canadian about it, I think. Also, it's sold widely in convenience shops in at least my area of the US.

I got some Tonkotsu Ramen at that place last night, which is a branch of Menkui Tei. I found the broth a bit salty (though undoubtedly to a Japanese taste), but in general the soup was pleasant. The noodles were just a bit al dente (very nice texture to my taste), and all the other ingredients were nice. I particularly enjoyed the occasional bits of pickled ginger and flavorful mushrooms (I'm not sure what kind). And they serve up a big bowl for only $7.50. I'll be back, and I also got a takeout/delivery menu. Open Sun-Thur noon-midnight, Fri-Sat noon to 2 A.M. Cash only. There is a separate section of just 2-tops facing the plateglass windows onto the street, and that's where I was seated. I didn't see what the section in the back looks like.

They didn't have vomitoria? Then what about all those long bone things exhibited in museums as devices to draw vomit? Purely curative?

I haven't tried to buy any lately, but I can't see why it wouldn't be sold here anymore. I don't have honey a lot, but buckwheat honey has a wonderful buckwheaty, earthy taste. Someone mentioned Kit Kat bars as particularly Canadian? Is there a distinct Canadian version thereof? I ask because you can get those in loads of convenience stores all over the place and it's been advertised big-time in the U.S. ("Gimme a break, gimme a break...")

Starting to? I remember it from the 70s in these parts.

Very intriguing, touaregsand. I've spun off a thread on the issues of psychological reactions to food based on attitudes about the people who did or allegedly cooked it: Reactions based on cook's identity, or who you THINK the cook is I'll look forward to some of those stories.

Ouest has gotten much coverage, and mixed reviews from eGullet members in the past. Here are the search results for all threads with "Ouest" in the title, for your reading pleasure. (Some of these may be merged, eventually.) However, I'll note that, at posting time, the most recently any of these threads has been posted to was 29th July 2003. Maybe some of you would like to post more recent meal reports or general observations in one of those threads.

WOW! that's cold! Mom needs one of those 714's! ← 714's?

I suppose it isn't likely for you to snag a reservation at Per Se, but you could try. That was the first name that came to mind. Of course, there are other likely suspects at the Time Warner Center.

If you can claim smoked meat, surely you can claim maple syrup and maple candy, too.

I don't understand. My mouth is more sensitive than my fingers, so if it would burn my fingers, it would definitely burn my mouth. And I don't like butting butter on stuff, generally. I like my corn on the cob plain.

Please give us your price range and time frame.

If you think it's bad to deal with a panino or biscotto in the U.S., try discussing a cannolo or raviolo...

Yeah, likewise for me. I can't go every day but love it! What's vaccinara, though?

You know, surprisingly, I think you're right. This time, I don't believe the story has gotten all that much attention in the US, though it certainly was a lead story on WCBS news radio. Then again, I seldom watch TV news here. How has the story been playing on CNN, network news, etc.?

Before today, I had never heard of these implements. Needless to say, I've never used them and hold corn on the cob in my hands. If it's too hot to hold even on the sides, I wait for it to cool down a bit.

That's a peribahasa (traditional adage) I haven't learned. What is that in Malay? "Durian jatuh, sarong pulas"? In two years of living in a kampung in Terengganu, I never remember hearing that durian is considered an aphrodisiac. I'm going to ask my anthropologist mother if anyone told her that. Heaty, yes, which is why eating too much of it upsets your stomach. Digestive upset is considered a function of humoral heat. There's a thread on food and the humoral system on Adventures in Eating which you might be interested in reading and contributing to.

Dean, with all that practice in helping you prep, your kids will be good cooks. And it's great to get feedback from your audience, isn't it? I love the pictures of your kids giving the thumbs up!

So who is she teaching, then?

I'm intrigued by the onion marmelade. How do you make that?

Dim sum aka yum cha is breakfast food even more than lunch food. Various kinds of steamed dumplings and buns, fried dumplings, and other small plates. In Malaysia, the breakfast of champions is roti canai or chapatti (savory pancakes that come with various types of sauces such as chicken curry, dal, etc.), but lempeng and jemput are also possibilities. Lempeng and jemput are both usually sweet. Common flavors are coconut, banana, and jackfruit. In the lempeng, the filling is thoroughly mixed into the dough, and in the jemput it's separate in the middle, if I remember correctly. I enjoy the Italian breakfast of bread or cornetti (croissants) with jam (marmelata) and a caffeinated drink of your choice (cafe latte, tea, or hot chocolate) or juice or acqua minerale. A somewhat more formal breakfast that's delightful on weekends is prosciutto e melone, sometimes with a good local cheese, as well. A brunch of prosciutto, pecorino toscano, and melon that I was served in the Chianti country house of a professional gastronomer was memorable.

It is? I wouldn't have understood the intended meaning of that pronunciation!

I say "kyoolinery." So there! ← Really?! You're from Noo Yawk! you should say cullinary! ← I am (rather, was) an Upper West Sider. I understand there's a particular accent peculiar to the Upper West Side. Check out the alt.usage.english newsgroup on USENET for more discussions of such non-food-related matters, with all the usual caveats that apply to the unregulated world of USENET. Oh, and I say "N'York" too.

Do people commonly sautee at very high temperatures?