Pan

Yeah, you're right: alliteration.

That name has a really nice sound to it, but I think it would require electromagnetic plates to really get the appropriate speed down the track! And trying to grab that piece of yellowtail as it rockets by might get tricky... ← Well, I don't think Subway Sushi would be a good idea, for a whole bunch of reasons.

I tried leatherback turtle eggs once back in 1976, as I was living in a village on what was then the northern periphery of the leatherback (penyu) mating grounds. I found the white phlegmy and the yolk very salty. I couldn't see how it was worth it for the local Malays to rationalize an exception to halal laws for turtle eggs and help to bring the species to the point of extinction, as it is now. I've had duck tongues (you can get them in New York) but didn't like them much, as they're too bony. I prefer calf/ox/lamb tongue. Perhaps the most "exotic" thing I had and liked in Malaysia was pig intestine soup, at a Hakka restaurant in Seremban, but it's easy to find pig intestine soup and other pig intestine dishes in Chou Zhou, Cantonese, and Hong Kong-style restaurants in New York nowadays. I also had a very tasty goat's head (eaten in stages), but didn't consider that exotic at the time. I suppose udang galah were kind of exotic (and I love them!), but they are something like shrimps, something like lobsters, and something like crawfish.

Sound like something you might find interesting? ← I doubt it, given the source and the easy availability of good restaurant soups in my neighborhood.

When I was trying to think of images the conveyor belt evoked, going around and around, and the name "NASCAR Sushi" popped in my head, and quickly made me feel all queasy. I have a suspicion this is already slang for something... I don't want to think about what. ← You know why you're feeling queasy? Because NASCAR would sue anyone who gave a restaurant that name, just as Toho Pictures was prepared to sue Godzilla (now Monster) Sushi in New York. I like Satellite Sushi, too. Not only for the reasons Andrew mentioned, but because it has nice assonance. Hmmm...Now I'm getting clips of Speed Racer in my mind's eye and ear...Better avoid that name. Hey, how about Shinkansen Sushi? Too long? [Disclaimer: I am neither a marketer nor do I play one on TV.]

Rebecca, how old is your daughter now?

Adam, your quoting of Shakespeare inspired me to do some research. I came up with this interesting website: http://historicfood.com/ This is the website of Ivan Day, who is evidently an authority on historical British food. Perhaps some of you know him or know about him; I don't, but his website is pretty interesting. Here is a list of courses he is teaching: There are also recipes on the site.

Right.

Most of the posts in this thread are about early experiences in cooking (including baking). I had some of those too. I helped my mother prepare apple pies when I was 4 (cored and chopped apples) and then helped eat them all up. I cooked dinner for the first time at the age of 7. It was a Maryland Chicken recipe, I forget from where (the Times?). I prepared it and cooked it from beginning to end, and it was good. Much later, in college, I found that a fun way to fry eggs was to use extra-virgin olive oil and add a small amount of Sherry, cooking it just long enough for a bit of alcohol taste to remain, and eat it on toast. But most of my experiences were eating experiences. I found it very unsatisfying to have dinner at my girlfriend's place -- my girlfriend from ages 4-10 or so, that is -- because (may she be remembered for good) she just didn't cook things like my mother. Another childhood girlfriend lived with her struggling divorced mother, who regularly took us to chain restaurants. I found Kentucky Fried Chicken OK, but the only things I can remember finding palatable at Burger King or McDonalds were french fries and milkshakes. And it didn't take too long for me to reject Chef Boyardee Spaghettios in favor of my mother's homemade tomato sauce and meatballs with sausage. Later, I found it very hard to eat institutional food, especially when inferior canned or just plain substandard ingredients were used. However, I'm not a foodie; I'm a gourmand.

Beats me. Adam, what do you know about summertime Elizabethan finger food?

Lexington is one block east of Park; Madison is one block west of Park. Does anyone know what bakery chiantiglace could be thinking of?

Hmmm..... I don't think so. I think you were thinking of "Nor Mi Gai" [Cantonese], which is wrapped with lotus leaves (sticky rice, pieces of chicken, black mushroom, dried shrimp, lap cheung). This is a standard dim sum item. Joong, which is wrapped with bamboo leaves (sticky rice, mung beans, salted pork, salted egg, black mushroom (maybe), dried shrimp (maybe), lap cheung (maybe), - that's only one version of it... or other ingredients) is offered more commonly in dim sum restaurants in Hong Kong, and very rarely in North America (well, in the ones that I've been to anyway). ← You're right. Thanks for clearing that up. I think I've had both, but Nor Mi Gai is definitely more common in New York dim sum places. I didn't know its name.

We're having return performances by some of the all-time best food bloggers lately. This is great! Jack, when you mention English-language madrigals, I think Elizabethan England. Would it be worth including some Elizabethan finger food, or is that a sort of silly idea? As a classical musician and lover of madrigals, I think it's wonderful and so civilized that college (I mean university) students would celebrate by singing madrigals. I can't imagine too many colleges in the U.S. where that would be possible. I'm also thinking, in the context of the Best food/music pairings thread, what food would go best with madrigals? Based on their texts, I suppose it should include things that are delightful, verdant, celebratory, erotic, earthy, fragrant, and from the hunt. Artichoke hearts? Savory tarts with game birds and mushrooms inside? Things with chocolate? Something with a delicious spice mixture (a tart with raisins, cloves, cinammon, nutmeg?). And, of course, plenty of wine. Those are things that come to mind.

You've gotta be kidding, Herb. Joong are standard at dim sum places, are they not?

It sounds like I may have considerable trouble finding cilantro roots for sale, even in New York. I don't find that coriander seed tastes much like cilantro leaves or stem at all, incidentally.

In your search of information about cold soups, you might start with these eGullet search results.

If you like cheesecake, have a look at this thread: THE BEST: NY Cheesecake If you're on East 90th, the Manhattan branch of Two Little Red Hens will be within walking distance. If you like Greek pastries, check out Poseidon Bakery; it's fabulous!

A passage from Gernot Katzer's Spice Pages: Those two countries are "neighbors" only if you ignore a wide expanse of one of the largest countries in Africa. It's more or less as bad as talking about Canada and Mexico as neighbors and ignoring the intervening U.S. territory that prevents the other two countries from bordering on each other. So why is Algeria so forgotten in English-language sources that a good webmaster didn't even realize how foolish the above passage sounds? I don't understand. Are there just fewer Algerian immigrants than Moroccans and Tunisians in non-Francophone countries, and if so, why? Or is there some other explanation?

Too much information. Seriously, I'm glad you liked it.

Adam, do they taste much like black pepper? Also, thanks for linking to Gernot Katzer's Spice Pages, but I had to take note of this passage: I seem to remember that there's a very large country between Morocco and Tunisia... [i wave to chefzadi] Why is Algeria so neglected in English-language discussions of Maghrebi cookery? Never mind; we should discuss that in a different thread.

It's over already? Enjoy your rest, Marlene and especially Sam. See you around.

I don't recommend Lombardi's. I realize that with a baby in tow, you have more limited maneuverability and my favorite places are somewhat far-flung compared to where you'll be staying, but have a look at these threads: THE BEST: NYC Pizza Favorites NYC Pizza Survey

It would be best if you could get cream cheese that has no gum in it. Is that obtainable in Japan?

No Saturday lunch for me. Otherwise, I'm pretty flexible.

Marlene, those dishes look great, and I'm sure I would have loved them! But I'm curious to know how your husband and especially your son reacted to them. Sam, feel better soon!!!