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That looks weird to me. Have you tried it? Has any other member? How does it taste? I can't resist interjecting that that's a different kind of pickled fish than I'm used to.

Thanks. How expensive is it?

I've had the same experience as you, Jonathan. I've found French children to be very quiet and well-behaved in restaurants, and that they seemed to be enjoying themselves.

My God! What do you do in situations like that? I think someone who asks that question should be thrown out of a bar or restaurant on his ass.

I read a recipe for making mint juleps in Zilla's blog. I won't be making them myself, but could you direct me to a bar that'll make 'em like that? Will it cost me an arm and a leg? Please let me know.

I'm not going to try making that drink (in fact, like you, I should be asleep now), but it sounds like something I might actually like. Oddly enough, I like mint in leaf form (the leaves themselves or as tea) but dislike anything otherwise mint-flavored (candy, jelly, etc.). I'm going to try to find out where I might be able to get the drink as you described it in my neck of the woods without making it myself.

My cousin makes a rhubarb-raisin chutney that she rolls out ever Passover Seder. It makes a tasty accompaniment to the brisket, but I don't have a recipe for it.

That's funny, Jinmyo, but what does it mean?

Marsha, I've been following this whole blog with pleasure. My lack of posting does not indicate any lack of interest, just a lack of anything much to say. Blog on!

Many of you know I seldom cook, and this is my first post to this thread. I was visiting my parents tonight, and my mother put a little canola oil into a pot with some cooked rice and slices of the remaining part of a red onion. I said "Let's make Nasi Goreng." She said she was tired, so I told her to lie down and rest, and I would cook. So herewith, Michael's Improvised Nasi Goreng (Fried Rice): Ingredients: Canola oil Cooked rice Part of a red onion plus one large and one smaller white onion, sliced and roughly chopped Two cloves of garlic, chopped Part of a head of ginger, chopped A bit of jalapeno, finely chopped Three eggs, roughly beaten Soy sauce (I used Kikkoman organic) Ground cinammon Ground nutmeg Ground cloves Ground turmeric Ground cumin Ground chili The rice, onions, garlic, ginger, and jalapenos were fried in one pan for quite some time. The quantity of oil was low because my father is on a low-fat diet, so the onions took some time to cook but ended up a bit sweet and cooked through. The eggs were fried in another pan until just done, then taken out with a spatula and cut into pieces of around 1/2 square inch. Then they were added to the other mixture and fried a little further. I then added the soy sauce and other ingredients, tasted, adjusted, and finally decided that, with no one taste predominating, the dish was finished and fit to eat. It didn't taste quite like Malaysian Nasi Goreng, but my parents liked it very much.

When was that? Please start a separate thread about this; I'd love to get some elaboration on your point of view and some back-and-forth discussion.

That's alright. I'm not offended, just trying to steer this thread back to the topic. If you'd like to provide a link to a discussion of cheesesteaks in Philadelphia on the Pennsylvania Forum, please go ahead.

I'm glad you had fun, and don't hesitate to PM for directions next time. [nitpicking mode]Just one little point: eGullet forums are for all members and don't belong to any locality. This forum is for the discussion of New York-related food topics, not for the exclusive use of New York or New York-area members, and we New Yorkers don't own or belong to the forum. So you met New York eGullet Society members, not folks in the New York Forum. [/nitpicking mode]

Have you forgotten this post? Take the discussion of cheesesteaks in Philadelphia to the Pennsylvania Forum. Thank you. [Edit: Cheesesteaks, not cheesecakes. ]

We have Pluck U (short for Pluck University) in New York. Pretty decent Buffalo wings there, last time I checked (which was some time ago).

Wow, that's really severe. I feel for Chef Delouvrier, who's taken quite a slap across the face.

I will. I think you're right: You are insane! Or at least you were when you decided to do this blog. But I'm glad you did. I recall purchasing some sorghum syrup from Owensboro while on a trip to Nashville. Does sorghum syrup figure in any of your baking?

When my mother used to roast chicken, she usually included slices of onions and carrots in the roasting pan, and I loved the results, especially the blackened onions that had absorbed so much chicken flavor!

You might want to do some searches on "Brunch" because there's a lot of overlap - the only major difference being that many restaurants have brunch only on weekends and may not start serving too early. One notable exception is my local Polish diner, Teresa's. Although they do have brunch specials on weekends, most brunch items are available for breakfast every day. That would include pancakes, waffles, omelettes, blintzes, and eggs with or without bacon or kielbasa. You can look at their menu here. If Brooklyn Heights is more convenient to you, they have another location there, but there's also Clark's restaurant, a diner where I had such a good lunch I'm prepared to consider it an excellent diner on the basis of one visit. I also had a nice meal at a diner just above Canal on I believe 6th Av. some time ago. For a completely different style of New York breakfast, go to Grand Harmony Palace and have dim sum around 9 A.M. on a weekday.

Well, that answers that! Sausages are good in congee, too. I haven't made congee, but I can sort of reverse-engineer what I've eaten: It would seem you should slice the sausages and, if desired, dice them into small pieces, and you can combine them with various other things according to your taste: for example ginger, fried onion, chicken, duck, lettuce, garlic, or/and century eggs. Boil the ingredients slowly with leftover steamed rice and water, and add some fresh cilantro, finely chopped scallion, and hot oil, if desired, right before serving. Does that sound about right for cooking directions?

Pineapples and mangoes are pretty nice, too. You're both right: Why choose?

Well, at WD-50 in New York, they use toast oil. There are also a heck of a lot of things you can put on toast. Call the results crostini, for example.

Yes. Hand in your ID at the door.

A few blocks above Canal, near Broome St.

Surprisingly enough, it isn't in Merriam-Webster, but it means essentially the same as "flabbergasted." Other synonyms at "amazed," "incredulous," "dumbstruck," etc.