Pan

But it's not there anymore. ← Yes it is. Look at "ABOUT JAEL MCHENRY" below the article.

Kris, I'm impressed that it is safe not only to swim in Tokyo Bay but to eat shellfish from there. Shellfish concentrate toxins by nature because they eat by filtering water and I would think they would usually be one of the first parts of the ecosystem to run into problems when there is a release of raw sewage or industrial pollution. With such a high population density and, presumably, concentration of industry in the Tokyo area, how has the government ensured water cleanliness in Tokyo Bay?

Is white vinegar made from the juice of grapes?

Chefzadi, what kinds of vinegars are mostly used in Algeria?

I went back to this place as usual to pick up my breakfast/lunch before work yesterday, and was amazed to find out it had been reviewed in the New York Times on March 30, 2005. Not just reviewed, but written about as a kind of feature article: DINING IN, DINING OUT/STYLE DESK: $25 AND UNDER; A Dream of Ubiquitous Bing Good woman. But the place was no more crowded than usual yesterday, and as usual, I was the only non-Chinese person there. Still, it's great that they got some publicity and that Peter Meehan appreciated their food. I disagreed with him on this, though: I didn't notice a fermented taste, more like preserved vegetables (is that the same?). Actually, the hot and spicy vegetables bun is one of my favorites, and I got it yesterday along with a spicy chicken bun. I also got a smile out of Ms. Ting by mentioning that Meehan missed their beef tendon noodle soup, which I like.

I'm really enjoying all the pictures, but I'm surprised that pedestrian mall looks so relatively deserted. I thought the Tokyo area was very crowded.

Try any big Chinese supermarket, like A&C in Flushing or any branch of the Hong Kong Supermarket, but many smaller stores also have a variety of noodles for sale.

Why do you think that is? Sounds like some odd psychological effect.

It had its good points, but as someone who's actually taught a college course on jazz, I pretty strongly disagree with you. I was about to give an analogy but thought better of it, as it would be best not to get off too far on this tangent here. I'm glad it worked for you, though.

Speaking for myself, I'm interested in all of it. It's all part of Algerian cuisine and culture, and since you are going about covering each region of Algeria as well as discussing the effects of conquest, migration, and trade in the historical development of Algerian cuisine per se and by comparison with other Mediterranean cuisines, I say go for it. Surely, the period of French rule in Algeria was not the least influential in its effects on Algerian foodways.

Makes sense to me, Gul. Jael, I like your article but what I like best is your bio on Intrepid Media.

No more trips to high-end restaurants for you? I like Sriracha, but the hot sauce I keep around in my apartment is another Huy Fong classic, Sambal Oelek (the kind without the shrimp paste). I use it in congee and noodle soup broth - takeout or delivery, though.

Yahoo! search results for "ee cummings"

Actually, everything is somewhat radioactive: Your computer, your body, your pen, your food, your table, your pillow. We're just talking about degrees of radioactivity. For example, most water molecules are not radioactive, but some are, because a certain percentage of hydrogen and oxygen atoms naturally have the form of radioactive isotopes (e.g. deuterium, tritium). But otherwise, your points are all well taken.

I would buy that! I've never seen that in New York. Is it available in Japan? I guess it would be expensive there. Also, how much does maple syrup sell for in Japan and what are some popular toppings for sweet pancakes?

It's beautiful! Kudos for all your hard work!

You may not have full cherry blossoms, but those white blossoms are very nice. You seem to get blooming trees before we do here.

Jack, you're just not used to the new interface. You are currently in the Daily Gullet forum. So is the new Daily Gullet article. Here's its thread, starting with the article itself, by Steven Shaw.

Courtesy of www.superpages.com: JAS Mart 133 2nd Avenue, New York, NY 10003 (212) 420-6370 JAS Mart LLC 2847 Broadway, New York, NY 10025 (212) 866-4780 Sunrise Mart 29 3rd Avenue, New York, NY 10003 (212) 598-3040 M 2M Mart Corporation 200 East 11th Street, New York, NY 10003 (212) 353-2698 M 2M Mart Corporation 2935 Broadway, New York, NY 10025 (212) 280-4600 M 2M Mart Corporation 25 West 32nd Street, New York, NY 10001 (212) 947-3760 I know only the 11th St. location of M2M, not the other two locations. But I guess this is probably just about enough of New York in Kristin's blog. [newscaster voice]Back to Kristin in Yokohama.[/newscaster voice]

Allow me to say, first of all, that I love the new interactive Daily Gullet with the beautiful new banner! And who better to lead off than you, Steven? This is what I call good criticism! I didn't see that PBS series and found it absorbing to read your article, regardless. Really good criticism has to stand on its own as a good read, even if you never have any intention of seeing the thing being analysed and criticized in the article.

Chefzadi, I look forward to your installment on relishes and condiments. I'm wondering whether Algerians use mustard oil in relishes as is sometimes the case in Indian pickles/savory relishes.

Kristin, one of the things I like best about your blogs is we get to see adorable pictures of your children. Soba, it's my impression that all big Chinese supermarkets in Manhattan's Chinatown and Flushing sell some flavors of Pocky. Try Hong Kong Supermarket, for example. I'm almost 100% positive they have several flavors. A&C Supermarket in Flushing has a bunch of flavors.

I'm sorry about that Tammy. It looks pretty good from over here - I would have been happy to sit at your table! ← I think a big part of the problem is that I just ended up not particularly being in the mood to eat what I cooked. Especially after tasting it all afternoon getting the flavors right! ← So, really, you may not be the best person to judge the quality of the meal! What kind of feedback did you get from people? I enjoyed your blog, which was really unique because of your unusual living situation.

Impressive relaunching message, Dave! I always enjoyed reading The Daily Gullet, tip my hat and bow to you folks who have worked so hard to iron out all the kinks to bring us a new and improved product (though the old one was pretty damn good to being with!) and look forward with pleasure to new articles to read. Enjoy the virtual champagne! Here's to you!

That looks beautiful! I think it's hard to say that dish is specific to any one place, and I note that you didn't. If it's originally from Hainan and now is wildly popular in Malaysia and Singapore, why can't Vietnam (part of which is close to Hainan, in any case) also enjoy it?