Pan

You know you have to recommend your favorite places on Atlantic Av. now, right? [sly grin]

My answer, in all seriousness, is no: It's a pot roast. The sauce is part of the dish (and therefore, not properly sauce to me at all but simply the more liquid portion of the stew), and if you're having pasta with it, it's incidental to the dish. By contrast, whatever you put on pasta, when the pasta is the main vehicle of the dish, my general case is that what you're putting on it is sauce.

Bentherebfore, I think this thread may be what you're looking for: Exploring the Islamic Roots of Curries & Mole, Rachel Lauden in Saudi Aramco World Enjoy!

It wasn't all the beautiful women? (Apologies for mentioning that if you're married or in a committed relationship.)

How about "stewed" to mean drunk or/and sort of out of it? Or you can have a "pickled brain" (another term for drunkenness).

Thanks for the pics, Jason! Those subs you two had for lunch look great!

Does a lychee liqueur exist?

I don't know; that's never happened to me. I guess that could still be called gravy, but for me, that's an exception that proves the rule.

Please explain the quip about Holiday Inn.

Yes, you clarified it.

Pathetic partly thawed frozen rambutan are sold at high prices in New York. They are totally inedible, if you ask me. Your other alternative -- also not worth eating, in my opinion -- is canned rambutan. I say, just remember the great taste and use it as part of your incentive for your next trip to Southeast Asia.

I don't know if we've had this discussion before. Gravy to me is either the pan drippings of a roasted meat (including and probably most notably poultry) or a sauce probably including drippings or derived in part from some part of the meat (e.g., giblets) that is meant for pouring over the roasted meat or/and accompaniments such as stuffing/dressing, rice, potatoes, etc. In other words, in my usage, there can not be such a thing as a pasta sauce that I'd call a "gravy," period, unless the noodles were an accompaniment to some kind of roasted (or perhaps broiled) meat and the sauce met my other criteria above.

Looking at the names: Are Rafaat and Abdul Rahman brothers?

Excellent lychees are available in New York (and doubtless many other places in the US) in season, but they use lychees canned in syrup for the lychee ice cream at the Chinatown Ice Cream Factory in Manhattan's Chinatown. Sadly, rambutan ice cream would be a lost cause in New York. Rambutan is a wonderful fruit, but I guess they don't want to import Malaysian (Filipino, etc.) insects along with the fruit.

Please name the place anyway, Dan.

So, near 74 St. I'll have to check and see if it's a walkable distance. Thanks, Krista.

It's pretty small, but yes, it's crunchy, much as cooked cumin, coriander, and fennel seeds are.

Since we're talking about fruits that are "exotic" in the US (or most of it), what about pomegranate ice cream? How would one go about making that? I guess the best method would be first of all to juice the pomegranates?

Mushroom ice cream sounds a little weird to me, except perhaps as an accompaniment to a savory course. But I don't think kimchi and ice cream should mix. Availability of good raw materials could be a problem. I've always thought that most other citrus fruits are superior to starfruit, but I enjoy high-quality fresh starfruit available in rural Malaysia. Here, mediocre-to-poor starfruit is something like $2 apiece (not be weight). Mangosteen is a great fruit. I used to think it imported poorly until I found very good ones being sold in Beijing this past summer. Now, I wonder what the problem is, but I've never had a good one in the US.

Just to add, having now read the thread, that a ragu with meat is a "meat sauce" as far as I've always been concerned. I've always thought of sugo, salsa, and ragu as "sauce," much as padi, beras, and nasi are all Malay words for "rice," though padi is growing, beras is raw, and nasi is cooked. In translation, shades of meaning often disappear, which is why the Italian saying tradutore, traditore (tradutore=translator, traditore=traitor) is so apt. It's interesting to me that English-speaking people north of Jamaica (and I don't mean the neighborhood in Queens) call all sorts of things "gravy" that I call "sauces."

Tomato sauce.

Oh, I feel better.

You put ketchup on latkes, Andrea? Is that a family custom?

Yes indeed. Here are some posts that touch on Ipoh: http://forums.egullet.org/index.php?showto...ndpost&p=355727 http://forums.egullet.org/index.php?showto...ndpost&p=365532 Here's a great post with pictures by Shiewie: http://forums.egullet.org/index.php?showto...ndpost&p=695512 And starting here is more discussion of Ipoh stimulated by Shiewie's post: http://forums.egullet.org/index.php?showto...ndpost&p=701188 If you want to go to the beginning of the thread and read about various parts of Malaysia, click here.