Pan

Thanks. I can map that on mapquest.com, but do you know what subway is nearest? The R, perhaps? Nasi Padang is a dish from Padang that I've had. Used to be really popular in Malaysia. It's sometimes used as such in Indian food. Some of us have had a chance to be wowed by jackfruit biryaani at the hands of a partnership of brilliant Indian chefs in New York. Thanks for the report, Krista!

I've yet to encounter beer-flavored ice cream, but I did try garlic ice cream once at the Gilroy Garlic Festival. The best I can say in its favor is that it was surprisingly acceptable for a one-time taste. It was basically vanilla ice cream plus raw garlic flavor. I wouldn't be too interested in trying it again.

I'm not surprised. The recipe looks great!

It's often used whole in Indian cooking.

actually i don't know pan. i'm embarassed to say i have newver used ajwain for anything. i think it might be a north indian spice. ← Yeah, I guess you're right about that.

I had a Filipino cassava cake a few days ago. I don't think I've ever had a bammie (bammy?).

Bad Smell Tofu is available at Spicy & Tasty, among other restaurants in Flushing, but also at the St. Marks branch of Grand Sichuan (and perhaps some of the others?). By the way, what are bammies?

I came across this Asia Times article, so I would be remiss not to post selected bits of text and a link, though it's way too long and complex for me to deal with at this ongodly hour. Here's the beginning of the article: Perhaps one of you fine guys or gals would like to summarize the other substantive points.

Read the rest of this New Straits Times "HARDCOPY" article here. Are you a fan of nasi kandar? Do you like the "new nasi kandar"? Do you have any favorite recipes? I have to say I haven't spent much time in Penang and don't know if I had nasi kandar when I did visit, but it sounds delicious!

Gula Melaka is palm sugar, and it's delicious. I've had prune armagnac ice cream at Bouley and loved it. How would a calvados ice cream be? I'll bet it would be good! And if you need any fruit in it, how about caramelized or stewed apples? Among the flavors served at the Chinatown Ice Cream Factory are mango, pineapple, coconut, lychee, ginger, taro, red bean, and mango-papaya. All of those are good.

Couscous, though of course it's from North Africa.

In Malaysia, it was traditional to shave an infant's head (cukur kepala). (And was it just boys? I'll ask my mother.) I don't remember ever being invited to one, though; I think it was an intimate gathering. My mother witnessed many. At around the 7th month of pregnancy, it used to be time for melenggang perut, a relaxing tummy massage for the mother, with associated ceremony (a pretty interesting and lovely ceremony, I thought). I was invited to one I can recall, which did include somewhat elaborate foods for the guests, notably including eggs, I believe I remember correctly, and bertih (popped rice), a type of rice which includes the air of the spirits (which are considered to be composed of air and fire, with none of the earth and water included in the bodies of humans and animals -- apologies if I'm getting any of this wrong from memory, but I think it's accurate). Melenggang perut was already going out of fashion in the 70s, as it traditionally included and was associated with non-Islamic practices derived from Hinduism and pre-Hindu Malay animism. Yetty, thank you for a great contribution as usual, and happy birthday in advance! Obviously, your mother will make it a splendid occasion!

Cloves, turmeric, fennel, mace, fenugreek, cardamom, hot pepper . . . some of you have got to try some Indian recipes. Almost enough spices there. I would think caraway seeds could be used in some Indian dishes, too. Probably not a bad substitute for ajwain; what do you think, tryska?

That would bother me, too. I'll have to order carefully and ask questions whenever I do decide to go back. Thanks for the warning, Ya-Roo.

I believe I've been to Lavagna within the past year, and couldn't detect a change in the quality of the food, so I guess I agree with juuceman on that score.

I regret to say that I've been ignoring Bruni's reviews since the review of EN with the derogatory remarks about tofu. I've decided that I have so little confidence in his taste that I'm unlikely to get much out of reading his reviews and will concentrate on recommendations from trusted eGullet members and friends and reviews of other critics who may inspire somewhat more confidence from me. I hope I'm not being too harsh, but I am being truthful.

I had some very old fish at Lucien I suppose several years ago and never went back. I'd love to hear from any of you as to whether their fish and seafood are fresh nowadays, as the place was pleasant aside from the fish, and not too expensive, had the food been fresh.

I understand that it's originally from Taiwan.

Ellen, there's only one thing wrong with your travelogue posts: That there aren't more of them! We're so privileged that you spend the time to share these with us.

I couldn't tell you, as I'm not a big avocado eater. Some things I'm just good at asking about.

How would you compare them? And then there are Mexican avocados, I believe.

I'd love more replies on this thread. Kenduris must be Indonesian, too. Any comments, Yetty?

I wish I could help you, Janet. Don't we have any members who live or work in the Bronx? What ever happened to MRX?

I guess you mean items in the sauce. The fish wasn't canned or dried, and neither were the vegetables. Krista, I'd love to have a location for Upi Jaya. I would go to Woodside for good Indonesian food. What have you eaten there?

About how long ago did 'Cesca open?