Pan

Does Chef Keller own office and residential space? Also, how long would it take them to recoup their investment? Any rough estimates?

Soupidity?

When was that written?

There's considerable ground between serving macaroni and cheese every night and making kids eat things they hate, for no fundamental nutritional reason. My parents always told me to taste everything once before I decided whether I liked it or not. They didn't make me eat things I hated. If they had, I would have had some hatred for them as being gratuitously mean. In private school, they made us eat some of everything on the table so as not to "insult" the kitchen staff. I thought for years that I hated beets because my teacher (otherwise a great man) made me eat canned beets (when I didn't get away with spitting them into a napkin). Within the limits of the law, of course, you have the right to bring up your children however you want. But what's the point you'd be making? I do think that animals have life force (souls, if you like - I'm thinking of the Malay word semangat, actually) as human beings do. They also have thoughts and feelings. But that doesn't prevent me from eating them, to a point (I don't think I'd volunteer to eat a primate, a whale or dolphin, or an elephant, for instance, and no insult intended to those who would - we all draw the line in a different place). (By the way, I'm eating beets from Teresa's in the East Village as I write this post. )

I've gotten a lot of dumplings right out of the steamer, accompanied by dipping sauces, and that includes pork dumplings.

Good point on paella. There are some dishes that do better with more saffron.

I love the taste of saffron, but it is a strong taste, and I agree that it should be used sparingly.

"Ca, c'est cuit comment?" ("How is that cooked?") helped me some with dishes that I didn't recognize and weren't in my little dictionary.

In big eating halls in Manhattan, they bring "Shrimp Dumpling Soup" around. What would that be called in Cantonese, considering that siu mai are usually not served in broth, right?

I suppose we can arrange a merge. No need for two topics when one will do. EDIT - done. the two topics are one. But the link is broken now. Ha ha, I get it. If you'd like I can go edit beans' post (it's past her edit window, so she can't do it herself anymore) and adjust the link so it comes right back here in a big circle like it should. I just don't like editing user's posts for no good reason. Yeah, but this seems like a good reason. Remember, you get paid time and a half for overtime for this kind of stuff...

Not to ignore the obvious: First, it can't have gum in it.

I don't know much Chinese, but I learned "tang" as a word for soup in Mandarin. As for examples, look back at the post that started this thread: Basically, I would think that most liquidy foods without noodles, dumplings, and such-like would be called "tang," e.g. Winter Melon Soup, Egg Drop Soup, Red Bean Soup.

No, I suspect I don't. I was lucky not to get sick from watermelons sliced open with dirty knives on the streets of Beijing and environs in 1987. But you're picking your poison. Some of the soap will get into your food, especially if you're like me and like to drink up the watermelon juice that collects on the bottom of the plate. I just wash 'em in cold water, then cut and eat.

The green parts to me are the scallion tops, and the white parts are sort of the lower half of the scallion.

Sounds like it just might have more to do with translations than cultures.

That prix fixe at Bouley is a good value only if they do a good job on your meal. Same with the others, of course, but I don't have any reason to red-flag them.

Amen to that.

I also thought of some Hungarian soups: Cold Cherry Soup and Gulyasleves (Goulash Soup).

I've never had Mulligatawny with mussels, only with chicken or in a vegetarian version.

The first place I'd look is Dowel, but just because it's right near me. Otherwise, I'd check Kalustyan's first. There's nothing particularly Indian about saffron, which is used in a wide variety of European, Asian, and African cuisines.

Soups don't have to be savory. Hungary is known for its sweet cold fruit soups, which are served as the soup course, not dessert. But there are also dessert soups, such as red bean soup, that are sometimes served at the end of Chinese meals.

I'm not sure I knew there was such a thing as golden beets. Do they taste noticeably different from red beets?

Hey, don't knock 'em if you've never tried 'em.

Yes, I think of those two things as soup. Which is why they're called "noodle soups," "wonton soup," etc. Interesting. I might have thought of Tortellini in Brodo as a European equivalent: A kind of dumpling in broth, which is definitely seen as minestra (soup) in Italy. Bouillabaise I'm not so sure about. It's got such a high amount of solids in it that it's at least nearing a gray area. Then again, one could say the same thing about pho. Undoubtedly, one of the main reasons I think of pho as a kind of soup is that I've always heard and seen it so described. What about the Eastern European-style chicken soup my father used to make that had an entire chicken in the pot? I guess what makes something soup to me is partly the ratio between liquids and solids, partly the consistency, and partly the function. For example, can dal be a soup? At least in various Indian restaurants in New York, it's served as such in some instances. But most of the time, dal is a dish served over rice or bread. But what about split pea soup? Its consistency is similar to dal, but it's definitely a soup.

Maybe interlibrary loan.