Pan

I was under the impression that they are mostly from Sylhet, Bangladesh. Is that mostly true only on 6th St.?

I wouldn't do that because all the onions I saw in Malaysia on my last trip were red onions (but not so-called in Malay), and the scallions available in the markets were young red onions, too, but none of those are the same as shallots. Shallots in France aren't red? What color are they? By the way, I use "scallions" to refer to whatever anyone else calls "green onions" or "spring onions," period, regardless of whether there's a more or less small bulb at the bottom or not. Chives are a related but different thing. Until now, I had never heard of anyone using "shallot" as a synonym for "scallion."

There should be no guides, only information about the restaurant. And perhaps there should be no tourism or hotel guides, either. And maybe newspapers are unnecessary because it would be better to find everything out by personally travelling to wherever things happen and interviewing people oneself. But that's not the world we live in. Guides, newspapers, and other references sell because a large number of customers finds the information they present useful, though you are not among that segment.

Thanks for the report. Was the food you describe as "Moroccan/ Tunisian" so described by Libyans, or is that actually local-style pan-North-African food? How were you received, and did anyone get into interesting discussions with you?

I wouldn't be able to comment on bargains at the high end, but at the low end, I'd mention Spicy & Tasty and Tanoreen right off the bat.

Gut shabbos! What is golden borsht?

Yeah, what's with that? Did they appeal to your sense of hearing? In addition, the fusion style of the menu would prompt some doubt from me. But I appreciate your positive review, as I've looked at the place skeptically on many occasions.

You've gotten good suggestions. Gazpacho was actually the first thing I thought of. You could feature split pea soup as representing eastern Europe. Another possibility is ribollita or zuppa di verdure.

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.

The what flavor?

insanityrules, which other guide do you like better than Michelin, and why? Also, what part of their snobbiness bothers you? Consider that a "democratic" system might rate TGIF highly.

That's a cute picture. Makes sense: Rebel does his best to protect the cats, and they're smart enough to understand that.

Well, even though my birthday meal way back when was very satisfying, I never went a second time. Of course, in those days, I was living on the Upper West Side, and the trip was even a lot longer than it would be if I went from my current location in the East Village. I'd rather go back to Bay Ridge to go to Tanoreen again.

Thanks a lot for the review, Blov.

I'll start this list, and perhaps others will assist me: Alaskan salmon, Lousiana crawfish, wild rice, some native shellfish (scallops, clams), turkey, Maine lobsters I suppose, and since I suppose the French and Italians consider tomatoes native by this time we can include the highest quality of U.S. beef as native. Undoubtedly, when some kind of local herbs are added to this list, we'll get to 9. How should we consider native produce like potatoes, squash, corn, and tomatoes?

Thanks very much for your comments, Dr. Josiam and Bhelpuri.

WhiteSnow, if you're in the New York area, there's a vendor who sells Xinjiang-style kebabs across the street from the Long Island Railroad stop in Flushing, Queens. I think he makes mutton, goat, chicken, and beef kebabs, $1 per skewer. He's quite popular with locals, but I have yet to try his stuff.

Bayamo, a restaurant that used to be on Broadway between 4th and 5th, used to serve platanos maduros flambeed in rum accompanied by...hmmm...vanilla ice cream?? Dulce de leche? It's been a while (like maybe 8 years or something), but the dessert was excellent and one of the best things in that somewhat pricey place. Anyway, I think your idea is a good one.

Do bobcats eat cats?

The place, like Lundy's in Sheepshead bay, oozes nostalgia. Yet I get the impression that the menu is a bit tired. It already oozed nostalgia in 1980, but that's not a bad thing unless a place is no longer serving good food. Totonno's and Katz's also ooze nostalgia, and they are not just riding on old reputations. We agree on Lundy's. I was taken there for a meal my dining partners from Sheepshead Bay agreed was typical, and it was nothing much. The room and ambiance, on the other hand, probably made it worth going there once.

[ignorant question]Does rum extract have any trace of alcohol in it?[/ignorant question]

Some previous threads might give you some ideas: fabulous dinner with a vegetarian, in nyc, fabulous food for a veggie and omnivore Vegetarian In NYC, Creative Vegetarian Cuisine in Manhattan Vegetarian friendly rec. needed, Chinatown That last link is a couple of years old, but feel free to ask some specific questions about any of the places named in those threads. Most of the people who participated in all three threads are still here.

As a veteran of outdoor weddings in 90-something-degree heat in July and August in the New York area, I can only wonder why people inflict such ordeals upon themselves and all involved. That aside, the main thing I wonder about, caterers or no caterers, is whether there will be any vegetarian guests.

It seems like Gargiulo's has been around forever. I had an enjoyable birthday dinner there in 1980, I think.

Thanks, Seth.