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FDR and Eleanor Roosevelt were certainly worldly and came from old money. What kind of cuisine were they eating in the White House? And if we'd think of broadening this to really important politicians who were never President, Benjamin Franklin would be up there.

Thanks, Ya-Roo. Sure, Lauren may have posted the same facts, but from a different point of view, and it's good to have yours, too.

You need to get someone to treat you for dinner, Lauren. (Or you could try downscaling your taste. ) Thanks for the report. I still have yet to try that place...

Does DiFara's gas oven qualify as "regular"? I'm not familiar with the first three places on that list.

I enjoyed the post, too, and look forward to the rest of your remarks on that list of restaurants. You were in New York for how many weeks again?

Best of luck, Gerhard! Thanks for sharing the beautiful pictures. With that view the talent for great cooking, presentation, and hospitality that was obvious from your blog, I find it hard to imagine that your B&B won't be a success!

But what's really sad is that Arnold Diaz can't be around to expose these abominations every time.

Not that bananas are truly an American (as in U.S.) food (outside of some banana trees in Puerto Rico, Florida, et al.).

Where is local for you?

Truly shocking! But the bright side is that Arnold Diaz and his co-workers were able to publicize it. Diaz must get some satisfaction from knowing that he is able to help people through his work.

Thanks a lot for the report, Lauren. I wonder whether they'd make stuff hotter if asked, and Ya-Roo, I hope you have a chance to post your reactions.

And my comment from the latter thread:

[Nitpicker mode:] Also, to me "Eh!" means "mediocre, not worthwhile," but isn't as strong as "It sucked!"

I usually eat coleslaw only at Katz's here in New York, where it does not come on the side and I order it separately. If pickles come with a dish I order, I may take a bite or two and decide if I like them. I'm not a huge pickle man, normally.

I complain when they turn the lights down enough to annoy me, and they sometimes turn them back up somewhat after that. But later, someone else usually turns them down again.

Great post, Ed! If you have the time, I'd love it if you'd also make some comments on some of the places others have already covered, because I'd like to know what you think of them. And if you have some recommendations for Queens, I'd love to see them in the Queens Best thread.

What's that? (Or where?)

What ever happened to Mrs. Han (was it?), the Hong Kong Egg Cake lady on Mosco St.? I hope she retired and didn't die. I used to really enjoy her cakes and I miss them.

The link still works for me. I admit I had no idea this article would provoke such a vociferous remarks. I don't see the problem with "flexitarian" myself, but it's interesting to read all your remarks. So many intelligent, interesting people on eGullet.

For the rest of the article, click here: AP story via Yahoo! News

One question: That looks like an ordinary large saucepan to me. It's a pressure cooker? If so, is it any problem to use an ordinary large saucepan for this dish?

Not rambutans? They're like edible koosh balls. But they export so poorly. Ditto for mangosteens, I'd have to say, though rambutans are worse.

Looks delicious!

I had dinner tonight at Spicy & Tasty, which is now at: 39-07 Prince St., 1H (just north of Roosevelt Av.) Flushing, NY 11354 Tel: (718) 359-1601 I ordered a cold dish of bamboo shoots with hot oil, which was terrific! The bamboo shoots were somewhat pickled. I also had one of the "Chef's Specialties" (or whatever the precise wording of that category was): Chengdu Shrimp. There was one drawback: Some of the shrimp themselves tasted old enough to be the one thing that decreased the quality of the dish for me, and they could be a real problem for someone more sensitive to fishiness, etc. (oddly enough, other individual shrimp tasted fine). But otherwise, this dish was also excellent. It came with ground pork, red chilis, diced ginger (skin on), scallions, large pieces of garlic, and tree fungus in a delicious sauce. I may hold off on getting more shrimp for a while, but I will come back very soon. The meal cost I think $14.10 plus tip.

Thanks for the info and link!