Pan

Have a good time! What style of food do they serve?

I believe my grandmother on my mother's side (born in South African but grew up in Brooklyn from the age of 7 on) said "soda pop."

Quite simply, yes, it's far superior! It also has a different vibe - more informal, more authentic, not fashionable...and cheaper.

What are chicken poppers? (Incidentally, I read the word initially as "poopers." )

Thanks, Stan. I'll walk past this place one of these days. But why does Sifton think it's so improbable someone's child will be making a debut at CBGB's?

Thanks, Cathy-Ann. Are the sandwiches also small, or are they filling?

Daniel, was the beef accompanied by flowering chives?

From my post in this thread on April 23, 2003:

I've had excellent non-spicy dishes there before, including one that may have been off-menu, by request.

What's in that timpano? What's the region of origin of timpanos?

Can't say I have, Daniel. Which part of the menu is it listed on?

J, what are you getting so hot and bothered about, if these are minutiae? Perhaps if you clarify what criteria you want people to address in their replies, you'll have a better chance of getting those. But the question of what the ethnic makeup of an establishment's clientele shows and doesn't show is a subject of long standing on these boards. The answer is not always as clear-cut as you think, and does not require a personal attack on your part. I hope you have a good day and come back relaxed and refreshed, and lighten up, so that you can help ensure a productive continuation of an interesting thread that you started.

It's basically a simple meat stew, food for the poor. See here. lobscouse Looks good! Are Oxo cubes a type of bouillon?

I loved Gougeres in Burgundy, but they seemed regional and not particularly associated with any one city. Would you concur?

Also, it looks to me like some of the reviews on the Brooklyn Mobilize! thread might be relevant. I'm not sure whether anyone has posted an actual review of DiFara's (Av. J and 15th St. in Midwood) on this thread. Quite simply, DiFara's makes the best pizza I've had outside of Campania. All his vegetables are fresh, he grows herbs in the window of his pizzeria, his cheeses are of high quality, his tomato sauce is wonderful, and even his crusts are great. Informal as can be, but a true artisanal marvel.

I had a nice dinner in Flushing again tonight (at Restaurant Malaysia), so here are some Flushing contributions to this thread: Restaurant Malaysia. Though in Malaysia it would be only "boleh tahan" (so-so), New Yorkers have to treasure this purveyor of authentic, tasty Malaysian food unadulturated for non-Malaysian palates. Compared to most any full-service restaurant in Malaysia, the menu is limited, but it's a few pages long, nevertheless: Restaurant Malaysia Inc 13517 40th Road, Flushing, NY 11354 (718) 353-2901 In my experience, this is by far the best Malaysian restaurant in New York, though I haven't tried anything in Rego Park. Sichuan Dynasty (also on 40th road). Quite possibly the best Sichuan restaurant within the city limits. Spicy, delicious food, good prices, varied menu. Just don't try to squeeze in on a weekend. Flushing residents know a good restaurant when they find one, and it is mobbed on weekends. Jia Xiang Lo Restaurant, 135-25A 40 Road (do you see a theme developing?). Very good Shanghainese food, comparable to and sometimes better than Yeah Shanghai. Also inexpensive. Finally, a Jackson Heights contribution: Jackson Diner, in my experience, makes consistently tasty food that doesn't wimp out on the spices (though some is too salty). Not very cheap at ~$30 for dinner, but worth it. But do not partake in their weekend buffet lunch; always have dishes made to order. Definitely an informal restaurant with a somewhat cafeteria-like vibe. Convivial, and full of spirited conversation.

I'm glad you share my appreciation for that dish.

Carlovski, what's lobscouse?

I salute you for caring enough to try to lower the noise level. So many restaurants intentionally make the noise level high, which many of us find very annoying, just as you do.

Chef Canora, did you mean a bit of roasted sweetbreads, rather than a bit of roasted cauliflower?

I believe not.

I've had tacos de lengua at the taco truck on 96 St. and Broadway. Is the one at 104 St. different, or is it Super Tacos Sobre Ruedas?

I've been known to lick my plate in my apartment (I live by myself) and on occasion at my parents' (who are very informal). Marlena, how is it that you live in London and write from the San Francisco Chronicle?

A picture of me, oh, you meant the one with the giant cup in front of my face? Why thank you, on behalf of the cup, I suppose... Don't be too modest. You are gorgeous! And by now, I've looked at all the pictures and made it most of the way through your "Eating Bangkok" blog.

Water fountain.