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here's the part i'm not 'getting': mayonnaise isn't dairy, right? so why is it so "un-Jewish"? simply asking 'cause i don't know. It's just like white bread is un-Jewish. There's nothing treyf (forbidden for being not kosher) about white bread; we just don't eat it. I actually can enjoy mayonnaise made from scratch, but I've never had maror (bitter herbs, usually meaning horseradish) with it.

the name of the city and the province.

Several years ago, I used to like a Mexican place on 85 St. between Broadway and Amsterdam - Mi Tierra, was it?

Jo-Mel, I remember reading that fevers up to 101 F. are useful because they attack the proteins in pathogens, but above that, you should take something to lower them because they can denature proteins in your own healthy cells. Basically, I follow that advice.

By the same standard, you could say that New York is a state and not a city. In the province of Quebec, "Quebec" most commonly means the city.

Budapest: Gulyasleves (Goulash soup), Libamaj (goose liver), Gundel palascinta, retes (strudel). And for the record, this thread was inspired by Each City's signature dish?, a thread which referred to U.S. cities only. Which city in Canada would you most associate with Poutine? Quebec?

What are acini di pepe?

I went to Max once a few years ago and was underwhelmed. I found everything notably oversalted and otherwise merely OK, and it was too crowded to be reasonable to go back. Plus, it wasn't all that cheap for the quality of food they served.

OK, where should we start? Is this topic too big? Well, here goes: Siena: Panforte, Ricciarelli (marzipan cookies). Naples: Pizza margherita Florence: Bistecca alla fiorentina Nice: Pisaladiere, Torte blette, Salade nicoise Kota Bharu, Malaysia: Ayam percik (chicken roasted with delicious spices and herbs) Coast of Terengganu: Kerpok lekor (fish toasts with high fish content) Beijing: Beijing duck, jiaozi with pork and whatever that aromatic green herb was OK, I know there are people a lot more expert than I. Go to it!

You were really determined to get into the Navy, no matter what!

Doesn't sound particularly exciting as a destination, but what are the cross streets?

Native Manhattanite here (that's New York, not Kansas). It's "soda." "Pop" is a type of music.

Amazing, "Schmalz" meaning pig fat for the non-Jewish Germans!!!! For Jews, it means "chicken fat," thank you very much! Great pictures, Pim, but no way am I going to try to guess what was what. I'll wait for you to let us know. Have fun in Germany!

It's fun to discuss things even if the result is a long thread with no conclusion. If you don't give a shit, there are plenty of other threads for you to check out.

What's a "woman's woman"?

Oh, another place that probably should be on this list is Turkish Cuisine on 9th Av. in the low 40s, but I've been there only twice, and not for a few months, so I'm reluctant to write a review at this stage.

My favorite restaurants are skewed toward Chinatown, Flushing, and the East Village. I'd like more contributions from people who frequent non-fancy restaurants in other parts of town.

So I'll add some more mini-reviews tonight. Il Bagatto (2nd St. between A and B) may be trendy, but it's informal. Arrive early and try getting space downstairs, or get reservations and be prepared to wait, anyway. But the food and wine is very good at this place, and they make good cocktails. If only it had enough space to accomodate all the people who want to eat and drink there! Some eGulleteers have noted that service can be brusque at times, though I have yet to experience that myself. Still, I think it's worth it if the wait isn't too long (and you can always have some of their good caipirinhas and mojitos at the bar while you're waiting, if the bar isn't also too mobbed for anyone to move). Expect to pay between $35 and $50 for dinner, depending on how much alcohol you get, and do not miss the Torta della Nonna for dessert. My best advice is, go early and avoid the place on weekends. Lavagna is a slightly formal but relaxed East Village restaurant that simply couldn't have existed in this neighborhood 10 years ago (because Av. B was a no-man's land and the place would have been too upscale for the neighborhood). Described as a "Trattoria Italiana" on their website, it actually serves a mixture of Italian-influenced and nouvelle American cuisine based on fresh, high-quality ingredients, and has a good wine list. One thing that's worth noting is that they offer half portions of their Primi Piatti for half price, for those who wish to eat a full meal and are not hungry enough to have full portions of pasta or risotto. Service is gracious and helpful, and there is a view of a garden through some of the windows. Depending on how much you eat and drink, you can spend anything from the high $20s to over $50 including tip. They offer a well-priced Early Bird Special, $25 for 3 courses, from 6:00-7:15 P.M., but I've never tried it. My favorite dishes there are the Carciofi al Forno as an appetizer; the Rigatoni with Sweet Fennel and Spicy Sausage; and the Whole Wood Oven Roasted Fish for 2, Served Flambee, with Sauteed Spinach and Grape Tomato Relish. Here's their website. Pylos is a fairly new Greek restaurant in the East Village, and it's a winner. I've been there only twice, so far, but believe that that's a sufficient basis on which to judge the place positively. It's very pleasant. The decor is interesting, with big amphorae suspended from the ceiling, but none of that stuff would matter if the food was bad and the service sucked. Happily, the food is very good and the service is friendly. It can be a problem to get in on Saturday nights, but otherwise, if you don't have reservations, you can head straight to their bar, which is a long, comfortable table with regular chairs around it. The food is very fresh and skillfully cooked, with a nice blend of flavors, and they seem serious about their wine list, which I've barely scratched the surface of, so far. Expect to spend about $30-45/person for dinner, inclusive of tip.

Why'd you do that?

I don't understand the advocacy of mixing horseradish with mayonnaise, partly because the idea is so un-Jewish and I associate horseradish with Passover. Many of you know that it's traditional among Jews to mix horseradish with beets (the mixture is called Chrein). Horseradish is also good pureed by itself and put on fish and such-like. I don't think it's necessary to mix it with mayonnaise.

Have fun, nessa!

I have a friend who likes the Vegetarian Grill, on 1st between 7th and St. Mark's. (Caveat: My friend describes herself as a non-gourmet and also likes Virage, which I think is nothing, as well as good places I've taken her to.) I haven't tried it. Has anyone here?

You're kidding! Why haven't you been to Ginza?

A lot of Indian food is made with dairy, and ghee is often the cooking fat. So you can't just assume. Madras Cafe is very conscientious in listing in the menu which dishes are made or can be made vegan. Vegans have nothing to worry about there.

Pictures!! How exciting! I'm really looking forward to that.