Pan

My guess is that that stuff just isn't good enough to be served in Singapore. If that sounds like a dis of Hong Kong food, it isn't, exactly. Hong Kong food is delicious! But they don't understand curries the way Southeast Asians do. A Hong Kong curry - even a good one - tends to be something with curry powder added to it. Curries in Singapore and Malaysia tend to have a blend of spices, shallots, and garlic (called a rempah); and coconut milk.

Never been there, but it's a cinch to screw up seafood: Just serve fishy-tasting seafood that's too old. There are places where I would never order mussels or clams for that reason. Also, you can overcook the shrimp pretty easily.

You're welcome, and I'm glad you're feeling better. When you know where and approximately when you'll be in different places in Europe, I recommend that you post to the appropriate boards for some suggestions. You'll have a great time!

I guess I'm also going to pile on Katherine a bit. I do understand your point about language, but to me, that addresses only how people use words when they speak, or write informally. Commercial speech is something else, and in commercial speech, a lack of specificity is a problem for consumers, while a deliberate attempt to mislead is an attempt to commit fraud. Your point about Kleenex is instructive because any other manufacturer of nose-wipes would have an immediate lawsuit on its hands if it said on the package "makers of the best kleenex" instead of "compare our product to Kleenex." It's well-recognized that each region of Europe makes particular types of wine. It's somewhat of an anomaly of history that the U.S. is not a signatory to the treaty which recognizes that, and I think it would be to the advantage of both honorable wine producers and sellers and the public at large if the U.S. did sign and ratify that treaty.

I got an onion bagel this morning at Moishe's, and I can't recommend it. Not enough onion taste, too doughy. I remember liking their poppy bagel more, though.

Wow, what an eventful trip! Congratulations!

To me, the simplest rejoinder is that if we don't know the current NYT critic has ever been to a restaurant, there's no way to know how s/he'd review them. And I don't think concepts of legal precedent are really relevant because the law doesn't change extremely frequently because of staff turnover and leases running out.

I would answer that with one word: Yes. But I'd like to see a counter-argument, if anyone can muster one.

Thanks for the report, johnjohn. I note that your report is mainly positive, but my takes on your main criticisms are that: (1) I definitely don't think it's a place to fill oneself to the gills, but I like that because it means that one doesn't have to feel stuffed after having 3 desserts. (2)I think the price is OK, considering what desserts and wine go for in upscale restaurants.

The durian for sale in Chinatown and Flushing is super-expensive, and keep in mind that the older a fruit like that is, the less good. That's true of most fruits, isn't it?

Nice to meet you, hillvalley, and I'm glad you're feeling better.

You might be able to help us by telling us which assertions you don't find credible. Is it hard to believe that milk and meat is safer when cows are left to roam pastures and not fed antibiotics and meat? Besides, essays don't always have to be based on itemized scientific facts. I don't think that was the model the ancient Romans developed for the science and art of Rhetoric, and I see essays as a written-out form of Rhetoric. The idea of rhetoric to me is that you start with an opening premise and use various means to try to persuade your listeners (or, in this case, readers) of the truth of your assertions. Naturally, if you reject the opening premise, you are less likely to accept the truth of the supporting assertions.

Helen, I think sushi is really popular in the U.S., but I can speak as someone who never liked raw fish until I had a taste of really top-quality sashimi. It really makes a difference if the raw fish you're exposed to is either fishy or has no taste and is just a texture. Thank you for your wonderful blog, Kristin, and for your contributions to it, Helen!

I've never heard of anyone eating the fruit of the pandanus plant, and I lived in a pandanus-growing area for 2 years. Malaysians use the leaves to make mats (tikar) and to flavor desserts. At least, I always assumed it was the leaves that were used to flavor (and give a green color to) desserts!

This sounds like the points I've been making:

That was a bad link, John, and led to a "News Tracker" form. Here's a good link to that Op-Ed.

I used to hate it, and I still prefer rambutan, but the section of red durian I had that had been picked from my friend's tree the day before was great. That said, durian is definitely an acquired taste that many people do not acquire.

It smells terrible, but have you ever tried eating a section of one that was picked the day before?

Gross! I hate civet cats because they used to walk and shit under my house in Terengganu, Malaysia every night, plus I was worried they would eat my chickens. And they left a horrible smell even if they didn't shit under the house. (Traditional Malay village houses, especially in a very flood-prone area like where I was living, were always on stilts, elevated some feet off the ground, so all manner of creatures could and did walk around under the house.) They were much worse than skunks, which only stink when they spray! Where did you have Kopi Luak?

No, not that, indeed.

I generally don't go for Chinese-American food, but there certainly are good and authentic Chinese restaurants in the U.S., if that's what you were talking about. I don't remember where you live, though.

Thanks for the review. If I had been planning on going, that saved me a trip.

What is espresso sauce??

That article was fun. Edit: Whoops...

Thanks. Not quite as black as I was expecting, sort of dark red with black tints. I've definitely never seen one like that purple variety, though. That big yellow Big Rainbow one has to take the cake, though! Definitely a very unusual-looking variety!