Pan

Biscotti or pignoli cookies are possibilities.

One might... ← Spill!

My father is 77, and he is a very good cook, though for health reasons, he has mostly stopped cooking.

Admin: threads merged. Hi, everybody. I read other boards, not all of them food-related, and on one of them, a man just asked where he should go for a good steak dinner in New York. We all know that Peter Luger is the most highly-touted steakhouse in the Five Boroughs. But for the Outer Borough-phobes, it would be great to have a thread that can serve as easy reference for the people going on business meetings and the tourists pressed for time. So have at it! Where would YOU recommend for someone to have that steak dinner, if s/he couldn't or wouldn't hop the L train? [Edit: Ah, I searched for "steakhouse," rather than "steak."]

We went to Pascalou. It was full today, and we waited for a table for about 15 minutes. I had a cup of their pureed asparagus soup, which was very good. I ordered the duck confit salad, which was made with duck that seemed roasted, not confit, but it was a very good salad. My dining partner ordered the Thai beef salad, which was made with good ingredients but which I didn't like as much. Overall, I thought it was a good meal at fair prices ($36.20 plus tip for the two of us, including my date's coffee). My only real criticism is that our waitress was rather brusque, but of course the restaurant was very busy when we showed up, and they did let us linger until right about the end of their lunch service. I might want to try another place next time, though.

There's a smaller bar that's attached to Casa Mono (separate entrance on the side street, though). I forget its name.

Japanese cuisine, ingredients, and techniques are major elements of fusion, are they not? Japan is in Northeast Asia, not Southeast. ← I think you answered your own question here. ← I'm using a question as a polite way of pointing out the erroneousness of identifying fusion as solely a mix of Southeast Asian and European cuisines. Anyway, perhaps your definition works outside of North America and Continental Europe, but it certainly doesn't apply to some of the places known for fusion cuisine in this part of the world. Union Pacific in New York (which closed a couple of years ago), for example, was heavily influenced by Japanese cuisine.

Please post your recommendations for Chinese bakeries in New York on the New York forum - or have you already?

Looks good! I'll be curious to read the recipe when you post it.

"Madras curry powder" is used in modern French dishes and such-like. A good solution to save time is to get a spice grinder and grind your own masalas - garam masala, rai masala, etc. Grind them from whole spices and put them in a clean jar that you are reusing. Your spice blend will be fresher than one you buy pre-ground and pre-mixed, and the proportions of the spices will be to your taste.

I notice that you use a brand of Sriracha sauce other than Huy Fong. Do you find this brand tastier? Is the taste noticeably different, and if so, how?

Japanese cuisine, ingredients, and techniques are major elements of fusion, are they not? Japan is in Northeast Asia, not Southeast.

It MEANS "sweet soy sauce" in Indonesian, and they've been using it there for much longer than 75 years, I would imagine.

Thanks, Shaun. Fascinating article, and very good writing. I really learned something from reading this. Would anyone like to comment further on the people keeping bees on roofs in New York City? I presume they're pollinating plants in the parks and community gardens. Are there any urban beekeepers among the eGullet membership?

Maybe. It depends on how long the meal lasts. Of course it's preferable to stay at the table and continue to be involved in the conversation, but hey, if you gotta go, you gotta go. We don't stand on ceremony in my circles.

Tell us about TruLime. I've never heard of it.

The singular of gnocchi is gnocco, I assume?

Jingoism is a food now? I guess it's got a strong but crass taste and no subtlety?

Wow, Daniel, what atrocious service! I'm really shocked. Sounds like a Mickey Mouse operation. Do these people know how to do business? What's with that?

This already looks great, Bruce. Whoever hasn't been hanging out in the Dinner and various Asian "food at home" threads now will get an introduction to your beautiful photography and great cooking! Have fun.

Since "C" wasn't for chili, "H" has to be for hot peppers! You want a story, Karen? In Malay, there's a saying that goes like this: "Tak ada cili, tak ada rasa." That means "No chili, no taste"!

Commercial brands of garam masala tend to use a lot of turmeric, because it's cheaper than more aromatic spices like cloves.

I can only add to all the accolades. Your birthday was very happy for all your guests, I'm sure!!!

The date hasn't passed; it's on Monday.

What a fantastic photo! That looks fabulous! Great stuff from you, too, rooftop!