Pan

Does that chef have a name?

Water spinach (which I know in Malay as kangkung -- is that from Hokkien, Hakka, or what?) is one of the green vegetables I like best. It reduces greatly while cooking, so you have to use a lot of it. There are many good ways to prepare it. A traditional Malaysian way to make them is with belacan (a type of shrimp paste that is darker than the one Ah Leung used for this dish) and little dried salted shrimps, with a good deal of dried red chilis and a good helping of garlic.

I've always gotten the sense that, at least in New York, "prawn" is used only as a sort of "fancy" way to write "shrimp." I do not expect a larger specimen merely because "prawn" is used. Also "prawn" is not part of my spoken vocabulary; they're all shrimps to me. Langoustines and crawfish are definitely a different creature, as per the remarks of Adam and hwilson above.

Roast pork. In Indonesian and Malay, babi=pig and panggang=roast.

I'm glad you liked the pizza, and thank you for the pictures. It's great to see Dom at work again. I'm so glad he got over his foot injury!

How did it taste, Abra?

From what I remember, when I was a child, I was seated at the big table with the adults, served the same food (but of course without a glass of wine) and expected to try to follow the conversation. I recall that guests were often impressed by my capacity to make pertinent comments at an early age. But when it got late or I was bored with overly technical shop talk on paints, canvasses and the like, I would leave the room and amuse myself in my room or go to sleep. Thank goodness I was never expected to be "seen and not heard." My parents never believed in that concept of child-rearing, and I don't think that that was anything like a universal standard for American (or maybe particularly New York) children of my generation (b. 1965).

I've observed some Chinese customers each having their own plate of something over rice and sharing only conversation with one another, but even more often, I've observed Chinese couples sharing things like noodle soups by pouring or spooning from a central bigger bowl into two smaller bowls. Yesterday, I was hanging out with an old high school schoolmate who turns out to have the quirk of not sharing food. I wonder whether that will hold true when we go out to a Chinese restaurant. It did hold true with bubble tea. I agree that it's a pity not to share in a Chinese restaurant, because aside from the company, that's the best thing about being part of a group -- being able to try more dishes than you would get if you went alone.

I fill out comment cards when I feel strongly about something, such as a favorite item taken off the menu. I have nothing to lose and might accomplish something by letting them know how I feel.

Now yogurt soju, that's intriguing. Soju with a yogurt overtaste?

I got a lot of bones stuck in my gums and swallowed many in Malaysia, when I regularly had to eat ikan selayang, a kind of mackeral (?) with loads of sharp, narrow bones that I don't think Malaysians eat anymore now that they're much richer. I don't shy away from whole fish dishes. But then, given what you know about my food preferences, you probably figured as much. I agree with Ben, it doesn't get any better than steamed with soy, ginger, scallions, and (for my money) cilantro, if it's done perfectly.

That's so pretty! I'm impressed!

Thanks for getting back to us, and I, too, am glad your meal was a success! I'm a little surprised at your relatives' acceptance of a salad of raw, unpickled vegetables. I tried to avoid all raw unpickled vegetables when I was in China. What was your source for the raw vegetables?

They presume that shearing is inhumane? Are they also against haircuts? I don't get it.

I know we have a thread on misspelled menu items, but I'm too lazy to look for it at the moment.

Can anyone compare the quality of the Tangerine Beef at the two locations?

Fuchsia is a member, so don't be surprised if we get a direct reply from her in this thread!

Like Lorna, what I want to know is what you plan on cooking for the second date. Have you already thought of several menus into the future, or is it too soon? Any thoughts of desserts?

When I was in Hebrew School, around Hanukkah time, my class made latkes (potato pancakes) together. That was fun, and they tasted good when we were done with them.

Thank you, ma'am. I think I will do just that! (Jason thinks I am an idiot ) ← He'll speak for himself, but like Taubear, I found his remarks damn funny. Like me, he loves garlic!

Megan, I'd love to hear about any Hungarian offerings at Andre's. If there's no thread on them in the New York forum, maybe you could start one.

Klary, you are a cooking Goddess to us, but don't forget that "to err" is "to show your humanity." No-one will think less of you. Have a wonderful time, and don't fret the one thing that didn't come out. I wish I were there enjoying your dinner! But I guess it's long over, since it must be 11 PM. I look forward to hearing about it and seeing the pictures!

For what it's worth, as a reader, I agree with Alana. It looks best if you capitalize the dishes as you would capitalize other titles in English. (In Romance languages, they have a different convention, so these things aren't universal, regardless of national and linguistic variations.)

I used to like sea cucumbers, but I suspect I haven't had fresh ones in many years. I think that the weird rubbery ones are dried reconstituted; is that right? Also, what is the importance of using a clay pot for these kinds of dishes (instead of, say, a cast iron or stainless steel or aluminum pot)?

Presumably M2M: 200 East 11th Street (3rd Av.), New York, NY 10003 (212) 353-2698 (Courtesy of superpages.com.)