alacarte

Noo Yawkers love Kalustyan's for Indian provisions. If you're not lucky enough to live in NYC, here's the Kalustyan's website.

this is true.... looks like feminism worked: equal sap for equal sexes

Boston Globe – June 11, 2003 Hot dogs are nothing without it By Letitia Baldwin, Globe Correspondent Mustard recipes! A skillet for all seasons By Sheryl Julian, Globe Staff Cookbook review: ''The Gift of Southern Cooking.'' Luscious and sweet, mangoes are India's summer passion By Jehangir Pocha, Globe Correspondent When Dad's at the stove Pop's culture reigns in quite a few kitchens <GROAN...> By Andrea Pyenson, Globe Correspondent

I'll eat from street vendors now and again, but otherwise I agree with Elyse: No subway food. Period. Let us know how you are feeling tomorrow, OK?

I sooooo relate to this article! but I have the ultimate in lazy-cooking tools: TAKEOUT MENUS!!!

I ate at Mediterraneo recently. It was good but nothing to write home about.

I understand that Dunkin' Doughnuts began in the Boston area. If that's true, the invasion of Krispy Kreme would be especially significant.

post-script: Inspired by Jim's fava-risotto recipe (but pressed for time after shucking fava beans!) I made couscous with fava beans and two mushrooms (fresh and dried). It was good! Thanks again for the technical help. You all were right, it was a labor-intensive job, but satisfying.

thank you for all the delicious-sounding replies!! I didn't know about removing the shells once I'd shucked off the pods. SO glad I asked, or I might have been gnawing at the beans days later. Jim, your fava page looks great. I'll be back to visit the other pages sometime soon.

Nutcrackers. Not the christmas kind though. Advertising posters with food themes (when I can afford them!)

I bought fresh fava beans in the shell, but I haven't the foggiest idea how to cook them. Any suggestions? Thank you!

I've read it, but I'm a food history junkie. It's probably too dry or too esoteric for most people. I also like Food History News

thanks for the interesting read -- it raises as many questions as it answers (which I believe is a positive thing). --How much of cooking is intuition, and how much is learned? How much is art and how much is science? --Frankly, the answer depends on the person doing the learning/cooking. Different proportions to every person. And as you illustrated with your driving example, also different proportions to each activity.

thanks! I look forward to hearing about them. How do they taste? I found black radishes to be way too harsh for my taste, almost horseradish-like. Maybe black plum radishes are milder?

will free samples be given?

Boston Globe – June 4, 2003 Fenway Food gets an assist from chef Michael Gueiss By Erica Noonan, Globe Staff Tasting Shanghai Bitter greens are gaining fans Authentic tacos are full of possibility

afternoon tea vs. "high tea" this has been a public service announcement.

Boy Monica, that's really lousy. I would be hopping mad if that happened to me too. Did you call the plagiarizing foodie on his/her gaffe? I think that some editors and writers -- perhaps even some professional cooks -- mistakenly consider recipes to be a grayer area than text. How much do you have to change to make a recipe "yours"? One ingredient, one measurement, one description of how to combine ingredients? I suspect that recipe plagiarism is even more rampant than we suspect.

Can someone please explain to me why foams are so popular now? Is the texture supposed to be novel, or the taste enhanced in some subtle way? I'm not trying to be obnoxious about this -- I see already we have some foam opponents on this thread. I'm genuinely curious about why this is considered an attractive thing, and why it's become so trendy.

I've never seen or heard of black plum radishes (I wonder if it's the same as black radishes, only smaller?? is this a regional specialty?) Must get my hands on some of those! I do love that we've got a radish sandwich renaissance going on among eGulleteers! I think I'll be having one for lunch today myself...

We were chatting about this on the NY eGullet board (here) a while back. just read the last line of that release again -- "pudding their best food forward" -- ha ha ha!

Boston Globe – May 28, 2003 Here's the lowdown on the Boston Globe. An abbrevated version, as I have one foot out the door -- heading up to Boston (surprise, surprise). Ciao, Peru! Chef Jose Duarte brings Peruvian flair to Italian food at Taranta By Ann Cortissoz, Globe Staff Milking the market By T. Susan Chang, Globe Correspondent She's written the recipes for romance By Devra First, Globe Staff …on Amanda Hesser, the NYT food babe so many of us love to hate, and her new book. Hood's snacksize treats full of flavor, but not guilt By Katie Johnston, Globe Staff

When in doubt, throw it out If it’s puckered, you’re a sucker If there’s mold, don’t be bold If it’s blue, the trash bin will do If it’s green, it’s obscene

I'm in! Maybe we can name it "Trifle."

Go for the better notes. thanks for the stories, this was fun to read. I only discovered Rice to Riches two days ago -- who knew an entire store could be dedicated to rice pudding! I couldn't believe my eyes. Glad to know that someone else saw the joint too, I thought I was hallucinating.