gus_tatory

omg i hope you don't have to make "doe, a deer, a female deer..." edit: i mean, venison...

me too. and i don't want to hijack the cumin thread, but i feel it's worth mentioning here that cardamom is a pretty awesome smell/taste too.

if i eat a bowl of daal / lentil soup without cumin, it just tastes wrong...

what a bizarre and interesting chart and article. so there's a reason Tchaikovsky's "Pathetique" is in G...

umm, is this anything like the Galenic system of "humours" from the 16th century or thereabouts where someone could be: choleric (hot and dry), phleghmatic (cold and wet), and there's two more that i can't remember, but i think i should get extra credit for trying to spell "phleghmatic". edit to add: oh my, a discussion of Hamlet, as read through the Galenic humours...

so no one has been to "Chi" yet? although it is always nice to talk about new specialty meat cuts...

*iced* green tea and miso soup. but codeine works too...

hence, the sushi-bar name for wasabi = "namida", meaning tears

ok wait--that thing about her Kwanzaa cake is just *so* offensive, on *soooo* many levels...

there's also, oh my, so many: my favourite food-blog, written by a Malaysian, with great food pix, updated frequently... Leite's Culinaria new york city eats--a restaurant blog *Saute Wednesday* the BBC food page--wonderful! these are a few of my favourite things...

what is this exotic buddha's hand citron of which you speak? but i have tried lemongrass-infused vodka in the past with excellent results.

okay JennyUptown, because i'm finding your food-blog so smart and charming, i did my homework (see quote): <reverie> my first food memory is that i am less than 4 years old, and i am coming down the stairs at night, around Hallowe'en, and my mother is making those molasses-popcorn balls for trick-n-treaters. can you imagine a time so naive (late 60s) when mothers would do this? and such a strong memory: the sulphur-y smell of molasses, and the fresh popped corn. </end reverie> as i said, really enjoying your blog! just edit to say: i'd be happy to make you an avatar! PM me if you want...

that's almost garam masala!

i also agree with Moopheus re: the Magic Fridge <tm>... but in the absence of that, it'd be nice if a half-grapefruit, half-watermelon existed. all that sweet juice, the vitamin c, and the tanginess. mmm... i am afraid however to give ideas to producers of Frankenfoods...

pho, spring rolls, jasmine tea. har gau, shiu mai, char siu bao. lemon, coriander, black pepper. garlic, escargot, butter...

I don't see it at all. ...and i, in the past, have eaten raw ramen noodles out of the bag. does that make me the "anti food-snob"? or just a slob...

i was gonna say, no fair bragging when it's -35 celsius in montreal. umm, that's close to where fahrenheit and celsius meet (-40)!

and yet, wouldn't want to walk it...

interesting corollary to Pan's question, imho: light-deprivation causes people to eat more carbs (via SAD research.) is light-deprivation an issue in space? are cosmonauts given more vitamins A and D to make up for the lack of "sunlight"? edited to add: i mean "do astronauts eat more?", inherently because they are in space?

amazing street food, skchai, and thanks for the photos too!

i must take a moment to agree with loufood-- this Q+A is *fascinating*. (umm, and high on the hedonic scale...) thanks, Vickie!

okay, can't wait to hear your dinner report, identifiler~! i'm curious about the name. i know what it means, but i'm curious as to how the name relates to what they serve. like is it all osso bucco?

hysterical! we always talk about how "exotic" the pan-Asian traditions are. and here it is...

mayonnaise is next to Godliness.

skchai-- i'm not sure how "helpful" this answer is , but might it also have to do with the concept of abundance of protein at new year's? in France, it's oysters. in Vegas, surf n' turf. i mean, whatever resource is seen as treasured (and perhaps limited) is celebrated on new year's?