PaulaDR

Buffalo wings, sushi and soups.

Hmm.. perhaps a little too strong for salmon unless you made a mayo or egg based sauce like a hollandaise or bernaise for it. As for the raisin bran, add the chipotle to the bloody mary, make it a brunch and your set.

Is that a raw kibbeh (nayeh)... I would love it too... I make my own version but its never quite right...

I make a more zesty version of a ponzu for mine... by mixing lime juice, sugar, soy and alot of fresh mint... especially if I have added green or slightly ripe mango to the roll... yummy

Recently I have begun adding chipotles to everything - shrimp, ceviche, mahi mahi carpaccios, soups, stews, salads.. you name it. And the new chipotle Tabasco is also "dreamy"... Prep H, here I come!

· "I live on good soup, not on fine words:" -- Moliere and finally... "Duck fat... its better than butter"

I do have Claudia Rosen's book (and Jacques Torress's) and I love them... but I was looking for non dessert uses ... i tried to wrap raw lemongrass seasoned shrimp and baked it, and that worked fairly well... it just wasnt as "pretty" as I expected (I recently began a food magazine in the Caribbean and need good and pretty new concepts!!!!)

Dyslexics R' US. I think perhaps my trouble with finding recipes with shredded phyllo is that i kept on thinking it was called Kaitifi when instead I think its Kataifi (or is it the other way around)... no wonder.

Hey all, I was so excited to find kaitifi (aka shredded phyllo) at my local gourmet store. I bought 3 packets but alas now I have no idea what to do with it. All I have found researchwise has been hawaiian recipes filled with scallops and deserts which I am not really into. Any thoughts?

Beware when you come on down... albeit a cassoulet in Le Lautrec is always nice on a rainy day I can say from first experience that hurricanes suck and the season this year (if the long winter in the states is any indication - cant believe its snowing a foot in NYC right now!!- is bound to be rough!)

One of the favorite sayings of my class in cooking school was "duck fat... its better than butter" !!!! in NY's Blue Ribbon... i live for the crusty sourdough bread smothered in duck fat and then adding to that the marrow of roasted ox tail bones - there are no words to describe this dish!

Museo del Jamon - quite right.. after having to write everything again typos are bound to be all over the place. I havent been to La Bahia since the 80s, had almost forgotten about it. They did used to make delicious crabs with coconut sauce (recipe from the cocolos in Samana - freed slaves from the US south who settled a colony after their emmancipation, yet another of the many influences in our pepperpot of flavors) The city itself (non-colonial zone) is brimming with great new restaurants. Asian Nouvelle cuisine influenced (Jasmine, Taboo Bamboo, Pepperoni), Italian (Fellini, Spaguettisimo, Donatello), Spanish (Donosti, Pata Negra, Sancho Tapas), French (Le Lautrec, La Poellee), International but very good as well (Papparazo, Seasons). If anyone is planning a trip and wants to plan the trip culinarily check out the website for the newspaper El Caribe, which has a weekly magazine Bureo with a great list of restaurants and a listing of activities happening around the city that week

Illegal Absinthe from Barcelona count? Grin. Love it, fear it, drink it cautiously.

I am salivating remembering that black miso... its one of those culinary meal memories that tend to linger with us... omakase is definitely the way to go... my only distraction in my last meal there was uma and ethan at the next table pigging out - they sure packed it in. I love there tiradito.. wonder if it is still on the menu

The basic ingredients between Puerto Rican cuisine and dominican are similar but the DR I believe was more influenced by the african slave cuisine mixed with the indigenous.. Casabe, for example, is a "flat bread" with a longe shelf life than a twinky... delicious toasted with EVOO and a bit of salt. The "pot a feus" (stewy soups) in all the caribbean are delicious for compare and contrast purposes, I love the Dominican "sancocho" on a rainy day... its supossed to have 8 different types of meat including manati... but thank goodness these days is only made with pork, beef, chicken and sometimes goat along with tons of tubers. A soup that eats like a meal.

Tortilla Soup - i made it yesterday for 70 people and it was a big hit, but probably too much of a hassle for 2, and for an "ex" who comes over conveniently on date night! define "ex" though... hmm.. perhaps you should skip the sugar, lime and triple sec and go for the tequila shots...

Yum... getting hungry... I've had the black miso at Nobu and made it myself as well... do wipe off the excess or its too strong. For vegetarians - i love to do the same to grilled japanese eggplant halves. I also agree that miso is a bit wine unfriendly but goes well with sake of course. I love it on dressings as well and the dressing itself (sambal, miso, rice vinegar, pickled ginger, grapeseed oil, s/p, sugar and a bit of sesame oil) is glorious on heart of palm, avocado, shrimp.... or all of the above mixed in a salad... gotta go get a snack!

Here I go again (non-techno) Restaurants in Santo Domingo - Yes, Vesuvio is a classic and the service is excellent but one of my pet peeves is overpaying for pasta, i wont do it there, or at la Briciolla which is also pretty good. The owners are so sweet however that I do find myself there (Vesuvio) every so often. I do love the colonial zone, its got such potencial to someday become the caribbean equivalent of the french quarter in NOrleans. There is so much going on all the time - food, art, music, bars. My new favorite opened a few months ago (garlic haters skip ahead) its called La Masia and its about 3 blocks away from La Briciolla - its basque spanish food, sort of, and makes the best black rice with squid I have had in a while, plus some nights there is live entertainment (tango night and bohemian night are my favorites). But the colonial zone also has brazilian fare, dominican fare (meson de bari, palmito gourmet), british (cafe cocos), cheaper italian (pasatiempos), expensive italian (cafe bellini - although i have heard the owner is being looked for by interpol so beware!), french, spanish (meson de quintana, meson del jamon, la masia), beef (mi casona)... and many more, even falafels at S Bar. Caribbean Blue was also a favorite of mine but it has closed, and the entire street has been taken over by bars - very happening younger scene. More soon on life outside the zone...

(oops - i dont know what I hit before but I think I managed to erase 2 pages on info on santo domingo restaurants)

all of the above... and, if I may add... SPAM. What is really in that? and Tang... tastes like theraflu

I too own the condiment cemetery - 2 whole shelves in the refrigerator.. but in a bind, I am lately rediscovering chipotle... on everything where siracha wont do. Yum, especially in a dressing with lime and olive oil... goes amazing with raw tuna and cooked shrimp for rice - japanese furikaki, definitely. for soups - bitter orange extract (fermented at home with oregano and garlic and shallots, oh yum... gotta go get me some)