jschyun

I knew it was only a matter of time before mongo did his blog.

Me too. Except I'm sort of a spoiled dog. --I hope you don't mind, but I want to use your quote as my sig hehe. I'll take it off if you have copyright issues or something.

Actually, I think the only bad word I knew until high school was "troublemaker". I thought it was really bad. I wasn't popular. Hmm, things I love (that people hate): pork feet (i like roasted best but pickled is okay) raw cilantro (esp in a raw salsa or Vietnamese sandwich) raw onions sauerkraut with mustard on bockwurst tendon (cooked well) any kind of sweet junk food vegetarian junk food like frozen corn dogs and veggie mcrib sandwich

Or wash with cilantro? How do people know it tastes like soap, anyway?

Jason, what was your favorite at that tasting?

I don't know what the deal is with Koreans and pho but recently, I saw instant pho in a cup (like cup a noodles) at a local Korean grocery store. $3.99 for I think 12 cups. Unfortunately, I didn't have a camera. Next time I'll buy some. I don't expect it to be good or anything, but it was interesting.

mongo_jones is currently being hunted down for his opinions on the "New Indian Cooking" movement, therefore must hide his face.

LA Times Food Section -- June 9, 2004 To view the articles below, register a username with www.latimes.com. Registration is free. There is a separate Calendar section with more food articles, but you have to pay a fee for those. It's an L.A. Thing -- Charles Perry On hamburger history: he says L.A. made them first, makes them best. A driving tour of the best burgers -- Charles Perry "Primo Patties": Cassell's, The Bucket, Apple Pan, Carney's, Woody's Smorgasburger "Charburgers": The Habit, Hamburger Central, Astro Burger "Old Time Grease Bombs": Baker's Drive Thru, In-N-Out Burger, Yuca's Unique: Original Texas Barbecue King, Sirloin Burger, The Shack Spice with crunch -- Russ Parsons A story on radishes and how they are more versatile than you thought. A new brunch bunch -- Leslee Komaiko Now serving brunch: Mix, Xiomara, Senor Fred, G. Garvin's Also info on Share Our Strength's Taste of the Nation fundraiser. Also "Rodelio Aglibot, former executive chef at Koi, is opening Yi (pronounced "e")in the former Tahiti restaurant space." The wine shipping news -- David Shaw On why wineries should be able to ship directly to the consumer, and why the current laws forbidding direct shipping are wrong. Thoroughly modern meze -- Anya von Bremzen History and descriptions in this interesting article on meze, "Middle East's answer to Spanish tapas, Venetian baccari or Mexican antojitos". Wine of the Week -- S. Irene Virbila 2002 Domaine Daniel Dampt Chablis: "This entry-level village Chablis from Daniel Dampt is everything textbook Chablis should be, and a terrific summer wine at an affordable price. " (about $15) Correction to last week's article. Krug Grand Cuvée Champagne is from the French Champagne producer not Charles Krug, the CA winery. Correction to last week's article One of Jar's restaurant's partners is named Phil Rosenthal not Neal Rosenthal

It just occurred to me that the organizers of the event called it "New Indian Cooking in America" simply to distinguish this sort of fusion type of cooking, with Indian Indian food, for the event. Perhaps we could get enlightened here with a comment from an organizer?

Fat Guy says: Jason Perlow on why "New Indian" is not simply fusion cooking, unlike Asian food as treated with American techniques/ingredients: Eh? In any case, though "fusion" is a somewhat general term, isn't it more applicable than "New Indian"? I don't understand how this is "New Indian" and not simply fusion cookery. Indian food in India is not being changed. You're simply adapting some Indian foods and maybe techniques with American ingredients and maybe some techniques as mentioned early in this thread. Personally, I don't want to start an argument or anything, but I do think it is a bit pompous to call it "New Indian". --I just reread JosephB's comments early in this thread. He said it better than I can.

Come to California. We have tons of Filipino restaurants, bakeries etc here, esp in Carson and Daly City, but I did find a bakery in a Vietnamese neighborhood where I live, so even in the outskirts there is stuff. But so far, I still like best the homemade stuff I get from friends and co-workers at potlucks.

So what's wrong with calling it fusion? Is it not fusion between Indian cuisine with a Western sensibility? The reason I ask is because "New American Asian" is generally called fusion. Despite the fact that the people mentioned by tommy call it "New Indian Cooking", isn't still fusion cooking?

Both storebought and homemade. Here where I live, you can even go to a boba cafe and get kimchi jars to go. I've never seen this before. Recently, I was waiting for my drink, when a family came in and after a chat with the owner, bought a big glass jar of kimchi and went on their way. I guess he's good. But there are also kimchi shops, and Pulmuone makes a decent line of packaged kimchis that I admit to buying. Homemade is good but kimchi takes some time and effort to make. Personally, I think you can make kimchi in Bombay, so long as you have a fridge. You leave it out to ferment a bit, and then stick it in the fridge so it won't go bad so fast, so you don't waste your efforts. I am not mongo, but after some more testing, and hopefully a new camera, I will be posting a dummy proof basic kimchi recipe, sometime in the hopefully nearish future, after finals that is. i am no monica bhide, but i hope you like it. I usually get the "squeaky" (hehe good characterization in one word) kimchi at Korean-Chinese restaurants, where I live (L.A. area). Most of the owners that I've seen(not all) are Chinese people that lived in Korea and are fluent in Korean. Often crap kimchi, but their black bean noodles/spicy seafood noodle soups etc. tend to be superior to the Korean-Chinese restaurants where Koreans are the owners. I've been eating a lot of Korean-Chinese lately, so this is fresh in my mind. --I know there's got to be exceptions to this, but I can't think of any right now. Oh man, if only I was in Bombay with you guys. I would bring so much kochujang (red chili paste) you would never want to see it or me again.

Well, you have Grand Sichuan so hopefully, you won't be disappointed. --there's another place, in Cupertino, that's supposed to have excellent xiaolongbao as well. I don't remember the name, but I'll let you know when I go.

Nutella gelato is rich and extremely creamy. I like it a lot.

dude, pics. Wow, sounds like you had quite a trip. but now you are safely back in boulder. my brother's friend's family owns chung kiwa (have places in l.a. and oc) so I'll be sure to tell him you liked it. yeah, a lot of places do dduk bo sam these days, esp barbecue places. i guess it's all the rage these past couple years. --oops, I was wrong, they only own an OC location. there are a bunch of chung kiwa's and I was so sure they had an l.a. location. my bad. bulnak jeongol is right. It basically means you got bulgogi and seafood in your big bubbling pot o' food. --octopus not seafood, to be more precise. but then you knew that. I envy you. I've been eating at the joints in Oakland and SF a lot. Not much to pick from, but I just had some decent jjampong at this one chiachangmyun (zazangmyun) place. the chiachiangmyun was not as good as OC/LA though. By the way, i am also getting a huge camera...

Hmm, possible pairings: Rich butter chicken with crunchy, light cucumber kimchi? I would go for this. a nice bossam kimchi with its myriad treasures plucked and eaten with some fluffy, hot idlis? pakoras and mak kimchi?

Whoah, I thought people worked at FL for free because they were so happy to work for TK. At least that's what I heard.

Yes, it's definitely the ingredients that are the problem, well that and the pushy sales style. And the singing, always the damn singing. Let's not drag an innocent guy like Herrell into this. Steve's is nothing like Cold Stone.

This chain has totally infested the towns I live in. I cannot understand how anyone can like the pallid lump of cold sludge (spackle is a good word!) that this place serves. And the "singing"? Not to mention that they're like $5 for the smallest cone, so you're forced to overeat. No wonder Americans are getting fat. What a racket. I'll take Ben & Jerry's from the supermarket any day over this crap.

Thanks for the 411 on Harukan. I admit, I haven't really looked at the plant racks lately, so I don't know what the latest fads are. Oh, and just to clarify something I said. I should have said "she won't WANT to save seed because it's a hybrid, AS the seed will not grow true to the parents". my bad. Where do you live that you have so much borax in your soil? Just had some more black cherry tomatoes. I like these even more than sungold cherry tomatoes, which I find amazing. Squash is coming in like crazy. Cukes starting as well. It's gonna be a good year.

Hmm, Austin. Thank you, nessa, for enlightening me to all that good stuff you've got there.

Just a note, Ronde de Nice is open pollinated, in fact some packets have it as an "heirloom". But I do agree that Ronde de Nice is awesome! also, on the grey zucchini thing. I wonder if lovebenton0's plants are actually the variety Harukan F1 or just regular grey zucchini? The reason I ask, is because Harukan is claimed to have Powdery Mildew resistance, and I see the tell tale bloom of PM on her plants. Also, if it really is Harukan, then she won't be able to save seed because it's a hybrid and the seed will not grow true to the parents.

Sweet, you don't have to save seed now. You just buy it! hehehe Doh! Can't believe I forgot about the grey zucchinis. Will be sure to try some next year.

I just had some Costata Romanesco squash fried, a very large one, and I don't undrstand how people can like it fried when it's this huge. I'll stick to frying the young 'uns.