that NYC still sets the dining standards for us all, so and it’s no surprise that Cochineal is the baby of sophisticated outsiders who love Marfa enough to get its vibe but also deliver quality food and service. To read... (3 replies, last updated by ClaireWalter October 26, 2008)

Might be posting in the wrong board, but does anyone have the address / location for South Indian restaurant Cochin Cove, think it’s located somewhere around Edison NJ. Was recommended earlier this year on PA board, but I... (3 replies, last updated by Henry Powsner April 30, 2002)

Scrolling endlessly through the posts on this board in search of info on restaurants in India (no, not Indian restaurants in London!) I came across a year-old message from Howler regarding the hunt for Jewish food in Cochin. As... (5 replies, last updated by Julie February 10, 2002)

there are twenty something jewish people left in cochin, a city in kerala that brags about having the oldest jewish synagogue in asia outside israel. while that little factoid may or may not be true, it is indisputable that jewish... (12 replies, last updated by V J Paul June 4, 2005)

In Cochin a sure bet is to have lunch by the Chinese fishernets. There’s a market and you buy the fish or seafood first and then pay the guys at the stalls something for the cooking. Fresh and simple, and will cost you next... (1 reply, last updated by Jonas October 16, 2003)

Disclaimer: I normally head to Cochin (Kochi) on expense accounts so the following tips are not quite budget. Regardless, basic western comforts come at a cost (btw, is this your first visit to India?). Clubbing in the hotels... (1 reply, last updated by Bombay_Curry June 29, 2007)

One word....Cochineal (Marfa). Don’t recall their schedule but did write down their phone (432)729-3300. Definately the best dining experience we’ve had in Texas west of San Antonio. (1 reply, last updated by Sam Spade November 28, 2008)

I had a very good lunch in Cochin at the Taj-[something] hotel a few years ago..can’t remember the full name,but it’s well known.Cochin,and Kerala,in general is wonderful-fish and all kinds of spicy pickles are some... (2 replies, last updated by M.K. November 13, 2001)

It’s not new, as Vallevin mentioned, but I would like to advise you that this product likely contains carmine: A purplish-red pigment, made from dye obtained from the cochineal beetle, which according to most ashkenazim is... (10 replies, last updated by zsero November 6, 2009)

No, those “tamales de regalo” are not made with strawberry but tinted with cochinilla (cochineal), a natural food dye that has been in use in these parts of Mexico since pre-Hispanic times. Cochineal (also used for... (6 replies, last updated by CMC June 13, 2003)

would produce a dish or two. but as the anglo indian community vanishes in india, we needn’t lose their cuisine (like we seem to have done with the cochin indian jews). the blog below is a labour of love and i hope you get a... (5 replies, last updated by TampaAurora September 14, 2008)

Vivario in the 5th on rue de Cochin just off the Quai de Tournelles is a Corsican restaurant that serves goat. I enjoyed it. Rustic, red and white checked tablecloth kind of a place. No longer accepts credit cards. Sorry, I... (2 replies, last updated by Pia August 17, 2004)

for its bacalhau. Vivario 6 rue Cochin, 15th 01.43.25.08.19 A Corsican old-timer famous for, inter alia, its oven-roasted kid. L’addition at both comes in at under 200ff. (1 reply, last updated by John Whiting March 6, 2002)

We just returned from our honeymoon in the Big Bend area. We ate some darn bad food, particularly in Ft. Davis (and expensive to boot!), but we also had a sublime meal— better than anything in recent memory back home in San... (16 replies, last updated by Andrew_Suber February 25, 2009)

On Food Detectives they were talking about natural food dyes and the red food dye ingredient is cochineal or carmine. Cochineal is a beetle from Central and South American and they crush the carcasses of the bugs which produces... (14 replies, last updated by chowser March 2, 2009)