At least 2 or 3 times a month I get over to Rinconcito Peruano for a lunchtime ceviche fix. About 2 weeks ago I got a red-hot surprise with my ceviche de pescado; bright-orange flecks of what to my tongue seemed like habanero. It... (4 replies, last updated by J. DiStefano October 16, 2000)

, we left quite satisfied. And, it was cheap, too. Machu Picchu Peruvian Restaurant 301 Broadway, Newburgh, NY 12550 (845) 562-6478   Eat on!! Joe (0 replies, last updated by Joe DiStefano October 13, 2000)

Joe said “carts are a must” for them. (3 replies, last updated by luna April 17, 2001)

The Sichuan stall has really good pao cai. They also have some fish dishes, but they must be ordered in advance. In contrast to Joe DiStefano's experience, I have not seen an English menu there. They’ve actually asked me to... (3 replies, last updated by kathryn November 16, 2009)

Two friends told me about this lovely place. I am pleased to see all of the support for it on the board. Congrats to the owners and operators... Any chance they are going to retail market the sauce? Guesses are welcome. (4 replies, last updated by Joe DiStefano May 31, 2000)

Glad you enjoyed – this is my favorite banh mi spot in Manhattan. The owner is quite nice and they do have a hell of a good cuppa joe. (5 replies, last updated by MV October 28, 2003)

Joe's of Avenue U (287 Ave. U) makes a good panelle. (9 replies, last updated by marie June 23, 2006)

Also in Brooklyn: Joe's of Ave. U: 287 Ave. U (near MC. Donald). Ferdinando’s is at 151 Union, near Hicks St. Basically lunch only (open to 7 or 8 but dinner stuff is not fresh). Both of the above also sell Panelle specials,... (4 replies, last updated by bobjbkln October 4, 2003)

Can anyone recommend a good primer on Filipino food (either a book or a website or something)? It’s the cuisine I know the least about, and I want to get up to speed. I don’t need tons of great recipes (necessarily),... (12 replies, last updated by Tom Armitage February 3, 2000)

Fantastic! My buddy Joe Distafano and I appreciate the info. We have been having a tough time getting clear history. Jonathan Forester (12 replies, last updated by Louisa Chu April 23, 2002)

gook soo", but I lack an understanding of the finer points of Korean noodles to put money on that. Joe DiStefano has an article on the dish with photos, but he gets the (Korean) name wrong:... (56 replies, last updated by Joe MacBu August 27, 2009)

A specific question followed by a more general one: Can any cheese maven tell me how to tell if the Epoisses cheese I recently saw in a cheese shop in the US is the raw milk or the pasteurized version? It’s made by Berthaut,... (14 replies, last updated by joe December 5, 2002)

Ave. (310) 824-8777 For dinner: Moustache Cafe – French bistro fare, reasonably priced. The souffles are good. Quiet place. 1071 Glendon Ave. (310) 208-6633 Ca Di Vita – Old school Italian place. Used to be called DiStefano... (12 replies, last updated by jenn June 1, 2005)

thanks man! our timing was impeccable, what with not only the NYT brief but also a nice® writeup on SE courtesy of Joe DiStefano (http://newyork.seriouseats.com/2009/09/off-the-beaten-path-qingdao (81 replies, last updated by bigjeff November 25, 2009)

three at Trader Joes: Red-$5.99, White, $6.49, Blue-$6.99. The Rochfort was a special treat for dessert. Truly the Malmsey of beers. (9 replies, last updated by Melanie Wong November 23, 2003)