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  • Board Topic

    Anti-fans of Joe's Noodle House?

    I love spicy food so typically do love Szechuan-style Chinese food. The red-oil dumplings and dan dan mian in particular. (Wait, are Szechuan and Sichuan the same? It’s the American part of the Chinese American coming out...

  • Board Topic

    Any C'Hound Baby Boomers?

    calling out as he walked down the street — "Get your fresh peaches here... I got watermelon today... Red, ripe tomatahs here ..." And, on the non-food side, there was the Fuller Brush man, the knife and scissors sharpening...

  • Board Topic

    creativity and poverty

    we came up with consisted of leftover frozen shrimp, a can of drained pineapple chunks, sliced onion, minced hot peppers, ginger powder, and spicy KC Masterpiece BBQ sauce all server over slightly overdone white rice.(I grew up...

  • Board Topic

    airports: the good, the bad, and the ugly

    I like those hot dogs too. They’re pretty easy to find, on little carts IIRC. Probably not the best Chicago dogs, but the only ones I’m likely to get any time soon. Mm, sport peppers.

  • Board Topic

    Yu Me Ya - Encinitas

    the name, served in cobalt blue Kiriko glasses. Best part , most prices are $2.95 and $6.95, nothing we had was over $6.95 except the bottle of sake! House starter of takuan – pickled daikon String beans with sesame paste –...

  • Board Topic

    Why do people accept chemical cocktails as food?

    Pepper Juice Solids, and FD&C Red No. 40. Contains Egg, Milk, Wheat and Soy." Source: KFC’s Web Site.

  • Board Topic

    Do you Understand Adult Picky Eaters?

    weird test – not sure what the test has to do with how many papillae there are on the tongue. I’ve done a test where you stain your tongue blue to see how many there are – I am no doubt a super-taster but did...

  • Board Topic

    Chinese bubble tea...Whats the point?

    other things fish balls (which I hated but my young son loved)and blue translucent noodles – different cultures, different foods and textures.

  • Board Topic

    Lupa - Great Pasta/Questionable policies??

    't put salt and pepper on the table. My friend used to tell me how people would get PISSED at her, when it was actually the kitchen’s policy – the funny thing is that it affected her tips. I love Lupa, so in my humble...

  • Board Topic

    Dim Sum at City Lite Buffet -- REPORT (long)

    opinion); peanut mochi (soft and chewy streamed glutinous-rice dough enveloping a filling of finely chopped peanuts and sugar); pan-fried turnip cakes (moist, with good flavor); red-bean-paste cakes (crispy and delicious);...

  • Board Topic

    Waitering tips?

    beyond Corbett Canyon and Beringer (or "red", “white”, “champagne” and “rose”), either know your wines or have someone who does. 6. Don’t try to upsell me. (“Would you prefer clean,...

  • Board Topic

    dinner party questions

    since then and will no longer have to have this dinner party. Also, we’ve made friends with less demanding people. In your situation, I would describe sort of what lamb is like. If they eat red meat, then they should have no...

  • Board Topic

    Toronto - San Francisco = ?

    Florida, and not reds. Pinks are delicious, reds have lost their balance.) Something tell me that my recommendation will be ignored. I sincerely do wish to read a report of the places that you do go to. VVM

  • Board Topic

    Charged for things you thought were comp?

    Yeah, now that you mention it most places just bring the bread without asking, so the fact that the server said something should have been a red flag that this wasn’t a version of the complimentary bread custom. I must say...

  • Board Topic

    Never been to NYC...would love recs (inc. places w/no reservations needed, favorite casual dining that locals frequent, cheap eats, a few places to splurge)

    (Italian), Momofuku SSam or Noodle Bar, Go! (Japanese), Café’ Mogador Prune or Flea Market (brunch) Chelsea/ Union Square: City Bakery, Blue Water Grill, Red Cat, Tia Pol or Boqueria (tapas) Brooklyn: Luger’s (best steak in the...

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