What Are You Eating Today?

[Pete C]

grilled immitation tofu cheese on Pepperidge Farm 12 grain bread.

The cheese is made with imitation tofu?

[clinthopson]

What the hell is imitation tofu made of? Something with even less flavor?

[Jazzzoline]

I think he (she?) meant tofu imitating cheese.

[Pete C]

Modenese dinner at Via Emilia, an excellent, reasonably priced but very noisy place on Park Ave South.

Gnocco fritto (puffy fried dough squares--like Italian poori--served with cold cuts: mortadella, prosciutto, cappacolla, salami)

Calzagatti - polenta cake with pancetta, taleggio cheese, beans & tomato

Tortelloni di pollo with wild mushrooms & truffle oil

Ricotta cheesecake

Cortese wine

[Uli]

First time I cooked crawfish myself tonite. steamed over a bellpeper/garlic/habanero stock with a side of avocado's all liberlally sprinkled with fresh key limes.

[Sergio Zamora]

What the hell is imitation tofu made of?

Beef

[MRS]

What are the two famous pizza joints in New Haven? Danke.

[Cem]

I just did a search for you, Sch..., I mean lambic-lover...Pepe's is one of 'em.

[MRS]

Thanks Cem! I know the other New Haven joint maintains a more mellifluous moniker. By the by, I ordered our lambics in haste and Hubbard whispered to me that I ordered the wrong brand (by a longshot both in taste and price). Oh well, I look forward to several more with you sooner than later.

[Cem]

Yes, I remember...I've had only a few lambics before, so not much of a point of reference, but I dug it big time. I hope you make it out this way sometime soon.

[clinthopson]

Last night I grilled some mahi mahi fillets and served them with a mango salsa. Very tasty, if I do say so myself.

[Uli]

Spaghetti con melanzana, Italian sausages.

[Pete C]

Lunch was crabmeat shu mai, shrimp & watercress dumpling noodle soup, carrot/apple/celery/ginger juice, at a Hong Kong "snack" restaurant.

[Valerie]

Lunch was crabmeat shu mai, shrimp & watercress dumpling noodle soup, carrot/apple/celery/ginger juice, at a Hong Kong "snack" restaurant.

had some fabulous dim sum on my monthly saturday luncheon date with friends. certainly can't list all the ones we had but almost something of everything. must admit that two of my faves are turnip cakes and chicken feet in black bean sauce. also love almost anything with shrimp in it.

[clinthopson]

Val,

Have you ever hit any of those Dim Sum palaces in Monterey Park?

Pretty awesome stuff.

[Valerie]

Val,

Have you ever hit any of those Dim Sum palaces in Monterey Park?

Pretty awesome stuff.

will you and donna meet me at one of them one of these days?!? i've seen the menus and it definitely looks awesome. i was at one of the big ones in the '70s but not since. still have the menu! obviously i'm long overdue.

[clinthopson]

will you and donna meet me at one of them one of these days?!? i've seen the menus and it definitely looks awesome. i was at one of the big ones in the '70s but not since. still have the menu! obviously i'm long overdue.

Sounds good.

Maybe for lunch on a Saturday after we return from the Apple.
I eat at one of those places in Atlantic with a client. I'll have to ask him the name of the place.

[Valerie]

Sounds good.

Maybe for lunch on a Saturday after we return from the Apple.
I eat at one of those places in Atlantic with a client. I'll have to ask him the name of the place.

cool!! hopefully, we'll do it in september.

[Pete C]

Dinner at Zarela's. First time there. Definitely the best Mexican meal I've had in NY.

Shared among the table:

Salpicón de Pescado: Snapper hash cooked with tomato, scallion, jalapeño & aromatic spices

Mochomos: Crisply fried flank steak threads, served with guacamole and flour tortilla

Pollo Borracho: Half a chicken cut in pieces and braised in a tequila, white vinegar sauce with green olives, golden raisins and almonds.

Cochinita Pibil: Yucatán-style pork shoulder marinated with achiote and sour oranges and slow cooked. Served in a banana leaf with a red onion, habanero chile and orange relish

Barbacoa de Carnero: Shredded lamb barbacoa cooked in an ancho chile adobo with avocado leaves and served on flour tortillas

Arroz con Crema: Rice baked with sour cream, white cheddar cheese, poblanos and corn.

Torta de Arroz: Bread made with rice flour, corn, poblanos and cheese.

[Ron Thorne]

Damn, I'm salivating.

Out of curiosity, how many did that assortment of dishes feed? Cost?

[Pete C]

Damn, I'm salivating.

Out of curiosity, how many did that assortment of dishes feed? Cost?

3 People. We didn't finish everything. The other two shared a desert I didn't mention & coffee. I believe there were only 2 alcoholic drinks ordered. It came out to about $110 before tip--not bad at all.

[Sergio Zamora]

Mochomos: Crisply fried flank steak threads, served with guacamole and flour tortilla

I've never heard that word before. By your description, I think I've seen that dish before but with a different name. Not sure, though. Sounds good.

Does that restaurant specialize in food from Yucatan?

[Enforcer]

I've never heard that word before.

[Pete C]

Does that restaurant specialize in food from Yucatan?

No. The restaurant specializes in multiple regional cuisines of Mexico.

http://www.zarela.com/about.html

Zareal's son, Aaron Sanchez, runs a very good place on the lower east side, not far from Tonic, called Paladar, which I'd describe as Mexican-based Nueva Latina.

[Pete C]

By your description, I think I've seen that dish before but with a different name.

Was the dish you know like shredded wheat, but made from beef?

[clinthopson]

Mochomos sounds alot like like machaca.

Great with scrambled eggs.

I make cochinita pibil a lot. I wish we could get the sour oranges out here but a blend of o.j and lime juice seems to get close results. It's one of my favorite Mexican dishes. Chicken coocked the same way is also muy rico.

I'm looking forward to some great barbacoa in Oaxaca in October.

[Valerie]

Dinner at Zarela's. First time there. Definitely the best Mexican meal I've had in NY.

Shared among the table:

Salpicón de Pescado: Snapper hash cooked with tomato, scallion, jalapeño & aromatic spices

Mochomos: Crisply fried flank steak threads, served with guacamole and flour tortilla

Pollo Borracho: Half a chicken cut in pieces and braised in a tequila, white vinegar sauce with green olives, golden raisins and almonds.

Cochinita Pibil: Yucatán-style pork shoulder marinated with achiote and sour oranges and slow cooked. Served in a banana leaf with a red onion, habanero chile and orange relish

Barbacoa de Carnero: Shredded lamb barbacoa cooked in an ancho chile adobo with avocado leaves and served on flour tortillas

Arroz con Crema: Rice baked with sour cream, white cheddar cheese, poblanos and corn.

Torta de Arroz: Bread made with rice flour, corn, poblanos and cheese.

pete: do you take notes between forkfulls?!?

[Sergio Zamora]

Was the dish you know like shredded wheat, but made from beef?

That wasn't what I was thinking of, but from that question I gather it's, as clint indicated, similar to machaca. Technically, machaca is dried shredded beef, but we sometimes use it just to mean shredded beef prepared in other ways.

[Pete C]

pete: do you take notes between forkfulls?!?

No, I cut & paste from the website.

[Valerie]

No, I cut & paste from the website.

aha! sure wish i had you as a dinner companion here in l.a. there are SO many new, good-sounding restaurants cropping up lately.