Robyn, I'd love to see you do a more extensive review on kimchi. I'm curious to know more of the intracacies of what makes it good. I buy tobagi, but my parents swear by New York kimchi and Kum Gang San. I like both and I like that they taste different. I never really thought of Tobagi topping any lists, since I assumed it was just a generic brand. It kind of feels like rating Tropicana the best tasting orange juice. But I do like Tobagi the best, so I don't disagree with you.

But I tend to think "best kimchi" is kind of arbitrary. People like more fermented and some people like fresher. I like kimchi the first day it's opened. I don't really think of it as a spicy food any more either, so I don't really pay attention to the burn afterwards.

Also, maybe for the next article, write a tutorial on which kimchi is best with what kind of food?

Hey Ed,

I've never been there myself, but I've heard Brother Jimmy's BBQ is splendid. They list Chicken Fried Steak as the first dish on the menu online. The "original" Jimmy's is on 2nd Ave between 77th and 78th, and there are a couple more in that area.

- Dennis, last year's Jello Intern