Lo mein comes on a plate with some oyster sauce and soup on the side and not in a bowl with soup. "Lo" means mix/stir, as in mix with the sauce and/or the soup as you eat this dish. Or, you take a bit of the saucy noodle and wash it down with the side soup bite per bite.
Both, please - definitely dark for me; white for hubby.
Saveur is a terrifc food & travel magazine. There is nothing close in comparison. Gourmet (along w/ the indistinguishable Bon Apetit) are full of ads and not at all informative nor interesting to read. How could the editor go from Saveur to Gourmet? Must have been a much bigger pay package. Or, is Saveur won't last much longer. It's subscription/readership is probably not as high as Gourmet. Such a shame!
"In regards to the broth, I wouldn't recommend drinking it. It's usually not worth it"
I completely disagree with that statement, especially at Great NY Noodletown. It's one of the best soup broths out there. I highly recommend drinking the broth there. So freakin' good!
Simon, loved your comment, especially the mmmmmmbllarrghgh!
When I'm in Chinatown I wish I could turn into a sixstomachedcudchewingbovineeatingmachine. Is that bad?
And we have a winner!
ALDEN, step right up! Someone from Serious Eats will contact you for shipping info shortly.
Thanks for entering, everyone, and remember, if you didn't win this one, we've got one turkey a day to give away up to and including November 18.
Definitely white. With cranberry sauce and gravy? Mmmmm .. dark meat doesn't stand a chance.
Skin. Moist stuffing from inside the bird w apples, celery, onion, sausage, bread and sage. Gravy from the crispy bits on the bottom of the pan, loosened w giblet broth and cider before whisking all slowly into the roux. Little breakfast sausages poked into the breast on toothpicks to baste it. Dark meat from thighs.
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