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It's impossible for me to pick one favorite dish, especially if its "Mediterranean".. a designation covering such a huge expanse of land.. and located within it, various cultural complexities. One dish I do enjoy however, is molokhyya, or Jew's mallow, eaten sometimes as an everyday meal in Egypt, served with bread or rice.

Langers is excellent. The bread is wonderfully crisp on the edges yet soft, while the pastrami succulent.. having visited Canters i must say that i am truly bewildered by anybody who even considers their pastrami on the same level...how is that possible? the bread is mediocre in comparison, and the pastrami is by no means distinguishable from the stuff you could get at any average diner/market. although as an institution that is 24/7 I enjoy it, the food...not so much.

i have considered the arguments pro and against prop 2 ..and have ultimately decided i'm for it...

certainly local californian eggs are ideal, but of course one must remember the fear of even more imported eggs only become reality if indeed californians aren't willing to dish out probably a couple more cents for californian eggs...and i'm optomistic californians will. Organic milk from what i've last read though more expensive, is gaining popularity due to both enviormental/animal concerns... so indeed i don't think the fear of
"drving out" really local egg producers is much of a problem.

Of course the californian industrial egg producing system isn't what people are worried about in terms of importing...its about trying to reduce our carbon foot print which is why we don't want to kill california's egg industry...and again i think the argument of people willing to pay extra even in econmoic cris holds water....less carbon foot print...better safer californian eggs..i

The problem is the ignorace, such as the ignorace displayed by HARLAN.

I understand the lack of interset or understanding as i'm not exactly preaching to the choir here in America.

There is a differnece b/n say bistro french food, and then haute cuisine french food. One is obviously more geared toward casual eating, the other being a dining expereince. The same goes with chinese. To suggest chinese food is limited too chopped displays the problem. Its just not true.
Its a differnt type of beauty, which is why classicaly chinese/french have been consdiered worlds greatest cuisines..

Look to Steingarten, Reichl. They understand, and they're probablywondering the same thing too about chinese food in america.

And also, for anyone questioning if the grandness ( the equivelency of what would be "haute" cuisine) of chinese food ever existed...

well the question wouldn't be posed in the wsj at all if chinese cuisine wasn't or hasn't been grand.... It is a real wonder why this hasn't happened earlier, but it is going to happen soon.....

Being a nation in large part of western palate, we seek to identify ourselves with the hipness, that is the rediscovering of offal cooked in western style .. It is now "hip" to cook roasted marrow bones and serve it with toast. I don't doubt very soon instead of braised cockcombs, we're going to be clamoring for swallows nest....braised chicken feet...etc.

to the contrary...i find

ricks burgers thorougly dissapoiting and not worth noting- the fries actually had an acrid smell (although i'll forigve hte fries) The burger on the other hand has a less than satisfactory gummy bun like carls junior, with sesame seeds (i reallly believe sesame seeds destroy the texture top texture of buns) I don't like shredded lettuce ( i prefer to have a crunch) as the lettuce becomes soggy from the heat, and the burger was overall sloppy and too big.

Fat burger is also rather sloppy.

I do agree with in n out though...i prefer the single, (in terms of fast food burgers, the less meat the better) its compact, neat, everything is in the right proportion. And i love how the onions stay compact, and that they toast their buns on the flatop so that its crispedon the edges.

Tommy burger isn't overrated- it is what it is. But again, it doesn't warrant a "full review." If you don't like their thick goopy chili, you won't like the burger. My only complaint is that the patty is too thick, and dry hamuburger meat is never a good thing. Their pickles and i believe mustard are overdone too. "Tomato is good.

In the end, these "fastf'ood" burgers are all essentially compromised of the same ingredients. Its how those ingredients are put together that makes all the differnce. Of the above, i'd say in n out comes out top.

he sounds so bitter and angry...its kind of funny