Serious Eats - seriouseats.com

I cannot get enough of the Dan Dan Noodle soup at Kar Won on the UES.
http://tinyurl.com/2abns6

This article recently inspired me to make my own noodles:

http://offthebroiler.wordpress.com/2007/02/04/using-your-noodle/

Honmura An is the mother of the noodle houses in NYC (except for in Chinatown) but get there while you can. The owner is actually moving back to Japan so they will close in about a month....

Hey Adam, you may read that particular post here.

I also linked it up that photo, too for the other curious minds. Any questions, just post it on my blog.

I'm with Megnut on the soup dumplings, but if I can't have xiao long bao then I'm going to have my dumplings fried! My second favorite dumplings are actually gyoza, which are both fried and steamed.

Adam, I think you linked to tina.w's Flickr photo of cha sui sou earlier.

@tina.w: I looked for a write-up of the cha siu sou on your blog to link to but couldn't find it. Just not that notable or am I not searching correctly?

Yaye for Millie's! So good.

As for me, if they're meat yummplings, I prefer them fried; if they're vegetable dumplings, I prefer them steamed.

I vote with the no-whipped cream folks; I have worked at many soda fountains over the years, beginning as a car hop at an A&W Root Beer Stand in the 60s, and wherever we made real milk shakes, i.e. with ice cream, milk, a stainless steel beaker, etc. we never put whipped cream on top.

I think it's completely unnecessary... the milkshake should just stand alone.

i prefer without whipped cream. i think it's just used as visual filler, to fool you into thinking there is more than you paid for.

I think it's a trend - they do it out here in California, and you have to tell them not to do it. A great milkshake would be made with an excellent, butterfatty ice cream, and would not need an extra bit of fat and sugar on top. In fact, the chemical taste of aerosol whipped cream would dilute the flavor, plus it'd be messy to boot. Milkshakes are hard enough to get as chocolatey flavored as I like when I order them.

Food glossies sometimes look like fashion mags, and we all know how informative models can be about food trends. Right now I receive Chocolatier, Food & Family (a Kraft foods freebie with a beautiful calendar, such a deal!), Modern Baking, Sante, Fine Cooking, Cooking Pleasures, and Cuisine at Home. I am going to try Lidia Bastianch's magazine next, and get my Saveur, Gourmet, and Bon Apetit subscriptions back on track. Christmas is coming!