Serious Eats - seriouseats.com

lamb stewed the chinese way.. with daikons, peppercorns and star anise. probably not in this book.. but it was definitely the first thing that came to mind.

@nataliepo, mmm that does sound wonderful. Thanks for the recommendation! I'll remember that.

However, I think I should clarify. I'm looking to buy an entire cheesecake for a friend's birthday dinner. So i'm looking for a bakery rather than a restaurant.

i'm a big fan of lunch in a box. lots of fun!

*raises hand* my house has day lily buds, chinkiang vinegar and wood ear fungus. gotta love chinese moms. :]
Last time i made hot and sour soup, it was wonderful. I had all sorts of mushrooms/fungi (shiitake, wood ear, cloud ear, golden, king oyster) in the house. plus the lily buds, a can of bamboo shoots, dried-from-the-garden thai chilis, white pepper. So good.
I didnt add an egg, but it the pot was already so full, i didnt even think of it. :P
I should make more tonight!

hmmm... the most "off-the-radar" spot i can think of it Woorijip in K-town. Cheap food, either packed and ready to go or from the steam table. A great lunch place, considering that most of the other options in the area are expensive, fast-food or both.

mmmm kimbap...

soup! involving any number of vegetables left in the fridge: tomatoes, beans, potatoes, onions, carrots, etc. plus some small pasta to add a bit of body. I like soup even when im not super poor.

When I was in college, me and two other girls used to have movie nights always involving whiskey. Sometimes straight, sometimes on the rocks or something with some soda. I am a fan. I have also had a shot of Virginia Lightning, AKA corn whiskey, AKA moonshine. That stuff is much to strong for me (100 proof). But at least I can say I've had it.

@ginger, you're right. I guess i notice it mostly when i click on a topic listed in the sidebar for "Recently in Talk". It's not a big deal. I'm just lazy. :P
Thanks Adam!

@lilyb, that was my post. I'd seen an article in Bittman's column so perhaps I posted it under "Food Media and News", making it harder to track down.

Heres a link to the Talk topic if you want to see it again.
As for your current situation, I'm not sure if it will work well for you. I've not tried this myself, but Bittman's column talks about mixing with water beforehand. Check out the comments on that post, other people had some helpful input. There are also a few more links that other people posted.

I hadnt noticed an excessive amount of asian-food themed posts, but then again, I tend to not peruse those very much.
However, I just scrolled back through the Serious Eats posts. From the front page, counting the "asian food" entries. In 3 pages, with 15 pages per post, totaling 45 posts, I noticed the Seriously Asian Dashi post, the Grilling Shawarma post and the Tofu Banh Mi review. 3 posts in 45. That doesn't seem like too many to me.

I think you also have to consider the columns. One of the recent Cook The Book series was a week full of hotpot recipes. Incidentally, the Nasty Bits column has included a number of asian recipes. Why? well.. because there aren't many non-asian cultures that eat chicken feet.

@Daniel, what kind of foods would you like to see instead?
You haven't voiced your opinion in that direction, just pointed out what you don't like.

I agree with Harvey. Grab Ed and maybe a few others and drive around to get these bagels as fresh as possible. Also: do all these places make bagels fresh throughout the day?

When I was growing up, out favorite place was Bagel Boy on Fort Hamilton Parkway in Brooklyn. Last time I checked. it had a new name and awning, so i dont think its the same anymore.

I saw that article too and was horrified.
For anyone who is calling us worry warts, please read that article. There was a massive recall last year of frozen, packaged burgers. That's where the E. Coli contamination comes from. And in this case, it was a particularly nasty strain of it too. Basically, they did some experiments and the contamination was still there unless you washed all your cutting boards and stuff with bleach.

I think.. the problem isnt buying ground beef from the supermarket. It's buying the prepared, packaged, frozen hamburgers.
But if you go to a good supermarket, don't they grind and package their own meat in the back? I think the problem is getting it from the huge beef packing companies that get bits from all sorts of sources and have little oversight of the contamination.