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December 11, 2009

The new html edition of Tyler Cowen's Ethnic Dining Guide

You'll find it here, namely on my home page (you may need to scroll down). This version of the guide has more revisions than any other new edition, mostly because there has been a lot of quality turnover. More than half of the "Top 20" list has changed in the course of a year. Currently my two favorite places are Sichuan Pavilion and Abay Market (you now can and indeed have to order vegetables in advance), with Thai X-ing a perennial. Komi is the "finest" dining and Bourbon Steak is the place most likely to be better than you think.

I should note that if you've been following the blog version of my dining guide [here at TCEDG.com], the html version is simply a print-it-all-out-at-once compendium, rather than a source of new information.

Originally posted on Marginal Revolution.

Posted December 11, 2009 08:27 AM | Permalink  |  Favorites - Current , General remarks , Some Places You Must Try , The Best , Updates  | Comments (0)

August 24, 2009

Why don't more people like spicy food?

Andrew, a loyal MR reader, has a request:

    Tyler, why don't more people like spicy food? What prevents them from trying spicy dishes?

Mexicans acculturate their small children to spicy food gradually, by mixing increasing amounts of chilies into the meal. It takes a while before the kids enjoy it and at first they don't like it. If this has never been done to you, you need to make the leap yourself, usually later in life. The whole point of spicy food is that at first it is painful, causing the release of endorphins to the brain. With time the pain goes away and you still get the endorphins, although you may seek out an increasingly strong dose to boost the endorphin response.

Not all Americans think this is a good deal. Older people are less likely to make this initial investment and endure the initial pain. The same is true for uneducated people (adjusting for ethnicity), who both are less likely to know it will end up being a source of pleasure and who on average have higher discount rates. What other predictions can be made? If you and your country are too obsessed with dairy you will be led away from spicy food, one way or the other. Milk usually counteracts the pleasing effects of chilies.

Originally posted on Marginal Revolution.

Posted August 24, 2009 03:17 PM | Permalink  |  General remarks  | Comments (1)

January 31, 2009

What is the best food produced en masse?

Ben, a loyal Marginal Revolution reader, asks:

What is the preferable type of food to eat when it is produced en masse? I.e., for what type of food does the quality not diminish significantly when it's produced for a buffet? How much worse is Panda Express from "real" Chinese food vs. Fast Food Mexican from "real" Mexican?

Indian food, produced en masse, sits relatively well, especially the non-meat dishes and the ground meats. It can sit and stew for a long time. Chinese food, which usually should be cooked at high heat and served immediately, wares about the worst. Barbecue can do fine, if it is cooked properly to begin with (not usually the case, however). At Chipotle the carnitas are pretty good and they are cooked sous vide at a distance and then reheated in the restaurant. But the top prize goes to Korean vegetable dishes, many of which are fermented and pickled in the first place. Natasha and I catered our wedding party with Korean vegetables (and a bit more, including some cold meats) with no loss of culinary value.

Originally posted on Marginal Revolution.

Posted January 31, 2009 10:47 AM | Permalink  |  Eclectic , General remarks , Indian , Korean  | Comments (0)

September 15, 2006

Welcome

December 11, 2009

Welcome to Tyler Cowen's Ethnic Dining Guide in blog format. The Guide includes more than 700 restaurants in the Washington, DC area.

The Guide is also available in its original one-page format, and can be found via Tyler's web page at GMU. The current Guide is the January 2010 edition.

See "The new html edition of Tyler Cowen's Ethnic Dining Guide", December 11, 2009.

Continue reading "Welcome" »

Posted September 15, 2006 11:07 AM | Permalink  |  General Tips , General remarks  | Comments (10)  | TrackBacks (1)

General remarks

General remarks

Restaurants manifest the spirit of capitalist multiculturalism. Entrepreneurship, international trade and migration, and cultural exchange all come together in these communal eateries.

In the last fifteen or so years, the Washington DC area has become a leader in ethnic restaurants. We lag behind New York City and Los Angeles, but we vie with Chicago and the Bay Area for third place in the United States. In some areas, such as Ethiopian cuisine, we are number one.

Continue reading "General remarks" »

Posted September 15, 2006 10:47 AM | Permalink  |  General remarks  | Comments (7)  | TrackBacks (2)

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