Liza

I see your malted and raise you a Dusty Road: icecream, malted powder, and chocolate sauce. (Sigh.)

What they said. And may I suggest rosemary and warning your neighbors that they're going to be very jealous. D. would suggest lashing the thing with olive oil to get the flames really licking at it but he's of the 'fire good' school.

http://online.wsj.com/article_email/0,,SB1...8606715,00.html

Charles I agree with you about Tribeca Oven - I adore their rye, challah, and raisin-pumpernickel rolls, too. Every once in awhile Alan has their little onion rolls they make for Juniors. Or their little olive rolls...You can also find their breads at Fairway. Note: Alan and Tribeca Oven will be at the Tribeca market this Saturday but not next Saturday, due to Rosh Hashanah.

Congrats on hitting the mother lode of tomato harvests! I've been making a similar sauce for awhile, but I only roast the tomatoes and the garlic. Sometimes I roast carrots. I core and split the tomatoes, drizzle with olive oil, salt and pepper, whatever fresh herbs I have around. If there's room on the pan, I throw in some garlic, or peppers or carrots. After the tomatoes are giving up their juices (around 25-30 minutes), I dump them into a sauce pot in which I've sauteed more garlic, onions, and some rosemary. I like to deglaze the roasting pan to get the sticky bits - I use the heat from the sauce pot and put the roasting pan over like a lid.

Hey FG, no need to call Nina's analogies weak justbecause you don't relate to them.

Home-made basil noodles, in a sauce of morning-harvested mushrooms (thanks, Maria!), onions, veal sausage, and tomatoes.

Oh please stop me before I type again....must...can't...resist...

Thanks for reminding me of my favorite New Yorker cartoon. Man on a telephone standing at his office desk, says: "No, Thursdays out. How's never? Is never good for you?"

Besha, For our sake, I hope you have more disappointing experiences, if we get to read posts that well written as a result! But that's selfish and I shall now administer a wrist-slapping to myself.

So...your dismissal is insanity? Good. We're agreed.

So...would it be criminal neglicence if I suggested Simon try Tribeca Oven's rye bread? To dismiss all of New York's bread is lunacy.

Jin, The ground bison was incredibly juicy. We've had bison roast as well, and while yes it likes to be barded, cooked right it's as good as beef. As I buy directly from the rancher, my experience doesn't relate to how the industry is doing as a whole. Re: fruit. If only I could ship some of them to you...but that would be wrong, of course, of course.

Shoot. I wrote a reply and then the mouse froze...(not Balic, the 'real' mouse). And I don't have the article with me so apologies in advance. My issue is mostly that what could have been a positive view of the greenmarket - it's impact on New Yorkers in general, and chefs and foodies in particular - was instead I thought rather negative. It felt slanted towards what he didn't find or like, rather than towards the multitude of things one can find. I missed what I know to be frequent interaction between providers and chefs and general appreciation for the work that goes into getting produce to market.

4-4:30 on Fox is Divorce Court here in NYC - you sure 'bout that time?

Glad we're all in agreement 'bout the 'bluebs. Last night was indeed bison burgers. Mixed up the raw bison meat with Lea & Perrins, onion, cayenne, guajillo, a little diced gherkin and seared the...heck...out of 'em. Toasted roll, sliced tomato and onion, and a nice slathering of mustard. I preferred the bison to beef burger- it's even more 'beefy' than beef. If that's possible.

I'm curious as to how you know they were Tim Starck's tomatoes - were they listed on the menu as such?

This is the first food issue. And speaking of issue, I have quite a few with Mr. Gopnik, a writer I usually adore.

Jin, Sorry I wasn't clear: the blueberries went directly from hand to mouth. Apres soup.

Cabby, I just got a copy of a magazine devoted to Spanish food and wine, and noted there's an article (and recipes) on sea urchin. Haven't cracked it further than that, but will let you know what discoveries lay within.

Tomato soup made from bursting-at-the-shoulders Brandywines; handfuls of wild blueberries. Tonight should be bison burgers - figure I'll cook them out on the pavement, as it's surely hot enough. "Bison on cobblestone" - does that sound better?

Not sure about the Prez, but I can assure you that Mario doesn't use cue cards.

Nick, I'd be happy to serve as getaway driver...Can I put you in touch with Alex Villani of Blue Moon Fish? He catches it in the Sound and sells it in NYC. I'll gladly bring some out for you this Saturday...

I use the Pomi variety in the box. But not this time of year, of course.

We puree a scallop or two and add it to crab. Oomphs up the fishy-ness.