Sandra Levine

Could it be that over time there is a deterioration in flavor rather than a health risk?

Finished the last of the leftover steak with an adaptation of Jinmyo's sandwich. I cut the ends off a Pain Quotidien baguettte and divided the rest in half. I sprinkled the bottoms with some olive oil, laid on the thinly sliced steak, topped the steak with bacon strips and sauteed onion. Topped everything with thin slices of Morbier and put under the broiler until the cheese melted. Yummy. Three meals altogether, but this is more beef than I usually eat in a month.

Finally got here with 6 others and it turned out that ranitidine and I had been there ten years ago. The cuisine at this tiny restaurant is as everyone has said -- truly extraordinary. Ali is charming as well as talented and makes the experience as well as the food memorable. Our group had a more mainstream meal than the one served in late January -- no pizzle, no udder -- no matter. We did have brains and sweetbreads, both dishes displaying a wonderful contrast between the soft, rich, melting texture (especially the brains) and bright, citrusy flavors. The seven of us drank 5 bottles of red wine -- maybe someone else will remember what they were!

The little biscuits they serve with clam chowder are also good, but the best thing about the Oyster Bar is the Gustavino tile ceiling.

You don't have to be in a mixed marriage: ranitidine has requested corned beef and cabbage with hamantaschen for dessert for St. Patrick's Day.

You should be able to find it in a jar with jams and jellies in the supermarket. If not, try the baking needs section.

If they are good, they go so fast that this is not a problem.

I'm not sure I want to commit to all that pounding.

Thai Beef Salad made with leftover steak from dinner at Fairway Sticky Rice

Inspired by the delicious Thai beef salad I produced with leftover steak, (from the new Joy of Cooking, believe it or not) I am considering buying this beautiful book. Has anyone used it? Opinions, please.

How do these differ from jelly doughnuts?

Hamantasch Rugelach While the ingredients can be similar the construction is different. Hamantaschen are made by rolling out the dough, cutting circles, putting filling in the middle of each circle and pionching up the edges to make a filled, triangle. Rugelach are made by rolling the dough out into a big circle, spreading the filling thinly over the dough, then cutting the circle into trianglular wedges about 2 inches wide at the edge (like pizza slices, but smaller) and rolling the wedges up to form a spiral. N.B. Hamantasch - singular Hamantaschen - plural Rugule - singular Ruglelach - plural

It depends on the size of the circles you cut from the dough. About 3-4 dozen, but I haven't made these in a while, so don't hold me to it.

I always refrigerate it, just in case. I, too, generally prefer grade B for its intensity of flavor.

Details, please. Do you grind the rice yourself or is it something you purchase already ground?

Last night, Ranitidine and I enjoyed NY strip steaks, medium-rare at Fairway, but not being true carnivores, took home almost a pound of meat, enogh for one or two additional dishes. I'm thinking of making a Thai beef salad. Does anyone have some other bright ideas?

Smoked tea duck and a cold appetizer of tongue and tripe were the high points of a meal there the other day. Edit: oops, I see you specified Chelsea. The dishes above were eaten in the mid-town restaurant.

I too consider this great comfort food and usually eat it when I don't feel well. It's truly restorative. To me, it's the quintessential Chinese-American dish, right up there with Chow Mein.

Yes. It was plain yogurt with prune butter (lekvar) to be mixed in. Of course, you can do it yourself but somehow it isn't the same.

prune whip yogurt

from the article F-G linked to: "Our rule of thumb is that if it can easily fit into a person's mouth, we made a mistake," says Sandy Levine, owner of Carnegie Deli..." Not me!

Here's a link to an earlier thread on rabri. It's time-consuming, but delicious.

Maine red shrimp, sauteed quickly with butter, parsley and chopped garlic, served, whole and eaten with the hands. Grits with lots of butter. Watercress, red onion and orange salad. Leftover saag from last' night's Indian take-out. Dessert: Total yogurt with Claude Heckscher's bananas: sliced bananas that are macerated for a few minutes in lemon juice and sugar. Yogurt and bananas both drizzled with the honey that comes with the yogurt. Riesling to drink. A Chet Baker 1955 Copenhagen concert playing in the background.

DiFara's exemplary crust would be even better if it were baked in a coal-fired oven.

SA--I thought you didn't go home until midnight.