Sandra Levine

I don't know why, but it just doesn't work. Maybe the irregularlity of hand-slicing means that each piece is a little different in texture, adding to the complexity of the sandwich. Machine slicing, by its nature, imparts a mechanical sameness to each slice (and may press out more juice.) Should I go out on a limb and say that the hand-slicing is artisinal and the machine slicing is commercial?

Quite right.

I set the timer as a reminder, but always use my judgement once the dinger rings and sometimes before if it smells right.

I'm waffling between a lard bread and almond Danish ring. Maybe I'll do both.

If I'm under the weather, I like to have couscous cooked in chicken broth with a scrambled egg mixed in. Very soothing.

Traditionally, Katz's has been my favorite place for pastrami, over the years. And I mean years. I've been going there since I was a little girl. I've been complaining about the bread for some time. The last fabulous pastrami I had there was three years ago. Since then, it has been either too dry, too bland or gristly. One of the things I've always liked about Katz's was the variation -- when it varied from good to superlative. Lately, however, the variation has been from okay to very good. This is a sign of serious decline. I hope the owners will decide to take the legacy they hold to heart rather than allowing this incomparable NY institution to slide into oblivion, riding on its reputation. Ranitidine, it should be noted, disagrees with me and still rates Katz's two capsules.

It's clear that Katz's is inconsistent.

I think Jamaica Blue Mountain coffee's excessive cost is based on its relative rarity, and good marketing, not its quality. There are many coffees, less than half the price per pound that are better. Have you tried Puerto Rican Yauco Selecto, for example? Or Ethiopian Yrgacheffe, if you like low-acid and full body?

Think, "baked Alaska," Steve. Years ago, there was a Japanese restaurant in the East 50's with a counter facing an open grill. I can't remember the name of the place, but it served the grilled mochi that I mentioned earlier. I haven't seen it offered anyplace else.

I love grilled mochi, but never see it on menus. Does anyone know where it is served?

I've braised them in beef stock along with chestnuts. This is a good Thanksgiving dish.

edit: this was supposed to be a PM.

Is this supposed to be an improvement over Off-Topic Chat?

I've heard this expressed as, Americans like their wine dry on the label, sweet in the glass.

Hard-boiled eggs are traditional for their symbolism -- life goes on, etc.

Irene Kuo in The Key to Chinese Cooking says it's made from soybeans, flour, sugar, salt, garlic and chili peppers.

Certainly not in anything my family ever ordered!

The polite form of this is "braino," by analogy with typo.

Confirming, too.

What's the best brand of truffle oil?

I've had my 5-qt. (non-tilting) KitchenAid mixer for 25 years. It's one of the best purchases I've ever made. It should be noted, however, that the mixer is now made by a different manufacturer and I can't vouch for the quality of the current models.

When I was a little girl and MSG was in much wider use in Chinese restaurants, I always associated a particular, peculiar tingling in my face with "Chinese food." It certainly didn't stop me from loving Chinese food, but I never had the sensation with any other cuisine. I haven't had the sensation in many years. Restaurants now state on the menu that they do not use MSG. While I do not discount the placebo effect of the announcement, years ago, I used to feel the tingling unprompted by any knowlege of what might or might not be in the food. I think certain people are, indeed, sensitve to MSG.

I knew you could do it, Anna.

Curious minds want to know...

Not if you do the tasting while standing up.