Sandra Levine

It seems to mean love but kind of embarrassed to say so.

I've heard that if you can survive a canoe trip together...Just ask us at the next eGullet dinner.

Cook thoroughly to avoid the danger of tularemia. Click here for information about tularemia I remember a very long article in the New Yorker by E.J. Kahn years ago about this illness.

No, not the same. Mustard pickles are in a wet, mustardy-y sauce. Bread and butter pickles use the mustard seeds, but are no wetter than other pickles. Maybe I should put reaction to them in the "Best things you never eat" thread.

I spit out half-sour and bread and butter pickles. Full-sour, only, for me.

I preferred to make dice-like cubes.

According to Sharon Tyler Herbst: definition of bread-and butter pickles I think it's the slight sweetness combined with the mustard seeds and turmeric that distinguish them from all others, but I'm guessing.

Children used to be served a candlestick fruit salad involving a banana cut in half crosswise and set into a canned pineapple slice. A maraschino cherry atop the banana served as the candle flame.

Add Alan and Sandy Levine to the list.

In my book, that is one of the best things you can eat. On gpod white bread, of course.

Welsh rabbit.

I had a similar experience with a bottle of kirsch, a drink I eschew to this day. Same experience with pineapple upside down cake.

Thank you, Suvir. I'm afraid I don't make my own lime pickle. I just use Patak's from a jar, available in any Indian grocery and many supermarkets.

I had one of these every day in 7th grade and didn't eat tuna again for five years. I thought I was the only one.

Thanks, Nina. I wouldn't have considered ice, anyway. The wine was perfect with the creamy (in taste), almond flavor of the rabri, although, as I've said in the rabri thread, the texture left a lot to be desired. It would be hard to find another wine sseet enough as well as complimentary in taste to drink with this dessert. My husband found it too sweet in an unpleasant (for him) way. First he said it was medicinal; then that it was as syrupy as pancake syrup. It was the probably the sweetest wine I've ever drunk, but there was the complexity of the sherry nuttiness that prevented it from being utterly cloying (in a small serving), although I could use a strong espresso right about now.

I bought a 375 ml bottle of PX, Vintage 2000 by Bodegas Toro Albala to drink with an cooked-down milk Indian dessert that is very sweet with some almond flavors. I'm assuming that this wine should be served cold. Am I correct?

Always my own tomato chutney (courtesy Madhur Jaffrey.) Lime pickle. Something with yogurt for the cooling effect. A salsa-like fresh chutney made from mango or papaya, minced scallions and hot pepper.

Some time later...it has thickened in the fridge and is no longer liquid, but still lumpy. Boy, does it taste good, though. I tasted it before adding the drop of almond extract, and it was delicious without any additional flavor. Too high a flame may have been part of the problem, I think. Mrs. Singh says to boil at a high heat. I started high and kept lowering the flame, but maybe I didn't lower it enough. I bought a small bottle of PX sherry to drink with it. We'll taste later tonight I think.

You beat me to it, Stefany.

I just completed by attempt at rabri and the result is chilling in the refrigerator. My result is nothing like what I expected or intended. I am left with a scant cup of very thick, slightly lumpy, almost grainy, liquid. Porridge-y. I used a drop of almond extract for flavoring. It tastes absolutely delicious, but it is neither rabri, (I am quite sure) nor kaymak, although it might be khoya, but never having had khoya to my knowledge, I can't be sure. I suppose I could have reduced it further, but it just seemed to be getting lumpier rather than thicker, so I called it a day. Now I have to figure out how to use this -- maybe as a zabaglione-type of sauce overe strawberries? The taste is extraordinary, even though the texture leaves something to be desired. Maybe it will set up in the fridge. The problem may be with the milk I used, Ronnybrook whole milk. This is 4 - 5 per cent fat. Mrs. Singh calls for buffalo milk, which, to judge by the comparative calorie counts per cup, has a much high fat content. She suggests, alternatively, Jersey milk, which also has a higher fat content than Holstein milk, which is the Ronnybrook herd. In the Berkshires, I have access to High Lawn Farms milk, which is from a Jersey herd. Maybe I'll try this again when I'm there at the end of August. Any other suggestions?

That sounds fabulous. I forgot to add in my earlier post that it will probably be necessary to add some additional mayonnaise and/or vinegar and a few snips of fresh herbs right before serving.

I would still make liver at home (my fegato veneziana was the best -- if I had a reliable source of organic veal. Liver is de-toxifying organ and I'm afraid of what I'd be ingesting in the liver of a conventionally-raised animal.

:wow: My usual potato salad is far more ordinary. I like to use red-skinned potatoes and leave the skin on. I agree completely about adding the vinegar (I usually use cider vinegar for this purpose) while the potatoes are hot. I include a hard-boiled egg or two, very finely chopped red bell pepper, sacllions or red onion, and herbs, depending on mood and the rest of the menu. It's best to make the potato salad a day ahead to let the flavors blend.

What about Punt e Mes? I'm not wur what country it comes from.

Well, Liza?