Bruce S

Thank you all. This thread is one of the funniest bits of business I've ever read. It's had me laughing my ass off for quite a while. A truly earthy and rarefied combination of food and potty humor that has me, at once, humbled and yet inspired to go right into the kitchen and create new life forms myownself. Offerings to come, I'm afraid. What do you think would have made the proper liquid accompaniment to the squid ink risotto?

Does anyone know where I can get fresh Key Limes? Any good recipes for Key Lime Pie? Thanks for your help.

Folks: Any feedback on Zafras in Hoboken would be welcome. Food? Service? Decor? Vibe? Value? We may go tonight, so a timely response would be appreciated. Thanks.

Can someone suggest a reliable and very competent pro sharpener in NYC or Brooklyn? Thanks.

Many thanks newyorkomnivore. I went to La Maison du Couscous on Sunday. It was great. And my appreciation forthe place was seconded by my dinner guest, an Israeli of Moroccan heritage, who grew up eating Moroccan food. It's a small, but very comfortable neighborhood restuarant where everybody seemed to know each other. Despite our alien status, we were treated very warmly by our waitperson as well as the Harissa. The Harrira was wonderful and my lamb tagine, though a bit greasy, was quite tasty. The best was the assortment of salads we shared as a starter or maybe it was the Moroccan bread or the sweet mint tea we had after dinner or maybe it was .... Thanks again. I will most certainly return to again appreciate their warm hospitality.

Howdy: Can anyone recommend a good Moroccan restaurant in New York City or Metro area? Ditto for Moroccan cooking classes. Or have some wonderful tagine recipes? Thanks much for your help. Bruce