LaNiña

I've seen zatar, za'atar, zahtar - all are transliterations from Arabic. I use zatar because it's just easy and phonetically straightforward, although I suppose za'atar is probably a bit more accurate (Orik? it is an ayin-ish thing?). I use it with fish a lot, also in a marinade I use for steaks and for chicken. Also make it on top of pita, mixed with olive oil (found all over the city in middle eastern places, by the way). I rarely use it alone - usually in a spice blend. Sometimes I make my own blend - but there are such good ones available in the middle eastern groceries, I usually buy it.

Are you talking about zatar alone, or zatar the blend (commonly referred to as zatar) which is made with sumac, thyme, salt, and sesame seeds? from the web: "Zatar is a low growing shrub with square stems. The branches of the zatar are erect and hairy. The zatar flower is 5/8 inch tubular, pink corrolla that clusters on the end of the stem. The leaves are smooth, sessile and linear. They are 1/4 to 5/8 inches long. The fruit of the zatar are 4 nutlets. It is native from Greece to Isreal. Zatar tastes like a hearty thyme."

Well....shall we go ahead with the 18th, folks, or not?

I agree with Tommy. That bar off the side of the Oyster Bar is horrid. Try upstairs at The Campbell Apartment instead. Very pleasant.

By the way, last week I wandered into Parkside, that much-touted Italian restaurant in Corona Heights (just to have a look - we had gone to Leo's Latticino and Corona Heights Pork Store). No vintages on the wine list. Pfpfpfpf. I gotta get my arse to Manducatis.

Of course I mean it's a state of mind, a way of behaving, appearing, and attitude. Not so much a geography (although ALL Staten Islanders are clearly B&T)

FG, what were the prices like?

Well let's see what other people say about the 18th. Another option is Thursday the 14th (although that would eliminate nesita who can never do anything on a non-Monday).

It's the morning, give a gal a break.

Steve, you got a good night's sleep I see...thank you for that morning rant - I needed it.

I'm too afraid of incurring the wrath of certain Staten Islanders...heheheh.

We walked by Gustavino this weekend - what a mob scene, and what a yucky crowd there - so B&T, blech. Lots of hair and cellphones.

So, everybody, how's Monday, the 18th of November?

Go for it, babe.

Is it at all cozy feeling at the bar? What about Saka Gura?

Seeing as Smug Scientific Bastard is not on the list, I suppose you're right...

Prolly.

Rachel, I'm having those same discussions with myself about salamis. Should I pick one "nationality" of salami and get different kinds, or similar types of salamis (hard, garlic, pepper, etc...) and get different ethnicities? What do y'all think?

Okay so it's not *dirt* cheap - but I happened upon an Argentinian malbec (2000), Cavas de Valle, it's $13.95 retail. Really, really liked it. Much better than all the other Argentinian malbecs in the lower end that I've been trying. Went back to buy more, and they sold out and don't know when they'll get more. If anybody sees it, please let me know - and try it yourselves! PS Wilfrid - this is the one I was talking about last night.

Nope, this Monday (the 28th) won't work. How's Monday, November 18th for everybody? I don't want to do the 11th because it's the day after our tasting event (and I'll be cramming for my wine exam the next day).

FYI, I just did a big comparative mozzarella tasting from several of the "big guys" in mozzarella-ville. We had a thread on this a while back. They all use commercial curd. Nobody makes it from milk. Not even the Arthur Avenue folk. Disappointing. Fresh mozzarella made in NYC can't compare to bufalo mozarrella, unfortunately. The issue is that fresh mozzarella is made by deli people trying to make cheese, as opposed to cheese people making cheese. I bought some bufalo mozzarella that's being made in CA, which was pretty darn good. Anyway, I'd be interested in Rachel's findings.

And may I just say - the company was splendid. That Beloved, I think I'll keep her. And Cabby and I planned many a field trip. I really liked the codfish especially. The flan was good, and my cafe con leche was really good.

Okay, it's not important. Chill.

Fine, but don't assume Asimov is unaware of it, that's all I'm saying.

Nina - just because my mother is also my second cousin on my father's side, doesn't mean anything! Most of the Island people breed for the fun of it. Now ya tawkin' .