La Niña

When we grilled it here, just a little olive oil and salt and pepper, and grilled it. Served with some tahini.

I love this meat called, in Arabic, "biz." It's cow udder. They cut off the nipples but you can still see the "stubs," and it's usually got milk all over it. You cut it up, put it on skewers, and grill it. Sweet, whitish meat. Yum. Middle eastern delicacy, particularly Moroccan. Have had it in Israel. Can't get it here, boo hoo, although once an ex brought a kilo back from Israel in dry ice.

Thanks! Me too!

I may bring a guest, too. Will know for sure in a few days.

When particularly stoned, remove cap from squeezey cheese bottle. Tilt head backwards. Insert white nozzle into mouth. Dispense.

My sisters and I actually played Harriet and went around the 'hood with little notebooks, looking in the neighbors' windows and taking notes. Little did we know, my mother called ahead and warned everybody...

Ya gotta put a ton of mayonnaise on the bread to protect it from the tomatoes. Then eat it IMMEDIATELY. As for cucumber sandwiches - thin pumpkernickel bread, the really dark kind, with cream cheese and plenty of salt...

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

How about the olive loaf, or really lousy packaged boiled sliced ham, with cream cheese, and rolled up, natrually. Okay, American cheese and a piece of bologna rolled up together.

Apparently the restaurant Pipa is doing a special sherry/tapas tasting menu for $42...and next Sunday is the last night. I dont' know anything else.

Nobody was "tricked." You are the only person who doesn't seem to understand how this works. Someone DID announce there was a dinner (just read the first post on this thread). I made a reservation for myself and a friend (just a reservation, no payment involved), and then I found out I couldn't go, and rather than simply cancelling, I generously offered my reservation to anyone who might want it. How you see this as a trick - well that's your problem.

Ah, I got one. Tomato sandwiches. White bread with tons of mayo and slices of tomato, a la Harriet the Spy.

Yes, cold. And no ice is my strong recommendation, although it's (unfortunately) common. I adore Oloroso.

I'm in. I'll take that train unless somebody driving from the city wants a passenger...I promise to sing

Not an EJ fan, but recently heard Madman Across the Water and remembered that in his early days he did have some pearls. Dang, I still *love* "Madman Across the Water."

It's an eau de vie. Like framboise, or poire, and there are plum ones....they're like grappa, like slivovitz...

Excuse me, but the offer was simply for someone to take over the reservation. That's all it was, a reservation. I'm sorry you were confused. I did even make sure to mention the cost of the dinner.

I love the Clear Creek Eau de Vie de Pommes.

Basil liqueur is in fact quite interesting, and coveted by many serious liqueur drinkers I know and respect. I'm sure, as with most things, there are crappy ones and good ones. Which have you tried, and from where?

cute, very cute. anyway, in all seriousness, i cancelled the reservation already.

Castello Banfi, if memory serves.

How was it? I can't pretend to be in your league as an expert taster (far from), but it was quite good. Pretty intense. It was premature to drink it, but nevertheless, sufficiently complex, and very satisfying. Was perfect with the strong flavors we ate - sheeps head meat, etc. I'd like to try another '93 in a couple of years. I intend to buy some of this '97 Brunello madness, and try to control myself and leave it a good long while. Meanwhile, people are starting to murmur about '99 Brunellos...any thoughts?

Recipe for Iraque Hameen One medium onion, coarsely chopped 2 tblsp tomato paste 1 lb stew beef beef bones 1 tblsp ground cumin 1/2 tsp ground black peppr 1 tblsp chicken bouillion powder (yep, that's what they use) 1/2 tsp turmeric 1 cup dried chick peas 1 cup barley 4 medium potatoes, peeled 4 whole eggs (in the shell) vegetable oil for frying In a very heavy pot with a very heavy lid (like cast iron enamel), fry the onion in 2 tbslp of oil until soft and transparent. Add tomato paste and mix. Add water until the pot is 1/2 full. Add the meat and bones, and bring to a boil. Add cumin, black pepper, chicken soup powder, turmeric, chick peas, barley, potatoes, and bring to a boil. Cover, turn down heat to low, and simmer one hour. Heat oven to 200 degrees. Add just enough water to the pot so that all the ingredients are just covered. Place the eggs on top. Cover the pot with aluminum foil and crinkle the edges to get a good seal. Put the lid on. Bake in the oven for 12 - 16 hours. Doesn't much matter if it's 12 or 16 hours. Check it every few hours and add water if necessary, but not too much. It should be moist but not wet or soggy. Don't worry if it burns a litle bit at the sides, but don't let it get too dried out. The cripsy burned edges are delicious in the end. If you can't check it periodically (for example you're going to sleep for the night), just add lots of water before you go to bed. And don't worry abou the exact timing - you can't overcook it. When you're ready to eat, serve each person a few big spoonfuls, making sure to include an egg, a potato, and some meat. when the eggs are peeled, they'll be a lovely brown color and have a wonderful nutty taste. Warning - the smell is amazing when this is cooking, and it takes over the whole house. Also, this thing produces, er, massive digestive activity, if you know what I'm saying. Universal experience. It's heavy and filling. I usually serve a simple green salad, and a not too heavy wine. Leftovers from this are divine. Then a big nap.

I'm going, a friend of mine is going, and a couple of acquaintances will be there too. I've spoken to the guy who's doing the wines - he's very excited about it. Should be good.

Warm ones, filled with lamb and rice, long and thin, with a lemony sauce. I get them at a Syrian place on Atlantic Avenue - they are the best of this type I've had in a long while.