La Niña

Unfortunately, I won't be able to attend the Aureole/Brunello di Montalcino dinner next Tuesday. The reservation is for 2, at 8:45pm. If anybody would like the reservation, let me know by Friday. There's detailed information about it someplace or another on here, posted by Cabrales. It's $195 per person.

Omigod I love fluffernutters.

Reese's peanut butter cups. Almost every day. Slim Jims. Yodels and Ring Dings. Doritos - ohyeah, with that disgusting ranch dip stuff in a can.

Maria, I had a very similar response just after 9/11. I had bought many pounds of peaches a few days earlier, intending to makes chutneys and preserves and such, and ended up making many, many peach pies, cakes, and cobblers and feeding them to folks in the neighborhood, the firemen, friends who came over, etc. I couldn't stop baking.

"My" apple clafouti is from a recipe from Saveur. It might have been a Bittman recipe. It's fool-proof and terrific. Not at all soggy, and comes out perfectly every time. I serve it with good vanilla ice cream, or whipped cream. I have yet to try this recipe with cherries, though I want to. Not sure what kind of cherries to get...any suggestions?

I've seen Pocky in the markets in Sunset Park...mostly Pocky for Men - what's up with that?

I still don't know who that Carol Merrill impostor is.

Steve, what about cholent? For me: stuffed cabbage, chicken paprikasz, stuffed peppers, cold and hot borscht, schnitzel, spatzle, red cabbage, sacher torte, dobosch torte, babka, kugel...one grandmother was Austro-Hungarian, one was Russian/Lithuanian...

Gotcha. You're right, the Marks books aren't' essential, but boy, are they fun. I do, however, consider the Jaffrey book an essential for anyone interested in embarking on an Indian cooking jaunt, or learning the basics.

Well, what's a "top quality" book? I like Marks' books because they're straight and to the point, the recipes are simple and eminently executable, and his narrative is brief yet informative.

I wholeheartedly agree with Sandra abouut Madhur Jaffrey's "An Invitation to Indian Cooking." One of my favorites. I also love all of Copeland Marks' books. And a book called "Yiddish Cuisine" which is the best primer of Ashkenazi food I've ever seen.

Turns out I can't go today/this evening, but please report back - we might go tomorrow and I'd love to know what you thought. Thanks.

Rachel, very possibly. What do you define as "evening?" If we're coming from the city on public transportation, where would we meet and is that feasible? How can we get more detailed information on when the best time to go is?

Thanks, Rachel. I may go, depends on weather and fatigue factor. Anyone been in years past? Worthwhile?

Perish the thought. Now can someone answer my question about the Portuguese Food festival?

The Galicia Spain Restaurant and Bar 150 Lafayette Street Newark, NJ 07105-1400 (973) 465-4422 www.google.com :wow:

I'm gonna open and drink that particular '93 Brunello Riserva on Sunday - bringing it to Kebab Cafe (Ali's making us what he calls his "tongue and cheek" meal - lamb tongue, cheeks, brains)...and kibbeh nayeh appetizer (his version of middle eastern steak tartare). I'll report back.

Ruby, whither thou goest... (okay, so sue me, i'm human after all)

I have a '93 Brunello (Riserva) at home. Should I drink it now? Is it at its best?

Another relevant and on topic comment. Thanks for sharing.

Steve, he didn't mention exluding anyone, but it's not exactly the way to encourage participation on the part of everyone. Just potentially makes people feel that their opinions are less valuable. Certainly a new poster might not feel "worthy" upon reading that. The people he mentioned know full well that their opinions are valued, it needn't be pointed out.

For future consumption? Or to drink now?

It is really the ideal time to drink the '97 Brunellos? Is it too soon?

I'd definitely appreciate some input from those of you who know something about these wines.

I am SO unhappy about it, but I have to back out of the potluck, due to a family obligation. I'm so sorry, I was so looking forward...