Suzanne F

Yeah, the usual way is to dip bread first in olive oil, then in dukka. When I worked for an hors d'oeuvre manufacturer, we developed a puff pastry stick, washed with egg white plus water, with dukka sprinkled on it. You could do that, or sprinkle it on cracker dough before you bake it.

That's it! although you could definitely fit 4 potatoes in mine and my mother's. The point is that you don't have to heat up the whole oven (= use a lot of fuel) when the only thing you need it for is potatoes. Remember, these come from a long-ago era (maybe even as far back as the 1800s?). Probably in those days, if you had to bake that many potatoes at home, you'd take them to the bread baker to borrow his oven. Or if you were doing them for a restaurant, you had a lot more going into the oven than just potatoes. Or was that question ("What's the point of that?") another joke?

Oh my g-d, YES! In fact, I was just talking about them with hubby Paul a couple of days ago! As I recall, the bottom part was sort of a squashed cylinder, the diameter of a stove burner and not more than 1/2" high. The bottom of it was solid, and the top had concentric circles of holes. The cover was a high dome. They were wonderful. So simple even Paul could make baked potatoes as a kid I think I had one in 1968, living on my own while on co-op from college, with just a 2-burner hotplate and a rotiserrie-broiler to cook with. I forget what happened to that one, and to my mother's. They did, in fact, cook perfect potatoes. I wonder if someplace like Vermont Country Store still carries them? Thanks for continuing the memory.

Brattleboro Food Coop. That's where we do our shopping when we're up there in our time-share. Amazing wine selections! Unfortunately for La Niña, that's all the way across the state from her (over 40 miles end-to-end), and Route 9 is almost always torn up somewhere along the way. Edit-add: unless you mean "The Common Ground" restaurant, which has been on the verge of closing for the last few years. Communally-owned, very very veggy -- and not very good, I'm sorry to say.

Thanks for the comments and help. I'm partly set, with: Thursday dinner, Vidalia Friday lunch, Ortanique (in honor of Malawry, even though she won't be there yet) Saturday dinner, Taberna del Alabardero (because Liza's report was so positive) I figure Friday night we'll see how we feel after the lunch, and Saturday lunch go to either Eastern Market or the Market Inn. Sunday is still open -- depends on which train we take home -- maybe Bis. I just hope it doesn't snow! I remember what happens then.

But how do they work in a Gibson? If they do well, I'll consider being your slave.

Is Wilmington too far for you? It's halfway between Bennington and Brattleboro, and there are some pretty good places there and up in Dover and West Dover.

I recently met the ladies who own and run the store, and now I really want to stop by. They were a delight. And I always drool uncontrollably when I pass by -- even if they only have fish-scalers on display. Their merchandise consists of practical works of art.

Maybe because it's close, and maybe because it's still open when I'm done with late meetings -- but I enjoy the John Street branch of Les Halles. The meat is good; the roast chicken is good; the frites are very good; the charcuterie is good. The back room is reasonably comfortable (although you could be in the back of a non-descript bar there). And it's a lot cheaper than places uptown (i.e., above Chambers Street )

Now that we're on to ketchup: may I point out that the cauliflower dish so many people adored at the Diwan dinner had ketchup in its sauce? And it WAS a truly delicious dish.

So I went ahead on my own and made a couple of reservations: Dinner Thursday 12/5 at Vidalia, and lunch Friday 12/6 at Ortanique. If we really like Vidalia, we may end up at Bistro Bis on Sunday, before leaving. (Is that in that hotel where that Irish place used to be?) Should I try Red Sage again? I found the food there so busy before. And is Johnny's Half Shell still open? Might want to go back if it is.

Glyn -- that's probably why I'll never go back to JG (as well as the expense, of course. ) I had such a wonderful experience, for the most part, I'd hate to be disappointed the next time. However, I do still need to try Nougatine ...

Ah, reminds me of the time I tried to push a meat thermometer into a roast that was not yet completely thawed. GLASS tube broke, spewing red liquid (at least, not mercury. mercurichrome??) all over meat, along with tiny shards of glass. No-meat dinner that night.

CraftBar serves until midnight, so if you miss your time at Craft, that's a good possibility. Similarly creative food, more casual atmosphere. If you get in very late and don't want to venture too far from your hotel, go to Le Zinc. (Duane Street between Church and West Broadway, in Tribeca). Open until 3:00am. Younger sibling of Chanterelle. Eclectic menu -- bistro classics to a great bacon-cheeseburger. Fascinating wine list with some real bargains. Very much a neighborhood place.

Jin, the little dimples in the Global handles really do help one's grip. (Unlike Füri, which are also all of one piece, but smoother.) But on the whole, I prefer others.

For the beer, check the Brazilian stores on West 45th? 46th? Streets -- it's actually from Brazil. Never been to JB Prince, but since they are mostly for professionals, I expect they will let you hold and heft anything they have in stock. Have fun. How are you going to make your wife believe it's a present for HER?

Wow, that's VERY reasonable. Will have to check them out! BTW, whenever we get a fried whole fish, I always go for the head and cheeks. You are so right about their being the best part. Again, thank you.

Steve P., I apologize for slapping your wrist earlier about asking a question, when it Suvir! who asked, not you. But to answer your "What's so special about latkes/potato pancakes?" -- What, you don't remember the story of Hanukah? Tsk, tsk, as my Aunt Sootz says. When the Temple was destroyed, and the Maccabeans came into the ruin, they only found enough oil to keep the Eternal Flame going for one day. But it lasted for 8 days. So the answer is: it's not the latkes or doughnuts per se, it's the fact that they are cooked in great quantities of OIL. (Those who remember their religious training better than I, feel free to correct/embellish the story.) And all those other variations that people have posted sound terrific! Many, many chefs ago, Zoe served a potato pancake/smoked salmon/crème fraiche app that was ethereal. I had it once, then it was gone.

JIN!!!!!! I'm in the "Globals are great, but not for me" camp. Love the blades, have that sharpener thingie which works just fine (also the ceramic steel). However, the grip just doesn't cut it for me. (sorry). I'm not willing to put up with blisters everday until I develop enough callous to be able to use them. My general preference is for Messermeister -- nice and heavy, slightly wider blade with a good curve for rocking, bolsterless, one-pice handle, keeps a good edge (and I can use the Global sharpener). But for different uses, I have different knives. As has already been mentioned, get what you are comfortable holding and using. Never ever buy a knife without feeling it. Even if you have to go somewhere like Williams-Sonoma or Sur la Table -- ask, feel, handle, decide; then actually buy somewhere else. I have had very good service and great prices from Knife Merchant, and I also like the Sanelli knives carried by Broadway Panhandler

Not fancy or exciting, but satisfying: Buffalo burgers (a bit overcooked, but tasty nonetheless) on rolls from Le Pain Quotidien, with dijon mustard; Homemade thick- cut potato chips, bottled chili sauce; Kale left from T-Day (blanced, then sautéed in olive oil with garlic, pancetta, and lemon zest) me: Saranac Black Forest ("Bavarian Style Beer") Paul: Red Hook Extra Special Bitter

Bringing this one back up so that HelenaS doesn't feel alone. I have to add that a few weeks ago, I too did what Suvir mentions elsewhere -- taking a sauté pan out of the oven without remembering to use mitts or a towel. Oops. OUCH. Oh well.

Soba, that sounds like a very, very satisfying meal. Thanks for the excellent report. If you don't mind my asking, how much was it for all of you?

Magimix is a brand of food processor. Might be available here in the States through the King Arthur catalogue.

Oh stop it, boys. Instead of latkes (which I rarely make in any case), I made some thick-sliced potato chips tonight. Hey, why not: it's fried potatoes, without all the hassle of grating, squeezing, mixing, etc. Still more or less in the spirit of the holiday (something fried in oil).

Helena, it's probably better that Alex isn't there to see what happened. We won't tell him. Shit like that can happen to anyone. As long as you and the pets were not hurt, and no shards of ceramic got into your dinner. Was the pan on the oven rack, pulled out? or still inside the oven? Either way, you have my sympathy on the cleanup. But we all have done something like that at one time or another. We still love you