boaziko

Hi Rich, Indeed, Havazim is known for their Foie Gras skewer, if you are looking for something "touristified", where a waiter is trying to call you and catch your attention on the sidewalk .The place has no name if you search for quality, and today there are various food joints that will supply the same goose delight. (-;

I was waiting for you. I'll be more than happy to give you all the info you may need. Please just specify your wishes, if there are special requirements. In the meantime I would suggest some of the restaurants I've recently visited and would take an overseas guest gladly; all are very established places. 1. "Moul Yam" if you care for the best of sea food, this is probably the best place overall in Israel. 2. "Rafael" if you wish to taste local ingredients with a touch of the star chef with an "haut cuisine attitude". 3. "Pini Bahatzer" (Pini in the yard) for yet another Local approach. 4. "Abu - Hasan" (Ali Carawan) for the ultimate of Humus. 5. "Lehem Erez" (Erez Bread) local chain of Baker –Chef for a distinctive Israeli food (with Californian influence) 6. "Queens of Falafel", Orna and Ella, in 2 locations. All those places are in Tel Aviv and Jaffa or nearby. I'll be happy to supply all the details if you wish. If by chance you are part of a group I can recommend some special places that host in their own home. If you care for something else in the food arena let me know. Also, if you are interested in places outside Tel Aviv, Wineries, Cheese makers etc, just drop a word.

The most interesting ice creams/sorbets I had have been: Olive oil and Cauliflower, each as a different dessert in 2 successive years in Essigbrätlein, Nuremberg Germany. I made some baked apple and honey, and also Pitango fruit, (otherwise known as the Surinam Cherry) with chilly sorbet. I will, eventually, make Gari (sushi's Pickled ginger) sorbet to be eaten before or after a Salmon dish.

Indeed Mr. Remak's wine from Sde Boker is a fine example of changes happening in the southern desert of Israel. Personally I liked the Merlot better and had bought some bottles in my last visit there. (At the time it was about 75 Shekels = $15) I spoke to Mr. Remak few weeks ago at the Israeli wine show, and thought they could do much better, marketing wise, if they could use the logo, face or photo of our late PM Mr. Ben Gurion on the wine, (people who visit the kibbutz usually come to visit Ben Gurion's house in the kibbutz is) on the way from the parking lot to the house there are olive trees, not vines as yet. It may be the first winery in the region, but not the first vineyard, there are a few of them along the way from Beer-Sheba to Mitzpe – Ramon, as well as some farms that produce goat cheese. Spring time in the desert is even better after the rainy winter we had. (and if someone decides to surprise me and hop over to Tel Aviv for some Mid-East wine tasting , don’t worry, I have a couple of Château Musar as well…)

We had a great dinner in BITONE, last may. It is a 1 Michelin place with lovely atmosphere. My son recalls wonderful lasagna and an amazing dessert with strawberries. I just recall the quality and the fact that I would certainly go back. Michlen link

My humble donation is 58 books.

Thanks Simon. Your recipe was the highlight of an Indian Dinner we had last night with our family. I took the "preferred guest" approach and grilled the chunks instead of baking it, that was rewarding as it added an extra smoky hint to all the great flavors. The CTM is about to become a regular in our home. Boaziko

Hi fresh_h, Is there a concierge organization or association? Do you get to meet colleagues, other than in vacations? How do you exchange knowledge with colleagues, Is it important at all? Thanks for all the insight.

Eggplant Asparagus Snap peas Rocket Usually made few times a week, whenever available.

I think you look for Mujadarah: http://forums.egullet.org/index.php?act=ST&f=41&t=8806

Viv (re) la differance; For history sake, The joke in the end is told (in Hebrew at least) about Ramat Gan a town neighboring Tel Aviv with a large community originating in Iraq. By the way Ha-Tikva got some 'minor' share of the Skuds. I join all your hopes for peace, health and good appetite.

Thanks a lot

It is somewhat alarming to hear that export fruit products are unstasfing; it has been my belief that the quality of exports from Israel is usually superior. Pomelos do have a rather long shelf life span. Sometimes I keep a pomelo for several weeks. If you come across a pomelo with a sticker that says "Jaffa #4279 pomelo" grabs it quickly. It's marvelous the friut inside is greenish and not red. I repeat myself from another thread but any e-Gullteer who gets over here in winter will get a hell of a pomelo and also some splendid melons (I think that by now we have them all year round.)

Did anyone notice a pomelo/pomello/pummelo anywhere in MA? Are there any Asian fruit markets there? The exact location is Springfield MA. A little story regarding the Pomello: During a yearly trade fair in Germany which we attend, we bring already for a few years Pomello as a "little something to eat" while a meeting is taking place. (without "customs -agriculture" problems, a thing we wouldn't dream of bringing to the USA. it is pealed completely so that clients have only to pick and eat) it was most pleasantly accepted by associates from all over the world, who sometime joke that our products 'stink' but we bring great Pomello from Israel. so they are still coming. But they want it at home as well. Any clue?

Bostonian friends of mine are searching for a quality supplier of poultry product: Goose, Duck, Quail Etc. any recommendations?

I usaually enjoy roasted Sunflower Seeds during soccer (what we call football) and basketball matches. It helps release the tension and not only supplies calories. You can buy it in the stadium, but serious consumers (like me) buy premium seeds before the match. (in Jaffa, Israel, the Middle East) naturally you can find hot dogs, bagels, popcorn, ice cream as well as Hummus in pita bread in most places.

First to Europe, later to NYC. So you carry your wines (hand luggage) and drink it "upon" arrival? I'll carry 3-6 bottles (of Israeli wine) and I'm not alone so it could easily go in 2 hand bags.

How do you deal with BYO wine bottles, you wish to take to an overseas meal ? (Taking into account that wine should rest for a few weeks rather than suffer from Jet-lag.) Do you carry it with you (as hand luggage), send it in advance?

Just an update: the 4th (Israeli) individual has made the STC* and still counting. *Suvir's Tomato Chutney

I've got only 65%, but I started the Indian adventure just a couple of weeks ago.

Do you get nice and ripe tomatoes all year long? Or is there a season when they are better? How is the chutney being accepted by your friends? Is it too hot? I make mine much hotter than what I share in the recipe, in fact the hotter you make it, the nicer the contrast I think between the acid, sugar and heat. But at this level, it gives great pleasure without hurting too much. During winter time we get Hot-house Tomatoes which are not as good as summer ones. We also have few varieties; the best quality all year round, I found out (and use) is cherry tomatoes. All recipients are quite enjoying it. (Some enjoy it twice )

I do gift'em, I made about 8 Jars in various sizes, and yea they are canned.

Just a snapshot I found : Hope you like it.

One of the first choices could be in Disney's Grand Californian Hotel l in LA. We had a most surprising, high quality dinner (much to my regret we had to be quick, as we did not reserve a place, which the kids didn't mind at all and wanted to rush back to the rides. we had a small selection of what is a great restaurant named Napa Rose, I can't recall what we had, but the meat dishes were superb, and we were terribly sorry we did not notice the place earlier. We heard afterwards that it was highly rated by the Orange county Zagat. (but haven't seen that) . A link to Napa Rose: http://disneyland.disney.go.com/disneyland...ng/index?id=423 Well I guess that might be a rather long trip... sorry.

FG is absolutely right. It could have been very popular in Israel, and maybe it would, one sunny day. I believe there is something also to do with Hype, fashion and trends that we tend to follow. We are still in the Japanese phase, and my guess that we head to more South American influence. To the point of spicy food indeed I love it, but usually I eat with wife and kids, who just like a hint of it if any. The Indian food is regarded as Hot in general. .My young son would prefer Sushi to anything we just order it sans Wasabi and he can go and have 10-16 Nigiri's any day. I will make a personal affort to introduce the Indian cuisine to my lot.