richw

This one? click They haven't updated that model for ages. It works pretty well but I'd say that "innards" are the almost the same as the Gaggia -- the Saeco will also take up more counter space. I have a close friend in Israel who uses this machine several times daily. He loves it and I've used it there many many times.

I’ve had a Gaggia Syncrony for about 8 months now. What a strange coincidence, I'm listing mine on eBay this week! I’m happy with the machine, but I would like to try a whole range of different espresso and coffee machines. I want to try a Moka pot, maybe a double boiler or HX semi-automatic, or maybe a vac pot next. The Syncrony compact is easy to use and makes fine espresso. Its main weakness is its inability to steam large amounts of milk quickly for lattes and cappuccinos. The only other complaint I’ve ever received is that the coffee isn’t hot enough but it’s usually coming from people who think espresso is supposed to be boiling hot. .

This is one of the best inexpensive wines I have ever had. Great for everyday. Got it for $9.99. Andrew Peace Blend

The Barton chews with the whole almond in the center are my favorite passover candy.

So did anything wow you in Miami?

There's not much exciting food there IMO, sorry to say. Believe it or not, The Tommy Bahama (CHAIN) restaurant is surprisingly good. There'a strip mall place called Grouper & Chips that is good for well, Grouper & chips. Campanile is worth a visit as is D'amico & Sons for take-out. CORRECTION - Campiello not Campanile - http://www.campiello.damico.com

Rogov's forum is very useful for planning your culinary tour of Israel. When I visit Israel I find that I enjoy the everyday and street foods much more than the fine dining there. Street food can't get any better! Here are some standouts from my last visit in August 03. There is a gentleman on eGullet named Boaziko who extremely nice and knowledgeable on this topic. Unfortunately we were unable to get together during my visit. Hopefully he will chime in here. -Shoarma Shelanu (Tel-Aviv) -Falafel shel Haim (Tel-Aviv) -Malcot Felafel (MULTIPLE LOCATIONS) - Queens of Falafel -Abu-hassan (Tel-Aviv) - Hummus - Itzhak Ha Gadol - (Jaffa) - Shipudim Israeli BBQ restaurant - Lechem Erez (MULTIPLE LOCATIONS) - breadmaker - Arcaffe (Tel-Aviv) - top notch espresso, cappas and artisianal breads - Dudu Outmezine (SP?) (HAIFA) Pastries.

Are there going to be any pictures of the coffee drinks produced by that shiny Rancilio Silvia?

Jello pudding pops rule! I still find myself searching for them

I would usually go but I cannot smell or taste anything due to a cold

I like this stuff and it's tad less expensive ravida

Just curious. Does Botrytis cinerea (noble rot) ever affect the vines of Israel?

Kristin, Yes, most Japanese restaurants in South Florida use this to season spicy tuna rolls. I ask for it to use as a sauce for conch and escolar sashimi. I just bought some and tasted it. I think the restaurants dliute it slightly with water.

I found a bottle of what I called Kimchi sauce at my local asian market. It's labeled Momoya brand Kimchi base. A product of Japan. check it out

Jinmyo, Nope, it's definitely not Kimchi juices. It's like a sauce that is made from the chile powder used for making kimchi. I really think its a bottled product that they buy or some sort commercial base-type product.

Nope, it's definitely not sriracha and I don't think it's kochujang either.

I absolutely love the stuff. Does anyone know if it's made or purchased prepared by most restaurants? In South Florida they use it to put the spice in the rolls labeled as "spicy" at many Japanese restaurants. I always ask for it on the side and dip my escolar in it. Do any of you see it being used at Japanese restaurants in yor area? Any recipes out there? Thanks!

Joe's is definitely is overpriced. Stone crab claws are usually cooked on the boat right after they are harvested and chilled immediately. Joe's only advantage is that they probably get most of the largest jumbo claws. And since stone crab claws are all the rage this time of the year in South Florida freshness isn't usually an issue as they move them so quickly. I would consider Billy's in Hollywood as a place where you get the same claws at a more reasonable price with a shorter wait - but it won't have the ambiance. IMO stone crabs are way overrated.

If your idea of high end is very contrived, "foamy" food you might want to check out this place. La Broche http://starchefs.com/chefs/rising_stars/mi...staurants.shtml some other places that are considered high end in Miami-dade county would be: http://www.chefmark.com/southbeach/index.htm http://www.normans.com blue door at the Delano - http://www.ianschrager.com (my experience there was horrible but maybe I was there on a bad night) I can keep going but this should get you started. Hope you enjoy Miami.

I will definitely make it to San Miguel if the consensus is that the more authentic food is there. Jaymes - thanks for all of the tourist info, but who's worried about the safety of Cozumel? I'm certainly not. I'll be looking for La Choza Thanks to all for your responses. Happy New Year to all. Rich

I used to enjoy reading Gourmet, but it gets worse and worse with each new issue.

So my wife convinced me to try a cruise, something I have been reluctant to do even though I live in Fort Lauderdale, which is huge cruise port city. The ship stops in Cozumel and I'm hoping that someone here can help me navigate past what I presume to be an abundance of tourist food. Help make this trip and please share anything you know about where I can eat the good stuff that's close enough to where the ship docks. My preference is to eat authentic local food but as long as you say it's good I'll try it. Thanks!

I also notice that many latin places pre-brew espresso and let it sit for hours. Around me they usually re-heat it by steaming it with the milk(that is almost always sitting out at room temp - Foodservice violation) when making cafe con leche. I don’t care for sugar in my coffee so I ask for it without. It seems to be the only way to get one freshly made since they pre-sweeten everything.

Almost all if not all of the cafeterias and Cuban restaurants in South Florida don't use any really good coffee beans. Most of them use the big mainstream brands, which are pretty inexpensive such as Pilon or Bustelo. It would be nice to have a cafeteria that actually uses freshly roasted beans. And yes I agree, Cuban coffee is probably one of the best bargains in South Florida.

Re. toasting: Correct, o Wise One. Its not just the toasting, though. The groats should be cooked in chicken stock and the onions in it should be cooked in schmaltz. And it should have egg noodle bowties, not farfalle. Kasha for me means Kasha Varnishkes, baby. I can eat my weight in it easy. I agree on all points. Personally, I prefer the kasha sans pasta, but when it's being prepared for guests i feel the pasta is necessary. My onions get doused in evoo.