Jmahl

Chufi: Always enjoy your posts. I have been fooling with terrines for a few years and I find terrines very forgiving. I think I am right that they were developed to use up whatever was left over in the kitchen. Don't be afraid to experiment. You can test your mix for flavoring by cooking up a small sample. You get an idea of the final result. Sort of like making sausage. Hope this helps.

Similar to Sandra I purchased my K45 in 1978, it has a tag inside marked 11878, and as I have reported, it works hard, and still goes strong.

Now I am totally convinced that I never had an original thought in my life. Some friends brought me a bag of lemons from Arizona and I considered trying to preserving them. I found Ms. Wolfert's receipe on Epicurious.com and they went into the jar today. Here is the result. Then I sat down to look for a thread on preserved lemons and what do I find? A thread with responses from the author. What can be said? I will report back on the results in a month.

Moonsnsqrl: You are not obsessed, you have religion. Jmahl P.S. a confession, I take my own pocket pepper mill when I eat out.

I was given a bottle of "Boukha L'Oasis" from Tunisia. It is a delightful fig eau do vie. I do not note any anise. The distiller is "Bokobsa" and the label says founded in 1870. My benefactor told me the family is Jewish since, obviously, Muslums can't be involved with the production of Alcohol. If you get a chance - try some. The nose is pure fig.

If questioned by non-believers, just ask them if they can eat a football?

For you lovers of Gravlax, on December 31st I promised to report back on my experiment on making the perfect match for gravlax, that being Aquavit. Now I must report that my experiment, 22 days later, is a total success. The stuff is good -- real good. The formula: a fifth of good vodka - here Stoli. a tablespoon of coriander seeds a tablespoon of caraway seeds an orange peel some star anise let sit, filter, freeze (it wont) drink I will never have to search for and buy Aquavit again.

I've used the KA grinder for years and except for its small capacity I never had a problem. Once you start grinding your own meat you will never let the butcher do it. Just think what was in the grinder before he used it for you. Scubadoo97 has the cleaning down.

Stopped in at the Oyster Bar a few years ago at about 6:00 p.m., and a couple across the counter shared a bowl of chowder and a bottle of champagne before catching their train. Class -- New York Class. NYC ex-pat. Jmahl

Dear Ling: You are good, really good. I always enjoy reading your posts. Jmahl

My 29 year old K45 is a 250 watt model. It has worked all these years and keeps right on going. It survived a four year detour to Mexico where it did double duty in a restaurant that I managed and survived the work and current fluctuations. I replaced the bowl base, the rubber feet and the beater. Wore the plastic coat right off. Its not the perfect machine - but I doubt that I will work for another 29 years. So, buy what you like and hope you get lucky.

JCD -- sometimes dinner is dessert. Sweet dreams.

Gaf, your pics look like you used flash. Was this a non-issue, Per Se?

Now Beanie you have struck me to the heart. I am sworn to silence on the recipe by my dear late Mother. This is the only recipe I can't share. Its silly but that's were I am. However I can tell you it is not cakie since it contains no flour. Just cream cheese, eggs, sugar and vanilla. The whites are beaten to peaks and then incorporated into the batter. After being in the oven for approx one hour the oven is turned off and the cake is allowed to remain in the oven until cool. It drops somewhat, cracks a little and is wonderful warm or cold. With a little fruit sauce and an expresso. Its a sin. To make the point, My mother's hand written recipe card says "do not open the oven door." Over the years my wife and I have made literally hundreds of these. And they are still great. As to why the "French Style" I was just reading the other day that New York Cheese Cake is "dense" while the French make a lighter, soufflé style. So that is why I call it that. The truth is I really don't know. My mother started making these 50 years ago in the Bronx - I have no idea where the original recipe came from.

It's pretty clear that I am out of my league on this thread, but here is a slice of cheesecake in the French style. Light, and will you know, so, so good. You guys and gals inspire me, so I will just keep trying. Jmahl

Just this weekend I was working on a receipe that called for tomato puree - not knowing what they were talking about I took a large can of italian tomatos and ran it in the blender. Instant tomato puree - or something else that sure worked well.

Best advise yet. Just use it. It will eventually clean itself. By the way, I have an old piece of enameled cast iron made in Holland where the enamel has worn out on the inside from years of use. Still use it. Works fine - doesn't look so good. Someone had mentioned re-enameling. Does anyone know anything about this?

I have been using a 250 watt 28 year old KA for making heavy pasta dough for years and no problem. If it is for home use, in other words one or two batches I don't think you need a more powerful machine. However, if it is for continuous use -- get the biggest machine that you can. Anyone else have an opinion?

Did you mention how the electric blender has become ubiquitous in the Mexican kitchen?

This is a photo of my Mother in Law's Caldo de Res from the birthplace of one of the fathers of the Mexican Revolution, Cuatro Cienegas de Carranza, Coah. For the linguistly challenged, this is ox-tail soup. Does this "caldo" qualify?

To close last night's celebration of the Three Kings at our home a ricotta tart and a french chocolate cake served with brandy fruit sauce. The chocolate cake looks just like one in this month's Gourmet Mag. Pictured here one of our guests gobbling hers up. Ah, the sweet mystery of life.

Seventh as I recall.

On December 23rd I posted a message to this thread, which cast dispersions on the policies of the Carnegie Deli. I was mistaken, please accept my apology Carnegie Deli it was the Stage Door Deli on Broadway that was the target of my ire. One again, sorry Carnegie for the miss ID it was the Stage Door that did it.

I don't have a D.C. license so with that disclaimer; I thought that a restaurant was a public place and that as a guest you are an invitee. And as an invitee I didn't hear it mentioned that you were required to sign a confidentiality agreement before placing your order. On the other hand, if they continue to insist, you might have a counterclaim for malicious prosecution and emotional distress. Have you lost sleep over this? Do you now hear voices and feel that you are being followed? Because of this event is life no longer fun? Talk to your lawyer.

Had to replace my beater after 27 years. Not bad. My 76Pontiac didn't last one third that and cost a bit more. Careful or the KA may outlive you.