BeeZee

Fat Guy expresses something similar to what I was thinking (just more eloquently than I could have)...I was thinking it was somewhat a function of feeling that these were foods of our poor, makeshift past, things we cooked because we couldn't afford the "better" quality ingredients (ie, "peasant food"). The younger, upwardly mobile generation sees these traditional foods as part of the immigrant class, not part of the assimilated culture - an anachronism maybe? Personally, I don't enjoy most of the traditional Eastern European foods of my ancestors. Except potato latkes

Totally intrigued by this thread, I also purchased some beans online (Vanilla Products USA - grade A Tahitian). OMG, the mailbox was never so fragrant! I only ordered 20 beans, and am using some right now to make vanilla sugar, since I don't have a suitable jar for extract right now. After I sliced the pods last night, I enjoyed the residual fragrance on my fingers...didn't want to wash my hands! Have some triple wrapped in saran and one of the sealed packs in a freezer ziploc (stored at room temp) and I can still smell them...heavenly.

I think that a lot of adults had similar experience with foods that were supposed to be eaten "because they are good for you"...they were so poorly prepared (bland, plain, uninspired) that good for you = tasteless. In this month's Gourmet mag Ruth Reichl comments on how different it is to eat vegetarian now vs. then. As we all become more knowledgeable about how to properly prepare produce and other foods while retaining their "good for you" qualities, it becomes much easier to incorporate them into a healthier diet.

I go to a Passover dinner every year which has at least 2 vegetarians in attendance; they agree that they can be very happy with the "side" dishes. I'm always in charge of the vegetarian sides since the hostess isn't really "in" to that stuff...usually bring a farfel stuffing (made with veg broth) or potato kugel. Considering a Passover lasagne (uses matzoh instead of noodles) this year.

I did find a recipe that used potato starch, too. Might be fun to experiment the weekend before and have a backup kugel (haha).

Someone on another board posed a question about making gnocchi with matzoh meal, anyone try this? Oh, and I've never even made gnocchi the "regular" way, so I don't know if this is too difficult, to start making substitutions on something which sounds like it's tempremental to changes in the dry/moisture ratio.

Had a fantastic dinner last night, first visit to David Drake and we will definitely come back. Most of the items are on the web site, some menu items slightly different. No pic's... Amuse- mini cod cake (tasty, perfectly crunchy) Appetizer- I had the celery root/pear soup. Very tasty, it was garnished with sweet little mushrooms and walnut. Not sweet, and I didn't actually taste pear until the bottom of the bowl. Husband had shrimp risotto which came with a nice garlic broth. Entree- I had the honey roasted duck breast. Nicely done, cooked more medium than rare, very tender. Crispy delicious skin. Root vegetable fricasse had spaghetti squash (formed into a "bowl") with bits of lobster, baby beet, baby brussel sprout, and carrot. Served w/tamarind sauce. Husband had a roasted flatiron steak, served with red wine sauce. Looked like a nice piece of meat, tender. We each just had one glass of wine, I had the sauvignon blanc and he had the malbec. Very nice. Amuse after entree: chilled green apple soup with blue cheese foam served in shot glasses - fantastic. Tangy and refreshing. Dessert: I had papaya consumme, which was different than the description on the web site. They present a bowl with the dessert layered in the center (roasted pineapple bits, lime creme fraiche, coconut ice cream) then pour the papaya into the bowl. Very good, flavorful and not overly sweet. Husband had the chocolate parfait (a very popular option) which Randi has pictured above). Extra: plate of fruit jelly and little cookies Extra #2: husband had told them it was my birthday when making the reservation and I got a special plate with a cookie made in a grid pattern topped with a "tube" of strawberry mousse filled with mango puree. Overall an excellent experience, service was great. We sat at the round table in the corner by the fireplace, which was nice because it gets you a little outside the "traffic path". Some of the tables are pretty close together.

Whoo! I'm going for dinner tonite...hubby looked at the website and drooled over the short ribs, hopefully they will be on the menu!

What about Rat's in Hamilton? I've never been, but know several people who enjoyed it.

And on a related note, Jewish person who looks forward to this time of the year because I LOVE hot cross buns for breakfast or snack! Plus, markets have better selection of seafood as "Lenten specials".

How about the idea that all veg must be barely cooked/crunchy?

Just tried the 2% today, they just started carrying it in a small local market (Whole Foods also has it)...love it! Wonderful creamy texture, not overly sour, very rich tasting. Had it mixed with some diced apple and pear, honey, cinnamon and nutmeg. Can see using it in more savory applications, too...anyone use it in soup?

Just another multi-cultural suggestion for "used" chicken from the soup...last time I used the chicken meat (shredded) for enchiladas. With all the chiles, sauce, etc., lack of "chicken" flavor not much of an issue.

I've cut brownies into squares and wrapped individually in saran then put into a ziploc bag...yes, you can nuke them without defrosting. I put on a plate, just unwrap and lightly cover with the saran, and experiment with the timing. Depends on your microwave and the size of the brownie square. With the right timing, it's great.

When I was a kid growing up on Long Island (NY), I remember the wonder of a trip to "Texas Ranger Burger" or something like that. I think the Ranger Burger had coleslaw on it, I'm sure the decor was thematic since it made an impression on my 6 year old brain.

I'm snacking on Seapoint Farms dry roasted edamame (lightly salted) right now. So I get the crunchy, not too salty taste and can feel virtuous that I'm eating a low fat, high fiber, high protein snack instead of the Nacho Cheese Doritos which I've been thinking of lately...

Seems that a lot of the dishes would include raspberry, either garnish or in a sauce...

Couple of months back I did some serious burn damage (too-hot pizza) inside my mouth...icecream and yogurt made it feel better.

Depending on the flavor you're working with, might try to mix in some tehina.

Well, I think everyone has conflict around washing dishes and all that it entails...but specifically around cooking/eating my husband: 1) puts salsa on any rice/grain side dish...forget about the fact that I may have carefully seasoned it to match the other flavors of the meal. 2) when I put out something with multiple sides (ie, chopped garnishes, salsas, chutneys, salads) - he'll ask "how am I supposed to eat this?" - like there is only one way to correctly eat all the elements 3) as others experience, if allowed to cook anything manages to make some kind of mess (pot boiling over, food splatters) and does not suscribe to the "clean as you go along" camp 4) tends to lick cooking utensils...even if they have been in contact with not-yet-cooked meat (one of my huge phobias) Big plus: will gladly eat just about anything I cook for him, with enthusiasm, plus seconds (except meatloaf)!

The fallback snack in our house is unsalted pretzels dipped in hoummos. I've also been known to dip them in peanut butter or cream cheese. If feeling guilty, dip baby carrots.

Roasted veggie lasagne for us!

I've been using the dw (liquid det) for a couple of years, haven't seen any negative effect on the metal trim. I probably don't use it more than 2x a year, but I'm the 2nd wife using this particular set, so I know it's been OK for a while...

Agree that a fresh bagel with cream cheese and sweet tomato slices is sublime...and I do slice the little grape tomatoes crosswise and arrange on top so each bite has a tomato! Steven, swiss cheese w/butter was one of my late grandfather's favorites (although I think he put it on rye bread). I also enjoy cream cheese w/preserves on my bagel (breakfast only). One of my favorites is getting a really fresh bagel which is very slightly warm in the middle when you cut into it, and smearing a thick layer of sweet butter, so that your teeth leave marks in the butter when you take a bite! Better done at home, the butter at the bagel shop is too soft and melts into the surface (if they even use "real" butter).

I haven't been back recently, but I had a great meal at La Fontana in New Brunswick about 5 years ago. Service was professional and attentive, we had a very nice meal. I live in an area awash in red sauce, really miss having a Northern Italian place nearby for a change of pace.