Alexis

Many ashkenazim have 2 spaces on the seder plate: chazeret and maror. Chazeret is used for 'maror' (dip in charoset) and maror is used for 'korech' (hillel's sandwich). Confusing isn't it?! Most common tradition is romaine lettuce ('bitter vegetable') for chazeret, and horseradish ('bitter herb') for maror. Ashkenazi charoset is apples, wine, walnuts, and a dash of cinnamon. Or so it is by us (Poland/Lita).

I'm surprised - I went to Le Gavroche when my parents came to town and service was lovely (by my high American standards) and the food was excellent. It was in the middle of the week, though. I was at Lindsay House 3 years ago and wasn't particularly impressed. Service was variable and the food was good, but not spectacular. And the portions were small and I don't just mean "to an American", I mean in a "I HAD to order dessert or I would have gone home hungry" way. (Don't ask me about wine lists, though, as I never look at them. I judge restaurants on their friendliness to the non-drinker.)

I must confess that I do own a full set of Bourgeat stainless steel cookware. In my defence, we don't have All-Clad and Calphalon here (well--the shop where I bought my pans is now starting to stock All-Clad, but I bought this 2 years ago). At the time, I wasn't familiar with many European brands, and picked my pans out by looking at and picking up the selection in the shop. I've been very happy with it. It's super-heavy, foods brown well without scorching, and it's fairly easy to clean (another recommendation for BKF; I get it when I visit my parents in the States). That said (while you all laugh at my naïveté) it wasn't that much more expensive, I think, than All-Clad would have been in the US. 28cm frying pan is currently priced at £62.50 inc VAT. I've had Calphalon before and would be cautious about getting it again. Do NOT put it in the dishwasher; my mother ruined one of my saucepans that way. Do not overheat the pans, or worse, put a very hot sauté pan in cold water; it will warp and cause no end of grief on your ceramic cooktop. (My mother again. In fact, don't let my mother near your kitchen. ) My parents currently have All-Clad--not sure which series, but not copper. I've been pleased enough with it when I've used it and would seriously consider buying one of their sauté pans as the largest Bourgeat one I have is 28cm and rather deep as opposed to the shallower American ones. (Nisbets catering sell the 32cm frying pan, but 28cm appears to be the max for the sauté pans.)

The same thing happened in England. When Jews were readmitted by Cromwell in 1656, they were Sephardim. The Spanish & Portuguese Synagogue (Bevis Marks) is the oldest congregation in London. Of course, more recent developments are important too--Heinz Vegetarian Beans was the first product to carry the OU, 1923. (2004, I move to the UK and discover Heinz Baked Beans are treif! )

You hear good things about the chippy in Muswell Hill--is it that bad? Still, can't beat the gastronomic desert that is Finchley. Two Brothers Fish & Chips is all we can manage. For decent bagels you need to venture slightly further north--to my taste Daniels in Temple Fortune is best. (New York native.) Carmelli's also not bad, but because of their kashrut certificate, they use lousy cream cheese. Very handy for the station and open really late after Shabbat except in summer. I've been here almost 2 years now and I still haven't found many good places to eat that don't cost the earth. And I'm completely puzzled--people in outer NW London have money, but caring about going out for a decent meal--forget it! Oh yes, there's also a Waitrose on Finchley Road, south of the O2 centre (no idea about parking); and I believe a farmer's market in the O2 carpark once a week (wednesday afternoon?)

wow - others agree. I was feeling like a whingeing ex-pat. Good rugelach are hard to find (and I live in NW London--you'd think you'd be able to find some nice heimishe pastry). Sharon's is probably best for that sort of thing; they seem to have a Hungarian slant to their baking (they do kakosh, poppy seed cake, etc) while Carmelli's, Daniel's and Mr Baker are Israeli style and Grodzinskis is Litvak-English. All with nasty margarine, I'm afraid--and you don't want to know what's in Tomor.