La Niña

Nope, I don't buy that. Shabbes tradition, taken a little further, prevent Jews from doing a zillion things on Shabbes. And as you well know, people pick and choose their levels of kashrut all the time - and many, many people have no trouble eating with others or in other people's homes and limiting themselves to the extent they choose. And barmitzvah is certainly segregationist according to your definition. A public, social statement of cultural and religious separate identity. And a bris - well jeez, an actual physical mark identifying a child, and ceremonially, at that! Again, you've got to admit that you pick and choose your segregationist traditions like everybody else - your line is your own, but it's there. Look at how much Yiddish you insert into your English, all the time. That's not segregationist? I have yet to understand your reasons, other than social, for choosing to observe the rituals you have chosen.

Man oh man. We were there 4 hours. I have not had such a lovely meal, on every level, in a long, long time. The food was exceptional. The fish was off the charts extraordinary. The service could not possibly have been better. We left ourselves entirely in the competent, charming hands of Jack and the chefs. The champagne, sake, and wine pairings were a delight every time. There wasn't a disappointing second the whole evening. We left full and satisfied - all parts of us. An absolutely marvelous way to spend New Year's Eve. If Yasuda's fish is better, well - I can't imagine the tiny increment of nuance that involves, or if I could even tell, quite frankly, but I'll try.

I stopped eating pork for close to 10 years, and resumed about 2 years ago. I stopped because I liked the idea of doing something which reminded me of my history, and my cultural identity. And at the time, it didn't seem like such a huge sacrifice, and when I stopped eating pork I had a live-in boyfriend who was pseudo-kosher so we didn't ever have it in the house so in a sense it was easier. I'm thinking now about whether or not it was "segregationist" in some way, and I suppose it was. I did want to do something symbolic which reminded me that I was a Jew and not something else. But it doesn't seem any different to me than lighting candles on Shabbes, which I do. I do that not because it has anything to do with "religion" or god, but because it's a nice feeling to be a part of an old tradition. It makes me feel part of a community. I don't see the difference between my having an emotional connection to parts of these traditions as any different, Steve, than you having your sons barmitzvahed, or being married by a rabbi, or having your sons have a bris. You chose those customs which have meaning to you, and some people choose parts of the dietary laws that have meaning to them. Your choices had nothing to do with god. And certainly having your sons barmitzvahed is as "segregationist" as any of the practices you're condemning.

Thank you, bubbaleh.

Thanks. They're doing a little something differently tonight - no $50 omakase, only $75, for which they're charging $85, and including some sake and/or champagne. (One can do the $100 omakase too if one wants). What are the significant differences between the $75 level and the $100 level?

Don't you find the tables too close together?

Yep, we're doing omakase at the bar.

We're going to JB tonight - I've never been. Any advice?

I have Steve, I have. I've been to Waterfalls about 4,579 times. I know them and their food well.

Steve, go down the street and have some baklava at Oriental Grocery. It's so much better.

I have heard that these days one spends more money at Yasuda than at JB for less food. I have a few friends who have complained about dropping big wads and leaving Yasuda hungry. Nobody every says that about JB. Anyone?

Yes, thank you! Although I thought it was Laziza - no 's' and no capital Z in the middle - but I may be wrong. And while you're at it, across the street and a little ways down is El Manara - a market and grill place - Egyptian - his sandwiches are outrageously good. And he's a hilarious, friendly guy.

Sounds great. I'll have to go soon. And I must say, I've been disappointed with the last couple of visits to New Green Bo. I'd love to have a new place I like even better. Thanks for the report.

If the SuperBowl is on that big TV, I ain't comin' . And no, I'm not kidding. One of the reasons I'm delighted that this event is on the 26th is because I need have no awareness of the SuperBowl whatsoever. And if the SuperBowl watchers go downstairs - well that's no better, in my view. This is a social event, a baking event, not a TV or sports event. Robert, forgive me, it's not about you. I just can't stand it.

I think the sfogliatelle at Court Pastry are awful!

I don't care about the Superbowl, and I'd prefer the 26th.

But her baklava is often dried out. And there's way too much filo dough for the amount of stuffing. Same with her other baked sweets. At my recent party, we had a tray of pastries - and they went largely uneaten. But all of the savory food from there was gobbled up. Yes, Wa'afa and her mother are amazingly caring people, and great cooks. But there are far better middle eastern desserts to be found, even a within a couple of blocks of them. As I said, their savory food is terrific. They make my absolute favorite hot, lamb-stuffed grape leaf with lemon sauce. And her baba is outta this world. All of her savory dishes are really, really good. I kill for her lamb and spinach stew. And her fatush salad - amazing.

The best k'nafe I've had in NYC is on Steinway St. in Astoria, at a bakery called, oh, I can't remember right now. Near 26th Ave., down the block from Mombar and Kabab Cafe. But in answer to your question, yes, k'nafe is available all over the place in NYC, at various middle eastern places.

Could you have been the source I was referring too? I believe so. I have to get the name of the pita bakery where I have had the best pitas in NYC. I think it's on either Avenue U or Avenue M - I'll find out.

I go to Waterfalls all the time. I even got all the food I served for a recent party I had from them. I adore their savory food. But their sweets cannot compare to the ones at Oriental Grocery. And the pita at Damascus is good, but it's not the best. Pita Sababa on Kings Highway, for exapmle, has much better pita. Also some other places in Flatbush and Midwood. I like the pastries at Damascus, but I still think Oriental is the best on that strip of Atlantic Ave. - and my favorite all around market there, too.

Me too, for two. I'll bake, probably a babka. Beau will bring butter, cheese, wine, jam, etc., according to what's needed...

I'm a little torn about New Year's Day brunch. We're going to Jewel Bako on New Year's Eve, so that's taken care of. I'm thinking about fluffy scrambled eggs with chives, with sour cream and caviar. I'm also thinking about crepes. Maybe a multi-course meal is in order. FG, what kind of American caviar did you get, and where did you get it and what did it cost? Jaybee, if you're reading - what was your final caviar decision?

Well whaddayaknow, I was there last night, and we enjoyed it a great deal. The room is lovely. We were a party of 7, and we had a nice big table, we could all hear each other! The service was good, the wine list has what to choose from, and the dessert souffles are excellent (and must be ordered at the top of the meal). I had a warm asparagus appetizer with black truffle and parmesan with a really good olive oil, followed by perfectly grilled sweetbreads, and a meyer lemon souffle. Everyone at the table was pleased - one person had steak au poivre, and they got the "rare" just right. A filet mignon was juice and tender. Fish was good, too. And some terrific salads. And really, really reasonably priced for what it is. The bar is pleasant, too.

Helena, it was excellent from beginning to end, but a word of caution. I think the excellence and seriousness of the class was due in great part to the teacher, whose name is Lisa Granik. One week she was out (during VinExpo) and there was a sub and it was dull and boring and quite, quite different. Might as well have stayed home and just read the relevant chapters.

I made it last night too! I decided to chop the brussel sprouts. Used a good pecorino romano purchased at Vinegar Factory, and some fruity, delicious EVOO that my beau had in the house. Plenty of freshly ground pepper - it was delicious.