weinoo

One of my first blog posts was about Streit's matzo factory, located on the corner of Rivington and Suffolk streets for the last 90 or so years.

The Jewish holiday of Passover is rapidly approaching. That means, at least in my neighborhood, and in many others, matzo starts appearing in stores in great numbers. Now, when I was a kid, there were basically two kinds of matzo: egg and plain. Now, as an adult ( ), I find literally dozens of different matzos in the stores. Every year, there are more and more. The classic, whole wheat, everything, egg, onion, garlic, egg and onion, garlic and onion, etc. etc. etc. So - what's your favorite? Brand? Style? Whatever.

I'm with Amory & Darienne on this one - I've used an OXO Good Grips for a long time - every now and then I take a chunk of nail off, but hey... Cook's Illustrated's faves are the Kuhn Rikon Original Swiss Peeler, a Y-shaped one and the Messermeister Pro-Touch Fine Edge Swivel Peeler.

Have you tried the Kettle baked chips? They are a very respectable snack chip, with no fake ingredients. Not yet, but I will. I think the Whole Foods where I shop has the whole line of Kettle.

But seriously, how are any of these (baked rice chips ) as good as "crisps?" Just face it, we eat these things because they're "healthier" or we like to think we're being virtuous, but nothing is as good as a real potato chip.

You gotta face facts - there is no good alternative to "crisps." Have an apple.

When in Rome...

This is a good point...no one was complaining about the snobs behind the bar when these serious cocktail places started opening. We who are fond of well made food and drink were cheering loudly. It's only when the masses started showing up at the serious cocktail places that we heard from the masses that these places are snobby. As I said above, plenty of places to drink if you need a vodka/soda.

While nothing else is screaming for your attention more than rye or gin, what if you have a guest who asks for a Jack Rose? Or a daiquiri? Margarita?

So this happened... The "original" Malacca seemed a little bit more assertive, heat wise - they're both the same alcohol content, however. The new stuff just tasted a little smoother, more tropical - if that makes any sense. Didn't try them in any mixed drinks, however.

Two bottles?! I took all that was on the shelf and could comfortably carry. Well, to be fair, only 3 bottles . Yes, Astor.

So, ummm, I came into this today: And I'm wondering - what are your favorite drinks to make with it?

Check out Ruhlman which is where I saw the wet-cure. And I did mean frozen. Welcome to eGullet, too.

Hey, don't diss the NY Post. It's got a good sports section.

I'm no expert, but I would think you could keep the vacuum sealed meat (do a double seal) for a good 6 months. I would go through all steps except steaming prior to freezing. I'm no expert, but isn't pastrami generally brined or wet-cured prior to spicing/smoking?

Some equivalent stuff can be foound at the Whole Foods markets located around the city. Certainly in the winter, the equivalent stuff is, well, equivalent. During growing season, however, you're most likely going to find the freshest stuff at the true farmers' markets. And a greater variety as well.

C'mon. As Sam and I both can attest, Phil was nothing if not a gentleman about offering other spirits, with the caveat that if you don't like it, I'll make you something else. I'm obviously trying to call the author out, because I think he's full of it.

So a chef can tell me that I can't take pictures, can't take notes, can't substitute, have to pay up front, etc. etc. and these same people whining about a snobby bartender are lining up for his or her (well, mostly his) food? Fuck that.

Well, the NY Post seems to think so... My feeling (as if anyone asked)? There are enough bars to go around, and some of us like bars where people aren't screaming at each other and drinking crap, so... Right on, Phil.

I also truly like Pikesville. It has a specific taste that most other rye's do not. The Wild Turkey 101 was my standard rye for many years. I though it offered good value and was easily obtained. I have not used, and most likely won't the 81 proof. I can always get OO and it is a good standby product. Here in pennsylvania it Rittenhouse is hard to find, but I do have a bottle now. I love me a good bourbon, but I am in agreement with Mr. Weinoo that a manhattan should be made with rye Nice to see another Pikesville fan; at $11 or $12 bottle, a truly good value. Also agree about the WT 101, which was a great mixing spirit. The 81, not near as good.

Cavatappi con pomodori e ceci... Roasted brussels sprouts...

Indoor "farmers' markets" carry a range of goods from around the globe. The Union Square greenmarket, as well as all "grow nyc" green markets in New York City, carry only products from within a certain limited geographic area; you won't see oranges, lemons, kiwis, grapefruits, mangoes, etc.

I think CA left out one of our favorite ryes, Old Overholt. I also like Pikesville, but that's because I can get it. Do try rye however, as that's the way the lord intended it.

Diamond Crystal kosher for cooking purposes. I keep a multitude of salts for finishing purposes, and whenever we travel, I like to pick up a few of the salts sold in the grocery stores. While "all salts are the same," per the periodic table of the elements, I don't think they all taste the same. I think terroir plays a role in the taste, but then again, I don't keep a periodic table in my kitchen.

Totally agree with HungryC. I think it was Dan Lepard, who in these very pages proselytized about the wonderfulness of the stretch & fold technique.