elyse

Sandra, I just spoke with my old boss (Mojo's) and he told me another restaurant is worth trying. L'Uva, Sorry I can't tell you exactly where it is. If I don't see you before then, have an excellent time.

Photography? You got photography? I love mine.

Well I've looked at least three times and can't find them. Gotta link?

I don't think it's like wearing black clothing in the sun. I have no idea why it works differently, but The brown non-stick one I bought reacted no differently than the silver ones I have which is... not at all. And I've only heard that the black steel ones brown very well comparatively.

Sorry I didn't respond. Sur La Table has the brown ones. Not good for browning.

Excellent idea. But I always feel like they're lying to me when I do that.

Nope. Now I'm going to go eat some ganache.

I thought there was one in LIC, no? I've never seen them at costco.

Manzanilla olives from costco, with a spoon.

Thanks, Steven, that's sweet of you. It started out for the block party, but that's off now. Jammy sort of stuff. I wonder if Target is accessable by sub.

.99c sounds good. Archer was it? Good idea. If I have time, I'll go. It's pretty slim pickins in NYC,though. Wow! That's an amazing price. Took a while to sink in!

Well, I'm not in a panic anymore so that's good. Suzanne, you're a doll. Was it Arrow? I've been there before. They only had glass jars with metal non-screw tops. Like doctors put swabs or cotton balls in. My search continues in a more leisurely manner.

Word. Nero, I knew I liked you! Schnizzle? On the other pastas front. I always quadruple what I need to have leftovers. Noodles and all. The flavors soak into the pasta. I heat it in foil containers in the oven or a bowl in the microwave if cheese is't an issue. Byt in a pan with butter frying? Mmmmm that's good too. Old pasta, YUM.

Good finger food. Yum.

Thanks for the reply, Dan.

Are you insane? You have to let it rest, dude!

Sure! Drop them off and you'll have a nice hot pecan pie! Suzanne, if I ride my bike down Lex in the 20s they'll just be around? I'll have to see if they can withstand heat. Plastic tops are fine. Good idea.

Lasagne. Period.

Any idea what they go for in pint size? I think Zabar's is $1.25 - $1.75. Somewhere around that. I could be making that up. I can swing by an Odd Lot or Jack's today. Woolworth's. *sigh*

I need to buy a bunch of jars, probably pint sized or slightly smaller. Does anyone have an inexpensive source? Is this a mail-order thing, or do you buy them in person? I'm in NYC. The only ones I've seen here seem pricey. I do need some for this weekend, so will have to bite the bullet. Zabar's is the cheapest I have found. Any suggestions for now or the future?

Dan, a very interesting read. Thank you. May I ask why you tip the dough out before folding it? I was taught to do it in the container in which it is fermenting. Interested in if there's a difference, as I'm just learning. Thanks again!

K, would you rather have bitter and metallic, or rancid and pungent?

Fifi, they're still around in NY and Mass. Same packaging, I think. Want me to send you some?

No! no! no! You must let bread cool and set up the structure before slicing or eating. There is a magic period where its at its best. Also, the moisture escapes like the juice from steak or roasts. Resting period is essential.

what happened?