CentralMA

What? Pastrami crepes? Crepe carts? Oh my. https://www.telegram.com/news/20190318/weintraubs-worcesters-last-jewish-deli-to-close-french-creperie-moving-in

Ran across this (forgotten) thread while looking for another on eGullet. Sorry for not responding earlier. Business is not mine, just thought it would be of interest to the eGullet community. The area of the city where the the deli sits was heavily populated by the Jewish community in past years. From wiki: "The congregation, which was incorporated on January 1, 1904, held daily worship services for two years in a cottage they had purchased at 32 Providence Street in the heart of Worcester's east side Union Hill neighborhood, where most Jewish immigrants to Worcester lived. " Water Street was predominately small businesses. Delis, bakeries, clothing stores, restaurants, all catering to the local population. Like most of these enclaves in cities, populations change. The area now supports a wide range of ethnicities. Boston Globe reported this back in August: "Following more than 12 months of rumored interest, the Red Sox Triple-A affiliate officially announced plans Friday to relocate to New England’s second biggest city beginning in 2021. The move includes a 10,000-seat new stadium in the city’s burgeoning Canal District and a new name — The Worcester Red Sox." The deli location is less than a 5 minute walk from where the stadium will be built. The stadium is expected to support more than just the seasonal baseball team. Rallies, concerts, other sports. It should provide a boost to the city and the Kelly Square area especially. And Worcester an unsafe city? Sure. Aren't all cities? I've heard New York City isn't the safest place to be either. Or Boston. Or Providence. I'm not sure what has happened with the deli at this point. Maybe I'll do a reconnaissance and report back. If you don't hear from me in a week or so alert the authorities, have them check the alleys and catch basins. 'Cuz it's Worcester, ya know?

Still looking for for someone to take over the business... Things are happening in the immediate area of this establishment. PawSox (Providence RI) relocating to Worcester, a stone's throw from this location. Hotels, condos, apartments, businesses being newly built. http://www.telegram.com/news/20180829/weintraubs-sale-provides-new-lease-on-life-for-worcesters-last-jewish-deli

Ran across this in the news recently, eventually decided to pass along the info here. Last true Jewish Delicatessen in Worcester (and maybe Central Massachusetts) nearing the end of it's days. Landlord is looking for someone to carry it forward. "The building and business assets are being acquired by local developer Ed Murphy who is looking for an operator to lease the space and operate the business. Owner David Mizrahi is committed to the future success of Weintraub's and is happy to assist a new operator. This is a great opportunity with the established Weintraub's brand that offers a low barrier to entry into the restaurant business. " www.weintraubsdeli.com http://www.telegram.com/news/20180720/weintraubs-landmark-jewish-deli-in-worcester-may-be-only-memory-by-end-of-summer Anyone here crazy enough to jump into the deep end feet first?

If your husband is going in regularly for STD screening my feeling is that the titanium dioxide possibility is the least of your (and his) worries. Sorry. Couldn't resist.

Ever consider setting up an indoor red wiggler bin? I've found that the time for finished compost is shortened. No odors, easy to maintain, and it creates thousands of pets. Hard to name them all, or really know who is who, but it works. As a bonus it gets most kids real excited and most adults wondering about your sanity. The worms are also good food for aquatics in the home. https://www.epa.gov/recycle/how-create-and-maintain-indoor-worm-composting-bin

Estate sale not far from my home, started at 8:00AM, I didn't get there until 11:00AM. Was unaware it was going to happen. Found these though, total of $4.50. The knives are Henckles, older handle style. 5.5" boning, appears to have never been used, and a 160mm (6") chefs utility, needs some work. The julep spoon is nothing special, stainless, but I don't have one in my bar arsenal. And the bottle opener is stainless with embossing and a sleek teak backside. Imprinted "PLAYBOY" on the head. I couldn't resist. Thinking of visiting the knife lady in the Boston area next week to get it back in shape, and to see if my retirement has a knife sharpening business in it's future. Should be $10 well spent, and I've got a couple of 50 year old Sabatier carbon steel knives that need severe attention that I can bring along also. http://www.ontheedgeknifesharpening.com

Yeah, Life of Pi. And now that I've thought longer on this I guess there was some dining that may have gone on while the boat was adrift. Maybe it was shelved correctly.

I was at one of our local thrift stores that shelves their books as a bookstore would. Found this. Try as I could I wasn't able to find a recipe anywhere between the covers.

Greetings. I've a 50+ year old Kitchen Aid K45 that's been sitting in the basement unused for the past 20 years or so. Was purchased new by my mother. Plugged it in to assess the device, in order to pass it along to my youngest. The machine makes a progressively louder grinding/clattering noise, under no load, no attachments, as the speed is increased. I've spent some time on the web looking at videos showing replacement part installs, cleaning and re-greasing, general troubleshooting. The brushes appear to be at 70% new. It appears pretty straight forward to disassemble and maintain...but does anyone have a real life scenario (or horror stories)? Or does anyone have a recommended mom and pop appliance repair shop in the Central Massachusetts area? I'm willing to travel a reasonable distance. All help and replies much appreciated.

If you'd like some education on the background of the ways of cocktails you'd be best to do a quick search on YouTube for "New Olreans Best Cocktails", the dozen or so videos showing Chris McMillian at work. Each segment details the ingredients and the build of a classic cocktail. Save the Mint Julep one for last. It's as good as a Burns night offering the haggis. This link will get you there: https://tinyurl.com/NOLAChrisMcMillian

My local Aldi's is opening up for the first time tomorrow after a 2 month modernization. I've been jonesing....

It's not often that I need to season cast iron as much of my stock has been well cared for and passed down over the years. But a recent purchase of a De Buyer Mineral B got me thinking about how to get started. I agonized over this for at least a week. Each morning though I cooked up some bacon, a couple of eggs, then wiped out with some toast, and had breakfast. Eventually I forgot to agonize, and the pan was seasoned as it should be. My grandmother would be proud of me, doing it the way she would have, so it matches her pans in the rack. When I was in my late teens, back in the early seventies, I ran across a large deep cast skillet at the Salvation Army. An easy inch of solid carbon inside. Wasn't smart enough to burn it out, eventually chiseled it out, then a good sanding with varying grades of emery cloth and motor oil (yes...motor oil) to clean up the residue. That pan, 40 years later, is a pleasure to use. That one too got it's seasoning only through general use.

Don't know if you've got HF or the like up there in Canada. We've been using one of these for a few years now. Able to handle the large bowl, seems to be accurate (how does one really know?), has held up well. Good to have around for determining mail costs, postage on larger items also. http://www.harborfreight.com/70-lb-32-kg-digital-postal-scale-95069.html