bloviatrix

Many of you might know that Snapple has signed a marketing agreement with the City of New York. Today, in The Times are some suggestions for new flavors in The Big Snapple.

Actually, the 2001 Restaurant Issue had two covers. The Rocco di Spirito cover was available on the newstand only. Subscription covers had a photo of a chef bent over, plating a dish. If I remember my publishing gossip, the Rocco cover caused a big stink among the powers-that-be at Conde Nast.

My dad was alive for the last Red Sox WS victory. He was two.

Shortly after I graduated college, my brother tried to introduce me to the joys of single malts. I thought they tasted like iodine. Something happened on my 30th birthday. Now, I drink them with abandon. I still haven't developed a taste for peaty, smokey ones like Laphroig.

Through all the segments, I'm constantly stuck on how gorgeous the kids are . Has anyone else noticed?

Actually there are differences of opinion about how long one should wait after eating meat before eating dairy. Jews who families come from The Netherlands hold by one hour. Others wait three hours (which is what I do, I adopted my husband's custom). Some wait into the sixth hour (5 hours and 1 minute) and others, such as my mother wait a full six hours. My great-grandmother, would either eat meat or dairy on a day, but not the other. The waiting period only applies when going from meat to dairy. You could eat ice cream and then have a meat meal, provided you washed out your mouth. But most people will wait a length of time anyway. The only exception is with aged, hard cheese. In that case, waiting applies, I actually think 6 hours is specified in this case. It has to do with length of digestion, if I remember my halacha (jewish law). It's been awhile since I studied this stuff in depth.

My missing issue finally turned up. Yuck. This was an awful issue. I found it painful to go through.

I'm a big fan of the peach iced tea. This past week I had the pink lemonade which was simply awful.

I find it amazing how many of us had problems with beets when we were kids. I'm another one. I remember my parents eating borscht. I loved the magenta color, and thought the bright pink it turned with the addition of sour cream was pretty, but the taste made me gag. Three years ago, Blovie and I were in London and had dinner at a vegetarian restaurant. One of the salads they served was beets and granny smith apples. I decided it was time to re-taste the beet and found that I liked them. So now, I've re-embraced the beet. (As I type, I'm in the processing of making a pot of borscht)

I started to come to terms with the change of the seasons last week, when I finally gave in and bought some apples. I love the summer. I'm one of those people who gets cold when the weather drops below 68. And the coming autumn reminds me that soon my toes and fingers will be numb. The weather changing means a change in the way I cook. I go from simple preparations which show off the flavors of the season to longer cooked, heartier meals. My oven, which hasn't been turned on much the past 3 months will begin to be used again. Plus, I'll begin to eat more meat.

I had a conversation about dyed tuna with my fish guy. It seems that a lot of tuna is pumped full of CO2 which gives the jewel toned color.

Isaac Mizrahi did a segment at the Donut Plant on his show where he created a "signature" donut - chocolate dipped with pistachios.

I picked up one of their donuts at Dean& Deluca on tuesday. Before you all begin thinking I'm a wastrel, let me explain - I have a credit at D&D that I'm working my way through. It started at about $50 and I'm now down to $10. Anyway, regarding the price. A donut is .85 at KK. The Donut Plan donut is more than twice the size of the KK donut, so on size basis, the price isn't so out of line. As far as taste. I had a chocolate-coated donut. This donut is very different than KK. KK, when warm is like eating heated marshmellow air. This has a denser dough. More yeast I would guess. And there's a fried dough taste. What came to mind for me were the sufganiyot (isreali jelly donuts) I used to eat in Jerusalem. I assume the donut had been made early that morning. I had mine at about 2 in the afternoon. I would be curious to taste a super fresh one. I'm not sure I would go out of my way for one of these donuts though. It was good, but didn't knock my socks off.

Another fan of Culinary Artistry here. I look forward to picking up your new book -- they have a copy of the proof in the window of Kitchen Arts and Letters which further whet my appetite. Not to rush you guys, but what do you have planned as your next project?

During the summer I use the Union Square Cafe cookbook a lot. Right now I have Payard's Simply Sensational Desserts and David Lebovitz's Ready for Dessert on my kitchen table.

The bottle has been in the bottom of a cool, dark closet for about 3 years. I guess I'll let it stay put. Instead, I will serve a Baron Herzog Special Reserve Cab Alexander Valley '96.

I think my title says it all. They did a kosher run and I have a bottle. I thought if it was ready to drink I would break it out with the lamb on Friday night at Rosh Hashanah. I know the vintage charts say to hold the '95s, but if anyone has any information I would love it.

I've done some searching on the origin and species of the etrog. All I can find is that it originated in the Far East. Not much more. But it sounds like you've gotten better advice.

Seth - The citron is also known as an etrog/esrog, which is used on sukkot. They'll be available in Judaica stores in about 10 days (but expensive). I know there's an etrog liqueur on the market (I've got some), but I doubt that would be a viable substitute.

My copy hasn't arrived yet. I want to see what I'm missing.

Do you mind if I do not EVEN think about that question? I believe it's a dessert at El Bulli this year. ROTFLMAO!!

As my bubbe might have said: "Santa Fe? More like Santa Feh !" ~bloviator

Those soy faux products scare me, so I've never tried them. The butcher I shop at sometimes makes their own sausages. I tried them once in a white bean soup. It was several years ago, so I don't remember the result. Additionally, I walked by Fischer Brothers last week and they're making sausages as well. The one that stuck out was the smoked chicken and apple. In LA there's a kosher sausage place called Jeff's Gourmet. I've eaten there and it's pretty good. Messy and fun to eat. Plus, they're generous with the carmelized onions. They ship to NY, but I haven't done it yet. My husband gave me a "are you out of your f'g mind" look when I suggested it to him.

Since when are leftovers a bad thing? If food got tossed, it just means that people didn't 1) eat enough or 2)take enough leftovers home.

The thing is, this woman is a former vegetarian. Therefore, one would think she would be more respectful of the meat-free status of restaurant and sensitive to the feelings of the other diners.