bloviatrix

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.

they take forever to load. and considering you have a dial up with duct tape and string, it might take you even longer. Actually, I'm getting the box with the red x in it. Click the re-fresh button and more photos will down-load. I had to do this about 4 times.

FG, you couldn't find BBQ appropriate pants? I was hoping to see something with pigs on them. Rachel - that mold is stunning. How long did it take you to put together? Did it ever get eaten, or were people afraid to destroy it? Love the sign on the pig.

This sounds so familiar, I'm sure Xanthippe makes it--or something that's really close to it. Is it from an Italian cookbook on vegetables?? It sounds like Jack Bishop's recipe from Italian Vegetarian Cooking, I make this same recipe A LOT! Yup that's the one allright! We naever get tired of it, and it even makes tomatoes that are out of season taste pretty darn good. Gotta remind Xan. to make it again... I've actually made this with roasted peppers instead of tomatoes. Another thing you can do is spread some sun-dried tomato paste on the dough and then layer the mozzerella and veg. Additionally, this is good serve when kids around. They think it's pizza.

Pictures please. It sounds like you guys had fun. I'm jealous.

I'm posting this on behalf of my lovely husband.... I returned home this afternoon to the smell of burnt wood. It hit me as soon as I opened the door. Now, it's a pleasant smell, but not one you want to be greeted by. It seems, my husband placed a wood spoon very close to one of the burners - when it was on - and singed it. To make matters worse, he was unaware that this happened until I came in and asked what caught on fire. I'm lucky the building is still standing.

As someone who lives in an apartment and doesn't have access to a grill, I go to steakhouses because I can't prepare my steak the way I like it. Plus, you can't find hangar steak retail.

In NYC, their products are available at Zabars and Gourmet Garage.

Now you have me intrigued. Is the 91st Street sign on the Uptown or Downtown side? I'm going to have to look carefully as the train goes by the "phantom" station."

Let me suggest nice, thick slices of challah as the bread for the braised beef. When I make brisket I go with a 6 or 7 pound one so I have lots of leftovers. Take some slices, place on challah - add some lettuce and mustard. Sublime

I haven't written anything that I wouldn't say directly to my mom. Of course, my parents don't own a computer, but that's besides the point.

Kristin - thanks for providing the info on the tart. Seth - get some tomatoes and basil before the season ends. The tart is delicious. I have friends that beg me to make it. Friday night dinner Edamame Veal Schnitzel Slow roasted cherry tomatoes with EVOO and garlic New potatoes with EVOO and sea salt Australian Chard. to drink Sat (Shabbos) lunch Chopped Liver London Broil Noodles in with a Rice Vinegar and Soy Sauce dressing

I bought merguez sausages from the butcher counter. When I rendered off the fat to saute vegetables for a white bean soup it smelled as if an animal had died in my kitchen. They don't always have the chorizo. I'm on a quest to come up with a substitute for pancetta or bacon. Of course, since I've never tasted either, I'm not quite sure what the taste is. I'm guessing it's a salty, smokey taste.

I don't think it's just with cooking. I've read many articles about people having problems accepting compliments in every realm. My suggestion is to smile and say thank you.

Tomatoes. (I went a bit overboard at the greenmarket)

Well, we definitely won't be there. We had our car broken into yesterday and the repair won't be complete until monday. Hence, we're carless this weekend. Not only have those damn theives caused me a shitload of aggravation, they've ruined my weekend plans. I want to see them rot in jail.

Thanks for setting me straight. As you know, there are no street signs in the subway tunnels.