bloviatrix

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.

Well, Rachou is thinking of turning the space into a brasserie. In that event, you'll probably be able to continue getting your cassoulet fix.

Thanks for the heads up regarding the charcuterie. I've never ordered it, but my husband loves that stuff. I wonder though - how would the chorizo be for rendering the fat and using within a recipe? Any opinions? The Black Hat at Shallots is a molten chocolate cake. Actually, it's not bad - I had it on sunday night. I didn't make that connection with the name. Very funny.

Have you seen the Far Side cartoon of a cow in a dungeon. He's chained up and there's a dungeon-master holding a whip. The punchline......the truth behind whipped cream.

Tomato and Mozzerella Tart with Basil-Garlic crust.

Raspberries with vanilla whipped cream. -- I bought 2 pints of raspberries at the greenmarket yesterday. My husband reminded me that I had some heavy cream in the fridge and requested that I whip it. He's a genius.

I don't know if this is a case of them partnering with someone incompetant. Park East has long had a catering arm and this restaurant might be a further extension. As for the menu, Ceasar is quite common on a meat menu. I've seen it at plenty other meat places. Regarding the ice cream - there's the assumption that people know that it's soy based, again it's no suprise. As for fusion, this menu is very typical. Look at the Shallots or Levana menus (links above).

I just learned of a new kosher restaurant - Park East Grill. They're owned by Park East Kosher Butcher, which is the most upscale kosher butcher shop in Manhattan. This is where I bought my $100, 6 lb brisket - back in 1994. The mark-up on their wine list is obscene ($109 for a wine that retails for $22). But the menu looks interesting.

I'm eating a Macoun. It's nice and crunchy, and with a sweet-tart flavor. (I broke down at the greenmarket and bought some apples.)