bloviatrix

I know for a fact that GE makes counter depth refrigerators because that's what I had planned to buy. There are other brands, but I can't think of them at the moment. Drimmer's (Coney Island Ave in Bklyn) opened a showroom in Manhattan not to long ago. I think it's under the name of Manhattan Kitchen & Bath. You might want to go there to look at appliances.

Love the hat comparison. I already know that I'm going to be looking at my hats and comparing them to cakes. The thing I love about cakes is that there are so many types. There are the simple, homey pound cakes and coffee cakes. And then there are the elaborate contructions designed by Herme, Payard, etc. Each is good and brings a smile. I know that whenever I serve a cake to guests (especially if it's homemade) every will be happy. If you can't be happy when someone serves you a piece of cake there's something fundamentally wrong with you.

You mean there are people who don't save them? I have collections of quart and pint plastic containers and lots of glass jars. I even save yogurt cups & covers because they're great for oil disposal.

For your floor you might want to look at Amtico. They do high end vinyl floors which are comfortable underfoot but look great. And their prices are reasonable. They have a showroom on Lexington in the low 30s/upper 20s. And installation has to be done by an authorized dealer.

The Container Store has lots choices for food storage.

For a Brazilian restuarant, it's got to be.... Wax

Sturm und Drang Cafe

The thing about the fish based gelatin is that some people pick up a slight fishy undertaste which is quite unpleasant. There are also seaweed based gelatins out there which are kosher.

Have you considered putting performance guarantees into your contract to ensure the work gets done on time? I was speaking with a friend last evening who is in the midst of the "apartment renovation from hell." They started last June and it looks like the work won't be done until late February. The last thing you want is the work dragging on.

High expectations are the key to everything --Sam Walton which is why you had a riot on your hands ... or the more dramatic: "Nu, so you're sick. Why should we suffer?" ← Actually, it was "why should we suffer because you had the idiotic idea of chairing the synagogue's annual dinner?"

Gingerbread-apricot hamentaschen. Two years ago when I was unable to bake for Purim I had to make calls to all my friends giving them a head's up that I wasn't baking and I still had a riot on my hands.

It's Raleigh, not Durham, but Varmint's hosting his fabulous pig pickin' Labor Day weekend 2005. That might be the excuse you need. Varmint's Pig Pickin' Part Deux

The problem with beef gelatin is it's fleishig, meat which you can't combine with dairy products. So, if Brian wants to a Bavarian or panna cotta it isn't an option.

I made her Bittersweet Deception for Blovie's birthday. I used Scharffenberger 70% and their cocoa powder. The texture is light - almost mousse-like. And the flavor is intensely rich. No one would know it was so low-fat. My only complaint is that it's so moist it's difficult to cut nice slices. I highly recommend making this cake -- it's really quite easy and isn't a time consuming process.

mmmm, mushrooms. I tried chopping mushrooms in my food processor and it was a unmitigated disaster. Besides limiting the quantity you place in the workbowl, what other suggestions can you offer?

The best part about making soup is the left overs you keep in your freezer. Last night we had celeriac-pear soup that was made right after thanksgiving. Yummy. (I'm still trying to perfect the recipe. The basic outline is saute some onion. Add diced celeriac and 1 diced pear and a bay leaf plus a combination of vegetable broth and pear juice. Bring to boil then simmer. Puree.)

That's way too funny. Maybe you should tell us what the next book is so we can figure out all the relevant food facts.

Brian, call The Kosher Depot at (516) 338-4100. They do a large wholesale business and will probably be able to help you source whatever you need. BTW, they're located in Westbury. Are you looking to get kosher supervision?

It's Blovie's birthday tomorrow, so I've invited some friends over for a celebratory lunch. Dinner tonight: Celeriac-Pear soup (shopping in the freezer) Schnitzel!!!! Green Beans probably bulgur We've been invited to a shalom zachor so that's where we'll have dessert. The birthday lunch is going to be: Sauteed mushrooms on wilted arugala Beef Stew Potato Kugel (I haven't made one in years) Cauliflower kugel (I made this one up, I have no idea how it will taste. But cauliflower, caramelized onions and a hint of nutmeg can't be bad, can it?) Chocolate Oblivion (cake from Medrich's Bittersweet) Lots of wine and scotch.

This isn't new. Sex and the City showed one of these places in August '03.

Can't find the meaning of kvatchy anywhere ... Did you mean kvetchy? Google Gourmet ← I'm not really sure what the definition of kvatchy is, but the family usage in relation to H&H bagels would imply doughy.

H&H Bagels on Manhattan's UWS, which has a legion of fans, is owned by Puerto Ricans. Now, I find their bagel a too kvatchy for my tastes, but some think their bagels are the best in NY.

Culinary Bear -- when sunchokes are on the menu, how well do they sell?

BRILLIANT!! Must stop laughing. Stomach aches.

Your crock-pot is about to become very happy.... onion confit thread.