bloviatrix

Fabulous blog Rachel. I applaud your jumping in to cooking. It sounds like you're really enjoying yourself.

Tonight was one of those "finish things in fridge before they go bad" meals. In particular, I picked up some chicken-apple sausages at the butcher last week that needed to be used. Feeling somewhat inspired by this thread, but lacking any long grain rice, I decided to improvise. So, tonight's experiment was chicken sausage-israeli couscous bog. Carmelized an onion, then browned the sausage, toasted the couscous, added chicken stock and let it simmer. It was actually quite tasty.

Bob Lape reviews ADNY in the 10/18 issue of Crain's. He gives the restaurant 4 stars.

I'm sorry to be the bearer of sad news, but the 10/18 issue of Crain's reports that Fairway has pulled out of a deal to open a store in Paramus.

Of course, as you master chicken roasting you'll probably want to try it spatchcocked which is another egullet favorite.

Thanks GG. I'm going to have to try it. Now I need to pick up rice (we only have basmati in the house). It really sounds like comfort food.

There's two trucks that I can think of on Manhattan's Upper West Side: W. 96th st, just west of Broadway and one on Broadway at about 103rd. I love the smells from the 96th street truck. If it was kosher, I'd be all over it.

Those photos look amazing. Would someone be willing to point this northeasterner to recipes for chicken bog? I want to try to make it at home -- it looks like a great dinner for a cold night.

I think it's a good thing that Balmagowry has been lying low for awhile. You might want to see her thoughts about Kelly. http://forums.egullet.org/index.php?showto...oking+for+kings and here (not just this post, continue reading the thread)

I strongly suggest that you get an oven thermometer. It really makes a difference. I'm speaking from experience -- I always knew my oven ran hot, but then I got a thermometer and found out it was running about 50 degrees too hot.

I hit Union Square twice last week. On monday I picked up a kobacha squash and edamame. Then, on wednesday I really wanted to get a celeriac from Paffenroth, but I got there late and they were all gone (I do have the phone number of the guy if anyone wants -- he'll put things aside if you ask). So, I just got some yellow carrots, zucchini and two types of potatoes: russian bananas and rose finn, which I gave to a friend. It's so sad looking around as the summer bounty is coming to an end. It makes winter seem more like a reality.

This is a constant. No matter how good I am at keeping a list I inevitably realize that there were things I forgot. The best part about cell phones is that on those occasions where Blovie does the shopping I can pepper him with calls as I remember additional things I need him to pick up.

We were out of town this weekend at a bar mitzvah so I didn't cook, but now that the holiday's are over, it's time to get back to the usual routine of shabbos meals. Here, at the Blov's we're done with eating dairy. My fall/winter menus will include more meat and chicken. Lunch will be chili and long braised dishes. For those of you who cook for shabbos, what did you make now that the holiday gorge-fest is complete?

Carolyn, I am saddened to hear of your mother's passing. She has left a wonderful legacy in you and your sisters. She'll always be with you and I have no doubt she knows about your recent success.

I know I mentioned my entertaining notebook earlier, but like others I have scribbles in my cookbooks as well as post-it notes. I also keep recipe binders where recipes I've cut from magazines or newspapers are put in plastic sleeves so they don't get all stained when I use them. On my lap-top I have .doc files of recipes I've found on-line and well things I've scanned out of library books. Finally, I have my file box -- which acts as my index. Each card (color coded by course) has the name of the recipe, which book/magazine issue and page plus additional notes. The attempt to remain organized and in control of the clutter is a never-ending job. Especially in an apartment with limited space. Next, I have to start a notebook for my own creations.

Compared with ADNY and Masa, Per Se is a bargain as the 9 course tasting menu is $150. I guess that's why they didn't mention it.

Walnuts compliment beets very well. Beets, apples and walnuts is a great combination.

Because of the apples, I think roasted beets would be a good side.

Botnim Americayim is directly translated into American Peanuts, but they're unlike any peanut you've ever seen in this country. First of all, I'm not sure what nut they use -- it doesn't taste like a peanut although they're roughly the same color and size. Then the nuts are coated in a hard candy-like shell that has a sweet/salty flavor. They're very addictive.

I found this "review" to be incredibly self-indulgent. Such that I couldn't even finish it.

I keep a notebook like this as well. I write down the date and occasion. Then I draw a little diagram showing seating arrangement (I know this sounds anal, but once you get a request from a guest not to sit next to another AGAIN, the seating chart comes in handy. Plus, if we're hosting couples, you're not allowed to sit next to your spouse) as well as the menu. I also write notes about about things that worked or didn't as well as observations about guests' preferences. We hosted friends for a meal last week and for some reason the notebook came out -- I got razzed about it, but I'm not embarrassed. I also use the notebook for jotting down holiday related things like who we gave Mishloach Manot (Purim) to, who sent to us and what was in the basket. I should probably start a notebook with my recipe creations.

Mayor Bloomberg of NYC and Mayor Menino of Boston have a bet going on the ALCS. Of course, it's food related. NY Pastrami vs. Boston Cream Pie

Jason, where is The Pasta Factory? The best kosher mozzarella I've had came from a Syrian market that makes their own. The place is somewhere in the Deal/Bradley Beach area -- I'll have to get the name.

I know you're working on your knife skills, but next time try to use a smaller dice for your vegetables. Additionally, you probably want to sweat all the vegetables for a longer time before adding the liquid as that will help soften them. For the couscous, the best advice I ever got was to boil the water and then add it OFF HEAT to the couscous. Then tightly cover the bowl with saran wrap. Let it sit for a bit so the liquid is absorbed and then fluff with a fork. Everything looks fabulous. Don't make excuses. The most important thing is that you're trying. :thumb's up:

If you're afraid it won't thaw in time, throw the chicken in a pot of cold water and put it back in the fridge. It will help speed up the process.