bloviatrix

Faves.....onions sweating in butter (or any medium for that matter), sauteed garlic, all the warm spices, chocolate chip cookies, a ripe peach, the way a pot of cholent permeates the house on a saturday morning, the mixture of cumin and corriander, chestnuts roasting, grilled meat, fresh herbs Least faves...the stink of a Subway shop (that overly yeasty smell makes me gag), breakfast sausages, rotten fish, cheese.

I offer a toast to the success of Melt. With a such a great name it's got to do well.

I had an opportunity to see the review Bruni did on NY1 last tuesday night. The moderator actually asked him why he chose to review Petrosino. Bruni's response was that he feels it's important to include smaller, less-hyped restaurants that are good. He's already shown that he's willing to review restaurants outside the borough of Manahattan. To me this show's an attempt to further democratize the process.

I agree with you on this. I think HBO or Showtime would be a more appropriate venue.

Timer on the stove, a 3-way, and the probe thermometer can also be used as a timer. Can you say I'm anal? But then, we use the timer for other things such as reminding us to go down to the laundry room and that we have to go out and move the car because of alternate side of the street parking. Occassionally, we even use them for food.

Somehow Gifted Gourmet knew that the Noble committee was going to award the prize in medicine to two researchers studying smell and the way our memories play into smell. Read about them here.

You got it right with the first word -- Kvatter.

I know what's going on the very top of my Chanukkah wish list.

Julie Powell of Julia/Julie fame reviews the cookbood in today's NY Times

It means different things at different times. Back in my crazed corporate days where projects took so long and there was always another fire, cooking gave me a sense of accomplishment. I would start planning and then shop and cook and finally have something tangible to show for all of my work. It can also mean love and sharing. There are few things that give me more pleasure than seeing people I care about sitting around my table feeling happily sated. There's the relaxing aspect or what I call the zen of chopping. There's just something about the rhythm of chopping vegetables that puts me at ease. And there are others which will come to me later.

As a follow-up.... If you peruse this site, you'll see that a frequent discussion regarding the what books make up the "great books" on food. What books/writers would you suggest to someone who's just developing an interest in food or someone who wants to build a thorough library?

Hmmm, hasn't his lack of focus been his problem for awhile?

I'm with Tommy on the hour thing. I've always considered one of the requirements for the diner be that it's open 24-7.

Thanks so much for joining us here!! I wonder what your opinion is on the state of Food Journalism. Do you think that newspapers and magazines are doing a good job informing their readers about issues such as nutritition, genetically modified foods, the fate of the small farmer, etc? Additionally, which writers do you feel are "must reads?"

I find it varies. Sometimes I'll find a recipe in a cookbook that captures my imagination and I have to follow it. But I only follow a recipe very closely the first time. Then I make my own changes in the future. Other times I find a single ingredient and I wing it completely. Sometimes it works, sometimes it doesn't. But it's fun seeing how things work out.

Concord Grape Sorbet? Your own preserves?

I know it's completely un-PC, but I love veal in every way, shape, and form. Veal chops make an excellent easy dinner. Shoulder roast can be used for a more elegant dinner. And then there's veal schnitzel, which is total comfort food. Also, see if you can get your hands on the bones. They're great for stock.

That's very cool. Sounds like you had a great experience. Amanda frequently writes about how important is to have a sizable repetoire of recipes to have at your fingertips that you do well. Sounds like this one will join your collection.

Noah's Ark in Teaneck (Cedar Lane)

The only traditional dish I can think of is geviltike kroyt, stuffed cabbage. But this is really more traditional at Simchat Torah which is attached to the end of the holiday. The linkage is that the shape of the stuffed cabbage rolls are likened to the shape of Torah scrolls.

In that case you need to befriend a etrog farmer in Italy who'll send you the ugly ones. For the right price you can have ours after Sukkos.

Ultimately, much of what we consider "jewish cooking" is very similar to what non-jews in the same communities ate, only it was adapted in order to adhere to the laws of Kashruth. The adaptation goes both ways -- we tend to think of carciofi, artichokes, as typical Italian, and yet it was the Jews who introduced the vegetable to Italy.

Jason, I think the reason that etrogim are so expensive is that only a percentage of the ones grown actually make it to market as they're supposed to have no blemishes. Other factors are that they are imported and they need to shipped in special packaging so the pitom, stem, isn't damaged. If you're so inclined, hit the Lower East Side on Wednesday -- you can get a good price on lulav and etrog sets (you can't buy one without the other). Stock up and play with the etrogim. Finally, Bartenura makes an Etrog Liqueur. You should try it.

BTW, if anyone is interested in stuffed cabbage (geviltike kroyt), I'll be glad to share my mom's fabulous recipe. It's time consuming but easy.