bloviatrix

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.

Actually, part of the reason why Roden's book is such a good reference is that it's divided into two sections -- one on Ashkenaz food and the other on Sephardic. I think the reason that sephardic cooking gets overlooked in the American mainstream press is because most American Jews are of European descent.

Rhode Island Greening is "sour and hard with a distinctive tart flavor and soft grassy-colored skin. When it comes to tart, spicy apples, this beats Granny Smith any day" The Twenty Ounce also has a tart flavor. I think Locust Grove carries the best apples. They're at Union Square on Wednesday and W. 97th street on Friday. They definitely carry the Rhode Island Greening -- I went through them by the dozen last fall.

(Raises hand enthusiastically) Me!!! Me!!!! I'm not familiar with vietnamese caramel. How does it differ from the regular stuff? Can I make it at home?

To paraphrase Twain (at least I think it was Twain) "everytime I start thinking about doing a tasting menu, I lay down until the urge goes away." Frankly, my kitchen is just too damn small. And I would need to hire help to pull something like it off. The closest thing I've done is a meal focusing on a single ingredient and then worked it into my usual 4 or 5 courses. But nothing was individually plated as I want a chance to sit with my guests and enjoy the meal.

I strongly suggest for anyone interested in getting an good overview of Jewish Cooking that you take a look at Claudia Roden's The Book of Jewish Food.

According to my apple chart the macoun has a "somewhat squat shape; dull red skin, coated with a natural film often mistaken for added wax. Crackly, semi-tart, very crisp and tangy.

Can't wait to read your tasting notes on these!

When sauteeing vegetables, I use olive oil - the 2nd pressing. Actually, this is the oil I use the most. The canola oil comes out for shallow frying and for deep frying I use either canola or peanut, depending on what I'm making. For special dishes the duck fat (that I've rendered) comes out - but this is infrequent. And if meal appropriate I'll use a combination of olive oil and butter. Otherwise I keep a selection of evoos on hand as well as nut oils for vinagrettes and toasted sesame oil and chili oil for aisan inspired dishes.

I think we should sign Marlena up for the first show on eGulletTV. That Vietnamese Caramel Chicken sounds delicous!!

I'm to see that Gifted is familiar with KC since that's one city I don't know anyone in. I also think the apples and honey is a great idea. Honey with no additional flavorings doesn't need certification, but there are a lot of great honeys on the market that do have cert. If you're still looking for other ideas, Kosher Cornucopia does really nice baskets.

Actually, that's not true. If it was you wouldn't be able to have kosher restaurants and caterers where non-jews do the bulk of the cooking. I'm not going to get into the details, but suffice it to say as long as a jew turns the oven and burners on you're ok.

I tried the Amex route back in May with no success (my thought was I had a greater chance of scoring a reservation if both they and I called. I succeeded, they didn't). On a subsequent call, they told me they were dealing with a large list of people who wanted reservations and they trying to fill them in order of phone call.

Ooooo, those sound yummy. I recently bought a 3 1/2 qt Le Creuset which will become my "beanpawt" (said w/a Boston accent). Now that it's getting cooler it's time to eat beans again. Yippee!!

Although hand strength is part of the problem, if you're trying to open a big jar and you've got small hands you're stuck.

Bruni's review of 5 Ninth will appear in tomorrows Times. (look on the back page of the Sports Section, it's printed there.)

I took a look at this book today and, as someone who is modern orthodox and keeps a stringently kosher home, was very impressed by the level of detail and clarity in the book. The book provides an overview of Kashruth from both Orthodox and Conservative perspectives as well includes information about the other branches of Judaism. Furthermore, some of her sources have impeccable reputations. BTW, what city are you in msphoebe? Perhaps we can refer you to good kosher food sources.

Mine is white w/an orange Aetna logo. It was a health fair giveaway.

Jack, I gotta warn you -- there are going to be a lot of egulleters planning trips to England next year that coincide with the 2005 apple picking/pressing.

My thought was "I know I'm spending way too much time here when I can read other people's minds" Further proof of the eg family -- we finish each others thoughts. The WCW poem is one of my all-time faves. Brings a smile to my face every time.

It sounds like William Carlos Williams would have had hard controlling himself as well. Thanks for sharing your account of the day. It really sounds fabulous. I am perpeptually in awe of the generousity of the people here on egullet.

My mom bought one of the original models back in the 70s. Hers is so old it doesn't even have on/off-pulse buttons. Rather you have to slide the cover into place to make contact. She's still using it to this day. So of course, when it came to buy one 9 years ago I bought an 11-cup model. The fp is fantastic for mayonnaise. It's so easy!! I make a batch weekly. I also use it for pie crusts, shredding vegetables for slaws, pureeing fruit for sorbet, shredding potatoes for latkes and kugels and other tasks that I can't think of at the moment.

If you can hop on a plane, you're more than welcome to join us. BTW, I actually got the silver done, with time to spare (not only that, I had time to take a shower as well, how's that for time management?). It's amazing how much better everything looks when polished. I actually just added a new piece to the collection -- I got a silver tray for my candlesticks. I must be on drugs.

Bravo!! Carrot Top alluded to this as well. It's so easy for us, who have access to all of god's bounty to forget that there are people going to sleep at night with empty bellies. Whether its through contributing food or money or even time at a soup kitchen, it's important to remember how lucky and blessed we are.