bloviatrix

Why is that? Volunteer for the task and you'll find out. Seriously, the film speeding by makes me (and many others I know) dizzy and nauseous.

As Groucho Marx said many times, "Say the magic woid and the duck comes down to give you money!" That magic word is, and just in time for Rosh Hashonah and the entire holiday food orgy, schmaltz ... if you missed it the first time around, here is a humorous article on this topic which will be sure to make you smile: Ribeye on schmaltz circa 2003 Nu? enjoy! You'll even find reference to Nyafat in that thread.

If you enjoy Page and Dornenburg, check out thisQ & A they did last fall.

Tailgating in't restricted to football either. It can be done before any sporting event held in a stadium. Actually, the only requirement for a good tailgate is a parking lot.

It's now a........ Duane Reede

Well, I tossed the old liquid and made a fresh batch. But, Blovie is intrigued at the idea of using the pickling liquid in a bloody mary. He's going to try that after we eat the new bunch of pickles.

Definitely available free of charge through most public library systems (it may take an inter-library loan request to get it). Problem? It's on microfiche. We'll someone with really good eyes not to mention plenty of patience and loads of time to spare. I surely don't have the time or inclination to do this project, but I can't imagine a library that has microfiches or/and microfilms but no machine that magnifies them for the viewer. Anyone in New York who wants to take on this task will probably spend a lot of time on the 3rd floor of the 42 St. research library. The only problem I foresee is that photocopying from microfiches is expensive, and that combined with round-trip subway rides is considerably more than $1 per article. And I can't foresee any library lending microfiches/-films for use outside the library. One other thing to consider....whoever volunteers for this project should have a strong stomach. Just thinking about microfilm makes me feel queasy.

BTW, the tomato people are Eckerton Hill Farms.

The Burger Joint aka Big Nicks at Bway and 76th has been around for a long time. Recently, while reading a novel published in the 80s I discovered a reference to it. While not a restaurant, but does anyone know how long Williams B-B-Q, the chicken place just off the SE corner of B'way and 86th has been there? It looks like a total throwback and my recollections go to the late 80s. The smell of the chickens roasting that wafts out of the shop is just heavenly.

I have now gotten it in my head that it would be fun to do a meal with an apple theme -- apples in every course. Am I making too much work for myself? If you see a thread in the Cooking section for apple suggestions, that's me.

Tonight's dinner is: Vichysoisse, my ode to Julia Child Lemon Sole coated in cornmeal flavored with chili powder and pan fried Sweet Corn from the market Green beans Bread pudding with cranberries that smells so divine I want to eat it now!! We'll drink white wine. Haven't decided what. Lunch tomorrow is the usual salad.

Try calling 311, they might have an answer for you. I know the farmers at 97th street will be there on friday even though it's the start of Labor Day weekend.

I prefer KK when they're piping hot. However, I will admit to a weakness for DD's chocolate cream donuts. There's something about getting covered in that fine powdered sugar and the chocolate filling.

Nancy, Welcome to egullet!! That tzimmes sounds fabulous. Will you be cooking just for immediate family? Or will you have guests as well? Coincidentally, this afternoon we received an invite for one meal during the holiday. Since the holiday segues into the Sabbath, this now means I only have to cook for 5 meals.

If you go to Union Square on wednesday, Eckerton Farms (it might be Hill, can't remember the last name) has good tomatoes. Their stand is on the Broadway side of the market facing the park. I bought 3 pints of assorted cherry, sungolds, etc two weeks ago that we went through very quickly.

Can I re-use pickling liquid? I've got several cups sitting in the container from my last batch which was devoured and we were wondering if it's safe. The recipe contained white vinegar, water, sugar, garlic, dill and pickling spices.

They had a jazz combo playing music at 97th Street this morning. It made the whole shopping experience feeling even more civilized. Anyway, today's purchases included: Challah and rosemary sourdough rolls Dill Heirloom tomatoes Eggplants Greenbeans Nectarines Basil Kirbies Leeks Potatoes Romaine Lettuce Corn I forgot to pick up zucchini. Oops.

Do we think the photo will be of Keller only, or with Benno?

I guess I've been in denial that the holiday is quickly approaching, but yesterday I paniced. There was a big sign in the butcher stating last day for orders is September 5th. This means I have about a week to put together my menus so I can determine whether I need any unusually large pieces of meat. So, for those of you cooking -- what interesting dishes are you planning? And how many people are you cooking for?

For egg yolks -- ice cream. Some recipes call for as many as a dozen yolks. Then of course, there's lemon (or any variety of) curd. And some mayonaise calls for yolks only.

Enjoy the great rating. Hopefully it will turn more people on to all of your wines.

I can't help but wonder if the Museum of Television and Radio has some of the shows in their archives.

There are a lot of little old ladies who are upset. I had an opportunity to meet him last week, he's very knowledgeable, and incredibly patient with his fans.

My two best food experiences were in Venice. Looking back, I can't say that the food was that outstanding, but it was the setting in which we experienced it and what brings back the memories. Our hotel was located on the Bacino Orseolo, right behind Saint Mark's Square. The dining room overlooked the bacino, which is essentially a parking lot for gondola. Each morning we would go down for breakfast. They had the most amazing coffee in the world, and what made it even better was the milk the came with it was served heated so the temperature wouldn't drop. And the biscuits were light and lemony. We would sit at our table and look out at the gondoliere preparing for the day and just feel transported. No cup of coffee has ever tasted as good. Then one day we stopped to buy some produce at the market by the Rialto bridge. It was late May and already the fruit was looking ripe and lucious. We picked up some strawberries and nectarines found a fountain with potable water to rinse the fruit and made ourselves comfortable watching the hubbub of the market. Watching the little old ladies bargain with the salespeople was so much fun -- despite not understanding Italian we were able to follow every negotiation.. As for a formal meal, that would be my dinner at Le Grand Vefour. I went with one of my girlfriends -- it was her dad's treat for her 22nd birthday. We were completely out of our league, but the waitstaff treated us like royalty. And the chocolate souffle is still the best I've ever eaten.

Martin -- had you designed serviceware before this project? If not, what was it about the project that piqued your interest?