bloviatrix

No, it's not a place for a quick meal, but if you want to luxuriate over wonderful food in a beautiful setting ( ideally with people that you love being with) and make an evening of it, it's the place to be. The four plus hours that I spent at Per Se flew by. Furthermore, this was one of the most pampered/cossetted blocks of time I've ever experienced outside of going to a spa.

Normally, I write about kosher places on the kosher restaurant thread, but I think this place will appeal to anyone who's looking for reasonably priced eats on the UWS. Alibaba is a bit of a hole-in-the-wall on Amsterdam btw 84th and 85th. They can seat about 8 but mostly they do a take-out business (they also deliver in the neighborhood) They serve yemeni/middle eastern food that's extremely fresh and very tasty. On my first visit I ordered the falafel in a lafa rather than a pita. Let me tell you, this is a big sandwich. The falafel balls are some of the best I've ever tasted. Nicely seasoned and not greasy. You are given a choice of fillings which includes tehina, hummus, eggplant, harrissa, mutbacha and israeli salad. Additionally they give you a small plate for "salad" which includes assorted pickles, carrot salads, cabbage salads, and other choices. I've also tried their shawarma (turkey) which was also very good. They are closed on the sabbath, but otherwise they're opened until about 2 am. Alibaba menu

I keep making blueberry pie. Take 2 pints of blueberries. In a saucepan, combine 1/2 cup of blueberries and 3/4 cup sugar and cook until sugar is dissolved and the blueberries have broken down. Add a slurry of corn starch and warm water (3 tablespoons each) and continue to cook until the blueberries run clear and have thickened. Take blueberries off stove and add zest of one grated lemon, some cinnamon and nutmeg. Then add all the remaining berries and fold them in. This mixture can be used to fill a single 9" pie, mini tarts or even puff pastry to make turnovers.

I keep a running list on the fridge so that as something gets finished, it gets written down so I know to replace it. Otherwise, the only time I really shop with a list is when I'm cooking a specific menu. In that case, I categorize the items I need by store where I buy them. Since Blovie does much of the grocery shopping for staples, and inevitably forgets to take the list with him, he goes through the aisles with the cell phone attached to one ear asking me to guide him to what is needed.

Today's NY Times printed readers' letters related to Julia's passing. Once again, I found myself tearing up.

To me, this article is just further proof that when journalists get a pig-headed idea they will stick with it. Everyone has wanted this venue to fail since it was in the planning stages -- every article I read said "this won't work, New Yorkers don't get malls." They don't want this to be successful and they'll write whatever they have to try to in order to make it a failure. The night we were at Per Se every table was full (and our reservation was for 9:45 pm). Furthermore, Stone Rose was rocking - and it was a weeknight. Who really cares if the hallways on 3 or 4 are quiet. Ultimately, all that matters is that the tables are full.

A quick and simple dinner: Salmon painted with dijon mustard and coated with seasoned breadcrumbs, roasted at 350 Sliced zuchinni sauted in an evoo/butter combo with a chiffonade of mint Mint infused iced tea Dagoba Dark Chocolate, 59%

My real problem with the cabinets are their color. They show absolutely everything. Even cleaning them is a pain because you can see streaks of cleaner when it's mopped up. In the event you actually change your cabinets, get pull-out shelves inside the lower cabinets. It makes it easier to get everything.

That sounds good. I have to try that. I think the cucumbers would work similarly to my beloved lettuce. That said, yesterday, in honor of this thread, I made a pb&j sandwich on sourdough (it was the only bread we had in the house). It hit the spot.

We're in a rental, which is why I still have my cabinets. Our problem has been with the brackets holding the shelves in place. The plastic snapped and we can't remove the dowels so we had to adjust the shelf placement.

I'm not a Bamba person. Bissli all the way. YES! Bisli or Bust!! I'm with you guys on this. But, someone's gotta sacrifice their tastebuds for the cause.

Hey Howard, I recognize those kitchen cabinets. I have the same exact ones. Looks like some manufacturer went wild and sold them all over Manhattan.

Shopping in one's freezer is one of the great joys in life. For those who don't get it, screw 'em. Love the flowers, btw. And it's nice to know that somewhere in the US the sun is shining.

I was at the market the other day and decided to sacrifice my tastebuds for the purposes egullet, by sampling Strawberry-flavored Bamba. Oh man, it was vile. It tasted like overly sweetened breakfast cereal. Maybe if you're 7 or 8 you'll think this is great, but adult tastebuds won't get it.

How about a series of Julia's from different ponts in her life?

So, leibchen, what could be bad?? ! You're familiar with the expression "too much of a good thing..." Furthermore, Blovie, who eats chunks of butter with no accompaniment (I've seen him do this --it's kind of disgusting), found it to be too much -- now that's saying something. Seriously, I think the problem is that there's nothing else going on with the flavor. It gets boring quickly.

I made the Sweet Corn Ice Cream that GG links to in the very first post. It's very intense. Actually, it tastes like you're eating butter. As such, the flavor is kind of uni-dimensional. It's not really something you can eat solo. It needs a side. Thus far, I've tried it with blueberry pie, which was a good combination. But Blovie had the brilliant idea of eating it with something salty/crunchy. So, he crushed up some pretzels into small pieces and sprinkled them on top of the ice cream. And it worked. The buttery, sweet ice cream with the crunchy-salt combination good. That said, I think if I were to attempt this again I would try a recipe that had some other flavors in it. I should point out that the ice cream has a great texture. I was little concerned that the 9 yolks would be too much, but it had a fabulous mouth feel and no graininess.

Thickly sliced challah (although rye bread with carraway seeds will do in a pinch) with a thick schmear of Skippy Chunky on either side and then toasted so the pb becomes soft and melty. Then add some ice cold romaine leaves. The hot vs. cold, creamy vs crunchy make for a great combo.

My favorite is oil packed tuna with homemade basil mayo on a good Parker House roll. It's very simple and very tasy.

In addition to their obit, yesterday's NY Times had a lovely appreciation for Julia. Additionally, they have created a special section devoted to her memory.

I am sure the observant Jews will have definitive answers for us after Shabbot, but it is my understanding that the corn syrup thing has to do with "kitniyot", things that resemble the "chametz" grains -- wheat, spelt, barley, oats, and rye -- which are forbidden during Passover if they have been leavened or processed for more than 18 minutes (which is why matzoh is produced the way it is). Ashkenazic Jews (those from Eastern Europe) avoid kitniyot (including things like corn and peas, lentils, etc.) during Passover because, since they resemble the chametz grains, the kitniyot might in theory contain undetectable amounts of those grains. Sephardic Jews, as far as I am aware, never developed this prohibition. I hope bloviatrix or someone will correct anything I have gotten wrong. Cheers, Squeat Oh, and the change in that Catholic meat/fish/Friday thing was the result of Vatican II, right? Squeat -- great job with the explanation. One thing though, depending on where you live, you can get kosher for passover Coke. They bring back the original formula using cane sugar. It's very popular with true "coke" heads who snap it up therebye making it difficult for those of us who follow kashrut to find.

I was in the wine store today and they had a sign up announcing the forthcoming publication of Rogov's Guide to Israeli Wines, 2005. I believe he'll be visiting the states (at least NYC) to promote the book. For those of you unfamiliar with Rogov, he is an occasional poster to egullet. Furthermore, you read his stuff on his website or at Ha'aretz.

Oooo, those raspberry fudge bars look really good.

Once again, it's Friday. Where do the weeks go? Tonight we're having: Golden new wave borscht (I picked up golden beets at the market on wed.) Tuna tartare with Halutza EVOO (from Israel. got the suggestion off the Middle East board), mint and basil. Pan fried curried whitefish with cucumber riata Basmati and red lentil pilaf Blueberry Pie with sweet corn ice cream Tishbi Emerald Reisling to drink. Lunch is the usual salad with grilled chicken breasts. Also, cole slaw and dilled potato salad.

Love it!!! Great review. You must be thrilled.