bloviatrix

There's always blackberry sorbet. Or how about a blackberry-lime curd like the one in Sherry Yard's book?

How can I forget an apricot-frangipane tart...poached apricots and almond cream in a buttery crust. I'm drooling as I type.

I love apricots. This year they have been out of this world. Two alternatives I like are apricot sorbet and poached in moscato d'asti with some mascarpone mixed with honey and nutmeg (this comes from another egulleter, but my memory fails me at the moment)

"A kiss on the hand might be quite continental But sliding zipper bags are a girl's best friend" Sorry, I couldn't resist.

Three bowls of cereal??? Wow, I'm impressed.

Which ballpark has the best food? And how does the food vary between sporting events/venues (would you snack differently at a sumo match)?

I believe it was Tony Bourdain who wrote somewhere else on this board that for many chefs their favorite cuisines to eat when dining out are very different from what they they cook in their professional kitchens. With that in mind, what do you like to eat when you have a night off? And if you'll indulge me, what's the origin of the "shorts are appropriate attire for all seasons?" Thanks!

The convention is the following week.

I was at Yankee Stadium this evening and spotted several groups of Japanese visitors rooting for Hideki Matsui, which got me wondering -- what's typical ballpark food in Japan?

Have you tried to open the new foil bags of Cracker Jacks yet? They're a total pain in ass to open. Flying caramel popcorn, anyone?

We just finished the last of the cherries I bought on friday. They were delicious. As were the strawberries (which we ate with freshly whipped cream). I love this time of year.

You might want to post your question on the wine board as well. I don't know if Andre looks at this forum, but he owns a wine store in Haifa and might be able to help you.

A bit off-topic, but for those of you who access to The Wall Street Journal....last week ago in the wine column (friday) they wrote about trying wines on continental flights. I don't remember the final result, but it was pretty interesting.

YES!! And everytime the yogurt burps (inevitable on an expensive item of clothing) I make a mental note that next time I'll turn the yogurt around and pull the foil towards me so the burp is away from me. Of course, I always forget and ruin yet another shirt. Yogurt and silk makes one very poplular at the dry cleaner.

I hate being the one to start the new box of pwdered dishwasher detergent. (I prefer the gel, but sometimes, you gotta go with what's on sale ) I cannot for the life of me get the cardboard thingy pressed in and the metal bit to open up. This is also the case with containers of kosher salt. Of course, I'm also a total spaz when it comes to the plastic that covers the sour cream containers. I can't pull them off. I finally invested in several pairs of scissors which I use to puncture and cut through annoying packaging.

My gut tells me that the thick milk is the coconut cream. If you don't shake up your coconut milk, it separates with the "cream" rising to the top. You can skim that off and use it on its own.

My favorites include sweet dairy noodle kugel, baked farmer cheese with walnuts and raisins, whitefish salad on an onion bagel, chopped liver and of course cheesecake.

I've found that the produce has been gorgeous this season and every friday I'm coming home laden with delicous things to eat. So, I'm wondering...what greenmarket are you all shopping at and what are you bringing home? Fridays I go to W. 97th street. Today's bounty included.... Strawberries, 2 crispin apples - Red Jacket Orchards Cherries (I forget what kind but they had 4 varieties) - Locust Grove Beets, green leaf lettuce, and english shell peas - can't remember their name Spearmint, garlic scapes, oregano, thyme - Baldwin Farm Zucchini - ? Ciabbatta, pumpernickle-onion rolls, parker house rolls - Tribeca Oven The peas are so incredibly sweet.

Change the new wave borscht. A quick look at Culinary Artistry revealed that carrots are not a flavor buddy of beets. So, the soup has been changed to beets, apples, and ginger. I'm thinking of adding a teaspoon of walnut oil to the puree.

My visit to the greenmarket yielded some really great stuff which inspired me. So, dinner tonight will be... A new wave borscht - roasted beets, carrots, apples all pureed together. Salmon, rubbed with charmoula and roasted Zucchini and herb flan Gooseberry Fool Ciabbatta instead of challah and mint ice tea. I picked up some grilled chicken breasts in order to make a salad for tomorrow's lunch.

Are you deliberately trying to give me apoplexy? Ian Kelly is a hack who knows next to nothing about Carême. 90% of his book and 95% of his play are pure invention; he has not even read Carême! Why that should give hiim the right to invent a spurious and inaccurate inner life for the man beats me. But he gets away with it, because no one knows any better. Oh, man, I really have to get cracking on my piece about this. As soon as I saw that link, I wondered how long it would for you to fly into rage. As someone who has witnessed Balmagowry's ire at Ian Kelly, let me warn you all -- STAY ON HER GOOD SIDE!!! Furthermore, even I, who don't know much about Careme had problems with that production. Starting with Kelly's inability to properly crack an egg.

RR's kishke hush puppies makes me realize what the Colonel is missing from his menu: Deep fried gefillte fish balls.

Yeah, I noticed that myself. I prefer a bit more icyness to an Italian Ice. What I really like are the Marino's ices, but I can't seem to find any around here. http://www.marinositalianices.com/ I used to love those things!! Somehow the wooden spoon made them taste even better -- perhaps because of all the work you needed to put into enjoying them I see they have them through Fresh Direct. Plus, I'm pretty sure I've seen them in Food Emporium. Why not pack a cooler the next time you drive into the city and pick some up?

Blovie and I were discussing whether or not a steakhouse deserves to even be reviewed. Steakhouses are their own little universe, and ultimately you're looking at the quality of the beef and how well it's been cooked. The spinach and potatoes should be good, but you don't want anything too original. If anything, creativity would be frowned upon in an steakhouse. In the end, we decided that steakhouses are the culinary equivilent of genre fiction - crime/mystery in particular.

Although I won't look in the carts, I love checking out what people are buying when they placing them on the conveyor belt to pay. I'm amazed at the amount of crap people buy. But then, I can ust imagine what they're thinking when I'm stocking up on 12 boxes of Coco Pebbles