bloviatrix

Along those lines, Blovie once left a paring knife in dish of noodle kugel and covered it with foil. The next day he decided to re-heat the kugel and put it in the oven. Voila, noodle kugel served w/a side of melted knife handle.

Kasbah on W. 85th just off Broadway has excellent hummus. I've also always enjoyed the hummus at Village Crown on 3rd and 12th. Edited to correct a street address. Additionally, it occurs to me that I should note I haven't tried the hummus at Kasbah in about 2 years, so I'm sure if it's still good.

If you're in city with a kosher butcher go in and order flanken. They should carry the cut.

Check out that plate -- not just the overall shape, but the inset. Granted, it reminds me a bit of the CBS "eye" but I can't help but wonder how long Keller worked with his designers to come up with that.

I can't help but wonder where they will draw their inspectors from and how many inspectors they will assign.

The May 10th issue of New York reports that Michelin is crossing the Atlantic and that their first New York guide will be available in 2006. French Invasion

I would just like to point out that as good as short ribs are the first night, they're even better as left-overs.

I make it in the food processor. Put 1 egg, 1/2 tsp of salt, 1/2 tsp - 1 tsp dijon, 1 tbl lemon juice and start whirring. Then slowly add 1 cup of oil (while machine is on). I like a light olive oil, but you can blend nut oils for flavor. Add the oil very slowly. If you want an herb mayonnaise, throw in the herbs, garlic, etc at the end. It will thicken in the fridge.

Recipegullet has a recipe for Coffee and Ancho Chili Braised Short Ribs. I've done something very similar and they rock.

American cheese. Actually most cheeses. But American cheese which has a plastic-y look to it was just the worst. I still won't touch the stuff. Actually, I stay away from most cheeses. I have gotten over my beet and borscht issues.

I have very fond memories of Burger Ranch.

I've tried it and it's not nearly as good. The only thing going for that method is that it slices very nicely (you can make roasted sliced brain. )

Jason, as you know, Starbucks is no longer doing business in Israel. But, you can get kosher Burger King and McDonald's.

We have war waging in my house. I like the cauliflower really nicely roasted so it's brown and the pieces have lost at their internal moisture. At this point, one person can eat an entire cauliflower head and still feel a bit peckish. Blovie, on the other hand, prefers his with a golden color and the pieces still have some heft. He wants to feel like he's eating more. I've been making roasted cauliflower roughly once a week for the past 2 months and this subject comes up every time I serve it.

Strawberry Bamba hasn't crossed the Atlantic yet. It's going to take a while for my brain to grasp that flavor.

On the cholent thread, Comfort Me discusses his menus for shabbos. Which got me thinking. There are a bunch of us who cook shabbos meals week in and week out. And sometimes, we get to point where we have brain lock and are at a loss for what to make. So, why not start a thread where we can share our meals for that week and give suggestions to those in need of inspiration. My menu for this week: Tonight will be broiled shoulder steaks with a spice rub, a basmati-red lentil pilaf (union square restaurant cookbook), roasted cauliflower, and roasted fingerling potatoes tossed with duck fat and sea salt. Haven't decided what dessert will be. Tomorrow lunch will be a large salad with slices of herbed grilled chicken bought from the kosher market.

I got all pictures but two - the bitter melon and the one in Jamie's post. BTW, who's the guy sitting next to SuzanneF? (not HWOE, the other guy)

Pan, I just edited my post to include a link.

These mentions of bissli (and I do like the falafel flavor, although it will stay with you for about 24 hours), makes me think of BAMBA. bamba

If you feel like a hoping a plane to NYC, I'm pretty sure my shul will be serving cholent at tomorrow's kiddush.

I have seen kreplach served deep fried -- that's how my mom makes them.

Along those lines, the reviewer at the NY Sun, said that although it was the best sushi he's ever eaten, the only way he would return to Masa is if someone else picked up the tab.

You might have to cross the river to get them. Fairway (at least the uptown store) carries them.

I picked up a copy of Jacques Pepin's The Apprentice today.

I don't know if you would consider it good, but remember Kinley, there was orange and a lemon-lime flavor? It's a Coke product. While on the topic of soda, I remember when Diet Coke was introduced in '85. You would have thought the messiah had arrived.