bloviatrix

Israeli-style pickles and fried eggplant.

Coke was part of the Israeli market by 1974 (my first visit). It was on that trip that I was introduced to the strange concoction of Coke and milk. Pepsi, on the other hand, honored the Arab boycott for many years. It's for that reason many Jews still don't drink Pepsi products.

I have a thing for Israeli pickles. They use a different variety of cucumber and the pickling liquid is more spicy. Then there is eshkolina, which is a grapefruit drink. I've been obsessed with this stuff since age 6. Oh, and Israeli pretzels covered with sesame seeds. All of these things are now imported to the states. We joke that there's no longer a need to visit Israel since we can get all our favorite foods here, now. But the one thing you can't get are botnim americayim which is directly translated into American peanuts. These a nut (not peanut, not sure what) coated in a slightly savory candy shell. You buy them from street vendors in the shouk. I've been known to ask people to bring them back for me.

In today's Times Matt Lee and Ted Lee apply molecular gastronomy to home cooking. New Wave Cooking: Do Try This at Home Edit: to add link

i'm not surprised. i have never heard of these people until today. Isn't Lou Aroni Letterman's cardiologist (I watch a lot of late night tv).

I'm another one with a wood spatula that I absolutely adore. Afraid that it was wearing out, I started on a quest for replacements/supplements as I haunted the restaurant supply stores on the Bowery. Nothing compares with the one I have.

Thanks. Paragraph 108 is particularly enlightening.

I have yet to make it to Wrigley, but I went to game at Comiskey back in '97. At the time I was on my stadia/arena french fry quest (I was eating fries at every sporting event I attended), and I couldn't find fries anywhere in that damned ballpark. I was not a happy camper that night.

You make a great point. As we were watching the conversation between Rocco and Choderow, Blovie (who is a lawyer) turned to me and said he would love to see their contractbecause he had a feeling it was poorly drafted. (Yoohoo, Smoking Gun? )

Another vote for chicken soup. When Blovie was knocked out by the flu this past winter I wore out the sidewalk between my building and the butcher making runs for chicken backs and necks. I actually like applesauce when I'm sick. I find it comforting.

Lisa, it's not quite the Good Humor truck, but the next time you're in Manhattan find one of the Good Humor carts (there's one in Riverside Park right by Hippo Park/91st Playground) and order the Toasted Almond bar. It'll bring back childhood in no time.

Haven't eaten dinner yet, as I'm still waiting for Blovie to come to home, but we'll be eating an eG inspired meal: Borscht, served warm with a dollop of creme fraiche, on the side will be marble rye slathered with butter. Maybe some greens on the side.

I remember reading somewhere that you can make a quick "sorbet" by keeping a can of peaches in the freezer and then pureeing them.

I think on demand currently only applies to movies. Another point I forgot to make earlier. The hard-core foodists are, most likely, an attractive demographic to upscale companies. My educated guess would be that this group is more educated and has a higher income. Granted it might skew older than the coveted males 18-34, but for certain advertisers that's ok.

Actually, it's not as crazy an idea as you think. Now, that we've gone to digital cable in many places, there's a lot more room for narrow-casting, meaning that you can develop networks geared to a very small group of people. As DTV penetrates further, a hard-core food channel could make sense.

Wow, I'm impressed by the amount of food you guys packed away. Thanks for the vicarious experience. With the exception of sweetbreads (and chopped liver) I stay away from most of that stuff. Plus, the only places you can get good kosher offal are in Paris.

You might also want to try their pretzel croissant which is an interesting re-interpretation of the croissant - rich, buttery, but has that great salt and sesame seeds.

Can someone please explain to me what the purpose of Tony, the chef visiting from Italy is? Is he there for comic effect? Assisting with recipe development for a menu change?

I'm total agreement with this statement, but replace muscat grapes with New York concord grapes in the fall. What about ramps? They're like the groundhog - one of the first signs of spring.

Re Drew: can someone please explain to me how someone who is 20 can have 15 years of restaurant experience? I guess he defines experience as eating at Mickey D's.

In my family we call it the karychikle aka the heel. It's my favorite part of the loaf. The best is rye bread so fresh that it's still warm. Other favorites are.... ....the corner piece of a potato kugel which has twice the crust ....the remaining fried onions slightly stuck at the bottom of the pan ....roasted chicken necks ....licking the batter off spatulas/beaters/bowls

Jon, I'm thrilled to see you started this thread because I have a stupid question of my own (which also explains why I prefer measurements given as weight as opposed to volume). When a recipe calls for something like 1 1/2 tablespoons does it mean 1 tablespoon and 1/2 a teaspoon or 1 tablespoon and 1 1/2 teaspoons. My gut always tells me it's the later, but I would love some verification. Edited: to make things clearer.

The cauliflower/red onion combo is superb. You're going to love it.

I love the collages. They look great.

There's an article in today's Business section on how wine makers are trying to attract new customers. A Vintage for Today's Oenophile: Tasty Without Being Costly.