bloviatrix

I'm another one who can't master rolling out pie and tart crusts. I've been known to throw the mound of dough into the plate and use my fingers to work it into shape out of desparation.

There's much I don't understand about fruit slices (such as who was the genius who came up with them) but my biggest question of all is "what is that white stripe?" Blovie wants to know if that's where all the sugar is concentrated and if that's where the rock band White Stripes got its name.

So Katie, what did you think of the Yelca Dulce?

You might regret that request. Pesach has been known turn into Festivus.

Great photos, Ronnie. Yeah, you can get ready-made gefilte fish, but yours was made with love I notice the NY Times Jewish Cookbook in the background of photo 2. Did you use a recipe from there?

It's five to two and we haven't even packed to leave for NJ yet. To all my eg buddies -- have a zissen pesach. Thanks for keeping me sane during the prep process.

The word your searching for is oenophile. I know--it sounds dirty, but it's a real word. Actually, when I think it over rationally and logically, perhaps he is more of a "winophile" due to his volume and choices of wine ... oenophile doesn't sound dirty unless you add the old Monty Python phrase which they guaranteed would add the element of smut to pretty much anything: "know what I mean? wink, wink, nudge, nudge" .... Anyone remember the old SNL skit with the Whinners?

No - you can't use an IV drip - but you can make brisket foam <g,d&r>. Robyn Does brisket foam, a la El Bulli, not capture the quintessential "being" of what brisket aims for in its brief life?? After careful reflection I think brisket is best left in it's purest form. Afterall, it is all about that melting flesh in the mouth. Sorry Adria, this is one food you're leaving alone.

Can you please explain for this Yank why they're called bugs?

I wonder what the marketing campaign is?

Actually, I recently learned that there is a fleishig egg. I'm not quite sure what it comes from (although I hope to learn that at a later date). So, it's probably more precise to say chicken eggs are pareve.

Chardgirl -- I took Fifi's lead and looked at your photo gallery. Your produce is gorgeous. I loved the photos. The fava blossom is spectacular.

I'm another one who wants to try your recipe. That's the whole reason I posted the question regarding e-mailing recipes. I wanted my mil to look at it in advance to make sure she had all the ingredients.

Thanks for the link. Some of those cookies look pretty good.

I know what I'm to say might be sacrilege, but they would make a stunning centerpiece. Other than that, I'll be glad to take some off your hands.

As I stated earlier in this thread, that I got an intense need for brisket all because of you guys. My 5 hours at 275 was a total success. The meat was incredibly soft. There was no need to even chew. I should probably try this method with a first cut to see how it differs. We were very happy campers at dinner last night.

In not familiar with cinnamon balls or coconut pyramids. Do you have recipes to share? As for maccaroons, I make hazelnut ones (the canned ones are banned in my house). My mom has a recipe for Pesach mandlebrodt which are really pretty good, although the texture is a bit sandy. She hasn't handed the recipe over yet.

Don't forget - Slivovitz is also legal. Edit: spelling. hic.

Thanks Jason. I'll check them out. I love ice cream. Is the shop North or South of Rte 4?

I don't know about Uncle Louie G's. Where in Teaneck is it? Is it worth checking out on one of my shopping trips?

And the other 119 seats?

FG, who is their target audience for breakfast -- Time Warner execs? Guests from the Mandarin?

Don't know about how many "genitles" it feeds (is Doctor Freud in the house today??) but I do prepare meals for my seders using the formula that one seder meal should realistically feed the entire population of Long Island ..... Just Long Island? Not the entire metropolitan NY area? And you call yourself a jewish mother?

Actually, Oppenheimer (an Israel company) makes fairly good chocolate covered orange peels. Do you all remember the big Bartons box with assorted "truffles?" There was one with a pink (raspberry, maybe?) cream that tasted like liquid penicillin. Yuck.

Since you're cooking for twelve, and you want left-overs don't make anything less than 7 pounds. I know this sounds like a lot, but with shrinkage, and a hugry crowd, bigger is always better.