bloviatrix

I know nothing about posting photos. But I really like your plates.

I think the key to a good egg cream the method of seltzer delivery. Just pouring seltzer out of bottle doesn't work. You need a strong stream as delivered out of one of the old-fashioned spritz bottles. A good contemporary substitute is one of those carafes that use the CO2 cartridges.

Last Passover I made a sweet and sour brisket out of Levana's Table. The recipe called for ketchup, cider vinegar, onions, either coke or ginger ale and a bunch of other things. It was very easy to put together and tasted fantastic. I actually think it's better as left-overs. If you're curious, I can PM you the recipe. My rediculously lazy brisket recipe is: chop up celery, carrots and onion. Lay the brisket on top and smother with marinara. Cover tightly and place in 325 oven for about 3 hours. Everyone will think you slaved over a hot stove.

I went back and re-read the final passage of your article. It's the same wine.

It sounds like shmurah matzo which can either be machine or hand made. You can find it in kosher food markets or Judaica stores. Sorry I can't help further, but we get ours through the synagogue.

I didn't get the guy's name. However, I did find their web site. Tzalis Maybe they can get you a list of S. Jersey wine stores. What's the wine situation in Cherry Hill? I know there's a fairly sizable jewish community there. I tasted a dessert wine they're doing called Yelca Dolce. It's made with the monastrell grape that was unbelievable. Although a red wine, it was honied like a sauternes. But very rich with tastes almost port like. We were talking about dessert ideas such as poaching pears - no need for sugar in the liquid. Or with a flourless chocolate cake. I'm planning on picking up 2 or 3 bottles (they come in 500 ml).

It's just that tobacco is damned tough. You chew and chew and chew... (sorry, I couldn't resist myself)

Al, the only expectation with Passover brisket (and all other briskets) is that it should develop the the texture of "buttah" so it's nice and soft and melts in the mouth.

Welcome to egullet, texesser. I'm totally with you on the type of meat. The fat is important for adding flavor and richness. And the salt is an issue because all the starches suck it up like a spong.

Katie -- I attended a wine tasting this afternoon sponsored by Gotham Wines. They had people from the various distributors there and I spent some time talking with the gentleman from Tzalis Wine Group which distributes Tierra Salvaje. I told him about your article (unfortunately I couldn't remember the name of the paper so I just said the Jewish paper in Phila.).

I had an opportunity to speak with some people from Yarden today. This wine will be available in the States this summer. Although they don't want to be held to exact schedule, they said start looking in June.

Assuming what egullet reports is the accurate story, does anyone know what it would take for Ducasse to pull out of the relationship. I would assume he wouldn't want to be part of restaurant if it's run according to China Grill standards.

Blovie made a cholent for shabbos this week (we're trying to finish the potatoes, pre-pesach). His new experiment was to add some Tabasco. I don't think it made a difference as the potato and barley sucked up all the flavor. There was a wee bit of heat at the end. He bought a strip of flanken, off the bone, which he cubed. This was excellent soft, melty meat. Gives nice flavor. I wanted to add pastrami ends but he was against it. If the best judge of cholent quality is the schluf afterwards, I'll give this one a perfect score. My nap lasted 4 hours. BTW, beer is a really good accompaniment for cholent. They're flavor buddies (we had the Ommegang Rare Vos)

Since Passover is in about 10 days, the articles on Kosher Wines are starting to come out. In the 3/26 Weekend Section of the WSJ, Gaiter and Brecher have their annual write-up. This year they write that about how kosher wines are coming from a wider range of places around the world than ever before. For those of you who don't have access to the article, the wines they featured are: Yarden Brut, NV (Israel) Nicolas Feuillatte Champagne Brut, NV (France) Kleine Draken Sauvignon Blanc 2001 (South Africa) Macon-Peronne "Les Plaisirs, Cave de Lugny" 2000 (Fr.) Ramon Cardova Rioja 2001 (Spain) Layla Vineyards Malbec 2000 Maule Valley (Chile) Egri Bikaver (Thummer Winery) 'Langer Reserve' 1998 (Hungary) Chateau Leoville Poyferre 1999 Bordeaux Rashi Moscato d'Asti 2001 (Italy) Gan Eden Late Harvest Gewurztraminer 2001 Monterey Cty. Chateau Piada Sauternes 2000 We drank the the Cardova Rioja last weekend and were pleasantly suprised. It was a light red with lots of spritely berries. Nice finish - very soft, almost butter like. This might become our house red.

Andre -- we finally broke out a bottle of the Recanati SR. I served it with a marinated London Broil. We enjoyed it so much that I'm planning on picking up a couple more bottles since it's on sale. I found it too intense at first -- all these flavors jumping out at me and I couldn't identify any. But after sitting in the glass it opened up. The initial flavors were of fruit - dark berries perhaps? But I felt there was something almost chocolately in the finish. This is definitely a wine that needs to be drunk with food.

Fairway was charging a little more than $5 for the Ommegang. They have 2 or 3 of their beers including the Rare Vos, which is what I picked up. As of yesterday (Friday) Gourmet Garage at 96th wasn't carrying it.

I make a thick paste-like mixture of evoo, rosemary and scallions and rub it on the chops and let it sit for awhile. Then I either broil them, or do them in a skillet, deglazing the pan with a bit of port to create a sauce.

Friday night Butternut Squash Soup London Broil marinated in soy sauce, sherry, and toasted sesame oil w/garlic Soba w/vinegrette and scallions Green Beans tossed with toasted sesame oil Roasted cherry tomatoes w/garlic and evoo Brownies w/pecans Recanati Special Reserve (Cab/Merlot blend) 2000

We go to my in-laws for the first and last days. In past years, my mil and I have worked together to develop menus and I go there on eruv-eruv pesach to help cook. The reason for this is that she is a very uninspired cook and is "low energy." By my helping I make sure that we get something other than boiled flanken. And I reduce some of her burden. But for whatever reason, this year she is not interested. I'm going to starve!!!

Can you please explain your username? Danke.

That market became a CVS about 5 years ago.

For those of you who shop at Fairway Uptown - they're carrying Ommegang.

Manahttan User's Guide reports further on the Hesser review. Here it is. Scroll all the way down.

Right about now I need an "aargh!!!" emoticon. Spoke with the mil last night and the woman shot down every single one of my ideas. Why do I bother?

Here's a list a places in the metro-NY area with excellent kosher wine selections: Skyview 5681 Riverdale Ave (Food Emporium shopping center) 718/601-8222 They have a very large selection and are currently holding their semi-annual sale. They're also more than willing to open bottles for tastings. Call for their list. And they deliver to Manhattan for free (I'm not sure of the the rest of their delivery area) Gotham Wines Broadway btw 93 & 94 (west side of street) Another very large selection. Also currently having a sale. Sales staff can be obnoxious. Park Ave Liquors Madison btw 40 & 41 (west side of street) Fabulous wine selection. Expensive. Staff is very helpful and knowledgable. No delivery charge in manhattan (I can say this definitely for a case or more, don't know about less). And, although not for Pesach -- they have the best single-malt scotch selection in Manhattan. New Jersey -- in Teaneck, corner of Queen Anne and East Pallisades. Don't know the name, but they seem to specialize in kosher wines. Long Island -- in Cedarhurst on Central Ave - Chateau de Vin. If I remember correctly, they only stock kosher wines.