bloviatrix

Did you bring any of the Irish Cream back with you? I'm curious to know how it "works" out of context.

Not that it's any excuse, but do you think something happened during a prior booking that caused this manager to engage in this despicable behavior? It always looked like a place with a racially diverse crowd.

Thanks Gifted. You remind me I need to check the challah roll situation in the freezer. Depending on the quantity, I might not buy one of the "big boys" this week. In the meantime, I've got 8 lbs of veal bones waiting to be turned into stock. Do I make it now or wait until after Passover.

Meanwhile, since I'm the non-traditionalist, I'm making a beef stew. Mmmmm, stew.

We've walked by there a couple of times and commented it looked like a nice place to keep in mind for drinks. I guess it's going on our verboten list. I find it hard to believe that a manager would be doing that with out the permission of the owner. But that's just my opinion.

Ok, I've gone back and corrected my original post. Although I do have a soft spot in my heart for that stubborn group of canine perfection, I was referring to the wine term. It's really amazing all the things that go into creating flavor. It's not just the seeds, but the earth, the drainage, the amount of sun, etc. It's enought to give one a headache.

Thanks. I'm looking forward to reading it.

To borrow from the wine world, it's all about terroir. Edit: cause I'm an idiot, who has forgotten all her french!

For those of you who make cholent....do you make it on the range top? In the stove? Or using a crock pot? We're range-top/blech people. (Amazon recently sent us a free crock-pot , so maybe we'll try it next winter.) As for is cholent dead? I don't think so. Although we make it rarely, we do see it almost every week - they serve it at shul as part of kiddush. (Blovie has been to known to have a snack of shul cholent and then come home for a lunch of the home-made kind) And, most people tend to serve it when they host Shabbat lunch (we don't). There are those who will get very cranky if they don't get their shabbos cholent. They have to eat it every week with out . (btw, kitchen aid and general electric both make ovens with sabbath settings which allows you to over-ride the timer)

How does it compare to eating in Japan? And what do you drink with a meal like that?

I found Russ Parson's How to Read a French Fry a great tutorial for getting over my deep-frying fear.

After "seasoning" on the shelf for three months, I finally decided it was time to start baking from this book. Today I made her lemon curd and the master recipe for Pound Cake. Her instructions are very clear. And the book is easy to follow. My one complaint is that uses volume for measurement and doesn't include weights. For those of you not familiar with the book, Yard's concept is that desserts can be broken down into assorted components. By knowing the master recipes and variations, you can then combine them to create your own stunning desserts. Have any of you used the book yet? If so, what have you tried? Were you pleased?

Yard is Sherry Yard, the author of The Secrets of Baking. Here is the Amazon link.

It snowed all day - it's gray and cold. In other words, the perfect day for working with citrus. The Yard recipe is super easy (I should note this is the first thing I've made out of the book). It calls for 3 whole eggs and 4 yolks. I decided to use the regular butter (I'm trying to empty my freezer before Passover). And I strained the curd, even though I zested with the microplane. Ooo, it's so good. It's tart and creamy. Like eating sunshine. It was hard to stop after 2 teaspoons. I'm thinking of making a pound cake for the accompaniment (I'll use the Plugra for that). Flossie - Yard includes a recipe for Passion Fruit curd.

The Passover store only carries packaged goods. Supersol and The Kosher Marketplace (the other kosher market on the UWS) will have packaged goods, take-out (prepared food) and fresh meat/poultry/fish. You can buy gefile fish in the jar, the frozen loaves that have to be popped into boiling water, or the loaves already made.

Wed. dinner: Talapia filets w/s&p, baked Cherry tomatoes, tossed with chopped garlic, thyme, evoo and s&p slow roasted served over fusilli

Thanks for reviving this thread. I used the "Parsons" method to prepare my black beans for chili several weeks ago. Because of the aromatics I added to the liquid, the chili was even more flavorful than usual. I'm totally sold. (and it's so easy.)

As always, an inspired piece. I found myself laughing with recognition.

I think a part of it was that vegetables were always boiled. Then, in the 70s it was "cutting edge" to steam them. Our mothers (or whomever cooked) never considered using using alternate forms of heat - roasting comes to mind here. Using an egullet favorite - cauliflower, look at how roasting brings it to a whole new level. As a kid, I probably would have enjoyed eating my vegies a lot more if mom had known about roasting.

Per RLB's chart in The Pie and Pastry Bible: APF sifted 4 oz/cup 114gr/cup lightly spooned 4.2 oz/121 gr dip and sweep 5.2 oz/142 gr

I'm with you on this one. But then, I still mourn the discontinuation of Ben & Jerry's Dastardly Mash which had raisins in chocolate ice cream.

While going through my ever-expanding pile of periodicals, I came across this article about Keller and Tihany's teamwork in designing Per Se. Although not the same is seeing the restuarant and eating the food, this should tide you over just a little bit. Unfortunately, they don't have all the same photos as the hard copy. One of the great design details is a lamp designed with three international symbols for laundry care. It's classic.

Yard actually gives a variation for Blood Orange curd. Her master recipe calls for 2 Tbl lemon zest, 1/2 cup lemon juice and 1/4 cup lime juice. For the Blood Orange version use blood orange zest, 1/2 cup blood orange juice and 1/4 cup lemon juice. Basically the acidity is not to exceed 2.5 on the Ph scale.

Thanks for all the input. I'll report back when it's done.

I love lemon curd. So, I've decided I'm going to try my hand at making it. I've gone through my books and I've noticed that while most recipes call for the butter to be added off-heat after the egg/sugar/lemon juice mixture has thickened, one or two recipes tell you to throw all the ingredients in a double boiler and whisk until thickened. (I've narrowed it down to RLB's The Cake Bible and Sherry Yard's The Secrets of Baking specifically.) Does it make a difference when the butter is added? Should I go with a recipe where I add butter at the end? Regarding the butter, will european-style (higher fat) make much of a flavor difference. Or should I stick the regular Keller's and save the Plugra for baking?