bloviatrix

Not rambutans? They're like edible koosh balls.

Others have used it. But I never got around to asking for translation. Thanks.

What's YMMV?

So nu, what's for dinner?

Great description of Supersol. I feel like I have to hold my breath to walk in there. The good thing about Supersol is they don't raise their prices on prepared foods during Passover. So, the $10/lb they charge for whitefish salad won't change. Their passover fried chicken is pretty good - nice and peppery.

We use Rubbermaids as well. That, or washed out deli soup containers. I have my collection of deli quart and pint containers as well. But those are used only for sorbet made with the fleishig equipment. (oh they joys of keeping a kosher kitchen )

This is an annual thing. Every year some guys rent an empty storefront (this year's location is an old Zainy Brainy) for about 5 weeks and bring in all the products. Basically it's one stop shopping for all things pesadick, which works out well for those who don't have cars. A quick perusal of the flyer shows: Cheese/Dairy products including passover blintzes Baked goods Appetizing Canned goods Dried Fruit Soup mixes Spices/dried herbs Salad dressing Candy Household products like dishwashing detergent and plates

The annual Passover store will be opening on March 17th. This year it's at 2409 Broadway (btw 88th and 89th).

I like Moshe's falafel which is the cart on the southeast corner of W.46th and 6th. They pack those babies full so they're messy to eat. But quite tasty.

I always keep a small bottle of sugar syrup in my refrigerator. It's one of those things that keeps forever. And it comes in handy - whether you want to sweeten a cold drink or are throwing some sorbet together. If you're entertaining, pour it in a small pitcher and your guests will love you for it. Back OT, those gozleme sound yummy. Is one filling enough to hold you through the afternoon?

....the zen of chopping. (where's the blissed out emoticon?) ....because it makes the house smell fabulous. ....the sense of accomplishment of putting together an good meal ....homemade food makes better leftovers.

I have a 1.5 qt rubbermaid container. I think anything plastic is the way to go. Freezer burn isn't a problem -- it doesn't stay around long enough to develop any.

If you base the likelihood of the Supreme Court taking a case strictly on the gross number of appeals to the Supreme Court, the probability is low. But once you add in the split between the Circuit Courts and the apparently competing constitutional provisions, I would lay better than even odds. This is as ripe for Supreme Court review as a bottle of [fill in the blank]. BTW, I believe the general practice is to consolidate these cases for the purpose of an appeal; in other words, they won't take one without the other. ~Bloviator, sitting in again for Bloviatrix

Didn't the 21st Amendment actually end Prohibition? I am a little confused. Beer Man, please clarify that statement and what the Volstead Act was about. I am intrigued. ~Bloviator, spouse of Bloviatrix

I think this is the primary reason that there is a lack of casual places. Taking long lunches were seriously discouraged where I worked. Actually, if you weren't eating at your desk, you were thought to be "slacking off." It's all about the billable hours (in consulting, anyway).

Blovie and I knew each other for about 8 months before we started dating. So, the first meal he ever ate that I cooked was as part of big group shabbat meal that my apartment-mate and I hosted for 10 people. The only thing I remember making from that meal was chili rubbed chicken wings as the appetizer.

I know I've said this elsewhere, but if the Rabbis knew all the things that potatoes could be used for, they would have forbidden them as well.

I'm suprised that you like Kosher Palette so much. What is it about the volume you like?

I'm just waiting for someone to develop a lo-carb cholent.

5:45 AM? The only way I ever see that hour is if I haven't gone to sleep yet.

All Clad has introduced a crock pot. I saw it at William Sonoma the other day. It looks pretty large. But I don't know anything else. They might have an exclusive on it - can't find it on the web site

Have you and Blovie been chatting behind my back? He says the same thing.

Not that I have anything against cholent, but it's not my ideal long simmered shabbat lunch. But then, I'm a non-traditionalist. Our preferences are (in no order): Chili Stew - lamb or beef Short Ribs - braised I've been contemplating cassoulet. But it's getting warmer, so maybe next winter.

If I may be so bold.... Cholent is best between Sukkot and Passover (kind of like the prayer for rain ). It's stick to your ribs and pass out for a long nap kind of food. You might want to wait until next winter break to experiment.

Thursday night Pan-fried curried whitefish Left-over mac and cheese Friday night Mushroom-barley soup Yemenite chicken stew with a tomato-garlic sauce Roasted cauliflower (the classic ) Grapes and remaining hamentashen Seltzer and Chenin Blanc to drink Tonight/saturday Ice Cream!!!