bloviatrix

Actually, it was called Moomba, which received frequent mentions on Page Six.

Chametz-gorging season? Is that Jewish version of lent?

A single piece of heavy-duty foil works also works well.

Tonight I was channel flipping and came upon NY Up-Close which is a show produced by the NY Times on one of our local stations. As part of the show they highlight articles that will appear in tomorrow's paper, and on tuesday night the restaurant critic appears (with their face distorted) and gives highlights of the review. The review in tomorrow's Times will be for Asiate. Hesser has given it one star. What I found interesting is they pixilated Hesser's face, considering EVERYONE knows what she looks like. What's the point?

As in every language, word can have many connotations. So, the simplest translation of seder is order. It applies to Passover in the sense that you mention - the order of the service. The Passover seder follows a very specific progression as laid out in the Hagaddah.

Talk about pressure. But yes, you've got the translation correct.

I have pile of books sitting on a shelf. For every one book I finish, it seems that two more get added to the pile. Right now I'm reading The Russian Debutant's Handbook by Gary Shteyngart.

Not in the Florida edition. Robyn Hey, I'm a New Yorker. As far as I'm concerned, that's the only edition that matters.

I thought this article opener about the forthcoming NY primary (it appeared in the Times last Friday) was particularly au courant:

By the way, the NY Times put the article about the fire on the front page.

Thanks for your detailed explanation of physalis. I've bought them at the greenmarket, but didn't really know what to do with them (I'm a produce whore). Now I can't wait until they re-appear in August so I can try new things with them.

For those of you looking for Liberte in NYC, Whole Foods @ Time Warner is carrying it. I usually eat Stoneyfield non-fat yogurt, so the full fat Liberte is super rich and kind of cheesey - it's got heavy cream in it.

I'm with you one this. I have to get through Purim before Pesach is even in my realm of thought.

Can you please explain physalis to me? I looked it up in the Oxford Book of Food and it says it's a family of fruits covered in husks. But I'm still cloudy. Do they look like mini tomatillos and have a faintly sweet flavor? (I think I've had them, but they were called husk cherries)

I was there last night. Well, not at Per Se, but at the Time Warner Center. The place smelled charred (if you've ever been in a fire you'll know what I'm talking about.) We actually went up to the fourth floor. Things were hopping at Stone Rose. But Per Se was cordoned off. We walked up to the guys and asked if we could walk in and take a look but they told us the restaurant was closed. Didn't explain about the fire, though. I learned about it this morning. I also got a chance to check out the menus at Bar Masa and Cafe Gray. Although they say Cafe Gray is to open in March, it doesn't look ready at all (one of my friends opened the door and peaked in).

I've made two brownie recipes - the classic recipe using ScharffenBerger Bittersweet chocolate and the cocoa based recipe. Both were quite rich and moist. I've also made the dairy-free chocolate mousse twice. She says the recipe makes six to eight servings which I think is little stingy. It's more like 4 servings. There are a couple of things in the directions which aren't clear - first, use a whisk when mixing the eggs over the warm water. And use the whisk attachment on the mixer. The key with this recipe is to use good chocolate. The second time I made it, I used some random stuff I had in the house and it tasted awful.

A better kitchen to accomodate a kosher cook. This means self-cleaning double wall ovens. In addition to my 4 burner cook-top a separate 2 burner cook-top elsewhere. Two more dishwashers (the fisher-paykel double dishwasher is acceptable). Granite countertops. A bigger refrigerator/freezer. And a third sink. I like the idea of a self-cleaning floor as well.

Marlena, you should stand tall and proud when you admit you're a plate licker. Those last bits are always the best. Screw good manners. maybe we should start a thread elsewhere of confession time for those quirky little food things we do. OR....... start a club for us PLATE LICKERS. There I've said it again and I'm proud! Thanks for helping set myself free.......I lick plates and I don't care who knows it. The question is: Do you lick yours? Mais oui. B'vadai kain. Of course. I think using three languages gets my point across. One of my favorite picture books as a kid was about mommy bear baking a birthday cake for her cub. The cub proceeds to lick the bowl, spatula, etc and in the process gets coated in left-over batter. The text read something along the lines of "everything tastes better when you wear it." I still hold by that rule.

Ellen, thanks for another fabulous photo-essay.

Marlena, you should stand tall and proud when you admit you're a plate licker. Those last bits are always the best. Screw good manners.

That's classic.

Ellen, once again you've shared with us another amazing essay and photos. I particularly liked this quote: What a small world.

. . . only if Shmuley Boteach doesn't give Jacko semicha between now and then.

I spritz the knife with a bit of pam then wipe it with a napkin. If it looks like the knife blade is losing it's slickness, I rub it down with the greasy napkin.

Considering this guy has an issue with people looking at his food, I wonder if he ever accepts invites to other people's homes for meals.