bloviatrix

Another thought: poach in a sweet wine such as sauternes or late harvest reisling with a vanilla bean.

I go the the 97th store with great infrequency, but I'll check tomorrow. Thanks for the heads up. It's all because of you and HWOE that I'm on the quest

Soak them in boiling water to plump and the puree to make apricot butter. You can use as cookie filling . Another thought is use in a bulgur pilaf -- heat oil in saucepan, add chopped onion and carmelize. Add 1 cup bulgur and stir for about 2 to 3 minutes until fragrant. Add 3 cups boiling stock, ground ginger, and diced dried apricot. Bring to boil, then reduce to simmer for about 15 minutes.

I posted my recipe for strawberry-balsamic sorbet on recipe gullet a couple of weeks ago.Here it is.

You might want to consider taking the girls to Wicked. I believe tickets are available, although I'm not sure you'll find them at TKTS

I tasted Ommegang at the pie potluck and thought it was amazing. So, I want to track some down so I can drink more of it. But, according to their website it's only available at 2 hotels in mid-town. Anyone know where else I can find this wonderful brew?

From what I've heard about Oz, it doesn't suprise me that he's spending time in a professional kitchen. The guy is a total polymath. I think that's what makes him so good as his profession. Anyway, to get back on topic -- what did they use to suture the calf's heart back up in the dish you ate?

My one experiment with quinoa was about 9 years ago. We hated it. But, the more you guys write good things you'll convince me to revisit it. That's how much influence y'all have.

My first drunk was freshman year of college at the start of spring semester. I drank most of a bottle of Bacardi 151 Dark one saturday night. I remember lying on my bed with one foot on the floor and one hand touching the wall in an attempt to stop the room from spinning - it didn't work. I also know I developed a close and intimate relationship with the toilet that night. Next morning I felt as if I had been run over by a semi, but it was during sorrority rush and I had parties to go to. I still remember chatting with the sisters of the house I would later join, and one complimented me on how nice I looked. I proceeded to do "rush no-no #1" and admit I was hungover. I actually think that's what got me my bid. I haven't drunk rum in 17 years.

Was the surgeon Mehmet Oz?

That's positively pornographic.

Moose Jaw, Saskatchewan (hockey fans should know this one)

I find I frequently use a 8" square pan. Also, an offset spatula.

I just checked with my yiddish expert and schmaltz is actually the generic term for fat. It doesn't really apply to any particular source.

There are only two other kitchens that I cook in: mom's and my mil. My mother has crappy knives, pots from the 50s, and doesn't have wooden spoons, tongs, etc. Plus she doesn't keep a well-stocked pantry. Fortunately, it's highly unusual that I cook there anymore. My mil lacked all the necessary untensils, but I solved that by buying a lot of stuff for her as gifts. Plus, she upgraded her pots to All-Clad and Le Creuset. I cook at her house every year for Passover and although it's taken about 4 years to get her fully equipped, it's now a pleasure to cook there. I still hate her oven, but I'm not about to buy her a new one. For some reason, when she re-did her kitchen she put in a 27" stove, which is tiny. Plus the door gets stuck.

When I was a kid my mom would buy the most amazing rye bread. It was a race to see who got the the heel first - which is still my favorite part. When the bread was still warm from the oven, and I bit into that crunchy piece I was in heaven. Fresh rye bread (with caraway seeds) still holds a warm place in my heart, but I can't always get it - and then rarely just out of the oven. Reading all these posts, I find my brain reviewing my bread "hall of fame." There were the chocolate bread with chunks of chocolate from Ecce Panis. Sourdough onion rolls which I can easily eat by the dozen. The sesame encrusted pugliese from my buddy Allen at Tribeca Oven, and their parker house rolls which raise tuna to a higher level. Fresh challah from the now defunct Royale Bakery (home of Seinfeld's famous marble rye). Cinnamon-raisin rolls that I pick up at Dean & Deluca - they're $.50 each, one of the few bargains there and the tops get all camelized - who needs cake when you have a roll like that? I'll stop now because my keyboard is getting covered with drool. And I love the idea of a "Screw Atkins" t-shirt.

Can you explain this one.

Lately, I've been going to the movies in the middle of the afternoon and I take lunch with me. Usually it's just a yogurt or a sandwich, but I haven't been stopped yet. And I feel no guilt (well maybe a little, but for being a bum, not sneaking in food).

Sheer genius.

I'm in complete agreement with you on this. My theory is more kids would eat vegetables if their parents just knew how to cook them. Roasting does wonders for everything!

My eyes are tearing just reading this thread. My mil grates her own horseradish every year at Passover. She also scarfs the stuff down -- it has absolutely no effect on her. On the otherhand, just looking at the stuff makes my eyes water. But it tastes so good.

It might just be in my circles, but it's very common for synagogues and jewish day schools to put together these cookbooks. I have serveral sitting on my bookshelf including Nouvelle Rochelle and From Aleph to Zucchini (goofy names are a requirement). These are commonly done as fund-raisers, so all the women in the sisterhood (and maybe some of the men) supply recipes and then the members lots of copies to give to family members at Chanukka. But, by far, the nicest of the fund-raising cookbooks is The Kosher Palette. This book is full color. It has suggestions for centerpieces and even wine pairings. Almost everyone I know has a copy.

I bang the jar against the cover. If that doesn't work, I have Blovie open it for me. If he's not home, I've been known to bring the jar down to the doorman, make "pretty eyes" and ask him to open if for me.

What type of loaf did you buy? Did you eat it straight or with a schmear of something?

I want to see eGCI go live!!