bloviatrix

I have no food suggestions, but here's a head's up -- be prepared to spend a long day at the Baseball Hall of Fame. There is a lot to see and time just flies while you're walking around. There's also a walking tour you can do of the town, assuming the weather permits. You can pick up a map at the bureau of tourism which is also on Main Street. As for the brewery - I haven't been, but I recently tasted some of their beers and they are fabulous!

I frequently work from home in pajamas as well. My theory is as long as I don't have video-teleconfrencing, it's acceptable. Now, the fuzzy bunny slippers are another story. And Pim, you neglected to provide details on the orange juice. Is it fresh squeezed? Or store bought?

It's definitely not Apple. He was just named a special reporter covering the 2004 election. I figure it's his excuse to dine all over the US.

Many years ago, while hiking in the Canadian Rockies, my guide began pointing out all the edible insects. His point was that if you ever got stranded in the woods, there were plenty of food sources that would allow you to avoid starvation. The one I remember most clearly is the carpenter ant, which has a vaguely lemony flavor.

I decided to check out the new Borders that opened at the Time Warner Center and walked out with a new book. It's one of the Food & Wine Annuals. It was on the bargain shelves for $5.99 which is less than a bar of good chocolate.

The ideal is an icy-cold Coke in a glass bottle. I don't like the taste of Pepsi.

Thanks for the tip, everyone--got one of these today. I'd estimate that 15-20 of these remain. Jamie I'm feeling a trip to JB Prince coming on.

Wow. I'm impressed. The pecan caramel and sweet cheese sound good. (I have a weakness for the sweet cheese filling - give me a cheese danish and I'm a happy girl). What else do you put in your mishloach manot and how many do you give out?

No need to apologize for the margerine. It's actually the fat I'll be using since I make these pareve. I've been working with a non-hydrogenated margerine for the past 9 months, but I haven't fully decided whether I like it as much as the Fleishman's I've been using for years. It has a very brittle consistency and doesn't blend as easily. Although I prefer using it due to health issues, I might go with the "bad" stuff because I know what to expect. What flavored hamentaschen do you make?

Last week you got me to make beans. This week I have a feeling it will be onion confit. Amazon recently sent us a FREE crockpot (it was a bonus with another purchase) that's sitting in its box waiting to be used. So maybe this is how I'll break it in. Hmmm, maybe I'll use some duck fat.

Andre, as you know I'm always interested in the Israeli wine scene. Particularly the kosher wines.

What does Emily Post have to say about hosts passing out during meals?

To follow-up on your rule, In How to Read a French Fry, Russ Parsons says:

Guys....we're waiting for pictures here!!!

As a long-time UWS resident I've been following this thread (keeping kosher means I don't eat in these places). And there's one thing I've got to contradict and that's the type of people who live here. The UWS has changed considerably in the past 15 years. It's no longer that bastion of "liberal-intellectual bargain seekers." There is more wealth on the UWS than ever before - why do you think all those banks are opening? Now, I don't doubt that there are some selfish people who let their kids run rampant, but for the most part I think it's an outdated view. The success of Ouest and Compass has proved that there are people out there who are willing to spend money for good food. Maybe if restaurateurs were willing to re-evaluate the neighborhood and the people who live there we would see better restaurants.

Last night for dinner we started with chicken soup. Next was roasted chicken with a lapsang-souchong/ginger glaze, roasted cauliflower, and a corn kugel. To drink we had a Chilean Cab. The chicken was very moist. But we ate it carefully because I was concerned there were pyrex shards (I had a pyrex bowl explode).

If I had a choice I'd go with one of your cappas. And I'm not saying that to get on your good side.

I'm still shaking my head ..... I decided to make some brownies using the Alice Medrich recipe. All our metal bowls are in use, so I decided to use a pyrex one. The recipe calls for setting the bowl in a large saucepan of simmering water. So, I place the cocoa powder, sugar, etc. in the bowl, set in the pan, and turn my back to the rangetop to straighten up the counter. When I hear a crash. I turn around to see the bowl has exploded. There are shards all over the rangetop, the bowl is in shatters and the cocoa mixture is mingling with the water in the saucepan. The worst part of the this is my just made chicken was sitting on the rangetop as well (I'm cooking for the sabbath). All the kosher places are closed so going to pick up a new chicken isn't an option. I've checked the chicken carefully and I think the shards missed it (I'll make it clear not to eat the skin just in case). I think I've gotten everything cleaned up. I was able to get the contents of the saucepan and shards into a paper-lined plastic shopping bag. Then triple wrapped it. Hopefully, when the maintanance guys int he building handle the trash they won't get cut. I feel like an idiot.

Does this mean Lubow is IT!?!?!? Here's the blurb on the Lopate segment. From the way it's worded, probably not. But you never know. I listened to the show. He identified Lubow as a contributing writer to the NY Times Magazine. Actually, thanks for the alert. I like Lopate's food segments and always forget to check when they're scheduled for.

Those pancakes look fabulous. The blue sky doesn't look bad either - it's a grey and rainy day in New York City.

I first tasted mangos in Antigua in 1972. I was 4. And the sweet, perfumed flavor grabbed me. I made my parents find me mangos for every meal -- I was greedy. That was before you could find mangos in every corner market, so I didn't get to a mango for a long time, and then it was a total treat. The other fruit I have an attachment to is the pomelo. I ate the most amazing pomelos when I was in Israel. And at least once or twice a year, when I see them, I buy one. But they're never as good. The skins are always too tough and the flavor isn't as sweet.

It's not a mall. It's a vertical retail shopping experience.

I use mine quite frequently. But it's taken a number of years to master how long to keep things broiling without needing to constantly check. I view the bending down to check as part of my exercise.

It's the 2000 vintage. Cost $34/bottle. I bought 2. The bottle is somewhat of an unusual shape as it has a narrow base and flares out gradually towards the top. So, what do you suggest as a good food pairing?

To clarify my question -- I'm just looking for a new recipe for a chocolate dough that can withstand all the handling. My plan is to do a chocolate hamentaschen with a raspberry jam filling.