bloviatrix

Mark, this is conundrum that my dear husband reminds of on those now rare occasions when I now dine out. And it's a problem many orthodox jews deal with if they need to entertain for business (Kosher restaurants are not always an option, even in a city like NY). And this is where the years of going to yeshiva and learning the laws of kashrut come into play. It is called manipulating the laws to your benefit.

Iggy Pop...dog food

So, you think a picture of Elyse will be going up in every venue that serves a burger in NY? Maybe she needs to start wearing a disguise?

Guys, if you change your posts per page to 80 it becomes a "managable" 19 pages.

Stay away from the Coffee Rich. That stuff is evil!! Plus, it's full of chemicals. Use soy milk - it much more neutral tasting. Or, make it with a vegetable stock and use cream.

We call it flexi-dox. Seriously, I am what would be called modern orthodox. I don't cover my hair, I wear pants. And I will eat out. I am extremely machmir, strict, at home. But I've made certain choices regarding food based on up-bringing (the community standard has gotten stricter over the years) and because of professional need. I have many friends who won't eat out. Blovie will only do so if we're travelling and there are no kosher restaurants to dine in. You don't know the people I do. There are a lot of people like me. We spend hours on end talking about food,dining, and wine/scotch. I am not unique in my interests -- and if I'm an iconoclast, it's not because of my interest in food.

If the David books aren't available on this side of the Atlantic, they're in print in the UK. I picked up my copies in London on my last visit. AmazonUK will ship to the states or check out Books for Cooks, my second favorite cookbook store in the world.

You have just described what happens to me. I'll be out somewhere or on my way home and I'm famished. So I start to think about some left-overs I have in the fridge. But I come home to find that Blovie scarfed them down. His defense is that since I tend not to like left-overs, he feels entitled to eat them because otherwise they'll wind up in the garbage.

Personally, I think I became a foodie solely because I do keep kosher. I realize that there are limitations on what I can eat, and as a result I will try new foods and search out the best stuff out there that is available to me. Like MSK, I'm constantly adapting recipes to fit the Kosher kitchen. And one of the reasons I've searched out other cuisines is that some are more accomodating to my dietary restrictions. But do I feel I'm missing certain foods? No. I'm curious to taste them so I have a point of reference. But I've never been in a shop, looked at a lobster, and started feeling pangs of regret. I will eat out in non-Kosher restaurants in a similar fashion to what Ellen did growing up. This has given me an appreciation for a high level a cooking and what can be done with superb ingredients.

Monday We acted as human garbage pails. Spinach Salad w/avocado and hearts of palm Turkey Soup (from turkey carcass left from Friday night's dinner) Pumpkin pie (leftover from weekend) Cherries and Cantaloupe

So what brilliant bon mots did I miss? Can someone provide me with a summary?

I don't feel I'm missing it. You can't miss something you've never had in the first place.

Blovie just reminded me that I have a bris to attend at 7 am (where's the sleepy emoticon?). This means I won't be home to hear the interview. Any possibility we'll be able to get a transcript?

Jason, I completely agree with you that this is something difficult to impose on kids. But, the guy's tone through the entire article was that he didn't even take the restrictions seriously and didn't make a full effort to understand the rules behind kashrut. So, if his attitude was was "this is rediculous, but I'll do it anyway" of course the kids won't make an effort.

Wow! What fantastic news. It's interesting how the story is being picked up. I guess that means I have to wake up early tomorrow morniing.

so where is the photo? didn't see it in the online article. actually, i was thinking litter box. It seems the picture is only available on the third page of the Metro section. I would offer to scan and fax, but my scanner is dead. Maybe someone else can help.

I put the corned beef in boiling water for about 3 hours. Take it out and let cool. Then slice, paint a glaze (I do a pineapple-ginger glaze) and bake for about 40 minutes (with basting). When I serve it for guests there's never any left.

The Pie Potluck has been entered into my calendar in INK!! Now, do you guys want something I know works or an experiment?

I've been called waif. I've been called sir (my painting days). Not sure how I feel about gamine yet. Am I? Well, the only other person I've heard described as thus is Audrey Hepburn. That's pretty good company, don't you think?

Well, if you follow Ed Levine's advice, as well some here, the easiest and closes place to get to is Absolute Bagel - B'way and 107. Take the 1/9 to either 103rd or 110th.

Elyse, have you ever been called gamine before?

If it makes you feel better, I liked the cover the as well. I thought it was fun - those cupcakes would be a total hit at a kids party. I even think adults would be psyched to see them. Plus, green is my favorite color. But ladies, does it really say GOURMET to you? To me, it says Ladies' Home Journal. Besides, I needed sunglasses to look at it for more than a few seconds. True, true. Actually, it looks like something you would see on Martha Stewart Living.

Happy Birthday Suzanne!! I'm glad it was such a fun birthday.

If it makes you feel better, I liked the cover the as well. I thought it was fun - those cupcakes would be a total hit at a kids party. I even think adults would be psyched to see them. Plus, green is my favorite color.

Considering the number of restaurants in NYC and the need to go back and re-review places, perhaps the Times needs two reviewers. Of course, that would mean devoting more space in the Dining section to reviews.