bloviatrix

I would suggest including some cans of coconut milk with the spices. And maybe a jar of ghee.

We do that with our second bedroom when we entertain. I open up the windows to bring the room to outside temperature, and place the platters on all the flat surfaces available. We call it our "cold room." It's also a great place to chill wine. I like that, makes perfect sense to me. Of course, I'm always hot, so I'd probably want to sleep in there too--especially with the food and wine so nearby =R= You're sounding a lot like my husband now.

We gather together and air family grievances. We call it "Festivus."

Shabbat Lunch for 4 (this is our big meal of the day) Greens with an assortment of sauteed mushrooms (with garlic, evoo, and red wine vinegar) Mark Bittman's Beef Stew with Prunes from this past Wed's Times. Sweet Potato Salad (diced sweet potatoes, steamed with a dijon-white wine vinagrette and scallions) Savory Onion Kugel Brownies (from Alice Medrich's Bittersweet) Choice of Banana or Concord Grape sorbet Alfasi Val de Maule (Chile) Merlot 2001 Tea The stew was fabulous - there's nothing left of it. I highly recommend making it for a cold, winter day. Very hearty. And the brownies were super rich and moist.

We're never out of cereal. If we drop below 5 boxes in reserve, it means we need to shop. Actually, I always keep a minimum of two of everything - the one I'm using, and a back-up just in case I run out in the middle of doing my mise. I will admit, we don't have any long-grain rice currently, but that's because we're trying to cut back. We do have 5 pounds of basmati, and other assorted varieties. I like to think I'm pretty well stocked.

We do that with our second bedroom when we entertain. I open up the windows to bring the room to outside temperature, and place the platters on all the flat surfaces available. We call it our "cold room." It's also a great place to chill wine.

All-State is 72nd btw B'way and West End (south side of street), right? It's near the subway, for those travelling, so why don't we go with that?

I recently read a piece on New Zealand and they mentioned kipikipi. All they said was that it was a sunflower shaped bread. Can someone please give me a better explanation? I love the word - it's up there with spatchcock and kumquat on my favorite food words list.

One o'clock? I'm usually just getting to the Week in Review. I never get out of the house that early. Looks like I'll be giving Blovie a heart attack this weekend.

I assume George Clooney and Billy Bob will have small roles or cameos.

I paid a visit to Strand today. Looked at all the cookbooks, and came home empty-handed. I figure with Chanukah starting next week I should wait and see what Blovie suprises me with. For those of you who shop at Stand @ 12th st - they've re-organized the cookbook shelves. It's actually easier to browse now.

What's the John Turturro role?

If you find the time, can you take pictures of your finished platters and the table before the open house? I would love to see everything completed.

Me! As of now, it looks like I can join you guys. What time are you thinking of?

P'tcha is jellied calves feet. Kasha is buckwheat groats. The only thing they have in common is that old jews like to eat both.

Other delis: Noah's Ark on Grand (haven't been there yet) Mr. Broadway (b'way & 37th) Mendy's (multiple locations - 34th btw Mad and Park, the Galleria, Rockefeller Center concourse, and Grand Central Terminal) All are kosher under orthodox supervision, therefore closed for the sabbath. I'm not sure if any serve p'tcha. But they're all quite traditional - with the requisite surly waiters.

I will never again place a noodle kugel into a pre-heated oven with bare hands causing the casserole to over-turn, thereby dumping an eggy noodle mixture all over the inside of my oven and oven door and dribbling in the broiler below. What a total mess.

After reading this thread, I must wonder have any of you ever seen the Far Side cartoon with the title - "How Whipped Cream is Really Made?" The cartoon shows a dungeon where a cow in chains is being whipped. It's actually pretty funny.

Wow, I'm in awe of all of your prep. Very impressive looking photos.

In my experience, you have to be careful with kasha varnishkes. If not done well, they taste like band-aids. They're actually pretty easy to make at home. Carmelize onions (I like a lot of onions) - schmaltz or duck fat adds nice flavor, toast the kasha (coarse), and simmer with water or chicken stock, boil up the the bow-tie noodles (in this case, they're bow-ties, not farfalle), and combine the three ingredients. Salt and pepper to taste.

It can be done - I have a friend who made it. It even turned that pleasant shade of pink. Unfortunately I can't remember what type of vinegar he used. But, I'm sure some one else here can help with that.

Oh my god, I think we're related.

If I'm dressing a dessert, I use a pastry bag because it gives more control, plus I can play around with the tips. If I'm eating it straight -- I tend to add some berries in a fresh bowl. I have been known to use my fingers on occasion.

The guy I buy bread from at the greenmarket will throw in some extra rolls for me. And one of the produce guys will sometimes throw in some extra vegetables or fresh herbs. I always engage the vendors in conversation and tell them how good my purchases from the prior week were. I guess I endear myself. When I put in my order for rack of lamb at the butcher for Rosh Hashannah, the owner put the untrimmed racks aside - he was concerned the butcher wouldn't trim the way I wanted I them. Instead, he had me come in and chat with the butcher to ensure I got exactly what I wanted.

I got a call today saying they have a copy for me if I want it. I gave Blovie a pleading look and told him he has a week to decide whether to give it to me for Chanukah.