Mrs. B

Just prepped my first ever batch of classic dinner rolls, didn't read the part about the butter and the eggs being at room temperature . I'm keeping my fingers crossed. Also I'm not sure a warm non-drafty place exists in my house today.

Malaysia Kopitam on M and 19th has a good laksa. I think Spices serves it as well.

We took our 1st born to JR's when he was 11 days old. I guess that explains alot

Anyone interested in Congee with 1000 year eggs? I'm starting to jones right about now.

I like the Staven @ Pete's, according to one of the owners it is named after East Haven which is considered an Italian neighborhood and thus it is comprised of hot ingredients including pepperoni, sausage, garlic & roasted onions. runner ups include 2 Amy's when prepared extra cooked (otherwise I think it gets soggy too fast), Moroni & Brother and Comet. I'm okay with Vace, especially considering the price, but haven't been blown away, my preferred pie here is pepperoni, onion, mushroom & garlic. Many say Red Rocks makes a good pie but I have not had enough experience to comment.

You feel like This? Thanks Don, You cool, I'm out.

You might want to consider the turnips braised in milk recipe from Fergus Henderson's Nose to Tail Cooking

The quality of the seafood is different? Don't all Clyde's restaurants use the same purveyors?

I'm pretty sure you can do that.

Tenement Museum, 2nd Avenue Deli (no longer on 2nd Ave.) Wandering around Chinatown for kids. Look at Weinoo's blog for great dumpling rec. Ice skating in Bryant Park (rink side restaurant with heat lamps, fine hot chocolate drinks and more than passable chicken wings). Cafe une deux trois used to be a go to place with the kids when seeing a show. Haven't been in years. Artisinal is worth a visit just to pick up some of the best cheese I have ever purchased in the US.Dress warmly. We always seemed to visit over spring break and the cold would sometimes break my (and my kids') will to power on to the next great thing.

Mazel Tov Dente's! Ruby Grace is such a lovely name too!

We flew to Texas with 2 bottles in checked luggage (last Thursday) with no problem. We flew back yesterday with canned soda and inserts for slushie cups also with no problem.

If my memory serves, the prime rib (and I believe it was actually Prime) was $11.99 @ Union Meats at Eastern Market this past Thanksgiving.

I tend to agree. Particularly if you are going to cook the onions for 5 freaking hours. I have a gallina india (I think it means nasty stewing hen) that I like to use for a more chickeney stock sitting in my fridge that I was planning on using but I also have some really reach and gelatinous beef stock that I might use to enrich it just a tad.

Any notable pizza on Staten Island in case I can talk people onto the Ferry?

Last year I sent my father a gift of La Tripletta from the most wonderful Salumi in Seattle. I have also sent on a gift box of "coneys" as they were referred to in my house from Hofmann's. I was thinking of doing something similar along more cheesy lines from Artisanal this year but was wondering if anyone had any other suggestions or advice. I would also love to know if anyone has a favorite citrus shipper for white grapefruit.

That's no gentleman that's "resident crank" (as described by TS in WaPo) Art Carlson! If he seems pleased with anything he must be getting soft in his old age.

or ecdysiastophyle?And oh yes to the fresh sausage!

Alas we will be in NYC to celebrate some birthdays. This is some seriously porky goodness people. Go.

The yellow lentils (kik alitcha)were a particular standout. Our daughter ordered an additional course to take to school today. I enjoyed a bit of the leftover kitfo this morning for breakfast. It was even good cold from the fridge. I agree the other veggies seemed a bit on the underspiced side. I liked the flavor of the dried beef dish but was put off by the meat's texture (even though I love beef jerky), it just didn't work for me with the softened injera. I will return. FWIW they don't appear to have a liquor license.

Hitching Post Pete's Apizza, Moroni Bros, Red Rocks, Wonderland Ballroom.

I like Coleman's Prepared Mustard on my lightly breaded & fried pigtails.

There are a couple of things that my MIL bakes that I have desired to recreate, have attempted and have failed. Most memorable is English muffin bread. For the most part however the food she cooks does nothing for me and I would in no way wish to recreate it for my husband. I will give her kudos for being able to bring a meat + 2 and a starch to the table in a capabable way and on a consistent basis for many years. These are skills both Waitman and I lack. My mother was an early Julia accolyte and I owe much of my food love to watching my mother watch the French Chef carefully writing down the recipes as the show progressed. Unfortunately my beloved father was/is an incorrigible reprobate and after a while my mother decided it was too much trouble to reproduce JC's recipes only to have them cool on the lovingly set table while he visited his salesmen's accounts. So... by the time I was 11 or so I was fortunate to enjoy 2-3 meals out every week with my parents while my dad was able to visit his accounts (and maintain his marriage ). The upshot is that I have no pre-conceived notions about my role in the kitchen and absolutely adore prepping and eating out even more. Perhaps I need a husband in the business? Are those women in the article really serious? They have serious issues that my go deeper than food.

While doing post research, my buds Zora & Barbara beat me to the punch.

Eggs were going for $5/dozen at the WH market yesterday. The lowest I could find on Giant/Peapod was $1.63. Granted they are from nasty caged maltreated chickens but sometimes you need to save the extra $ to keep the electricity on to cook them.Looking into apples a 3 lb bag of gala "organic" apples costs $4.99 on peapod and I don't think I've seen them much lower than $2.00/lb at the market. In this case your argument would be correct. That Milbank piece was uber-snarky. He really must be a self-loathing liberal mass-media journalist. kidding. kind of.