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They don't even bother to try the matzoh brand that my cousin's started (Aviv - made in Israel)

Nobody been?

Elder's Tonic 2 oz Gin (London dry style) .5 oz Elderflower liqueur 5 oz Tonic Nice and light.

You can't really compare egg to plain to schmura, though.

If it was Stephanie Marie, we have a mutual friend.

hubby, who grew up in a reform household, exclaimed when i sent him that eater article: Oh yeah! I love egg, flavored, and onion But for the Passover Seder, you’re really supposed to use the plain ones that are approved Passover kosher…. A slightly different level than regular kosher.

Founded in Cincinnati in 1888 and now based in Bayonne, New Jersey, Manischewitz is a Passover cottage industry unto itself, with products ranging from matzo and macaroons to carrot cake mix and the jarred gefilte fish that so reliably stokes fear and loathing in many a Jewish digestive tract. Just in time for Passover 2024, the world’s top matzo producer rebranded its logo and packaging, creating a new visual identity that goes heavy on warm orange hues and incorporates cute illustrated characters and eye-pleasing typography. There is no indication that this makeover extended to what’s actually inside of Manischewitz’s packaging. Its matzo, as one taster noted, “tastes like childhood.” That, however, is not necessarily a compliment: While tasters appreciated the matzo’s crunch, little air pockets, and “burn and char,” they also noted that it tastes, well, like flour, and is “kind of hard to get out of your mouth.” More specifically, it “turns into wet sand.” Which is unappealing! But also, given the origins of matzo, perhaps entirely appropriate. the great matzo taste test

There is little sadder than a creme brulee or creme caramel with interior tunnels and pocks on the outside walls. Such a waste of good product.

I misspoke. I guess what I meant was that some mold occurs that has become traditionally acceptable as opposed to that that, with no credentials, makes itself at home in your refrigerator or fruit bowl or bread box.

Not totally. Steam's a gas and can, in general, be heated to any temperature, without needing particular pressures. But there are complex thermodynamic issues here involving interactions between pressure, temperature and volume. And, there's the odd phenomenon of superheating. As a cooking instruction, though, go gently into that good steam -- don't rage.

Only if you do things to it after it turns to steam though, right? Like, under pressure.

My mother did her custards that way too, and I've done my custard likewise. In these situations you're getting a gentle, slow transference of heat from the steam helping you avoid scrambling, aided/caused by the fact that the heat is set at a low setting. On high settings steam can be pretty hot -- steam-burns-worse-than-boiling-water-burns and all that.

My friend, Stephanie was part of that!

No what I read is that it doesn't matter. Sure sometimes white mold is intentional, but even when not, it's the same just-wash-it-off white mold that grows on dried sausage. i mean, even in Emilia-Romagna, it didn't START OUT being intentional.

However you define it, I get silken custards by cooking them on a rack over barely simmering water. Similarly, baked custards at 300F. It takes a long time but well worth it.

Actually, no. Steam can be as hot as you want (or don't want).

Francie is impressing me every time. Seasonal dishes triggered my visit. First, an intricately flavored combo of soft, savory morels, white asparagus and a white asparagus mousse topped with caviar. Then what was billed as spring lamb, green garlic persillade, ramp, spring onion soubise. The ramp bulbs were very small, but the ramp leaves were put to use in the soubise. Excitement: unexpected fiddlehead ferns. Ordered three cheeses and was comped a fourth as usual. Laherte Frères "Ultradition Extra Brut," served in a regular wine glass and seemed a more generous pour than you'd get in a flute. Then a Jura chardonnay that paired amazingly with the asparagus: 2022 Domaine Tissot "Patchwork." I usually order the Listán Negro (2022 Pablo Matallana "La Bardona ~ Viñas del Norte") with meat here because I really like it.

But the water knocks things around more at a fiercer simmer.

No guys, this is Dominican salami. No intentional mould.

Second shipment arrived safely, though one of the boxes of matzoh is a little k'naiched (as my parents would say).

One week to Jazzfest so may as well get this topic started...... Spending 12 days there and booked so far: Jewel of the South, GW Fins, Maypop, Herbsaint, Mister Mao's, Zasu, Mosca's, N7, Paladar 511 and Cochon Will definitely do a breakfast or three at Willa Jean, BearCat, District, Elizabeth's We'll be eating a ton of meals at The Fairgrounds during Fest: https://www.nojazzfest.com/food/ My first bite will undoubtedly be Crawfish Strudel with an Abita beer in my hand. Can't freaking wait!

I think all steam is the same temperature, no?

Ramp-Ro season

"From the restauranteur that put Hamptons dining on the map comes the Northfork Bistro-- showcasing the menu items that defined barbecue and tavern dining for generations of NYC diners. This inventive "shack" features the chef's iconic re-imagining of a hamburger by placing it on a bun.... as well as their unique salt and pepper brisket with smoke...." I can't wait until they write this next.....

My very uninformed standard is "does it taste like mold". Intention mold, in my experience, doesn't taste bad, eg brie, salami. But anytime I taste the musty-dusty funk of decaying food, I need to chuck it.