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Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce
The recipe looks great and I'd love to try it, but how do you know when the sauce has reduced to 1/2 cup? Do you pour it into a measuring cup? I imagine this gets messy if you do it a bunch of times. Plus I'm quite sure I'd end up pouring a good amount all over the place (no saucepan with a spout for me). Advice?
Flagel = Flat Bagel
Okay, as with the bialy/bagel comments...pletzels are great but they're not a flagel. I'm from Long Island, NY and the flagels are quite popular. I think they make for a more-accessible bagel sandwich (not as tall which often leads to squished out inside when one takes a bite). My favorite place, Gabby's Bagels in Syosset, NY, makes the best lox spread (chunks of lox and capers rather than the salty pink spread you find elsewhere) and got me hooked on flagels simply as they allow for more bites of that delicious combo of bagel and lox spread.
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Well, here's a ditty from my fraternity days. I'm quite sure we didn't originate it...
Drink beer, drink beer, oh come drink beer with me.
For I don't give a damn about any old man that won't drink beer with me.
So raise that old silver goblet, with the Delta Chi on it, and we'll all have another drink of beer (DRINK OF BEER!)
For it's not for knowledge, that we come to college, but to drink beer while we, raise hell while we, get a little while we're here.
Sooo....we will raise our little families, and we will pledge them to our fraternity, and when the day is done, we'll have JUST ONE MORE BEER, for dear...old...Delta...Chi.