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FAMOUS MAMOONS NYC SHUT DOWN FOR LAST FOUR DAYS BY HEALTH DEPARTMENT !!!!!!!!!

To my suprise one of my favorite places to get great falalfel in Manhattan Famaous Mamoons (119 MacDougal St) in the village was closed by the DEPARTMENT OF HEALTH with BIG YELLOW SIGNS ON THE DOOR -CLOSED UNTILL FURTHER NOTICE DO NOT ENTER BY THE ORDER OF THE HEALTH COMMISIONER ! For the last four days since 6/26/08 the health department has shut the place down. I arrived on 6/30/08 to find the inspectors crawling all over the place with the owner there it seemed he was argiuing with the inspectors the workers who work inside were outside starring at the front doors from across the street. When I asked what was the reason the DEPARTMENT OF HEALTH CLOSED the place down every one went hush and would not give me an answer. I made a special trip into the city and there were people there who traveled as far as Florida who came into the city just to eat at Mamoons. This place has been around for 35 years + and just my luck I was starving and craved a great Falafel. Falafel & Shwarma are made at the right price at this place. Any one out there have a clue as to whats going on. Four days seems a long time to shut a resturant down unless the place is a serious health code violation. Anyone have any info on this one? I did notice one of the inspectors had the required CPR kit laying on the table and was taking numerous notes and writing reports.

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When I buy a bag of lemons I zest them and then juice them all. I freeze the zest in little baggies and the juice I freeze in ice cube trays and then place in baggies in the freezer. It's very convenient for baking and cooking.

We always make extra - doubling every recipe - to have leftovers and save cooking time.

If you eat plenty of salads, cut everything up and put into plastic storage containers as soon as you get home from the store.

making several days worth of meals ahead of time, always having fresh sauce frozen and also have veggies prepped ahead of time.

For boiling water--just put a lid on to bring it to the boil faster.

it's best to cook in large batches so you can freeze several meals for later.

I clean as I go.
:-)

I usually make dinner ahead in the crockpot and just drop it in to warm it up...

assemble your ingredients together ahead of time

...I prep a week's worth of fresh vegetables (i.e. washed, chopped, etc.) for cooking each weekend after my trip to the local farmer's market.

I line baking pans and/or cookie sheets with aluminum foil. Not only is cleanup a snap but almost nothing sticks so no need for cookiing sprays.

I freeze chicken stock in ice cube trays, I just take out a couple of cubes as needed for recipes.