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any other ideas about where to find that laser thermometer?

Arthur Schwartz' American Jewish Home Cooking (the title is something like that and it only came out last year) has a recipe for a Russian soup called schav. It isn't creamy unless one adds sour cream at the end-it's usually served cold and with boiled potatoes.

potluckcraft: perhaps your oven is miscalibrated and as a result it has "slowed" down. Your oven manual should tell you how to conduct the simple calibration test. Once you've done that and you've corrected the temperature you should of course try this recipe again. Brownie soup does have an interesting sound to it though.

Question for TamNgo; why not use strong brewed coffee in place of the instant coffee? Is it just a matter of dry v wet ingredient that would change the way the brownie comes out?

jlewfoodie, that was a beautiful way to put it..funeral food is anything that is served straight from the heart. Lovely and true. When my dad died in 2006 I didn't have to lift a finger for anything. After making sure there were round foods-symbolizing the circular nature of life and the first foods a mourner is usually given after the funeral-my friends, true to Jewish tradition, not only brought meal-type food (not just sweets) but also cleaned up after everyone and stayed for the evening prayers as well. This went on for 6 days. I was able to cry at will,( which was most of the time), or talk, or not. They took care of me in the best sense of the word.

I always bring food, usually not sweets because so many other people bring cakes etc when I go to a condolence or shiva call. In Jewish practice the food is really not given to feed all comers. It is given so that the family won't have to do anything about feeding themselves. I never expect to eat at a condolence call. However, I know that other people do and that families sometimes tell their visitors to have something to eat. To each their own.

My great-grandfather died when I was 13. It was the first family death I had experienced. After the funeral we had a gathering at a family apartment. I was appalled by what I thought of as a party atmosphere. What I couldn't understand then and only understood later as an adult was that people often need to talk about their loved ones and hear stories about them. At my dad's post-funeral gathering I couldn't get enough. I even told some and was able to laugh with everyone. My dad would have loved it. I know that some people don't want to hear a sound, some people definitely WANT the distraction of NOT talking about the deceased, and still others want something else. It is important to feel this kind of thing out and respect others' wishes. No one says you have to agree with them!

My advanced directive gives instructions for my post-funeral gathering; as I love to cook for friends and family, I want anyone who shows up to be fed (by a caterer, although anyone who feels like it is welcome to contribute) the way I'd want them to be fed; that is detailed and will be pre-paid. I also want my daughter to be cared for the way I was, but I know I don't have to have that in writing. I see nothing weird or morbid about this. It is like any form of pre-planning for one's own last days and funeral. It is a kindness to your family, especially if you know that things will have to happen in rapid sequence (as someone else said, Jewish law says 24 hours, 48 max if possible, and Muslim is similar). Catboy, you are a special person and your aunt was lucky to be able to do some of the planning with you. I am so impressed with you and yes, this is an outstanding thread. All the food suggestions are just right!!

Like many of you, I have a huge cookbook library. I have or have had subscriptions to CL, F and W, Gourmet, Bon Apetit, Saveur, CI, La Cucina Italia and on and on....but what am I using most often right now? Please contain your laughter..oh go ahead and laugh...Real Simple. There are no exotic ingredients (purple sweet potato vinegar?? oy vay), no fake food shortcuts at least in the ones I've seen, and have a lack of angst that I find truly appealing. You know a recipe is really good when it gives you ideas for changing it! Maybe it's just the heat...but I like the magazine's non-attitude.

Please tell me how to get good grilled chicken on a gas grill. I have a 4 burner (horizontal burners) Weber. I think I get the idea of 2 zone heating, certainly for non-gas grills, but I'd like to know how you can achieve the same good results with my grill. The answer is NOT to buy a "real grill" ;-)
I can't manage it. I admit to being a wuss when it comes to fire.

Kefi has lousy service, attitudinal waiters, no matter how polite you are or how early you get there so they aren't busy,it isn't around the corner from LC, and the food is, except for the meatballs, inconsistent. If you really want the Lincoln Center immediate neighborhood, here are a few suggestions for small plates/sushi etc:
The Empire Hotel has a tapas-like set up in the bar. Quite tasty and directly across from the plaza. Sushi-a-go-go may completely lack in atmosphere, but you can sit outside and have your sushi. Not bad at all. It is on Broadway right across the street from LC. Whole Foods is in the Time Warner Center on Columbus Circle and a resultant picnic in the park is always a good thing. Since your tonight is now last night, these are some suggestions for next time. If you had a great experience at Kefi and were not late for your performance, more power to you! I hope you had a fine meal and attended a terrific concert/ballet/show.

The question "what is the difference between a nook and a cranny" also makes me wonder what "grape nuts" really are. What the hell are THEY? They don't seem related to grapes or nuts, just like there is no English or muffin in the English muffin. Melinda, you go girl vis-a -vis your living situation. 1st amendment rights and all that...say whatever and whenever you want! No need for that negative comment, jerseywarren.
Besides, aren't we talking about English muffins? and now, maybe how grape nuts fit into the picture? ;-)

I think my oldest is "Tempting Kosher Dishes" which was put out by the Manischewitz company in 1930. Half of it is in Yiddish with English translations in the other half. It is also of the mostly non-measuring school of recipe writing, but there is one which I make every Pesach, the wine cake. Of course Mansichewitz would have a wine cake, which uses 1 cup of it! It uses walnuts and egg whites...and it is a real hit here. My high school friend's mother used to make it. I think it was the only thing she could make! On the back of the recipe card she gave me was its source. I finally found this little book at Bonnie Slotnick's cookbook store on W.10th St. in the West Village (NYC). Bonnie has collected what seems like thousands of old cookbooks and as I thought, she was the only one who had my little culinary gem. It wasn't the same price as it was in 1930, but well worth the money. If you are looking for something rare and/or unusual, go to www.bonnieslotnickcookbooks.com and try your luck. The shop is fun to visit but you have to call to find out when she's there. She's a fun person with a passion for her trade.
The other oldie I have is the Betty Crocker 1957 Boys and Girls cookbook. I'm saving it for my potential gandchildren, but I still like to look at it from time to time. Brings back nice memories....I began to use it in 1964.
One more thing: Jane and Michael Stern wrote a cookbook in 1984 called "Square Meals." It is really more of a food history book with some very odd recipes-and some good ones too-from the 1920's until the suburban boom of the 1960's. They credit the cookbooks they used for your further research. I got that one in an antique store! Makes me feel like an antique at the old age of 52....
anyway...this is a great thread.

I've put my 10 year old LC pot in the dishwasher many times and it comes out clean as a whistle with no damage to any part of it. This may sound like sacrilege to you, but it works and leaves no residue.

I love going to Mitsuwa, but I wish I didn't have to drive to get there. If you are going on a weekend you will want to find a bus from NY...the parking is someplace beyond awful. Way worse than the Harlem Fairway before they built the new lot. I have given up more than once.

That being said, if you can get a spot...it is a wonderful place indeed. Does the market have any other flavor of taiyaki? I'm getting hungry looking at the picture.

14 people here, one non-meat eater, one ovo-lacto vegetarian, one vegan:

apps: friend's homemade gravlax and accompaniments
hummous and crudité
"sandwich" of raw manchego cheese and membrillo past

Yellow Pepper soup (Moosewood Daily Special)

Turkey, unsure yet of what to do. It is a Kosher turkey so it is already brined and gravy. I will slather it in chicken fat, though. It is only 2x a year that I do this. It is better than butter!
Vegan lasagna-Moosewood new classics: good sauce and amazingly (to me) good filling.
Chestnut/Leek/wild mushroom/ herb bread pudding (Whole Foods Cookbook)
Friend's sweet potato casserole
Mashed potato casserole a la Rick Rodgers more or less.
Butternut squash/dried cranberries/dried sage/many onions
Green beans with almonds(friend is bringing)
Wild Rice/dried apricots/ something else is in it but I can't recall
cranberry sauce with sugar, dried apricots (can you tell there's a theme here?),a pear, golden delicious apple, cinnamon sticks and a pinch of cardomom
Cranberry molded salad, no jello included, just clear gel

Pumpkin Cheesecake
Lemon Tofu pie
Dark Chocolate (vegan) ganache
Fruits and probably a cheese

Gotta go get the fresh turkey waiting for me at ShopRite....

How about a manchego cheese and membrillo "sandwich"? I'm talking tiny (or not so tiny)squares of both, with the membrillo in the middle. You can put a toothpick in to hold it together but you could also just press it with your fingers. You don't need to buy a lot of manchego to make these little bites.
Another take on antipasti plate: everything from from a jar or a can arranged nicely on a platter: cut up roast red and yellow peppers, stuffed grape leaves, chickpeas with a little parsley or other herb sprinkled on them; and if you really want to knock yourself out, add those artichokes in oil. All from jars and cans and people love it. Provide toothpicks. Try not to let juices run all over the plate. That is a little harder, but it is possible.