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I've used Jeni's cookbook to make this ice cream. Since it's for home cooks, she comes up with some very interesting "stabilizer" options, including using some cream cheese (for the rennet) and corn starch.

Kenji...have you tried any of these?

One can certainly have fond memories. About 20 years ago, having avoided red meat for a good decade, some Calvin Trillin column had me craving a burger. I took a trip down to Nicks, sat at the counter for a cheeseburger and a milkshake, and haven't looked back since. I'd love it if Nick's boosted the quality--they used to be the only game in town in the UWS which made them ideal for a slice or a burger. It would be good to return for more than simply nostalgia. Oh...and last time I was there, I was disappointed to find out that the "closed circuit view of the pizza joint" was no longer there on the Burger half. Instead, a loop of Three Stooges videos....which wasn't half bad either.

I've got the older 1.5 quart Cuisinart (and love it). Does the new panel fit it? And which one is it on the Cuisinart site (assuming it can be purchased separately)?
http://www.cuisinartwebstore.com/products/icecream_yogurt_accessories

This is just plain silly. Last time I checked, you either weigh your ingredients or use volume measurements. So why have a device that does neither particularly well.

One of the few decent places to eat in Riverdale. Always reliable. And you're right on about the age...which makes the service that much nicer since they have to deal with picky "alter kakers" all day long. Alsow worth a trip down the block afterwards for some babka from Mother's Bakery.

Rosanne:
Was the West Philly deli Koch's? Tiny place. Family run. Long line. Lots of tastes?

How can he be on TLC? He's neither a dwarf nor the (known) father of dozens of children.

Some mustard. Maybe a slice of swiss or provolone or a spread of brie. Melted.

Maybe you're not making it to Vern's because, according to the awning, it is Fern's.

That said, I love the Hackensack White Manna. Small? Yes. Crowded? Yes. But the service is always nice, the food tasty and freshy, and there's something in that griddle...

How sad.

I've been going here since it was just Sal's and located by Symphony Space. When that one closed, I was relieved to find it re-open right around the corner from where I lived (saving me 5 blocks) as it took over the space from a vain attempt at a slice place from a few neighborhood guys (one of whom went on to start the local video store). Anyway, the place had character -- not in the decor which stayed the same as the neighborhood guys (in case anyone wondered about those posters) -- but in the guys behind the counter. And a slice is always good for four or five glasses of water an hour later.

Sal will certainly be missed. And Carmine...my condolences.

I buy it at Fairway all the time. I go to the uptown one, but I'm sure they stock it in Brooklyn too.