Our favorite pre theater (cheap) is Uncle Nicks on 9th AVe and 50th ST

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Uncle Nick's
747 9th Ave, New York, NY 10019

Look at the Omega 1000 ( $199 at BB&B - 20% coupon) I think it is the best bet of the non ejecting Centrifugal juicers. Some people think the pulp ejecting juicers are easier to clean but you don't get as much juice from them You can get filters for the Omega which willhelp the cleanup

I've tried a couple of the Eco friendly products, Kirkland (Costco's house brand) and Palmolive and they didn't work very well at all. I found a Cascade product that is phosphate free that seems to work well ( though I think it has bleach in it)

Is there any difference between the Throwback and Kosher for Passover (which uses sugar instead of HFCS)?

I just tried a Regatta Ginger Beer and liked it. BIG ginger flavor but without the peppery burn of a Jamaican ginger beer. Though for day to day drinking I still prefer Vernor's

No, nothing boils, barely comes to a simmer and I only heat it till the sugar is disolved.

Doesn't surprise me that sugar looses 1/2 volume

If I make simple syrup 1 cup water + 1 cup sugar = 1 1/2 cups simple syrup

how much sugar in a tablespoon of this simple syrup?

my brain is just not functioning. 2/3 tbl?

Moran's in Chelsea Excelent food and can work with your budget. Tom is the banquet manager

there are 2 choices the $350 model and the $800 - $1,600 model. We currently have a GE $350 model and it is a real POS and I'm afraid anything else in the price range will be too. There is no washer arm in the top and it does a terrible job of getting things clean

At this point I think we will go with the GE Monogram (GE also makes a Profile) the Melli and Bosch both make 18" models but a lot more money. The Monogram vs the Profile: Monogram has 3 wash arms vs the profile's 2 more wash levels and more cycles the only drawbackis that is only comes in Stainless or custom Panel (built in)

GE Monogram: http://tinyurl.com/yk58ucz
GE Profile: http://tinyurl.com/yfgvxgf

Bosch: http://tinyurl.com/yftjknj
Trouble is I have a hard time find anyone that actually has them

I once saw Jacques Pepin using potato flakes ( instant mashed potatoes) as a thickening agent

Not sure I understand why you say "has to be raised on pasture". All ruminants, cattle, sheep, goats, bison (American buffalo) were "designed" to be raised on pasture but that doesn't stop the raising of cattle in high confinement feed lots with a diet of corn and antibiotics.

I've been very happy with Calphalon non-stick. You can get a 10" + 12" set for $50 or less

We have 2 sets of stainless. The better set is Guy Degruenne 18:10 which is the large European sizes. It was around $100 a place setting

Looks like this:

https://wineandtableware.com/store/products/Beau-Manoir-%252d-5-pc-set-by-Guy-Degrenne.html#

If you are looking at less expensive sets the one thing I think you should look for is to make sure that the metal is smooth on the edges of the fork tines, that is, between the tines. In many really cheap sets this is rough and doesn't clean easily.

I also found this interesting blurb about stainless comparing the different alloys

http://www.finishing.com/292/94.shtml

In short only looking at the metal percentages is like buying sheets by thread count only and not taking into account the quality of the cotton itself......but I digress

You should go to a store and heft the pieces in you hand and see how they feel. It's one thing hard to do over the internet.

Well this is past the OP's time period but since he/she lives in Ditmas Park there is John's on Cortelyou Rd. I don't think as tasty as the Stop and Shop Bakery but it is a real stand alone bakery if that's what you want

Red Hook Lobster Pound

www.redhooklobsterpound.com

but order now

I don't know how many Kosher bakeries these are left. The only one I can think of is Moishe's on 2nd Ave and about 7th St in the East Village

I always use the Original Toll House recipe and always get good reviews

http://www.verybestbaking.com/recipes...

A remote probe thermometer. Put the probe in the chicken, put the chicken in the oven, alarm rings when it gets to 162 degrees, pull out a perfect chicken.

Ice cream scoops for making cookies. I have a #40 (0.8 oz) and a #24 (1.3 oz) you could get a #60 for cocktail meatballs

Ceramic Spice grinders (they work for salt and pepper too)

I have some Arcopal "Gastronomie" that I bought at a restaurant bankruptcy sale. Each place setting include round plate, oval plate, wide rim soup bowel, coffee cup and saucer, demitasse cup and saucer and bread plate. The stuff looks nice and is darned near indestructible

I also have some Mikasa fine china, just plain off white

Pearl River mart is the best, but it is a couple of blocks below Houston

http://www.pearlriver.com

Try Chef Restaurant Supply or Bowery Restaurant Supply. Chef is on Bowery and Houston and Bowery is a couple of block south of them. Those are the best and cheapest.

There is also a Sur La Table on Prince between Broadway and Lafayette

I add seasoning, salt, pepper and any herbs to the roux before adding the cheese and macaroni. I wouldn't put it in the topping, you want it to infuse and be better mixed in.

Use whatever cheese you like. I usually use sharp cheddar, which I always have around (usually Cabot or Cracker Barrel bricks ) and add what looks good and is on special at the cheese shop. As I said last time I was inspired by this nice $8 lb Stilton.

Uncle Nick's 8th Ave and 30th.

Same menu as on 9th Ave and 50th St. Greek, lovely whole fish

Why no cheese? Aged cheese has less lactose in it then lactaid milk?

The last one I made was Cheddar, Jarlsberg and Stilton seasoned with a bit of gulden's mustard. Yes with a roux (there's another way?)

We go to El Greco for the view and the parking lot more than the food. I only get eggs and home fries and they've always been OK

Also like My 3 Sons on Ft Hamilton Pkway and 71st St

That's because the price of meat is subsidized by the subsidies on the corn the cows eat. Pasture raised beef is not cheap in the US

My only comment on wine ( and small refrigerators in general) is that the ones I've looked at are horribly inefficient and often take more energy to run than a full sized frig. Since I pay upwards of $0.25 a KwH (generated by 48% coal and 48% nuclear) I pay attention to those things

The Fountain on Atlantic just past Sahadi's is one of my fav falafels

I know about the Citicorp center on 53rd btwn Lex and 3rd and there is another atrium on the South East Corner of 53rd and 3rd