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Old 01-17-2007, 03:45 PM   #1
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Location: Eastern Long Island, New York
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Hi Folks

I ran across this site when researching Espazote. I belong to a few forums where people don't seem to be nearly as pleasant as the posts I've seen here.

I grew up in Brooklyn, NY and have some knowledge of Brooklyn's 'cuisine' (circa 1950's), spent two years in the Livorno area of Italy, and have spent some time in Switzerland and Germany. I'm somewhat acquainted with Slovakian and Hungarian foods and really get a kick out of the variety of foods available from the Russian community in Brighton Beach , Brooklyn. I was glad to see favorable mention of Penzeys on this forum but am concerned that their expanded presence at satellite stores will somehow negatively affect their business.

Sorry if I rambled on too much. Am looking forward to going through this forum's posts in great detail. If I'm lucky I'll be able to get the skinny on how to make Laugenwecken!


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Old 01-17-2007, 04:45 PM   #2
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Welcome to our comunity.

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Old 01-17-2007, 05:44 PM   #3
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Hi and welcome, so glad that you found us. It really is a nice place. Our members really care about each other.
Don't let yesterday take up too much of today. Will
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Old 01-17-2007, 06:19 PM   #4
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Pull up a chair. Have fun exploring the forums.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 01-17-2007, 06:22 PM   #5
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Hi, welcome to the group! It's a fun place.
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 01-17-2007, 09:29 PM   #6
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Hi Bjpb. i remember a radio show, same name. Are you familiar with Modovan food? Similar to Hungarian, very Russian. Fellow fro Peace Corps returned to Portland, OR, opened a corner cart selling coltunasi (similar to ravioli, but in Moldova grease laden) and placenta (filled bread type roll--even greasier) He did not soak in old greaee--sells out before closing every day! My landlady often gave me some of theirs. I usually fed the goats on the way to market. But, now I also make a version with less gease, meat and cheeses that are not half spoiled. Big difference. Yet, oh to have some of the Easter cakes, chicken in aspic, borsh--in all its forms, and of course the underripe walnuts served with the greatest, new, home made wine -ahhhh, noroc! bun ziuia from graysmoke
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Old 01-18-2007, 12:29 AM   #7
Join Date: Nov 2006
Location: Canberra, Australia - The Nations Capitol and Home of the Pollies
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Welcome to the forum! One of my uncles used to live in Livorno. My mother was Italian so I have a few relatives in Italy.

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Old 01-18-2007, 12:37 AM   #8
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Hi and welcome to DC, an interesting and beneficial site. Have a great time here!
The proof of the pudding is in the eating!
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Old 01-18-2007, 10:41 PM   #9
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Welcome aboard!
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 01-18-2007, 11:47 PM   #10
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So glad you found us! Yep, this place is full of really nice people

Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
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