The buns at Momofuku are great, as is the soup, but they’ve gotten too big for themselves – it’s really not much fun anymore given the insane crowds and the way that place believes its own hype. For awhile there when it first opened, every time I went back the prices had risen by a dollar. Now it’s so trendy that I saw Martha Stewart there last time, and I can’t even remember all the star sightings my wife has had there.

But damn, that Berkshire pork keeps me coming back every time.

I grew up with chives too although my grandmother, who had a chive garden at the side of her house, had a Russian accent, so it never sounded as smooth as shive. It was more like tchiive. Brings up fond memories.

Leeks got big in the early 80s and then lost steam (or got pricey). I love them.

Love, love love escarole. Sautees nicely. For sald greens, I’m into frisee these days, althoug I’m too chicken to add lardons.

As for Steely Dan, I simply don’t agree. I neither love them or hate them. Fagan and what’s his name. Decent studio guys from Bard. Hey Nineteen is a good song. Ricky, Don’t Lose That Number is annoying. Rock with some quasi jazz elements. Like them, don’t love them.

Though in those days, we always ate at Jerry’s,(old Sicilian guy) which was on J and 13th, then moved to J and 14th…everyone on the block was either a Jerry’s person or a Di Fara person..those days long gone as I heard Jerry went kosher when the neighborhood demographics changed to mostly Orthodox Jewish..

with all the great food in Japan, Brooklyn Pizza is the one thing they just don’t have..sigh…truly an awesome gift Alex, enjoy!

My mom always grew chives in her garden. I remember my younger brother picking it and eating if just like that. I like that it’s become popular these days, it deserves some love. My man Jacques Pepin seems to finish every dish he makes with some “Shive.”

You know what burns me? That leeks are treated like a specialty food over here. It was a staple in my mother’s kitchen when we were kids, and being a French-speakin Belgian, she grew up with it as a staple in her mom’s kitchen. No way it should be as expensive as it is here.

On the other hand, escarole is a good bargain for bitterness instead of radiccio which is like three times more expensive.

Rosemary is another taste that I’m burned-out on though it is essential as you mention for meats and fish, great winter time flavor.

The olive oil I got is in a tall, dark, elegant bottle. It says No 1 LORENZO and then a whole bunch of stuff in Italian. LOL.

Love thyme. Although, I would like to give a shout out to rosemary for meat and sage for fish. Cilantro for southwestern. Lemongrass for asian.

I haven’t broken it out yet and I will only use it sparingly, to finish a dish or on a salad.

I don’t have many indulgences these days–money used to just burn a hole in my pocket–but one of them is olive oils. Not that I’m some expert, but I usually have at least 2 or 3 bottles in the house at one time, which I consider a real treat–one for every day use, and then a couple of fancy ones.

I’m so over balsamic vinegar but it’s hard to sniff at the good stuff, which I’ll pour out onto a spoon and just drink straight up. In Modena, the wealthy women used to get a small bottle of aged balsamic vinegar for their dowery and it would be drunk like port.

For the past few years, I go on serious herb kicks. For a long time it was tarragon, which reminds me of my grandparents in Belgium. These days, I’m nuts for chives, and mint–hello Asian cuisine–and for winter cooking, thyme.

you’d also need to get a slice from Spumoni Gardens for the best sicilian in town…

So, after poring out my soul, I’m more likely to fill my gut with brisket!

What Olive oil from SIcily did you get?

P.S. What a thoughtful and imaginative gift.

Though, truth be told, I’m almost more interested in how that Sicilian olive oil tastes – what is your plan for it, Alex?