Rachel Perlow

According to The Food Timeline--Culinary History Timeline, the first children's menu was in the "1920s, U.S.---Children's menu from St. Clairs.'" This certainly pre-dates McDonald's introduction of their children's menu. According to Macs Happy Toys History page, "the idea of a Children's menu is born" in 1977, and in 1979 "the Happy Meal for children takes its place on the menu USA: The first one is called 'CIRCUS WAGON'."

Thanks for the menu planning ideas and concepts, Janit. My mother and I usually plan our holiday menus together. Having a menu planned ahead really helps when creating the shopping list and order of work as well. But I'd like to share one of my gaffs with you in hopes of a better menu next time. Shortly after returning from New Orleans a few years ago, we were very excited about bread pudding. I had never liked it previous to that trip, but tried so many wonderful varieties during the trip (for which I collected many recipes), that I just had to serve it as a dessert at Thanksgiving (just a few weeks away at that point). The problem of course being that the traditional Thanksgiving menu included bread stuffing and mashed potatoes. The starchy dessert was hardly touched. Assuming I still wanted to serve bread pudding for dessert, how would you have adjusted the menu so as to have people excited by it rather than disappointed?

Or ofoto.com?

That's the eGullet spirit!

Note: Sin Goong Jin has closed and we don't really care for their replacement (it's still Korean). I would recommend Koreana in Fort Lee, but it's kitchen is only open until 10-10:30 PM. However, there are many other Korean places on Broad or Palisade Ave in Palisades Park that are open 24 hours. We need other late night dining recommendations in here. I know Rosie's original post specified no diners, but not all diners are open very late. How about we use this thread as a resource similar to the Open on Monday thread and list all restaurants (diners and bars that serve real food (not just bar snacks) included) whose kitchens are open at least until midnight? It would be most helpful if you included the establishment's name, location (at least town & county), phone and hours.

There's actually another thread all about making felafel elsewhere on eGullet: Falafel, How do you make yours? (this is good research for when people tell you you are spelling or pronouncing "felafel" wrong!) Xaviar, have you read through that one yet?

Well, I got one response so far, from a guy who runs a falafel stand, but he didn't want to "join (my) website." Whatever. His recipe looked pretty good though: Falafel Nation.com

I emailed some hot dog cart sellers and a falafel vendor with a website to see if they have anything to add to this thread. Hopefully, Xaviar'll get some advice from professional street cart peddlers soon.

Does the vendor continually post notes on the boxes reminding people to pay? That's what happened at one office I worked at that had these types of open vending boxes.

But don't you find that the nested utensils (which happens if they are all the same type in the basket) don't get cleaned properly? I love my Miele dishwasher. The flatware goes on its own very shallow tray with tines individually separating each utensil.

Like these? They look like the kind delis put cole slaw in. The 2 oz size seems right to me, be sure to order the correct sized lid as well. Hmm, is it just a coincidence that the cups sell in packages of 250, while the lids (medium lid for 2 oz cup) sell in packages of 100? Well, at least they're cheap. An order of 2 packages of cups and 5 packages of lids (500 sets) would only be $19.15 + shipping. While you're at it, you should probably get an appropriately sized disher from them to make filling those cups easier. I think the 1 5/8 ounce disher would be the right size to quickly fill the 2 oz cups.

Moderator Note: Merged some new Jocelyne's threads into this one, and deleted a few posts which then seemed unnecessary (links to threads no longer in existence, for example).

What is your business, lincolneinstein? And welcome to eGullet!

I think the idiot producers didn't realize who he was, or they would have shown someone reacting to him entering the place. "Hey look! It's Gina Gershon!" Who cares? Eric Ripert just ordered Mama's Meatballs! Can I get a picture of him naked with the meatballs? Could you sign it? To Rosie... Seriously, he probably asked to not be named. Did the guests have to sign a waiver upon entering to allow their images to be used in a TV show?

I was at my brother's house yesterday and was reminded again how nice my sink is. Their's is large in inches square, but shallow in depth (5 inches?). No soap dispenser, no spray nozzle. How can they survive? (This is, of course, a joke. Because their house (and kitchen) is a thousand percent tidier than ours.)

I can't believe no one has quoted Rocco's voice-over line from early in the episode, and I quote (as he slips into a banquette of a bevy of blondes): "When people come to Rocco's, they want to see Rocco. So, the most important thing I can do is be with my customers." (This was right before The Glamazons entered, to a tuba solo and with people gawking as if they'd never seen fat people in their lives, let alone wearing a sexy dress. How insulting! Give me a break, this just shows that the producers of this show haven't got a clue.) Excuse me, but if I go to a restaurant called Rocco's, I want Rocco in the kitchen preparing my food. OK, I know usually the name chef isn't always in the kitchen (Hello Emeril), but "the most important thing" for a name chef to do is make sure his restaurant is functional before he gets to schmooze. If he's worried about the food being served cold, get in the kitchen and expedite, don't walk around the dining room asking Fisher Stevens if his food was cold. The voice-over also seemed poorly timed. I feel it was a last minute addition to the episode. Like maybe he's been hearing the feedback from the (Ahem!) media about how he should be in the kitchen, not glad handing the guests.

From the As America Eats, So Does Fat Guy thread: Just about every buffet here in Houston has these things. I have never heard of them referred to as "Rangoons" but maybe it is just that I am not paying attention. I have often thought that the cream cheese won-ton thing was weird. Like you, I wonder... What's up with that? Cream cheese??? I like them with hot mustard and soy. For the New Jersey crew- they have these at the Shanghai restaurant in River Edge-this was their "on the house" thing if you bought over I think 25 dollars worth of food. Weird thing yes but I rather liked them but Shanghai made them good. I've seen them elsewhere and they've been horrific. Coincidentally, we decided to check out this place last night. We had planned to go to the Oradell Diner, but it was closed by 9 PM on a Saturday night (also closed tonight at 7:20 -- are they just closed all weekend???). We didn't feel like BBQ (Finks was nearby) so we decided to eat at the Shanghainese restaurant we've passed a hundred times. At first we expected it to be an Americanized chop suey joint, with its red leatherette booths and all. But after a review of the menu, a perusal of the displayed dim sum examples, and a chat with the hostess, we ordered a little more adventurously. The appetizers seemed to have potential. They were tasty, but obviously reheated versions of what sells more strongly at lunch time. A big hit with Jason and Jon was the mah-la (very very hot) Green Tree OX. This was a hot pot type dish of beef with vegetables and a spicy combination of seasonings which might have included the infamous Sichuan Peppercorn. A dish we all liked was the Shredded Pork with Hot Peppers and Firm Tofu. The hot pepper was of the jalapeno or serrano variety and I was able to enjoy some of it (as opposed to the one bite taste of the beef dish, I'm a wimp). We all also enjoyed the Haar Moon Noodles, which elsewhere may have been called house special mai fun. A very clean and light version, a nice foil to the other highly seasoned dishes we ordered. The only disappointment (to me) was the Chicken and Ginger in Clay Pot. I expected a braised casserole type dish with a strong ginger flavor. I couldn't taste any ginger and the chicken was fried. It was more of a stereotypical "General Tso's Chicken" then a clay pot dish. The clay pot just seemed to be a serving vessel. So, does anyone besides Dumpling have any experience with this place? Dumpling and others, what dishes do you recommend we try next time? Shanghai Restaurant 606 Kinderkamack Rd, River Edge, NJ 07661 Phone: (201) 261-7767

Sorry for the delay. Pics added, above.

The bacon turned out nice and crisp without being completely dessicated. I've done it on a rack before, but find you need to clean the pan just as much and also a PITA to clean rack. Pretty much the same with foil lined -- once the grease is on the pan you have to clean it anyway, so what's the point? I soak the pans for a while and then clean, not too bad a job but needs to be done by hand, not dishwasher. Apple Thorn Valley Deli Thick Sliced Bacon: Ready for the oven: After 10 minutes cooking: 20 minutes cooking: They were flipped at this point and cooked about 15 more minutes at 350. 35 minutes: Drain the grease at this point (before flipping, so the bacon sticks to the pan slightly and won't fall off): 40 minutes, flip then another 5 minutes in a turned off oven: On paper towels: Yum, Bacon & Eggs (the hash browns weren't as burnt as they look): Total cooking time about 45 minutes (may have been a little longer do to photographing delays ). You may have noticed I made a lot of bacon. It was a 3 pound package and I cooked about 2/3 of it. The remains go in a paper towel lined ziploc bag for BLTs, salad topping, etc. over the course of the next week or two. As long as you're cooking messy bacon, you may as well cook a mess of it!

Hmm, that's a tough one. When you say "traditional in their tastes" what does that mean? Do they like egg foo yung, chow mein, beef with broccoli, lo mein? If so, I wouldn't necessarily recommend China 46. We generally avoid their Rich Tradition in America menu. However, if you want to try some more interesting, but not too challenging dishes, I'd recommend the following: Appetizers: Spicy Capsicum Cellophane Noodles*, Steamed Little Juicy Pork Buns with or without Crab Meat (Shao Lung Bao), Pan Fried Shanghai Buns, OX Tongue & Tripe in Hot Sauce, Duck Tongue in Spicy Sauce (tommy loves these last two) Fried Rice: Yang Chow or Chicken & Ham Fried Rice Noodle: Stir Fried Shanghai Noodle or Stir Fried Rice Cake w. Pork Vegetable: Sauteed Greens with Garlic (Baby Bok Choy, Spinach, or Mustard Greens) or Sauteed Snow Pea Leaf Tips Chicken: Basil Chicken, Chicken with Yellow Chives Beef: Beef with Chinese Broccoli, Beef w. Hot Green Pepper & Firmed Bean Curd, Beef with Vegetable in Roast Pepper Sauce* Pork: Pork Chop Sauteed w. Pepper & Salt, Ruby Pork (only if there's at least 6 of you, order Sesame Buns to go with, if just the 4 of you, try the sizzling lamb & sesame buns (on the board) instead) Seafood: Any of the Shrimp dishes, even the plain sauteed shrimp is very good; Steamed Flounder, Any of the Crab or Lobster dishes on the board; if you like escargot, try the Snails with black bean sauce (on the board) Dessert: Pancake Stuffed w. Sweet Bean Paste or Black Rice Ball w. Peanuts * Warning: This dish contains Sichuan Peppercorn, click for more details. Some love it, some (me) think it tastes like battery acid.

I can't be bothered reviewing this whole damn 4 page long thread. Am about to cook thick-pre-sliced bacon on a sheet pan. Will lay them out in a single layer. Will start at 350 F so someone has time to respond: What the best temperature and timing? The last couple of times I cooked bacon I started at 400 with convection and saved the bacon just on the border of being burnt. We like bacon crisp yet still chewy, it shouldn't shatter at a touch. Please help.

I understand what you are saying weka, and appreciate and agree with the sentiment. But, since the eGullet Store is our entity, it would complicate matters to have the shirts make money within the environment of Cafepress.com. Much better for either the shirts to be printed locally and sold at the event (which we've pretty much ruled out) or a donation box be made available to the attendees (which I think is being done).

Directly from the Simpsons: Homer: Are you saying you're never going to eat any animal again? What about bacon? Lisa: No. Homer: Ham? Lisa: No! Homer: Pork chops? Lisa: Dad, those all come from the same animal! Homer: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.

Milton Waddams: [talking on the phone)] And I said, I don't care if they lay me off either, because I told, I told Bill that if they move my desk one more time, then, then I'm, I'm quitting, I'm going to quit. And, and I told Don too, because they've moved my desk four times already this year, and I used to be over by the window, and I could see the squirrels, and they were merry, but then, then the cafeteria switched from regular to Canadian bacon, but I kept my a stash of Oscar Meyer because it didn't bind me up as much, and I kept an electric skillet for the bacon and its not okay because if they take my bacon then I'll set the building on fire. -------------------------------------------------------------------------------- Peggy: Now Milton, don't be greedy, lets pass it along and make sure everyone gets a piece of bacon. Milton Waddams: yea but last time I didn't receive a piece. Peggy: Just pass. [the bacon passes and everybody but Milton gets a piece] Milton Waddams: [whispering] I could set the building on fire. -------------------------------------------------------------------------------- Bill Lumbergh: Milt, we're gonna need to go ahead and move you downstairs into storage B. We have some new people coming in, and we need all the space we can get. So if you could go ahead and pack up your stuff and move it down there, that would be terrific, OK? Milton Waddams: Excuse me, I believe you have my bacon...

I don't go to Fuddruckers anymore. If forced, I'd order my burger well-done.