Rachel Perlow

Yesterday morning I gave thanks as I put my hot from the oven sheet pan with sizzing bacon (& grease) directly on my Silestone countertop. Previously, I would have had to make sure to have hot pads out or the stove top clear to place the pan on its heat resistant grates.

I don't understand why you couldn't wait to see what the sound level would be after they turned down the sound. I'm sure, if the music was as loud as you described, that you weren't the only one complaining. Leaving without giving them the chance to adjust the sound level seems a little unreasonable, unless you object to all music whatsoever.

Just a side note... What frequently happens with these large group situations is that the foodie of the group has done a bunch of research, but then no one listens to them. The group complains they're tired, "let's just go to the hotel restaurant" says a particularly grumpy and hungry adult, "I want a hamburger" whines the youngest child. Be strong. Insist. Threaten to go there by yourself if they all want to not experience the local flavor. Drag them. Of course your group may be of the rarer variety. The "Fabulous! thereuare has done all this research for us. Let's all go to where the good people at eGullet are sending us. They won't steer us wrong!" variety is a protected species.

Nothing is cheap in that area. But at least with La Tasca you can easily walk from your hotel, and it was definitely less expensive than the hotel restaurants, which were ridiculously overpriced. You pass it on your right as you turn right into the hotel drive (so it'll be on your left when you walk - cross the street by the car rental outlet and turn left and it should be on your left a few doors up). It is actually the hotel restaurant for a small hotel, but has an entrance from the street. I'm sure it will accomodate your large group. I remember they had a lot of fish & seafood on display in the front, so even if someone isn't that into going local, I'm sure they can get some simply cooked fish. Since you are only there one night and you don't arrive until 7 PM, I think it's your best bet. If for some reason that restaurant doesn't work out, I remember we also went to a big Cuban place in town that was also very good. I think the cabby recommended it. But best not to go exploring with that many people. Please report back and let me know if this place (especially the asopao) is as good as my memories.

Sounds like this is what Elyse needs. I remember when I was shopping for my KitchenAid, the demonstrator at Fortunoff disuaded me from buying this model because the extra power and circuit breaker reset was useful for those kneading large quantities of bread dough. If I wasn't doing that, I didn't need to spend the extra $ and the 325 watt would suit my needs. So that's what I got. Sounds like you need the 350 watt pro model. And at least 3 or 4 bowls. Edited to disable link...

I totally agree with you. If fact, in the catalog photo, it looked flush to me.

If we can't provide Elyse with one or two recipes (not suggestions of sites that might have recipes, but actual recipes or specific link to a specific recipe), then can we at least offer suggestions of how to politely tell the very persistant and guilt-tripping customer (that I witnessed), that she just isn't able to make what he's requesting? (BTW - Just to make life harder, I think it was the same guy that didn't want any nuts either.)

There's color matched sealant (caulk?) joining the sink to the countertops. The right hand sink is smaller and shallower than the left hand sink, that is where the garbage disposal is. Cost: originally $1400, $200 discount after I saw it on sale 5 months after we bought it, saved us $300 on countertop costs since there were no add on costs for cut outs* as there would be for top or bottom mounted sinks/faucet or soap dispenser holes, so net was ~$900. Still expensive, but it's a really cool looking sink. * That's where they get you, especially with granite or Corian countertops - all the extra charges for cutting holes.

350 for 30 minutes w/out convection. Better. Not quite as puffy as the ones cooked with convection, but crisp outside and strechy chewy center. The outside is kind of dry though, do you think an egg wash on the top would be appropriate?

Just got a fan blowing in it. Makes things crisper and the oven temp stays more regular or something (you're supposed to set the temp 25 degrees lower than the recipe calls for). Next time, I'll do 350 without the fan on.

Whazzat? This?

The scoop pictured above is about a 1" sweep disher. I baked a few more at 375F convection, at 25 minutes they were a little over done and mostly hollow inside, like a crunchy-cheezy pate a choux (cream puff shell). Do you think if I cook them lower, say 300, they'd come out chewier? Or are they supposed to be puffs?

Best Foods/Lipton/Unilever (whatever they're called now) has one in Englewood Cliffs. I temped there in the Ragu department for a while and got to sample various products.

From left to right: 25, 30, 35, 40 minutes at 325F convection. The 40 minute was definitely the best. I think next time I'll bake at 350F (still convection). 30-35 minutes will probably be right. These puffed up a lot more than the ones Elyse made for the NY potluck, maybe convecton baking has something to do with that? The batter is much firmer and crumblier than I expected as well. Elyse, did you roll or pat the balls before baking (after scooping with disher)? I'm wondering why mine are cracked on top and your's weren't.

Could you maybe do half prunes, half dates? I vastly prefer prunes to dates. And I think the texture will work better with the foie as well.

no, me snarky, tommy mean. If you'd had samples of the pao de quejo out, you would have sold out. I'll let you know how the pies did at Saigon Republic tomorrow.

Current RSVP list: Alanz + Lauren & Joshua - enigmatic pasta (3) Andrew Fenton & the Mrs. - Banana Pudding (2) Curdnerd & family - mac & cheese + supplying the location, that's enough (Cheese Shop will be open for the first hour or so of the event) (5) Dbrociner + wife, Stephanie, and daughter Sophia - sweet potato casserole and garbage bags (3) docsconz + wife & kids - home-made fresh apple-cider (5) Double 0 + family - collards and maybe a tray of mac & cheese* (*see Curdnerd's post about mac & cheese) (4) dumpling - non-alcoholic drinks and/or dumplings and/or wicked good blueberry PIE (1) Elyse (took johnjohn's offer of a ride) - bringing pecan pie (1) Fat Guy & Ellen (2) Fink - bringing the cooked pig(s) at the reduced price of $4 per person (1?**) herbacidal (1) hjshorter (Heather & Scott) - (maybe 2?**) howard88 - Cole Slaw (2) Hscottk + wife - baked beans (2) Jason & Rachel Perlow - name tags, ice, homemade sorbets/ices, maybe ice cream (2) jmcgrath - smoked chicken? (1?**) jogoode - maybe (1?**) johnjohn - brownies (1) (offering rides from NYC or Long Island to Elyse...) Jonathan Sibley (1) JosephB & Donna, (sans puppy) - corn and tomato savory pastry (2) KatieLoeb - Pastitsio (1) herbacidal - (1?**) hillbill - (offering rides from Staten Island/Ferry) - (maybe 1?**) Kim WB + guest - dessert from Pierre at Wegmans and a case of bottled water (2) Lisa1349 + guest - PA Wine, Mint Juleps and Victory Beer from Downington, PA (2) Liz Johnson + husband - Dr. Pepper Cake,a table? (2) LReda & Sue & children (2-6?**) =Mark - ice, marinated grilled portobella mushrooms, table & chairs (1) NewYorkTexan - maybe (1) pnapoli + guest - cornbread & chili (2) Randi + friend - fresh fruit and a dip for it (2) rlibkind (Bob & Jean Sue) - baked beans (2) RockADS21 + Mrs. Rock (2) Rosie & Lowell - napkins, health salad (I think that's some kind of cole slaw) (2) sabg - (1?**) Slkinsey + bergerka - Ginger Snaps (needs a ride from NYC), derby-style bourbon pecan pie (2) SobaAddict70 - spicy marinated olives, some other appetizing tidbits (1) Suzanne and HWOE; potato salad of mysterious ethnicity (2) Suzilightening - since she's planning on arriving late, she should probably bring a dessert (definite maybe) (1) Tommy & the Mrs. - non-food stuffs (ice, paper plates, cutlery , napkins, cups, garbage bags) (2) Right now we're at 74-80 approximately. **Please confirm your numbers, especially if there's a question park next to your entry above. To Summarize Curdnerd's post/rules: 1. No Dogs. 2. Making mac & cheese. 3. Kids Welcome - someone needs to organize some kid activities and parents need to supervise them at all times 4. We're going to be using lots of small tents. 5. Cheese Shop will be open for the first hour or so of the event. 6. place marker. (perhaps a cap on the number of people? or parking instructions?) Other notes: 1. We must completely clean up after ourselves. Everyone bring an extra bag or two and leave with some garbage, please. 2. Tents (not camping tents, party tents), tables & chairs -- the more the merrier. 3. The pig is $4 per person (kids count) 4. Remember to check the RSVP list for what you offered to bring -- and before posting that you are thinking of bringing baked beans, I think two people making baked beans is enough. Excellent suggestion, tommy. If you are bringing your food in a cooler, take note of above. Current Menu: The menu, so far.* If you are still trying to figure out what to bring... I think we are short on veggie (not starchy) side dishes. Also, we need bread. Some iced tea and lemonade would be nice. More appetizers. Beverages home-made fresh apple-cider bottled water BYOB PA Wine, Mint Juleps and Victory Beer Appetizers Dumplings? fresh fruit and a dip for it (or is this a dessert?) marinated olives French Kisses (dates & foie gras???) Mains ROASTED/SMOKED PIG - that is the point of this whole thing, right?) Pastitsio Chili Sides Starchy enigmatic pasta mac & cheese sweet potato casserole baked beans (2 people are bringing baked beans) corn and tomato savory pastry potato salad of mysterious ethnicity corn bread Veggie Collards Cole Slaw marinated grilled portobella mushrooms health salad Desserts Banana Pudding blueberry PIE pecan pie homemade sorbets/ices brownies something chocolate from Pierre at Wegmans Dr. Pepper Cake Ginger Snaps derby-style bourbon pecan pie Misc (aka the more the merrier (TMTM)) Dry goods tables, chairs, tents ice * If what you offered to bring isn't on the list, please PM me with edits. I'm bleary eyed after (BRUCE) concert tonight.

The big pecan cookies (in the upper right of the cookie pic) were really cool looking, like sand dollars.

Haven't been to any of Tim Schaefer's catered events, but his restaurant is awesome, and he's a really nice guy. So you may at least want to interview/review menus with him.

Paper towels work better and help with clean up more. PS - I'm going to the Springsteen concert tonight!

Thank you Elyse. (I forgot that snarkiness doesn't come through without emoticons.)

If you do decide to offer a meat option, do not fry it in the same oil as the falafel. Many people who would be interested in your product might be vegetarian, and would then consider it tainted. As for the balls breaking apart, that always happens to me. I do have a solution, but don't think it's "authentic" enough for a restaurant. I scoop the batter, using a 1" disher, into mini-muffin tins. These have been sprayed with olive oil and also, spray the top of the felafels with OO, then bake. They don't look right but they taste great and are less greasy. Where are you planning on being located? I suggest a busy pedestrian mall or another touristy location, perhaps in Old San Juan. If McDonalds can be there, why not a falafel stand? I remember in Hawaii, about halfway through our trip, we thought a Jewish Deli would do really well in Lahaina. You just get tired of whatever the local food is about halfway through a trip, and something, anything, different is welcome.

Poor Fink, yeah, lets load him up with quarters.

We'll pack our cooler with potable ice, since we're bringing a frozen dessert anyway. Re: dry goods. Did a little online research. OfficeMax has good prices on SOLO plastic-ware. Plastic Party Plates are either $7.50 for 108 or $12 for 120 (I'm not sure which style is which size, so I wouldn't order online). Heavy Duty Cutlery is $7 for a box that contains 100 each of knives, forks & spoons. 16 oz Cups are $8 for 100. So, it would cost someone who doesn't feel like cooking ~$25 to get enough for everyone. That sounds in line with what many people are spending in time & ingredients for the dishes they are bringing and therefore doesn't seem outrageous to me. Of course, right now tommy is the one who volunteered to bring stuff, so . . . Staples prices are higher for the SOLO products, but they have more variety in the products offered, for example Hefty Foam Plates are $5.25 for 125, but I'd get 2 packs since they aren't as sturdy as the plastic plates. Another option, is for everyone to clean out their miscellaneous paper goods (I think this should be in addition to someone bringing just enough for everyone as outlined above), that way there'd be extra plates too. I know I have some Cinco De Mayo party plates in the back of my pantry...

Um, Kim, since there are already a few people who have either volunteered to bring paper goods or have professed not being able to cook and are therefore willing to bring such items, or just haven't signed up for anything yet, I don't see why it would be necessary for everyone to chip in more cash. If everyone just brings an extra grocery bag and takes the garbage with them, the cleanup should be simple too.