Rachel Perlow

Are you talking about the larb balls? If so, I have no idea what the function of the toasted rice powder is. I suppose it provides a little bit of filling/binding plus a toasty flavor. But it could probably be left out without detriment. Maybe toss in a handful of panko breadcrumbs instead?

It was done by a graphic designer friend of ours, but we paid for it and have the rights to use the design as we see fit. But, no, she won't be doing the Pig Pickin' t-shirt design.

Both sound good to me and neither are claimed right now, so just say what you want to make and it'll be added to the list.

I saw it. Is it close enough to yours to bother making? (Don't worry, I'll still come to buy some batter next week.)

Current RSVP list: Alanz + Lauren & Joshua (3) Andrew Fenton & the Mrs. - Banana Pudding (2) Curdnerd & family - supplying the location, that's enough (unless you'd like us to sample some of your bread & cheese ) (3?) Dbrociner + wife, Stephanie, and our daughter Sophia - sweet potato casserole and garbage bags (3) Double 0 + family (4) Elyse (wants a ride with the Shaw-Shapiros) - bringing pie (1) Fat Guy & Ellen (2) Fink - bringing the cooked pig(s) at the reduced price of $4 per person (1?) herbacidal (1) howard88 - Cole Slaw (2) Hscottk + wife (2) Jason & Rachel Perlow - homemade sorbets/ices, maybe ice cream (2) jogoode - maybe (1?) JosephB & Donna (& pup? Are we bringing our dogs now?*) (2) KatieLoeb - plus others from the Philly area (1) Kim WB + guest - dessert from Pierre at Wegmans :) (2) Lisa1349 (1) LReda & Sue & children (2-6?) =Mark (1) NewYorkTexan - maybe (1) pnapoli (1) Randi + friend (2) rlibkind (Bob & Jean Sue) - baked beans (2) RockADS21 + Mrs. Rock (2) Rosie & Lowell - health salad (I think that's some kind of cole slaw) (2) Slkinsey + bergerka - Ginger Snaps (needs a ride from NYC) (2) SobaAddict70 - mostarda or a fruit chutney is in order, to go along with some of curdnerd's cheese (1) Suzanne and HWOE; potato salad of mysterious ethnicity (2) Suzilightening - since she's planning on arriving late, she should probably bring a dessert (how late are you planning on arriving?) (1) Tommy & the Mrs. - non-food stuffs (ice, paper plates, forks etc, napkins, cups) (2) Right now we're at 54-58 approximately. Please confirm your numbers, especially if there's a question park next to your entry above. Also, start thinking about the dish you are planning on bringing and post it, and if you have folding and/or lawn chairs and/or folding tables, I think they may be welcome as well. Reminder about the facilities provided by Curdnerd: Curdnerd - there was a question above about dogs, whether or not they are welcome, please address this, thanks. What is the people capacity of the site?

Mmm. I just had a BLT for lunch.

Oh I am just so mad at you. I was so craving the cheese bread this afternoon, I would have actually been willing to make them from scratch. But I couldn't. Because I didn't have the recipe. Are you going to have the batter on Thursday? If you are, I promise to come and buy at least 1 quart. Could you at least tell me the special ingredient that you have to go all the way to Queens to purchase? Perhaps if I knew there was an ingredient in there that I couldn't get locally, I wouldn't feel so bad about not being able to make them. Come on, PM me the recipe. I won't tell. Promise.

I made the Baked Broccoli recipe tonight - came out wonderful. Since there's cheese on top at the end, I'll have to remember to use a little less salt next time (I sprinkled pretty generously, since I was using water instead of broth). But it was very very good. Actually, since I was making pork chops on the Weber, I cooked it on there in an aluminum pie tin. Worked out well as the chops came off just about the time the foil needed to come off the broccoli and the heat raised for 5 minutes. Just enough time for the chops to rest. However, I am a little confused about the title. The recipe says baked broccoli, and I think that is a more accurate description. But the article is about roasting vegetables, especially broccoli.

Hey Shugga, where'd you go?

Also, there's usually not more than one or two (usually one) bake goods table at Farmers Markets.

It's pretty equidistant from both start points. Unlike Paramus and Ridgewood, which are relatively close to New Milford, but just as far as driving to New Milford from Wayne.

As you predicted they were kind of stale the next day. When heated up in the toaster oven for 5 minutes they were 80% as good as the ones served fresh from the oven on Saturday. Therefore, the best way to sell them is frozen batter. The problem may be in keeping the samples fresh enough at the Farmers Market - any chance you'll be near an outlet in order to plug in a toaster oven? I'm sure you won't know this by Thursday, but it may be worth investigating while you are there. It seems to start late enough that you may be able to convince a local coffee shop or restaurant to allow you the use of an oven for an hour?

I guess we usually drive to Nutley on weekends & evenings, so you'd know best. A search for Garfield & Paterson may be in order.

Elyse: Speaking of pao de queijo, is that recipe on on RecipeGullet yet??? Since they are best served fresh out of the oven, and I know you can store the batter in the freezer, have you considered selling the batter (with instructions on the label), and just having a few dozen out for sampling? Now being able to buy a quart of the batter for these things, that would make the trip to Bloomfield worth it!

Jeez - don't any of you people actually drive?! The route between Wayne and New Milford include Rt 23, 80 East to exit 62, GSP and Rt 4. Ridgewood, Millburn, River Edge & Westwood, are all quite out of the way, -- well River Edge is next to New Milford, but that's hardly halfway for both parties. I stand by my recommendation for Nutley. Some place in Garfield or Paterson would be half-way as well. I missed the no fish or ethnic part of the original post, so Little Saigon wouldn't work. But as I said, above, there are lots of other places to go to. Try checking out these search results: threads with Nutley in the title.

But then you run into the problem of people complaining about the service, i.e. "I had to ask for bread." This may even be contagious to other tables, "how come they got bread and we didn't?" Edit: Great minds think alike.

What, for your labels? How about a "name this product" contest at the Farmers Market on Thursday. Offer samples in exchange for a name suggestion, or offer a multiple choice voting ballot. "I like Cheezy Poofs. You like Cheezy Poofs. If we didn't like Cheezy Poofs, we'd be lame!"

Does that bring you through Nutley? Several good options there, do a search but I recommend Little Saigon.

$4 + potluck + BYO.

Free Airline Ticket and Hotel Room. Back to the larb/noodle thing: When raw, the noodles stuck out of the fried ones too, but they mostly broke off during cooking. I think just cutting the noodles up more would have helped.

That's the name of the other other place I was trying to think of! :smack on forehead: Restaurant Depot, for foodstuffs: Restaurant Depot Food Svc Inc 69 Wesley St # A, South Hackensack, NJ 07606 Phone: (201) 996-1991

No, no, tommy's right. The poaced balls especially look like little aliens. We decided to add cellophane noodles to the mix, but didn't cut them up small enough and they stuck out. The recipe's been edited to reflect this and a few other changes (like using real lemongrass - when food processed fine enough, you don't feel anything fiberous).

Check with Hackensack Restaurant Supply in Bergenfield for non-food products, 33 New Bridge Rd, Bergenfield, NJ 07621 Phone: (201) 385-4700

Sniff.

Mockolate was actually a subject on the NBC show, Friends, a few years ago. Monica was up for a job to develop recipes using mocklate (a chocolate substitute). She gamely tried a piece offered by her interviewer, but struggled to keep a straight face while chewing. Here's part of the episode summary: Later on Monica has the other girls sample the Mockolate, from this webpage: