Rachel Perlow

I think people prefer the red fleshed because they are sweeter. At least that's why I like them. The redder they are the sweeter they are. Pink fleshed ones are still too bitter for me.

I'm curious if the renovation plans include a remodeling or just reconstruction? I ask because Willie Mae's had a very tiny dining room. It was like a shotgun house... Walk into tiny dining room, next room was service hallway and kitchen, then big empty (unused?) bar, and one tiny, short, bathroom. At least, that's what I recall. As long as it was destroyed, are they going to try to make the space more efficient? Enlarge the dining room, make use of the bar, modernize the restroom facilities? Obviously, it shouldn't become all fancy, it's just that, IMO, they could make better use of the space.

All the buildings look wobbly, like the photograph was taken in the middle of an earthquake, cool.

OK, it's not cheap, but you can mail order andouille from Poche's in LA. The price of $8.25/lb includes FedEx overnight shipping, and you have to order a minimum of 10 lbs. However, it keeps well in the freezer, and at the rate you seem to consume it, it won't get freezer burned before you do (it also comes cryovacced, so that helps). Not as cheap as you'd like, but less than WF, and it's the real thing (check out the chunks of meat you can see in the slices in the picture). If it's still out of your price range for now, at least you have something to request the next time your mom asks what you want for your birthday or something to that effect!

That's sort of what happened to me the first time I made it, which is why I now advise to make all the jello at once and leave it out at room temperature. When I add a layer, I then put the cup of room temp, next color, jello in the fridge to start the chilling, for the 15 minutes between layers. Someone gave me a tip that I haven't had to try yet... If a layer sets up too much (not tacky anymore), use a hair dryer to slightly melt it before adding the next layer. If someone has this problem, try it and let us know how it worked.

So, that's why Jason wanted chocolate cupcakes last night!

That meat looks too finely ground. Some of the best, locally bought, andouille we've had looks much more chunky when sliced, big pieces of meat and fat, diced stuff in a matrix of more finely ground stuff.

Thanks Peter, excellent advice. bgut1, as he said, after searching for existing threads, the best thing you can do is start your own about your area "Where do you like to eat in Monmouth County?" for example, or "Has anyone tried fill in the blank (restaurant) in (town) ?" Looking to buy an unusual ingredient? "Where can I find recao near Manalapan?" Thanks for the input and I hope you do stimulate more conversation about your neck of the woods.

I wouldn't use large pieces of the candied ginger or dried mango. In fact, I wouldn't use dried mango, but fresh. If it has to sit, how about glaceed? Something to moisten it so it will cut cleanly. Of course, just cutting them into small dice might work too.

I'm so proud of all of you for making this decision. Best of luck to you. Prepare plenty of carrot, celery, etc., for snacking. Sticks of veggies, might not satisfy the nicotine craving, but it might sooth tactile habits.

We didn't marinate the char siu, in fact it was tossed in at the end, just before turning off the heat and adding the bean sprouts, scallions, cilantro. Just to heat through. Next time we're going to use a flat pan to cook the noodles, it was difficult to get them evenly browned in the wok and flat at the same time. Do you drain your noodles? I just see it moving directly to your pie pan serving plate. We made two noodle pancakes, and layered them on paper towels, set in the toaster oven set low, to keep warm until the saute was done.

Some pics taken by Anonymouze's hubby: SobaAddict70, Marlene, Fat Guy, the backs of our friends from Silver Oak Bistro The folks at the corner table seem to be debating the heat of the Capsicum Noodles Peking Duck Carving Rachel Perlow, Jo-Mel and her husband Jim, and Spinner, enjoying the Peking Duck Rachel's Prosperity Gelatin Mold

Do you get the actual Kraft brand Jell-O in Australia? They produce a Berry Blue and Grape, that's where I get the blue and purple. Check their website. Perhaps those colors are unavailable down under. When trying to mix colors to get a third, go gradually, as some colors overwhelm others. For example, it only takes a bit of red mixed into yellow to get orange, not half & half. I don't know what you should do to get blue, other than make a clear gelatin and add blue food coloring. Regarding the coconut milk... Are you using unsweetened canned coconut milk or the kind used to make pina coladas (like Coco Goya)? I'll try that next time.

The key to last night's soup was restraint. If you compare with our previous effort from last week (link), we put less "stuff" into the soup. It's much better that way.

I've never used Cool Whip as the creamy, the one from the Pig Pickin used yogurt, but the picture was taken outside on a bright day. The colors might be different because I may have used slightly more water in the jello (I forgot it was supposed to be 1.25 cups and may have used 1.5), and maybe a little more yogurt. Yeah, but instead it fell apart. I used too much yogurt in the matrix jello (it looked too much like Pepto Bismol at first) holding the cubes together and it didn't have enough structural integrity to support its weight. The previous time I made the Crown Jewel Dessert, I did it in a loaf pan, and I think that shape has less structural stress. Meanwhile, Anonymouze was kind enough to send me a pic of Sunday's Rainbow Mold that her husband took: This mold is darker because I made sure to use just one large spoonful of yogurt per layer. I was also more consciencious of layering on time, while the previous layer was still tacky, so it held together very nicely when sliced. Also, I used Pineapple for the Yellow layer, instead of Lemon. It is a slightly darker yellow, and I think it looks better.

I had Jason take step by step photos of this mold in progress, but he seems to have lost those images. Anyway, here's another tip for you: the original Jell-O recipe uses too much of the creamy ingredient. They recommend 3 T per layer, I use one heaping soup spoonful, probably 1.5-2 T. I think when you use 3T it makes the creamy layers too light. Look at the pictures again, especially Randi's. Her creamy layers are practically white. If you like that, that's fine, but I really prefer the creamy layers to just be an opaque version of the clear color layer.

I know. It's the first time I've made long grain jasmine rice (that's what I had on hand) where it didn't split lengthwise and instead were nice whole grains. If a bit soft. I didn't have "2 fingers" of liquid above the rice when I used the measurements in the recipe, so I added about 1/2 cup more. Next time I'll just stick with the recipe proportions, as my rice was just a bit soft. Maybe my fingers are bigger than Daisy's. lol

The closeups are Jason's thing. Your rice looks lovely, mine was more brown. Did you use your sofrito fresh or from the freezer? I'm wondering if my rice was more brown because the sofrito was more oxidized? You're right about the meat, it doesn't look like ropa, but more like a shephard's pie filling. I've never seen peas and diced carrots in any I've been served in a restaurant. I've never made it at home before, so after you've experimented, if you have success, write it down and post it in RecipeGullet, that would be great!

Any Pictures? What was your Party's reactions? Did you reveal the Participatory nature of your Planning?

You see, the jello didn't want to release, and the place was just too crowded and the servers too busy to try to ask for a basin of hot water. So, Jo-Mel came up with the brilliant idea of pouring tea over it. But, how to do that without making a mess? Place napkin over dirty platter, pour warm tea over upside down mold. Punch hole in center of bundt pan covered with plastic so the tea drains, and hold slightly sideways so the tea drains off the bundt pan serving plate. Turn back over, remove plastic confirm it is loose on the edges, Yeah! The flip and plop. Success!

The place was incredibly crowded tonight. In the first pic, it was the beginning of the evening. Look! An empty table! By the pique of the evening, the place was PACKED, and some people were waiting at the door. While the food didn't seem to suffer too much, the service did. I noticed some extra servers on hand, at least two I'd never seen there before. However, with such a packed house, they really couldn't keep up with bussing the tables and refilling water/tea. I know we all really enjoy the Lion/Doggy Dance, but I'm thinking next year, we may do it on a night without the show, perhaps it wouldn't be as crazy? Also, those Spicy Capsicum Noodles, they get spicier every year!

I think it was a giant doggie. I loved how they made the tail wag.

Thanks for the explanation of the recipes on websites, mrbigjas. And I'll keep your tips about the ropa in mind. Did you take a picture of your meal?

I disagree about the shrimp, the shells are part of its character, you can even eat most of it, extra calcium! As for the Lion dance, I was glad it was a little short. Much better than the 1/2 hour version last year. Better to leave them wanting more, rather than being sick of it by the end. As for the duck... I'm happy to have taken home a few carcasses - they are bubbling away on the stove right now. I loved those jiozi, they were a lovely version with ground green beans and pork. Just different enough from the ones we've had in the past.

The Coffee Jelly thread got me thinking... Kahlua and Cream, Mudslide, or White Russian Jello Shots anyone?