Rachel Perlow

Garden State Parkway North to Exit 161 to Rt 4 East towards Paramus. Take the JOHNSON AVE ramp toward HACKENSACK. Turn LEFT onto JEFFERSON ST. Turn SLIGHT LEFT onto KINDERKAMACK RD/CR-51. Continue to follow KINDERKAMACK RD. Finks, 626 Kinderkamack Road, River Edge, New Jersey Directions adapted from mapquest.

I wonder if the restaurant used Sichuan Peppercorns?

I figured it was a half and 1/8th of a teaspoon, er a 1/16th.

768.00

I called... baby back ribs tonight!

There were three different threads about Delmonico's so I merged them. Menton, you should see some answers to your questions above.

Eek! That's what self-cleaning ovens are for. You'd have to start over with the seasoning, but throwing out cast-iron???

This place sounds like it might be run by the same family which owns the Noodle House restaurants in Teaneck and Parsippany (I think they are called, Taiwan Noodle House and Hunan Noodle House, respectively). Jason and I have been to both and enjoyed their food very much. In fact, in Teaneck, they not only own the Noodle House but also Veggie Heaven and East Saigon.

Really, you want to be able to knaw off those bits along the bone. That's the best part.

The best thing about the machine we have is not having to prefreeze a container in the freezer. Other than that, it pretty much works like any other ice cream machine. A dasher turns and scrapes the batter until it is frozen. Just have fun playing and eating the results of your experiments.

Here's a link to Alton Brown's "Serious" Vanilla Ice Cream from Good Eats on the Food Network. This is where we got the idea to add preserves to ice cream. Click the link for instructions, meanwhile, here's the ingredient list: 2 cups half-and-half 1 cup whipping cream 1 cup minus 2 tablespoons sugar 2 tablespoons peach preserves (not jelly) 1 vanilla bean, split and scraped The most important thing to keep in mind when using an ice cream maker is to thoroughly chill your ice cream batter before freezing. If you put it in while it is warm or at room temperature, you may get bits of congealed butter churned out of your cream. About having some stuck to the bottom of the mixing container, not letting it freeze until hard will definitely help. You can scrape out the softly frozen ice cream with a rubber spatula.

I made Chefette's version yesterday. It reminds me of Cracker Jack or Sugar Smacks cereal. Simple to do, but I want a little more buttery flavor. At what point could I add butter to the pan so that it won't burn? I'm thinking heat the sugar, add the corn, when the first kernal pops, just before putting on the lid, I could add a knob of butter. Would that work? Also, how much is "a bit of water"?

I think Jason got his terms wrong. I believe the desired part of using a bit of jam is the pectin.

OK - so time to think of BBRO as a boulangerie then. Menton - was that the pear galette they had on their Christmas "menu"? We wanted to buy that last weekend, but they were out so we got the kugelhopf instead.

If you need it in a hurry, you can grate it.

Here are some other eGullet threads that touched on this subject: The Politics of Dog - a discussion of an article about forbidden foods. Dog: The OTHER red meat - stayed mostly on-topic Free Dog Meat! - serving dog at the World Cup in Korea

Note from a screaming copy editor - You guys don't know the half of it; imagine every other place you see a comma, there's an em-dash instead. I knew "apparatae" was wrong, but somehow, it seemed to fit better than "apparatuses."

When Balthazar Bakery outgrew their restaurant adjacent location they moved to a warehouse in NJ. When the locals realized what they had in their midst, they started knocking on the doors of the wholesale bakery begging to buy a crust of bread. After several months of dealing with bureaucracy, obtaining a zoning variance and reconfiguring their driveway & parking situation, the Balthazar Bakery Retail Outlet opened just before Thanksgiving. Read more about it on the NJ forum.

We have enjoyed the breads from the bakery outlet immensely. Especially the croissants (plain, chocolate and almond. Mmm, almond.) and chocolate bread. And the sourdough bread. Great bread. However, we have been disappointed with their cakes. So far we have had the chocolate tea cake and the chocolate-chestnut Kugelhopf (out especially for Christmas). For both of these items, the cake itself has been rather dry. I think of tea cake as something very moist, like banana bread. While it was coated in a thick layer of Valrohna chocolate, the tea cake was very dry, not even as moist as pound cake - more like a very average layer cake. The yeast raised kugelhopf was similarly dry. And they weren’t stale in the least, they just weren’t moist - they both cried out for a large glass of milk. I’m thinking we’ll try one of the fruit tarts or pies before giving up on them for desserts altogether. Could the others who have visited share their experience?

Gary's used to have the best Baby Back Ribs and Garlic Chicken, my family used to go there when I was in high school. I was so excited to bring Jason there several years ago. It was very disappointing, not nearly as good as I remembered. But I don't know if that's because they had gone downhill, my expectations were too high, or my tastes had developed. I suspect they had gone downhill, since they closed shortly thereafter.

I am fascinated by layered drinks like the Pousse Cafe, however I am embarrassed to order them in bars because I suspect they are passé. Does anyone make or order them anymore? What is an easy one to make at home so I can experiment? Do you taste the individual liquors as you drink these or are they supposed to get mixed up?

Jason and I made it there around 1 PM. It wasn't as big as I thought it was going to be, but they have some interesting and hard to find items that made the trip worthwhile. The packaged goods seemed to be at decent prices, if they weren't all bargains. We got a one ounce tin of Superior Quality Spanish Saffron for $40 (for comparison, Penzeys sells if for $34 per 1/4 oz). However, the cheeses were a mixed showing. The cabrales and an interesting goat cheese (forgotten name, sorry) were excellent, but the Mahon was way past its prime (ammonia smell). None of them were a steal, price-wise, but the main thing is to inspect and smell your cheese and know what you are shopping for when it comes to the perishables. I also picked up some good olive oil, tinned red peppers, packaged chorizo and a bunch of ideas on how to use them. Jason took some photos, so I'm sure he'll post them soon.

Click for the fish section of their menu In addition, there is usually a fish special or two.

From your Harry & David article: The chocolate cherries aren't that easy to find on Economy Candy's website. Go to their "search" page, and search for Chocolate and Bing (Chocolate and Cherry do not bring the right thing up). Their site is rather difficult to navigate but they have a lot of unique and old fashioned items. I searched some more and eventually found these chocolates on page 6 of 7 in the Bulk Chocolate section (well after the Oh Henry! bars and M&Ms). I do feel compelled to go out and get some Comice pears though. Your article made my mouth water.

This seemed like an appropriate place to post a recipe for Tehina / Tahini Sauce (not the straight sesame paste, but the lemony condiment) that I got from a local Lebanese restaurant (Bennies in Englewood, NJ). I always had trouble making tahini because I was trying to stir the water & lemon juice into the tahini, this recipe does the opposite. Question - is the spelling phonetic, or is one the paste and one the sauce? Tahini Sauce 1/2 cup Water 1/2 cup Lemon Juice, freshly squeezed 1 Tbs Salt 4 Garlic Cloves, peeled 1 cup Tahina, approximately Put the first four ingredients into a blender and whir to chop the garlic. While the blender is running, pour in the tahina. It should be just to the point where the mixture stops mixing easily. If it is too thin, add more tahina, if it is too thick, add a little more water. I used an Israeli brand of tahina that was rather liquid and this came out perfectly. I serve it with felafel and roasted vegetables.