Rachel Perlow

Do they all have to be the same types of cheese? There doesn't seem to be much point in getting two different fresh mozzarellas. So I'll do a more generic Italian Cheese tasting: Provelone, Parmesean, Romano, Aged Mozzarella. Or I could do a more specific one, like several different provelones?

If you're just sick of eating it, dice it and freeze it for future use in omelets and quiche.

I assume the chocolate will be at least a little sweet? OK - so we'll bring Italian cheeses from Arthur Avenue. We may have to buy the fresh mozzerlla the day before - I'm not sure which stores are open on Sunday and which aren't.

Oh, and the space is beautiful too.

Mamster - do you think this thread would benefit by being moved to the Media or General forum? It doesn't seem very regionally specific to me.

Suvir - you are too kind. Yes, Jason and I were among the friends who had dinner with Suvir last night at the restaurant-which-shall-remain-nameless-for-now. We had a wide variety of dishes and one after the other was fabulous. They have some unsual tandoori offerings, and even a simple mixed vegetable curry was better than any other I've ever had. I'm sure after the dinner, you will all agree that it is not only worth every penny, but is a bargain at $50 per person. I got to sample Suvir's tomato chutney too, it is very delicious. I also discovered that the family who owns the restaurant also owns the one near where we lived several years ago and we enjoyed that restaurant frequently. edit: cause I wanted to add some comments

I've only ever been to the location on 9th near 50th (is that Clinton?). It is very very good. I have no intention of ever going to any of the others unless the quality drops at that location.

OK - so we can't bring salami. I could go back to the original thought of strawberry jam, but I'm not very enthusiastic about it. I think we need to get the list of who's bringing what posted and I'll try to think of what would fit in with the current selections.

No, I didn't install a water purifier at the sink (there is one built into the fridge), so sorry I can't help you. Yardsticks??? You mean the stick used the measure out 36"? Oy. Makes the slanted 2x4's in my walls seem like nothing!

Could you explain this further? Which herbs are used for industrial applications, and what are those applications? Great entry, as always, thanks.

I found a lot of recipes on Epicurious.com with eggs as a main ingredient. Being that they are free to you, here's a bunch of things that sound good to make with eggs: Appetizers/Hors d'Oeuvres/Side Dishes/Misc: Deviled Eggs (lots of recipes for various Stuffed Eggs) Homemade mayonaise, aioli, salad dressings Cheese Puffs Yorkshire Pudding Corn Pudding Spoon Bread Spaetzle Latkes Kugel Popovers Fried Rice Fritters - pancake batter with any kind of cooked veggies, fry by the spoonful Main Dishes: Frittata Strata Tortilla Espanola Omelets Crepes, pancakes Fried Eggs, over easy, etc. Shirred, scrambled, coddled Hard Cooked: Egg Salad, add to liver pate, down the center of a meatloaf, grated onto vegetable salads Souffle - Any kind of Cheese Soups - Egg Drop, Tomato Soup with Poached Eggs, Garlic Soup, Avgolemono Egg Foo Yung Vietnamese Egg Casserole Japanese Tomago (rolled omelets) for sushi Quiche Desserts: Zabaglione Creme Brulee Custard - tarts, pies Flan Meringues Pavlova Floating Island Sponge Cake Angel Food Cake Lemon Curd - cookies, pies, tarts, pastry filling Pots de Creme Baked Alaska Souffles - Chocolate, Lemon Semifredo, Gelato, French Ice Cream, Frozen Custard Bread Pudding

Haven't been, but I have heard good things about Seabra's Marisqueria, which is their restaurant which specializes in seafood, as the name implies.

Jon - You're current sig seems very appropriate given the previous post.

Fortunately, most of my stuff is really nice. We are planning on getting some new pots & pans. But instead of going really high-end pretty stuff, we will probably be getting some very functional pieces from the restaurant supply store.

mikec - No, I'm not talking about an outside propane tank. Perhaps I'm not calling them the right thing. I'm talking about the small portable burners that caterers use at omelet stations, so I know they can be used indoors. Maybe they use butane tanks, not propane? The cans of fuel are about the same size as a can of hairspray and fit inside the portable burner. jhlurie - I realized snowangel lived north of us, her sig says Minneapolis. snowangel - Sounds like you belong to a great church! Since you have an electric burner, you won't need the gas-fuel portable burner I mentioned. BTW - what is an ARC? Re: the mini-casseroles - line the oven safe casseroles with aluminum foil, freeze them in the casserole dish. When hard, remove the food, wrap in additional foil or freezer bags and you can continue to use the casserole dish. Use the same casserole dish when it is time to defrost/reheat the food - it'll fit perfectly! Making the extra pancakes was a great idea, they reheat great in a toaster oven. I wonder if you bought the same kind of toaster oven we did recently? Here's a couple of threads about that: Thread One - when the old one died and Thread Two - discussions about toasters & toaster ovens. Re: avgolemono soup, I don't have a recipe, we usually get it at Greek restaurants. But it is basically egg drop soup with lemon added at the end.

Jason and I liked Stephen's Cafe, and we went there several times when we lived in Fort Lee. Just the other day we were saying we should head back there (actually, it was when we were trying to find Tapas de Espana), now we can't. Rosie, be sure to let us know when the reincarnation opens.

No other plans right now, so I'll be there. I'm not planning on consuming booze at lunch time (besides, I don't drink sake, beer or most wines), and I know the price range of the restaurant in question, so that's not an issue for me, Lou.

Most things are better with a dash of common sense. However, even if the previous threads are more conversational, they should be combined because when some future reader is interested this restaurant and they do a search, they won't have to click back and forth through three threads to find useful information, they'll just have to page down.

Our situation is different from yours in that it is just the two of us, so we did eat out a lot. With three kids I'm sure your budget and time concerns won't allow for that as frequently. It sounds like we had a similar set up for an alternate kitchen. However, without the grilling/side burner, you may want to get an electric hot plate or propane burner to suppliment yours. A crock pot may also be helpful, as would an electric kettle. Prepare and freeze some items now, in forms reheatable in your alternate kitchen. Meatloaves freeze well in both the raw (whole) and cooked (packaged in individucal servings) form. Defrost overnight and cook or reheat in your toaster oven. Pasta sauces freeze great, but I found cooking pasta to be a problem. The water took a longer time to boil outdoors and it being fall/winter, I wouldn't recommend you try. Instead, prepare and freeze some pasta casseroles now, like lasagna and ziti. Don't freeze unsauced pasta, it doesn't work. Basically, treat this like any other cook ahead situation. Cookie dough: prepare and freeze in a tube shape, cut & bake small batches in the toaster oven, on parchment paper. You could even go the whole OAMC route (that's Once a Month Cooking). You prepare your menu for a month (or two or three), do all the shopping, cooking, packaging and freezing over a 2-3 day period. Defrost what you are planning on eating the night before. When it comes to meal time all you have to prepare is a salad and/or veggie. Remember to package keeping in mind you won't have a full oven when it comes time to heating. Cold dishes work well, like big salads with some cooked meat added, serve with some bread, it's a meal. Ditto big sub sandwiches. Buy precooked things, like rotisserie chickens, at the supermarket - use as a hot dinner, leftovers added to salad. Things that cook or reheat well in a microwave: eggs, veggies, soup, leftovers, defrost things (brown in toaster oven), rice Things to do with a toaster oven: toast (bread, bagels, rolls, croutons, bruscetta), cook small casseroles & frozen dinners, frozen pizzas (homemade of course), small batches of cookies, brownies. Finally, encourage your kids to spend lots of time with their friends. Not only will they be out of your hair during construction, they'll probably get invited over for supper.

We had ceramic tile before (and after). The contractors removed the tile and the plywood to which it was attached. Then laid new plywood and tiled over that. Here are some pictures of the progression (click to see full picture): Rippin' up the tile I don't seem to have a picture of the before plywood, but here's the subfloor. And, here is the new tile being installed, you can see the new plywood behind Jose.

As I said, I'd prefer we didn't discuss these things online until we resolve our issues with the vendor.

Uh, lizziee, I did acknowledge that in my previous post. Why did you feel the need to point it out again?

Doesn't mean you can't bounce around to suit your own order.

I called. Khan's is open on Mondays. Here are the prices: Lunch - $6.95, one trip to the buffet. Appetizers are just salad and soup, and no ice cream for dessert. Dinner - $14.95, All you can eat, appetizers include soup, salad, peel & eat shrimp, dim sum, dessert includes ice cream. Rice & Bread (sesame buns) included at both meals.

That is a great idea. I'll have to be sure to do that next time. Most of the places around here have the meat first in line. The semi-frozen meat is usually in curls, you gotta smoosh it down to have room for anything else. Usually I add some beansprouts on top then smoosh, so as to avoid getting raw meat on my hands. Next comes the veggies, then sauces, garlic & ginger. So on future visits the order will have to be meat, sauces, ginger, garlic, then veggies. I wonder if Kahn's is open on Monday nights? This thread is getting me in the mood again. BTW, here's the address/phone: Khan's Mongolian Garden 588 Route 303, Blauvelt, NY 10913 Phone: (845) 359-8004