Rachel Perlow

Anthony installed the sink base and the corner cabinet today and the countertop company is coming to measure tomorrow.

Well I guess it would be quite a trek to Gramercy Tavern and the French Laundry Hey, I've just noticed something strange. When you quote someone, the time printed in your post is their local time, not your own. Ain't that cute ? Actually it is your local time not their local time, on my screen that quote from Plotnicki happened at 11:58 AM.

FYI - the restaurant has its own website. I've sent them an email link to this thread, in case they feel like reading along. And they are, of course, welcome to respond.

I don't know. Anyone?

Your welcome for the help. I feel challenged to find stuff whenever someone says they can't find something on the internet. At this point in time there's a website for almost everything, it's just a matter of patience and thinking of the right keywords.

I like Bryant & Cooper, but usually when we go to steak places, I get the lamb chops or lobster. Jason's grandfather likes to go to North Shore Steak House in Great Neck, which is a terrific all around restaurant, great service and they know how to treat a customer, have a well-rounded menu and bartenders with heavy hands. They also do the whole ceasar salad at the table thing, which is fun.

We weren't on "a list" per se, but two base cabinets had to be re-ordered, and, while they are not "custom" I believe they are built to order. They did rush the order, so they were supposed to take around 4-6 versus 8-10 weeks. First, the sink base was missing from the original order, that was re-ordered back in June. When the "replacement" came that was damaged, so it was reordered again. Second, it was somehow missed when the order was delivered that the peninsula base was the wrong style (regular cabinet versus pots & pan drawers). So, this was reordered as well, around August 1. New developments: I've spoken with Anthony many times over the past couple of weeks. The sink base is in and he confirms that it is undamaged. He actually picked it up himself from the warehouse and was going to bring it over and install it on Thursday. But, then he found out that the other reordered cabinets were going to be in on Monday. So, instead he's supposed to bring everything up on Monday and Tuesday, move the gas line, install the cabinets, etc. on Monday and Tuesday morning. The countertop people are coming to template for the stone countertops on Tuesday afternoon. Their regular time requirements for doing the countertops are 2-3 weeks, but Anthony has asked that they rush that to be done in 7-10 days. So, hopefully things will start looking up over the next couple weeks.

The floor is of ceramic tile with a tumbled marble accent for interest. The backsplash will be a different faux-tumbled marble tile in similar hues to the floor accent "River Rock" tile. If you go to page three of this thread you will find a link to our album of pictures of the kitchen's project. There is also a picture on page three itself showing the floor's center design.

That is the easiest way to go about "freezer cooking." Whenever you make anything, make three or four times what you need - it's just as easy to make 3 meatloaves as 1 (uh, salmon loaves?). No need to apologize, this is why I sent you the link. For those reading along, "Kelly" is a friend of mine that I met through Yahoo Group's Friendly Freezer bulletin board. I knew she'd have a wealth of recipes. Tango, here are a couple links to give you some more ideas: Friendly Freezer YahooGroup - everything you ever wanted to know about cooking for a day and eating for a month. Most of it is not for the gourmet minded or vegetarian, but a lot of the ideas and recipes can be adapted. Purple Dragon Recipe Swap YahooGroup - Purple Dragon is an organic produce co-op, kind of like a CSA (community sponsored agriculture). "Kelly" and I moderate the YahooGroup where people post recipes and ideas of how to use the fruits and vegetables in the bi-weekly orders.

This pages shows the roots system. And this one.

Click to read Lima Bean's review of 3 Chicas Mexican Kitchen in Wycoff.

I'm editing the thread title to reflect the original post.

Here are some good looking specimens for your drawings with links so you can give credit to the proper websites. Red Swiss Chard And here's another good link for you: http://msucares.com/pubs/pub1091d.htm with this drawing of Swiss Chard

Stuffed twice baked potatoes. Yum. Simple instructions: Bake more potatoes than you need one night - or go to Costco and buy a bag of those really huge potatoes. Bake'm. While they are still pretty hot, cut off the tops (if you are using the huge ones cut them in half) (save tops of regular sized potatoes and make potato skins). Use a teaspoon or mellon baller to scoop out flesh, leaving about 1/3 inch shell. Mash potato innards with salt, pepper, butter, whatever you like (i.e. cream, stock, sour cream). Divide the mashed potatoes into as many bowls as flavors you are preparing, suggestions: broccoli or spinach with or without cheese, taco (just salsa and cheese if not using meat), parmesean and chives. Stuff the potatoes and top with somethng that will remind you of the filling (some chives, a bit of veg) or lable in their individual bags. Place one a cookie sheet or other tray that will fit flat in your freezer - freeze in the coldest spot of your freezer. Individually wrap in plastic bags and then put them all into a large freezer bag. To eat, from frozen state, heat at 300 F for about 45 minutes. If thawed, about 20 minutes at 350. Or, nuke to defrost and heat long enough to brown the top. Great side dish for a simple fish meal.

Actually, Paul's comment came after you subtitled this thread, "NY times review this week." I am editing the subtitle to correct this error.

Quiche - prep the custard and fillings, freeze flat in freezer baggies. Prep the crusts and store flat separately, an empty pizza box is a good place to store these together. Pasta Sauce - now is the season for homemade tomato sauce, make a huge batch and store in meal sized portions in freezer bags. All else that's coming to my brain involve chicken or beef so I'm going to stop for now, I'll post more when I can think veggie.

When I've made bibimbop it is the next day "use up the leftovers" meal after I've made bulgogi. When I make bulgogi at home I do take the easy way out. The asian markets around here sell the meat, usually rib-eye steak already sliced and frozen. You only need to defrost the meat to the point where you can separate the slices. I buy the bottled bulgogi marinade. After very briefly cooking the slices of meat somewhat individually in a very hot cast iron skillet, I mix all the barely cooked slices with some marinade and reheat & finish cooking in the skillet. This is served with red leaf lettuce (whole, used to wrap meat and condiments) and fermented bean paste, garlic (raw or barely cooked), and various pan chan, including: pickled daikon, beansprouts, kim chee, marinated spinach, fish cake, seaweed, etc. These are usually purchased prepared from the market, although I like to make my own spinach (mix with a little tahini and soy sauce, yum). Oh, and make A LOT of rice - I use sushi rice, but prepare it like western rice (no soaking & washing). It is just slightly sticky when prepared this way. So, you've had this elaborate meal with lots of side dishes and you have all these bits and pieces of the meal left over. A few ounces of the meat, a variety of the veggies, I may have to make more spinach - that's usually not left over. Take one big, or several smaller soup bowls and heat them in the oven (empty). Even if you don't have the stone bowl, if you have nice thick ceramic soup bowls some of the rice will get a little crunchy. Reheat the rice in the microwave or steamer. Rub a few drops of peanut oil in the bowls (use a paper towel, they should be hot) and fill half way with rice. Then, arrange all the leftovers individually on top of the rice. They don't all have to be hot, but room temperature is preferable to cold. I heat the meat and cooked veggies, but leave the pickled & raw things cool. Top with an egg and some hot sauce serve and allow the diners to stir it themselves.

What is the point of doing a companion magazine for a show that doesn't appear to be on the air anymore?

Is this similar to a certain scene in the movie Hannibal? I don't want to click that link.

So, are they to be simply steamed then? If so, cook them while you are serving the first course, we usually microwave them, that way you don't have to worry about watching the pot. Warm the serving dish (food in bowls will stay warmer longer than food on flat plates) by filling it with hot water. Then when you are ready to serve them, dump out the water and put in the veg. If by close to the natural state, you still want to saute them with butter or oil and garlic, then blanch the beans well ahead, chill then saute them at the last minute - serving in a warmed bowl as described above. Or, completely prepare them, but undercook them. When you are serving the first course, place them in the microwave. While you are putting out the other main course dishes, nuke them for a couple minutes to reheat - they should be done before you have placed the kugel on the table. Again, warmed bowl.

How about fugu?

See this thread for interesting dip ideas.

Kim - I think if you do a search for Penang (with an "e") you'll find several mentions of this chain on the site. Jason and I used to go to the East Hanover location all the time when we lived near Morristown. We loved it, but have heard the Manhattan location is not as good as the other Malaysian options in the city. Some dishes we particularly enjoy there are the Stir-fried Pearl Noodles, Tofu Nyonya, Clay Pot Noodle Soup, and the Mango or Pineapple Chicken dishes.

You wouldn't be able to tell the difference if you just don't drink carbonated water at all. That's me. We even have this gadget (not the old fashioned kind) that carbonates water (for making Italian sodas). I took pure filtered water and carbonated it and tasted it. It tastes different than still water and I just don't like the taste. So much so that I can't even do a tasting to be able to appreciate the nuances between the brands. I have done a still water tasting though (when we were trying to decide which bottled water to have delivered), and was able to discern differences, which is why I know I prefer Poland Spring to many other brands. As for soda, I don't drink it that often either (gives me hiccups). I mostly just drink plain water - I don't even like too much ice in it.

I didn't know there was a difference.