Rachel Perlow

Ah, someone who has done his research!

From the Shrek thread... I may have been nuts, but it seemed they listened to us. Or, at least let's think they listened to us.

I didn't think the "winning the restaurant" meant the actual Hell's Kitchen space.

Was the one you had at Starwich a regular BLT, or the softshell crab BLT? I sampled that one at your book party on Tuesday and it was excellent.

I don't see how going to work for Ramsey should override the obligation of giving the original prize to the winner. I think Michael should have worked something out where he'd go to work with Ramsey but insist that after a year or two he still get his prize. All the split pea soup I ever ate at home was vegetarian. Follow the recipe on the package of Manechewitz Split Peas. I do prefer matzo balls in real chicken soup, but I have seen them in vegetarian versions, even once in a butternut sqash puree soup.

Is Fink in the kitchen? I thought he was just partnered to do catering.

FAQ What should I bring to the potluck? Anything that you like to make, especially if it is always a big hit with your family and friends. It would be great if it is appropriate for the season and atmosphere of the event, which is a big casual picnic/BBQ party on a farm. Please post what you plan to bring as soon as possible. This will be compiled onto a master list so that others will know what's been covered. If you still haven't a clue what to bring, consult the list and see what's missing that should be at this type of party. If you can't cook, there are always other options, like bringing dry goods, drinks, or buying something of high quality (see below). Can I buy the food I bring or does it have to be homemade? Obviously, homemade is the best way to express yourself in food at the Potluck. However, if you can't cook and know of some really high quality purchased item that you feel the need to share with your fellow eGullet Society members, then of course that contribution would be welcome as well. Examples of acceptable store bought items that have been brought in the past were some wonderful chocolate truffles and baklava from a specialty bakery. Unacceptable items would include Costco pies or preprepared veggie & dip platters. These types of items generally sit untouched and are just a waste to bring. However, a veggie & dip platter that you prepare yourself with an interesting variety of fresh vegetables and a homemade dip might prove very popular.

FAQ How is the event scheduled? Not Labor Day weekend, as most have family/friends events to go to. Not on or in between the Jewish High Holidays, as we have many Jewish members who like to attend, myself included. There's usually a choice of two or three weekends during September or the beginning of October that work, I then give Bobolink a choice between those dates.

We did eat there on Saturday night, but we didn't arrive until just after 7 PM.

I don't soak my bamboo skewers before making kebabs. And I don't soak my ears of corn before grilling either. As long as you are sure they're clean... when I get my produce co-op stuff, the lettuce usually still has some earth on it, makes for a gritty salad if you don't thoroughly wash.

Hope this video can help. Scroll half-way down. ← Thanks for the link, that was an excellent demonstration.

As more questions come in I'll try to compose one, but it would be great if people could scan the previous threads before asking. I'm sure we've answered them all over the past three years.

I think I need to work on a Potluck FAQ. Rebecca, everything you just mentioned sounds great, bring any or all. As more people RSVP, we will compile it all into summary posts with the food organized by course. That way, people can see where gaps need to be filled in. Reheating: There is a grill, a house oven and a brick bread oven on site. We set the house oven at around 325 F and people heated stuff up in there. The bread oven will probably be available a little later in the afternoon, after Bobolink has finished baking for the day, and it is a bit hotter, more like 400 F. If you have a crock pot or something like that to plug in, I believe they would let us plug in, but bring a long, high voltage extension cord. Generally, food that still tastes good at room temperature is a good thing to consider. As for keeping stuff cold, there is a cold room by the bread oven, kept at around 50 degrees. And one of the things a non-cook can do is provide lots of ice.

Someone asked me this via PM, and I thought the answer would benefit everyone... I culled some posts from the previous two potluck threads, linked in my first post, above, to answer this: Curlz, I'll leave the quantity guidelines to Rachel, but just my two cents: last year, as a cleaner upper, I noticed that the few store bought things from Costco were almost untouched..with all this food, the precut carrot sticks with ranch dresssing in the costco container, or the ready made pies, just sat there, forelornly hoping for someone to take a slice. you might want to suggest that they bring bread or rolls for the pig, or sign them up for fresh fruit, or a monster melon. It's just that last year, there was a considerable bit of waste, so I thought I 'd try to limit it as much as possible. ←

There's plenty of room for all (or at least we'll let you know if we get too many sign-ups). We had just over 80 last year, I'm sure we could get upwards of 100 without a problem. For now, let's say the deadline for prepayment is September 13th. If you can't cook, other potluck contributions are welcome: soft drinks, beer, wine, and drygoods such as paper and/or plastic plates, utensils, cups, napkins, paper towels, tablecloths, etc. Let's try to avoid store bought prepared food, except in extreme cases. A good example would be jhlurie brought some fabulous baklava last year from a specialty bakery, a "no no" would be Costco apple pie.

That's very generous of you, Jim. I've put in an email to our hosts at Bobolink to make sure this would be permissable. I'll let y'all know.

The problem with getting this question answered here is that it is not "absurdly stupidly simple" enough. I suggest asking this in the Japanese or Cooking forums, where you are more likely to get some help.

Ap-ricot

Actually, assuming 10 people per table, that would be about 12 servings of everything going to waste, not 120.

We finally got to Marisquria by accident a couple of months ago. I agree it is excellent. My new theory of eating "levels" in Newark... Newbies to the Ironbound go to Spanish Tavern or Forno's (oy! At least ST is decent, Forno's sucks.) Eventually they move on to one of the places with "Iberia" in the name, and some rodizio, gradually working to the intermediate level of neighborhood places like Spanish Sangria and Casa Vasca (excellent fish specials there, btw). Marisqueria is for the advanced, those wanting to eat their fish whole and gambas with the heads on, and not those who automatically order paella at any Spanish/Portuguese/Brazilian restaurant.

"We accommodate their pickiness because we can and because it's easier than the consequences if we don't." Only in the short term. What a stupid statement. "Even in families where both parents are at home, they often wait until the kids are in bed to eat. As one mother told me: 'It's just not fun to eat with them.'" No, but it educational for them. Eating together as a family helps the children learn postive social behavior.

Instead of looking it up, I'll just list it for you, it was so simple: Cucumbers Garlic cloves (peeled & slightly crushed, about 2 cloves per quart of cukes) salt pickling spice dill (it called for fresh with the sead head/flower, but I didn't have any, so I just sprinkled in some dried herb, I know it's not the same, but I don't like them too dilly anyway) water

I would then use mint instead of basil.

OK, the annonymous depositing of zucchini in cars, on porches, etc. Does this really happen or is it an urban legend? I know I've given some of my neighbors some of my surplus cucumbers and basil, but I've also included a note with my name, address & phone number (for the couple of neighbors I didn't actually know by name), as well as a note that if they want any more to please call (and a list of other herbs, etc. I'm growing). Everyone's been very happy to receive my excess bounty (lovely thank you calls). Seriously, anyone in northern NJ have too many zucchini? I'll take some. I feel so stupid for not growing any this year, since my garden is doing so well (I've got at least 6 cantaloupes well beyond the golf ball size).

For a BLT salad, I would just use mayonnaise. Homemade would be good, but you could take a good storebought mayo like Hellman's and just think it with a little milk and some of the juices from cutting the tomato. I put mayo on my BLT sandwiches so that's what makes the most sense to me. As for composition, I would use a nice crunchy lettuce, like romaine, torn or cut into large shred and dress it with the mayo. Top the lettuce with three sections: 1/3 diced tomato (if large tomato is used) or quartered cherry or grape tomato, 1/3 crumbled bacon, and 1/3 homemade croutons. Take picture, then toss the salad and eat, mmm.