Rachel Perlow

Thanks. Actually, that's beet greens -- even better than Swiss Chard, since I get pickle some beets tomorrow!

My turn . . . They had items other than pork and beef, so I felt it was my duty to try some of their southern offerings, namely the Bronzed Catfish and the fried green tomatoes with Shrimp Remoulade. Fried Green Tomato with Shrimp Remoulade appetizer Bronzed Catfish with Cajun Cabbage and French Fries I was a little disappointed with the Fried Green Tomato, mostly because the tomato wasn't green enough. I noticed a lack of tartness, so I peeked under the crisp crust, they were a little pink, and the beginning of the ripening process stole the green flavor I was expecting. They were perfectly fried, however, and the Shrimp Remoulade was excellent. Hopefully they'll be able to source some greener tomatoes for next time! The catfish was nicely cooked, but not overseasoned. Do you see that bit of green poking out on the left? That is the collard greens/spinach combination that you should ask for as a side -- as it isn't on the regular list, but may make an appearance as an occasional "vegetable of the day" (which is what the Cajun Cabbage was). The fries were good, crisp, skin on fries, full of potato flavor. My favorite dessert was the Butterscotch pudding, but for those that appreciate seasonality, the Sweet Potato-Pecan pie was also excellent. So, you've heard the wait is long, is it worth it? Yes, but it wouldn't hurt to arrive early or late and avoid it either -- heck, at least the bar isn't smokey. Oh yeah, very good house brewed iced tea -- I was the designated driver so I only had a taste of the beer -- but the boys went through most of two pitchers.

Their gravy is excellent. Larry makes it from beef stock he makes himself. And, I agree with you about the baked beans, they're kind of boring. But I love their mac & cheese. Next time ask for sauce on the side (esp the Mojo if you like it a little spicy), I agree they tend to oversauce.

If you are willing to go to the outer boroughs, you should be willing to go to NJ too. Take the bus to Fort Lee or Englewood (NJ Transit schedule), and go to Mo'Pho or Saigon R. Actually, they are owned by the same people, and Mo'Pho is easier to get into and to get to from NYC, so go there: Mo'Pho Noodles 212 Main Street Fort Lee, NJ 201-363-8886 Neither of these places do the sandwiches though. We've talked to the owner about it, it's just not cost effective for her to offer them as not enough people order them. But she does the most amazing pho and other soups. Click the above links for pictures.

You could use beer instead.

Just in case someone feels like buying, rather than making them, the Grateful Palate has Fleur de Sel Caramels available in their 2005 catalog (p. 75). Catalog description: Call 888-472-5283 to order, their website doesn't have online ordering.

Oooh, I like "Grilled Cheese for Grownups." And yes, Marmish, I just said it 10 times fast.

This is the first I'm hearing about it (and I was just driving through town). I'll try to stop by there soon. Thanks for the heads-up.

If you want to serve it at home, I suggest picking one up at Patisserie St. Michel in Teaneck. In addition to classic vanilla, they can also be had in Pumpkin, Mango, Pistachio and other seasonal flavors. Best to call in advance to reserve or order your tarte. There is usually a few pieces available by the slice in the cabinet, and they are very generous with the tastings if you are having trouble deciding. Click here for more about this shop.

Thank you, Arthur, for spending Thanksgiving week with us. I hope you enjoyed doing the Q&A and will continue to participate on eGullet.org. Book winners were selected by drawing of lots of those eligible eGullet members who submitted questions to the Q&A. The following will receive a copy of Arthur Schwartz’s New York City Food: Curlz MiguelCardoso Ore rhubarbd TrishCT Please email or PM me your mailing address ASAP.

Oh that's so cool. I can completely envision how it works. The sides and bottom of pots are straight, usually at a right angle, the part where they come together is curved. The Squadle will fit right in there, much better than a traditional round ladle, which leaves a gap at the joint. Those small whisks do come in handy. I have a few, I think I usually find them as impulse purchases near the cash register at cookware stores. Although I got a really nice one (with keychain, just as you described) as part of a goody bag from my visit to the CIA last May. Unfortunately, they don't have an online gift store, I just checked. Edit: Scratch that, they do have a store, but I couldn't find that whisk in it: http://store.yahoo.com/ciaprochefstore/index.html. And let me add, that I find it hilarious that a cooking school online catalog has narry a whisk in site, but does have a $22,500 Diva Range (call for availability) and a $4000 induction burner (2-3 days shipping) available! My mother has the ball in the middle whisk and I used it for whipped cream on Thanksgiving. I don't think it whipped that 1/2 cup of cream that much faster and it seemed to splatter a little more than usual. Give me an oversized balloon whip instead. (Oh and as long as you're giving me something, I'll take a silicone pastry brush too. )

Microplane, check Cherry Pitter, check Someone post a link for the silicone pastry brush, please. I've never seen that before and I was just eggwashing something this morning, and cursing my inferior pastry brush.

I have "In the Kitchen with Rosie" -- it's the one by Oprah's personal chef. A great diet hint I got out of there was for mock Ceasar salad dressing that I usually prefer more than the real thing: equal parts soy sauce and fresh lemon juice with mashed garlic and ground pepper. But, anyway, if you're an Oprah fan, it's a good book.

That sounds like a great idea for bakers participating in wedding shows. If I remember correctly, they usually just had picture catalogs of their finished cakes. But, if one had cakes, fillings and frostings out for sampling, provided they are good, you could even get orders right then and there.

For those who've been missing Arthur on the radio, this just in on the eGullet Q&A with Arthur Schwartz: Just a couple of days left to the Q&A, it is now open to follow-up questions, or just post something new for Arthur to answer. Like he doesn't have enough to do on Thanksgiving.

Uh oh, I think we've found one part of the problem. The instructions with my Garland specifically state to NOT use convection with the broiler. The point is direct, from the top, heat. You also may have the rack too high if things are burning that quickly.

That's funny, I use my toaster as a salamander! Seriously, my Cuisinart Convection Toaster Oven has a good broiler, and it heats up much faster than the much more powerful broiler in my Garland range.

Assuming you are rebaking if you want a perfect cake. But if this is just a thanksgiving dessert, you could turn it into a trifle.

When the thermometer said the turkey was nearly done,* I removed it from the pan and put it directly on the grill to crisp & brown the breast skin. Allowed to rest, it was then carved. The meat is nicely layed out in the pan it will reheat in, with some skin covering the meat. A stock is now bubbling away on the stove. Some of the stock will be added to the meat, to provide moisture during reheating. A separate gravy will also be prepared. * Since it was to be sliced and reheated, I took it off just slightly underdone. Even so, with the carry-over cooking during the resting period, there was barely any underdone-ness to the meat.

Here is our bird, a 13 lb Empire Kosher, cooking on the grill right now: And yes, that is bacon on top. I started it with chicken broth, wine, carrots, celery, shallots and onion in the bottom of the pan. The turkey is breast down on a rack. As I mentioned elsewhere, we aren't "present the beautiful turkey to the table before carving" people. So, this will cool, then be carved tomorrow. That way I can use the carcase for soup on Thursday and not have to mess with it on the day. Our plans got changed so we ended up just four of us for Thanksgiving, so there should be plenty of leftovers from this bird.

OK -- I called and spoke with Barry, the chef. They buy their fish through Dovid's in Teaneck. Dovid chooses his fish daily at the Fulton fish market, and in addition to choosing fish specifically for the restaurant, Barry will also have him go to specific purveyors at Fulton whose product he knows is superior.

I think there's a misunderstanding somewhere. The restaurant we're talking about buys their fish from a kosher fish purveyor. It's that purveyor's responsibility to make sure where they get their fish from (Fulton, for example), has not contaminated the fish with traif, be it shellfish or knives. I'm also pretty sure that, even though they buy their fish from a kosher fishmonger, they also butcher the fish inhouse -- and a rabbinically inspected house at that.

Slice them and spread the slices with peanut butter. Rasins on top are optional.

I think these Seamless Tins are exactly what you are looking for. Invest in a Brother Label maker and you're all set. Click here to see how Martha Stewart used them (or something very similar). Her's seem to be the 4 oz tins.

Yes, it is. They have improved the mozzarella, btw. Athough it still isn't the same as the kind we get at Arthur Avenue in the Bronx. Although they make all the pasta fresh in house, I vastly prefer their fish dishes. That tilapia special was cooked perfectly (and the truffled mashed potatoes were fabulous), I loved the cod, and the tuna tartar was wonderful. I got mad at Jason for finishing it. And that chocolate ice cream was very very intense.