Rachel Perlow

Nuoc Leo - Vietnamese Peanut Sauce This is the extra easy, cheaters version of Nuoc Leo. The real version requires a lot more ingredients, cooking, chopping, etc. And it tastes the same. Swear. Inspired by a recipe in The Foods of Vietnam by Nicole Routhier. Use as a dipping sauce for fresh Summer Rolls. *I just use chunky peanut butter, but if you only have smooth, garnish the top of the sauce with chopped peanuts. 2/3 c hoisin sauce 1/3 c peanut butter 1 tsp hot sauce (preferably Sriratcha) 1/4 c chopped peanuts* Mix all ingredients together. The chopped peanuts & hot sauce can be mixed in or just added to the top of the hoisin/peanut butter combination as a garnish to be mixed at the table by each diner. Yield: 1 cup. Keywords: Easy, Condiment, Sauce, Southeast Asian ( RG1148 )

Nuoc Leo - Vietnamese Peanut Sauce This is the extra easy, cheaters version of Nuoc Leo. The real version requires a lot more ingredients, cooking, chopping, etc. And it tastes the same. Swear. Inspired by a recipe in The Foods of Vietnam by Nicole Routhier. Use as a dipping sauce for fresh Summer Rolls. *I just use chunky peanut butter, but if you only have smooth, garnish the top of the sauce with chopped peanuts. 2/3 c hoisin sauce 1/3 c peanut butter 1 tsp hot sauce (preferably Sriratcha) 1/4 c chopped peanuts* Mix all ingredients together. The chopped peanuts & hot sauce can be mixed in or just added to the top of the hoisin/peanut butter combination as a garnish to be mixed at the table by each diner. Yield: 1 cup. Keywords: Easy, Condiment, Sauce, Southeast Asian ( RG1148 )

Nuoc Cham - Vietnamese Table Sauce This is a very strong sauce. You could probably cut it with up to another cup of water and it would still be quite flavorful. But try it at this level first. Use it as a dipping sauce for Vietnamese Fried Spring Rolls or fresh Summer Rolls. Also, you can mince a fresh garlic clove and a small chile in place of the garlic-chile paste, but I have it in my fridge so that's what I use. And, if you are making Vietnamese Pickled Vegetable Salad, just mince a handful of that instead of shredding the carrots & daikon. Adapted from a recipe in Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid. 1/4 c Lime juice, freshly squeezed 1/4 c Fish sauce (nuoc mam) 1/4 c Water 1 T Rice Vinegar 1/2 tsp Garlic-Chile paste 1 T Carrot and Daikon radish, shredded 1 T Sugar Mix all the ingredients and stir until the sugar is dissolved. Store in an air tight container in the refrigerator for up to 3 days. Yield: 1 cup Keywords: Sauce, Easy, Condiment, Dip, Marinade, Hot and Spicy, Southeast Asian ( RG1147 )

Nuoc Cham - Vietnamese Table Sauce This is a very strong sauce. You could probably cut it with up to another cup of water and it would still be quite flavorful. But try it at this level first. Use it as a dipping sauce for Vietnamese Fried Spring Rolls or fresh Summer Rolls. Also, you can mince a fresh garlic clove and a small chile in place of the garlic-chile paste, but I have it in my fridge so that's what I use. And, if you are making Vietnamese Pickled Vegetable Salad, just mince a handful of that instead of shredding the carrots & daikon. Adapted from a recipe in Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid. 1/4 c Lime juice, freshly squeezed 1/4 c Fish sauce (nuoc mam) 1/4 c Water 1 T Rice Vinegar 1/2 tsp Garlic-Chile paste 1 T Carrot and Daikon radish, shredded 1 T Sugar Mix all the ingredients and stir until the sugar is dissolved. Store in an air tight container in the refrigerator for up to 3 days. Yield: 1 cup Keywords: Sauce, Easy, Condiment, Dip, Marinade, Hot and Spicy, Southeast Asian ( RG1147 )

Just brush it with a little oil (doesn't have to be EVOO) before grilling. Helps the corn brown rather than char, and a sprinkling of salt brings out the sweetness.

Or use any leftover corn to make corn fritters. Take a basic pancake batter, use a vegetable peeler to scrape the corn off of 1-2 ears of corn. Either make like pancakes with butter on a griddle, or drop in to deep corn or peanut oil. Heavenly. I also do this with zucchini. As an added bonus, they (the deep fried fritters) freeze perfectly. Freeze individually on a sheet pan then store in a freezer bag. Reheat on a foil lined pan at 350 for about 12-15 minutes.

I like the sound of this one, thanks Rachel. I'm making them this weekend and will post how they come out. Remember you have to start them lemon's the day before. The slices need to sit with the sugar overnight.

The only problem with not removing the husks prior to grilling is that they are so very hot after they come off the grill. I prefer to husk completely, brush with olive oil or butter, sprinkle with salt. Then grill over a hot flame, turning 1/4 turn every 2-3 minutes. I like just a little speckling of char on some of the kernals. If you put them on the grill with the husk on, they just taste steamed to me, may as well microwave them.

A safe choice would be Chart House or Arthur's Landing. Any more guidelines to help us customize your selection? (cuisine, dress, price, location)

There are a lot of Korean places open 24 hours in Fort Lee and the surrounding towns like Palisades Park. As for the spiciness of the food, it is possible to order non-spicy dishes, so that shouldn't prevent you from returning to a restaurant that you enjoyed otherwise.

Regarding weekday lunch: do you have businesses in the area who order in lunches for their employees or for meetings? Would you be willing to start accounts with monthly billing for them? You would have to offer delivery to them but it would be a great way to generate more weekday lunch business even if your tables are always full.

I think this link to Shaker Lemon Bars on marthastewart.com is to the recipe I used the last time I made lemon bars. They were really good, and I like how you just use a food processor to grind the entire lemon (except for the seeds) rather than having to individually zest and juice the lemons.

Mmm, that sounds really good. I'd probably make a strong extract of the tea using water, then blend it with the dairy and sugar.

This sounds very similar to my friends recipe. She responded to my email that she doesn't want to share the recipe :( but this one does sound very close to what we ate.

I'll summarize some items, like "salad stuff" (means lettuce, tomatoes, carrots, celery, cucumbers, bell peppers, etc.) or "deli" (ham, roast beef, salami, etc.), but if I'm writing a list for Jason, I'll be very very specific, especially if I want that exact item, i.e. "Shout Concentrated Gel with the scrubby top -- NOT the spray bottle" was on Sunday's list. Jason is usually very good at going to the grocery store, and I think he prefers to go without me. He gets everything on the list (as long as I write it down. Last minute, "get this too" verbal items are quickly forgotten), but if I'm not there he gets to indulge in items I usually wouldn't put into the cart. We get to try new products that way! GG - thanks for the grocery list blog link, very funny.

You should post it publically with your reply next to it addressing all of their points. Or just post something saying why does my stuff cost so much? List your reasons: fresh quality ingredients, etc. Oh, and raise the price on your croissants! Meanwhile, feel free to vent here, we understand.

Sorry, I meant to ask my friend for her blueberry pie recipe when I first saw that post. I just sent her an email. It was amazing. You make a cooked blueberry sauce and add it to fresh uncooked blueberries. Hopefully, I'll be able to post the recipe soon. I know when adding them to batters, you should dust the berries in flour. This helps keep the surrounding area from discoloring and keeps the blueberries from sinking. I love to make a very simple fruit salad of melon (cantaloupe or watermelon primarily) and blueberries .

Hey Lou, you could include a link to your website in your sig line.

Welcome to eGullet, Adam. Glad you joined to post about your experiences at C46. Marlene - we'd love it if you did.

I can't decide of ShopRite (Englewood) was being sneaky or just had a run on a sale item... Check page 7 of this week's circular (click and enter your location), in the middle there was a special deal on Kraft cheese, which I'll admit to buying for burgers and other not so special occasions). Half price, but you have to buy all three products. I told Jason to look at the deal carefully, because if you don't buy all three correct products you pay full price. Well, you guessed it, one of the products he bought was the wrong size. He got the 8 oz shredded cheese, not the 16 oz (a smaller size), and ended up paying full price w/out realizing it at the store. After dinner, I went back and corrected the gaff. They were restocking that section, and that is the only reason I was able to get the correct size. None were on the shelf yet. There were no signs indicating the sale and which products to buy. The stocker had to dig through a couple boxes to find me the right size package. So, were they hiding the proper items in the hopes that people wouldn't catch on to the sale? Or, had shoppers earlier in the day wiped them out of the 16 oz packages?

I've got another Olympics related question, and thought we may as well keep it contained in this thread. I've always thought that the crown of leaves traditionally depicted on images of athletes in Greece was made of laurel, actually bay laurel. I think it is beautiful that they've been crowning the medal winners this way, like in this picture of Michael Phelps. However, on more than one occasion, I've heard the announcer refer to this as olive leaves or branches. Anyone know what the deal is?

Now that you've been reviewed in The Times, Zagat NJ better not ignore you anymore!

We drove by there the other day and it is still an empty hole.

Ah, but they have a Joe, just not the Joe. KT's son is also Joe. I disagree with you about the atmosphere, Mo'Pho is larger, so there is more room. You're not on top of your neighbors the way it can happen in Englewood. But I agree with you that the meters are a PITA. Each have their advantages and disadvantages.

Brooks, compare the model you selected to the one my friends bought yesterday. Yours is model 75282, their's is model 75292. Here's a url, but I'm not sure it will work, you may have to redo the comparison: http://www.sears.com/sr/product/compare/pr...od1078611901=on Anyway, the only difference I can find is that model 75292 is $100 less. You may be able to adjust your order if you did it recently. The main reason to get the Trio would be if you don't have the room to swing out one wide door. But it also has a few other nicer features, but they might not be worth the extra money to you.