
Rachel Perlow
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Everything posted by Rachel Perlow
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Without having actual measurements to give you, I wanted to describe mine, as it is excellent. I start by mashing the garlic and softening butter in microwave. Combine garlic, butter, almost as much olive oil as butter, grated parmesean, and minced parsley. It ends up being quite green, but the parsley and the garlic go very well together. I always make too much, then store it in the freezer for ease of garlic bread making next time.
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Here are two of my relatively recent risotto experiences in NYC. Both of these restaurants are taking-out-a-client worthy, although Hearth was a little loud. Union Square Cafe: Hearth: But I'm not sure if you can get the calimari risotto w/out the monkfish. Also I believe this is part of a seasonal menu, so you should probably call ahead to see if/what kind of risotto they have at the moment.
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We just had dinner at Spike's last night. Very, very good crab cakes and garlic mussels. Boring Manhattan clam chowder. Excellent ice cream at Hoffman's for dessert.
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I think that's what they are planning to do (just remove the Replublic from their name).
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At most places it is too full of cornstarch. I prefer it when thickened with only eggs. If it's too blah, ask for extra scallions.
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St. Thomas / St John USVI Dining
Rachel Perlow replied to a topic in Caribbean, USVI & West Indies: Dining
Great report, achevres -- I didn't see it last week, so thanks to uncletrouble (welcome!) for bringing this thread back up. Too bad you missed Il Capuccino, hope they didn't close. How are the boys at Poulet D'Orleans? Did you help them with their homework? -
You think so, do you? All my "training" has accomplished so far is that my cat thinks his name is"AAAAAAARGH! YOU FUCKING BASTARD!" and associates a squished paw/tail with spilled food. Hmm, worked with our dogs. You whenever we move in a way that may mean they are in the way, they scatter. Cats are more indifferent to pleasing their humans I think.
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Buy him a bell for his collar. Oh, someone has already thought of that. About the animals underfoot. Don't step around them. They get stepped on a few times, they learn to move out of your way right quick.
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Ah, but I also said it still has a diet soda aftertaste.
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actually, what he said was "horrible service," which in no way contradicts saying they also have great food (pork chops).
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Ditto. Click here.
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Menchanko Tei was what came to mind for me as well (also Mitsuwa food court).
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We've had that before. I always assumed it was Ruby Swiss Chard.
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"Live" from the Big Apple Barbecue Block Party '04
Rachel Perlow replied to a topic in New York: Dining
On Saturday, that stand was the very first one closest to the intersection of 5th and 26th. It is also known as Memphis Championship and Mike Mills. I wasn't there Sunday, but I think it should have been in the same spot. -
Since you are dealing with almost exclusively repeat business, I like the idea of having categories of desserts and then changing the items within the category daily/weekly/seasonally. Some people will always want a fruit dessert, some always chocolate. So having a rotation within the categories sounds great to me. I'm sure you are only using this as an example, but just in case, I feel like I have to say don't have your chocolate always be combined with peanut butter. Hmm, so your categories and some desserts could be: Raw Fruit - Various Fruit Salads (keep them seasonal with just two or three fruits in the salad, so that there is variety throughout the year), Strawberries (or other seasonal berries) with or without whipped cream or zabaglione Other Fruit - tarts, pies, compotes, crumbles Chocolate - mousse, cakes, tortes, one pure chocolate flavor, one in combination (peanut butter or fruit) Cheesecake - various toppings or flavors Frozen - always ice cream and sorbet (do you do homemade?), and another frozen dessert Obviously, my examples are not as ambitious as you describe, adjust to your circumstances. But the point is that the regular members will be satisfied in knowing that there will always be a dessert available in a category they like (my dad never met a cheesecake he didn't like and the dieters can always order a fruit salad or a sorbet), while even the chocoholics won't get bored because the chocolate dessert isn't always the same every time. One more point, how often is the business repeated? Are the members required to spend a certain amount in the dining room every month? Are you preparing desserts for the golf lunch room as well as the fine dining room? Is there a separate fine dining room? I know my parents tend to go around the same time each month, and that there are many more people at the last weekend of the month vs. the first because members have to spend a certain amount every month or they pay it anyway. The point of this being, don't keep the desserts on a rotation that will have them being served during the same weekend each month. Instead have a 3, 5 or 7 week rotation.
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Strawberry Ice Pops or Sorbet Serves 6 as Dessert. Make this delicious frozen treat whenever strawberries are on sale -- or buy them by the bushel at a roadside stand or a warehouse store. Yields about 3 cups. 1 qt strawberries, washed and hulled 1 lemon or lime, juiced and zest 1/4 c sugar, more or less (brown or white depending on your taste) 1/4 tsp salt Quarter or slice the strawberries, as you wash and hull them, into a large bowl. Finely zest the lemon, and squeeze out the juice. Pour on top of the strawberries. Sprinkly on the sugar and salt, stir. Allow to sit at room temperature for about 1 hour. The strawberries will exude a lot of juice. Pour into a blender or food processor and puree. Stain, using a fine sieve, back into the bowl. Taste and if not sweet enough you can add a tablespoon or two more sugar. Freeze according to your ice cream maker instructions, or fill popsicle molds and freeze until firm. If using the ice cream maker, it is best served as a sorbet immediately or after being in the freezer no more than an hour or two. After that it becomes quite hard, you may want to defrost it slightly in the microwave or freeze in individual portions to scrape up with a spoon. Keywords: Dessert, Fruit, Ice Cream Maker, Kosher, Vegan, Vegetarian, Easy, Snack, Healthy Choices, Blender ( RG1074 )
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Strawberry Ice Pops or Sorbet Serves 6 as Dessert. Make this delicious frozen treat whenever strawberries are on sale -- or buy them by the bushel at a roadside stand or a warehouse store. Yields about 3 cups. 1 qt strawberries, washed and hulled 1 lemon or lime, juiced and zest 1/4 c sugar, more or less (brown or white depending on your taste) 1/4 tsp salt Quarter or slice the strawberries, as you wash and hull them, into a large bowl. Finely zest the lemon, and squeeze out the juice. Pour on top of the strawberries. Sprinkly on the sugar and salt, stir. Allow to sit at room temperature for about 1 hour. The strawberries will exude a lot of juice. Pour into a blender or food processor and puree. Stain, using a fine sieve, back into the bowl. Taste and if not sweet enough you can add a tablespoon or two more sugar. Freeze according to your ice cream maker instructions, or fill popsicle molds and freeze until firm. If using the ice cream maker, it is best served as a sorbet immediately or after being in the freezer no more than an hour or two. After that it becomes quite hard, you may want to defrost it slightly in the microwave or freeze in individual portions to scrape up with a spoon. Keywords: Dessert, Fruit, Ice Cream Maker, Kosher, Vegan, Vegetarian, Easy, Snack, Healthy Choices, Blender ( RG1074 )
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"Live" from the Big Apple Barbecue Block Party '04
Rachel Perlow replied to a topic in New York: Dining
Go to Finks Funky Chicken & Ribs in River Edge, that's only about a 20 minute drive from Nutley. Get there while you can. -
Wow, I am so saddened by this. I knew Dave had been under the weather lately, but the restaurant always seemed busy, so I figured things were going OK. We're going to miss having the option of going to Fink's whenever we felt like some great BBQ or even a burger. Will you still be operating out of the same location? And, if so, if we see the lights on can we come begging at the door for whatever you're cooking as the catering menu? Since you are concentrating on catering, perhaps next year you'll be able to join the BABBP.
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Thank you Rachel, for that detailed instruction! I will definitely do that next time. Do you use knox gelatine at all? If so, what's your gelatine / liquid ratio? I might put that to use, and also when I'm making some desserts. I have packets of 11 grams but have no idea how much liquid I should be using for them. I'm sorry, but I can't help you more with this. I don't particularly care for aspic, or aspic lined terrines. When I eat a pate lined with aspic, I generally leave the aspic on the plate. I just know how to do it from briefly working at a caterers years ago. In rereading my instructions, it occurred to me that you may need to chill the aspic for longer than 5 minutes, since you are using silicone molds, right? The garde manger I worked with used a metal mold and prechilled it, so the aspic coating set pretty quickly. Don't use the freezer, however. You want it to gel, not freeze.
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"Live" from the Big Apple Barbecue Block Party '04
Rachel Perlow replied to a topic in New York: Dining
Yes, the lawn area seemed to be filled with people enjoying the lawn and the music. The people eating Q were all coralled on 26th St, and on the sidewalk behind the Q stands. Even after we were done with the stands and decided to walk around the park a bit, there were very few openings to get onto the lawn area. They were lined with baracades, so that I couldn't find any access. I really think that the Q stands need to be at compass points rather than all along 26th st. -
Also, I believe that some fat is needed to help digest the lycopine in the tomato (sauce). Next time, drizzle a teaspoon of a really good OO on top of the finished product. Mmm.
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Ah, then you needed to line the mold with aspic. Melt/bring to boil some stock or consomme (that you just happen to have in your fridge or freezer! ) and fill the mold, chill for 5 minutes, drain off the extra stock (it can be refrozen). Place your leaf in the bottom, add another few drops of stock to set it (chill), then add your terrine filling. Yes, it's that's California Franciscan Ivy, I got the set at a flea market for $35 as a student many years ago. It's really my favorite daily serving set. There plates are three different sizes, and there are 2 sizes of bowls. I have been looking for replacement pieces and some of the things like a soup tureen, sugar set, etc. I understand that a British manufacturer now produces it new, and that would be the logical place for me to get the pieces. I checked on Replacements.com and they do have Franciscan Ivy. You may want to check that out.
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Yard Sale, Thrift Store, Junk Heap Shopping (Part 1)
Rachel Perlow replied to a topic in Kitchen Consumer
I haven't been GS shopping for the past few weeks, but I did pick up a box of FoodSaver bags for $1 (US) at a church rummage sale, run in conjunction with a Greek Food Festival. -
Me too. Haven't used this much algebra in ages. Who says you never use math after high school?