Rachel Perlow

It's the town immediately north-west of the George Washington Bridge, about an hour from Sparta. Click here for directions.

This post is mostly a "ditto" of what Jason said. Beautifully decorated restaurant, which they must have pretty much built from scratch considering the location was previously a salon. There were several nice touches to the plates, like beautifully carved garnishes, an origami-like bird made of carrot, wasabi formed into leaves or (I think) a frog, real shiso leaves. For a brand new restaurant they were ready to come out swinging. No missteps with the food at all. The service, as Jason mentioned, was a little overly attentive, but I'm sure that will relax as they get busier. Thankfully, although we arrived about an hour after they opened and we were their very first customers, by the time we left there were several other occupied tables -- many were neighbors (with either residence or business nearby) who've been anxiously awaiting Daruma's opening.

I'm wondering if perhaps you didn't read the class material before doing this stock? The lesson does not include herbs or spices in the basic stocks. During the Q&A, Fat Guy explained: I don't disagree with that at all. It's a question of intended use. If you're going to use 100% of your meat stock for making French dishes, by all means add peppercorns and a bouquet garni (aka a bunch of herbs usually tied together in cheesecloth, with the classic set being parsley, thyme, and bay leaf). If you make the stock the way I'm teaching it, and you want to make French-style sauces out of it, you may wish to add peppercorns and a bouquet garni to a quart of it and simmer that while you're making your roux for Carolyn's part of the coursework -- I actually find that last-minute addition of extra aromatics gives a "brighter" taste than simmering them for hours in the stock and then boiling the stock for hours to reduce it (a process that tends to mute their flavor contributions). But later, if we get to a unit on, say, making Vietnamese beef soup, you may want to take some of the basic stock and add star anise, ginger, and cinnamon, and you may find the flavor of thyme out-of-place in that application. I think of it the way I think about cooking steak: I always err towards undercooking, because you can always cook it more but you can never cook it less. With stock, you can always add flavors but you can never remove them.

Since you just put the bottle of water in the freezer, this probably isn't too late... pour (or drink) some of the water and leave the cap ajar. When water freezes it expands and you need to leave room for the air to escape.

Did you clear the plates from your table as well?

Is the article only in the NJ version or section of the Times? I cannot find it online on the NYTimes site or the downloaded print version.

Bringing to the boil will kill bacteria, but I'm sure your stock is fine. If heat was on, even very very low, it's fine. You just don't want a huge vat of stock sitting on the stove for hours waiting for it to cool naturally -- that's the bacterial play ground. Also, I don't think 4 hours is long enough. I usually leave mine on a simmer flame overnight. If it tastes totally bland, it's not done. Coriander is one of those herbs better added to the final stock when making a soup. If you add it to the stock as part of its flavoring, then it may taste kind of Asian and be good only for Asian soups.

I hope no one is offended by this, but I thought this might be an appropriate place to post some links so you can buy their books: The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks Also, here's a link to all books by Edna Lewis and Scott Peacock.

Most restaurants use too much, that's why I usually order it on the side.

Unfortunately, there was an electrical fire in the basement of the building where Saigon Republic is located (which damaged their kitchen), so it is closed for a few weeks for repairs (the take-out Chinese place next door is also closed). Meanwhile, they are getting closer to opening their second location in Fort Lee, and are considering naming it Saigon Republic Cafe.

OH my god, I'm such an idiot! Did I tell you Fairway??? No, I meant Food Emporium, right near the GWB. I mean just as you finish going over the bridge it is there on your right.

Stay away from Vietnamese? Huh, we were disappointed at not being able to try the Vietnamese place in Marigot because they were painting. I guess we won't bother (or maybe we will, just to see for ourselves ). OK, Sunset late. Check. We were there during the busy plane time and I didn't care for that experience. I thought the chef at Citrus was one of the owners, has the place changed hands?

I also recommend Esposito's, it was a regular stop when we lived in the area. They frequently have specials on whole beef filets or chicken breasts that make it worthwhile to stock your freezer or throw a party. Also, they have some interesting groceries, frozen ravioli and sauces, prepared foods, etc.

Sunset, blech unless you like being THAT CLOSE to landing aircraft. Ditto (the recommendation of) Dinghy Dock. Go to Citrus at Cupecoy -- Highly recommended.

Whatever you do, we want to see pictures of the finished cake!

OK, the thing is that bacon takes longer to cook than scallops. So, if you want the bacon to be crisp around the scallops it needs to be mostly cooked before being wrapped around them. Therefore, I prefer waterchestnuts wrapped with bacon.

I guess you need to give us more details, especially price. If you didn't make contact with Connie, you should try again. You didn't even call Finks? From their website: "It would be impossible to list ALL the entrees we could make for you... If you want something not listed here, please call and speak to Fink or Kate!" And their menu online does list a lot of the stuff you are interested in. He's a seriously good cook, don't let the roasted pigs fool you.

Stoneyfield Key Lime. Usually I use plain or vanilla yogurt or sour cream, but matching the flavor works well too. Today's finds include a Pampered Chef Pizza Lovers Gift Set ($49) for $5 as well as a heart shaped jello mold. Same people had that same bumpy mold I pictured above.

Hurumph. I've been using two pans for ages. Actually, recently I was roasting a bunch of meats in the oven at 300 (convection). I wanted to do some cauliflower too, so I just put it all on one pan (no room for two, I was doing chicken parts, a turkey breast* and a small beef roast, and although my Garland oven is big, it does have its limits). Checked/Turned/stirred every 15-20 mintues and it took about and hour and ten minutes to finish, but it was all golden, less dried/very brown bits. Took longer but the oven was on anyway and it was very very good. * Turkey Breast and Roast Beef are for sandwiches, Jason hates deli turkey jello and overcooked deli roast beef.

I'm always surprised that people hold garage sales on Fridays. You'd think most of the customers would be at work. But I passed a sign and followed it, which let me to buying a never been used, new in box, Pampered Chef Stoneware Loaf Pan. I paid $5 which was probably too much, but it was early in the day and the sellers don't seem to want to haggle until they've been sitting outside in the sun for a few hours. Anyway it retails for ~$20, and it would make a nice shower present for someone if I don't get around to using it.

Welcome Susan!

from the article: "Customers often tell the Pattons how they heard about them; one visitor from Australia told them he'd read about the crawfish sacks on the Internet." Hmm, anyone we know?

I can do that with the Taylor, but the temp is off by a few degrees.

How is an asparagus peeler different from any other peeler? I just use my Good Grips peeler when I feel the need to peel asparagus.

"finish cooking"? I find that about two minutes of sauteing produces beautifully cooked scallops. If I finished them in the oven, wouldn't they get overcooked?