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Rachel Perlow

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Posts posted by Rachel Perlow

    eGullet NJ Pig-BBQ & Potluck, Sunday, 9/21/03

    in New Jersey: Dining

    Posted

    Hey Rachel, are you just bringing name tags, or printing them too?  I think that would great so everyone's names would be bold and clear.  Maybe with real name and screen name?  How bout it?

    I wasn't planning on pre-printing them because there are so many people coming who are guests of members, so I don't know their names. For that matter, I don't know the names of most of the members either. Instead of leaving the labels & markers out for people, should I set up a table by the entrance and write them all out myself? That way at least they'll be uniform and legible (such as my handwriting is). Hmm, I can put the collection box for Fink on the same table.

    sadly, cannot afford to rent a car this weekend, public transportation not practical due to hours and don't know anyone to ask for a ride.  I hope that you guys have a great time and will post extensively afterwards--with as many indecent closeups of food as possible!!!!!  you must, really.

    If you still want to go, just post the town where you live -- maybe someone else is coming from the same area and will offer you a ride. Don't worry, Jason will be there shooting as much food porn as possible.

    i won't be bringing any sarcone's bread. been told that bread is already readily available.

    Who else is bringing bread? The only other bread on the list is cornbread. Bobolink has some interesting bread for sale at their market area (located down the hill from where we will be), but it is not the kind of plain white rolls that would be good for BBQ as far as I know.

    We'll be baking a couple of foil pans on Saturday afternoon.  Will only need to be reheated slightly since by the time it arrives it will probably have warmed to ambient temperature.

    SUNDAY SUNDAY SUNDAY.

    Unless you mean that you'll be baking on Saturday for Sunday's party. Don't want anyone to show up a day early! (Unless you're planning to help milk the cows.) :laugh: Moussaka sounds just as good to me as pastitzio. But isn't there potatoes in moussaka? (Since you're making it for Atkins reasons.)

    however, if people want to grab that package of cups or plates from their garage before heading out, we can absolutely ensure that we'll be OK.

    Yes, this is a great opportunity for everyone to get rid of that bag of miscellaneous party goods left over from various events taking place at your house over the last ten years.

    i see that egullet will be offline this weekend for the upgrade.  that means that we need all our ducks in a row by friday i'd guess.

    I doubt it will be down all weekend. But it is a good idea to have all questions answered anyway. JIC, people can email me with last minute questions (but not for directions, go to www.cowsoutside.com (Bobolink's website) for that), since my email address is so easy to remember: rachel@egullet.com

    eGullet NJ Pig-BBQ & Potluck, Sunday, 9/21/03

    in New Jersey: Dining

    Posted

    Date, Time, Location: Sunday, September 21, 2003 at 1:30 PM. Bobolink Dairy, Vernon, NJ <-- Click link for directions. Look for eGullet people/signs for parking directions when there.

    Current RSVP list:

    Alanz + Lauren & Joshua - enigmatic pasta (3), Josh will help entertain the kiddies with his juggling & balloon animals! :biggrin:

    Curdnerd & family - mac & cheese + supplying the location, that's enough (Cheese Shop will be open for the first hour or so of the event) (5)

    Dbrociner + wife, Stephanie, and daughter Sophia - sweet potato casserole and garbage bags (3)

    docsconz + wife & kids - home-made fresh apple-cider (5)

    Double 0 + family - collards and maybe a tray of mac & cheese* (*see Curdnerd's post about mac & cheese) (4)

    dumpling - non-alcoholic drinks and/or dumplings and/or wicked good blueberry PIE (1)

    Elyse - bringing pecan pie (1) also, taking orders for cookies, pies & Pao de Quejo via PM, Mmm, Pao de Quejo

    Fat Guy & Ellen (2)

    Fink - bringing the cooked pig(s) at the reduced price of $4 per person, also bringing sweet tea and apple cobbler (2?)

    herbacidal - bags, extra plates & forks & stuff, Sarcone's bread, infused vodka, chinese dumplings (2-4?**)

    hillbill - (offering rides from Staten Island/Ferry) - (maybe 1?**)

    howard88 - Cole Slaw (3)

    Hscottk + wife - baked beans (2)

    Jason & Rachel Perlow - jello mold, name tags, ice, homemade sorbets/ices, banana pudding (2)

    jhlurie - baklava, parking czar (1)

    jmcgrath - tent canopy, stuffed jalepenos, aka ABTs (1?**)

    jogoode - since he's still a maybe he'll bring some snacky type things (probably 1)

    johnh91011 - samosas, an Indian appetizer (2)

    johnjohn - brownies (1) (offering rides from NYC or Long Island to Elyse...)

    Jonathan Sibley (1)

    JosephB & Donna, (sans puppy) - corn and tomato savory pastry (2)

    KatieLoeb - Pastitsio (1)

    Kim WB + guest - dessert from Pierre at Wegmans and a case of bottled water (2) - Makin' parking signs

    Lisa1349 + guest - PA Wine, Mint Juleps and Victory Beer from Downington, PA (2)

    Liz Johnson + husband + guests w/baby - Dr. Pepper Cake, a table (yes, bring a table)(4.5)

    =Mark - ice, marinated grilled portobella mushrooms, Carolina Mustard BBQ Sauce, table & chairs (1)

    mottmott - vegetable tart, probably pissaladiere (1)

    pnapoli + guest - cornbread & chili (2)

    pooh + husband - non-alcholic beverages (2)

    Randi + friend - fresh fruit and a dip for it (2)

    Rich Pawlak - beer (1)

    rlibkind (Bob & Jean Sue) - baked beans (2)

    RockADS21 + Mrs. Rock - Sangria (2)

    Rosie & Lowell - napkins, health salad (I think that's some kind of cole slaw) (2)

    sabg - grilled vegtables, chairs, table (3)

    Slkinsey + bergerka - Ginger Snaps, derby-style bourbon pecan pie (2)

    SobaAddict70 - spicy marinated olives, French kisses, Oven roasted tomatoes, Wilted greens (1)

    South Jersey Epicurean (Gary Kritz) - (making the pastichio/moussaka with Katie Loeb) (1)

    Suzanne and HWOE - Indian chaat style potato salad, pickles (2)

    Tommy & the Mrs. - non-food stuffs (ice, paper plates, cutlery , napkins, cups, garbage bags) (2)

    wawairis - Green Salad and Lemonade (1?**)

    Right now we're at 76-80 approximately.

    **Please confirm your numbers, especially if there's a question mark next to your entry above.

    To Summarize Curdnerd's post/rules:

    • 1. No Dogs.
      2. Making mac & cheese.
      3. Kids Welcome - someone needs to organize some kid activities. Update: Dumpling volunteereed to be Camp Counselor, but parents should still supervise their children. (we're up to 9 kids)
      4. We're going to be using lots of small tents.
      5. The bread-and-cheese shop will be open until at least 5 PM, and people can leave orders in the bakehouse (68F) or ripening room (55F) to keep it cold.
      6. Parking Czar - this person should plan to arrive early. Update: jhlurie and =Mark are being shanghaied into this position with me and Jason. Kim WB will organize the tables & food set up after people have parked.

    Other notes:

    • 1. KP Duty - We must completely clean up after ourselves. Everyone bring an extra bag or two and leave with some garbage, please.
      2. Tents (not camping tents, party tents), tables & chairs -- the more the merrier.
      3. The pig is $4 per person (kids count too)
      4. Remember to check the RSVP list for what you offered to bring and confirm with Kim WB via PM.
      5. Label your food: Please label your food if it contains fish or meat of any kind (I should say if it does not obviously contain meat. I don't think the Pig needs to be labeled, but if the collard greens or baked beans have meat, that should be labeled. A label just saying what your dish is would be nice too.
      6. Pray for no rain. If you don't, you are volunteering to sweep out the barn!
      7. Ice:
    i don't know how many people are bringing coolers, but i'm sure if everyone just threw a couple of bags of ice in, we'll be fine.
    unless there's a need for ice that i'm not thinking of.
    Excellent suggestion, tommy. If you are bringing your food in a cooler, take note of above.

    8. Recipes - If everyone will please post their recipes on recipeGullet that would be great. Also, if your food contains any common allergens, please bring a tag (like a table tent maybe?) to label your food. Thanks.

    9. Leftovers - We're not leaving any for Curdnerd unless he specifically asks for something on the day. So, if you're the type of person who may wish to bring home leftovers of others' food, bring some plastic containers so everyone can take their own (real) dishes home. The disposable Glad® or Ziploc® containers are great.

    Current Menu:

    The menu, so far.*

    • Beverages
      home-made fresh apple-cider
      Lemonade
      Well Water
      BYOB***
      PA Wine, Mint Juleps and Victory Beer
      herbacidal-infused vodka
      Sangria
      Sweet Tea
      Beer
      Other non-alcoholic beverages
      Appetizers
      Dumplings (dumpling)
      chinese dumplings (herbacidal) - the more dumplings the merrier!
      fresh fruit and a dip for it (or is this a dessert?)
      marinated olives
      French Kisses (dates & foie gras???)
      samosas, an Indian appetizer
      stuffed jalepenos, aka ABTs
      pissaladiere
      Mains
      ROASTED/SMOKED PIG - that is the point of this whole thing, right?)
      Pastitsio
      Chili
      Sides
      Starchy
      enigmatic pasta
      mac & cheese
      sweet potato casserole
      baked beans (2 people are bringing baked beans)
      corn and tomato savory pastry
      Indian chaat style potato salad
      corn bread
      Sarcone's bread
      Veggie
      Collards (Double 0), Wilted Greens (Soba)
      Cole Slaw
      marinated grilled portobella mushrooms
      health salad
      Carolina Mustard BBQ Sauce
      Oven roasted tomatoes
      grilled vegtables (peppers, zucc, corn etc - sabq)
      Green Salad
      Half sour pickles
      Desserts
      Apple Cobbler
      Baklava
      Banana Pudding
      blueberry PIE
      pecan pie
      homemade sorbets/ices
      brownies
      something chocolate from Pierre at Wegmans
      Dr. Pepper Cake
      Ginger Snaps
      derby-style bourbon pecan pie
      jello mold & cool whip
      Misc (aka the more the merrier (TMTM))
      Dry goods
      tables, chairs (BYOC), tents
      ice

    * If what you offered to bring isn't on the list, please post (don't PM) me with edits.

    *** A reminder about BYO: This is a BYO event. Bring the beverage of your choice for your consumption...and perhaps a bit extra for others to sample if you choose. If you have signed up to contribute a beverage for the potluck, however, be sure to bring enough for the group.

    Please PM Kim WB to confirm your attendance, # of guests, and that you are bringing the dish you specified.

    eGullet NJ Pig-BBQ & Potluck, Sunday, 9/21/03

    in New Jersey: Dining

    Posted

    Since the Fentons aren't coming, should I make the banana pudding instead of the ice cream/sorbet? It will definitely travel easier. I'll still bring some of the watermelon ice cream I have left in my deep freeze, but I just won't make anymore. I think the nana pudding is way more bbq appropriate anyway. :) But actually, I've never made it before. Could someone point me towards a recipe?

    Dinner! 2003

    in Cooking

    Posted

    It was whole wheat spatzle. Does that help? Actually, I browned the sausage with very little oil, drained, added rinsed sauerkraut & caraway and braised. I was trying a new recipe for spaetzle this time, this one, made with water, subbing in 1/2 cup of whole wheat flour for an equal amount of the white flour. It looks creamy, but there's only a little bit of butter melted over them to keep them from sticking. They start to look creamy because you have to toss each batch into the butter (you can only cook about 1/2 cup of batter at a time). I think I prefer my regular recipe, which calls for milk. The other one made too damn much, although the wheat was an added flavor.

    I hadn't made spatzle for over a year. Jason's been begging for it. It is the easiest fresh noodle to make in the world.

    eGullet NJ Pig-BBQ & Potluck, Sunday, 9/21/03

    in New Jersey: Dining

    Posted

    Curdnerd says he has very high quality well water, so there's no need to bring bottled. If anyone has a spare beverage dispensing cooler, however, that would probably be a good thing to bring.

    Kim - the real estate signs would be perfect, 4 please. I can bring a marker. Or, if you or your kids have time to make the signs in advance, Just make signs that say eGullet with an arrow. Two in each direction.

    eGullet -->

    <-- eGullet

    eGullet NJ Pig-BBQ & Potluck, Sunday, 9/21/03

    in New Jersey: Dining

    Posted

    Sorry, I forgot to post my update in time to be at the top of the page.

    Date, Time, Location: Sunday, September 21, 2003 at 1:30 PM. Bobolink Dairy, Vernon, NJ <-- Click link for directions. Look for eGullet people/signs for parking directions when there.

    Current RSVP list:

    Alanz + Lauren & Joshua - enigmatic pasta (3)

    Andrew Fenton & the Mrs. - Banana Pudding (2)

    Curdnerd & family - mac & cheese + supplying the location, that's enough (Cheese Shop will be open for the first hour or so of the event) (5)

    Dbrociner + wife, Stephanie, and daughter Sophia - sweet potato casserole and garbage bags (3)

    docsconz + wife & kids - home-made fresh apple-cider (5)

    Double 0 + family - collards and maybe a tray of mac & cheese* (*see Curdnerd's post about mac & cheese) (4)

    dumpling - non-alcoholic drinks and/or dumplings and/or wicked good blueberry PIE (1)

    Elyse (took johnjohn's offer of a ride) - bringing pecan pie (1)

    Fat Guy & Ellen (2)

    Fink - bringing the cooked pig(s) at the reduced price of $4 per person, also bringing sweet tea and apple cobbler (2?)

    herbacidal - bags, extra plates & forks & stuff, Sarcone's bread, infused vodka, chinese dumplings (2-4?**)

    hillbill - (offering rides from Staten Island/Ferry) - (maybe 1?**)

    howard88 - Cole Slaw (3)

    Hscottk + wife - baked beans (2)

    Jason & Rachel Perlow - jello mold, name tags, ice, homemade sorbets/ices, maybe ice cream (2)

    jhlurie - baklava, parking czar (1)

    jmcgrath - tent canopy, stuffed jalepenos, aka ABTs (1?**)

    jogoode - maybe (1?**)

    johnh91011 - samosas, an Indian appetizer (2)

    johnjohn - brownies (1) (offering rides from NYC or Long Island to Elyse...)

    Jonathan Sibley (1)

    JosephB & Donna, (sans puppy) - corn and tomato savory pastry (2)

    KatieLoeb - Pastitsio (1)

    Kim WB + guest - dessert from Pierre at Wegmans and a case of bottled water (2)

    Lisa1349 + guest - PA Wine, Mint Juleps and Victory Beer from Downington, PA (2)

    Liz Johnson + husband + guests w/baby - Dr. Pepper Cake, a table (yes, bring a table)(4.5)

    =Mark - ice, marinated grilled portobella mushrooms, Carolina Mustard BBQ Sauce, table & chairs (1)

    mottmott - vegetable tart, probably pissaladiere (1)

    pnapoli + guest - cornbread & chili (2)

    Randi + friend - fresh fruit and a dip for it (2)

    Rich Pawlak - beer (1)

    rlibkind (Bob & Jean Sue) - baked beans (2)

    RockADS21 + Mrs. Rock - Sangria (2)

    Rosie & Lowell - napkins, health salad (I think that's some kind of cole slaw) (2)

    sabg - grilled vegtables, chairs, table (3)

    Slkinsey + bergerka - Ginger Snaps (needs a ride from NYC), derby-style bourbon pecan pie (2)

    SobaAddict70 - spicy marinated olives, French kisses, Oven roasted tomatoes, Wilted greens (1)

    South Jersey Epicurean (Gary Kritz) - (making the pastichio/moussaka with Katie Loeb) (1)

    Suzanne and HWOE - Indian chaat style potato salad, pickles (2)

    Suzilightening - since she's planning on arriving late, she should probably bring a dessert (definite maybe) (1)

    Tommy & the Mrs. - non-food stuffs (ice, paper plates, cutlery , napkins, cups, garbage bags) (2)

    wawairis - Green Salad and Lemonade (1?**)

    Right now we're at 77-82 approximately.

    **Please confirm your numbers, especially if there's a question mark next to your entry above.

    To Summarize Curdnerd's post/rules:

    • 1. No Dogs.
      2. Making mac & cheese.
      3. Kids Welcome - someone needs to organize some kid activities. Update: Dumpling volunteereed to be Camp Counselor, but parents should still supervise their children. (we're up to 9 kids)
      4. We're going to be using lots of small tents.
      5. The bread-and-cheese shop will be open until at least 5 PM, and people can leave orders in the bakehouse (68F) or ripening room (55F) to keep it cold.
      6. Parking Czar - this person should plan to arrive early. Update: jhlurie and tommy are being shanghaied into this position with me and Jason. Kim WB will organize the tables & food set up after people have parked.

    Other notes:

    • 1. KP Duty - We must completely clean up after ourselves. Everyone bring an extra bag or two and leave with some garbage, please.
      2. Tents (not camping tents, party tents), tables & chairs -- the more the merrier.
      3. The pig is $4 per person (kids count too)
      4. Remember to check the RSVP list for what you offered to bring -- and before posting that you are thinking of bringing baked beans :wink:, I think two people making baked beans is enough.
      5. Please label your food if it contains fish or meat of any kind (I should say if it does not obviously contain meat. I don't think the Pig needs to be labeld, but if the collard greens or baked beans have meat, that should be labeled.
      6. Pray for no rain. If you don't, you are volunteering to sweep out the barn!
    i don't know how many people are bringing coolers, but i'm sure if everyone just threw a couple of bags of ice in, we'll be fine.  unless there's a need for ice that i'm not thinking of.
    Excellent suggestion, tommy. If you are bringing your food in a cooler, take note of above.

    5. Recipes - If everyone will please post their recipes on recipeGullet that would be great. Also, if your food contains any common allergens, please bring a tag (like a table tent maybe?) to label your food. Thanks.

    6. Leftovers - We're not leaving any for Curdnerd unless he specifically asks for something on the day. So, if you're the type of person who may wish to bring home leftovers of others' food, bring some plastic containers so everyone can take their own (real) dishes home. The disposable Glad® or Ziploc® containers are great.

    Current Menu:

    The menu, so far.*

    • Beverages
      home-made fresh apple-cider
      Lemonade
      Well Water
      BYOB
      PA Wine, Mint Juleps and Victory Beer
      herbacidal-infused vodka
      Sangria
      Sweet Tea
      Beer
      Appetizers
      Dumplings (dumpling)
      chinese dumplings (herbacidal) - the more dumplings the merrier!
      fresh fruit and a dip for it (or is this a dessert?)
      marinated olives
      French Kisses (dates & foie gras???)
      samosas, an Indian appetizer
      stuffed jalepenos, aka ABTs
      pissaladiere
      Mains
      ROASTED/SMOKED PIG - that is the point of this whole thing, right?)
      Pastitsio
      Chili
      Sides
      Starchy
      enigmatic pasta
      mac & cheese
      sweet potato casserole
      baked beans (2 people are bringing baked beans)
      corn and tomato savory pastry
      Indian chaat style potato salad
      corn bread
      Sarcone's bread
      Veggie
      Collards (Double 0), Wilted Greens (Soba)
      Cole Slaw
      marinated grilled portobella mushrooms
      health salad
      Carolina Mustard BBQ Sauce
      Oven roasted tomatoes
      grilled vegtables (peppers, zucc, corn etc - sabq)
      Green Salad
      Half sour pickles
      Desserts
      Apple Cobbler
      Baklava
      Banana Pudding
      blueberry PIE
      pecan pie
      homemade sorbets/ices
      brownies
      something chocolate from Pierre at Wegmans
      Dr. Pepper Cake
      Ginger Snaps
      derby-style bourbon pecan pie
      jello mold & cool whip
      Misc (aka the more the merrier (TMTM))
      Dry goods
      tables, chairs (BYOC), tents
      ice

    * If what you offered to bring isn't on the list, please post (don't PM) me with edits.

    Please PM Kim WB to confirm your attendance, # of guests, and that you are bringing the dish you specified.

    eGullet NJ Pig-BBQ & Potluck, Sunday, 9/21/03

    in New Jersey: Dining

    Posted

    I started a starter last week, and will have much to give away at the NJ potluck in a couple of weeks, if anyone wants some (or meet me here in NYC). I used organic red grapes as the yeast source, water and flour, and that's it. PM me if you want some in a couple of weeks when it's stronger.

    Great Elyse, I'd love some. Hmm, any chance of you bringing any of your other products on Sunday? I was thinking it might be nice to be able to buy some more Pao de Quejo dough and some of your incredible Mayan Love Cookies. :wub:

    Planning a banquet-- Help!

    in Cooking

    Posted

    Well, what have you decided on so far? I doubt there's a reasonable way to do sit down for 20-30 in an apartment.* You should either do a cocktail party with all passed hot hors doerves and some stuff (cold) in stationary locations. Or, do a short period of passed hot & cold hd, with stationary nibbles (nuts, veggies & dip, etc), then a buffet dinner.

    *Depending on the size of the apartment it may be wise to hire movers to move the furniture out of the way, either into storage for a couple days or just jam stuff into the bedroom. Then you could rent three round tables & chairs and hire waiters & stuff.

    Fish Heads

    in Food Traditions & Culture

    Posted

    I love that bit of meat on the top of the head, reminds me of the oyster of a chicken, not in taste but in diggingoutedness. :cool:

    Oyster of a chicken? What, exactly, is that?

    When disjointing the chicken thigh from the carcass, if you cut the meat straight down the back, you would miss the tip of the thigh meat called the "oyster", and leave it attached to the back. To remove it in one piece with the thigh, it is necessary to carefully cut along the back and hip bone of the chicken.

    I saw this on Julia many years ago.

    Ah, but the trick, when serving a whole chicken, is to not so carefully carve and save the "oyster" for a cook's treat in the kitchen. :wink:

    Good (non-diner) breakfast in Northern NJ?

    in New Jersey: Dining

    Posted

    Hmm, all the good breakfast places we go to are diner or diner-like: Finks in River Edge, Cinco de Mayo in Begenfield, Baumgarts in Englewood for Sunday brunch, or the Country Pancake House in Ridgewood. Or dim sum at Silver Pond in Fort Lee.

    I did a google search to see what else I could some up with. I haven't been to either of these places, but maybe someone else has and could fill us in:

    Janice a Bistro, 23 Sheradin Avenue, Ho-ho-kus, 201-445-2666
    Verjus Restaurant, 1790 Springfield Avenue, Maplewood, NJ 07040, 973-378-8990 (Sunday brunch)

    Fish Heads

    in Food Traditions & Culture

    Posted

    I gotta get dumpling to come with us to China 46 for some Fish Head Casserole. Yum, yum!

    • post-5-1055122606.jpg
      picture came out a little blurry, sorry.

    I like getting whole fish at Thai restaurants. After the body is separated, I use the head like a puppet and tease Jason, "how you could let her eat me?" I squeal. :raz: I love that bit of meat on the top of the head, reminds me of the oyster of a chicken, not in taste but in diggingoutedness. :cool:

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