Rachel Perlow

Just to finalize this issue, here's further clarification from Blue Diamond's customer service: "All the cartons of Almond Breeze have the kosher mark a 'D' in a 'box' with a D.E. underneath."

Date, Time, Location: Sunday, September 21, 2003 at 1:30 PM. Bobolink Dairy, Vernon, NJ 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 - 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) pnapoli + guest - cornbread & chili (2) Randi + friend - fresh fruit and a dip for it (2) 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; potato salad of mysterious ethnicity (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 75-80 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 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 , 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! 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.* If you are still trying to figure out what to bring... Some iced tea would be nice. More appetizers maybe? Beverages home-made fresh apple-cider Lemonade Well Water BYOB PA Wine, Mint Juleps and Victory Beer herbacidal-infused vodka Sangria Sweet Tea 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 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 potato salad of mysterious ethnicity 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 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 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 review menu and fill in a gap, if you can find one. More tables, chairs and tents are always welcome. Unlike the baked beans and cole slaw - I think the more Mac & Cheese the better!

Please RSVP by September 20th at midnight. How's that!? If you do decide to come, I suggest you bring a vegetarian entree.

As a matter of fact, the food not only has to be home cooked, it has to be from a home you built yourself. Mmmm samosas! Then it's on to plan C. John - store bought samosas are fine, as long as they are so good you just have to share your find! (just remember to bring enough for a crowd) Another Jon is probably bringing store bought baklava, and I know it's way better than anything he'd make himself.

Yeah we can have kids play "pin the tail on the Tommy" with the lawn darts. The firecrackers can scare off any evil spirits and blow up any jello molds or extra baked beans anybody brings. If you promise not to blow it up, I'll make a jello mold. I make really good jello molds.

Things a vegetarian/kosher person could eat at the PigPotluck:

The sushi rice (the stuff under the fish, not the bowl of rice) is already flavored with sugar, vinegar, and salt. You usually aren't served another bowl of plain rice unless something else is ordered too.

Wait, here's a site which researched the answer, "Kosher Labelling: DE (Dairy Equipment - made on the same equipment that processes products with Dairy, but cleaned before processing dairy-free products)." So, I guess it's up to you whether that's parve enough.

If it's produced using dairy equipment then it is probably labeled O-U-D, therefore dairy and can't be used for a parve preparation.

Yes. I hate it when the server asks if I would like pepper (pepper grinder hovering at the ready) as they place the plate down in front of me. Let me taste my food first, please!

There are several recipes that call for chorizo in RecipeGullet. (That link is the search url. If it doesn't work, click eG Recipes, above, and search for chorizo.)

Pouring soy sauce onto your bowl of white rice (at Chinese or Japanese restaurants usually). What's up with that?!!? The rice is supposed to be slightly sticky, right? It makes it easier to eat with chopsticks. And the main component of the meal is supposed to flavor the rice. Why would anyone pour soy sauce all over it?

I suggest you find out which companies that produce china have a factory store near you, especially the ones that sell seconds. Our everyday dishes are Pfaltzgraff. When the movers broke a bunch of the dishes, they were very easy to replace by the piece. In fact, I learned that our pattern was being retired, so I stocked up. The seconds weren't bad either -- usually just a mark on the bottom of the plate from the glazing process. Also, whatever your patter, check the manufacturers website and register your pattern. That way they can notify you if your pattern is to be retired.

Try this one, then page down to click for the "Green Room Photos."

That sounds like a great question for our upcoming Q&A guest, Joyce White, as well.

A new place has opened in American Roadhouse's location, 44 Madison, click for new thread.

As long as you're getting estimates from painters, call in someone that does kitchen cabinet refacing for an estimate as well.

Green Room Photos - pretty pathetic. You'd think they'd have a picture of one celebrity eating something. The shots look like they were taken just as the room was finished being set up.

Poor tommy! I wondered why you said recently that you only had 4 band t-shirts. Memories...

I think we should all just pray for no rain.

Jonathan said he can supply the brooms. We need the big strait massive floor sweeping kind. I don't think your witch's broom can handle it, unless there's a charm for magically removing dirt, hay and bird droppings!

Although I can understand and even agree with some of the complaints of the poster above, I was very impressed with our dinner at Fiamma last night. I enjoyed the Asparagus Zuppa and the bite I had of Jason's scallop appetizer. We also each had a pasta as main course. I had the delectablly creamy Garganelli with Prociutto, Peas and Truffle Butter. Jason enjoyed the event's special, a perfect fettucini with a ragu made of several different meats. I had the assortment of sorbets for dessert and loved the presentation. Each quennelle of sorbet was placed atop a butter cookie and the flavor was identified by a sliver of the applicable dried fruit. I've had assortments of this type before and truly appreciated this presentation which eliminated guessing the flavors.

Jason posted some additional pictures that we took yesterday at Bobolink Farms (link above). Here are the ones that are relevant to our event: This picture is taken from what will be our parking area to where we will be partying (the lawn with the trampoline). It's a nice, mostly flat, grassy area about the size of half a football field. The entrance to the parking lot is actually before the sign for Boblink Dairy. So someone will need to make a sign that says "eGullet Parking ->" to point the way. I shanghaied jhlurie into being one of the parking attendants, but I think we may need someone else. Jon nominated tommy. Any seconds? The small grey building, down the hill from our plateau, is where Jonathan White actually makes the cheese. For us, it is important because that is where the bathroom for our event is located. You can see the roof of the market area on the far right of this photo. That Sunday will be a market day for Bobolink, so there may be other patrons in that area there to buy cheese and bread (we can too!). A large cold room and the brick oven are located off this covered patio. The brick oven. It had been off for hours, but still registered around 500 F. There are also a couple of barbecue grills available for those that want to heat up/cook their food that way. This door is located beneath and to the left of the bridge in the next picture. This is the barn where we can hold the potluck in the case of rain. It is a very large space and, although I didn't see them, Jonathan says he has lights he can put up if we have to switch to the barn. The main thing is though, that the barn will need to be swept out the morning of the event to make it habitable. If several people do it, it shouldn't take more than 20 minutes or so. But those that can, should plan on arriving early to help out. Hopefully, it won't rain so we can enjoy the beautiful farm.

It's about an hour and a half once you get over the Hudson River. Why don't you come to the eGullet Potluck on September 21st?