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Posts posted by lcdm

  1. I don't know I kind of like the idea. What I would really love would be a full blown inventory tracking system; download what I purchased from the supermarket (also be able to add stuff myself as oneoffs), this way I could run reports like how long it took to use something, or how many do I have left (useful with bulk items), or use up stuff I have forgotten in the back of the freezer.

    Of course the kids would "forget" to use it as they are throwing things away or more realistically leaving the empty container in the frig. and the whole system would be shot to hell. :)

  2. Well, with your imput (thanks, again!) and daughter's final word here's the menu:

    Apple Cider-Glazed Pork Tenderloin on Buttermilk Chive Biscuits

    Iconoclastic Deconstructed Spring Rolls

    Liptauer Cheese Spread w/ pumpernickel cocktail bread

    Red pepper jelly cheesecake w/ crackers

    Roasted mini potatoes w/ béarnaise

    Crudités - Radishes, carrots, bell peppers. fennel, belgian endive, snow peas

    Bleu cheese & caramelized shallot dip

    Caesar dip

    Asian Style Dip

    Skewered Fruit

    Spiced pecans

    Orange Marmalade Cake

    The invitations go out today.  Wish y'all could come.  The food won't really be appreciated (except by daughter and Mr. Kim) and will elicit 'so fancy' comments :hmmm: .  This is really another topic, but everyone wonders why I 'bother' to go to so much trouble.  I try to explain that its my hobby and I enjoy the effort, just like they do golfing or gardening or sewing, but they really don't see the point.  sigh.

    Thank you so much, everyone!

    The menu sounds wonderful. I had to laugh at the 'so fancy' comment. I usually make two or three 'fancy' things when we have a party, and they are usually left over while the spinach dip, shrimp cocktail, and pigs in a blanket platters are licked clean.

  3. Pizza

    My kids love to make pizza, even my 4 year old will put on her own toppings.

    I just made pretzels with my kids, they enjoyed the whole process, making the dough, rolling it, making different shapes, adding their own seasonings, watching them bake and finally eating them.

    Few other things to think about: Quiche or tarts, meatloaf, cookies, bread, cake w/frosting, brownies, roast chicken (or cornish hens would be nice and small to handle), quesadillas, fajitas, shrimp cocktail, ice cream, baked chicken wings (marinated in a homemade sauce).

    What kinds of food does your daughter enjoy eating?

  4. I have used all except chai. Come to think of it my mom’s spice rack (from many moons ago) contained bottles of marjoram, paprika, and caraway. I’m sure every household has a bottle/tin of paprika if not only to decorate deviled eggs. I guess they are not very new (except chai and pomegranate) but maybe the companies will introduce new ways to use them or for people to rediscover them.

    I know there was a lengthy discussion about paprika, during the summer.

    eGullet Paprika Thread

  5. That's a hard one even with an exhaust fan, bedding may still pick up odors if in the same room (depends what you cook). Can you install a nonvented circulating hood over your range, maybe something with a charcoal filter, or maybe an air purifier by the range? You could set up a fan in the window to exhaust the smell/smoke, but you'll also draw out some heat.

    When my grandmother used to fry a bunch of onions and didn't want it to smell up the house she would fry them outside in an electric skillet.

  6. I also asked for Molly's Braising cookbook for Christmas, if it's not under the tree I have a B&N gift certificate that will be used to purchase it.

    I would like to start smoking a little more and baking bread for the new year.

    I'd also like to cook more with the kids.

  7. We have a Miele.  While it is great for washing dishes, a number of things suck about it.  None of my sheet racks or my big stock pot fit in it.  I'm washing more things by hand these days which I loathe.  It's small, so I seem to be running more loads every day than I did before.  And you have to feed it salt.  Don't ask me why, but you do.  This thing sucks up more salt than Canadian roads during winter.  I quietly pray for this to break down every day so I can get a new one.

    We had a Frigidaire Gallery in the old house.  It wasn't as quiet as I would have liked but it handled all the things above and more.


    The salt is used if you have hard water, if your water is OK you don't have to use the salt, I think there is something in the manual about disabling the feature.

  8. I can say with a fairly high level of confidence that the perfect dishwasher has not yet been built.  I have two dishwashers, an ultra-quiet, high performing Bosch and a fairly high-end Sears Kenmore.  With the Bosch, you get an amazingly quiet machine that does a great job with the dishes, but it was not designed for American households.  What I mean by that is that the Bosch doesn't have a drying cycle and it's harder to arrange the dishes in it.  It's sort of like a Mercedes: great performance, but their cup holders suck.

    I love the Bosch, but my wife prefers the Kenmore for the reasons stated above.  One day, someone will combine the best of both worlds for the perfect dishwasher.

    I have an Asko and Kenmore and agree with Varmint. The Asko is quiet and has a short cycle time and uses less water, but the Kenmore is easier to load and dries better.

  9. I see, I have the range and not the cooktop so hopefully I won't have similar problems. If you can't see the units in person than definatley go to the thathomesite appliance forum and ask for opinions there also.

    It's so hard to make a choice with all the products available (and when you are spending so much money). Did you think about BlueStar?

  10. To Glenn and any other interested entrepreneurs, please, please PLEASE consider the Rutgers-Newark campus/area when considering new locations!  There are over 10,000 students on this campus every day, and when you add NJIT and Essex Cty College to the mix, the word is that there are 50,000 people every day on our campuses.

    We are DESPERATELY in need of new places to eat, and the few that come in and do it right (read: good food at reasonable prices) are so packed that they take their phones off the hook.  Really.  Melt would be perfect in this area, and I'd be happy to lead the parade on opening day.  :wink:  Just a thought...

    I second that! My husband works at RU-Newark and it frequently comes up that there are few good lunch places in the immediate area. I think the students (and staff, of course!) would DEFINITELY go for a place like Melt.

    And it would give me good reason to come visit my husband for lunch. :wub:

    Yes that area of Newark would be good. Close enough to also attract the museum, courthouse, lawschools and PAC.

    Glenn, I am sorry to hear that you are closing.

  11. Have any of you ever really bought a bottle of wine because you saw an ad for it or liked the name or the label?  That kind of marketing isn't directed at people like us.

    Guilty. If I have to pick between two bottles of quality wine I usually choose the one with the cooler label.

    I don't mind wineries marketing the wines, I guess I mind them targeting an audience with the stance of "we know what women want" and it's a dumbed down version of the real thing. Almost a "don't worry your pretty little head with the details (it would only confuse you)" attitude, that's what bothers me.

  12. Let me review the logic here, because I feel like I'm missing something.

    Women buy 55% of the wines in the U.S.  That's in a market where advertising has typically been geared toward wine geeks or wannabe geeks, with perhaps an assumption that men are the majority of buyers.  Therefore, women must find something about traditional marketing to be successful.  But now that the industry recognizes the purchasing power of women, it has suddenly decided that, due to its historically stuffy advertising, only Marian the Librarians are currently purchasing and enjoying wine, and that they can significantly bolster wine sales by appealing to Bubbles the Brainless.  However, Bebe is sensitive and probably a lot smarter than they give her credit for, and while she enjoys novelty, she won't repeatedly buy a product that is a subject of ridicule among any of her friends and boyfriends. And while pink is fine for baby girls, how many women do you know with pink kitchens? Pink bedrooms?  (Okay, maybe a bath here and there.)

    What am I missing?

    I guess I'm missing it too.

    "We are doing it for the women" - yeah right they are doing it for their pocketbook.

    This will be another one hit wonder and will sit along with Arbor Mist, wine coolers and the white Zin's.

    The shame of it is most people think this is what wine is. When I was in high school I did my share of drinking, when we drank wine it was Riunite, Yago San Gria, Boones Farm. In college I worked in a wine shop, the owner used to have the employee wine tastings to better understand & sell the wine. At first I protested saying "wine gives me a headache, I don't like it" he laughed when he learned what I was drinking. Than I tried the real stuff and never looked back.

    Of course there is a learning curve and I stated off with more fruit forward wines and expanded my palate from there.

    If they really want to market to women - educate them. Sponser a show on Food network, have it hosted by Rachel Ray, Tyler Florence or Alton Brown (or maybe a number of hosts each taking a show) make it fun, start of with lighter styles maybe more fruity. But use real wines none of the dumbed down dreck.

  13. It definitely depends on the size of the glass.  For "just a toast" (knowing that many folks will sadly merely touch it to their lips and let the waiters take the glasses away and then pour it down the drain :angry: ) I'd serve 2.5-3 oz. per guest so that would mean between 15-20 bottles.  If you want to serve a FULL 4-5 oz. glass per person then you'll need between 24 and 30 bottles.

    I'd rather pour a miserly toast and have the waiters come around again for those that are actually drinking it.  If folks want a refill, great.  But the thought of pouring oceans of nice Champagne down a drain somewhere just kills me.

    I agree with Katie. Most people will take a sip and go back to drinking what they were before. I have also noticed that the quality of the Champagne does not matter that much either.

  14. How do you sell Christmas cookies?  I'm planning to sell trays with assorted cookies to friends and co-workers.  How do you decide how many to offer?  Sell by the pound or by the dozen?  I choose the assortment?  They choose the assortment?--and from how many options?

    I've got a long list of possible cookies to offer, but I think it would be overwhelming for the customer to choose among 20 options. . . . and I'd prefer to commit to make only about ten varieties.  Should I have a core list of classics (5 types?) for every platter, plus the customer's choice of one or two others from a limited list of specials? 

    In addition and as an alternative to the assortment, what do you think about a tray of bar cookies cut into smaller pieces for grazing?

    If you've done this yourself, please share what has worked and what hasn't.


    I don't know anything about pricing or sizes.

    From the consumer end I think it would be good to offer several different choices (not too many to make you crazy).

    For example:

    Tray A: (small or large) cookie assortment (I wouldn't let then choose, I would give example of what the tray may contain)

    Tray B: (small or large) Christmas cookies (maybe like decorated sugar cookie cutouts and gingerbread men/women)

    Tray C: (small or large) bar assortment

    Packaging around the holidays is key, wrap in colorful cellophane w/ribbons and a bow. Maybe include some peppermints or chocolates on the platter.

  15. I'd love to know how you like the steel cut oats in cookies.


    Hey, Claire is the nice one! I'm the one who is dumb enough to try the cookies tomorrow with steel cut oats. :smile:

    I'll bake a batch tomorrow night and give a report after. It's worth a batch of cookies to further the cause of eGullet! anyone want to help me choose a recipe? I've got about 50 here at home, hmmm.

    I don't think that steel cut oats would have enough time to soften and cook in a cookie recipe. Maybe you would have to pre-soak or something?

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