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Everything posted by lcdm

  1. I ordered pierogies from pierogies plus in PA for the holidays they were very good (almost like baba's) http://www.pierogiesplus.com One year I got the mini's and served them as appy's with sour cream (I also served cut up kielbasa w/mustard). Rethink about having food for the kids, parents have a much better time at a party if the kids are happy. I usually make a tray of mac and cheese for the kids, and have cookies or cupcakes for them.
  2. lcdm

    komado cooker

    Don't have a BGE but there is a Big Green Egg website that has tons of information: http://www.biggreenegg.com/home.shtml
  3. During Lent we would either have pierogies or potato pancakes. Sometimes fried or broiled fish (usually flounder). On Good Friday we would have canned sardines with Saltines.
  4. I always use a knife to peel veggies and fruit ; except carrots, than I use a peeler. Lisa
  5. Is there any reason she said that, as a customer I would not think to ask that if the products were fresh? If you are sure your products taste exactly the same as just baked than I would lie. I found out that a local bakery froze some items and even though they tasted good I could not bring myself to purchase frozen/thawed items.
  6. I have purchased both here in NJ, Keller comes in the shorter stick, most of the others are the longer sticks.
  7. The first I heard of Jezebel Suace was when I received it from a co-worker for Christmas, this is the recipe she gave me, it's too spicy for me so I cut down on the dry mustard: Jezebel Sauce 1 ( 5 oz) jar horseradish 1 ( 1.12 oz) can dry (ground) mustard 1 ( 18 Oz. ) jar pineapple preserves 1 (18 oz) jar apple jelly 2 T. coarsely ground pepper, or LESS Mix the horseradish and dry mustard well. Combine with remaining ingredients. Good with pork, ham, over cream cheese. This make 4 cups Luckylies, I think of it more as a pepperjelly than a chutney, I think it would go really well w/BBQ.
  8. I just figured it was called Jezebel sauce because it was hot and spicy. The recipe that I have (off the top of my head) has apple jelly, pineapple jelly, mustard powder and horseradish. I'm sure there are many variations. It's very good with baked brie or pork chops.
  9. I like 'Once Upon a Tart' by Frank Mentesana and Jerome Audureau.
  10. lcdm

    Napolean Cake

    My girlfriend had a similar cake for her daughter's Christening. Looked like a sheet cake, with a smaller one on top.
  11. Thinking of the foods my grandmother ate - stuffed cabbage stuffered peppers meatloaf pork cutlets (breaded & fried) - serve w/red cabbage Chicken croquettes beef barley soup/stew When I worked at a diner the most popular dish among the seniors was liver and onions. How about quiche or omelets?
  12. If the restaurant chooses to serve underage patrons think of it as a gift not a right. An establishment could suffer fines, have their business shut down for days or have their license taken away (and it would be very difficult to apply for a new one, if one was available). Tough luck for the owners and employees. If the underage patron causes or is in some sort of accident or has some sort of medical reaction the restaurant could be help liable. As a parent if I found out that my underage child was served I would be angry, I don't care how high end it was.
  13. I made the cranberry upside-downer for Christmas. What a great dessert - easy to make, looks and tastes great.
  14. My SIL brought a Choc. Fountian over for Thanksgiving. Needless to say it was a very big hit. The favorite dippers were pretzels, animal crackers, strawberries and apples.
  15. ← Yes, but 3 days later, there it was!! Call. Maybe they stocked up! ← Thanks! i'll stop in on the weekend. ←
  16. Eric, I work at a deli just over the hill from you in Montclair, so I get a good sense of the traffic (car as well as foot) on Bloomfield Ave. , & I can tell you that it's dropped off ASTONISHINGLY this week. I am emphasizing this because it's so markedly different from what it usually is. I have no idea where everyone has gone, but we're seeing the same thing. I assume it's some weird seasonal thing & it will pass. Or is the W. Orange Whole Foods just sucking everyone in now? ← I would say 1. holiday shopping and 2. it's cold out.
  17. My husband and I tip 20% minimum. If the bill is less than $20.00, for example breakfast at a diner, we usually tip $2.00-$3.00.
  18. Everyone has great ideas. I could give you an example of things I did when we were straped for cash. Take bagged lunch to work. I would cut coupons - only for the things I would normally buy (some stores double or triple them). I would look at the supermarket sale flyer before shopping - try to buy only what was on special (stores usually rotate sales, one week chicken, the next pork and so on). I would make a list for my budget and meal plan and stick to it. Some meal ideas: roasted chicken legs (whole legs are usually on sale by me for .49lb) frozen veggie (store brands on sale .99) baked
  19. Glad to see the duck sauce is now included! Fwiw, I've now seen the effects of high school "open lunch" in two places...Montclair and Nutley. I really think you should target one of these towns--between students and families, you'd rake in the $$. Starting around 11am, kids who have lunch or a free period FLOCK (on foot) to the local inexpensive places to grab lunch. Want to see what I mean? Go to the small strip mall on Valley Road that houses a Krauser's along with a Chinese place and a bagel shop. You literally can't drive in to the parking lot because of the volume of kids--and ye
  20. Your husband has the right approach, and he made me laugh. Double points. ← I also agree with your husband, and if you do have the rehersal dinner have a small buffet or BBQ at home for just the wedding party. My parents gave my husband and me a certian amount toward the wedding, anything over was our responsibility. I would never think of asking my in-laws to pay for "their" guests, as they are now part of my family.
  21. lcdm

    Smoking a Turkey

    I will be using apple and cherry (same as last year).
  22. Having it at our house again, about 15 people (last year we had 30), maybe a few dropins for dessert. Appys: Crab stuffed mushrooms Shrimp Cocktail Cheese plate Dinner: 2 Turkeys one roasted, one smoked 2 Stuffings apple sausage & chestnut Corn w/bacon Sting Beans Peas (or maybe spinach) Sweet Potato casserole w/ pecan topping Mashed Potatoes Mashed Turnips (MIL will make these) Dinner rolls Gravy Cranberry sauce Dessert: Whatever people bring (but I think I’ll make some kind of chocolate cake/torte) And lots and lots of wine!!!!
  23. Wow it's really coming together. Everything looks great! I remember cooking in my kitchen after it was done (first big meal - Thanksgiving last year). It was a dream to cook in, compared to what I had.
  24. Hudson County Community College has continuing ed. culinary courses: I have not attened but my MIL was very impressed and pleased with the courses she took. http://www.hccc.edu/ced/cul_ced.pdf
  25. I agree with most of the others simple food done well (especially burgers/hot dogs) some other options with a little twist: Wings w/raspberry chipotle sauce Fish & Chips - w/ special tarter sauce (jalapenos, capers...) Sausage/keilbasa platter w/red cabbage and brown bread served with several types of mustard soup/chili/stew in a bread bowl Pierogies - twist on the fillings Grilled cheese - different bread & cheeses/fillings Panini - tons of options French onion soup Po' Boy's One of our favorites at a local place - rock shrimp - lightly breaded & fried (like tempura) served in a
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