=Mark

Not an EJ fan, but recently heard Madman Across the Water and remembered that in his early days he did have some pearls.

OK, the NJ eGullet Thai Dinner has been officially rescheduled to June 30th at 5:10pm.

Just a reminder, the 4th egullet NJ Dinner at Mie Thai in Woodbridge is 2 weeks from today, on June 30 at 5pm. We have decided to work out this meal in a similar fashion to the dinner we had at Bella Rosa, and have appetizers brought out family style so that folks can try portions of all of them. Which appetizers we select will in part be a function of how many folks plan to attend, the more the merrier! With this in mind it would help us if folks let us know as soon as possible if they intend to attend, and if guests will be coming. After the appetizers, we will be ordering soups and entrees off the menu. The Menu can be seen by clicking here. This will allow guests to choose their desired level of heat. Jason can attest that since the staff at Mie Thai understood what I meant when I order food hot, that they are ready and willing to comply... :wow: Following the entrees will be a selection of fruit sorbets to cool the palate. We have worked out a fixed price with the restaurant of $30, which includes all the above as well as soft drinks. Mie Thai is a BYO establishment so wine or beer can be brought along by anyone who wishes to imbibe. The restaurant is literally in the shadow of Woodbridge Train Station so folks from NYC just need to jump on the NJ Transit North Coast Line at Penn Station and ride it down to Woodbridge. NJ Transit Sunday Schedule from NYC can be viewed by Clicking Here. OK, so let's do it! Drop me a line if you plan on joining us.

errr, but i *am* tommy. :confused: i'm actually wondering about the cook-ahead aspect. the post before my last post...on the other page. oh, this is getting too confusing. can i cook the damned things ahead is my question! Yes, I know you are Tommy, I didn't figure the sarcasm would be lost on you... It just seemed the questions you wanted to be "helped out" on were covered in the first round, at least until you got to the reheating question. As far as that goes, just cool them to the point where they won't melt a ziplock bag, wrap them and stick in the fridge. To reheat, do them on medium heat uncovored in the oven or on low on the grill with the lid down. So, you gonna come to the eGullet Thai dinner and snatch that Stuffies tape?

Sure, I can help... Hit that "Home" key and read all the responses to your original request! You might do well to follow Tommy's comments on doing the ribs 4 different ways... Edit: Of course the fates intervened to make a fool of me by moving this reply to a new page :confused: Pay no attention to the "Home" key thing...

I doubt I'm the only one that has noticed that during the opening sequence on Cook's Tour, between shouts for more Steak Frites and desserts, you can distinctly be heard asking "Shouldn't you be doing something?" Is there a story in this?

One of my guilty pleasures involves the setting as well as the main ingredient: Oreo Cookies. Ideally one should be in a seedy hotel room with the bed pushed off to the side. I should have my shirt removed and be tied to the wall with my hands secured behind me. Then a scantilly clad young woman with questionable moral character will with a pair of tongs, dip said oreo into Myers 151 rum, set it ablaze and fling it across the room so that I might catch it with my mouth in mid air, chew and swallow it without burning myself. Ahhh, just the memory of the scent of singed oreo cracker with the heady aroma of the rum is intoxicating... :wow:

I think it should be rigidly controlled, with lab coats supplied and all samples precisely weighed and measured. It should be hosted by a severe looking middle aged woman with her hair in a tight bun. NO TALKING! :wow:

I'm in for Salsa...

I've done the opposite, had the shelf of molten cheese on a slice of pizza slide off and singe my lower lip and chin...

a Long time ago on another food forum in a galaxy far far away (Rosie ought to remember this...) we had what was politely referred to as the Great Cilantro Wars. It was not unlike the Neo Nazi France thread here, only it centered on the flavor and edibility of cilantro. One memorable exchange was started when members of the "Pro-Cilantro" forces suggested that maybe if they started with "just a little bit" that eventually they might grow to like it. An insensed member of the "Anti-Cilantro Underground" minced no words... "If I tell you I don't like the flavor of cat piss in my food, DON'T tell me to try JUST A LITTLE BIT!"

I enjoyed the book, and the series so far, but can't help feeling that the most entertaining portions of the show never made it past the cutting room floor. I figure that in covering their legal backsides the TV Food Network had you sign the rights to any of the peripheral material over to them. That being said, do you figure that a DVD of the more entertaining outtakes would ever be released? Most of these decisions are driven by $$$, and I figure this would definately be a popular selection in the growing food media market. What better way to squeeze more cash out of the franchise... Any thoughts?

And Chile Pepper is Sadistic Food Porn?

Even if they're humerous eggs?

To possibly solidify your reticence to sample live monkey brains, raw flesh from primates can carry parasites and diseases that are readily transferred to humans. This is one of the more compelling reasons to avoid it.

Down to Earth is a good vegetarian restaurant in Red Bank, check out a Review by clicking here.

The NJ Transit schedule from NYC/Newark can be viewed by Clickifying Here. Bus schedules are here. =Mark

Then there's the timely tribute from the Greatful Dead (Recently covered by String Cheese Incident) Hey Pocky Way Little bitty boy, with a heart of steel You can't boogie now, but your sister sure will Feel good music in your soul Makes your body wanna rock 'n' roll Feel good music in your soul Makes you wanna rock and roll Hey, hey, hey, hey Hey, Pocky Way Hey, Pocky Way Laugh back grooving in your car Makes no difference who or where you are Feel good music in your soul Makes your body wanna rock 'n' roll Hey, hey, hey, hey Hey, Pocky Way Hey, Pocky Way

Since then Fat-Guy got a brim...

Rich - any chance of getting the recipe for the Shrimp & Pasta Salad? Don't hold your breath, it'll only make you blue... (Ha! Obscure reference to an old Adrian Belew lyric). Rich does not cook from recipes, is currently working back to back 12 hour days away from home, and as far as I know has not registerd with eGullet yet. If I'm aware of an upcoming event I usually tell him like a month in advance (Yo! Rich! There's an upcoming eGullet Thai meal on the 30th, let me know if your interested). That's how he managed to show up at the Portugese dinner and the Potluck. I've been dragging him around to this kind of stuff forever. He works hard but still enjoys enjoying himself. You all saw the picture of him and I at Xaviers with Rosie and John Mariani, that was in 1994. Distance has not been an issue, and we've travelled from Boston to North Carolina in search of good food and friends, most of whom we've met online. Here's some images of a BBQ we attend every year down in the tidewater of Virginia, this one was filmed for PBS. These were folks I met on a BBQ Forum. Click on The Oinksterfest.

I might take a ride up tomorrow. Am hitting the Belmar Seafood Festival today. Think you can lose me again?

I've read of a Chinese dish where small fish are added to a bowl along with a small block of soft tofu. Very hot water is added, causing the fish to try to burow into the still cool tofu. The whole thing is eaten while the fish are still alive.

Just want to remind folks that our eGullet Thai meal is scheduled for 30 June at Mie Thai restaurant in Woodbridge. We expect to have a wide selection of appetizers and entrees to try ranging from mild to spicy. Check off your calendars and let me know if you are interested in attending Menu and directions can be found at the Mie Thai Homepage by Clicking Here.

This weekend is the 15th annual Belmar Seafood Festival. Almost 3 dozen local restaurants and a number of wineries will be there selling great food! For more info Click Here. Come by the WBJB Radio booth between 2 and 6pm Saturday and say hi!

Recipe for the Piquant Salmon Rolls 8 oz. cream cheese 1/4 cup walnuts or pecans, chopped 1/4 cup green onion, chopped 1/2 tsp ground coriander 1/2 tsp cayenne 1 stalk celery chopped 2 tsp lemon juice 8 oz. (3/4" by 2") thin slices smoked salmon thin sliced cucumber freshly ground pepper your favorite crackers (I use wheatsworth) fresh dill sprigs hot sauce* Habanero powder* Fresh habanero slices* 1. In a bowl, soften cream cheese and stir in chives, green onion walnuts and celery. 2. Add lemon juice and spices and mix well. 3. Spread mixture on salmon slices and season with pepper, roll up to form neat rolls 4. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. 5. Drizzle with remaining lemon juice and garnish with chives if desired. * To add some more heat you can add a couple drops of habanero sauce to the top of the cucumber during assembly. The sauce I use has cloves and honey which seem to compliment the flavor of the salmon. For Chilehead sensibilities I also used dried powdered Red Savina Habanero flakes as well as adding a slice of fresh habanero to the filling of each roll. You might want to play around with the seasonings... salmon rolls may be prepared several hours in advance, and assembled just before serving to prevent the cracker from getting soggy.