=Mark

Essentially Egg Drop Soup is simply chicken broth with some soy sauce and beaten egg added and garnished with some green onions. One can get more involved by adding chicken meat (if you intend on making you're own stock you'll presumably have plenty of that available) mushrooms, onions and some other seasonings. Here's mine: 1 5 lb. roasting chicken 4 qts water 6 eggs, beaten 2 onions, diced 1 lb. mushrooms (any kind you like, I lean to shitakes or straw mushrooms to maintain the Asian slant) 1/3 cup soy sauce (Good stuff, none of that caramel colored fake crap) white pepper to taste 2 tsp toasted sesame oil 1. Roast chicken till done. Let cool 2. Remove meat from chicken, toss bones, giblets and onion peelings, mushroom butts and any other veggie detrius laying about the kitchen that can be used to flavor stock (My Bro keeps a baggie in the freezer to which he adds veggie peelings and stuff to be saved for stock) to stockpot, add water and simmer for a few hours. Strain and return to pot. 3 Add mushroom and diced onion to the pot along with soy sauce. Simmer until veggies are done. Add as much of the chicken as you want and bring back to a simmer. Add white pepper to taste. 4. With the soup at a slow simmer, slowly pour a thin stream of the beated ess into the pot, crossing back and forth across the pot evenly. let sit for 10 - 15 seconds, then stir gently. Add sesame oil. 5. Serve with a garnish of diced green onion.

Sounds game to me, count me in! Is Fat Guy gonna be there?

I use an Olde Thompson mill with a ceramic grinder that is supposedly warrantied for life. I've always wondered about those lifetime warranties on things. I pictured bringing the peppermill back after 10 years and the grinder has worn out: Me: "I'd like to get the grinder for this replaced as per the warranty?" Rep: (Looks closely at the peppermill) "How long you had this?" Me: "Oh, about 10 years" Rep: "Well sorry, you'll have to buy a new one." Me: "But it had a lifetime warranty! I've got it right here!" Rep: "Sorry, but the lifetime of this model is only 8 years..."

One of my pet peeves concerning veggies served in restaurants is the fad of the past 10 years of serving them warmed but not cooked. I like broccoli and carrots as much as anyone, but unless served in a salad they should not be crunchy. I suppose this is a result of the misguided notion that veggies are more nutritious when uncooked.

Indiagirl could take half a step towards being omniverous by eating mushrooms. They are more genetically similar to animals than vegetables...

I've been meaning to get back there since they moved over onto the boardwalk but have not yet made it. Looks like they've got a great view of the ocean considering their old location across the street had none at all...

Did not mean to frighten anyone! :) As I said the food was quite good, it's just that our entrees would have made generous appetizer portions. For innovative northern Italian cooking in an appealing dining room I'd probably lean towards Buona Sera in Red Bank (Except for Saturday dinner, too noisy).

Let's try that again... (Edited by markstevens at 1:05 pm on Jan. 31, 2002)

I'm kind of surprised at the omission of Bayona from these lists. I figure I had the best meal in the last 5 years there. Not only that, but chef Susan signed my menu... (Edited by markstevens at 1:06 pm on Jan. 31, 2002)

Edited Article from washington Post: There is so much nonsense out there about sea salt that it's hard to know where to begin. It's easy to dismiss the assertions of some health-food faddists, who often require no evidence whatsoever before adopting a fervent conviction. Among the statements I've seen are that sea salt is "unrefined," "organic," "more natural," "more healthful" and "a living food," whatever that means. (Does it bite back?) Poppycock, all. 'Nuff said. Robert L. Wolke is professor emeritus of chemistry at the University of Pittsburgh. © 2000 The Washington Post Company (Edited by markstevens at 10:54 am on Feb. 2, 2002)

Had dinner at Il Cortile last week. Although technically all the dishes were well prepared and presented, we felt that for the price the portions were kind of skimpy. Would rate Indigo Moon over Il Cortile. Have yet to try Bella Luna...

Anyone remember Kieth Flloyd in the PBS shows Flloyd on France and Flloyd on Fish. He was one of those irrascible curmudeons that liked invading other folks kitchens and basically taking over the meal preparation. He had a sarcastic attitude I found rather amusing. He was also obviously the type of guy that if he found himself in Jamie Olivers kitchen would browbeat the film crew then kick Jamie's ass! I also liked Graham Kerr better when he was a drunk.

There are a lot of factors involved. How much alcohol is present in the liquor used, how much of what is already in the pan will there be to dilute the liquor, and how hot is the pan? Ideally you should use at least 80 proof liquor in a pan whose contents have been reduced as much as possible and kept hot as possible without burning. Assuming a gas range is being used, add the liquor with the pan flat on the burner, then as soon as you finish pouring a small amount of liquor (an ounce or 2) pull the pan towards you an inch or so and tilt it back (i.e. lift the front of the pan). This exposes the back of the pan to a bit of the gas flame which will ignite the fumes. It is best to raise the size of the gas flame just prior to this to ensure it will light. Tilting also ensures that flames or spatters are aimed away from the chef.

It's confirmed. My brother Rich and I will be attending.

I'll vouch for most of what is said here, with the exception of the rub to start (you don't nessessarily need one) to the finishing sauce, there really isn't a "recipe" for pulled pork. What is required is a device for keepong a pork butt at the proper temp. (250 give or take) and correct level of smoke (a light whispy blue smoke, no billowing white clouds) for 6 to 8 hours. Whether an expensive smoker or a kettle grill makes little difference, except for the degree of difficulty in maintaining the temps. To determine when it is done, a BBQ fork whhen inserted into the meat will offer little resistance to twisting when it is done. Take it off the heat, let sit for 15 minutes, then with a pair of forks or bare hands rip that baby asunder! I don't go for the finely shredded stuff, and like hunks of the crispy "Mr. Brown" from the outside well mixed in. You can see one of my smoked butts in process at: http://www.exit109.com/~mstevens/butt/

I won't shy away from them. One of my favorite sandwiches is to take a mound of pulled smoked pork shoulder, a couple slices of jalapeno jack cheese, some thinly sliced fresh onion and a splatter of Hoboken Eddies Mean Green sauce and load onto some buttered rye bread, then grill on both sides till browned and the cheese starts to melt...

No debate! The ribs and pork butts I BBQ are usually done "nekkid." Some sauces are offered on the side, but proper BBQ does not need them. Tender smokey juicy ribs AKA "bacon on a stick" are not improved by sauce. Ham's substantial, ham is fat Ham is firm and sound. Ham's what God was getting at When He made pigs so round ----- Roy Blount Jr.

hhmmmm. i'm not sure that that's a good thing necessarily! Actually this was said wth tongue planted firmly in cheek! For my actual thoughts on BBQ check out my smokin' website at: http://www.exit109.com/~mstevens/fun_with_fire/outdoor/outerfire.html

The only problem I had with the book was the section on seafood, sh*ll fish in particular. Bourdain starts out saying that he would continue eating raw oysters, even at the risk of getting sick. Then later in the chapter he relates that he would never again order mussels because he had once gotten sick from a bad one. Then in the same paragraph he states that he would probably pick the "good" ones out of a companions dish. Huh? If he has the ability to pick the good ones off someone elses plate, why would this ability prevent him from spotting the bad ones on his own plate? This quibble aside I still enjoyed this book, and would recommend it as well as his current "Cooks Tour" for anyone interested in food and travel (in that order!). (Edited by markstevens at 3:48 pm on Jan. 14, 2002)

Do any folks here prefer the flavor of butter that has been held at room temperature for a day or three?

Boiling ribs is guaranteed to cut down on the cooking time. Usually it is for more than just 5 minutes though. Simmering for half an hour will guarantee falling off the bone tender ribs. The added benefit of boiling ribs is that it prevents the taste of the BBQ sauce from being overwhelmed by the flavor of pork.

I think I can up the ante here, but with some redemption. Every couple months I succumb to the temptation of some Taco Bell crispy tacos. To at least partially redeem myself I'll not touch them untill they've been detoxified by a liberal splash of Hoboken Eddies Mean Green hotsauce...

Havn't spent a lot of time in West Virginia huh? :-)

Looks as if my Brother Rich will be attending this also...

The Show "Cooks Tour" will be debuting next Tuesday night at 10:30pm Est on the Emeril/Flay network. From what I've read of the book it has the potential of being fairly entertaining.