Kim WB

Not sure the kind of industry you're in..for the kind of business entertaining I do, Jack's would not work. ( ie, uptight, ubberserious ) I's suggest a steakhouse, too. I like Smith and Wollensky's, ( caveat: I have a relationship with owners) in addition to Holly's Palm and Morton's suggestion.

ok, It's Tuesday again. Are we playing?

Over the weekend, I made a very delicious ( if I must say so myself!) Murgh Tari. I have some leftover raw ingredients, and I was thinking of picking up more, making a big batch, and freezing it. Is it possible to freeze a dish with the yogurt in it? Also, I am finding that I prefer the creamier yogurt thickened wet curries..anyone have a favorite vegetarian recipe that with that type of sauce? Is there a generic name for sauces that are thickened with yogurt? ( I am a beginner! ) Thanks in advance.

I'm watching the EGG battle on Iron chef..challenger used swallow's nest for a dessert, judges were chattering that it was a strange way to use it? What is Swallow nest? I've seen it as an ingredient, but never questioned it before. Thanks.

I gave my .02 here: http://forums.egullet.org/index.php?act=ST...hl=amish+market

The Kraft RAnch dressing that has a wide lid, and stores inverted..like the newer toothpaste tubes? My son eats baby carrots and radishes like they are going out of style since they invented this bottle.

Ummm...10 thousand food industry workers, a bazillion kumomoto twenty somethings, with disposable income..it's not hard to figure out why they're going that direction... there will never be a channel devoted to food industry workers, Spencer, and I am suprised you are naive enough to think so. That was never the target market for FN...its not deep enough. It's like taking hte sports channel, and saying it wil only cater to fly fishing..where's the demographics and market in that?

Actually, I've been twice. Jury is still out, waiting for another visit befoer my "review". Went thisweekend. edited to comment that it sounds like I did not likeRN, but I did, very much, I'm trying to figure how my meals fit into the hierarchy of my experiences, and wanted to give a thoughtful review because of the personal connections.. als9o it was a little strange becasue I did not drink or have dessert, long story.

I have had wonderful experiences at Le Bec Fin. I am in agreement with many here who suggest that the receptionist was new or untrained. And yes, speaking with the sommelier was a good solution..but I had to pusue my request, it was not offerred initially. And, I am quite amazed that when I spoke to the sommelier, in no way did I indicate that the cost would be an issue, and without prompting, he brought up the price. In thinking about it, I agree that faxing the wine list might be an unreasonable request. ( although I have had many restaurants fax it to me..just last week, the River Cafe faxed it to me for a similiar reason. ) As for miscommunication with the sommelier, I can admit that there was a language barrier, and I needed to ask him to repeat himself quite a few times, but without quizzing him on every bottle, I simply indicated that I wanted a more "special" bottle than the Laurent, and, instead of offerrring alternatives, he quoted the cost of the bottle, and assured me its very good. At the start of the reservation process, she asked me to spell my name, and then asked if Brian will be joining me. I told her I don't know who Brian was..she said he is a Mr. B who has visited here before. So I agree wshe was new..didn't have the hang of the guest tracking software! To reiterate my point,a nd to agree with Holly, this doesn't soulnd like Le Bec Fin, whcih is why it warranted a post. I'll chalk it up to miscommunication and inexperience, and report back on the meal. It's been about 6 months since I've been...

nope, you've got to trust me on this..she did not misspeak. edited to add that I asked if it was possible to send just the champagen/sparkling wine part, or if I can name a few and she should tell me if they had them? ( this particular b-day girl loves Mumms Cremmant)

Sorry, I edited it, I'm on a strange computer and accidently deleted part of my sentance. Anyway, it was definitely EXPENSIVE she said, not extensive, and I actually clarified with her, I said that cost was not the issue, I was intereseted in pre selecting the wine so it would be at the table when we arrived, that's why I needed the list. Then she suggested I speak with the sommelier. Who again brought up the price ( unasked). edited to add that I have the kind of girl friends who every time we go out for a luncheon, its the big debate as to if we should drink, who has to pick up what kids, obligations, etc..then we always say "screw it" and wind up ordering a bottle. So I was just trying to cut to the chase...and by having the bottle at the table, the debate is moot. And for those who follow the drinking habits of the NJ board, rest assured that I have arranged with Birthday girl's husband to pick up her son at school, so there will be no drinking and driving.

Hmmm...auspicious beginning. I made a reservation today for a birtday luncheon at Le bec Fin for a Friday. I requested the wine list, (its not online) so that I can select a champagne to be ready at the table for us. She replied" Our wine list is very expensive, Madame, I can't fax it to you". Wow, I was suprised. Sexism? Thinking if I had to ask for a list, I couldn't afford it? I pursued my objective, and spoke to the sommelier, who suggested Laurent Perrier. I asked him for alternative suggestions, for a more special occassion wine. " It's very good, ,it's $85. " he replied. I am thinking about cancelling the reservation, but the b-day girl LOVES this place, and we have had nothing but exempleray dinners and lunches there.

45 minutes free before an appointment today. Near a Barnes and Noble. Add 3.

For school lunches, I put cheese wiz on all my sandwiches..Wonder bread, cheez wiz, and then a few slices of whatever lunch meat was around..usually bologna or salami. My son had cauliflower in cheeze wiz at my mom's, and loves it, so I do now keep a jar of the neon yellow cheeze in the fridge...but I put it towards the back..it kinda glows, and lights up the dark back corners of the fridge! edited to add I remember chicken roll well...and how about Olive loaf? Pressed ham?

never mind.

Kris, I noticed that no matter what, you provide dessert. On those totally overwhelmed soccer mom nights, I don't offer desert, I have mini leftover Halloween candy in the freezer if they are desperate. Do you think this is a cultural or family thing? ANd WHY are none of these food writers doing a meal by meal comparison between the Japanese and New Joisey mom??!! Actually, dessert is for holidays or restaurant meals..I'm more likely to make a meal, skip dessert, and then make popcorn or tortillas at 9pm as a snack.

I just noticed today, they have peeps chicks, ( yellow and lavander) and bunnies( blue and yellow) and eggs ( blue and darker purple) . Also, there are orange pumpkins and gren xmas trees here in jersey...in season of course.

looking for a great recipe..have the traditional one w/ arborio...anyone have any others...considering variations before I start planning to make my tried and true...

what is their cuisine like? Vegetable based, I assume..what grains? dominant starch and vegetable? any fish? poultry?

We have friends that rave about this place...but in my experience, they are not as discriminating as I might be. Has anyone visited recently? Paul, based on your visit a year and a half ago, would you suggest its worth a 45 min drive? Good wine list?

Rat's might warrant a LONG time in the car witht he mother in law...its in Mercer County near the border of Monmouth County.

Remember in A Cook's Tour, when Bourdain writes about recreating his first taste of oyster in France..even returns with his brother in the hopes of reliving that expereince? Well, I am jealous of all of you that get to experience the Wegman's experience for the first time...it's that good. I went every day during the first two weeks, even with the crowds..and although every visit is still something I look forward too, it's not the same as the FIRST time!

My limitation as a home cook is that I am too dependent on recipes, and am hesitant to adapt or change things too much..so Nancy Verde Barr's book, Make it Italian, is a great choice for me..she provides a recipe, then suggests variationson each dish. It has encouraged me to experiment . I also enjoy Lidia's Italian Table, for its great shellfish recipes and easy antipasti's.

I agree withthe comment about "perceived control"..in that the situation is out of my control, so that I revert to what is in my control: feeding my family. Intellectually, I understand that canned soup and bottled water will not save my family from the worse attacks..but yet, it somehow makes me feel competent and somewhat able to control my environment to stock the cans of soup on the basement shelves, count the gallons of water...it serves its purpose psychologically. I have also found myself selecting the comfort foods: large roasts with gravy, soups...even though this is the type of weather when I traditionally move away from such and lean towards lighter selections. I went to two shops today looking for a good hambone..will split pea soup save my children?...no..but those hours in the kitchen will give me a sense of safety, a reprieve from the ominous tone of CNN.

And also, Bri, there is a group of otherwise food savvy people that, no matter what, will simply not order a desert with pepper, basil or salt in the ingredient list.