Kim WB

just some Real estate speak...Toms Rivers's ( sss???) current nome de plume is Dover Township..the whole poison water thing, ya know...so if you do a search, go for Dover. Best bet is a Seaside bar, they are fun in the winter.

Oh, that is so shallow! And if need be, I will travel with you to a French chateau, and fight it out over the evening gown competition! ( You need to know Joe millionaire, Cathy! ) Me, klink, and a hunk of kielbasa...that's what dreams are made of......( fade to Celine Dion song)

I LOVE this guy. Yes, married and have a most wonderful life, with more riches than most....but I LOVE this guy!!!

This is a dumb question, I suppose, but I have never joined or done anything with Yahoo...I went through the sign in, then joined the CCD, but how do I access the messages? None of the links work...oh, I remember how I needed Jason to help me register for e-gullet. I really need to improve my computer skills.

Good for you! Actually, it seems that the kind of wine tasting this is is rather relaxed,a nd it might be the BEST time to ask a lot of questions...especially if you preface them with an acknowledgement of your youth and enthusiasm! As a general rule, wine producers, suppliers and those involved in the industry are helpful and really enthusiastic about their product, and the industry. I don't know how close you live to Philly, but there is a tasting on May 1 atPenn's landing which, in the past, has been great. A bit crowded, but wonderful wineries have been there in the past, strong CA presence. www.phillymag.com

Location? Just wondering.

Hi, after reading the thread on Costco, I have decided to make a road trip. Has anyone been to a variety of NJ Costco's. and which is the best one in your opinion. It seems that Costco has higher quality than Sam's, whch is my only experience with a big box store...do you agree?

Busy week...so rather than what did I cook tonight, it was more a matter of what did I defrost? For the kids, James Beard's recipe for doubled chicken stock...basically, make a strong stock, then add a whole small chicken, simmer it, cool and skim it, then use the poached chicken and some alphabets as the base, with lots of broth. The picky kid got just poached breast and some noodles. Also toasted some sliced White Pepperidge Farm Bread,( only had that or beefsteak rye) with butter and parmesan. I was looking for excitement, so defrosted some raw and cleaned shrimp, and made Tom Yam Kung, a hot and sour soup from Thailand, from the Madhur Jaffrey Step by step cooking book. Had lemongrass, but no cilantro. The lemongrass was old, a little shrively, but did the trick. I missed the cilantro. Chateau St. Jean Cinq Cepages, two glasses before, one during...hubby was a bit pissed that he got the dregs when he came home at 9 ...and some chicken broth. Made iced chai tea with milk and sugar, so the whole meal did not exactly blend, but did the trick.

Hello, I particularly enjoyed the entry about the first time your then future mother in law cooked you dinner...Ginger duck. ( Which remains my favorite preparation of duck I have ever had, and one of the few labor intesive recipes that is worth every minute of planning. My husband still raves about that duck...in fact, I worked nearly as hard on the planning for a Christmas pheasant, and while he declared it wonderful, the line which now haunts me was next..." but its not as good as that duck!") Do you find that your profession provides a bond with people you are meeting, or more of an intimidating factor? Have you ever been in a social situation where you did not reveal your profession, just to avoid yet another story about someones favoritie chili recipe? Looking forward to reading your book.

Ok, true confessions. I bought the beef at wegmans over the summer...because I liked the "jimmy dean sausage" way it was packaged... cut it in half, used a bit, folded over the ends, and froze both halfs. Have since used one half, jsut thought of defrosting another for the coming week...crew tryouts for son #1, play practice for son#2, a busy week for husband #...oh, whatever...not a lot of family meals planned, just trying to get some ideas together for relatively healthy, easy dinners. Yet another mother, looking for convenienence, thrusts carcinogens into the mouths of their babes. Or irradigens. Or whatever they are called. Please, save the PM's...if I just admit now I am a terrible parent, will it save me from well meaning e-gulleter's?

Euoropean Provisions, on Old Bridge Turnpike is a wonderful Eastern European deli. ( Russian/Polish/Slavic)

I'm a Cooking Light Fan, too. This year, they have moved to vegetable-centric recipes, with meat as the "side dish", and I really like this approach. Plus, I am not a "natural" cook, so the recipe is important to me....and their's are great, easy to follow and relatively easy to find ingredients. I hear lots of negatives on their baking recipes, but I don't bake often and when I do I don't cut calories. I also really enjoy Eating Well, which as mentioned is a reincarnated magazine..however, I am not familiar with the former to c ompare it. I enjoy the travel parts of Gourmet, and you can pull an interesting recipe out of there on occassion, but its not consistant enough that I look through it..it piles up on occassion, and sometimes goies into recycling without a glance.

where is the braised borolo recipe from?

New member. Wise member. New wise member. Welcome

Still, Highland Park is close enough to give it a try..thanks.

ah. so the compaint is more that the crowd is changing, rather than the food seved?

Cool. As what would be consideed a novice chef her, I'm in. Pumping up my Iron Chef thoughts. ..Kim

As a mother of three grown children, my experience is that children don't as yert have enough experience to be able to have preferences. Only obsessions and fetishes. I like the Japanese system. But Jin, didn't you have vegetable kids and rice or past a kids and eat everything kids? Kids that love salads and kids that love burgers? I recall a very strong preference for certain food from a very early age..when kid # 3 was born, I thought I knwe how much Gerber's pears to buy..but not compared to the other kids..he ATE 3x the amount of fruit, and at age 12 yrs. 6mo continues to prefer to start his day with an orange, a banana and some seasonal fruit 9 currently into pears) ...and then, perhaps, oatmeal or slices of toast. Picky kid #2 never liked food. and continues to think any food is suspect, unless it is beige, low fat and carbo or protein ( rice, poached chix, pancakes, bagels, white rolls, turkey breast, white land o lakes cheese.) I don't know, maybe I indulg3ed them...but itseemed like their preferences were so distinct from such an early age.

GRACIOUS BOW, GRACIOUS BOW, GRACIOUS BOW. Kuddos accepted. Hubby was scheduled to work late, but came home due to a cancelled meeting...the kids were having a pasta with EVOO and roasted garlic, plus some leftover roasted chicken heated through...I had a head of Jim Dixon's cauliflower,and a bit of brown rice ( trying to get used to it)..and the beet salad, all set to go. When hubby came home, quicky defrosted some beef consomme, made some orzo, andadded a few portobellos to the heating soup. ANYWAY, when he saw the beets, he's like" Why ar e you eating them, don't you think they taste like dirt??" I explained the whole e-gullet challange of sorts, and he declared me crazy. Perhaps. but having hi m there really helped me verbalize things: The lemon helps. It's not really DIRT, its more like EARTH. Basil's good. It was fun..I sometimes have egullet in the back of my thoughts during the day or during the meal...today, they were the INSPIRATION. IT was fun, in a geeky kind of on line way.

edited, TMI...

But, see this is where I don't get folks...wine and Brie is good...why not? Just becasue something becomes popular, its not a reason to ditch it. Every year I am responsible for hiring a caterer for a no-holes-barred very high end horse race...the premier horse event in the tri-state area. Last year, my caterer noted that, as it was my third year choosing french cut lamb chops as one of the passed hors, and EVERYONE is choosing it...well, Lamb chops are REALLY good...make em MR, change the dipping sauce ( last year was Mediterranean) and don't mess with success. If you get a good brie, temp it right, and throw out some Carr's...hey, I'd prefer that than chunks of pepperonni and port wine cheese, or even another spinach hors in puff pastry...certainly over some caterers idea of " updated" appetizers. and Stone, this is not against you, but the idea of food becoming passe when really it deserves to be a classic.

And don't even get me started on when I learned that my oldest daughters' "meal ticket" at Temple University, in the great eating town of Philly, was accepted at either the university commissaries..or neighboring McD's, BK's, etc!!! The freshman 15 lbs. turned into the freshman 20...luckily, we discussed it over the winter break, and she notched up her diet choices... I never had to think twice about anything I ate or my weight until I turned 30..and at that point, it was (is!) hard to learn new eating habits. I'm determined my kids do better!

I don't agree with Kristin that the Japanese system is a plus...it seems to negate the very reality of food preferences. Most public schools offer the traditional "composed lunch" of protein, carb and veg/fruit..and granted, in America it is way to protein carb oriented..but also offer green salads, sliced cheese, bagels, pasta, and perhaps a rice dish. I enjoy knowing there is a variety of choices my kids can make, and that their individual preferences are noted and validated by the options served. The choices greatly improve in my son's private boarding school, but then again their cafeteria has crown molding and plush carpeting. Since ther eis a 20% international contingent, the options are not always MEAT oriented, and rather use vegs or pastas or rice as the main component, with some protein added. FatGuy, do an article on two moms, me and Kristin, with our kids in private and public schools, and our efforts to get them not only (relatively) healthily fed , but also appreciate food. Might be interesting to get an american mom's view on school food and an American mom living in Japan's view on school food!

OK, I no longer hate hate hate red beets. I don't really like them, but they are somewhat palatable if mixed with lemon and basil, and are cold. It would never be my vegetable of choice, but I will no longer gag at the thought of them....and golden beets are not totally terrible, either. Beet Greens, however, are quite good, sauteed in oil and roasted garlic. lotsa salt. actually have a smoother bite than full leaf spinach. I realized that I have eaten them in green mixes, but never solo. Roasted green beans are still my favorite. Like french fries, to me.

Ok, the beets are roasted. I can't even stand the smell of them cooling, I put them outside on the deck. Jeez, the things I do for e-gullet. Suzanne's salad will be made for dinner, along with roasted cauliflower and brown rice. And all the components of a green salad ready to go, in case peeling hte bets exceeds my abilities.