Kim WB

We use a limo or car service for anything far away that we know will be a "major meal" ( Ryland, etc.) and that my husband will want to enjoy a brandy or two afterwards. Otherwise, he always drives, and stops with the wine in his glass when the entree is served.

That's funny, because my dentist is a foodie, too. And he gives me reviews while my mouth is wide open and he's poking around with sharp implements!

wow, I heaven't heard about this place in a while. Roz, have you been lately? Have they updated their menu? I recall that they were very dated and a bit behind the times from a culinary perspective.. the last time I went, maybe 5-6 years ago? I'd love an update, its a very pretty restaurant. Do the Peters brothers still own it?

Golden beets were moderately successful, thinking they will never become a favorite, but were not repulsive to me like a red beet is. Nice texture, filling, substantial. Time constraints limited my red beet experiment, but I will have them for lunch today. And I have always wondered about rutabagas myself. Jin, when prepping the greens, do you use only the topmost dark green part and pull them off the stalk, or use them on the red stalk?

OK, got the golden and the red beets. I will make Jim's goden beet suggestion for lunch, as it sounds a little quicker and I'm hungry, but Suzanne's suggestion will work out for dinner: I can do the roa sting now, let them cool while I play Mom's taxi service all afternoon,, and then peel and finish the salad off before dinner. As I was buying hte beets, this woman comes up to me and starts raving about them, she bought some Saturday and had to come back for more, they were so wonderful, etc. I nodded politely, but wondered if indeed there is some kind of underground beet conspiracy rearing its ugly head.

Well, the governor was there, so I suspect they did "gussy" the place up a bit!

I went to a wedding in Belmar yesterday. The ceremony was a the 5th Street Pavillion, and the reception immediately followed at Matisse. They set up the bar from the open kitchen, and were well staffed, so it was a pretty smooth start. The passed hors were ok...traditional, with some pretty standard catering problems: Salmon on pumpernickel was made so far in advance, it was all dried out...fried shrimp wontons served so hot that people were spitting them into napkins as the oil seared their mouths..and puff pastry right from the package, with a scoop of uninspired duck and tapanede. The buffet was the usual suspects: pasta, veal and chicken, shrimp, all perfectly acceptable. Dessert was a wonderful white on white cake, plus the open kitchen became a dessert bar, but also included some wonderful cheeses: a great parmesan, a fresh goat, a few other cheddars, havarti, etc..no obscure choices, but served at the right temperature and very fresh. A friendly staff, smiling servers, a joyful bride and groom and a really great group of wedding guests made it a memorable day. And the windows were clean ! And I found another Matisse clue, Rosie...the napkins in the ladies room were Matisse prints!

I feel liKE the character in Green Eggs and Ham...I DO NOT LIKE THEM, SAM I AM! NOT IN A BOX, NOT WITH A FOX, NOT IN A CAR, NOT NEAR OR FAR!!!.... But, like that grumpy old codger, who finally tried and enjoyed the green eggs, I am going to stop by the market and buy some beets, I have some beautiful basil in the windowsill, so Suzanne's recipe will serve as a late lunch. But I am going to pull the container of Curried Butternut squash soup tht I have in the freezer out...just in case!

Ran, and just to think, I have been enjoying your posts so far! BEETS are the ONLY truely terrible food on earth..like eating dirt. I used to hate them, too. Then I had to make and serve them as an antipasto item: roasted, peeled, cut in chunks, mixed with torn basil leaves, dressed a little fresh lemon juice and olive oil. WOW! did that change my mind. Just a suggestion. While I might conceed that this preperation sounds alomost palatable, does it mask the fresh dirt flavor of the beet? And with so many vegetables that DON'T taste like dirt, why work so hard at covering up thier taste?? Seriously, I give them another chance every few years...maybe I'm due for another shot, and I'll gather e-gullet'sfavorite recipes and give them a try.

Are Costco's the same as Sam's Club or BJ's Warehouse?

Which is a trait not to be overlooked or minimized! when we redid our kitchen, I put in two dishwashers...which just turned in to another dishwasher for me to unload. In all fairness, however, I don't like where my kids or husband puts things...the classic control freak problem...but like I tell them..they can put he LAUNDRY anywhere..just put my knives and strainers in the RIGHT PLACE!!! ( I have a stainless canister set that I don't use for flour or sugar..its just for whisks, non-stick implements, spatulas, etc...BUT its size oriented. Please, no big wooden spoons with the mallets or kitchen sheers..they are different heights.. Oh, man, even as I type this I realize I sound weird!

And Jin, I am really determined to perfect braised Brussel sprouts...every morning by 7am, I have a different version on the burner...6 days of BS, and each day better than the last. By this week,it will b eth eperfect recipe. ( and what a differnece in cooking times between those fromt he stalk atthe farmer's market,and those int he produce Dept at the big chain. A concerted effort at one dish really familiarizes you with the components of freshness, heat, and how a differnt herb or ingrediant will change the entire dish...pancetta and shallots vs. pignoli nuts and garlic, or nutmeg and walnuts.

Suvir, I think its great that you are so accepting of alternative mixes, jarred chutneys, canned beans, etc. YOu are one of the few professional chefs who understands the time constraints and abilities of the home chef. My first Indian dishes were with pre mixed garam masala, chutney's, etc...and those moderate successes made me want to try more. ( I always used the wrong pan, too! ) I commend you for this approach: you welocome people to the cuisine in whatever way they can try it, and then, lead them to a level where they desire to put more effort and homemade care into each dish. Thanks.

Ranitdine, I'm not familiar with PGTIps tea...is that a brand or type? Loose, bags? curious. Birder, Yes, I agree, my repertoire has expanded so much in the last year..its a great feeling to accomplish a wonderful meal...and I was known as the "cookbook reader" for years..the running joke was that I could give you a history of the dish, variations thereof, nice accompaniaments...and never have cooked it! I'm glad to say that things are changing!!! And what a difference it makes. However, we still use the joke: My briother in law has his doctorate in urban planning and architecture, is going for tenure at a major U, is serving on some WTC review boards and future planning boards..and has never actually worked on a building. To apply it to food, its like having a teacher at the CIA who worked six weeks at the Hilton...with no other restaurant experience, he's telling students how to work ina restaurant.

forget reviews: WELCOME BACK Helena, and hello to Ken, who is most likely lurking!!

Tommy, thanks for finding the thread...when I read the question, I recalled that we discussed it...and WOW! Things have changed! I cook so much more during the week, and such healthier, better food...the weekends are still the same team effort, but I am proud to be reminded of how far I've come... we've gotten into braised food, and a lot more effort has gone into the vegetable and rice/grain/potatoe side dishes.

Yep, this sums it up for a lot of healthy dishes!

Thanks Rosie...the bistro sounds good...I'll probably never visit, if I'm travelling there I'm going for the real deal! But it looks like the NJ high end places are adding the cafes and such: Ryland's new one, and Rats has the Kabal Kafe.

Wiseass. And I would thatnk you, but that review is from 2000, and I've been there three times since then...I'm looking for anyone's RECENT opinion...which would you go to, Nick, Ryland of Nicholas? PS, Chop, please understand, I would go to Nicholas if it was just my choice, but this is an annual visit that we all take to Ryland, and its going to take some substantiated info to get this group to switch. I have a few stellar Nicholas reviews, and want to compare it to a recent Ryland review, plus tell them about some comments from this board. Instead of buying each other Holiday gifts, we rent a limo to drive us there, so we can enjoy the wines without worrying about the commute...and Nicholas is about as far from Princeton as Ryland. The website gourmand menu is enticing, though..and the memory of the sheep's milk ice cream lingers...http://www.rylandinn.com/menus/tastinggourmand.htm

Oh, I didn't realize the alternate name was you! I LOVE root vegetables..turnips, parsnips, carrots..its just beets. IT's the only food that I don't like it..I mean, there are foods I prefer over other foods, but beets are the only thing on my "will not eat" list.

Ran, and just to think, I have been enjoying your posts so far! BEETS are the ONLY truely terrible food on earth..like eating dirt. Though, as discussed on other threads, I have never tasted durian.

I am rather seasonal, but I am lucky enough to live in a four season state with transitional weather: Summer: Nj tomatoes, and sweet corn with a stick of butter. and then more butter. oh, and some kosher salt Spring: New potatoes, with rosemary and garlic. Asparagus as Lady T described, with lemon and ppper Fall: Parsnips, carrots, and brussel sprouts, roasted. . Butternut squash, too. Winter: braised Cabbage, mushrooms

Hi Rosie, Yes, I have...but just twice. I enjoy it for dinner as well, though his menu is rather fish and pasta oriented, which is not a favorite of my DH, so it's rarely a option for us. 'The owner is a great young man, Rick STl. Pierre, with a lot of Princeton Restaurant experience...I think its worth the trip.

Has anyone been here in the last 6 months? It's time to schedule our annual trek there, 6 serious diners..but I'm thinking of making the switch to Nicholas. it's going to be hard to get everyone to change, and you can't beat the ambiance of RI, so looking for some recent opinions of their current /recent menus.

Hey, this is fun. Good idea, Tommy. Rats still tops the list. Still Love the Harvest Moon. Had some service issues with Soho, but still like the food. Have not been to Hamilton Grill, and now if I'm going to the area, I go to #9. Verve, just went there for lunch. Still like it a lot. Origins is now a competitor for my Somerville lunch dining, though. Amanda's, have not been..Since the Hudson County executive got indited, I don't spend too much time up there anymore! I would add Passage to India. Lawrenceville.