Kim WB

Congee was very difficult for me to get used to during my two week stay in Southern China. And I was embracing every other food I came across...just couldn't love the congee. Then, I had it at dinner, embellished with scallion and fine shredded greens, it was a revelation. I was just LOOKING at it wrong...I am now a big fan of congee, and my dry cleaner has it in a warmer in the mornings..if I get there early enough, I am graciously offered some.

Yikes, that reminds me..time to check my gold box! I think cornbread and chili is one of the best combos, fillling and very nurturing. I usually do either all turkey or all beef...silly not to think to combine them! Thanks

Ha! Tell that to my head! That's good, life without cheese is a life ..well, without cheese, but its better with cheese!!

Had a wonderful dinner at Rat's last nite, but he details are perhaps a bit blurred by some fine wines. On my last visit, we had a tasting menu for 6 persons in the kitchen room, so this was my first good look at his fall menu. I should preface by saying that if I see game selections and root vegetables on a menu, I'm a happy camper. My initial impression of the selections was that Mr. Martin was a bit traditional, there were no stand out cutting edge dishes or combinations. Boring? Not at all. Because traditional from his talented kitchen is done right. We decided to start with Champagne. My husband is a major wine geek, but tends to make the same Champagne selections. When he ordered, Anthony the sommelier suggested an Iron Horse Vintage Sparkling instead..and I really enjoyed it. Crisp, if that is a proper champagne/Sparkling wine term. The other female at the table and I stuck to champagne throughout the night, which is why there are still bubbles floating in front of my eyes this morning. The menfolk moved onto a Super Tuscan. The amuse Bouche was a small lamb patty, and cous-cous. Rats now has a casual eating are, the Kabul Kafe, with mediterranean selections, and this small bite reflected those flavors. The little morsel was wonderful, and in the only service flaw of the evening, we rec'd two servings. Our excellent waiter shot daggers at his assistant, but recovered by acknowledging the mistake, and then joking it 's better to receive two, then none at all. How very right he was! The tasting menu had a seared foie gras selection, but the regular menu had a napolean of foie gras. My preference for foie is always warmed, and my request for the tasting preperation was graciously filled. The liver was perfect, a generous portion with fig compote.The compote was well balanced and not too sweet. The compote illustrates my point: figs and foie gras are nothing new...but perfectly executed, and the dish becomes a stand out. My husband ordered a wonderful wild mushroom bouillon, with an intense flavor and richness. The entrees were hits all round, in general. I ordered the duck, and it was just too mild for me. Is it possible that ducks are becoming less ducky? Farm raised and all that, I guess. I tasted the short ribs and the venison, along with a great parsnip puree. The short ribs were extraordinary, braised and flavorful, and so often the meat is tastless and the braising flavors dominate...but again, not at Rat's. Again, Short Ribs on a fall menu don't push any culinary boundries, but done this well, and the dish is elevated. Desserts and cheese get a little blurry..seeing through the bubbles and all, remember. I ate too much cheese, and I got into an extended conversation with our server about the cheese cutter, which to me was intriguing and enlightening,to my dining companions was strange ( well... my husband is used to me) and to him was most likely a conversation with a woman who has consumed too much champagne. The desserts were just ok: here, the traditional seemed a little...traditional. I had a well presented constructed Banana tower, but it was too cold to really taste the layers and distinctive flavors. There was an Asain Pear Tart, and a rice pudding with Cocunut that I should have tried. My husbands Boysenberry and champagne sorbet was great, tart with strong berrry flavor, a perfect ending. We're scheduled for two more Holiday dinners there, so I'll be working my way through the menu. For those who have been to this beautiful restaurant, I can only tell you that if possible, its even prettier dressed up in its Holiday finery.

Tonite, a Holiday business dinner at the Country Club. Tomorrow, Rat's. Sunday, a fundraiser for County Executive in Chambersburg. Most likely, Rat's will be the only post-worthy meal, I'll let you know.

Thank you, that's it. Delicious, and yes, so simple.

Thanks Paul, Ludlow is great..even for a non-skier like me! The Gov Inn is a beautiful place, really captures the area..I had heard they were changing hands, but I don't keep up with the news too closely. We have dear frinds who are up there every weekend just about, so I hear dribs and drabs through her. We only get up a few times a year, our kids go to different schools, so its tough getting time off for everyone. And I don't like being away from home on Christmas itself..so we're limited. Bushey, the Hatchery is still there for those fortifying VT breakfasts. And Okemo is where my kids all learned to ski, its so family friendly. When they were younger, my husband would ski with them in the AM, and then meet me for lunch at the Lodge, to hand off the kids so he could do some serious skiing. (He's a Middlebury grad, loves his mountains). I'd have to be careful, cause those Otter Creek's are so good! Now of course, all the kids out ski him. So I can drink all the Otter Creek I want! My college-aged daugther is spending a week in Jan up there with some friends. So if I will even have a home that's standing by the time we go later in Jan, I'll report back on any places we've tried!

HeleneS. inspired me to think about what I would recommend to a foodie visiting the Princeton area. How about your town? Come on a Saturday, because there are two great Farm Markets which are at their best on a Saturday, though they are open during the week. 960 Spruce Street, Lawrenceville, abut 4 miles South from the center of town: Trenton Farmer's market. The highlights here include lots of great produce from Hopewell area farms, with fresh grown herbs, baby vegs, and cheap prices. Helpful, friendly people who love to talk about their product. The TFM also has a very strong Russina/Slovak overtone, with three stands selling meats, cheeses and lots of kielbasa. All are made on site, fresh bacons and chops, unique choices like homemade pork roll. Lots of organ meats, lots of stout older women in babushkas. There is also a wonderful Italian stall with an extensive and well priced selection of the standards, plus some interesting goat and sheep's cheeses. Plus, if you buy from them and are female, I guarantee they will call you "bella" at least twice, and most likely inquire about your marital status. When I flutter back to my husband, and brag that I've been called beautiful TWICE, he reminds me that they are most likely shopping around for a wife for a cousin who needs to solve some INS problems Next stop should be the Amish Market, about 2 miles North of Princeton's Town center, Palmer Square. ( Route 27 AKA Nassau Street, 1/2 mile past Carnegie Lake. on the left) More meats, cheeses, baked and pickled goods. AS these Amish are Pennsylvannia Dutch, which is really Penn Deutsch, there are a lot of German specialties. I find the baked goods to be too sweet, and the same problem with the pickled goods. ( They have every imagineable pickled food). They have wonderful bacon and meats for soup, plus poultry direct from their farms, freshly plucked capons and quail, chix, ducks. Also a craft shop, with some pretty tacky painted chests and such. But near the craft shop is the pretzal stand, a better pretzel but same style as the Auntie Anne's in the mall. Just remember that the Amish LOVE butter, lard and sugar... and you'll be ok. WINE ALERT: 3 miles further North on Route 27, in a old strip mall, is Glendale Liquors. Worth a trip for the price conscious CA cabernet or Italian wine ( Super T's, Barollos, Amarones specifically) drinker. The rest of th e stock is pretty standard, and its a bit of a hit or miss place, but worth it. Now, its time for lunch. A couple of options in Princeton: For ok burgers and sandwiches, but a great mini history lesson, go to the Tap Room at the Nassau Inn. Consider Triumph Brewery, the local Brepub, with pretty good food and an interesting beer selecction..stay away from Vanilla Stout, however. Ugh. Mediterrra is a good Tapas restaurant right on Palmer Square. Alchemist and Barrister has good sandwhiches, and an outdoor/heated patio that works except on the coldest days. Halo Pub for ice cream. Or, go about 1 mil south to the Princeton Shopping Center, on Harrison Street, and go to Main Street Bistro. Great soups, seasonal menu, and a nice selections of wine by the glass. OK, its time to shop. Kitchen Capers is in Palmer Square, but if you have a well stocked, pretty, overpriced kitchen shop by you, its not worth the visit. Simon Pearce has a shop here,with marvelous glassware. Mandalay on Witherspoon Street has beautifula nd unique pottery and serving plates. Plus, plenty of Banana Republic, Gap, Chico, Ann Taylor, Coach stores in the square for a non foodie companion..and a sprinkling of small shops in between..don't miss Go for Baroque on Nassau Street, and the Village Silversmith on Witherspoon. After the Farmer's markets, lunch, and a bit of puttering about town, head to Wegman's. It will take about 10 minutes from town, Route One South to Nassau Park. The Disneyland of Food Stores. It will take paragraphs to describe...just go and enjoy. WINE NOTE: Skip WEgman's attached liquor store, unless you enjoy being skewered. Another 1/2 mile South on Route 1, Joe Canal's might be worth a visit, but for price only..not a distinctive or extensive selection. ( On the way to Wegman's you'll pass MarketFair mall. Big Fish is a great place for a recuperative cocktail, perhaps even an early dinner. Market Fair has Smith and Hawkens, Villerory and Bosch, Wms Sonoma, the usual suspects of upscale places) If staying through dinner, head to Rats, at the Fairgrounds for Sculpture, a 15-20 minute ride Southeast. This is J. Seward Johnson's creation, in a wonderful setting with spectacular food. ( Reservations needed) There is also the more casual Kabul Kafe, with authentic tangines and mediterrean spiced creations. Great bar. Great bar. REALLY good bar. Try the bar. ADD ONS: nearby destinations: For more shopping, and some great restaurants, head to Lambertville or NewHope, about 30 minutes away. Also, there are still a few gems in Trenton's Chambersburg section, for NJ's version of Little Italy. Enjoy!

Good morning all...I had an Indian Buffet lunch at Masala Grill, in Princeton NJ. I was quite proud of myself, because for the first time, I easily identified the dishes, and knew what to expect, etc. After a year of concerted effort, I think the "basics" of Indian Cuisine have finally sunk in..and of course, now I'm in for a lifetime of learning about this complex cuisine! One dish that was made for me (yeah! I go there often enough now and ask enough questions, they treated me special!) yesterday , and which I could not quite understand the name of, was as follows: A cold, yellow crispy rice..puffy, like rice crispies. With herbs and finely chopped tomatoes and onion mixed in, and a distinct licorice flavor. I'd like to know what that is, so I can look it up in some of the books I have...I retain it better if I can read about it. Also, I had a relish with okra, that was VERY bitter..what spice is this?

i have an idea for the next NJ egullet (unofficial of course) event. Satin Dolls on Rt. 17? Or Frank's Chicken House in Manville? i was acually thinking more along the lines of a trip to central jersey. YOU ARE SO BAD.

We own a home in Ludlow, ( near Okemo and Killington) and other than a few mediocre tavern and brew pub places, its dismal dining. Of course, we only go during the school holidays with the crowds and skiiers, so everything is always packed and hectic...but I'd love a dining suggestion. Now that I think of it, I don't think I've ever done any "high end" dining in VT, just casual.

Ever since my husband installed the pole and mirrors in our bedroom, I find the whole bar scene a little blase.

It was a nice event, Lou's place is lovely, and the bar is comfortable and welcoming, yet new and sleek. The food was great, and I loved the well dressed salad at the start..dill is one of my favorites, and I really picked up on it in the salad. The steaks were really good, and the hot peppers were awesome...1Tough was smart to request bowls of them. Two points..one, it' s apparant that Lou has created a nice, homey family at An American Grill, without loosing a bit of professionalism. It's an intangible, but the restaurant really had a nice "feel" to it. Also, It was great to see bold colors and subtle geometrics on his plates..enough of the generic blah white. The place has personality, so should the plates! I'll parrot Rosie's comment, its nice to attach faces to names. And, if you'd like to know how the DOD is using birds to protect us from Sadaam, well..ask Suzi Lightening! Thanks Lou for hosting us.

It would indeed be interesting to have the chefs at Blue Hill comment on this. My experience with "special menus", specifically a menu developed by the chef for a certain guest and not available to the general public, is that the menus are not made from superior ingredients..but rather, are more in tune to the chef's perception of that guest...such as an adventurous eater, or a person who loves shellfish, or a person with superior food knowledge, etc. It gives the chef an opportunity to adapt their performance to a specific audience, therefore increasing the chances that the guest will be "wowed" by the meal. I often visit Stanley Novak, who was the former sous chef at the River Cafe, during the Palmer/ Burke days. He has a lovely Inn in Ringoes, NJ. When it is just my husband and myself, he might ask to prepare a "special menu". Stanley knows my fondness for duck, foie gras, goat and sheeps' cheeses, and souflees, and will often incorporate some of these favorites into the menu. He also knows that I have an adventurous palate, and might try different applications or combinations than what he offers regular diners. I am always suitably impressed by the special menus. However, next week we will be entertaining 2 other couples there, and will order off the menu. While I don't expect to be "blown away" with my meal, I certainly expect top quality ingredients and wonderful food. Of course, this is just one client's perception of special menus, and without any Blue Hill experience. Perhaps the idea of special menus should be a seperate post, as it can apply to many other restaurants besides BH.

NLL, I agree with these two. I get way too excited about a recipe..especially if it promises to be "lite" or a "healther" version of what I like..I should know by now that while some healther options might taste pretty good, they are never as good as the original, fat and carbo laden recipe! The choices should be to make either the original , really good recipe and eat less, or stick to veggies, fruit, and other naturally low cal options. Also, I am in awe of the natural cooks I know, , and the ones I read about on the "what we had for dinner" thread..I simply do not have the confidence to make changes, adaptations, etc. It is what I aspire to, but I know that as a home cook, my greatest fault is my hesitation to vary from the recipe. I remember when my husband first got SERIOUSLY interested in wine, about 10 years ago. ( When he diecided to contribute a larger portion of our family income to this hobby! ) For the longest time, we drank anything Parker or Johnson or WS reccomended..and then finally, he developed his own preferences, his own taste, and then things got interesting with the wines he selected...WHEN will my cooking reach that level of independence???!!! Glad you posted, Lurking, a nd welcome. edited just a few moments after posting, been here long enough to know that every bottle of wine consumed deserves an editing session! shpelling and sutch.

Mr. Cluck U is my neighbor. He was the original owner of the New Brunswick store, and then established the franchise. He is very involved with all of his franchisees, including financing, suppliers, quality control. staffing...its a great franchise. And the premise: start in college areas, make a name for yourself, and spread out from there, show that his marketing skills are as strong as his "wing" skills.

They have that MOMA Dansk kettle , or something that looks just like it, at the Dansk outlet store in Princeton. I didn't note the price at the itme, but 24.99 is popping up in my head?? It was there last week.

First, I would like to thank all of the regular posters on this thread for their inspiration. Reading these posts encourages me to try new recipes, and also that the extra time it takes to make "real food" is worth it. I made a wonderful sweet potato and mushroom gratin last night, which is almost "post-worthy." The initial recipe was from Cooking Light, and it had some interesting adaptations to lighten up this traditional gratin...but perhaps it went a bit too far. So, I am going to fiddle with this until I get it right, and them share it with you all. One small step for the Cooking thread, one giant leap for KimWB! Also, can you replace Sweet potato with Butternut Squash in a baked casserole kind of dish ?

Steve, the Disney land of food stores refers to the level of excitement I feel when I enter the doors...similiar to how a child might feel when the Magic Castle looms into sight. Really, It's been in Princetone for a few years, but I still feel its a treat...I hate having to "pop" in for a few things, and prefer knowing I have time to browse and poke and consider...again, like a child might be unhappy with only one quick ride in Disneyworld. Throwing in my two cents about "respect for an audience or community", I just don't think its a respect issue..just a profit issue. I kind of compare, on a much bigger corporate scale, to my real estate marketing. I am familiar with the demographics of each community in Middlesex and Mercer counties, since I spend thousands of dollars on marketing to many of them. And my marketing is different to Hopewell (glossy recipe cards with Martha Stewart like tips on the back) and Woodbridge ( a magnetic calender for the fridge). Average sale price for a home in Hopewell: 490k. Average sale price for a home in Woodbridge: 187k 55% of families in Hopewell have a stay at home mom. 14% in Woodbridge. There is greater volume in Woodbridge, and much quicker Days on market. If I don't take this info into consideration when deciding my marketing, I'm not going to get a return on my investment. So, if Wegman's were to not include certain departments, and expand others, I would think their decisions were based on profits, not respect for their customers. And chop, Woodbridge is a lovely area, I especially like the Port Reading area, they did a great job with the riverfront. In my opinion, EVERYONE deserves a Wegman's, just like every kid should get to visit Disneyland!

Rochelle, I had a feeling when you first described CK that it was where you would end up..it just sounded like a good fit, and I don't know you or CK..it was just a sense. Hope it works out.

Paul, I certainly agree with you about the demographics..and from some of the discussions we've had here, it seems that store layouts and inventory are very similiar location to location. I wonder if they ever adapt it to the area...it will be interesting to see. Wegman's ...the Disneyland of food stores.

Please advise on annonymous guests.

Suvir: The comments from your cookbook editor really ring true to me. I made a concerted effort before the meal to read your links and peruse a few cookbooks you reccomended but the added info, the clarifications and miscellaneous info you shared with each table, made it so much better. I'd like to add my thanks to all of the volunteers who organized, and the great staff and chef's team that produced such a wonderful meal. And to single out Suvir, who, YES, is even MORE ADORABLE in person than in his picture. Thank you. I initially regretted attending, because there was a surprise guest that I would not have chosen to meet, but then I would have missed such a wonderful feast. At the end of the night, I was very appreciative to have been there.

This feeling you describe is wonderful, I can certainly realate to that. For years, I was a 'weekend cook", making quick and relatively unhealthy, lower quality and over processed meals during the week, and then choosing an ambitious recipe or two for the weekend. However, in the past year or two I have made strides in improving the simple, day to day meals as well. I think I've been cooking smarter and more efficiently, and using more diverse ingredients. While I can't say that my family has acknowledged the difference ( and in fact the kids would probabley prefer more frozen chicken tenders), it makes me feel good to know that they are eating healthier, as am I . I beleive this change in my approach is in part due to e-gullet. Reading about recipes or meals with interesting ingredients, and realizing I was in a "rut", encouraged me to step up the efforts. Also, my kids are getting older, and more independent, while my business has benefitted from a few great assistants and a soaring real estate market...so while not freeing up endless hours, I have certainly gotten past the days of lugging kids around in the grocery cart with a cel phone to my ear, reaching for the rice a roni. Ok, though, true confessions, they still eat a lot of Celentano frozen raviolis. Also, while I always enjoyed cooking, I never rec'd quite as much pleasure from the PROCESS. The planning, shopping and chopping..yes, even the clean up. I used to focus on the product, the finished dish... but now find myself focussing on the journey, not the destination. ok, true confessions, I must be getting older and wiser!

This might be considered south central, but Rats in Hamilton has a lovely brunch. The first course is a buffet, loaded iwth shellfish, salads, chartrucerie, breads, grilled vegs, and then the entree is ordered and served to the table. Then, dessert is buffet. I really like the combination. VERy pretty setting, the last Brunch I had there was a wonderful string trio playing.