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Maybe they meant biggest Wino

**Pats self on back** I finally did something right!!

So we did it. Without an ISO post. Several of us flew under the radar and went to AAG last night. I gotta hand it to Lou for pulling out ALL the stops and presenting us with our very own 7 course tasting menu of incredible variety, showcasing the culinary mastery that IS Lou himself. And to Tom, Vicki, Tracey, and Karl, you guys make it all worth it; ya know, membership. ON TO THE MENU!!!!!!! It all began with an amuse of Gazpacho with Cajun Grilled Shrimp (NO picture 'cuz I forgt that I had my camera, DOH!!) 1st Course: Sashimi Tuna with Green Apple Wasabi, Cucumber, and Seaweed (Just before my last bite I remembered the camera) Sorry for the blurry pic, I was trembling from the food being soooo good!! 2nd Course: Grilled Baby Quail with Morrel Mushroom and Wild Ramp Risotto 3rd Course: Ugly Tomato with Serrano Ham, Baby Arugala, and homemade Mozzarella 4th Course: Stripped Ravioli with Oven Roasted Cherry Tomatoes 5th Course: Passion Fish with Corn and Avacado Salsa and Crispy Tortilla 6th Course: Grilled Marinated Sliced Flank Steak served with Hashed Potatoes 7th Course: Poached Pears and Walnut Ice Cream We then got a tour of the immaculate kitchen by Lou himself. A fine host he is. Took really good care of us. We told him that we all wrote for Egullet, but he didn't buy it and charged us full price. MODERATORS: The previous statement was meant to be a joke. We, members in good standing, would never, nor do we encourage others to stoop so low as to suggest that they write for your fine website to get a free anything. We wish you all were there, REALLY we do, but there are just so many hoops one is willing to jump through, just so much red tape one is willing to wade through to make something like this happen. In closing, GO TO AN AMERICAN GRILL AND EAT WELL!!!! LIVE EG

I finally got to eat at Melt yesterday. I had been there once before, uh technically twice if you count the day I went on a Monday(they're closed on Mondays) The first time was a week before opening, I met Glenn and he gave me hot chocolate. It's a precious moment that I'll never forget. But seriously folks, the Buffalo Cheddar, Fig Jam, and Bacon grilled cheese on Multigrain bread was over the top!!! So good I didn't want to stop chewing. Great fries too!! Go here as soon as you can. But fella's take my advice either go WITH your wives or don't tell her you went without her. I learned the hard way. One hand on hips, other hand finger waggin at me. Not pretty.

From the time I put on the butter for the RC treats to the time I was ready to roll, I'd say about an hour. Then about 30 mins to further flatten and make all the rolls and pieces. 10 minutes to plate up.

Mi idea en su idea!! Have fun with it!!

The grownups were floored, the kids were impressed for exactly 1 nanosecond then just wanted to eat them.

Dejah, The rice is actually Rice Crispy treats. I made 1 batch which is: one 10 oz bag of marshmallows 6 cups of Rice Crispies 3 Tbls Butter Melt butter and Marshmallows Remove from heat add Rice Crispies and stir to coat well. I put it on a 1/2 sheetpan with a silpat underneath. then I put another silpat on top and another sheetpan over that. Then (you're gonna love this technique) put it on the floor and walk on it to flatten as thinly as possible When it is cool enough, I lay fruit rollups onto the RC treats and cut them out. Unfortunatley, fruit rolls are not perfectly square so I trim them. I spray my butcher block with PAM and use a rolling pin to flatten each square even further and to stretch them out to be closer to real sushi rolls size. At this point it's just like making the real thing. I use my sushi mat and put Twizzlers, or Gummy worms on the inside. Roll em up and sprinkle different colored non pariels on top to simulate Tobiko. For the Swedish fish ones, the RC treats are totally pliable and workable. I took what I learned from sitting at the sushi bar and applied it here. To take it one step further, displaying candy sushi on a bamboo sushi board or in a sushi togo container with candied ginger and perhaps green marzipan would complete the task quite well.

I made this for my 10 YO daughter's birthday party that had a Polynesean theme. It was a huge hit!!

Unless you're lawn is truly organic, I would seriously consider not eating them especially if your lawn has been treated for insects. Find a nice field somewhere(there are many in my area) and snag them when they're nice and young.

It's a beautiful day. Hop in the car and go to Katz Deli. Well worth the trip across the pond.

We just got back from eating Fascino. Our 2nd time there. We had the Polenta fries (ordered upon being handed the menu). Of course the young waiter referred to in a previous post, forgot to bring them to us untill after our appetizers. I had the crabcake wihich was excellent, and the little woman had the Gnocchi which were the fluffiest and lightest we've ever had. after our appy plates were cleared a waiter shows up with two plates and announces "Monkfish??" I replied "Uh...No" they had the wrong table. Soon thereafter, our entrees came; I had the Parpardelle with braised beef which was heavenly light yet satisfyingly rich at the same time, really good!! and Beth had the Olive encrusted salmon that was equally as delicious. Of course a waiter shows up with... you guessed it, another plate of Polenta fries!?!? the other waiter explained to his pal that we already got ours. OOOPS!!! One thing that didn't go unoticed by me was that my water glass remained empty for at least 25 minutes. Then the waiter took our dessert order and failed to ask if we wanted esspresso etc.. I had to stop him and add it to my dessert order. Great food deserved flawless service.

I can't believe no one has listed the Royal Buffet Rt 10 West in east Hanover. The dishes were similar to Majestic but I found them to be much more flavorful at Royal. Just my $.02

I have a microwave that uses "inverter tecnology" It has succesfully and fully defrosted a pork roast in 15 minutes with no cooked spots in fact it still had a chill on it. I love my microwave, you heard me right folks, I LOVE MY MICROWAVE!!!! It's a Panasonic 1300 Watt.

[quote name=Nettie Ochs in Livingston has great pies/tarts in the fall...not sure if they make them year 'round' date=' though. Nettie Ochs is closed until Mid-September On a side note, a reletivley young member of the Ochs family recently passed away.

I went with a friend to the weekday buffet, and was pretty dissapointed in the food. They had some sushi that was being made fresh and it was palatable but nothing like Zen(sushi of the year award in my book!) They had 2 soups, Miso with bowls set up containing the tofu, and greens ready for you to pour in the soup. It was too light for my taste. I like my Miso stronger, and they had cream of mushroom soup. A bizzare choice for an asian inspired restaurant. They had a couple of hot items like sauteed noodles wich were good and fried chicken wings (??) and a sort of BBQ'd chicken pieces with roasted veggies that was just OK. There was a nifty steamer cabinet with Shu mai, Gyoza and steamed Pork buns. Unfortuantely they were all over steamed. For dessert they had a fruit platter, Carrot cake(??) and get a load of this, a platter with packaged lady fingers, yeah, the ones you buy for $1.99 to make Tiramisu with. I thought for $14.95 pp thay had a lot of nerve serving those for dessert. Any way, I'm turned off by the whole experience, and would sooner go to Ponderosa(at least you get what you pay for there) than go back to the lunch buffet at Ekko. **please note: the reference to Ponderosa was used purely to drive home a point; the author of this post would not, could not eat at Ponderosa**

Welcome to Egullet!! Where else do you guys like to dine? (not meant to in any way sound like Rosie asking this question!! LOL) Eric

Hey, is that a jab at my 6yo kid post?? You guys are a tough crowd!!

Yes Rosie, but do they have chicken nuggets/fingers? My 6 YO is less than willing to try new things like Indian food. It troubles me dearly!!

So I must ask, you want to do this because.........? ←

Hello B&P folks!! I purchased an 11 LB block of Callebaut Bittersweet today and broke it down into smaller 1 LB chunks. Each piece is vacuum sealed and I'm wondering what the preffered method of storage is. Freezer, or cool dry place. Also, what is the trick to getting a more uniform chunk? Mine weren't too bad, but it would have been nice to use the lines on the slab. Thanks all, Eric

I picked up an 11 pound block of Callebaut today and I want to break it down into the 10 smaller pieces as indicated by the pattern on top. What's the best way to do this? What kind of knife works best?

Just booked birthday dinner for me and the Mrs. We were born on the same day/same year. We can't wait!!

Well we went here tonight and enjoyed it. Nice write up Alison, My reco in West Orange, is like that new restaurant that opened on the moon; Great food, but no atmosphere! I'd still recomend that you try it at least once. Eric