ejebud

I hope this isn't inappropriate to post here, I am in dire need of a young lad who drives that would be willing to be the dishwasher for my local Les Marmitons chapters monthly event held on the 3rd Tuesday of the month in Union. I am (as many of you know) the VP of the club. We meet from 5:30 pm untill approx 11:30pm, however they would not need to get there untill 6 or 6:30. The jobs rewards are multi faceted. First of all it pays $50. Secondly you get a phenominal 5 course meal, and lastly, but not leastly, you learn alot about cooking. It is perfect for someone who is beginning their journey in the field of food or cooking school. If any of you guys have a son who may be into food and want to make $50 bucks, PM me. BTW, the dishwashing equiptment is proffessional stuff so it's not all by hand. Thanks guys!!

Glenn, How'd your first week go?? It was great meeting you, and I apprciate you taking a little time out of your pre-opening craziness to talk to me. I do have eome general "how do you take an idea from the drawing board to a reality" questions, but I'll ask again at another time. Congratulations

The winner is.................................................Garlic Rose!!!!!!!

Those are all great recomendations, but I think I'll save them for dining with my wife. I know the Crossroads is less expensive, any other ideas in the vein of cheaper good eats?

I think the theory behind salt crusts is similar to that of a clay pot. It creates an atmosphere whereas the product you are cooking steams in it's own juices.

I stuffed some really large ones with Jumbo Lump crabmeat/hijiki seaweed and butter mixture then sauteed in butter to brown and finished off in the oven--YUMMY!!

Lou, I remembered that one of our members works "down neck" Newark. I as another possible source I asked him to hit a local "live" poultry market and he just emailed me the price of $4.00/# for fresh, as in recently alive as in, hopping the morning of my order being filled Rabbit!! I do so appreciate you stepping up to the plate and offering to help me out. May our paths cross again soon!!

We usually go to Northside Trattoria when we are in the area, but we decided that we want to try something different. Any ideas??

So, how did it go????? AlisonA ← The event was a HUGE success!! Thanks for asking. I paid $9.99/pound and the meat was phenominal. Here's some Camera phone pics: Incredible marbling: It was well worth the effort to travel and get this meat. I will definatley call on Greenwood farms again, and I can't wait 'till farmers market season to get here already!!!!

Microsoft Picture It!! He He ← What material is that printed on? ← I simply took the picture and then added text to it using Picture It! software. It really does look like I printed it right on the bun, doesn't it?

Microsoft Picture It!! He He

Snowy Evening comfort food: Cheesburgers Steam Grilled with Balsamic Shallots, Smoked Gouda and Swiss Cheese, topped with Homemade Sambal(mixture of Chipotle in Adobe, Sundried Tomatoes, and Brown Sugar)

Mom wanted to have an Oscar party last night so while they were driving home from upstate NY I threw together: Coconut Shrimp using U-15's served with a Spicy Peanut sauce laced with Fish sauce and Coconut Milk. then I made Lidia Bastianich's Stuffed Chicken Thighs Braised in Merlot. I'm not too sure if Lidia is known outside of the NY metro area, but her dishes are amazingly simple and delicious. She proclaims never to serve a pasta dish unless it's sings to you (Paraphrased by EJEBUD) Now it's snowing AGAIN! so into the kitchen I go, Where It winds up nobody knows!!

I know a set of NEW friends who are definateley "worthy" and already know about Lou and his fine establishment that would LOVE to join you guys next time HINT: Eric and Beth

Lou, If you want to attend the event on Tuesday March 15th at 5:30 PM in Union, let me know and I'll put you on the list under my membership. Then you can see first hand what happens at an event. Did you check out the intenational website? the New Jersey chapter's site?

YES!!! Lou. It would be great if you could have D'artagnan price out 14 Rabbits for me. Also, I'm sorry I missed you that evening, so I'd like to meet with you and discuss a future Les Marmitons event or at least give you an idea of what it's all about. Let me know when I should call you at the restaurant or PM me with info on how to contact you. Perhaps I'll come to the restaurant for lunch one day next week.

I need 14 rabbits for a March 15th Les Marmitons event as discussed in this threadin the cooking forum. I checked with Corrado's and they have them but they are $5.79 per pound and I don't want to spend that much of the budget just for rabbit. Does anyone know another source?

Thanks for the heads up on this recipe, It was sent to me by the member of our chapter who is team lead for the event. I am equally as concerned about the long cooking time as you are. We will either adopt the recipe you posted or adjust ours to reflect the suggested cooking time. Thanks again. EJEBUD

Brilliant idea, but no not me

I'm taking a shot in the dark here, but perhaps it has something to do with condensation??

You've got a PM!!! (recipe included)

I'm ramping up for next months Les Marmitons event and we are preparing rabbit. I have never worked with rabbit so I'm unsure of portion sizes. Is it 1/2 a rabbit per person like duck would be or is a 1/4 per person sufficient. we are doing it for 25 people as part of a 5 course meal so the portion doesn't have to be huge , but I don't want to skimp either.

In response to my post about clay pot cooking from earlier today, I created Morrocan Pork Loin with Chickpeas. It was incredible( if I do say so myself; and I do!! Thankfully the cooking vessel was very forgiving and absorbed niceley the fact that I overcooked it by 6-8 minutes. Here's what she looked like:

Just an FYI post. Just got an email from Fascino that reads: Hello, Just a couple of updates for everybody. We had been working on a new expansion of the restaurant for about 6 months. The new room is finally open and everything has been going great. Fascino has expanded from a 50 seats to 85 seats. During the week from Mon. through Thurs. we can take reservations right up until the same day. We can also accomodate walk-ins on these days. Friday nights still have decent reservations available with 2 weeks notice and Saturday nights are running about 3-4 weeks in advance. Also, we now have a small private section at the far end of the expansion. We have been accomodating parties up to 25 people in this section if you are interested please call and speak to Anthony. We can set up parties/meetings during regular business and your party will be sufficiently closed off from the rest of the restaurant. NJ monthly has it's annual Readers Choice Awards going on right now. From now until March 12th 2005 you can go to www.njmonthly.com and vote for your favorite restaurants. In the August issue of NJ Monthly they will announce the winners. Please go and vote for your favorites! Thanks, The DePersio Family Fascino is located at: 331 Bloomfield Avenue Montclair, NJ 07042 Phone: 973-233-0350 Fax: 973-233-0359