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Septemberdog61

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  1. Hi all. I need some help for Super Bowl. I would like to make pitchers of bourbon sours, but I'm not sure how to go about this. Do I make individual drinks and pour them into a large pitcher? Ice? No ice? Any ideas would be helpful. Thank you.
  2. I think you've covered pretty much everyone on the Food Network. Bling and cooking just do not go together. It's gross and the metal gets so hot especially if you're on a grill or flat top. I get grossed out when I see long painted fingernails on cooks or dirty, bitten and un-manicured nails (ala Iron Chef Bobby Flay). Seriously, his fingernails skeeve me out.
  3. Oh my! I thought I was the only person who enjoyed this dish. It is my number 1 go to comfort food. The purist in me wouldn't change a thing, with the exception of using margarine. I use salted butter. When I was little my mom added to her plate of cottage cheese and noodles a dollop or 2 of sour cream and a sprinkle of paprika. I never liked that addition, but my grandma, mom and brother all enjoyed the additional ingredients.
  4. Kefalograveria is similar to pecorino romano or parmesan. I think it complements the feta because it's a salty sheep's milk cheese and it's truly an assertive flavor. I love it grated over orzo with butter or over lamb youvetsi. It's almost an aquired taste. Maybe a little gamey in flavor. But that flavor won't be imparted in the spana mixture. There's already too much going on. Trust me on the phyllo sheets. Some people get very nervous working with it. When you double the sheets it goes so fast and phyllo is really forgiving. Just keep a damp towel over it if you are worried.
  5. Bummer. Thank you. I will catch a re-run.
  6. My mom makes the best spanakopita. She learned from my yia yia. Ricotta, cream cheese and cottage cheese have no place in spanakopita. The mixture is spinach, eggs, fresh dill, onion, green onion, feta and kefalograveria. The sheets are brushed with melted butter. Most important, it is not neccessary to place a single sheet of phyllo and butter it. It is so much easier, quicker and just as crispy and brown if you double up the sheets and then butter.NO FUSS. NO MUSS.
  7. Was there a new episode last night? My dvr did not record Top Chef last night.
  8. Very small world Scott. I live in Whippany and would rather drive to SR in Parsippany and Wharton than shop at Pathmark or the Morris Plains SR. Anyway back to the San Marzano tomatoes. The Cento bottles I bought are great for a quick tomato sauce, but I'd be broke if I used them for my big batch of Sunday sauce. I just picked up to cans of the San Marzanos in Costco for sauce this Sunday's football. I'm going to try the blender method again and then the seive and metal spoon. I will only pulse the tomatoes quickly. Hopefully my sauce will not have the pink froth again.
  9. Scott, I found these at Shoprite today in Parsippany and they were on sale. 2.99 for a 24 oz. bottle. I bought 4 bottles of the crushed which looks like puree. The petite diced cut looks to be about the size of a pea (maybe a little larger) in puree. I never thought of a potato masher, but somehow I envsion my backsplash being covered in tomatoes. I think I'll stick to my hands. To quote Lidia: "they are the best tools in the kitchen." Let me know how the potato masher works.
  10. I haven't been able to find San Marzano puree anywhere. I buy the large can at Costco (6lbs) for I think 4.79. I don't like a chunky sauce so I have no choice but to puree them myself. I haven't had much success using the food mill ala Anne Burrell. I found there was too much waste and even the finest screen let some seeds through. So I resorted back to my original method. Hand crushing and then pressing them through a metal sieve with the back of a metal spoon. Took a little longer, but very little waste. I also tried pureeing them in the blender and passing them as mentioned above.
  11. Anyone else watching the new season? The braised spare ribs had my mouth watering. I have a mad crush on this woman.
  12. We watched this last night. I laughed and cried. Very entertaining and poignant.
  13. Back in my early 20's when I was seriously dating some guy and he invited me over his family's home for Thanksgiving dinner. I truly struggled with saying yes, because I had never been away from my house and my mom's delicious Thanksgiving meal. You know the meal: all the traditional recipes like grandma's sausage stuffing and a moist, juicy turkey that's been cooking for hours making the house smell sooooo good. I eventually and reluctantly gave in. He picks me up and we drive for 45 minutes all the while I'm thinking, this will be OK, I know it will be OK, not as good as mom's but OK.
  14. I had another amazing dinner last night. I had called Monday and left a message to see if I needed to make a reservation. They called me back Tuesday morning and I made a reservation. I'm glad I did because the restaurant was crowded when we arrived at 6:45. We were a party of four, so we decided to start with several appetizers and work from there by reading our menus as we devoured all of the mezze. We had for appetizers: Assorted cold dips (Skordalia, Tzatziki, Taramosalata & Melitzanosalata) served with an unending supply of warm pita bread. Ktapodi-grilled octopus Karpathaian Mak
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