Jason Perlow

My parents wouldn't bother to do this. Fortunately, their coffee is drinkable. But people often get into ruts, and they're usually quite happy to be there. My advice, BeJam: invest in a high-quality, large thermos, and bring your own. It's the only way you're gonna get a decent cuppa at their house. ← My in-laws have the same "yucky water" problem -- specifically it has to do with the fact they never change the filter on their refrigerator/freezer and all the ice cubes come out tasting like onions... very nasty. Whenever we have a family get together at their house, I always go and buy a bag of ice first.

What can I say. Get thee to New Jersey.

I'd go for the Senseo pod machines. There's very few variables that can go wrong. Get one of the units that can do 2 servings at a time: Senseo Pod Machine at Amazon and here: The Senseo Coffee Pod System (eG) As to filtered water... what's the problem? How hard is it for them to install a sink fliter, like a cheap PUR faucet unit? Or to buy a Brita pitcher? Or pick up a gallon of Poland Spring?

I've updated the listings in the first post.

Same here, except our fireplace is a TV set with Satellite and surround sound. I highly recommend TV dinner trays too.

Yipes!

Take cleaned/washed beets, rub generously with olive oil, hit it with some salt, wrap in aluminum foil, cook it in the oven at 375-400 until you can fairly easily poke it with a fork, which is like 45 minutes to an hour, might take a little longer if they are particularly big beets. Remove from foil, remove skin, slice up, serve with drizzled olive oil, salt and pepper. A nice mediterranean/Greek way to have it is with some feta cheese or perhaps Skorthalia dip (cold mashed potatoes with a LOT of garlic blended in, with olive oil) and pita bread.

Jason, funny you should mention that and I will try it. Does it work a bit like anchovy does when added as a base note? ← Yeah, it adds an extra savory "something".

Yes, Celebration Distillation, which makes New Orleans Rum. http://forums.egullet.org/index.php?showtopic=31883 And Charbay also makes rum in a very limited amount.

Hey! I resemble that remark!

I also use proscuitto end + p-r rinds when cooking cannellini beans. ← Yep, its also good for stuff like making various types of minestre soups like pasta fagiole, escarole/bean and minestrone.

Cook it up in in a pot of tomato sauce, it will release its favor into the sauce. Great for pasta, pizza, etc. Combine this with some parmigianno reggiano rinds...

Malibu Bay Breeze: 1 1/2 oz Malibu® coconut rum 2 oz cranberry juice 2 oz pineapple juice The other drink with grapefruit juice and cranberry is a Sea Breeze. Thats also pretty pink. 1 1/2 oz vodka 4 oz fresh grapefruit juice 1 1/2 oz cranberry juice

Nah, its "Mah-Zah" the way they pronounce it.

What's wrong with the classic Malibu Bay Breeze? Made with Malibu Rum, Cranberry Juice, Grapefruit Juice (or is it pineapple) Thats pretty pink.

At a local Lebanese restaurant, Bennies in Englewood, NJ, a large platter of these to be shared for 2 to 4 people is called "Mazza" which I assume is derived from "Mezze" Also from this article (click) EDIT: Link Fixed

Sick.

It exists in Egypt and Israel and Lebanon, and I think it exists in Syria and Iraq as well. It also exists in Turkey and Greece. Now as to where it ORIGINATED from is another matter. I seem to recall a quote from the late Yasser Arafat claiming Palestine as its in origin.

I don't know about that, FB. Those Canadian geese are ripe bastards, especially if they are with their young. About 2 years ago a huge gaggle of them had descended on the office park I was working at, and they were congregating in the parking lot -- they didn't give a crap whether or not a car was coming down the aisles or if it was about to pull into a parking space. I tried to shoo one away one once, but it got really pissed off, hissed like a mother-f'er, and it chased me for like a hundred feet. It had little goslings with it. Don't mess with them.

Somebody asked me for a recipe for this today. Anyone got a good one? I assume this is heavily mushroom-based, like a duxelles.

Here's an existing thread on Bulgogi and Galbi: bulgogi / kalbi thread, what to cook it in, techniques And here is one on Bibimbap bibimbap! how to make it? and Korean Noodle Dishes: Korean noodle dishes

The Star Ledger's review of Melt is here: One specialty, limitless varieties: Grilled cheese sandwiches excel at Melt

That's what I'm saying dude, its a criminal offense worthy of a firing squad.

In theory, you CAN kasher an ice cream maker, at least the one I have. The freezing tub on mine, a Simac Il Gelatio, is made completely of metal. So all you need to do is pour boiling hot water in it. Right? Or am I missing something here? EDIT: I am missing something, the mixer paddle, while removable, is made of plastic, which is "unkasherable" Oh heck, I'm going to make the sorbet anyway. Nobody in my family is that observant!

For real? Just cleaning it just like you clean your ovens and everything else isn't enough? But why even bother with the ice cream machine or the creamer then. You could do it as a true Italian granita -- freeze it in a shallow pan in your freezer, and then scrape it up with a big spoon, and toss it up to fluff it up a bit. Would still taste good.