bradyjr

Another possibility is that washing the orange is releasing the oils from the skin and the cause of the better taste is the scent of the oil since aroma has so much to do with taste.

A porterhouse is two cuts of meat with the bone. On one side is the tenderloin, on the other side is the strip. Therefore, a "boneless" porter house would be a strip steak and a tenderloin served together.

The Salt Creek Grill is next door to the Westin. The food is good, but not quite as refined as Tre Piani. The service is excellent and private rooms are available if you are interested. Another bonus is that Monday night is half price bottles of wine.

The Blue Bottle Cafe in Hopewell is excellent. They have three dining rooms and any one of them can be turned into a private room.

just outside princeton, in hopewell, are Blue Bottle Cafe & Brothers moon. If willing to travel outside of Princeton try either, although I have had a few outstanding meals recently at Blue Bottle. ← Unfortunately Blue Bottle is not open on Sundays.

First, hey Dave it’s been a long time since I talked to you, hope all is well. Second I would like to say where I am coming from. I am a semi ex-smoker. I was a regular smoker when I was younger, but now I only smoke a couple times per year. I am also pro smoking ban and anti foie gras ban. It’s probably at least partly a selfish opinion because my wife and I like to eat dinner at the bar and there’s nothing worse than getting your beautiful dinner served to you and then have the guy next to you light up and blow smoke in your face while you try to enjoy it. But back before the ban I wouldn’t complain because it was my choice to sit at the bar. Also, I like foie gras better than I like smoking. Now my opinion: I don’t feel that you can really compare the smoking ban and the foie gras ban due to what is being protected. The smoking ban is an interpretation of the Constitution where it is stated (very paraphrased here) that people have unlimited freedoms as long as they don’t interfere with the freedoms of others. As far as I know, ducks are not protected by the Constitution. The ban on foie gras is based on an ethical feeling that the way that foie gras ducks are raised is cruel. (Not going to get into that debate right now.) On the other hand the second hand smoke argument for the smoking ban is based on the assumption that the smoker’s freedom to smoke is slowly killing the non-smoker and therefore interfering with the non-smoker’s freedom to live. Now the foie gras ban does not imply that it is bad to eat foie gras, but the process of creating foie gras is bad and that if a less cruel approach was found that the raising of foie gras ducks would be condoned. On the other hand, in most places, it is rarely if ever acceptable to kill somebody. I know this is an extreme argument, but I was trying to clarify my opinion the differences rather than argue whether either one is right or wrong.

What about Blue Bottle Cafe in Hopewell. It's about the same distance as Lawrenceville and it just got a "Very Good" from the NY Times. I've been there several times since it has opened and the food has been incredible each time. Also a BYO.

There is a good line of separation right at the joint where the wing meets the drumette. Every restaurant that I have worked in served the boneless breast with the drumette attached. This means that the first step when cutting up a chicken is to cut through this joint. An accurate slice with a thin, sharp boning knife will separate the joint with almost no force. If you require force, then you are cutting through pieces that can cause bone unnecessary fragments. The way to find this line in the joint is practice.

I once had the pleasure of getting an omlette lesson from Chef Andre Soltner, and the trivia is true. A few of points from his lesson: 1) He adds cream to his eggs 2) He whisks them very well with a fork before going to the pan 3) The pan is hot, his omlettes take less than 60 seconds 4) Smack the pan down on the stove while working to create a smooth surface.

sorry but thats bull! one single yolk can emusify many gallons of oil! t. ← My apologies, I meant if you wanted a mayo that had nice consistency and good taste. But thank you for the chemistry lesson.

An egg yolk can emusify 100-150ml of oil (3.5-5 oz.). The mayo should get thicker as you add the oil, so if you are adding that much oil and having it be thin, then you are having a problem starting the emulsion. It helps to start the emulsion by adding about a tsp of Dijon mustard to the egg yolks before adding the oil. Other than that, start with a little drizzle of oil and make sure that the emulsion is going before drizzling in the rest of the oil. I personally whisk my mayos by hand, then prefer a mixer like a Kitchen Aid with a whisk attachment as a second choice for large batches. Regards, Chef James

Per your request... Soupe du Jour Dinner Menu Appetizers Soupe du Jour, served with delicious homemade bread $6.95 Tart du Jour, served with small green salad $7.00 “Real” Caesar Salad $7.00 Salad Greens topped with Warm Portabella Mushroom with Shallot Vinaigrette $8.00 Sautéed Shrimp or Crab cake over Salad Greens with Cumin Vinaigrette $10.00 Shrimp and Corn Fritters with Chipotle Aioli $9.00 Entrees Sautéed Chicken Breast with a Creamy Mustard Sauce, accompanied by Red Bliss Crushed Potatoes $18.00 Hand Sliced Ribeye Steak with Creamy Horseradish Sauce and Chipotle Aioli, accompanied by Red Bliss Crushed Potatoes $22.00 Pan Fried Homemade Crabcakes with Sauce Rémoulade, accompanied by Rice Pilaf $21.00 Fettuccini with Sun-dried Tomatoes and Artichoke Hearts in a Garlic Oil Sauce Solo, $12.00; with Chicken, $18.00; with Shrimp, $20.00 Soupe du Jour Desserts “Slice of Hopewell Heaven” Fruit Pie $6.00; Ala Mode $8.00 Hopewell Style Cheesecake topped with Fresh Fruit $6.00 Warm Chocolate Cake with Crème Anglaise $6.00 Selection of James-made Ice Creams and Sorbets $6.00 (3 scoops) or $2 per scoop Brownie, Lemon Square or Toffee Bar $2.00

I am proud to announce that Soupe du Jour in Hopewell is now offering dinner on Friday and Saturday evenings from 5:30 to 9:00. Patty Phillips, the owner of SDJ for 25 years, has allowed me to develop a menu of casual fare and offer dinner at a reasonable price. Reservations are a good idea since the space is small (609) 466-3777. I would be happy to send a copy of the menu or answer any questions to anyone that is interested.

I was at a small local farmers market (3 stands) and I found some of the best tomatoes that I have tasted. I turned them into a cold tomato soup by peeling, seeding, chopping, and seasoning with salt and pepper. I served this with a cold tarragon cream sauce made from my own tarragon.

Otherwise known as Stacey and James...we'll see all of you tonight at 8!