rooftop1000

This sounds so much like a crust I had recently in a fruit tart. The pie was a gift and I was warned the baker wasnt happy with the crust. I know very little about types of crusts usually only making the basic shortening/flour/ice water type but I know what was wrong with this crust.... it was overworked which made it soft and verging on crumbly - almost roux like but it also had a great browned butter flavor. On the whole it was one of the best tart crusts I have ever had go figure tracey

I think the first thing you should do with some of your bison is to give it away to someone who will also appreciate it. Thus you have served the animal and any spirits well. After that enjoy it because that also serves it well. And welcome to the Forty Club tracey

After 4 months of working with the daughter of one of the original Johnny and Hanges owners I finally straight out asked about the sauce recipe.... She says she doent know it....but sure agreed that they changed it tracey

scrambled Eggs? Two hours? Tasty? (Looks good tho... ) I have to say as written I wouldn't have touched that recipe with a 10 foot spatula. But it sure smelled good when I got home, he actually only served the pickles on the side he was afraid to put them in the stuffing. the really funny part is the only ingrediant he needed to buy was the veal, but he got everything just to make sure....flour, carrots, chicken stock, etc T

I miss working in kitchens....(sigh) very quiet office with Light FM and a sappy sweet boss...I want to be able to figure out I have been insulted right away tracey

On Wednesday my hubby had to stay home to observe the honesty of a local service provider.... So he looked in a cookbook, shopped and made me dinner. This is the man who for the past 6 years has said he doesnt know how to cook The recipe was simply called Veal Roast The dish is pounded Veal shoulder rolled with Ham, Bacon, Scrambled eggs and Dill pickle, rolled and tied then browned. You then make a roux and add chicken stock and braise them for 2 hours. Served exactly like the picture in the book with carrots and string beans and extra pickles damn tasty too tracey

They may be drying the commercial product a bit before packaging...remember moisture is your enemy If you wrap food up tightly is will spoil (runny moldy etc)...if left unwrapped it will dry up and become unappetizing but less likely to "rot" assuming "home wrapping" of course So back to the Ravioli...perhaps a good dusting with the cornmeal and an hour or so out to toughen up a little tracey

Mmmm AHD Onion rings tracey

Monday Leftover lasagna Tuesday Leftover lasagna Wednesday, is it Wednesday already? Leftover Lasagna what should I have tomorrow? I think ...Lamb tracey

I have only tried Kang Suh but it was worth a revisit or 2 tracey

tonights dinner for 11 started with Crudite, Crab Gougeres, Cheese and Crackers and Shaved beef/cream cheese roll-ups Moved on to Lasagna, Honey baked spiral ham, Grilled boneless leg of lamb , Candied sweet potatoes (mom), Asparagus with lemon butter, French bread and butter Then Carrot cake(M-I-L), Strawberry/Blueberry Cheese tart(my daughters boyfriends Mom)....she works in a bakery and sends wonderful things to us I'm having tired now tracey

I had gotten so sick of fluffy long grain rice that I bought a bag of medium grain that would cook up stickier...my husband didnt really like it. Now I mix the Basmati with 1/3 medium grain and I think we are both happy. Nice aromatic rice that is a little sticky tracey

I will just never understand the Mayo part the German Deli where nearly all the potato salad I ate for over 35 yrs came from has closed I am devastated...I make crappy potato salad, even had their recipe at one time Red Potatoes..cooked, peeled, sliced thin with the slit side of a box grater Vin Oil salt sugar onion dried parsley tracey

Never heard of using clarified butter for a roux...but thats just me, my culinary school was only County not State tracey

Wealthy people who keep Kosher homes. Well, there have always been basement kitchens, but this 2 kitchens in the main living area bit is a recent trend of conspicuous consumption. They're really one, big, humongous, overwhelmingly LARGE kitchen, divided with subtle colorways, into 2. You get to have at least 2 of everything! As we live with one extremely tiny rental kitchen, the mind reels. ← Ahh I had forgotten about the Kosher 2 kitchen thing, my mom has the Italian kitchen in the basement ( came with the house) but in Saddle River there is the Uber Kitchen, the butlers pantry, perhaps a snack kitchen near the rec room for the kids, the pool house must be fully equipped and if you have the room something for the caterer is nice to have.... I miss working in Saddle River tracey

Inside bottom corner of the apron..unless your talking full length French T

Brian at least you are staying in the food business...after 20 years I am now in "document management" Its not always the actual cooking you miss its the exchange of ideas with people who have the same passion and interests as you. And you will still have that in your life I had to listen to the women next to me tell a young co-worker how to cook a steak....now dont turn the oven over 350 and just lay some slices of butter on the meat and bake it till its not oozy anymore. Tracey

Maybe it will convince more restaurants to carry more than Lipton tea, I do love when they bring you a proper tea selection at a nice place. I mean if a local luncheonett can have a rack of Celestial Seasons teas can't more real restaurants offer something nice?? tracey

I cooked I cooked...yeah its been a while this was Sunday's Sauerbratten with spaetzle, red cabbage and cookie sauce and tonight as opposit as you can get, a screaming rare dry aged ribeye right off the grill along with a honey-soy marinated quail as a cooks snack while the steaks rest oh and some tomato cuke salad and grilled Italian bread for dippin in drippins tracey

Isn't it called the Portuguese Festival?...And no it isnt currently on GoNewark.com and there is this one http://njgin.state.nj.us/OIT_TravelGuide/events.jsp tracey

Stack an assortment of pots pans and lids on a back burner so you can heat up yet another can of soup during Flu '08 and have the lid to a big Le Cruset fall off the stack - chip your new stove in 3 places - and break the handle off the lid Waaaaahhhhhh and I hate canned soup tracey

Their names end in A... tracey

that just reminded me of an episode of M A S H when Charles got a canned Pheasant and he and Major Hoolihan got sick yech t

The only thing I can order at drive thrus is chicken nuggets... I dont like ketchup or mayo so I need to check any sandwiches at the counter for offending fluids tracey

Fortunoffs....everything I thought I could get at Macy's I actually found at Fortunoffs Tracey