rooftop1000

Ahhhh the rabbit turd donuts .... love them tracey

Latour is my personal favorite from that list ....will have to tell my daughter she will be all over this one tracey

I just did a practice run of a recipe for next weekend...its actually for a wedding on Saturday but... From the Pate Choux thread http://forums.egullet.org/index.php?showtopic=60057 I used the first recipe given and added minced ham and shreaded provelone cheese and made some nice little puffs. I think for next week I will add scallion, black pepper and Parm also. tracey

Shellfish There are things that you Can get here but may be special occasion only due to price...try to think of things that are special here but not so much in Paris tracey

If I want to do something "nice" with pork loin I filet it open and stuff it with an apple - bread stuffing. I you are going to buy it to freeze I would filet it before freezing. tracey

Mine always goes off when I come inside from BBQing... ummmm yes dinner is done tracey

Its not like she is putting a Garland Range in a 4th fl apartment...this thing is just a giant toaster oven One of my last cooking jobs we needed one of these ovens, and since the Pro one was 3,000 dollars and the Consumer one was 300 dollars we figured it would be very cost effective to get the consumer model, or 10 if need be. I made cakes and meatloaf and bread puddings in while I was there. Tracey

My "go to" for salmon is to warm some apricot jam and mix in about half as much mustard...this usually happens in a coffee cup in the microwave Salt and pepper the salmon and thickly spread with apricot mix bake or broil...10 min per inch tracey

My new stove has a setting called Power Boil....I like it tracey

D'Artagnan's packaged demi isn't what I would expect thickness wise but it is very tasty.... tracey

Months after Suzylighting's blog I finally made my way to Schindlers Butcher shop in Rockaway NJ We picked up 6 Brats, 2 Smoked Cheddarwurst, 1/2lb of Bacon, 1 mini store made Leiberkase, Sauerkraut perogies...and a Ritter Sport candy bar Saturday was sausage sandwiches with either kraut or red cabbage (red for me) The Brats are great interesting seasonings...the smoked ones were too everything(smokey, tough, dry) And Sunday was Leiberkase, a leftover Brat, seared pork tenderloin(in bacon fat), potato dumplings, kraut, and asparagus nice chicken soup and a salad tonight tracey

I will suggest the Highlands Gourmet on Ringwood Ave in Wanaque 973-839-9766 They will either drop off or cook there....and can usually help with rentals and other staff also....Monique or Adam I worked with them for many years at the Saddle River Market Tracey

I have been on a "hunk of meat" kick lately and my latest purchase is a bone in veal breast. I seem to remember cutting one up waaay back in school to make a veal paprikash which I loved and never made again. So what should I do with this one? tracey

← Follow the next link... They have 4 months to appeal t

The only time I worry about crossing with raw veg is if they aren't going to be cooked at all Salad can be a very dangerous thing T

But he could pick up a quarter from the gutter T

I had read originally in the newspaper or somewhere that it was a BBQ place but when I looked at the menu its just a regular restaurant... but no I havent tried it yet, all of 5 miles from home too

I was thinking of this thread as we got lost this afternoon with 2 pounds of sausage and bacon in the trunk of the car Sausage was yummy T

I guess the Ritter Sport bar in front of me would be a reward ....for finding the damn german butcher shop after passing it twice on the highway tracey

Since we havent done our Westward trip yet I am now putting the town of Galena on the list T

wow... fried butter!.. I wonder how good it would be if you wrapped in bacon before breading it. ← I thought we decided fried butter might be OK http://forums.egullet.org/index.php?showtopic=105039 T

If this dish has anything to do with the Hainanese chicken served as chicken and rice in Singapore....they explained the chilling part of that dish on Bourdain season opener Monday After boiling the whole chicken is dipped in ice water to set the layer of fat between the meat and skin and to keep the layers separate tracey

no birthday cake with stiff white icing and piped flowers? Tracey

Gee and we thought our friend was bad with the Coke / Pepsi shtick everywhere we go..including a Chinese place where the waitress definatley did not speak much English and never did get the "joke" Our next outing is well planned though, going to a Spanish restaurant and the friend speaks Spanish. He can annoy the waiter all he wants and I wont understand a word of it T

Chris, why would ya think to wash your hands when you have gloves on?...your hands are clean...now the gloves, who knows? If you are working bare handed you know damn well when your hands are dirty and you wash them ok, not going any deeper into this it has been done before just ask your deli/fish etc. server to change their gloves if they already have some on T