rooftop1000

Yup, pretty much gloves and my swollen ankles T

You start with the Sauerbratten marinade which has cider and red wine vin, sugar, salt, bay leaves, peppercorns and juniper berries if you can find them.... after you marinate the beef 3 to 5 days, sear and then cook in the marinade... Let the meat rest, strain the marinade/braising liquid and bring to a boil....add about 10 Archway Gingersnaps and whisk till its gravy make it in front of guests it really freaks them out tracey

I quit cooking professionally when NJ started with a glove law, but I use them for meatballs and portioning out meat into freezer bags after shopping tracey

My world famous Sauerbratten with spatzle, red cabbage, spicy broccoli and cookie gravy No pictures this time tracey

The Wawa salad should be NJ/PA... tracey

Having a nice seafood counter is tough...the West Milford Shoprite is always fully stocked and looks good but someone from Deli has to come serve you...I want a dedicated fish guy The Oakland Shoprite's counter is always full and busy but...it smells fishy. A&P it will be for me, for now And Eric (weinerman) I spend my days conivincing paper not jam, in the backside of Mahwah tracey

Hey you only invite us like once a month...and I liked the sweet and sour crispy fish better but they are both good tracey

The only way I have ever had them is pan fried in oil till quite crispy and golden I usually make them with chicken cutlets since they can be fried up in the same pan...but I am neither Eastern European or Jewish tracey

It has been years since a made a proper batch but when we ate them way too often it was canned refried beans carefully spread on each chip then spread the chips in an even layer on a plate or cookie sheet and add taco seasoned ground beef and eaqual parts cheddar and jalepeno jack cheese. Broil until perfect or when we remembered they were in there and drizzle with salsa...we didnt know from guacamole back then Super Bowl coming up hmmm tracey

Last nights dinner needed some filler since we had one more to feed, so I started with some crab salad on onion toasts and then we moved on to butter poached lobster with mushroom risotto and asparagus not half bad tracey

I wanted some nice lobsters for NYE dinner. I am currently working on the back side of Mahwah and wanted to pick a nice neighborhood to buy them hoping for a store with good turnover. I headed straight for the Stop and Shop in Wyckoff, grabbed a cart walked to the back of the store and...umm ...umm what is that freezer case doing sitting where the seafood dept was? Abandon cart and drive to Franklin Lakes Stop and Shop. Grab a cart and walk top the back of the store and there it is again a case of frozen fish, ahem. Drive to Pompton Lakes A&P find parking at the far end of the lot walk, to the back of the store (no carts left) Finally my little beasties are there with a full service seafood dept and a line forming behind me The real question is where else has Stop and Shop pulled the plug as it were? I know for sure no seafood counter in Waldwick, Wyckoff, Franklin Lakes and Butler. Early December the Wanaque store still had a meager one but I dont go there anymore tracey

The goose skin could be served like Peking duck with scallion on pancakes, and the veg people could be served mushrooms the same way And speaking of gooseneck you could stuff them...... tracey

K8memphis I have you beat on cheater pierogies... There used to be a powdered cheese that you were supposed to put on cubed potatoes and roast them.The whole mess stuck together and was vile. So with the 2nd packet from the box I made potato and "cheese" pierogis with Wonton skins. They were quite tasty Tracey

I already had my new birthday stove from earlier in December and the scale and scoop I got with a gift card from William Sonoma but I did get a hand mixer, and some ramekins. tracey

If I see that beef anywhere for 5.99 I buy it, usually BJs (like Costco). It is a little messy to play with but you trim off the fatty edge (chain) I save that for adding to pasta sauce or to eat when home alone. You then carefully remove the silver skin and chunky fat. There is a very thin end, that usually gets lopped off to go with the trimmings then I move into big fat filet steaks but you could get a nice sized roast out of it also. I usually get 6-8 big steaks and a bag of "stuff" out of one. Tracey

So its $120.00 for a nonstick frying pan with a fancy name on it...I get that part What I dont get is why someone wouldn't just spend some portion of $90.00 to get to a restaurant supply store and buy a "professional" style non stick pan for $ 30.00 and keep whatever was left from the travel expense for food or more toys and yes 3 years ago I bought at Restaurant Depot a 12 inch nonstick pan with a thick aluminum disk and good solid handle for $28.00, not a scratch or nick in it carry on tracey

Yukon Cornelius says its Silver and Gold tracey

I'll take Bernaise and Asparagus, and what time is dinner? tracey

The last time I did one that small I heated the oven to 400 and put a dutch oven on the stove at full blast. I put the steak in the dutch oven till it was browned enough to release easily and flipped it. I dropped in 1 thinly sliced onion, then the pot went into the hot oven for about 20 min. At that point I had neither a grill nor thermometer, so.... tracey

MMmm leg of lamb...I do one every Easter all rubbed up with garlic and paprika right on the grill turkey tonight ...turkey tomorrow sigh T

this is all fine and dandy until your child sets about burning a veggie burger in your omelett pan no browning here please t

hey when a customer at my old job asked for 100 grams of ham one day, I was just amazed to find a use for the knowledge of how many grams are in 1/8 of an ounce for a rough C to F I have always used C x 1.8 + 32...thats usually just for the weather if I miss the F temp on the bank's Time and Temp sign and usually you can go even rougher like say 5C would be 10 plus 32 so 42...its really 41 in an online calculator T

So many of the shrimp I get now...generic frozen supermarket...seem too salty too begin with We know the product has changed with all the farming, so taste first

Chalaza...every once in a while I remember that stringy thing has a name but can never get past what a breakfast customer used to call it... "and take that 'Hootiwooger' thing off my egg before you cook it." So um yeah freeze the egg whites T

Ha first Thanksgiving led to first Christmas. Going to make another turkey? tracey