rooftop1000

Kopici Union Ave Bloomingdale Pretty formal service, white table cloths, great food, yet Super-casual customers full bar tracey

I tried Popeyes once when I was like 18, but didnt know it was going to be spicy...everything was spicy, even the gravy I think it actually made me cry (could have been the first day at a scarey office job too) I have never gone back. I will try to find one, now that I like food with flavor tracey

Put 2 packets store brand apple cinn oatmeal into coffee cup add water from the water heater/cooler. I actually made real oatmeal Saturday from the directions on the carton and added applesauce, cinn, and brown sugar. I like the crap better... maybe if I get some dried apples.... tracey

My new one is to ask if there is cream in the Carbonara Really just reading the descriptions in some places can be very enlightening or frightening. Like your Saltimbocca, is it described as chicken with eggplant and mozz? or veal with sage and prosciutto But I did recently have a Veal Oscar that had some mozz on the veal...a somewhat deconstructed version of the dish that was truly amazing yet not exactly Veal Oscar eh we live in the boonies here, and the most consistant and best "restaurant" we have is Frank's Pizza...a little more atmosphere and they could triple the prices T

We have a local Italian restaurant that has "half off Wednesdays" occasionally, last time we went we also had a gift certificate I was quite happy that they included and noted the service charge was added on. I almost feel bad that they have to, but apparently guests were tipping on the "half off" prices. tracey

do you have the apples or cherries?...I have cherries dropping in my yard T

They are afraid of this.... http://forums.egullet.org/index.php?showtopic=106535 tracey

if you stop by a deli or the supermarket salad bar they should have the 1 or 2 ounce dressing containers for you PB and Jams or Butter or.... apples are good dupped in PB also Genious about the empty water bottle tracey

I looked up the queso freir...just in case you can find any Greek foods Halloumi just might work. It is another cheese that holds its shape when cooked....although the queso blanco is actually easy to make (from what I have read) tracey

Please tell me that is squeeze cheeze not yellow mustard tracey Mmmm mountain folk oops I might be one

That hunk of meat and potatoes looks just like my second dinner in Munich though.... tracey

I had 2 ideas that may be completely useless 1st was, Hot Spring Eggs like sous vide where you cook in water the temerature that you want the egg to Be, but you still have the temperature to elevation variable... 2nd was, there is a glass or lucite egg "timer" that you drop in the pot with the eggs and read when the egg is cooked to different degrees. otherwise practice poaching tracey

Anthony maybe because we have a ton of scrap wood from a project but I keep wondering if a couple of pieces of 1X12 and some C-clamps might work for cracking the shells.... and shagbark syrup was something I saw when I looked these up earlier in the week Maybe Wiki

I think I will stick to the measuring cup with a saucer on top. I dont like "synthetics" in the microwave, but I do like micro-steamed broccoli T

Try here http://www.northjersey.com/page.php?qstr=e...nFlZUVFeXkxNQ== oh well that doesnt help either T

They are not sesame leaves it's a misstranslation that occured somewhere down the line. Probably because both Perilla and Sesame have edible seeds. Sesamum orientale is the scientific name of sesame in the Pedaliaceae or sesame family Perilla frutescens is the scientific name of perilla/beafsteak plant/shiso in the Lamiaceae or mint family Perilla or Shiso would be better to use as sesame is only used for the sesame plant. Sesame leaves are rather tasteless and tough. Every time I've encountered sesame leaves in restaurants they have been perilla leaves. I'm not even sure sesame leaves are edible. ← I always wondered what Beefsteak leaves were when they were mentioned on Iron Chef...around here Beefsteaks are tomatoes and tomato leaves are poisonous aren't they? T

Dinner tonight was Focaccia I made one just Malden Sea Salt one with tomato, steamed onions, sea salt and cacciavela cheese and one half sea salt and - half cheese and onion with tomato salad to dunk in and some steaks because my husband might not understand having bread for dinner....now he would tracey

10 yrs I was too damn cheap to get a cookbook for 1 recipe even if I never make anything else from it, this was worth $35.00 from Carol Fields ...The Italian Baker tracey

Where did I even get this idea....I should go look for a job 2 cups basil sludge frozen drip drip over 1 cup of water and the sludge disk basil aspic with diced plum tomato basil leaves and celary leaves until tomorrow tracey

Last night was pork sirloin cutlets cut into strips, panseared and finish with bottled char siu sauce and left to reduce. Served with rice and rainbowchard dressed with toasted garlic and sesame seeds not bad for not being properly grilled

I am not running to any 3 stars in the near future but have often wondered about the trays of pre desserts and post desserts, chocolates etc. Those not on a cart but delivered in tins or trays ...how much of that are you expected to eat? In peoples photos it seems like alot is given and I wouldn't expect them to recycle to another table... tracey

Bear Mt State Park has one just over the border off the Palisades Pkwy This coming weekend and next http://www.friendsofpalisades.org/files/a5e4d2f4.pdf T

you are killing me here at least I have some Pamplie.... just for fun http://forums.egullet.org/index.php?showtopic=60498&hl= tracey

The only times my grandmothers table doesnt have the pads on it is when they are opening or folding the center leaf...ooooh fancy table who the hell knows its Covered all the time. So its 50 years old and in perfect condition...who the hell knows its Covered all the time BAH I use table cloths on the holidays just because I have to use folding tables to fit everyone tracey

Henkle has a few without it....as do I so many kitchens I have worked in dont have a knife that hits the board flush because of this T