rooftop1000

Damn do cellphone pictures suck or what? Leberkäse platter (veal loaf) With Potato salad, sauerkraut and rye bread and my Bauernwurst, same sides tracey

Pilli All the different mushrooms and berries are beautiful, but I think the average American would be afraid of red mushrooms, or picking mushrooms. At least ones from the suburbs of New Jersey. Around here if you see a mushroom there is something wrong with your lawn. Keep going maybe you can convince me to try cooking beets or turnips tracey

It was hard to decide which Ramsay thread to pop this into but...it is certainly a nightmare The Sun article titled Gordon Burns His Plums http://www.thesun.co.uk/article/0,,2001320...7410829,00.html T

Tallinn Estonia and yes it took a bit of time to work that out tracey

That was fun....pretty long lines within 2 hours of opening but we did OK. First you have to decide how much your going to spend and buy food/bev tickets. Then we hit the beer tent for a Weissbier for Karl and a Spaten for me while we checked out the band. Another beer and we found the end of the food line....really long but we BSed with people and it went fast. We ordered the Leberkäse platter (veal loaf) and a Bauernwurst platter both served with rye bread sauerkraut and German potato salad. We tried for the beer line again but it was waay too long so we used up our last tickets on apple strudel and coffee. As soon as I get someplace with a cell signal I can send myself the pictures...yes I forgot the camera. tracey

For those who cant refuse big chunks of sausage and assorted parts over sauerkraut...oh yeah and beer too . Okteberfest Sept 15 and 16th 2007 Starts at 5pm on Saturday Noon on Sunday http://www.germaniapark.com/octoberfest.htm I know whats for dinner Tracey

I must coax the plants a little...just made 2 dozen pesto cubes I was thinking (dangerous) not that I even like cold poached salmon with dill...but what about a dill aspic .... T

an over exposed salad of garden yellow and orange tomatoes, a supermarket red tomato, cucumber, and fresh mozz with home grown basil puree and a big bowl of New Zealand Green Mussels and Shrimp with tons of slivered garlic, 1 dried chile, 4 sichuan peppercorns, white wine, butter and shrimp stock Served with toast ummm spears ....for some I didnt think it was going to be spicy I guess I bought some fresh peppercorns tracey

My last job was part of the team building a corporate cafeteria in NJ and a new requirement in town was a 24 inch band of white tile around the edge of any storage areas....so you see the cooties the ceiling was dark grey for the record T

Well the Philadelphia candy show was last week but there is still Chicago's big confection show http://www.phillycandyshow.com/index.aspx http://www.allcandyexpo.com/ oops I thought Chicago's was in the winter you may be able to get some information from their people anyway Tracey

Melissa my non-drink is cranberry and club with lime, any bartender with a clue will serve it in a Collins glass with a stirrer instead of a straw tracey but I live and breath diet pepsi

Beautiful dish This would be the perfect foil for my ramblings upthread about making all sorts of savory flavored jellies, like basil or pepper. If I dont get a work assignment next week I think I will play while the produce is cheap. Does anyone know if this works with dairy? like a cheese "broth" T

I used to make a lemon poppy muffin that was truly the fluffiest lightest cake ever...but I lost the recipe. It did have ricotta cheese, no butter, vegetable oil...once when I really thought about it I realized it was even pretty low fat. I dont know squat about cake formula, maybe someone could work off the ricotta part though "they" dont even make a good lemon mix anymore tracey

"Wine key" pulls up a bunch of stuff on Ebay T

Fresh pineapple can do some strange things...remember even JELLO wont set with fresh pineapple in it the most straight forward like you said would be to dump a can of pineapple into cake batter...like the cherry chocolate cake in the Cake DR book or a pineapple curd filling Mmmm T

With pictures even...scroll to Knoxville proper http://forums.egullet.org/index.php?showtopic=89238 tracey

Its agood thing Tony doesnt still have any stake (steak) in Les Halles...my daughter has been waiting all year to go there for her 21st B'day dinner She called last night I think she wants a nice veggie plate somewhere after "Argentina" These liberal intelectual college kids are always so on edge tracey

Chris since you mentioned bacon in the clam chowder it reminded me of a pot I made a few years ago when still doing corporate dining. It was Lent of course and everyone was bugging me all week to make clam chowder for Friday lunch....I started a nice big pot heating with bacon, onions, and celery, grated up some carrot, added a little flour, poured in the milk and the chopped clams and then I remembered you cant have bacon on Fridays during Lent Cream of Broccoli anyone? T

Pink and Brown is like so last year....but I do like it T

oreos brownie chunks any frozen fruit ...just defrosted they get syrupy maltballs (whoppers) T

Kent I think the usual clam in clam chowder is the Quohog which is about the size of your fist. Some fancy places might plate it with a little clam in the shell or two like linguini with clam sauce but its made with the big ones chopped up. I think. Tracey

Are you a banker? Come in a tie. Are you a film star? Come in a fitted black teeshirt and jeans. I'm serious. Since 1968, at the very best places the dress goes from most conservative to most schlumpy. When I go to a place like the Grand Vefour I wear a tie, when I go to the Terminus Nord I wear an open collared shirt, when I go to my neighborhood dump, I wear a teeshirt. Part of it is what you'll be comfotrtable in with a lot of businessfolk around you. Chez Guy Martin ain't Kid Nation. ← After only one time meeting you all spiffy in turtle neck and tweed I really can't see the teeshirt and jeans tracey

Sorry no answers and a week late anyway ...just wanted to say I have been trying to remember this word for a week now... So thanks and how was the piggy? T

This keeps popping into my head, maybe because my basil is 3 feet tall... How about a basil puree, gelled - frozen - strained Right? then gelled again into little clear basil cubes? and tomato cubes and parmesan cheese cubes Ok this is getting weird you could turn a whole salad into little Jello cubes tracey

OOps almost didnt get to say good bye. Temping here in an empty building, where if the phone rings I will tell people Fred is not in this week. Fred himself finally called and gave me a Log-in...guess he meant he would called at 9:30 His local time So thank you all and dont forget to tip the staff Tracey