rooftop1000

I think some of that mystery meat was in our Ox tongue and Tripe dish it streaky and almost had a crunch....its in a picture up top. good stuff tracey first picture lower right corner.....

Who cares what it is where do they serve 'em? tracey

How about people who put raw meat on the top shelf of the fridge, and you know they always have a nice bowl of fuit on the bottom shelf. T yeah my mother again

I walk back and forth to protest the fact that I cant have a can with no lid because we have a dog. and my mother has set her kitchen on fire...twice tracey

I am sorry I didnt get any pictures but.. well it was actually lunch not dessert but I had a sfogliatelle and a chocolate mousse cream puff for dessert (after dinner) I had another sfogliatelle and a chocolate mousse tartlett wit a fresh raspberry on top All from Carlo's Bakery in Hoboken NJ tracey

Thanks for the clarification Rona, now, can you solve the mystery of "Georgia" coffee? When I was in Japan and commented on how strange I thought that name was, my friend (native Japanese who's been living in the US for a few years) asked me if Georgia was famous for its coffee! Maybe if it was peach flavored... Bruce Willis was also in the advertisement, but that's another discussion! Anne ← Georgia Coffee is named for Georgia because it is produced by Coca Cola out of ....Atlanta not sold in Georgia Tracey

Having just read this whole thread I came to the realization that I used to make this all the time without knowing it was something "real". I just called it stir fry with noodles if I called it anything other than dinner. I used ramen soaked in hot water and assortment of veggies from the supermarket salad bar, and chicken or shrimp ....or whatever seasoned with soy, sugar, and the ramen flavor packet. pretty cool tracey

I find dill to be pretty damn popular on lamb, probabley second to rosemary....can't stand either one myself but that makes me weird actually my husband wont eat eat lamb without cucumber dill sauce tracey

Ya know I am staring to feel like I am the only EG-er to head north. Oh well so be it, more for me, we actually went 2 Sundays in a row, one practice run for a motorcycle club ride the next week...July 1st. On June 24th 10 min after opening it was us and another couple stuffing our faces and someone for a takeout order for cornbread. July 1st was a whole nuther story 10 of us strolled in to find a party of 25 smack down the middle of the place plus at least 4 booths seated....This was 15 min after opening, we were gonna be there for a while, and were. I love the look of panic in the waiters eyes, he took our drink orders and answered my question of weather the owner was around. Geoff was on his way, I love to see the owner bussing tables filling drinks and schmoozing customers. The big group ate and left, of course asking for separate checks after they ordered. We ate like animals, overtipped for excellent, friendly service and rolled out of there like usual. Wednesday Night's all you can eat ribs n chicken is calling to me already Tracey and GSMA

Its no wonder everyone at work runs away when I turn my monitor and say Hey check this out happy 4th

From a "western" point of view many people are allergic to mango skins, they are somehow related to Cashews and even farther to poison ivy. tracey

There is a recipe in the Cake Mix Dr book for a chocolate cherry cake that...of course uses a mix but... It replaces the water with canned cherry pie filling. You could use filling or cannded sour cherries to replace the liquide in your chocolate cake recipe. If I remeber correctly with the mix it uses 1 can pie filling and 2 eggs for the total wet ingrediants. oh yeah and it tastes good too but makes a very soft cake.

Rich have you made it to Barnstormer BBQ in Newburgh yet?...luv it and dont forget Amazing Hotdog in Verona NJ tracey

Wow there were a bunch of Us at the grand opening I got to meet Purple Pirate and Whitetrufflechick and was there to meet up with Curlz, Ejebud, and BethE. We got there in time for the ribbon cutting by the town mayor and then Mike and Gary put out a ton of food for us to taste. Spiced boiled peanuts, chicken legs and wings, the tendarest pulled pork I have had, and ribs after a plate or two Eric asked if I knew what the jars of red things on the counter were, well I hadent noticed but I took a wild guess of coolaide pickles. soon after he returns to our table with...yes a cherry coolaide pickle...aka Delta or Dixie I forget now well I must say thanks to Mike and Gary for the feast tracey

I wipe can tops on my pants usually....soda cans get checked for goop in the rim....I run my can opener through the dishwasher every couple of weeks. I never wash meat, just seems like it would spread the "happiness" around the kitchen and I usually dont wash fruit from this deep hatred of wet fruit from childhood. and whats truly evil is I dont wash out the recyclables tracey

oh I want one... it could fit somewhere between the offset smoker, the webber kettle, the gas grill and the outdoor fryer need a bigger patio T

I dont know the "recipe" but ..that salad is wild rice, green lentles, diced sweet potato, cranberries and feta in a sweet champagne vinaigrette sometimes the sweet potato was replaced with smoked duck...much much better tracey

None of this is the Lastest and greatest but why dont we start with foods native to the Americas. Blueberries Corn Concord Grapes Turkeys Sugar Maples for Syrup Cranberries American food for the most part is regional and depends on what immigrants settled in a place. The Upper Midwest was settled by many Northern Europeans The Northeast had waves of Italians, Irish and Eastern European Jews. In cities like NY and Boston also Chinese came in large numbers, but the largest Chinese influence was on the West Coast. As each group of immigrants came they changed the food scene with their needs and restaurants. Authentic depends on where you are and who made the food of their ancestors with what is available here. tracey

Yup http://baristanet.typepad.com/food/2007/04...gdu_1.html#more

I bought something that looked like bok choy and the sign said "similar to bok choy" but all green and it was bitter as all hell....like nasty want to spit it out.... have you perhaps bought something other than bok choy? tracey

Did you dunk the chips in the ice cream....I like to dunk pretzle sticks in chocolate ice cream Tracey

Which store? I think we are nearby you could cut up lightly steamed meat and sautee in butter then finish with sherry and cream tracey

Well I just finished my leftovers from Barnstormer, and I have to go back there Sunday. Saturday seems like a perfect day for some comparison Q. See ya then tracey

I wonder if Lab Supply sourced broth powder would be less salty....hmmm oh yeah Soup, no Pizza yes, yeah pizza is about the only thing I will eat the next morning tracey

oh that was a fun read