rooftop1000

Only 3 more days folks ....Saturday is the big day, although I already had some. And the fries are killer. tracey

Since this last post made me feel bad about not having visited my former boss, the current chef/owner of Gazelle I stopped by today after work. Have you ever tried to tell a chef "no thanks, I still have to go home and make dinner for the family" Well it just doesnt work. We chatted while he fired a table of early diners, then he made me a turkey wrap with kickin chipotle mayo, avocado, corn, and romain, I skipped the tomato, and a bowl of red bean soup. We sat for a bit and discussed some new menu items like a Southwest style chicken pasta and grilled twin filet mignon. Still had to go home and whip dinner out of thin air but I have half a wrap for lunch tomorrow T

actually I had dark choc ganache and white cho mousse...I made hot cocoa and floated the mousse like a marshmallow Mmmmmmmmm tracey

toasted roll at my office cafeteria...they wrap the plates in plastic poor little squishy roll tracey

Yes, for an elegant presentation, cut the end of the drumstick bone off & then you can scrape the meat toward the other end to make a really plump, round portion of meat. I've seen the same technique used for the 'drumette' portion of the wing. ← exactly....AKA chicken lolipops, had them recently at a cuban place marinated in a mojo I think and served around a mound of avocado....quite yummy and cute too. tracey

No No No the image of my grandmothers tea mug with a crumby oil slick from dunking her toast is burned into my brain....I leave the room when my husband dunks. One day I saw the owner of a lunch counter dump a bag of mini choc chip cookies in a glass of milk and eat them with an iced tea spoon...(RUN AWAY) sorry, continue t

For many years after my first taste of Saffron my thought was ...it tasted the way the school nurse's office smelled. I like it now, I just dont think the Velvet Turtle was a very good restaurant, at least not for a 12 yr old t

Authentic...well just maybe http://www.massrecipes.com/recipes/03/08/rappiepie87176.html t

Let me get this straight, you made reservations at 3 different places on one of the busiest nights of the year. Even with the courtesy of canceling you fail to give the other restaurants time to rebook. I don't mean to be disrespectful but I think that's lousy. Restaurants plan NY Eve for weeks, confirm, plan menus based on how many people we have booked and then order food based on how many we have reservations. Give that a little thought next time a holiday comes around. because he is grumpy when hungover T

I am now the proud owner of a 1960s electric fondue pot, so far we have only done the oil fondue for a dinner party. We had marinated pork strips, lamb meatballs, riceballs, assorted veggies and tempura batter, shrimp and mini peirogi and everyone fried away for an hour. It was a blast I should have gotten some mini milkyways. tracey

So, Happy New Year There is only one way to start it right 8am First light fire to melt snow off grill. Then gently rub 2 pork butts which have been injected with apple juice and place in grill. 11am Go out for brunch and leave spouse in charge of said grill. Purchase cabbage and rolls on the way home. 3:30pm take a picture Realize you dont have enough charcoal to finish and move to oven, make coleslaw 155 degrees right now to be continued.... later that night, 12 hours after starting said fire 3 bags full I'm full too tracey

I cant get past the first paragraph.....I remember a now closed bakery touting Artesean Bread....Waldwick does use well water but ... T oh lets see lunch served mon through sun and dinner seven nights a week

A yummy start to the New Year. I had to leave poor Karl home to tend my BBQ so the young one and I joined Rachel and Jason. Excellent food all around, I have discovered I like black bean sauce with mussels and clams but not pork, very odd. The chicken bun was a miss but not bad, just sort of bland and cottony. The calamari was wonderful with the flavor of cashew getting right into the squid, and I was told my very first pork bun was a superior example. With a champagne toast and some tea this was a great meal. tracey

I dont suppose anyone is thinking of heading here New Years Day? tracey

I learned how to make Barbeque...isnt that all that really matters 2 whole butts in the fridge right now tracey

Sorry cant help with the pastries....but I have been trying to remember Carol Field's the Italian Baker for years and years....must go shopping before I forget the name again tracey thank you thank you

Damn does that look good tracey

Tonights dinner was thanks to Zucchini Mama's discourse on Perogi. No I didnt make them myself, actually all I did was heat most of this meal up but it satified many cravings. The infamous Mrs.T's perogis, keilbasa, cheddarwurst, fried onions, red cabbage, sauerkraut, bread and salad. MMMMmmm Dinner was at 6:30 the kids showed up at 6:45 sat down, shut up, and ate, and ate. And they were gone by 7:05 I still have cookie dough to bake T

I am so happy that I am not the only feeb that couldnt get the label all the way off tracey

My first year not working in food service....aaaahhhh tracey

I put baking soda instead of baking powder in my Snickerdoodles so they werent puffy and cakey. They tasted the same, but were crispy. And I made a double batch of dough....sigh tracey

I think it sounds Portugese or Italian...but needs something fattier like pork belly to counter the sweetness of the blood orange I would certainly eat it though tracey

My new friend at work brought me a couple of tamales made by her cousin on thursday. One beautifully flaming hot chicken filled one and a sweet one that was bright pink, I still dont know what the pink one was.... That was 2nd breakfast on thursday so I went and got some cannoli for her for lunch must stop eating NOW tracey

Godiva did a seasonal 1# box with blue and silver wrapping and a dreidel on it, I use the dreidel for an ornament, and put gelt in the stockings....I always got gelt in my stocking, even if I didnt know what it was. T oh and my gelt this year is Streits

El Bandito is muy bueno although tacky is too polite for the decore. Get past the banners and tiles and paintings and just eat. Most of the time there is an amuse of a flour tortilla with cheese and chorizo warm chips and salsa of course(heavy cilantro). Then maybe the chiliquiles for an app and there are some great dishes across the menu from the combo plates which arent bad themselves. If you order drinks with your meal you usually get a shot of Quarenta y Tres after dinner, perhaps with some flan....MMmm tracey