rooftop1000

Not a recipe but how about Cuban style roast pork with a Mojo marinade, or braised beef called Ropa Viejo You could probabley substitute lamb for goat if you wanted to... tracey

Last week I thought about the no shopping experiment to clean out the freezer....then I got a grocery bag and cleaned out the freezer the old fashioned way, on garbage day. Chicken stock, bacon rinds, December's pastrami ends, lots of frosty Zip-bags, and the keilbasa that I have been threatening my husband with since last summer...They are all GONE the lettuce we ate tracey

Smoked salmon with eggs Veggie burgers or veggie sausage Salmon patties...canned salmon or pouched mixed with "mexi-corn" and mashed potatoes veggie chile ie campfire stew roasted whole potatoes with toppings...salsa, sour cream etc hot pasta with chickpeas and tuna or salmon, oil garlic hot pepper tracey

I am going to drag this thread up, and although it wasn't the Ridgewood store I was just at a Northern NJ Stop and Shop. 6 years later and Stop and Shop no longer grinds their own beef. I was wandering aimlessly through the meat dept because I really wanted to use up half a package of hamburger rolls and driving to ShopRite would have cost more than the rolls. One of the men from the meat room asked if I needed anything so I asked point blank about the ground beef. He said "no it isn't ground in the store and HE WOULDN'T EAT IT" WTF tracey

If anyone out there that knows about copper pans could answer a question... My grandmother has a wall of decorative copper molds and bowls and pans in her kitchen, the Pans are Daewoo brand. Does anyone know if those are strictly decorative? They are pretty light-weight and the only info I have found on them was someone else asking the same question. Thanks Tracey

The menu listed on Menupages looks damn tasty.... tracey

I have often seen Peas used with Vodka sauce but I also like chunks of sauteed Zucchini. One place I worked the chef made such good vodka sauce, sometime I would have a dish of sauce with toast for lunch tracey

Ok Glenn I'll take a stab at this one...If I was doing a 4th of July meal that included all those elements I might go with - Quich or Frittata Chicken cut into 8 or 10 pieces (breasts can be cut in half) prepared with a dry seasoning of Paprika, Salt, Pepper, Garlic powder...etc Grilled or baked and topped with BBQ sauce Flank Steak or a cut known here as "London Broil" a top or bottom round steak Seasoned and grilled...the carmelised onions would be great with that Burgers would be...burgers Salmon baked with a mixture of Apricot Preserves and Dijon Pasta and Veg Salad Green Salad Potato Salad Assorted Breads Tracey

The guy that installed our kitchen stuff recomended an offset drain...it's in the upper left corner instead of the middle. He liked that because if you put dishes in the sink they tend to seal off the drain, had never thought about that but the corner drain is good tracey

I have actually tasted a Koolickle...in New Jersey of all places. I have had much worse tasting things tracey

HungryC the Angel-food Pan doesn't count because you can use it for holding corn that you want to shell tracey

This took me WAAAY too long to find, but once you start you can't stop http://blogs.northjersey.com/blogs/secondhelpings/oceanos_owners_plan_second_greek_restaurant/ Wednesday, November 18, 2009 Oceanos owners plan second Greek restaurant The Panteleakis family, which owns Oceanos, will open Taverna Mykonos, a Greek restaurant, in Elmwood Park in late spring. Peter Panteleakis (above, right) and his wife Barbara, who started in the diner business, graduated to fish markets and family restaurants, and now preside over the popular fine dining restaurant in Fair Lawn, plan a casual space, a full bar, and a classic Greek menu developed by their sons Nikos (above, left) and Demetrios, with entrees under $20. It’s being constructed inside a building Panteleakis owns but had leased to the owners of The Escape, a restaurant and club on Broadway (Route 4 east). Eventually, the family plans to run a Greek coffeehouse in the space next door. tracey

Oh My I only have one open box of ditalini in the cabinet right now but this just reminded me of a biological disaster under my kitchen table. I made lasagna for Easter and had 4 noodles leftover. They were in the colander in the pot, with the lid on, under the kitchen table, where I stuffed the pot to take apart and clean the stove, 1 week ago. Where is that bottle of bleach? Usually we eat a whole box at a time...the ditalini went in soup oh lord

Sunday morning I decided that the quality/sharpness of a knife is not determined by weather you can cut a tomato with it (Ginsu etc)...but how fast you can dice a tomato. I need to have my knives sharpened. I don't think I have seen or used a Cutco knife....enless that demo at BJ's was tracey

Corn used in desserts is "sweet" or people corn, like canned corn from the supermarket. Ihavent had the opportunity to try corn icecream but it does sound interesting tracey

I just had a lovely specimen for lunch today...Falls View Grill NJ. I dont know the brand but I got so much on there it could have been anything above Oskar Meyer, I went with Chili, Raw Onions, Jalepenos, and Cheese. I prefer them deep fried but often boil at home...chili and coleslaw is an awsome combo, but baked beans and potato chips work also All Beef...Bests from Newark NJ or Sabrett/Nathan's if they are on sale tracey

I have only cooked fresh Chorizo myself, it is very greasy but it's sausage. Last week I made some by poaching then spitting them open to brown them up in the same pan. I spooned some of the oil into my egg pan and made a few soft fried eggs and served it all with rice and beans. Normally I would serve it all on top of corn tortillas instead of the rice. T

Ok Ok...I will try to plan. I have spent about 40 hours reading hotel reviews trying to find one in my budget and location, I think we are going with Hotel Milo 2 blocks from the central train station. I was originally planning a trip to Sicily but my husband started asking if we were going to get to see the Colosseum and the Vatican and the Forum and... We are now going to Rome and Naples, 3 days and 4 days respectively. I don't have great food memories of Rome because I went on a Highschool trip and places that can serve 75ppl aren't very good. On that trip we had one afternoon in Rome for a free meal, and I did manage a Gelato somewhere near the Hollywood Hotel. I remember most of my meals from that trip - Milan to Sorrento due to how bad they were and my inexperience with food at the time,(like when I ordered a ham sandwich...the only ham I knew was pink and wet) Last night my husband asked if I had any "people" in Rome since we had so much fun meeting John Talbott in Paris Tracey

after 4 failed batches of biscuits this week I finally cooked something edible "mexican" rice, refried beans with cheese, chorizo, and runny fried egg

We are heading to Rome for a few days the first week of June YAY... I am making no plans at all, we will see what we see and eat what we eat. Does anyone have a set of "rules" for choosing the best of what we find? I have seen - get out of the main plazas - don't go for places with picture menues - don't go for places with multiple translations of the menu in the windows....any other tips my dear friends? tracey

now you tell me...LOL well not really tracey

Maybe... http://www.associatedcontent.com/article/2722795/healthy_italian_cooking_sicilian_spinach.html

Benitos 2 on Mulberrry St is good for that kind of thing if you want to hit Manhatten's Little Italy, then a cannolo maybe? tracey

When I was working at a deli owned by a Josephine, she bought Dunkin Donuts Cruellars and split and filled them with sweetened ricotta, topped with whipped cream and a cherry. They sold very well tracey

If it was me I would do the Ham and Roast Turkey (loving the Fresh Ham idea though because Regular Ham is cold by the time you sit down to eat it)a Baked Pasta (Ziti or Mac n Cheese) or a creamy pasta dish like Penne with Vodka Sauce or maybe Bowties Primivera. I love warm Roasted Potatoes with Green Beans done with a whole grain Mustard and Lemon dressing...Tossed Salad and maybe Veggies sliced for sandwiches then Dinner Rolls and Biscuts and Sliced Breads with an assortment of Condiments like Cranberry Mustard, and compound Mayos... I have had this menu in my head for a long time and just wish my friend would get married and let me serve it. tracey