rooftop1000

Here is my go to got to eat Now.....boneless chicken, flour S&P and pan fry in oil with a minced clove of garlic till just about done remove to a dish...add 1/2 cup or so each of chicken stock and white wine simmer a few min. I add a corn starch slurry a nice lump of butter and a handfull of chopped parsley and return the chicken to the pan. Usually served over rice with steamed broccoli. You could of course sautee some onions too and garnish with some roasted peppers or sundried tomatoes or capers or..... tracey

If you are thinking about a blunt edged knife about 18 to 24 inches across with 2 handles ....I think thats a cheese knife for cutting whole wheels of cheese, at least thats what I always used it for. Tracey like this?? http://www.acemart.com/merchant.mv?Screen=..._14_(RSHS18914)

If someone here is still in Culinary school.....can ya get a copy of the governments weights and measures from a baking instructor??? Somewhere out there, there is an official listing of how much foodstuff should weigh compared to volume. There are listings for AP flour, cake flour, whole wheat flour, sugars, eggs etc... I lost mine about 15 yrs ago. Tracey

My Sauerbratten recipe uses Gingersnaps to thicken the gravy ...I wonder if this pudding could be made with them..... I will have to see if our new Stop and Shop has the good gingersnaps. tracey

Does anyone else remember an old commercial for nonstick pans where they panfried a big old pile of grated cheese??? or is this some lingering mental disturbance from my youth? tracey

If you want to try a sear or sear then roast I really like to give it a Soy and Honey bath then roll in light untoasted sesame seeds. If it just a steak I sear in a nonstick pan, if I have managed to get the narrow end of a tuna loin in one piece like an eye round roast then I sear and roast it for a few min at 400. I usually go pan asian when serving becuase I get the tuna at an asian grocery...toasted sesame rice or udon noodles and kimchee and a bok choy stirfry. T

I have seen this type called a Slump also...I use boxed cake mix as a cheat and have done apple and peach recently. The dish I like to use cant hold a whole box's worth of batter so I also bake a layer to toss in the freezer for emergency desserts...makes a descent trifle. Hmm chocolate cake mix with cherry...hmmmm t

I went to this restaurant after being haunted by memories of a dinner at Citrus Grill in Airmont NY where the owner was once the chef. Well the Fatkat is no Citrus Grill. Dinner was fine, dessert was fine, price was fine. None of it gave me a reason to return. Although the "lobster pot pie" from Citrus Grill still gives me tingles. I think Kim does work there T

Thank you for all your suggestions. We are currently looking for a restaurant that can accomodate 70 people ,perhaps with some space for dancing. any ideas? ← My 2 current favorites http://www.anamericangrill.com/ http://forums.egullet.org/index.php?showtopic=35370 http://restaurant.eonweb.com/cgi-shl/foxwe...19009-002^type= Both damn tasty Kopici also has an outdoor statuary garden for photos...the garden is old and I am not sure if still maintained but Frank the owner is great. He used to be the chef at Macalusos Catering in Hawthorn. And well, Lou's food speaks volumes for itself. Tracey

I always made them on a flat top griddle at work...it kind of freaks people out that you can fry cheese. A good dry cheddar works also...I usually used a coffee cup to drape them. t

On Iron Chef America Bobby deep fried a duck, I just cant remember what he did to it before hand. He may have done a soy based marinade trying to duplicate Peking Duck. anyone remember more? want to admit to having watched it? tracey

I dont understand when people order meatloaf at a restaurant. At work we were just remebering a little Mexican place that used to be nearby....something like 4 "wrappers" - 4 meats - 4 sauces. That was it, thats all anyone needed. T

In the spring I read an article about Warwick/Pine Island NY area farmers and how some of their help is Asian and starting plots of their own with specialty veg. I dont remember where the story was but maybe the folks at Bobolink in Vernon would have more local info. tracey

Country fried chicken cutlets kinda like chicken fried chicken (sorry) Made some sausage white gravy with a fresh sage breakfast sausage from the Reading Terminal Market served over lumpy mashed potatoes with buttered corn. It made me happy tracey

I usually add apple cider instead of apples...and be prepared to use some salt the squash is very sweet and you need balance, a little hot sauce never hurts either, a little sparkle like a high note. tracey love this stuff

My only comment is ...roast some chickens. I dont know what they do with them but they dissapear along with the bread, tomatoes, and mayo. T

A chef I used to work with stuffed them provolone, cream, and thyme. A nice wild mushroom duxell and foi gras might be nice too.... tracey

To go with the chili you could bake some potatoes and serve the chili over a potato half with lots of cheese ...sour cream and scallions are good too. The cinnamon or caramel ice cream sounds like a perfect idea... T

Yesterday I had for dessert....a sliver of the following - apple brandy cake, german chocolate cake, and chocolate bunt cake decorated like a pumpkin. Then I decided on a slab of chocolate bunt cake and grilled pineapple with maple chile caramel. Also had chocolate bunt cake for breakfast today T

Hmmm...tend toward bread and meatless..... nope I dont think I knew stuffing had bread until stove top came out. Grandma's stuffing... 1lb italian sausage 1lb ground beef an onion some celary cooked rice S&P cook sausage, beef, onion and celary drain off some of the grease add couple of cups of cooked minute rice season and stuff the turkey a big ole plate of meat rice with turkey gravy is my idea of heaven tracey

I forgot my camera might get pics sent tomorrow, but....dinner was a 36 pound whole roasted pig stuffed with hot sausage, apples, and walnuts, an 8 pound pork butt (just in case) served with hot german potato salad, sour kraut, red cabbage, penne with vodka sauce, and grilled pineapple with a maple chile caramel sauce. Dessert followed with german chocolate cake doused liberally with Kirsch, chocolate cake dressed up like a pumpkin, apple brandy cake with powdered sugar, and pumpkin pie. Washed down with much oktoberfest beer and 2 whole bottles of Jaegermeister. I made the butt, some guacamole, and the pineapple, but drank no Jaegermeister. tracey oh yeah 14 people

I never ever in my life thought I would see the words "gefilte fish" and "chipotle mayo" in the same sentance, never mind the same dish tracey

had 4 tiny meatballs and garlic bread with melted mozz....followed by a granola bar dipped in canned cream cheese icing ...I feel like a lean cuisine commercial 'cept I did make the meatballs. T

Today I had a single perfect ...leftover lamb chop, and a test meatball while cooking the meatballs. After which I remembered (ok he called) my husband wasnt going to be home for dinner. Into the fridge with the meatballs off to a job interview. T

cook them lightly with cinnamon, sugar, and rum then you can serve them over icecream or cake..they freeze well like this too. I really want to do the apple slices cooked with redhots candies, just keep forgetting to get he candy T