rooftop1000

Marlene dont forget you can bake in the BBQ on a 100 degree day when I was first married I made pillsbury biscuts and shake n bake pork chops right on the grill came out as good as usual just had to turn them over a few times on an insulated baking sheet the baked brie....if you freeze the brie you can bake it alot longer so the pastry browns better ...insulated baking(airbake) sheets help for browning the tops next adventure...you have propane, get a turkey fryer tough to clean but if you are parked, just cover it good after cooling the oil or keep the plastic jugs the oil came in...get a funnel tracey

....and again Sunday we dragged a motley crew of bikers on a "3 hour tour" with 14 of us washing up at Geoffs door. As we pull in its a total Oh No....half the building is gone, Barnstormers sign is gone, now What?......look a little closer the little glowing pig in the window is like a beacon of BBQ in the chaos. They are building a new Target on site so business should soon be booming. After seriously talking up this food since March we have our fingers crossed...the place is packed 40 people for a graduation party have 2/3 of the room when we get settled in 4 booths that leaves just one table open. Fortunatley most of the party has been served so we dont wait around too long for food. Geoff runs out to greet us and back to the fire. OUr table of 4 started with a pound of killer garlicky saucy peel and eat shrimp and the nice hot smokey wings, both killer and moved on to 4 plates of ribs from the delicate 1/4 rack to the 3/4 and a 1/2 rack 1/2 a chicken plate. The sauce on the side folks were very surprised that the sauce wasnt all thick and gloppy (they dont like gloppy) Our buddy Jose who has lost almost 30 pounds since his last visit saved up all his calories for a week and got the pig out... I think all that was left was the corn bread, those pesky carbs ya know. Our good taste is now assured to our friends they all loved it. I think Barnstomer has 10 new customers. the only pictures I have are of the After and thats pretty scarey tracey

Quiche or frittata ....all you need is one big batch of the custard and can drop handfulls of different fillings into the pans and pour -n bake...I did 5 different quiches for a funeral luncheon and freaked everyone out. If they only knew how easy it was T

one way to tell straight up if you are cheap is to sign up for U-Promise..college fund....tied to grocery etc shopping brand loyalty points. I signed up 2 years ago, have about 80 cents in the account T

I've tried multiple butters. Without question, my favourite by itself (e.g. on bread) is Burro Ocelli. Of course, I would never think of smuggling it back into Canada! ← I fell in love with the butter from Iceland...so yellow so creamy....and I did smuggle some home to NJ tracey

If I have to feed the family I make them decide after a list of ...in the freezer we have..... If its just me I eat pastina with milk and butter or chicken base, mashed garlic, and grated romano cheese....sometimes I like when they all go out T

The Hickory is indeed a good thing...it leaves a familiar flavor....like bacon I delivered one butt this morning...delayed fathers day present 2 more in the fridge with just a little bit missing they are for tomorrow today I am going to a pig pickin... this board is killin me I am going to sprout a little pink tail soon tracey

smokin a butt all alone ....well 3 actually no crew no beer no camera just pork...... all alone ....just tasted a piece that "fell off" all that pork and its all mine tracey

Oh I'll get shot if I forget this one....The former manager of the Saddle River Market has his own restaurant in Ridgewood that should be doing catering ... Gazelle Café and Grill. 77 Godwin Avenue, Ridgewood. (201) 689-9689. very light renditions of classic foods

For hotdogs you want the Vauxhall rd exit off the Parkway which will take you straight to SYD's and Tabachnicks great hot dogs at both....Millburn Mall (stripmall)

You will be surprised as I was ....YUKI SUSHI. ( 973 ) 838 - 4949. 1370 STATE RT 23 BUTLER, NJ 07405 ... 2 stores with apartment on top doesnt look like much...actually kinda scarey we wanted some take out and were actually resigned to the fact that if it was awful we would go to BK... The space is lovely inside the hostes and waiters more than attentive...brought us tea and chose magazines for our wait for take out order Sushi was very fresh if a little large we also got beef negamaki also good ...we will certainly be back but hopefully not in dirty old work clothes byob tracey

I used to work for Above the Salt....new owners and new chef now.... my mom used to deal with OME alot loved the people there former chef from Above the Salt is opening his own place may be available at this number ...Kevin's Thyme 201 445 6400 tracey

I attack a random row about three high left to right so I have room to delicately nibble each kernal off the next rows with my bottom teeth only also left to right malden sea salt no butter nuked naked or soak, grill then husk husband rubs it in the stick of butter tracey

I cheat cheat cheat... just call me sandra lee...ok dont really I was also trying to come up with something like the mozzarepas at the portugese fest in Newark 1 box of jiffy corn muffin mix small can of corn mostly pureed 1 egg milk to make a batter thicker than pancake batter salt pepper and onion powder shreaded mozz nonstick griddle or pan pour out desired amount of batter onto greased pan when just about ready to flip...sprinkle on the cheese and turn no the cheese wont stick let the cheese get good and golden brown eat scarey but good tracey

fried pie...now why did you have to go and say that BK had a salad bar when I worked there and we would try to deepfry every item in it t

When I was on vacation in Iceland the breakfast buffet was amazing...of course I had to pop open a synaps and remember David Rosengartens old show TASTE where he explained smoerbroed (sp?) ...but it included a large array of cold cuts and cheeses, boiled egg slices, sliced veggies like cucumber, tomato and red peppers, flavored cheese spreads, butter and really good sliced bread. You were supposed to make open faced sandwiches on the bread after spreading it with butter or cheese spread and eat with knife and fork. There was also cold cereal, Skyhr (yogurt) and mashed berries worked for me tracey

A clueless old friend of mine has/had one....he would start a huge charcoal fire then throw unsoaked wood chips in there and massacree some food....I dont go there anymore it was scarey...and sort of yucky tracey

While just now sitting on the couch mentaly getting ready to ride 500 miles on a motorcycle at 6 am tomorrow....I glanced at the woodstove across the room .....and asked my husband "Hey do ya think I could smoke a butt in there????" ahhh this may have to wait till winter still havent fixed the gas grill after doing a butt with no water pan off to Tennesee soon tracey

The closest I have come to making bagels was being told I was overqualified to work in a bagel shop But I have read in many places that the thing people are really missing from the crust of a modern bagel is a little bit of Lime in the water...like the lime used for making Masa or parched corn.... my 2 cents overqualified my salami sandwich making #*& tracey

Diet Pepsi spaghetti buttered bread tracey

June 17-19 Gateway to Nations NYC Native American Heritage Celebration. Floyd Bennett Field, Gateway National Recreation Area, Brooklyn, NY. Info: Cliff Matias (718)686-9297. july 17 powwow @ Anthony Wayne Recreation Ctr ....Palisades pkway this is the best I can do ya I love powwows and Fry Bread add to calendar if desired......

I completely agree with Leslie - dough too thick and bake longer. As for the "tradtional choux and a pie crust type dough" option, Bo Friberg has a recipe for what he calls "Swedish Profiteroles" on page 597 of the fourth edition of the Professional Pastry Chef. It calls for a thin disk of sweet short dough placed on top of the piped choux before baking. I've tried the recipe in the past and liked them quite a bit - the short dough adds crunch and flavor. Something like this may be what you're looking for. ← This sounds like what I have read about Papa...it is pastry wrapped around the choux and they are baked onsite from frozen.... T

After working in delis for almost 20yrs now, my first thought on hearing Sloppy Joe was a whole nuther thing.......Triple decker on rye with russian... turkey swiss corned beef and coleslaw. Except for the russian its a mighty fine sandwich I am currently working in an Italian deli and all I eat all day is thin slices of semolina bread dipped into the bruschetta topping and topped with our handmade mozzerella If I order a sandwich out its usually roast beef lettuce onions and OV....or Taylor ham and egg T

http://www.bergen.com/event.php heres a good spot too ....dont forget about the state fair in Sussex tracey

being a lover of cashews...i have to wonder just how on earth they could contain the poison u mention....and if they do contain it why on earth do they even bother to harvest and sel these things?...wouldnt that be a bit dangerous? ← I thought this was the case so I looked it up..... "The kidney-shaped cashew nut is encased in a hard shell with two layers. In between these layers is a black substance called cardol, which is extremely caustic and can cause blistering of the skin upon contact. This substance is removed during the shelling process and is used in the making of such products as varnish, insecticide, paint, and even rocket lubricant. For this primary reason, cashews are never sold in the shell." .....here http://homecooking.about.com/cs/atozfoodindex/a/cashew.htm