rooftop1000

So for some reason I only have 1 cookie sheet an Airbake on at that....oh well half in a cheap roasting pan half on a good cookie sheet.....just went in. I have just tasted my first bite of cauliflower...raw...Yech we shall see, at least the steak will be good even if I have to grill in the rain we will revisit this in an hour or so I went with 350 to give myself leeway and wait for the rain to stop T

In general I have had a hard time "browning" tuna ...it just turns grey and I have really only worked with roasts because what I want is brown on the outside and raw in the middle by the time you pull that out of the marinade I am betting it wont feel raw anymore though..... if it is still yucky tomorrow warm it gently in the marinade tracey

So ... a nice sunny day take a ride to see our friend new house near Warwick, well they arent there so I hear "I want BBQ" hhhhmmmm OK! Off to Barnstormer BBQ 'cause ya know its only an hour away We got there pretty fast arrived about 12:50 hey there closed!...ok regroup see the phone number on the sign lets just call ...aaaahh they open at 1so we stand around for 5 min and wait till they open the door YAY Signed right up for an old brooklyn black cherry soda and a Carolina style pork sandwich with of course cornbread...soo baad hubby had the 1/4 chicken and rib combo...chicken now his new fav. We are working on not leaving restaurants too full to get back on the bike so we got the chile to go with some extra corn bread Just killed that for dinner oh yeah we went back to Warwick to see the new digs but didnt share the chile tracey

Found it........well I mean I have a can of it in the cabinet but thats not the point right http://www.propasa.co.cr/presentaciones_ingles.htm costa rican heart of palm fresh or frozen.....so maybe you can try a really well stocked hispaic market locally too Tracey

Sure Anthony I have to see this menu when I am about to head to the pub for a cheese steak...ok so its a killer ribeye cheese steak with melted swiss on garlic bread but Damn your place looks great, we still need to finish the route plans for a club outing to Rheinbeck so might get to try this. tracey

Pizza Pizza Pizza ...more pizza sicilian crust Asparagus and ricotta 1/3 ...plain cheese 1/3...pepperoni 1/3 hey its red white and green must be traditional T

since it took me a bit to find the original I thought it best to link for the other newbies.... http://forums.egullet.org/index.php?showto...hl=pig%20pickin My husband has relatives in Jamesville NC that he was talking about just last month...so when I yelled upstairs that there was an EG event only 110 miles from them this fall I think I actually got a yeah sure. I do assume my penance will be riding the motorcycle there from NJ but if I survive the trip next month to Knoxville on it no problem a cook and a musician can we come tracey

You could get an aproximate formula for baking times off the back of a boxed cake mix..... I think they put all sorts of pan choices on there ....not that I look or anything.... T

When I made "creole" shrimp and andouille last week all I could find was premade Polenta so I sliced it and fried it up boy was that good hubby said hey this would be good over rice...yes dear thats how your supposed to make it but not what I wanted T

gee I thought you meant Billy or Pete T

Congrats on the job ...but for those of us reading that are still under or unemployed Dont take any job where they offer to hire you during the 1st interview...never ever ever... If they dont care if you are potentially a lying sack then they dont care about alot of things and you dont want to work there onward tracey

I have been "in foodservice" for over 20 yrs but have actually never worked in a real restaurant. Delis, cafes, luncheonetts, currently corporate dining...but all of these positions have been whatever needs doing gets done by someone. My day starts making coffee and setting up breakfast service...cold stuff..then on the register till the boss shows up....try to prep soup during register time....then on the grill maybe, finish soup prep set up lunch ie deli station. Back on the register 11-12 boss runs to bank market and feeds her dog Make sandwiches grilled foods fried foods... hand food to customers 2-3 break down refill and clean deli, sweep and mop. so this concept means I would only have to deal with customers or cook or mop...not all at once sign me up i hate when the mirpoix burns

I have been working mostly in food service since 1982 and have attended culinary education classes. I saw my first servesafe certificate in January of this year and at my current job am supposed to have one...this is a town by town thing in NJ ... and to be brutally honest I eat things at home that I wouldnt serve to the general public....like pizza left in the box on the table overnight...I like my leftover pizza at room temp meatballs be damned and yes I have gotten a wicked case of some sort of food poisoning due to being late for the camp bus and having my dinner bag in my back pack and once from a catering hall...lasted way too long to be a hangover rural or primitive peoples have stonger systems than some of us they, drink "bad" water and dont refridgerate their food. Where WE might get sick they dont. Have you ever had an aquaintance go back to a native land and come home sick as a dog?? they have lost their natural resistance dont forget to avoid that expensive dry aged beef, yes its refridgerated ...but eeeew it gets mold on it By the way is this project in the US?? tracey now where is that old slice of pizza for breakfast

ok that was the food now the staff and of course US

the thing I eat with no fear that may have been left out waaaaay too long would be pizza. So maybe some kind of stuffed breads....ala strombolli or whatever fillings would nationally appropriate...if the bread will keep wouldnt the fillings

c'mon c'mon.... doing any tasting runs??? did you get the lease??? final name ???

318 turns in 11 miles so I have heard...actually found a video from someones helmet cam...makes you sway at your desk very funny so I now have the story on BBQ what about breakfast...and fried pie

Damn you guys are killin me ...I am being dragged...I mean going to Knoxville for a hootnanny, I mean the Honda Hoot in June..... All I want is biscuts and BBQ I will be on a motorcycle all day and looking like a proper hillbillie I hope, should I buy some overalls? But really I want to find the greasy spoons of the area with great breakfasts and pie...the kind of places you hoped that the Crackerbarrel would be.. we are staying in Knoxville, the event is at Chilhowie Park, and we are going to ride in the Deals Gap area..... tracey

Ok you have to give up now and go uptown to Citarella...Just before a show at the Beacon we were killing time in there and saw the cupcakes from hell....ooooh just loook at those. We even had a parking space on the street close enough to go sit and eat them....little nuggets of heaven under a white chocolate butter cream back to your regularly scheduled program tracey

Well I think Eric has this review pretty much under control. The only real food I have had since last night is leftover flank steak...now really where can you get a tasting menu where you have leftovers? The service was perfect as usuall even after a party of 40 had just left and the Mother day chaos about to ensue. Good company good food and a wonderful host....it really is cool to sit in a restaurant chilling with the chef Till we meet again....hmmmm we all did agree it was ok to hate bobby but go to his restaurants right...Lou too tracey live eg

What can be even worse is eating dinner at the really good pizza/restaurant next to the Shoprite when you do need to do an all out shop......nothing looks good, you dont care if you need it, you just must stop looking at food, so now you have drive all the way back there the next day to shop. When the only reason you ate out in the first place was to go into town to Shop. tracey

femented shark and lambs testicals in Iceland washed down with Brennivan...or pizza in Florida tracey

Everyone keeps mentioning recipes ya mean you dont just take some warm water mix in some yeast and a little flour and wait an hour then add more water more flour and some salt till it looks right?? Thats how I do it. Unless you are taking the room temp and dividing by the temperature of the flour combined with the temp of the water multipilied by the humidity and barometric pressure....its going to come out different every time anyway. Just kidding mostly, I really do just add flour until it feels right, I know I used to have a recipe. I think up thread, Wednesday I used a palmfull of Fleishmans yeast in the little jar, squeeze of honey, 1 cup water, and 1 cup flour wait an hour add 2 cups water and about 3-4 cups flour refridgerate overnight. Now everyone go make pizza.... its homemade how bad could it come out tracey

they make doggie "chocolates" from carob....my mother once ate a whole bag after an ummmm evening out.... t

yech yech yech... they just redid the A&P near me in Pompton Lakes it looks an awfull lot like whole foodies place now ...with the same kind of prices. The asparagus was 2.99 looked nice in its new display but they had it standing in water .....old water and the ends were all collapsed and slimy. I told the cashier that if there was someone in produce she didnt like to go tell em they had slimy asparagus..... I got a zucchini....1.99#....yikes tracey new store coming sooooooon a stop n crap in Wanaque