rooftop1000

how about sour cherry shortbread using biscuits as individual servings even dust the tops with pink sugar... dont forget platters of chocolate covered cherries and Andies makes cherry thins T

I actually bought milk and pepsi today and thought about Lavern and Shirley ...I dont intend to mix them I bought the milk because Apple Jacks are on sale this week 3 for 7.00...froot loops too but weird ones with marshmallows apple jacks for dessert after I trim up my 2 beef fillets also on sale 3.99 per pound shoprite NJ tracey

well I dont keep hot sauce in my desk.....i dont have one, my desk is a grill but I do keep hot sauce in my glove compartment and I got myself a bottle of Real Balsamic with my birthday money T its a good thing i work in a kitchen

Make graduated sized square cakes get 2 inch ribbon in "your color" stack the cakes like gifts and wrap with ribbons.... very sturdy and easy to box also well thats what my wedding cake was suppsoed to be but the reception was Sept 15 2001 and the baker was stuck in Vegas....on our way home from our Florida elopement we had to pay cash for someone elses cake (they canceled reception) because of 9/11 after driving home from FLA at least my boss and co-workers picked up the slack on all the stuff I was supposed to be cooking I cant wait to have an anniversary party ....I want "my" cake T

I did this for our christmas roast...I put a rack on a plate, meat on the rack, big bowl over it all not touching plate meat or bottom of fridge left it for a week. Much much better especially since it was on sale Shoprite meat T

A few years ago a coworker and I settled into a game of thinking of foods that are not better with butter. Now I dont mean making pie crust or something like that ...just adding butter. Like adding butter to lets say .....steak, pound cake to grill, cooked fruit, hot cereal, broiled fish etc... Things that arent better with butter we only came up with a short list ie...cold cereal, sushi, raw fruit or veg, hot dogs......anyone else.....what isnt better with butter?? tracey

I wanna play!!!! "darkwing ducks"? tracey

You need to purchase a vinegar Mother, in NJ you can get it at Corrados ( Clifton NJ) wine making supply store so perhaps somewhere else that has those supplies or Google Vinegar Mother. it lookes like slime in a jar white balsamic shouldnt exsist....it turns brown by being aged in different types of wooden barrels over the course of min 12 yrs....but fake Balsamic is a whole other story line

I cringe from an ecological point of view but I also have a septic system so less water is better but tonight I used a bunch of em....one for the bread crumbs and one for the breaded cutlets...then one for the pierogis to sit on in the oven after frying and some for the cooked cutlets...in the oven and (hangs head) I did serve off them at the table but we ate off "real plates" .....at least they make good starters for the fireplace T

Marshmallow rice krispie treats.......plastic bowl , melt TBL butter swirl it in the bowl then add marshmallows watch them rise !!!! when risen and soft add rice krispies none of it will stick if you swirled well and....ya dont use a whole stick of butter heating up canned corn....local farmer said to cook his corn in there too and uuuummm defrosting and starting potatoes for the grill and re heating the veggies grilled the day before a holiday dont need to soften butter i just leave it out

for those of us who eat at the dashboard diner more than the dining room I have a good one. After passing my toasted bagel with extra butter over my brand new burgundy designer leather purse (85% off) I did a search and tried .....grating blackboard chalk onto the grease spots and let it sit for a day not perfect but acceptable I think I would be the only one to notice it, I hope. T

in the lemon sheetcake you might try substituting the almond extract for lemon, more lemon zest also or something bizare like replacing some of the milk with sour mix(barmix) when i was a little kid I always made orange pound cake with a mix by replacing some of the milk with OJ T

hmmm bean dip... homemade chunky baked chicken strips with wing sauce veggi sushi stuffed mushrooms crostini could do a fat free ranch or sour cream onion dip chicken or beef skewers chinese style shrimp cocktail if you realy like these friends T

this fine morning we had slices of my last mail ordered O H bakery pecan kringle in the car on the way to NYC need to order more kringle t

squirrels like it

my lunch options today dwindled faster than a Nor'easter Went went to the Javits center first thing this morning were supposed to go to Kang Suh for lunch...gonna snow....lets hit the Park West diner on rt 46 for lunch.... it is snowing....how about Wendy's on 23?....its really snowing how about the IGA supermarket get rolls we have ground beef....need milk and eggs too of course ice cream cheese crackers mozz....Made it up the Mountain cooked burgers and made pizza dough...for steak and cheese sicilian pizza ....bake until smoke detector goes off tracey edit ...why do I still have grand union oregano????

found a recipe... read fully though ...dont add butter ....explained at the end of course 1 1/2 cups (150 g) flour A scant ounce of live yeast (20 g; use baker's yeast of the kind sold in supermarkets) A little warm water or milk For the dough: 4 1/2 cups (450 g) flour 1 1/4 cups (250 g) unsalted butter 1/2 cup (100 g) sugar 6 or 7 yolks 1 teaspoon vanilla extract The grated zest of a lemon A pinch of salt A little milk To make the biga: dissolve the yeast in a little warm water or milk. Combine the yeasty milk with the flour, adding more liquid if necessary to obtain a smooth soft dough. Put it in a lightly floured bowl, make an X in its surface, cover it with a cloth, and put it in a warm place to rise. Preparing the dough: You can work either by hand or using a mixer. Sift the flour into a bowl, then add the salt, the sugar, the vanilla or lemon zest, and mix. Scoop a depression into the mixture and fill it with the eggs, and then work everything together either by hand or with the beater, adding, if need be, a little water; you should obtain a homogeneous, very elastic dough that comes away from the sides of a bowl (or your work surface if you're mixing directly on it). Break the butter, which should be soft, into bits, and incorporate it. Then incorporate the biga, kneading the dough energetically and throwing it down on your work surface, until bubbles appear in the dough and it becomes shiny. At this point shape it into a ball, put it in a slightly flowered bowl, with a flowered cloth to cover, and set it in a cool place for a couple of hours (not warm). When the time is up return the dough to your work surface and knead it for a few more minutes, then return it to the bowl and put it in a cool place overnight. Pastry chefs prepare the dough in the evening to have it ready the next morning. This is to make brioches; if you're making cornetti, Ms. Gosetti warns you not to put the butter in the dough when you make it, because you'll be adding it now. You'll need a scale here; for every 100 g (4 ounces) of dough you'll need 40 g of unsalted butter. So the dough/butter relationship is 10 to 4. The butter should be in one piece, and should be soft when you begin. You'll also need a little flour, a little sugar, and a whole egg or some syrup made by boiling down sugar and water. Begin by rolling the dough out into a square or circle that's large enough to wrap around the butter. Put the dough in the middle of the sheet, wrap the dough around it and roll it out again. Fold the dough into quarters and roll it out again, as if you were making puff pastry, and repeat the process once more. Finally, fold it up, put it on a plate, and chill it for about 15 minutes. When the time is up remove it from the fridge, roll it out, fold it up, and chill it 15 minutes more. Then lightly flour your work surface, put the dough on it, and roll it out to form a rectangle about 5 inches (12 cm) wide, 1/4 inch (1/2 cm) thick, and as long as it gets. Once you've finished rolling out the sheet, cut it into triangles 4 inches (10 cm) wide at the base and the height of the sheet (5 inches). Starting with the base of the triangles, roll them up, turning them so the tip in the middle faces up, and lay them on a lightly buttered, floured cookie sheet, bending the ends forward to give them a crescent shape and leaving some space between them lest they expand and coalesce as they bake. You can, if you want, put spoonfuls of marmalade on the triangles of dough before you roll them up (the most common flavors are orange and apricot). When you are done cover your cornetti and put them in a warm place to rise. When they have, brush them with beaten egg or sugar syrup, sprinkle them with a little sugar, and bake them in a preheated 400 F (200 C) oven for about 15 minutes.

No one mentioned Chan's ....rt 17 Mahwah is long long gone and the one on Rt 4 Paramus too, they had this pounded cornstarch dusted filet of beef dish that was amazing plus all the cocktails a 16yr old could handle......the rt 17 one was briefly called Hunan Taste and had this dish called subgum wonton was "everything" sort of sweet and sour with fried wontons ...my date and i went so often and behaved so well we had our own table and got free drinks all the time...we ordered shrimp fried rice just to hear the waiter say it back....Now its a River Palm or something Tracey

We still have to do the northern edge......Clixies, Goffle grill, Falls View Grill, Johnny n Hanges..... Some places John the hot dog king hasnt been to tracey n Karl

If I know for sure I am baking I try to remember to get unsalted butter but for eating I much prefer regular industrial salted butter except when I can get my hands on some Icelandic regular industrial salted butter...the shipping kills ya I drove my grandmother nuts years ago, if sh eaccidentally got unsalted butter I could smell it literally when I opened the fridge never liked it ...there must have been some kind of major difference.....I can still smell the difference I always sniff(My own piece) in restaurants to see if i need to salt my buttered bread. T

While this is probably no help at all I remembered seeing Rachel Ray eating these on the food network in Florence..... well I think this is where she got them IL LATINI Via del Palchetti 6R Chiuso il Lunedi Palazzo Rucellai Florence, 50125 Italy Tel: 055-210-916

I scrape my cutting board with a hardware store "spackle knife"? doesnt really fit in the sink and water raises the grain too much. When i work with fresh lemons i will give it a salt and lemon scrub too. Wooden boards last I heard had tannins in them that kill cooties anyway .....would never use plastic at home

did someone just say Taco Hell has fried apple pie?????? did i just hear/see that?? maybe just maybe I have to try that shoprite of ramsey ......vanilla frosted donuts T

we have done pizza making parties, i just make bowls of veggies and meats and cheeses and let everyone go wild ... but my latest fave was sauteed onion. crispy garlic chips. raw scallions, split shrimp, mozz, romano cheese, and the oil from crisping the garlic slices

more garlic ....then some more garlic .... stupid amounts of garlic i slice the garlic and crunch up a dried red chile into some olive oil in a saute pan and heat it to high/ sizzling then turn it off and let it....steep then re heat ...add shrimp turn when pink add white wine reduce.... add butter parsley sometimes I add stock made from shrimp shells or some shrimp "base" if its going over pasta to creat more sauce without more fat ............one more clove or 2