lutefisk

I'm getting married this weekend - a country wedding in the Catskills - and I want to have a signature drink. I really like orgeat, so I'm making a big homemade batch right now. The thing is, our venue's bar is limited. Any suggestions for a tasty cocktail using selections from the following? Orgeat (homemade) Liquors Vodka (Absolut, Smirnoff) Gin (Tanqueray) Rum (Bacardi) Tequila (Jose Cuervo) Scotch (Johnny Walker Red) Whiskey (Seagrams 7, Jack Daniels) Sweet and Dry Vermouths Triple Sec Mixers Pepsi Diet Pepsi 7-Up Ginger Ale Seltzer OJ Cranberry Other Various Beers Red wine (Cabernet) White wine (Chardonnay) I can also bring additional non-alcoholic ingredients, but we're having 100 people and I don't want to spend too much more money, so...bitters, lemons/limes, stuff like that I could pick up, but I don't want to go out and get cases of some other juice, soda, etc. Extra special bonus points if you come up with something that's also good virgin. Thanks everybody! If I use your recipe I'll make another batch and send you a bottle after the wedding.

Thanks. All good points. I'm still not sure exactly which is right, but I'm not feeling quite so much like nothing makes sense in this crazy universe.

Hi folks. I tried to make this recipe tonight and I'm stumped as to what went wrong. A friend of mine has made it many times before (and, in fact, was making it simultaneously tonight 200 miles away) and I've eaten it so I know it works and what it should be like. I did everything the same (except, as my friend has done many times, added the onions to the package). Usually, when he makes it, the whole apartment starts smelling really good; mine never did. When I took it out 4 hours later, the meat was still tough and the onions not fully cooked. He says that, when he makes it, it's already falling apart after about 2.5 hours. Ok, so, it didn't cook long enough. What's baffling me is: Why? Afterward, I checked the oven temperature with a thermometer and it was reading about 245 degrees (with the oven set at 250). Seems close enough to me that it wouldn't make hours of difference. Is it possible that I packed the meat in too tightly? Or could my using a double layer of foil keep heat out? So baffled. Any ideas what happened?

No theme, no specific course required. I think I'd like to do something either appetizer or entree-ish. Or maybe a soup? I believe it will be a buffet kind of thing and I'd like to do this without spending a ton of money. I like the idea of meatballs, assuming there will be a microwave for reheating (I just wrote and asked the host). I have a feeling there will be a lot of salad-type items.

Hi all. I've been invited to a birthday potluck and the person whose birthday it is has allergies to eggs and poultry. Any suggestions for something to make that doesn't have any chickens in it? Thanks!

Last night I dreamed about donuts. I was at a donut shop and was ordering the 5 donut special. One blueberry, one chocolate glazed, one jelly...and then I woke up -- before I got the chance to eat them. It was sad. Which brings me to the question at hand: Is there anywhere within, say, 30 minutes of Fort Lee to get a decent donut? Dunkin' makes me ill.

Just wondering if anyone knows what's going on with Danbury Ice Cream Shoppe (32 Padanaram Road). I know in past years, they have closed for the winter and reopened in the Spring, but they're still closed this year, and there's paper on the windows. Anyone have any info on the place? For those who haven't tried it, it's remarkably good ice cream, but their prices are way too low and they've always complained of difficulty turning a profit. I dread their going out of business every year. If only they got a business manager that had any kind of a clue, they'd be making a killing. The ice cream is top-quality fabulous. Somebody PLEASE tell me I can still get my fix!

Ok. Goin' with weight. Thanks!

Hi there, I'm making this key lime pie recipe and I'm little confused. Are the ounces (graham crackers and butter) here weight measurements or volume? How can you tell? Thanks!

Hi Folks, Much Googling is getting me nowhere. I've found lemon danish dandies -- some kind of god forsaken cookie -- and recipes that are essentially: Step 1: Open a package of lemon danish Step 2: Eat them ...okay, that's a bit of an exaggeration, but seriously, I'm looking for a lemon danish recipe that does not involve Pillsbury crescent rolls in a can. Any help? Thanks!

Went last night. I like Bennie's in Englewood a lot, and this was definitely better. Had the lamb kabob with rice and beans, and a cucumber tomato salad. The lamb was really tender and deliciously spiced. The bread was delicious. The baba ghanouj...YUM. And the waitress (owner?) was a sweetheart. I'll be going back soon and often. Oh! She asked how I found the place and I told her about egullet. She had never heard of it and seemed quite pleased.

Wow - thanks for this great thread (especially Chad's comments)! I'm going to pick up a Forschner Fibrox 10" chef's and 3.25" paring for the weekend house. What about the honing steel? There's a Fibrox one that's $22.95 here and I was told once that you should get the same brand steel as your knives. Any truth to that, or does anyone have suggestions for a less expensive choice? Thanks!

So far, it looks like that place in Ridgewood is the closest to what I'm looking for. Bubble tea seems to be pretty easy to find, but I'm actually looking for the green tea with fresh fruit juices mixed in. Thanks for all the replies.

Just got back from a Mitsuwa browsing expedition where I said to myself, for the hundredth time, "I wish there was a 'Mistsuwa: What the Hell is That Food?' class I could take." So, I was poking around here to see if there's anything like that and came across this thread. I will definitely be checking out Han Ah Reum very soon. At least it sounds like I can sample some items there. Still...is there anyone out there who wants to run an asian supermarket class? I'd be willing to pay for that, and I bet others would too. Hmm...especially if part of it was buying ingredients and then going to cook something!

Howdy, I've recently been to a place called Saint's Alp Teahouse the East Village, NYC a couple times. They have a whole bunch of tea drinks and yakitori snacks, but I've only had the iced green teas with fruit juce -- once with mango and once with passion fruit. So good, and now I'm craving them all the time...but I live in Fort Lee. So, does anyone know a place like that around here? Seems like there must be! Here Saint's Alp's website: http://www.saints-alp.com.hk/index.html Thanks!