DonnaMarieNJ

Thank you!

I was browsing through cookbooks looking for a simple chocolate cake recipe. There were so many to choose from, and I didn't know the differences between the recipes. For instance, some of the cakes were made with buttermilk, some sour cream, some with butter, shortening or oil. What's the difference? How will these ingredients affect the texture? There were cakes described as "chocolate," chocolate fudge," "deviled," or "deep/dark." Same question here: what is the difference in these flavors? A simple layer cake or sheet cake is all I'm looking for -- nothing fancy. I'm also not looking for a recipe (another recipe will just confuse me more) -- just how to differentiate between the descriptions/ingredients. Thanks!

Whatever happened to Formia's on Broad St, in Bloomfield? I know they've been closed for a while. Have they relocated? Anyone know? Thanks!

Last year Vinnie's and Formia's (Bloomfield) both served pumpkin ravioli. And I think Bryanna's (East Hanover?) did, also. Does anyone know of any other places near these two areas that serve pumpkin ravioli? I love them!

Thank you, Judiu!! Is there a site where I can do that myself so I don't have to bother the forum? I did try to look on the internet to divide the sugar, but became frustrated..... What about the flour? One-half cup plus one-third cup? THANK YOU EVERYONE! PS - It may very well have been my eggs - they were out of the carton and may have been jumbo. I will try again!!!!!

And speaking of this recipe, Heatter says that the middle is "almost wet." Well, I do everything exactly as she says and mine is VERY wet. I still love them, but to make them less wet, should I cook them longer (she says no more than 35 minutes at 425)? I've tried that and they burn.... I tried to lower the temp and cook longer, but that didn't work either. Should I try more flour? Put foil on the pan? Will I still get the crunchy top (THE BEST PART)? As I mentioned above, I am NOT a baker. Thank you all once again for all of your help!

and what size pan to use? and baking time?

This is my favorite brownie recipe, and I'd like to know how to cut it in half. There is way too much for me to make at one time. Should I just cut every ingredient in half? And how do I do that? For instance, how do I measure 2 1/2 eggs, or split 3 3/4 cup of sugar and/or 1 2/3 cups flour? I'm not good at the math part.... And what size pan should I use? Should I use the same temp? And how long to bake it? Or do you suggest I make the full batch and freeze them? I'm not the best baker and any help would be welcomed! THANK YOU! Here is the recipe and I know some of you are familiar with it, because I found it on egullet: Maida Heatter’s Palm Beach Brownies Woman's Day magazine says: 8 oz unsweetened baking chocolate 2 sticks (1 cup) unsalted butter 5 large eggs 1 Tbsp vanilla extract 1 tsp almond extract 1/4 tsp salt 2 1/2 Tbsp instant espresso powder (not granular) 3 3/4 cups sugar 1 2/3 cups all-purpose flour 2 cups walnut halves or pieces Oven to 425°F 1. Place rack on bottom third of oven. Invert 13 x 9 pan, cover with foil, press foil to cover pan well. Take the foil mold and put it now on the inside of the pan. Coat foil with spray or oil. 2. Melt chocolate and butter. Remove from heat; set aside. 3. Combine eggs, vanilla, almond extract, salt, instant coffee and sugar with hand mixer 10 minutes on high. Turn mixer to low and add chocolate mixture; beat only until mixed. Add flour just until blended. Add nuts if desired. Pour into pan. 4. Bake (covering loosely with foil after about 15 minutes to prevent overbrowning) 30 to 35 minutes, reversing pan front to back as necessary to ensure even baking, until a wooden pick inserted in middle comes out wet and covered with chocolate. It’s done. Don’t bake it any more. 5. Allow to stand until room temperature. Invert the pan onto cutting board or cooling rack. Remove pan and foil. Cover with serving platter or cutting board and turn brownie over so it is upright. 6. Chill overnight before cutting. Trim dark edges to have uniform look and clean shape. 7. Cut with a serrated bread knife. 8. Wrap each brownie in plastic wrap. Refrigerate and serve cold. Modified from Woman's Day magazine, who adapted from Maida Heatter’s Book of Great Chocolate Desserts © 2006 by Maida Heatter. Published by Andrews McMeel Publishing.

For someone who has never had Thai before, but likes Chinese, what would you suggest as an entree? What is the difference between red, green, mus munn, and penang curry? The only curry I know is the yellowish curry on Chinese food. I am not into very spicy food, but I am sure I can ask for my first few dishes "mild." What dish (non-seafood for starters) should I try first?

Linda's Chicken in Caldwell is now something called Shangai Cafe (I think). I was driving by last night and just saw it at a glance. I don't know how long it has been opened - has anyone tried it?

Does anyone know if this is worth the money? A tomato dinner for $150???? 08/15: The "Sixth-Annual Tomato Dinner" will be held at Restaurant Serenade, 6 Roosevelt Ave, Chatham. 7 PM; $150 all inclusive. For reservations call 973-701-0303.

Thank you everyone!

Is Battleview any good? I gather they must all be pretty much the same, right? It is about 50 minutes from my home. I'd rather not travel more than an hour and it doesn't matter which direction. I'm in Essex County.

Thanks so much! It would be nice to make a day of it. I'd like to drive maybe about an hour or so. The problem is, picking the apples takes just a few minutes, and you're done! It's time to go home. If there are shops in the area, it's fun to stop and look (or buy). And I LOVE to get fresh fruit pies! Yum!

Is there a recommended orchard or pick your own place in NJ or NY (near the NJ border) for apples and other goodies? Any favorites?? I used to go to Masker's but would appreciate any other suggestions so I can try something new. Masker's was difficult to get to (with traffic, I mean). TIA

Does anyone know when this book will be out to the general public? I will be in NO for one night only (cruising the next day) and would LOVE to know where to eat on my only day in NO!!!!! I don't know what is open, how good the restaurants are or when they were last reviewed. I'm looking for a reasonably priced, decent restaurant. I'm not looking for romantic atmosphere (since its just us "girls" going on the cruise) and I'll be traveling in December. Does anyone have an idea? Also, what to do for our one night there? We are middle-aged, so nothing wild, please! Thanks!

lcdm: I will be attending the Rutgers Tomato Tasting, first time for me!!! Wish it was not on a weekday.

I have about 25 tomato plants in the ground and about 25 in containers. Oddly enough, the containers are doing better. I've been picking cherries for a few weeks now, and several earlies (my favorite is Stupice). Up to now, most of my tomatoes have not been very good, but today I had my first huge, beefsteak (Stump of the World) and it was great!!!!!! I have Cherokee Purples, and other tomatoes of the Brandywine family growing and have yet to taste them. This is my first year growing heirloom tomatoes. I also have tons of basil and for the life of me, cannot find a way to keep it all winter. I've tried drying, freezing (just plain), freezing in water (ice cube trays) and there is no way that suits me. I'm still trying to find the best way to store it for the winter. Any ideas?

Talk about it being hot out! I made the mistake today of stopping at the Eisenhower Parkway (Bottone) farm stand at at 5:15 on my way to dinner. The fruits/vegetables must have been out there since noon (he is open daily noon to 6 - very small stand). I will go back, but only on my lunch hour, since I cannot imagine having all of those fruits and vegetables sitting out in 100 degree weather to be very good for them. He gave me a sugar plum to try, and it was extremely warm. Not pleasant at all. I bought corn (50 cents an ear) and he picked the ears out himself, and handed them to me. I will report back on the corn.

Never mind. I found my answer and they are in Livingston on Thursdays as well. Now, WHICH Livingston? Meaning, the mall parking lot, South Livingston Ave, or the one on Eisenhower Parkway (none of which I have been to)? I called them but received no answer. Does anyone know? Honestly, the corn was to die for!

Hi, everyone! Keeping cool???? Just wanted to report that I ran to the East Hanover market today. The tomatoes and peaches were so-so. I'll wait to try them again later in the season. HOWEVER.... the corn was phenomenal!!!!!! I only bought six ears and would have purchased more had I known how wonderful it was. I hate the idea of waiting until next Monday to purchase more. While I was there, I noticed a sign that mentioned the names of the cities that this grower would be each week, but since I was on my lunch hour, didn't get a chance to write it down. Does anyone know the name of the farm and the other places it will be this week?

Thanks, Rachel. I didn't know there were two in Livingston. So, one is in the mall parking lot and one on S. Livingston Ave? The Mall market is not listed on the NJ site. Thanks again!

I see signs on Eisenhower Parkway in Livingston pointing to a "Jersey Fresh" (I believe) market. However, looking on the NJ site only points to something on S. Livingston Avenue. Does anyone where the farm is that the signs point to on Eisenhower? I am always flying by when I see it and it is too late to make the turn. The market on Ridgedale in East Hanover is open. Haven't been there yet, but I see the signs. I think that is on Mondays. And West Orange is open. Fridays. I pass that one every day!!! I stop there often. It's my favorite - for convenience only. I have to broaden my horizons and see what else is out there!!!!! I heard Bloomfield is closed this year, but will reopen in 2007. I can't seem to get there before they close. However, I do see it listed on the NJ site (at a different location in Bloomfield than last year), so I really can't say if it is open or not. Can't spread rumors

Who has the best bruchetta pizza in northern NJ? I like Forte's in West Caldwell. Anyone have any suggestions? Oh, and I heard (not sure if it is true) that they had a fire in Forte's last night. I'm not sure about the damage or if anyone got hurt!!!

if you're considering CB's, you might consider the Grand Saloon in Clifton. it certainly wouldn't be my first choice, but given the constraints it might work. edited to say that the stairs might kill this idea. am i out of my mind to suggest Pal's Cabin? ← Absolutely not! I didn't even think of Pal's Cabin!!! "I threw my friend's baby shower at Angelo's, about 3 years ago. The food was good, for buffet style Italian, and the service was excellent. Everything we needed was taken care of, a lot of times before we even asked. The package included a cake that was from Gencarelli's - yum! The room isn't beautiful, per se, kind of basement-y, but there is plenty of room, I believe. We were able to decorate it any way we wanted, I think they had a rule about how you put stuff on the walls though, but I can't remember. We did not do unlimited liquor, because the people that were invited really aren't drinkers, but we were able to order beer by the pitcher, and wine by the carafe and they added it onto the bill. Afterwards, when we were there cleaning up, the waiter even brought us drinks on the house! I would recommend Angelos. You may want to also check out Antonio's in Belleville, they're very reasonably priced for events..." Is it expected of me to clean up at Angelo's? I wasn't aware of that. Ewww. Thank you all for allowing me to "pick your brains" about this. I knew there had to be some place I was missing, even with all of my "constraints." I will check out Antonio's and that link from Susan.