PicnicChef

I agree, this thread is getting confusing. What about "destination" restaurants. I've never seen a mention of Petit Chateau in Bernardsville, incredible french food, that.

Back when I was a reviewer for the Record I loved the place! I forgot all about it. Thanks for reminding me...

hee-hee...I'm from New Jersey, and I have a spot that I go every year and pick at least two or three pounds. Lucky me!

ganache only sounds scary. So easy.

ridgewood, Sakora Bana....check the thread...

Chocolate Bread pudding (a la Picnic) is pretty easy to make and if you can't find it out, make it in! day old baguette chocolate ganache (melt chocolate and heavy cream until it is creamy and rich) I like to add a custard (3 egg yolks to 8 oz heavy cream) add the custard to the ganache (temper it first by adding a dibble of ganache to the custard so it doesnt turn into scrambled eggs) once you've got the chocolate goodness, simply add the bread, cubed or, as I do, just ripped into pieces. Bake in a hot water bath for about 15 minutes. I personally add chipotle pepper to the ganache for a little flair, completely optional. Enjoy it!

I've not done the pub crawl in forever, but Finnigans in Westwood could be a local New Jersey option. And, there is a great place in Clifton, the name is escaping me...that is as Irish as a shamrock.

So sad to hear the news. Hadn't been yet. Was planning to go today. Best wishes for a speedy re-open.

Greenhouse Cafe, in Wayne has an excellent Florentine Steak - served sliced over a bed of rosemary. Well worth a visit.

after a good rinse in hot water, I put beans right into the old soup pot. Just takes a bit more lovin' on the stove, in my humble opinion.

I was thinking of some kind of roast, then decided to go Tuscan with my food, then decided the wine just needs a little cheese, a little salumi platter and a lot of swirling, smelling and sipping!

Max's failed? Darned that. I gave that place a great review about two years or so ago in the Record... What a shame, a crying shame. He was a wonderful chef

I know what I'll open and make a celebration! I brought back a lovely bottle from Tuscany a few years back and have been holding it. Poggio all'Oro, Brunello di Montalcino, Banfi Riverva 1995. I think its screaming to be opened! Any opinion?

For "smoking" fish, if you're doing it on the grill, don't forget the ease of simply planking the fish on a nice piece of cedar, maple or alderwood. You can do your own, or buy them at any cooking store or high-end fish store. soak them, marinated and plank the fish, and you get a lovely smoked flavour while still retaining lots of moisture.

Of course! They make a great lunch. Cheaper, by a bit, if you order the "lunch box" but I'd stick to the Sushi Menu. Enjoy it. I have for more than 15 years...

Byblos, for Lebanese was terrific, but was sold last year. I haven't been since. Anybody have any info? They used to do GREAT stuff - raw Kibbe; lamb testicles; tons of wonderful stuff. They did a kibbe carpacia - raw lamb, sliced paper thin with a dibble of salt and cumin sprinkled on it. Just wonderful.

Are you interested in other dried mushrooms that Asian? Dried Morels are excellent, and much more available than fresh, that are available less than one month a year and can only foraged. Dried chanterelles are lovely as well. Dried Porcini tend to be quite dirty and need to be rinsed well before they are soaked. I always soak dried mushrooms in warm water. With porcini, chanterelle and morel I save the liquid...run it through a coffee filter first, however, then use it in your sauce. dried morels love sherry...

I'm going to ponder that latke as well. I LOVE the idea of the fried green tomato BLT come summer when I can get some nice ones; same for the MULTI BLT - we do what we call a BL-HT (bacon lettuce and heirloom tomato) in summer, but I think I'll use cob smoked as well as English bacon... GREAT ideas

The beautiful Heirloom tomatoes I grow, and when I've used mine, that I get at Union Square market in New York. No tomatoes look or taste as good. Nothing else will do on a cuke and tomatie sandwich or a BLT for me.

All these great ideas! On Tuesday, count on Rachel's eggplant parm (with a little twist to the finished sandwich), we're doing the peking duck as a wrap on either Wednesday or Thursday, and the Korean beef will make an appearance on Friday! Thanks for all the help so far!

Star anise is great in tea smoked eggs...earl grey tea, soy, 5-spice, star anise. First make hard cooked eggs, now carefully crack them with the side of a spoon, let simmer in the tea mixture for one hour, and let them rest for six. Lovely and tasty, especially if you do a variation of devilled eggs by adding a little sesame oil and soy to the mayo in the yolk.

Not even 20 degrees here in Joisey, so today I'm making some good cold weather food...smoked, then braised, then grilled short ribs of beef. Delicious. I start by smoking them lightly in a bit of alderwood, then braise them for about 3 hours, in a babecuish - jerkish sauce, then finish them on the grill and let them rest back in the sauce. Perfect with sour cream smashed potatoes and a melange of roasted root veggies (heavy on the parsnips). If I get my act together, I may even make a cream of parsnip and pear soup as a starter.

As a recent poster, I had to reply to the cabin, because like you, I adore my little cabin. 1929 - American Chestnut, bordering the National Wildlife Refuge in New Jersey. Now, most think of Jersey as a turnpike, but way up north is is just beautiful. My screened in porch has been the home to many, many wonderful meals cooked with local produce, stuff from the garden...tons of great babecues. It is 19 degrees here today, so no chance of heading up to it, but I'm already dreaming of spring weekends, cooking away (or at least with one eye on the grill) while I hang out in the hammock with a good book. Your cabin seems swell! Glad you enjoy it!

Wow...I used to eat that all the time. Forgot about it. Always ate it cold, and tomorrow morning, before breakfast, will run out and get a box. I liked it over plain yoghurt sometimes, or when decadent, with half and half instead of milk. Yipppeeee! That is good.

Going back to the safety issue. We learned in Serve Safe and Food safety classes in school that you should never keep two things for more than a day 1) roasted garlic 2) carmelized onions... Both can have botulism if left for a day...