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I happen to love leftovers. I often eat dinner for breakfast the next day. Working with some frugal Chefs over the years has made me cross utlize everything even in my home. Noting goes to waste in my fridge.

I like to get those huge baking potatoes and hollow them out. then fill them with your favorite items beef, onions, peas and top with mashed and gratinee with a broiler

You could probaly eat mid-rare chicken(very fresh) or turkey without getting ill. The problem is its not very appetizing. Chewy texture and bad color. Duck is like red meat in texture and color. I'm not affraid of eating pork mid-rare, if you listen to the FDA they say no food is safe to eat. Keeping kitchen surfaces clean is the best defense.

I just tried these small ice cream dots at the Jersey shore this weekend. They were pretty interesting. Anyone else?? where else can one find them??

Using the cobs to make stock, after shucking corn I save them in the freezer until I have enough for a pot of stock. Also adding the corn before serving the soup helps keep the flavor.

Time life had an old series on individual countries; Italy, Germany, Russia etc..

SLEEP!

J-Buffs used to be one in West Caldwell where Luce' (formerly mezza notte)is now. Some good hot dogs. Not only deep fried but they used a sink like frier to soak the potatoes in fat until your ready to eat them. The blacker the oil the more flavor the dogs. Nothing like the dirty water dogs served today.

Give me some corn chips. All sounds like salsa to me.

I am a personal Chef and I cook for a vegan/ kosher familly with four children. They have better palates than my families whose children eat normal. Much more open to veggies and exotic ingredients. Almost any childs dish can be made vegan, you just have to substitute with soy and such. eggplant parm spring rolls pizza w/ soy cheese taco's made with TVP stirfry Mac and cheese chili and soups check out Health shoppe for ideas, they have a veggetarian deli. Any specific questions feel free to email me.

Rail, yea thats the place in W.C.

I believe nikko has a sister rest in West Caldwell on bloomfield ave. Rolls are creative but regular food was just ok. Midori in Denville shopping center on rt 10 about 10 miles west of Nikko has really good food, always consistant and fresh.

me no likey uni to but I did have an interesting Japanese dish they called popcorn shrimp, they were the (ti-ti variety) but alive served with some seaweed n a small bowl, when you chewed on them they popped in your mouth

I had eaten there one time a while ago, the chicken savoy was a little greasey. I dont know if you can base an opinion after one meal.

Trader Joes and restaurant depot are completely different. the depot is place whereyou can get wholesale supplies for those small businesses that don't make the minimums for a Sysco or Us foodservice. Trader Joes is a supermarket for lack of a better word similiar to a Fresh fields or Wild oats, specialing in organic and natural foods. nice place.

How about oven dried or Make fig newtons. I think there is a recipe on Foodtv.com its called fig nortons I guess as not to infringe on copyright.

I would add some kosher salt while it sits because I feel it concentrates the tomato flavor(by extracting the water).

Marketing is how you sell you dishes. Rail, how many rest's use Vodka in there Penne Vodka sauces?? Could you tell? Then they should call them pasta with creamy marinara but that doesn't sound sexy enough. Rosie, for three years I have been running my own Personal Chef service/ Catering in NJ. I still cook on the line at some friends places just because I like to be in the mix. I have been in the F&b industry for 10+ years. Growing up in a wine store, I am a JWU grad and have worked the gamet of rest, hotels and corporate food service.

Pariah, some people are allergic to herbs. People with hay fever or extreme allergens to pollen could be allergic to herbs of the same family. Some people are allergic to the pesticide or herbacide that is on the plant.

Tommy, having worked in a few, you would be shocked. Even the finest Chefs are concerned with food costs.

I only cook with wines I would drink. I wouldn't drink marsala. I cut the demi with a gastric for sweetness.

"How to cook meat" by the same authors as "thrill of the grill" Chris Schlesinger and John Willoughby Check out their restaurant in Mass. "East coast grill" these guys rock.

to elaborate.. "Specials". have always been away of getting rid of left overs in most places. Even in the best HotelsI had worked in our alacarte "specials" came from leftover banquet items. Prime rib became English thin sliced steak. Fish was made into croquets. etc..

I've been in the back of the house for some time and I constantly look at menu items that are safe to eat while dinning. I won't eat shell fish at most places and I am suspicious of most specials. Anyone else??

I say make all the funky food you want in your restaurant, just make the discription of it for the lay-man. For example, in the past I have made a boned out frenched breast of chicken stuffed with portabella-mousse served with demi and called it MARSALA. No one ever complained that it wasn't a flattened cutlet with button mushroom and salty beef base sauce.