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Thank you so much for the wonderful oatmeal tip. We reserve that version for weekends only and use the quick cooking during the week. Can't wait to the overnight method!

The show was awesome! We always have an ongoing debate at work with my love of IC vs. their love of some less foodie type shows (no names mentioned). They want some of the boring real foodie shows off the air. That changed after this week's IC. After raving about it, two of the people in my office caught in reruns and were blown away. I will truly miss Mario on this channel. I have been watching him since the network started, learned much, and have been truly inspired by his skill and creativity. Say it ain't so!!!!

I have been dying to try this recipe but haven't been able to figure out how to convert the weight measurements to cups. Could not take it anymore so finally went out and bought a scale. All I can say is WOW!

Exactly. ← Sad but true. After this week's episode, I really don't care anymore. That said, I will watch next week solely because of Anthony Bourdain.

That sounds incredible!

Make friends with someone that has a boat. ←

Cut them in half and slow roast them at low temp for 6-8 hrs with evoo, basil, and garlic. We eat these on bageutte slices with or without basil/mozz, put them in salads, on pizzas, in sandwiches.

Just about any birthday cake served at my office. Always purchased at the supermarket nearby, always dry and way too sugary with icing that tastes like lard. Everyone else seems to be enjoying it while I sit there and force it down rather than seem like a cake snob. Really dread it when we have several birthdays in a row. Unfortunately, the person who gets the cakes takes great pride in picking them out so it's hard to upset the apple cart. Oh well...

Oh no - another NJ blogger. After suzilightning's blog, I've started making 1/2 hr detours this week on the way home to hit Schwinds and the Apple Tree. Something tells me my detours next week will be even longer! Still waiting to get to some of the wonderful places talked about on the NJ thread, especially Balthazar. Since I live so far out in the country, I drool over some of the places available to those in the northeastern part of the state. Can't wait to see the food places that you will visit this week.

OOOh - That's my favorite (aside from secretly stealing from my daughter's candy stash that my parents just love to keep stocked).

I have just read this tread and am filled with envy! My husband, who is normally game for anything, hates picnics. Over the almost 20 years we've been married, I've heard every excuse - the ground will be wet, it will be too buggy, it's too hot, it's too cold ( I could continue). Guess I'll have to live vicariously through this thread.

Already starting to think towards holiday baking. Google search shows the recipe in the story as well as one directly on the NM website in response to story. Which one do you use?

I'll second how good the smoked tomatoe soup recipe sounds! Last night I made a chili rubbed ribs recipe from Epicurious. We had some for dinner and are taking the rest to a barbeque today to throw on the grill.

Spiro - Just tried your recipe with chicken breasts that I had in the fridge - Yum!

I haven't been able to find curry leaves by me so I use basil. Love the results but always wonder what the flavor difference would be...

Sorry, ditsy blonde moment, now i get it

Thank you - will definitely go out and find one of these. Suzilightning - I only learned about the blogging section of this site in the last few weeks - lucky me.

Similar to Prasantrin, my husband has suffered from knee problems for years that then started causing hip and back problems also. Finally a doctor sent him to a physical therapist that worked with him 3x/wk for about 8 wks. He know does these 2x/day that are mostly exercises to strenghten him muscles and stretching. It has made a lot of difference.

I'm sooo embarrassed to admit that I had to ask my husband. I do all the cooking and he does the "big" weekly grocery shopping. I hate supermarkets - I do most of my shopping at little local farm stands and butchers because I don't like searching for things and waiting in long lines. In any event, it is by the ketchup. I checked the ones in my pantry and they are Shop Rite brand but I know I usually have Heinz.

Thank you thank you thank you!!! This is a problem I always have. I did not realize it was because I was cooking it too quickly. Is there a point to the medium pan?

That's why I was so happy to find egullet when moving here. One of your other posts mentions peeling tomatoes ala Marcella Hazan. I have been cooking from her book recently and have tried and tried to peel tomatoes but have found it slow and frustrating. Do I just need a sharper peeler or do you actually get better with practice? I have pretty much given up and decided peels are fine. I had not yet tried the bread or the meat at the Farmer's Market but will definitely do so now. When I tell people where I live in NJ, the running joke among friends from more urban areas is - that's not NJ, that's Ohio - because it is so far removed from what some people envision. It is really neat to see your blog showing the area! Since we moved here, it seems that more and more good food things are becoming available.

. I love this place too and actually made friends with a farmer who lives just down the road from me. Now I can just call and they will pick fresh kale or whatever I am looking for before I stop by. It just doesn't get better than that! Although I only recently registered on egullet, I have been lurking since I first moved to NJ 5 yrs ago - specifically to find out where to go to eat. We love Zoe's, which I know I learned about through egullet, and probably specifically from your posts. We were just there last weekend. Now I have learned about Pittengers too! Am really enjoying this.

I am looking forward to trying some of these recipes. I remember wanting to try the foccacia when I saw it on egullet sometime in the past. Thanks for reminding me! SuziSushi - Originally, I did the whole thing in a dutch oven - brown the meat, then do the onions add the chile sauce and then the other ingredients. Then put it in the oven with a lid and bake on 325 or 350 for 2 to 2.5 hrs. I remember that I always cooked for longer and sometimes just simmered on the stovetop instead. Just keep checking the meat until your sure that it is tender. Since I get asked to bring it to parties even in the summer, the beauty of the crockpot is that I can cook it on the back porch and keep the heat out of the kitchen and the whole house doesn't smell like brisket for days.

OMG - I live somewhat in your neck of the woods (central Sussex County near Rt 206). Have passed this coffee place on the way down to Route 80 numerous times and have always wanted to go in. Now I will. Really looking forward to reading this. So glad I recently signed on to egullet.