ShawtyCat

Thanks RPerlow...I see there is one in Wayne...never been there and will prob consult a map later. There is a Costco in Hackensack though....but I usually shop at Restaurant Depot in Hackensack. How do you rate Restaurant Depot?? Against Costco and Trader Joes??

Is that a real bowl of spaghetti on your head or a prop??? I saw it on the website.

What was the best butter you tasted and where can someone buy some??

You dont know hotel bar?? thats in almost every supermarket in NYC & NJ My mom loves that stuff editied to add: But you do have one up on me....WHat the heck is Trader Joe's???? Ive never seen one..

This is much better: Clarified Butter by way of FoodTV.com

Gotcha!... If I can drive to Ithaca to try out a pizza joint my hubby remembers from college (can you believe it rained the whole 8 hours I was driving?? Could only see to the hood of my car.) I can try this place out too. Anyone been to Sakura 46?? In South Hackensack?? I think they have ok food too.

Naw...that sounds like how Michael Ruhlman described one phase of the Certified Master Chef Exam at the CIA.

When I was pregnant..all I wanted to eat was Vanilla Icecream with Anchovies and Hershey's Chocolate Syrup. One of our customers once ordered a Cream Cheese Omelet...

Could you be using too much butter Schielke?? Shouldn't you get a good crust with a hot pan, a little clarified butter and without moving the fish much on the presentation side???

Kerouac: Someone told me you are supposed to fold the bottom up first (a little over the filling) before folding the sides over. Or was that a Gyro? OK...pay no attention to me.

That sounds nice Nina.... much better than my boring ole, pat o butter with salt and pepper mix.

I used that method for years....then I "accidentally" forgot one day. And decided draining was a hassle when you have kids. Now I use the 2:1 water to rice ratio (that means 2 coffee mugs of rice to 4 coffee mugs of water in my house) , bring it to a boil and then simmer, covered, over a real low flame till all the water evaporates. I then turn off the heat and let it steam fluffy. I only stir it when it's done. Works for me.

Solid looking? That's what I cooked them to and they were tough little suckers. I bought those Jumbo peeled shrimp from the supermarket that were almost 10 bux a pound. I have no clue what size they are.

That bad toxin is botulism.... See link Homemade Garlic in Oil & Botulism BTW: I once saw a TV Chef (That lady on 30 minute meals) throw a few cloves of garlic in a small stainless steel bowl, cover it and shake it for a minute or two and voila! The garlic was all peeled. Honest!

Goddamit! They should edit that word out of cookbooks! I picked up a strictly shrimp cookbook thinking I could learn something about cooking shellfish and those bastards told me opaque! Allrightythen. Thanks Rich. Now I don't feel like such a dumbass. Pink it is. Edit: I looked up Opaque. a. Impenetrable by light; neither transparent nor translucent. b. Not reflecting light; having no luster: an opaque finish. What the heck is that supposed to mean in cooking terms?? At least I can SEE pink.

Errr...does that apply to the ones that are already shelled?? I was told to cook them till they turned opaque...but I can't tell WHAT opaque looks like.

Im overcooking my shrimp. I just know it. But before I go and seriously damage my poor tastebuds with those tiny precooked shrimp...I am hoping someone...anyone can help me. Pwweezzz?? Oh...yeah.. What the heck does opaque look like??

You can use chewing gum as a birth-control device, huh?

Thanks....will buy with the shell still on then. Bought with the shell off cause shell on was 10 bux a pound. Whoa! Will try your suggestion.

Where was this site when I was in college as an English major??? I would have had proof that my punctuation skills did not suck!

Hey Fink.....do you have room for 2 kids, 1 baby and 2 adults?? Or should we just do take out??

Shellfish....I am petrified to cook shellfish. I did try once but my shrimp came out tough. I know its supposed to turn opace etc.etc. but it just looks white to me. Other than fish...I don't eat seafood and am not very familiar or comfortabel making it. I never know when the dang stuff is done. Sigh....

They only had the Passion Fruit Iced Tea when we went. DH thought it tasted like Peach Iced Tea.

You know...they really aren't enough expressive similies. What I was trying to convey was mystification as to what the heck is the big difference between Outback Steakhouse and Longhorn. I said I've passed Longhorn on the way to the mall....sorry if I forgot to mention that it is before you reach Outback Steakhouse. A Steakhouse is steakhouse isn't it?? I'm not trying to imply that I cull information out of this board to submit to DH so he can say yea or nay to it. I only made a comment in passing without supplying all the words. I actually joined egullet because of the India forum and Malawry's posts not to get info on restaurants. To be frank...I'd rather eat out with the kids when my youngest are say...4 or 5 not 23mths and 1 mth. DH doesn't understand the absolute frustration of towing 3 kids around. jhlurie is correct about my being on the other side as well....we've had people bring their kids into the diner and have them run up and down the place or stand in the booths and jump up and down. THAT is annoying. As for thinking the Cheesecake Factory's food was fresh...that was the first time I had ever heard of the place and we were told that it was a restaurant with an actual kitchen. All I did was post what happened on my trip to the Cheesecake Factory. I really wish that dang post would stop following me around......Im beginning to feel like the kid in the pool. Edited to add: As for my dining experience: I know where to go to eat as a single person in Manhattan and Queens.

Yeah...Ive seen Longhorn on my way to the mall. But it's the Outback Steakhouse that DH wants to try next. Edited to add similie so people don't think I'm a pompous a**!