clumsycook

Eggs Bennie - don't know if it's a NJ/PA thing...

How do you make your meatloaf--with all beef, or a mix? I use all beef from a local farm that raises Highland cattle and makes great ground meat, don't know the fat content but probably high, and sometimes put their bacon over-top. Always comes out moist and beefy. But I know some traditionalists use a mix of beef and pork. Anyone know why pork--does it make up for a lower beef-fat content? Or it is just for taste?

I'm a summer braiser, too. Usually spicy braises, like beef rendang or Thai-style ribs.

In my Italian family, we always called it by a slight "egg in the nest" variation: "birdie in a nest."

Loving this input. I now remember where I first took notice of the mezzaluna---in the Splendid Table's How to Eat Supper cookbook. Rossetto Kasper was touting it for it's use with pestos. I'm wondering if there is any comparable difference between a mezzaluna'd pesto and a food processor's. I'm sure there is if you don't chop as much---don't know if that would *taste* better. Anyone tried both ways?

I don't think it was around in 2002, but Thai Tida is in Lambertville now and is far better than Siam. Order the Crispy Duck. It's my favorite local take-out. And the owners are great and know their stuff.

I saw mezzaluna's mentioned in some other topics by figured I'd focus on them: Are they worth the money (and drawer space?) Anyone use one often? I've seen a lot of them come with cutting board with center depressions---is that needed to get all you can out of the mezz?

Wouldn't that require you to clean the bowl twice? Or get bits of puree all over your kitchen? Or I am missing the point entirely?

I've lately become obsessed with good balsamic vinegars of modena---anyone have recommendations of good brands or places to buy from? Also, if anyone has any advice or tips on how to buy I'd love to learn. Thanks in advance.

Made a big batch of shrimp, sausage, ham, and chicken and okra in a 5 gallon pot yesterday. Let it cool on the stovetop and then put it in the fridge last night. This morning when we took it out, it was cooled, but bubbling. The shrimp is soft, everything else tastes fine, but there may be the slightest "off" taste. Is it spoiled? Made it for a big party tonight - don't want to kill everyone!

Manon's on Union Street has great mussels and country French. A very good soup au pistou. A little pricey, but perfect for a vacation. They may do lunch, that would be perfect. There's also a little shop called Fiddlehead's that you could buy some great bread and cheese at for a picnic-lunch. I also particularly like the atmosphere and sushi rolls at Ota-Ya. Manon's (609) 397-2596 Fiddleheads 19 Bridge St Lambertville, New Jersey 08530 609.397.3716 Ota-Ya 21 Ferry St Lambertville, NJ 08530 (609) 397-9228

Thanks Lisa--- I haven't checked the oven temp yet, but I'm sure it will be way off. My metal pan is not too dark, though I think I want to buy a new pan anyway. Is glass a good idea for baking bread? -Robin

When you say you have a baking stone---is that placed on the rack (right under your baking pan)? I've seen those stoneware baking pans from places like Pampered Chef--but haven't gotten one since they are heavy and take up a lot of room in my small apt. I do have a baking stone though.

Hi all. I live in an apartment complex where the oven supplied to me (probably about 15 years old) is electric with the heat source at the bottom for baking. Even though I adjust the times for recipes (the oven usually cooks in about 3/4 of the time stated), all of my breads end up with burnt bottoms and just-a-little-too browned edges. If I try and take out the bread before it's burnt, it's never cooked through. Is there anything I can do? The rack is set in the middle of the oven---should I raise it? Is there any bakeware that would work better in this situation (I have Baker's Secret aluminum nonstick). Maybe silicone? Any suggestions would be greatly appreciated!! Thanks, Robin

I'll be going to MSB this Saturday. From skimming the post, I see I should be ordering the apple kimchi and the pork buns but any other items that are not to miss? We'll be going after a play. Before the play we're lunching at Jean Georges so I'm excited to experience such different food styles in one day!

Triumvirate Pasta Time: 20 minutes at most Details: Boil the broccoli rabe in the pasta pot, make sure you have a slotted spoon to take it out without draining the water. * 1 lb broccoli rabe, trimmed and cut into 1″ pieces * 1 lb spicy Italian sausage, without casings * 1 lb cavatelli pasta (or any small noodle) * garlic cloves to liking (I use 4 cloves) * parmigiano reggiano cheese to liking (I use two–or maybe a bit more–handfuls) * Olive oil for coating pan 1. Boil water in pot. Add in broccoli rabe and cook until tender but still firm (2 minutes maybe) 2. Meanwhile, break up sausage in a pan coated with olive oil over medium heat. Add in whatever amount of chopped garlic you choose. 3. When broccoli rabe is done transfer it to sausage pan, don’t worry if water gets in the pan, that is needed later. 4. Cook pasta according to directions. Drain. Add back to pot, over medium to medium high heat. Add in contents of sausage pan. Stir and add in cheese. Stir until well mixed. Serve!

DeLorenzo's Tomato Pies in Trenton is BY FAR my favorite pizza in NJ. They have two locales in Trenton, one on Hamilton and one on Hudson. Hamilton is always on the mark, always great, while Hudson is sometimes a little off. But when Hudson's good, they are soooo good. However, one reason to go to Hamilton instead is that Hudson doesn't have any restrooms!

I'm not sure what your level of cooking is, but if you are in the medium-beginner's stage, The Cook's Book is a wonderful resource. It has tons of information and very informative pictures to go along with all the recipes. I'm not sure if someone has mentioned it already, so sorry if I'm duplicating! Happy Reading!