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    New Jersey
  1. Just in time! I've been searching on line for someplace which ships Lays Dill Pickle potato chips. I was told they are to die for, and they sound like the taste will be just up my alley. Any ideas who I might be able to purchase through? Any other pickle flavored chips you think I shouldn't miss? Thanks so much!!
  2. doggirl


    We take out from here all of the time, and the quality is always excellent. Haven't eaten "in" for quite some time. Still, I think it's a great addition to the neighborhood.
  3. doggirl

    green veggies

    Is the bowl covered, or uncovered? thanks!
  4. My all time favorite- a fresh hamburger roll, one slice of white american cheese (Land O Lakes is best) thick layer of potato chips (Wise, if possible) topped with a sprinkle of red wine vinegar and another slice of cheese. Press together to crumble the chips and try to eat without the filling spilling everywhere. My husband mocks me, but what the hell does he know?!!
  5. That IS sad news. I'm crushed. Yet, not surprised..
  6. I had a meal at Five Feet over 3 years ago that my husband and I still talk about. It's Asian based, very creative, not cheap as I recall, but wonderful! I'd go back in a heartbeat!! Have a great trip.
  7. Union Squre Cafe is also great for bar eating. It's only drawback is it's a bit narrow with other diners walking behind you. If you can score a seat at the front side of the bar at the corner, you're golden!!
  8. I'd also like to throw in my support for using La Caja China. I know, I know - if you don't have one, it's really no help to you. However, we gave ours a test run this weekend to warm up for the whole pig we intend to roast next month, and man did we end up with a truly delicious butt!! Tender, flavorful, and fall off the bone in 3 1/2 hours. You flip the butt after the first hour, add more charcoal once an hour, and watch football all afternoon. That cajun microwave is a thing of beauty!!!! Get one, you'll thank me. Really, you will.
  9. I love that article on the pre-fast meal! Thanks for all the helpful hints. I feel better prepared already...
  10. I'm expecting between 18-25 adults and 5 kids. The eyes bigger than the stomach is always an issue for me too!! Thanks again
  11. I'm in charge of break the fast for Yom Kippur this year for the first time. I'm ready to be a grown up (gosh, I think I'm ready!!)-- I just need a little bit of advice! What will you be serving, how/when will you get it ready for serving, and how do you know how much is enough? Any wisdom you've collected from your years of experience will be deeply appreciated. And may you all have a very easy fast!!
  12. Well, I finally broke down and bought my husband the Caja China roaster box for our anniversary. Now I need to find the pig!! We live in Northern Bergen County, but I suppose I can travel if need be. Any suggestions of where I could track down a whole pig? Preferably from someone willing to butterfly it for me? Lastly- if you have any pig preparation tips other than those already offered on other threads, I'd be forever grateful!! THANKS
  13. HELP!! So after reading this thread, I decided it was time for some ceviche. I used a combo of lime and lemon juice with some hot sauce and just a small bit of olive oil. After marinating in the fridge for over 12 hours, the shrimp I used are still the grey color I associate with "uncooked". Please advise-- are they supposed to turn the usual pink color I'm waiting for? I'm at a loss, but I also don't want to let it go too long before eating if, in fact, it is "cooked" and I just don't know it!! Thanks so much, everyone..
  14. doggirl

    caesar dressing

    This is my best-- fast and easy! Use a food processor- in the blender it just doesn't turn out as well. 3 large cloves garlic 1 can anchovy fillet, drained 1/4 cup FRESH lemon juice (this is the part that makes it so good) 1 Tbsp dijon mustard 1 Tsp worcestershire 1/4 cup olive oil 1/4 cup grated parmesean cheese First chop galic in food processor, then add anchovies and chop again. Add lemon juice, mustard and worcestershire and blend again. Add oil in thin stream with processor running. Then blend in cheese. This is enough for a large salad. I get rave reviews every time we serve it!
  15. doggirl

    pesto additives

    Hey Maggie, Just FYI, COSTCO has a huge bag of pignoli they sell fairly cheaply (can't remember exactly how much). And if you keep it in the freezer, you can use them all up before they turn bad!
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