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Everything posted by MetsFan5

  1. Thanks Liuzhou, the ones you made (or I'm assuming your made) look exactly like the ones I ate and loved. They would vary in colors, but other than that, are identical. It's funny how random food items from childhood have been impacted into my mind. Chinese food was a treat (my father isn't a fan) and because my birthday is St. Patricks day I never was able to enjoy a Chinese meal on my birthday due to my Irish family being stubborn about tradition (and I still loathe corn beef and cabbage to this day).
  2. Thanks, that was very helpful! I will look for the Calbee brand at my local Asian grocery store. I will try my hand at making them, perhaps with a pre- made mix once I have a kitchen with walls and appliances! Although I think I will buy a deep fryer- I tend to be clumsy in general so a big pot of hot oil terrifies me.
  3. Yes CDH, those are what I'm looking for. Anna, maybe once I have a kitchen I might attempt to make them!
  4. Thanks Shel and Rotus for changing the pictures! Wo Dave, that remodel is gorgeous!!!
  5. Growing up, my favorite, now closed Chinese place would send every delivery order with what I associate with my childhood- multi colored crisps that they called ' shrimp chips'. They were delectable pieces of crispiness that would melt in your mouth like a bit of the sea. In a rainbow of colors, white, pink, orange; the colors didn't change the taste. Unfortunately that Chinese restaurant has closed and none in my area offer these sweet yet savory treats. Does anyone have a solid online recommendation? I know they are loaded with MSG and salt but damn do I want some quality tasty chips!! Amazon wells a wide selection but I would like something simple and tasty and would buy in bulk. Any advice is very much appreciated. I cannot make my own as I do not even have a functioning kitchen as it is under construction.
  6. Why so secretive? Why not reveal your potluck recipe? I hardly think any of us would try to steal anything from you. The best way to get workable answers is giving full disclosure. Isn't sharing the point of this forum? That said I learned a ton from this thread so thanks!
  7. I really, really hope so! Even just using the range to heat a can of soup at this point would be a huge deal! I'm starting to second guess my floor stain and cabinet color, granite slabs, you know when it's not around it just makes you crazy mentally! And then the huge task of cleaning every.single.piece. Of china and glassware and serving platters and all the nice things from our wedding we haven't touched? I need to make sure everything has a home!
  8. This was the ugly before state. We are using the cabinets and some of the granite for our mud/ laundry room. Why are my pictures upside down?! They're not when I view them otherwise. All these upside down pictures remind me of an episode of Weeds.
  9. I know, hard to view. The neon chalk outlines show the gas cooktop, fridge, double ovens, dishwasher, etc. We have a lot of custom cherry wood cabinets plus a small narrow island. The paint job currently makes me nuts- I don't get the concept of a 'statement, wall or two. Light granite with ivory and gold tones, and a deep, grated sink. It's been a month with my kitchen looking like that. I am so sick of paper plates and plastic utensils- I'm going nuts. The room is long- about 26 ft but narrow, only 13 ft. We had the gas line extended from the garage as well. A large hutch will be home to a tv, with most of our wine glasses, a wine fridge, etc. Garbage disposals are illegal in our state hut everyone has one anyway. That's a way off.
  10. The way I was able to hook up with this opportunity was because I "liked" this chain (small and local) on Facebook and explained I have a degree it Hotel & Restaurant management and works for some major Northern NJ restaurants. It's not through a third party. Although when I think back to my days at working in corporate restaurants, especially Bennigans, I tend to think it should take a minute or less for a server to greet you, another minute for water, five for either cocktails, a glass or bottler wine, etc. when it comes to food delivery time I am a lot more lax. Although I loathe having my appetizer/ salad course cleared and being given my entree in the next 30 seconds. People need to be permitted to digest without controlling their order by holding a menu and not ordering entrees until the first or second course arrives, I hate that.
  11. Did this work? This is my freaking kitchen! I'm going nuts! Ok well if you view them sideways, maybe you get the idea? Not sure how to rotate pictures...
  12. No Liza, this is an independent job. It's not through an agency or anything. Gfron, thank you that was very helpful!
  13. I have recently been asked to do a secret "shopper" review at a New Jersey bakery staple that has multiple restaurant locations. I am used to identifying service and food issues, without making a face, a scene, or even returning food. I am generally on watch to make sure specials are recited (if not an insert in the menu) with prices. Bottles of wine, should be the vintage year listed, otherwise I anticipate an reasoning to the change, but it still bugs me (as someone who spent hours changing leather bound 2lb wine lists daily at a former job). I also don't like when a server uses the table to open the wine, or, which happens all the time, gives my husband the taste of wine when I am the one ordering it. None of these things permit me from enjoying a meal, they are most likely, minor annoyances I file away, but in this case, I feel it is only fair to give a honest report and the owners and management can take or leave my opinions. If there are any chefs or restaurant managers or owners out there, I would love to know what feedback you would appreciate. Full disclosure, I am not being paid for this, have a gift certificate for $100 which I imagine we will exceed. It just interests me and lets me enjoy two things I love, eating and writing
  14. I hate kale, sorry but I love meat. Looks delicious.
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