sabg

does anyone use any special type of salt for the lemons. i bot 2 diff sea slats this weekend...one from spaina and one from france...can't believe there really is difference. they were inexpensive at the reg supermarket..i can't iamagine getting into the really expensive, beautifully packaged article

i have friend in new orleans for 3 night next week and wants it to a culinary experience. i have not been in 10 yrs and dont know to pass on outdated info. can i get some help?

did you use the processer with the steel blade? i did that once and got a whole big bunch a glue. i have a vita-mixz and that did a great job with out the gluey texture but ususally i just mash witha pot masher really well or use electric mixer, seems to eliminate the glue texture

i almost always pack my own food for a flight..chees, fruit, crackers, roast turkey. even if you have to buy it AT the airport, it better than inflight. i have triend everything from kosher to vegetarian...couple extra waters help too

i am also a big believer in the rebound to lift the spirits..make a list of the opportunites you turned down because you were involved and start calling them...also love love love mac and cheese, or big huge bowls of thin spaghetti with lots'o butter good grated cheese and pepper..unfortunatly for me alcohol would make me weepy

throw it in the deep fryer !!!

has anyone been? are they open? i am wait listed at per se, can't believe how excited i am about a possible maybe

thanks, i never would have thought of that until the flames started shooting from the oven and setting the cabinets on fire

i will making (buying) a turkducken for my upcoming gourmet club. i need some snazzy sides. i know the bird is a lot on its own but want to add something interesting that i make on my own. also any wine suggestions?

also very interested in what you were doing with the balsamic,beef and blue cheese. going to try out the lemon tonight

i had the best creamed spinach ever on friday at frankie and johnnies in hoboken. everything was great. the spinach was even better l/o the next day.

when i do duck in the oven i pierce it numerous times during the cooking process. amazing how much fat they can hold and still look so svelte.

i love barbetta. good food and soooooo sooooooo lovely. italian

i do few 30-50 parites a year an what i have found works best for me is everything room temp or cold. i did a party last year for 40 and laid out all the food at once and people could just graze wasntsure if it wuld work but it did. chicken marbella from silver palate (small drumstix only) always a winner salmon on the grill (you can do early in the day) gravlax ( you can do day ahead) orzo salad with chicken orange and pine nuts and mint filet mignon sliced over salad green salad olives bread some of those ready made spreads from costco you can steam some vegs the day ahead, baby carrots, asparagus, add some soy dressing, sprinkle with sesame seeds and it looks great you don't even need knives are you doing cocktails and wine? just wine really keeps the cost and hauling down. if you are having cocktails, i would really recommend a bartender.

my best meal EVER was the tasting at jean-george. i want to look at the menu see unusual combinations. there is very little i dont like except for korean and i think it due to lack of knowlege. love thai, japanese, french. has anyone been to atelier at the ritz-carlton on cps.

i am looking for a GRET restaurant in the theatre district. husband and i going to show on a week night and are having dinner first. an evening in the city w/o child is very precious to us. i would like to be able to walk from dinner to the show. 20 min or a bit more is not a big deal

my grandmother used to make a hot pepper jelly (had sugar in it) and she served it on crakers and toast with cream cheese. bleieve it or not it was great. i will look for the recipe this evening

There is a lady who runs a shop specializing in Hot & Spicy foods in nearby Red Bank and she also recommends Los Dos Molinos. 119 East 18th St. (212 505-1574). Am anxious to try it myself... i am in the area. can you tell me more about the place in red bank?

this is getting interesting. what are you wearing now?

spikes used to be great. last few meals have been more than disappointing. was there on tuesday and it was lousy. they recently re-did the mill in sping lake heights. i was not impressed with food but they have a nice bar on the lake. i have had great meals at mahogony grill. there is very goood thai in manasquan. siam garden in a trip mall next to the train station. there is foy's in pt. he is one of the brotheres that had le delice (?) in ho hokus back in the eighties. very very good but without a doubt the smallest entree i have ever encountered. another great one is moonstruck in asbury.

kfc. i dont think anything beats greasy salty crispy chicken skin.

DONT KNOW MUCH ABOUT THE BARS EXCEPT FOR RODS IN SEA GIRT AND MERITAGE ON RT 34 JUST OFF THE PARKWAY EXIT HAS A NICE BAR AND A OLDER (MY AGE) CROWD. THEY ALSO HAVE A GOOD SUSHI BAR. THERE ARE SOME V GOOD RESTAURANTS IN THE AREA ALSO. HAD DINNER LAST NIGHT IN BRIELLE AT THE SHIPWRECK (NEXT TOWN OVER) IT WAS TERRIFIC. SEARED CHILEAN SEA BASS OVER SPINACH WITH CURRY OIL. KID HAD A PERFECTLY COOKED 2 1/2 LOBSTER. NICE DESSERT SELECTION BUT DID NOT HAVE ANY. I THINK CLARKS SOMETIMES HAS ENTERTAINMENT. OH, I HEARD THE ROADHOUSE IN ASBURY IS FUN BUT HAVE NOT BEEN.

my mom used to serve them with some type of millky/creamy gravy. de-lish but i don't have recipe. any body have an idea? i was thinking fry them in some bacon fat for flavor then make a roux.

i was thinking about trying it next weekend 5-7th. there is a rib fest right down the street at the arena.

how was dinner last night?