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I use the Foodsaver Pro II Model. You should be able to get it NIB on eBay for ~200 vs. $300 on the Tilia website. Here's a link to eGullet's FoodSaver thread. do you mainly use it for meat? do you notice a differnece in the taste as opposed to just freezer wrap? i'll bet it looks a lot better

how do like that vacu pak? i have been looking at them for years, if you can believe that. after that chicken pot pie recipe, you are my god. on your say, i may own one by lunch. also if you have brand rec, that would be great

Ice wine has to be the most successful fraud ever pulled off in Canada. what is ice wine? have i been living in a jar?

i have not heard of the chicken spaghetti? any chance you have the recipe? thanks

is the wrapping and settling part where the collagen does something that makes it so tender?

i meant 25.00 dinner cert for 10,00 ten dollars

you can also get 25.00 for 100.00 gift certs for brandl on restaurant.com

i had 2 fabulous dinners BRANDL in belmar recently. app was perfectly seared sea scallops in foie gras butter, one of the most delish i have ever had, great menu and desseerts, byob spanos in pt., just had great chilean sea bass there last week. mahagony grill in manasquan, great cocktail, lovely setting and v good food siam garden in manasquan is excellenent spikes, i would not go near the place on weekend let alone 4th july, you could wait 2 rs. lots of people do and have wine on the sidewalk. they have mostly picnic table inside which is an issue for me with a back problem there is a new hotel on main in manasquan that is opening a restaruant this weekend but i cant remember the name burgers and beers, there is rods in sea girt, they also have a full menu i have only been to foy's once and i think i had the smallest entree ever served anywhere

i was watching a few bbq cook offs this weekend. i have a 8 lb brisket int the frdige i want to smoke. the champs say its takes about 12-14 hrs, i didn't catch their size. do you think it could be done in less time? i thought i had previously heard 5-6 hours

i go through this left over thing all the time...well, maybe its a little different....husband and i go to dinner...i bring home doggie bag and it goes into the fridge. i believe it's mine. he seems to believe if its in the fridge its open game. he now only has one hand and it only has 3 remining fingers remaining but still dosen't get it. please tell me i am correct on this

for 20.00 i am actually salivating..then i could enjoy the 100.00 wine pairing also. i know however it shakes out it will be memorable, i just dont see myself doing again next month and would like to be able to take advantage of as much as possible and still be able to eat for the rest of the week

is the 100.00 wine paring a set price? i lwould love to do the 1x1 but i cant do that and the wine. if you could only choose wine OR additional which would you choose? i am thinking add'l courses but would need confirm the price.

That's bizarre. We had the 2x2, and the additional charge was only $20.00. i just want to understand...a 2x2 is when you add an additional dish to course? thanks,

From a casual look at the menu as well as with the knowledge of the way quotation marks have been used by others (you are talking about quotation marks and not the brackets which enclose a parenthetic word or phrase, are you not?) I'd guess it was because The preparations or ingredients are being used in some highly imaginative way and that the author of the menu is taking some liberty with the generally accepted meaning of the word. "Oysters and Pearls" - You will not really get "pearls." "Confit" of Field Rhubarb - Although confit is used with great abandon by many chefs, you're not getting confit of duck or goose as might be implied by the word. I didn't see "haricot vert," but I didn't look very hard. I would add that Keller seems to use quotation marks where others might not. I can't explain why it's a "Cappuccino of Forest Mushrooms" and just a "Confit" of Tomato rather than a "Confit of Tomato" or "Capuccino" of Forrest Mushrooms. yes, i did mean quotations. it just seemed odd to me, but will not dampen my enthusiasm. not going until july but will throughly read every post until then.

just printed the menu and looking forward to my visit in july. i have a question. why are some words in the description of the courses in parenthesis? "confit" haricot vert" some are preparations and some ingredients

i have frozen pesto with the cheese added and not had a problem....should i leave the cheese out?

prime rib...i may do one for the husbands b-day...i have talking aobut it for 1 yr. how was the filet mignon?

was it fun? my 8 yr old fancies himself an iron chef.

i would have gladly paid for rosengarten, just that brunch was bad timing for me

can you get the 10 course at lunchtime?

should i be afraid to admit i am taking my son to see COOKIN on friday night. he saw it on the cooking channel and i got 45.00 tix, so its his friday night surprise. i have those 25.00 certs i got 3.00 at restaurant.com so i thought we wouldcheck out the celebrity deli for sammys and stage deli for big pieces of pie. al for the low price of 6.00 thanks to fellow egulleteers

can i get a little info on this? how did you do it on the stove top?

i'm a big a big believer in the sleeveless black dress in some kind of micorfiber..with pearls, heels and great earrings for le bern same dress with low heels and a pony tail for the others. i know a lot think they are dated but i still love a pastel pashmina with a black dress just in case you need a wrap

has anyone tried it with the foie gras in the middle? do you think i could use some kind of terrine? i would not need whole slices, would i? it just sound so good

that marrow custard has been there since the 80's and still one of favorite all time things