sabg

jean-george prixe fix lunch

i have not brined when i deep fry. i just inject and could not imagine it being better. btw, have you ever dep fried a prime rib??

i have to make this lamb and chutney tonight. what cut of lamb did you use? sounds just too good

i have the entire evening to focus on pot pies...i am going to make 3...one for me ...one fo rthe friend and another to freez...this will be my first time working with lard...a bit sacry but i have high expectations wow-whee, accoridng to the 5 people that sampled these pot pies...this is the best ever...my b-day friend that started me on this said...these have all my favorites things without being gunked up with all the stuff i dont like (i think she meant veggies) the lard and the pastry was a first for me and it came out just great...question on the lard, how do you know if it's really fresh? smell? i have passed this recipe on to many people already

i have the entire evening to focus on pot pies...i am going to make 3...one for me ...one fo rthe friend and another to freez...this will be my first time working with lard...a bit sacry but i have high expectations

quite a few of the clubs will let you in for the "day" to check it out...i think they id....can i still join in?

the part i liked was when he talked about how much women "like it"

no carrot celery or onion? the dumpling part sound just sooo good

i need to make a chicken pot pie for a friends b-day....there is nothing i can buy them and they love my cooking but pot pie affiiciando i am not...need the best recipe anyone knows...thanks

Personally, I would not recomend this place. But I suppose that's the beauty of it being America.... The Burg, however, I would give a thumbs up...it's my family's "ancestral home" and it has great food. If it's still around, there's a great Italian place by the Trenton Train Station...anybody remember the name of it? Expensive but excellent.... right across from the train staiton is lorenzo's ...steak place....excellent in the 60-70 ealry 80's....now very overpriced for what you get and they last 3 times there very disapointing...but a very attrractive bar with good cocktails..when i was a child they had water running under the bar ...it may have call a trough (sp)

any idea where sal might be now....is there a "what ever happened to?" for chefs...i am getting a bit obsessive about this and finding the cookbook..it was the first cookbook i ever bought at a restaurant and had signed by a chef....i have been in philly a few times in the past couple of weeks and it is bringing me back to the 80's before i went to work in nyc

so glad to find i am not delusional or at least not on this count. the chef name is not ringing a bell. i sure hope the cookbook shows up. there must be a way to find the book, i'll try amazon...thanks for your reply

it was in a town house i had wild boar on some type of cabbage, very elegant for cabbage cant remember the chefs name but his wife worked with him expensive, i remember( i paid). 130.00 which at that time for me was huge the had a clear raspberry liquor that was wonderful service impeccable..booth along one side chairs on the other i remember after chef signed the book i marked the entree my friend had, something with scallops not much but all i am remembering, just one of those all around great evenings you dont forget

does anyone remember this restaurant.? it was beautiful and i am pretty sure on pine street...they did private dinner thing in the wine cellar...i had an autogaphed cookbook which is now missing...asked 2 philly firends and was met with blank stares

maybe you can hel[p me out...diabetic also...have you ever used splenda to make ice cream...i e-mailed the company a week ago and have not heard back, thanks

this sounds just toooooo good. do you spread it out to look kind of like funnel cake or is it high? how high?

if you are looking for something hot...i make the chicken marbella from the silve palate for most parties...i use small drumettes prunes, capers, green olives, brown suger, white wine, lots of oregano...marinadeand bake...no one whats in it but everyone loves it...if you are interested i csan get the particulars (measurements) and post for you you can make ahead, it only gets better and it can be hot or room temperature

i love the rice paper rolls...how far in advance can you make them...will the rice paper dry out?

gotta a problem with jersey

have not had much experience with artichokes other than eating them...got 8 really cheap, steamed them last night and put in the fridge, took them out and they are BLACK did not use lemon..is there anything i can do with them? i was going to serve some cold and stuff some .

we moved from nyc the jersey shore also (exit 98). we also called it apple cake....had the jewish apple cake last year made by a mom from PHILLY...has to be a philly thing..i will research this more

REALLY? Man oh man you slay me. de-lish and very inexpensive compared to sea scallops...waterchesnuts are good also

PINEAPPLE WRAPPED IN BACON IS DE-LISH ALSO AND CANNED WORKS JUST FINE

we can't forget fusilli Jerry...did kramer ever make the other characters or just Jerry?

I think you lead a sheltered life -- sheltered, at least, from the kind of spectacularly boorish arrogance that can be produced by the combination of 26-year-old male + ridiculously inflated salary + aggressively hierarchical corporate ethos that constantly promotes the message that one is either a "player" (i.e., somebody who "matters," and thus whose every whim shall be indulged) or pond scum. The financial industry is particularly gifted at putting together this combination of factors, though large white-shoe law firms also field a strong team. The arrogance tends to be particularly unpleasant in the case of young men, because within the context of their offices, it is they who are the pond scum, regularly peed on by (and required to indulge the whims of) the real "players," who are typically at least 10 years older, with even more inflated incomes. In the time honored way of things, the young men then go looking for people that they themselves can pee on. It's not a pretty sight. Editing for spilling i had a boss like that in 80's..he was "IT" and everyone ellse was pond scum...i always knew when he got home at night, however nasty he was to me, his wife was 10x nastier to him...probably kicked his dog in the wee hours when i was not around