johnlockedema's Profile
Can anyone please recommend a place for a post rehearsal dinner in the Whippany, NJ area (preferably Italian)
There are at lest two Il Villagios in NJ; the one in the Powder Mill Plaze on RT10E is, and has been, BYO since it opened. You must be thinking of the other one.
ice cream maker
Buy a second container; if you want to make ice cream for a large group or party it's a hassle to wait another 24 hours to refreeze the one container.
Can anyone please recommend a place for a post rehearsal dinner in the Whippany, NJ area (preferably Italian)
Grato, fancier on RT10W, and Il Villagio, byo, RT10E both just up the road. Villagio will work with a nice menu with limited choices to make ordering and serving easy. You'll save a ton on the byo too.
ice cream maker
I have no problem making custard based ice creams in the Cuisinart. You do need to get the liner very cold; I usually lower the freezer temps below what I normally keep it when chilling.
homemade ice cream vs. store bought ice cream
I eat ice cream three or four times a year-and I make it myself. Just a note, I have the Cuisinart and not only do you need 24 hours in the freezer, but get your freezer as cold as you can set it to chill the canister.
Central or North NJ bakery with great hot dog/hamburger rolls
In the end we called ahead and reserved rolls and buns from Natale's Bakery in Summit, certainly above average.
Dinner Suggestions Morris/Somerset County
I like the Station restaurant at the train station in Mountain Lakes.
Think Grill - Union, NJ
A little pricey; and they also opened a Greek foodstore a few doors away, but I haven't been there yet.
What do you eat when you really don't feel like eating?
Progresso Chickarina or Italian Wedding soup.
bean frencher?
Yup. I'm a consultant, so I can drive there during the week as long as I'm not traveling.
Just how much can a burger take?
My burgers are cheap, I buy chuck and grind it myself. I just don't trust mass produced ground beef where it can be old dairy cows and mixed carcasses.
bean frencher?
Thanks, I'll zip over to Bridge and pick one up. This looks like a tool I could get the kids to work.
Just how much can a burger take?
I only eat fresh ground burgers-make them myself, or eat at a restaurant I trust. Supermarket or bulk purchased hamburger meat scares me.
Kitchen Gadgets You've Come Around to Liking
Cherry/olive pitter, and I never use it-I let the kids do it and they have a lot of fun for about ten minutes before they realize it's work.
bean frencher?
Anyone use one of these?
http://www.bridgekitchenware.com/browse.cfm/bean-frencher-clamp-on/4,5351.html
I just saw Jamie Oliver on TV make a very nice frenched bean salad and I'd like to make it for a family picnic, so I'd be making a lot-do these tools work well?
Is "flank steak" not a steak?
I agree; I'm not one to tell Peter Luger's or an Italian enjoying his bistecca alla Fiorentina that it's not a steak because it's served sliced. I was just trying to get into the mind of Susan's friend.
Is "flank steak" not a steak?
I'm thinking maybe your friend doesn't consider it steak because it's usually served sliced, rather than a whole piece of meat to each diner?
Wedding After Party Eats!
And James Beard's onion tea sandwiches
http://whatscookingamerica.net/Appetizers/OnionSandwich.htm
Wedding After Party Eats!
You're a brave man. Slice zucchini on a mandoline lengthwise, grill on a ridged grill pan, wrap and toothpick around small mozzarella balls, season and drizzle with lemon juice and olive oil. You can make one day in advance.
Toast baguette slices cut diagonally, schmear with goat cheese and top with piquillo peppers (Trader Joe sells jars not too expensive).
Do the same with tapende in place of the peppers; most supermarkets here have olive bars, it's easy to make at home with your favorite tapenade recipe.
Do something retro for kicks; Swedish meatballs, celery sticks stuffed with cream cheese and sprinkled with paprika, etc. And who doesn't like mini hot dogs wrapped in pastry? Save yourself some work and buy the Cohen's brand. Lowbrow, but you won't have one left over.
A few days ahead you can bake off wonton skins lined into mini muffin tins and put them in airtight containers. Place on a baking sheet, stuff with jack cheese and chopped green chiles, or mozzarella and softened diced sun dried tomatoes, or whatever you like, and bake until the cheese melts.
Difference b/w "Transparency" and a Consume
Looking at the use on the menu, it appears it's a clear herb infusion, rather than a stock based consomme that is clarified. Bit of an affection, really.
canned potatoes
Anyone else use these? I can't make fresh potatoes come out as well as some drained, rinsed canned potatoes that are cooked in butter until crispy on the outside, tender inside, and showered with parsley.
I know in Italy it's easy to find vacuum packed parboiled turned potatoes that get tossed around a roast or chicken, but I've never found those here.
If you've never opened a can of potatoes you may want to try them someday.
kick'in it up
Finely ground white pepper? A little garlic scraped and melted with some coarse salt?
Help finding waterfront restaurant, 60 people, great food?
I held a week long training event at Molly Pitcher, with breakfast and lunch provided, and fifty or so hotel rooms booked. The event ran wonderfully, and the food was very good.
Apilco "restaurant quality" vs "Consumer Grade" from Bridge
I live within a short drive to Bridge, and I went yesterday and bought some gratin dishes. Very happy with them, and the instore (er, warehouse) experience.
