Last night we made some uninspired burgers and there are two left. I thought maybe they'd make OK Sloppy Joe's, or turn into chili, or maybe tacos... but maybe there's something better to be done. Or some suggestions on how to do any of the above. What do you think? Worse comes to worst, we'll just have boring hamburgers again and be done with it. Whatchoo got?

I have a Macaroni & Cheese cookbook with a recipe for M&C with duck prosciutto. I've never found the ingredient, so I haven't tried it out, but that would be the first thing on my mind if I encountered the stuff!

I'm glad you love it! The one time I have had this dish, I found it too sweet. But I should try again!

http://www.themijachronicles.com/2010...

This is a thorough and excellent explanation of the dish.

Thank you so much, ren hoek! I'm glad I checked back. Those sound like terrific places, and I wish I'd been to both.

Thanks, everyone! I do love cooking, and this is all good advice.

Hi there. I'm getting married in August and my fiance wants to keep a kosher house. He doesn't cook much, so it doesn't represent much of a transition for him. I cook a lot, however, and the prospect is daunting to me. Happily, we're probably about to be given a lot of kitchen stuff in the immediate future...

In any case, I'm trying to figure out what I should be looking for, in order to keep an organized and efficient kitchen-space, while at the same time respecting the needs of kashrut. I also want to be considerate in our registry and not look like we're out of control registry maniacs.

So, if you were building a kitchen arsenal from scratch, given these parameters, what would you not want to live without?

Thanks so much! As it turns out, we ended up with a radicchio instead this week, but I will do this next time a red cabbage graces my fridge.

lucyis: Un-stuffed sounds like the way to go. Do you have a specific recipe for the meatballs and sauce? This is my first attempt at the dish (stuffed or otherwise.) Thanks!

Oh, wow! I'm definitely trying this.

Thanks so much, everyone!

I have a red cabbage on the way and a hankering for old world fare. Would it be wrong, bad, and less than tasty to make an Eastern-European-style stuffed cabbage with a red head?

Thanks, lwong! I live west of there, so I guess I walked the wrong way. None of the smaller shops seem to have Ho Fun in obvious places. Next time I will ask.

I hope that title doesn't get me pitched from here; I'm only looking for noodles! I have two gorgeous bunches of Chinese broccoli (Gail Lan, Guy Lon, Kai Lan, what have you) from my CSA, a terrific Pad See Ew recipe (www.thaitable.com/Thai/recipes/Pad_Se...)
AND NO NOODLES.

Two trips today (11am and 4pm) to Pacific Supermarket on 75th and Broadway (my usual Ho Fun purveyor) yielded nothing.

"Later," I was told the first time.

"We're all out," the second.

Where else can I find my wide, flat, rice noodles? I'm hungry!

Thanks again!

I ended up making it flawlessly green, and it's great (although runnier than I'd like.) I'm going back for another plateful soon.

Seconding Oaxaca. It melts very nicely (better, IMHO than Jack) and tastes great.

Awesomely fast reply, thank you. Since we're talking about layers... do you have a preferred order? I think guacamole on the bottom is a smart move to avoid discoloration, but what ends up on top?

If I make a 7-layer dip tonight, will my green guac be brown yuck by lunchtime tomorrow?

I had terrific luck with this recipe from Epicurious:
http://www.epicurious.com/recipes/foo...

It's not green at all, but definitely more on the bread side of cake, if that makes any sense. Not overpoweringly sweet, and very moist. I was going to make cupcakes, but got lazy and made two small breads instead.

A terrific crepe place here in New York serves their ratatouille under a goat cheese potato cake and with a poached egg on top. I pared that down a bit to roasted potato slices/wedges, a poached egg, and dollops of goat cheese here and there. It's a very satisfying single bowl meal.

Thanks so much for the backround, bobbyrab! I haven't been able to find anything about this place, and your info is great. I really appreciate it.

I've been talking to a coworker about a place he loved as a kid in Bayside, Queens, called Happy Robbins (or Happy Robin's, Happy Robbins', or some other variation) but I haven't been able to find any further information about it. Does anyone remember HR (and what it was actually called) and can you tell me about it?

Thanks!

The taco truck at 40th st and Queens blvd is my vote. Or one of them anyway. There's something special about these particular tacos. I'd pretty much never order pollo at any of the other trucks, but his is FLAVORFUL! Wow! Maybe I'll stop by tonight!

Little House on Clinton (150 Clinton Ave, Brooklyn) had excellent chicken & waffles when I was there a few months ago. It's small and doesn't look like much, but I cleaned my plate and almost ate it.

-----
Little House
150 Clinton Ave, Brooklyn, NY 11205

Graaggh... sorry. I just got drool all over my keyboard.

I've really enjoyed TJ's quite a bit every time I've eaten there. Unfortunately my patronage alone isn't going to keep them in business. Them, or anyone else, I guess.

The fish has been consistently far fresher and more delicious than anywhere within walking distance, and the staff is genuine and sweet. They goof some stuff up, but I have never had a bad experience.

I used to live less than a mile from this place, and there was nothing remotely as wonderful nearby for 20 years. Now visiting my folks seems more appealing!

Stay in business, little restaurant! I'll be there soon!

I guess you're right!

But chocolate covered chopped nuts sounds pretty good to me!

So you're on mom's side, huh?

Well, thank you. You are probably correct, and that's fine. So much for experimentation!

Thanks though!

In the CHOW window next to a number of posts this Monte Bianco dessert keeps popping up,
http://www.chow.com/recipes/10765
despite its obvious relation to a totally far off season. Regardless, it sounds delicious, and is something I'd like to try and make for an upcoming dinner.

I mentioned the particulars to my mother, who pooh-poohed the chestnuts. I asked if hazelnuts or macadamias would be better, and she replied, of course they would, but they don't have the same properties when cooked.

Now, I can name a lot of nuts, but I don't know much about what they do or don't do when cooked. Has anyone made this recipe before? Can I just use the nice nuts my mom likes and everyone will be happy? Does the softness of the chestnut matter? Or will this be just as delicious with chunks of nuts and chocolate. That's sort of what I think, but I defer to you, people who cook better and more often.

Thanks!