I've never had cream in pesto anywhere. (I also agree with MGZ that it usually has garlic.)

However, I have seen restaurants offer a "pesto cream sauce" -- which is adding pesto TO cream. But that's intended to be different than the pesto itself.

Thanks. Sounds good, but that's pretty far off the turnpike for this particular meet-up! But I'll make a note of it for a separate trip!

It's not that I love the turnpike, it's just that it's the one common major road we can both get to fairly easily.

I'm looking into Edison and all their choices too, but don't have a sense of what the Mother's day crowds will be.

Our family has usually avoided going out to eat on Mother's Day because of the crowds, bad service, etc.

Growing up we had a favorite strip-mall Chinese restaurant with great food (long missed Mayflower in Morristown). We'd go, bring Grandma, and have a great meal with no crowds!

Now we'd like to meet my parents with our kids if we can find something else like this -- casual is fine, neither Mom or I are hung up on a "special" Mother's Day meal -- we want to enjoy the food and each others' company.

We're in South Jersey, they're in Essex County. Typically we meet in the Cranbury area, or Princeton. Suggestions off the turnpike are fine too.

So -- ethnic, casual, whatever -- any ideas on someplace most families wouldn't go for Mother's Day but 'Hounds know are worth eating at??

We'd mostly been using the paper list (sometimes envelopes, sometimes the magnetic list), then tried the white board (which was the way to remember those odd things we were out of -- that were later copied to paper).

But a couple months ago we started using an app called Avocado. It's designed specifically for couples to share information -- whether it's appointments, lists, etc. We joined during Beta so it was free, there may be a cost now.

It is very handy! We have a general Grocery list, a "Things" to buy list (stuff for non-grocery stores of any kind), and some specific lists for other stores (BJs, TJs, etc.). What I like is that you can "cross" things off the list, but they stay there, crossed off. So the next time I need to update the TJs list, I can "un-cross" the peanuts, trail mix, salsa, etc., that we always get at TJs. So it's not retyping things every time.

This way either of us can add to the list. It's also cute in that it gives you little pats on the back ("Getting things done" etc) when you cross something off the list.

We've had far fewer forgotten items since we started this.

I posted this on the Jersey board, but it seems we get more discussion of South Jersey places on the Philly board. So I'm hoping someone here might have tried this place.

La Cita on Route 70 has some great reviews on Yelp for inexpensive and delicious Mexican food. But I'd like some 'Hound experiences, if anyone's tried it yet.

My daughter has requested Mexican for her birthday dinner on Sunday. She's turning 12 and I'm working on building some Chowish values. Given the choice, she said she'd rather try something different at a little restaurant than just get the same "typical" stuff at a chain. Brings a tear to my eye! ;)

Given finances, we don't eat out very often, so I'd like to make this a treat. So I'd love any feedback from anyone who's been there.

Thanks!

This place on Route 70 is getting some great reviews on Yelp for authentic, inexpensive and delicious Mexican food.

Any 'Hounds try it yet?

My daughter has requested Mexican for her birthday dinner out on Sunday. She's turning 12 and I'm working on building some Chowish values. Given the choice, she said she'd rather try something different at a little restaurant than just get the same "typical" stuff at a chain. Brings a tear to my eye! ;)

Given finances, we don't eat out very often, so I'd like to make this a treat. So I'd love any feedback from anyone who's been there.

Thanks!

I haven't made it, but most of the "copy cat" versions online seem to call for half Jiffy cornbread mix and half yellow cake mix. 1 to 1 for small Jiffy boxes of both, or 2 boxes Jiffy cornbread mix to 1 regular size cake mix.

I have to think that there has to be a way to do a homemade version. My cornbread is from the recipe on Chow. But it's a typical crumbly one (in a good way I think).

I hope someone else can help. But the Boston Market kind is sweeter even than most Northern cornbreads.

In this economy, eating out is a much bigger treat than it used to be. But we're treating ourselves to Sapori in Collingswood for our anniversary tomorrow.

I've read lots of good comments. But was wondering:

* Any must-have dishes or stand-outs?

* Anyone have any experience with the "Chef's Choice" menu -- how it works? How it's priced?

Thanks! We want to make the most of our celebration dinner.

Swenson's came later. There was a real Woolworth's there. I just remember going to the Bunny Hop as a kid and getting grape ade to drink (it would have been a treat). They had sandwiches named for the different schools in town too I think.

A non-diner diner is a good description. There was a Rickel's, Sterns (later Macy's), Thom McAnn shoe store, a record store....

And this is just back to the late 70s early 80s.

We're researching places for an elderly relatives birthday dinner out with family. In looking up the suggested places (trying to find something to meet a range of tastes and ages), I came across this on a pizzeria;/restaurant menu.

They have a $3 additional charge "per pie" for "pizza service" in the dining room. So if a large pizza is $13 on the menu, it will be $16 in the dining room.

From the look of the pictures on their Web site, there's a casual pizzeria side (basic booths) and a separate dining room with table cloths, etc.

Here in NJ there are plenty of such places, and we've done large group gatherings at several (on the other side of the family, in a different part of the state).

But I don't think I've ever seen a charge (no less per pizza) for "service" to the dining room. And we've certainly ordered pizza for some of the group (especially kids) while others had full dinners.

Anyone else run into this?

On his farm's site, under farming, it says:
"I hesitate to use the term "farming" since any real farmer would laugh at our small, amateur operation. This is a "gentleman's" farm, to put in nicely, but we enjoy the work and the food. Tom, who lives just down the road, handles things for us when we are not there. [snip] It's fun. It's good for the kids. We also like eating what we grow. At least we know what went into it (and what didn't)."

So he does know that he's not a "real" farmer. Hey, if I ever had the means to do something like that, I'd love to.

For now, I have to settle for my raised box gardens and 3 hens, here in the suburbs.

I'm thinking of making some homemade spice mixes, herb salts. etc. Then, if I'm happy with them, giving them for gifts this Christmas.

I heard this on the Splendid Table podcast:
http://www.publicradio.org/columns/sp...

With herbs growing like mad, this could be a great way to capture these flavors for use later. I'm also open to doing "seasoned salt" or spice mixes for handy basic flavors.

Anyone have any experiences to share? Any favorite flavor combinations, or ratios?

I don't have a specific recipe in mind, but I've seen/had both strawberry and cherry cakes that would give you the red -- even if you still decided to "up" the red with a little food color.

I bet you could do something great with pomegranate juice too.

My husband and I will never eat escolar again -- it's sometimes also known as Hawaiian butterfish. It was not a pleasant experience and every time I see it on a menu or in a recipe, I really wonder why there isn't some note that -- at least for SOME people -- it causes an unpleasant reaction.

It was only after searching that we found the cause.

I guess I overdid the "grease and flour" step of the bundt pan preparation... I really thought I'd tapped all the extra out well enough. The cake came out of the pan perfectly, but there are small areas of greased flour baked into what's now the top of the cake.

I'm brushing as much as I can off as carefully as I can with a pastry brush. But some is stubborn, and I'm trying hard not to wreck the top of the cake.

I already know that I'll increase the volume and thickness of the caramel glaze I'm topping it with to help hide it. But I'm hoping no one will get the taste of oily flour. Not a good addition to Easter dinner at the in-laws!

Any suggestions? Any tips for next time for how to prevent cake sticking to the pan but also avoid these pockets of flour?

During some great family vacations in "PA Dutch Country" (mostly Lancaster County), we were introduced to ham loaf. Sometimes we can get it at the local "Dutch" market that has some Amish bakers and butchers come out.

One year we stayed on a farm B&B. The owners weren't Amish, but had lived in the area all their lives. One morning the abundant "country breakfast" spread included ham balls -- which were the same ham loaf mix formed into balls. Then they were baked with a syrup over them. That particular meat mix had a little extra ground clove in it and it was wonderful!

I haven't tried making either myself yet, although I did pick up a local cookbook. So I may just have to dig it out and try some of our favorite treats!

I'd try an Italian market if you have one. You made me curious though, so I had to look. Ronzoni and Barilla don't list it as one of their shapes. But Creamette makes it:
http://pasta-products-creamette.newworldpasta.com/Rings-ZX1510000019ZX15

Don't know if htey still have them, but apparently Trader Joe's did: http://www.thekitchn.com/trader-joes-pantry-anelletti-p-47644

Or online:
http://www.amazon.com/Anelletti-No-To...

Good luck!

Thanks! We did spray it well and had absolutely no problem getting it out of the pans/molds.

We did lower the temp, but maybe need to lower it even further.

I did check out the reviews, but unless I missed one, I wasn't clear on the strange hill forming in the center of both pans. So I thought there might be other tricks to using the silicone.

It does turn out cute, even without doing any fancy frosting or decorating. Just buttercream and sprinkles and it looks like a giant cupcake.

My daughter got one of the "as seen on tv" giant cupcake pans for Christmas. Tomorrow's her 11th birthday and she wants to make one for her friends.

We've used it once. While it worked overall (and looked cute), the center of the cake in both "pans" rose up into a dome and the edges were a little crispy. It took quite a while for the center to be cooked, so the edges got a little brown (not burnt).

She's using a cake mix, because these are her first tries at doing cakes completely by herself.

We trimmed off the "bumps" on both baked cakes so we could to assemble it. So it worked, but was a little smaller since the extra cake was trimmed off so the pieces could be stacked.

Any tips for baking in silicone pans? Do you adjust the temp or timing? Any ideas of how to keep the "mounds" forming in the middle?

Here's the pan:
http://www.amazon.com/Allstar-Marketi...

Is it opened evaporated milk? Or you're just trying to get rid of it?

It sounds a lot like something my mom used to do. When I was a kid, when my mom made pies, she'd take the leftovers, roll them out, spread them with softened butter and sprinkle with cinnamon and sugar. Then she'd roll it up, slice it, and bake each "spiral" cookie until they were cooked through and slightly crisp. She always called them snickerdoodles, because that's what her grandmother called them. Slice them thinner though (not like sushi) so the crust cooks through.

I guess you could replace the butter with the evap. milk if it's opened and you just want to use it up. But I wouldn't do too much, just a coat for the sugar and cinnamon to stick too. Too much of the milk would leak and possibly burn to the pan.

It all depends on how much cocoa (or chocolate, I'm sure) you add. I like to add the dark cocoa. If you add a good amount, it can get a little closer to a mole type flavor.

Every time I make chili, I kind of "wing" it -- in terms of ingredients and quantities.

I was just going to say that I add some unsweetened dark cocoa to my chili. It adds some depth to it. It doesn't taste like chocolate, just a little "something."

Thank you very much.

I know on many other boards/blogs I read/comment on, there is an option to "subscribe" or follow a thread when you first add a comment, and then still the option to unsubscribe or stop following a thread at any point later. It is VERY useful for just the situations described here.

(To be honest, I learned things from all of your comments -- having never really explored options after registering years ago. I don't think I need any more email notifications though!)

Well, it helps if you're in an area with easily obtained and inexpensive Mexican ingredients!

I agree there are many Mexican dishes that can be made very inexpensively (and we make our share). But if you're not in an area where some of the ingredients are popular, chiles and avocados and cilantro can get more expensive.

Until I read "Artisan Bread in 5 Minutes a Day" I was terrified of yeast breads. I know it's not everyone's cup of tea (slice of bread? ;), but it's allowed me to get over my fear and do lots of kinds of bread. Now we also make our own pizza dough every Friday (not from 5-a-day book) and it's easy!

Now, pie crust on the other hand, I'm determined to try one of the "sure fire" easy recipes people rave about and see if I can get over that fear too. Mom always used frozen, then the roll-out kind when they came out. So I learned young that it was hard!

ETA: I've never made my own cheese, worcestershire sauce, or pasta either. (Unless you count spaetzle as pasta!)

Watch for sales on pork shoulder. Around Easter or Thanksgiving, our supermarket has those "free turkey" deals if you spend enough in a couple-month period. It used to be easy for us to make the cut. BUT one year they allowed you to sub an alternative -- pork shoulder. I did it low and slow in the slow cooker (not having a smoker) and it was delicious. And I've seen it on special very, very inexpensively. So don't be afraid of it as an expensive cut!

Knowing the very Italian families I've grown up around, they didn't have the Italian desserts because that expected your failure, they had them because it wouldn't have been a holiday without them! I haven't been to an Italian holiday meal without an abundance of each course, and especially desserts!

See, I took so long to reply that I didn't even see the replies you got after I first read your post. So we have similar ideas.

Don't worry about "seeing it" so long on the stovetop. It shouldn't take too long to reduce (and yes, I agree to add seasonings) and keep the chicken separate while you do it.

Let's see. There are several ways you could go with this. These are off the top of my head -- literally thinking about what I'd try myself.

One problem may be the wine. Different red wines have such different flavors, that perhaps the one you used didn't work with the lemon. (It may just be me, but I can't figure why you'd need a half lemon in this particular recipe.) Also, sometimes I find I need to use less wine in a recipe I'm doing in the slow cooker than if I were baking it or even braising it on the stove top; so it doesn't really make sense to me that the instructions had the exact same measurements for both cooking methods. That's also a lot of vegetable oil. I never need to just add oil to a slow cooker -- and it even seems too much (to me) for a baked chicken dish. If you saute something in olive oil, it adds flavor of course. But this doesn't seem to add anything.

Were these boneless, skinless chicken breasts or bone-in, skin on? That make make a real difference, since boneless chicken breasts don't always work as well in the slow cooker (in my experience) and can get dry and overcooked.

You asked for suggestions -- here are some things I'd try myself. First, I'd separate the chicken from the sauce. If it's possible (if it's separated), I'd try to skim off some of the vegetable oil. If they are still in there, I'd get rid of the lemon slices.

If you want to try to keep the sauce at all, try reducing it on the stovetop. It may be that the wine didn't get to reduce at all in the slow cooker and the flavors didn't develop. As it reduces, taste to see if it needs a little more salt or more garlic or other seasoning.

IF you actually like the sauce once it's reduced, I'd cut up the chicken, add some sauteed carrots and (if you like them) mushrooms and heat in the sauce, to serve over noodles or rice.

If you don't like the sauce (or have more than you want to eat that way), even when it's purple, that chicken can be used in most other ways you'd eat cooked chicken -- on a salad, put it in a homemade soup, in a wrap, get creative. Once it's out of the sauce (if you need to, you can rinse off any remaining sauce if it's that bad), you can do anything you want that can tolerate (or cover) the remaining wine taste. Sometimes with leftover cooked chicken, we do "chicken stew" which is really kind of a like a leaner filling for chicken-pot pie -- simple gravy (even made from broth with a roux), carrots and celery sauteed, peas and any other veg, then cubed chicken -- all served over toast, noodles, or rice.

Good luck! There's always hope with chicken one way or another.

(Slow cooker recipes can be really, really delicious -- but as you've found, the just "dump and go" don't always work well for me.)

ETA: I had to look up "OAMC" to find that it's once a month cooking. Which explains the freezing directions before it's even cooked. I'm all for cooking ahead and reusing leftovers, but this recipe wouldn't entice me that this particular OAMC plan would give me a month of tasty meals!

My grandmother always did that too. But once she had a dinner guest who took offense -- she thought my grandmother was checking to see if she'd stolen the silver! But it's a good habit to make sure silver didn't get accidentally dumped in the trash!