kleinfortlee's Profile
Jewish corn bread
in fort lee, nj...go to michelle's for great jewish corn bread...a fantastic bakery...everything is terrific...in the king's/cvs plaza on rte.9w
Veal shank in this heat- ideas
torty-
definitely use a slow cooker (crock pot)...cut up veggies for a mirepoix, just add them without cooking...don't sear the meat, the color will be fine after cooking...cut an orange in half, squeeze in the juice and toss the orange in as is...add a bunch of your favorite osso bucco herbs (fresh and roughly chopped) and plenty of fresh smushed garlic...very quick and delicious...adjust the sauce to taste after taking the veal out
yummy...
bill
Can we talk about canned salmon?
bumble bee prime fillet, in the gold can...the best, no bones or skin
SUMMER PARTY/BUFFET MENU HELP NEEDED!
kathy,
1. you are entertaining job-related people...seems that you are their "boss"
2. you haven't entertained much...especially for a crowd of people
3. if you have a spare house...you have spare cash
4. you should be the dazzling hostess...not the harried cook
SO:
1. have the affair catered
2. a good caterer can supply a few people to serve, walk around with appetizers, tend a bar, keep warm foods warm and cold foods cold, clear used plates, set up/clean up, etc.
3. relax and enjoy your own party with style and class, instead of worry and concern
about the food/drinks
OR:
1. knock yourself out
2. make yourself a nervous wreck
3. spend hours agonizing over everything
4. cook where you have never cooked before, with no guarantee of success
5. not impress people who should be impressed
6. not get a manicure and a pedicure and a facial and a new oufit and your hair done
to me, it's a no-brainer
AND:
your guests will remember a wonderful party, not gossip about your entertaining faults
just do it!
bill
My first attempt at Carrot Cake
fleur,
that is the type of carrot cake i love the most!
but, i need a great recipe for it
do you have one?
thanks,
bill
let's share a cooking "trick"
i've been known to use paper towels to suck up grease...the quicker picker upper!
as the OP, i'd like to thank everyone for your creative and priceless secrets...keep them coming!
bill
help stock my new fridge
elissa,
i like to cook all types of foods...i really enjoy making my own fusion dishes, mixing and (sometimes) matching flavors...recently into asian, african, turkish, and indian cuisines...always italian, plus american church cookbook recipes
so, feel free to suggest eclectically!
bill
help stock my new fridge
maestra,
can you get the curry and chile pastes on-line? i've never seen them in any local supermarket? can you recommend specific brands?
kevin,
can you do the same for your sauces and paste, please?
thanks to all repliers!
Best hot dog joints in Jersey
jason,
callahan's does not exist anymore...has been a bank for about a year now
hiram's is doing just fine
Beer Can Chicken - is it safe?
that looks so cool...i just might have to buy it...thanks
the blurb mentions "up to a 12 pound chicken"...yikes, that's one big chic!!!
help stock my new fridge
yay! i finally got my new refrigerator (from my cheapskate landlord)
now...i need to stock it...i need your input!
i'm fine doing all the basics that i use...but, i would appreciate your input as to what else to keep in there
please suggest your favorite foodie items that you always have and use in your fridge...
expand my range of ingredients, chowhoundworld!
thanks for all your responses
bill
Pot Roast - no idea what to do
i agree with big jim's technique...no need to sear your roast at all... definitely use a slow cooker
his ingredients are okay...i rub the roast with a good deal of garlic powder and tabasco, add one can of coke, one bottle of chili sauce (the ketchup kind), one envelope of dried onion soup, any veggies that you like...cook on low for at least 8 hours...test meat for doneness...cook longer, if need be...remove the roast and check the thickness of the gravy, it should be perfect...if it's too thin cook on high for another hour with the top off, checking it once or twice...if it's too thick add some liquid (water, stock, red wine, etc.) cook on high with the top on, until desired consistency is achieved, eat the veggies too...tender, delicious, and foolproof!
Jersey Tomatoes
jersey tomatoes AND CORN are the best in this country
our mobsters aren't too shoddy, either...
thank you very much!
bill, a lifelong garden stater
Eggplant & Homemade Pasta... Ideas?
i make eggplant norma by adding the eggplant into a baked pasta recipe, with your ingredients + ricotta cheese + parmesiano/asiago (in it and on top)
Strange Pairings that Taste Uncommonly Good
freshly ground black pepper on fresh strawberries...yummy!
Sauces I assume everyone knows how to make...
yes, red horseradish...it has beets in it...can be found next to the prepared white horseradish in the refrigerator section of local supermarkets...gold's brand is widely available
the red is slightly, slightly sweet yet hot...i keep both in my fridge...it is commonly used with gefilte fish or to make a typical horeradish-included sauce pink (for aesthetic reasons)...try it...enjoy!
Jersey Top 10
j
ahhhhhhhhhh, don's!
spent a lot of time there...from it's tiny beginning to it's monstrous end
the pizza burgers and onion rings
memories for a lifetime...those were the days
wuz up wit you not giving a nod to the sloppies of town hall in souith orange?
we've been through this before
it's all good, man
how bout nettie ochs' cider mill on old short hills road in livingston/west orange?
What does cous cous taste like?
plain couscous, made with water (super easy) tastse like little nuggets of thick spaghetti
it's a chamelion pasta which takes on whatever you cook it with or pour over when it is finished cooking
all it takes to cook is: boiling water, adding it, turn off heat and cover for five minutes, then fluff
once you try it, you'll use it a lot!
my suggestion: try it first time using chicken broth...then experiment
ISO best turkey or vegetarian meatloaf recipes
yes, oatmeal in a meatloaf...great spongy texture
use instant oatmeal
let's share a cooking "trick"
re: another use for mayo--broiling fish
spread a thin coating of mayo on fish fillets (that don't require turning) before broiling them, maybe with a sprinkle of bread crumbs plus your favorite seasonings...it forms a very thin, crispy topping that keeps the fish moist
squeeze of lemon before serving
once you've tried this technique, you won't go back to just dry broiling!
Electric BBQ Grill
researched this and found it not made anymore...but found them on ebay
it's called the farberware open hearth grill/rotisserie
you can probably pick one up for about $50...why would you spend $600??
buy one
Broccoli Raab preparation
i chop broc. rabe into large pieces and throw them into a pot of pasta e fagliole soup towards the end of cooking...taste...add some sugar to balance flavor/acidity/bitterness, if necessary (same with tomato sauces)
Whatever happened to Green Goddess Dressing? [moved from General Topics]
me too, dommy!
--Bill
let's share a cooking "trick"
great ideas posters!
this one is not a trick, but it's a seemingly strange and unbelievable combination:
fresh ground black pepper on strawberries
let's share a cooking "trick"
thank you posters (and future posters)!
here's another trick:
to give a buttery flavor to your fried eggs (without much added fat) put a pat of real butter in your pan...when it melts swirl it around to coat and pour off any extra...much better than "butter flavored" sprays
Electric BBQ Grill
farberware...fantastic and inexpensive...highly rated...has a rotisserie attachment that does wonders with whole chickens and large beef roasts
highly recommended!
let's share a cooking "trick"
we all have many cooking tricks
here's one of mine:
for adding a deep, smoky taste to soups/stews/chilis etc. put in one teabag of twining's lapsang souchong tea (available in most supermarkets) while the dish cooks...don't forget to fish it out!
what's one of your tricks?
If I came to visit...
i would take you over the hudson river on the george washington bridge into new york city...where we could eat and drink ourselves around the world
then we would take the lincoln tunnel back into new jersey to watch the (american football!) jets crush the patriots in the meadowlands at giants stadium...cross the parking lot to the (horse) track and win a lot of money
then back into new york and repeat again and again...never going back to the same places or eating the same food twice...until we get tired of enjoying life
Has anyone tried 8'O Clock coffee and how is it?
(for the sake of this blog)
Eight O'Clock Taste Test May 17,2007, 6:00 AM
Procedure:
bought a bag of EOC Original (red bag) whole beans-$4.99/lb.
coffee prices ranged from $4.99-$18.99/lb.at large chain store
ground right before brewing, followed bag directions to a T
used tap water
Results:
I drink my coffee black
bouquet: fine
body: medium/full
taste: very good, slightly bitter, long-lasting flavor
Opinion:
EOC makes a very good cup of coffee...getting my day off to a sparkling start
Highly recommended for the price...a good everyday brew!
Ahhhh...to suffer for one's art.
Buy some when you run out of your present joe. I was nicely surprised, because I haven't had it in years. Will take the rest of the pot to work in my thermos...no Starbucks today. Ye$$$$$$$$!
Bill
Smoked salmon
megiac,
you are 100% CORRECT!
lox = salt cured salmon
nova = smoke cured salmon
lox is way too salty for me
but, nova is heavenly
