Curlz

I know you're excited about RM; am curious to see how it pans out, as friends in D.C. are less than impressed by it (except for the drinks, iirc). As for Mexican vs. Tex-Mex, I don't know if I've had great (real) Mexican food in NJ other than at Los Tapatios in West Orange.

Drove past there today...the sign says Coming Soon and Now Hiring, so they must be getting closer. Awnings are up...they read Bar/Grill/Brick Oven/Steaks.

Interesting. Never been to the midtown location, but the one uptown was good the few times I went (last at least 18 mos ago). More than anything, I remember that the guac was awesome. And expensive.

WOW. Crazy prices indeed! Just curious if you know if this place is related to the one on the upper UPPER west side (100th and B'way, maybe?). I've been to that one, and the food has been great each time. Of course, in NYC, you expect to spend $$$...

Since this turned in to a somewhat generic Lyndhurst thread, I thought I'd ask if any of you know about Greek Delights on Ridge Road in...North Arlington. It's just over the 'border' from Lyndhurst; it's in the small strip right after Jim Dandy's as you head towards Kearny--there's also a bagel shop in there. I'm wondering if it's connected to the GD in Montclair, which is terrific! Just noticed it today, but didn't have time to stop in.

Tell us more about Augustino's, please, Jon! While I like Trattoria Fresco, I just don't think of it the way I do (did) The Jefferson. Damn, I miss that place.

Oh, for a seat at the bar at The Jefferson...SNIF.

Update: Just sat down after spending almost 2 hours in the kitchen...made Miriam's recipe, and I promise you this will be an annual one for me! Thanks SO much for taking the time to type it all out, Miriam! The latkes are gorgeous and delicious, and every step of your information was golden as well. I did choose to carmelize some onion, and love the flavor that it adds. Had two pans going at once, one stainless steel, one non-stick, and I agree with you; the non-stick cooked a lot faster! Tomorrow, another full batch + one with sweet potatoes. And hopefully I'll remember to get the camera out! Thanks again. Happy Chanukah!! Curlz

Thanks, ladies!! Pam, your response to #3 really made me laugh! I'm definitely feeling better about tackling these...may even start today, but I'm still making room in the freezer, so it may be another day or two. Thanks again! Happy Chanukah to all!

Okay, I'm officially starting to feel like all of my non-cooking friends! I now have a 20lb bag of russets in the house from Costco. Ever see those? Each potato easily weighs over 1lb. NO KIDDING. But I figure that I'll have less peeling to do! :-) Embarrassment aside, I'm going to ask these questions, b/c I can do so here in the comfort of the boards, but have to know what I'm doing for next week's party! 1. I saw a woman on tv (Rozanne Gold, iirc) who par-boils the russets, lets them cool, and then grates them for the latkes. She said the starch that comes out in the par-boil helps hold the latkes together, and she only uses potatoes, onions and salt & pepper in them. They looked gorgeous... has anyone ever tried this method? She also said that you get better 'strands' of potato b/c they've cooked a bit and cooled, so you get more of a lace effect. 2. Any issue with using canola or olive oil instead of peanut? I generally cook healthy, so the idea of using such a heavy oil isn't really appealing--but for best results, I'll bite the bullet if I have to. 3. Are there secrets to keeping the lingering smell of oil out of my kitchen/house? As I mentioned upthread, I never fry anything, but even when I make popcorn, the smell sticks around for a day or so. 4. Just want to confirm that there is no reason to put a lid on the frying pans while cooking the latkes. I can't imagine I'd want the steam to be contained in there... 5. Finally, how much oil should be in the pan? A couple of inches? Again, I'm not used to frying, so I would tend to use less, not more. Set me straight, please!! Thanks in advance! Curlz

Okay, I'm going to push this issue...if my stock pot and my frying pan are the same diameter and I don't mind getting in to flip them, will it matter? I have 20 lbs of potatoes to do, so it's rather important that I figure out how I'm going to get them all cooked in some sort of efficient manner. Thanks! Scuba, I'm very jealous of your ability to do this outdoors. I'm not looking forward to my place reeking of oil for days on end!

Exactly the kind of info I needed. Thanks, Pam! Another question popped in my brain since my last post...I'm worried that I only have two good-sized frying pans. Before I go buy at least one more, I thought, "Hey--why can't I use my smaller stock pot? The oil won't splatter outside of the pan..." Any reason I shouldn't? Forgive me, but since I neeeeeeeeeever fry anything, I guess I'm questioning my normally good cooking skills!

I'm hosting a Chanukah party next week, and am wondering if I can make sweet potato latkes just by subbing the sweets for regular potatoes. Anyone know if I should make any other adjustments? Thanks in advance... Curlz

Directly from my friend, who is VERY particular about her sweets... "Allwood Bakery, Market Street. However, he can order them through Divine Delights on www.devinedelights.com. They have a more extensive selection, including coffee, strawberry, etc. They also make petit fours according to holidays. I tried some once; like all petit fours, they were sweet, but the variety (coffee, chocolate) got me." Go forth, and over-indulge!

A friend just mentioned these to me...said she used to get them from a bakery in Clifton. I'll ask her about it if that's not too far for you.

Uh, sorry! LYNDHURST!

Then I think you ought to check out the newly redone strip mall on Valley Brook Road between Stuyvesant Ave and Ridge Road! The only food in there is a Dunkin' Donuts, a long-standing pizza place (Mr. Bruno's) and a Chinese place that never seems to have any business. There is also a bank and a VERY busy Rite Aid. It's right next to town hall, the police and fire stations, near the train station, a few schools, has a huge parking lot, and you would get foot and car traffic. The strip used to be about 8 stores, but last year they started to re-do the facade to make it a 'transit village'; now they've added another small strip (Wine Country, Mandee (WHYWHYWHY?), and there are a few other small EMPTY/AVAILABLE spaces.

Eric, please remind me/us...you're only interested in places that have housed other food establishments, right?

I would bet that it's because people are out shopping for gifts, and (sadly) they don't do as much of that locally as they do at big malls. Or the new WF. Fwiw, I think parking is an important element for any future AHD location. If you want people to come with kids, they're going to think twice if they can't easily pull up, park and unload!

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Been there, done that. that's how I ended up at Morrell's.. If you do find it, let me know. The bottle is almost empty.. ← Scary how that panic sets in, isn't it?!? I TOTALLY understand! Will keep you posted...the guy at Shopper's seemed sure he could get it. If so, we're going to be quite happy! ← VERY pleased to report that Shoppers can indeed get Belle de Brillet! Was there today...RUN, don't walk!

Perhaps the Hoboken outpost of AHD should be called Pimpin' the Dog?!?

I've done a few searches, and since this thread gets so much traffic, it seems like a good place to post these hysterical food-related (not sure if they're artisanal) ideas for gifts. ENJOY! Why give a boring wallet when you can give this one?!? And these are also sure to please...

From the Frank & Fries thread... So I wonder...does this mean that Rahway is in need of another hot dog place?!? Eric, methinks you might want to chat with John as well as the folks at David Drakes and anyone else who knows about the town...

I think it is Friday, but you have to wait 'til the moon is showing!