=Mark

My local paper, the Asbury Park Press in NJ as had mixed ideas as to how to cover local restaurants. While heartily endorsing local places like Far East Taste, they (understand that this reviewer was chosen to edit the NJ Zagat) managed to completly remove from the Zagat any mention of Monmouth County's oldest and largest Mexican restaurant, Casa Comida. The paper and reviewer have had a decades long history of dislike for this place, but in this case it seems to be a pretty obvious case of "I can do it so I will."

Check out Guadaloupe Cafe, especially the enchiladas with the red and green chile sauce. Refreshingly bold use of chiles.

I usually end up across the street at a neighbor who originally hails from the UK. Lots of great food and drink, great real wood fire in the fireplace, and several interesting English traditions that involve all the menfolk leaving the house before midnight, carrying around lumps of coal and blowing of trumpets and other assorted noisemakers at the appointed time...

Baked sweet potatoes with all that marshmallow crap.

He's got a painting of Rt. 46?

Didn't the undercover state wildlife agents have to buy the fish illegally themselves before they could sell it?

Yeah, and MTV used to play music videos...

Seems to be a bit of contradiction here. If a bag of salad is let go unrefrigerated long enough to produce "unappealing gas" then it is not exactly "100% fresh," eh?

Me and some buds are skipping the office party and are having our own at Bistro Ole in Asbury.

We had about 6 inches as of about noon today, and it seemed things were tapering off. Then, about 1:30 we quickly got into near whiteout conditions and are now up to 11 inches! It got to the point where snow was even accumulating on top of the gas light in my back yard... Doing up a hunk of Corned beef & cabbage for dinner.

Actually Tony B is into fast foods big time, they just happen to be privately owned roadside stands and barges moored in southeast Asian rivers...

This has since been rectified, but when Juanitos, a Tex/Mex place in central NJ first opened they had a CD changer. From what I could gather they were playing 4 discs of Mexican Mariachi music, and... A disc by Enya.

Lobster House on Fisherman's Wharf (just as you cross the bridge into Cape May) has delicious Clam Chowder, as well as Snapper Soup and French Onion. I always order from the outside bar in the summer and sit on the wharf and watch the boats come in and out while eating my lobster. Might be a bit chilly for that now. You can view the menus, etc. HERE edited to add link Wow, floppy hat avatar be back! Surprisingly, the best NE clam chowder I've had is at a rib joint in Atlantic Highlands called Memphis Pig Out. While wife Connie is from Tennesee, hubby Mark is from New Hampshire. I realize this is about as far as you can get from Cape May on the jersey shore...

The Village Bistro in Little Silver does a killer Roasted tomato and Vidalia onion bisque.

So, not to put too fine apoint on it, when we gonna do the next Han ah Reum / China 46 event?

Sorry, looks like I pretty well killed this thread....

I've been using a cheapie Old Thompson acrylic peppermill for years. It was like $15, is infinitely adjustable and uses a ceramic grinder that is warranted for life.

Does that mean you like them or not?

I got one of those 2.5 gallon Brita filtered water dispensers with the little spigot in the front. I refuse to play into the water costing 6 times as much as gasoline mentality that Madison Avenue has so succesfully foisted onto the public. Remember years ago when they had stories about the oil companies buying out or killing researchers who found ways to run automobiles on water? Imagine what it would cost now to fill your tank for a buck per pint?

I'll have to side with fifi, while agreeing with those enamored to enjoy the flavor referred to as "earthy." To me they taste like dirt.

Smug Trojan Shill Bastard!

I'm game. We could preface it with a shopping trip to Han Ah Reum!

Oh, soft shell crabs I love! Forgot to mention them... Love doing the "spider on a bun" thing, even when it guarantees a sploosh of spider guts onto the front of the tee shirt...

I've got a shrimp deveiner that actually works pretty well, and I've used it to do pounds of shrimp. I agree with the garlic press, just as easy to whack with the bottom of the closest vinegar, soy sauce, worcester sauce or olive oil bottle and remove the skins &chop. My other useless item is the single tine skewar that lets grilled foods do the "food spin" thing.

Extra large Alaskan King Crab legs. I have to admit that I've never had Dungeness crab and have always been curious about it. I'm frankly too lazy to be interested in tackling blue claw crab. The results don't justify the work unless I've had a few beers, and then I'm not sure if it is really the flavor or the delight of wailing on crabs with blunt instruments while buzzed...