MsSumida

OK..call me one of those over the top dog lovers, but they get the best. Every day, at 8:30 am and 5:00 pm Peri, Ginger and Cosmo get the best of the homemade and the best of the dry available. From veggies to fish, beef, chicken, yogurt and pork to snacks and treats...it's homemade

Carol Walter's of West Orange, just released 'Great Cookies", a wonderful, easy to use cookbook on....cookies. Great for this time of the year.

[As you came north the snow was less and less. Route 280 was a nightmere] I've lived in West Orange practically my whole life, and one of the first things I tell people is avoid 280 whenever it snows at all costs. One of the keys to geting up it is NEVER stop, just keep moving at all costs... When 280 had it's first few winters, schoolmates of mine would stand on the side of the road in snowstorms, when cars got stuck they would offer to push them up the hill for $50.00, and made TONS of money Nowadays, no one would even think of doing it, to dangerous and to many cars go up the shoulder. What you may want to consider is take route 78 and then go through the reservation...no hills to speak of that way, or, take 22 East to Springfield. If you need directions you can email me Sue

Best Provisons, Newark Hotdogs, Pastrami, Corned Beef, Roast beef, Beef sausages and bacon, bologna, salami, knockwurst....

The problem with most of North Jersey not having a Wegman's has nothing to do with demographics, rather the problem is space. Wegman's wants the stores And parking to have a huge amount of space at a cost within reason for them. There is really nothing available right now in those areas.

If I could figure it out...the Edison store is opposite Kam Man supermarket on Old Post Road. Please note, the Kam Man has been closed by the local Health Dept. for numerous violations. I have seen food being demo'd, fall on the floor, and then put back in pan. The fish is not chilled correctly many times, the tanks beyond gross, and the bathroom smells linger inot the main part of the store. The place, while intriguing with the huge selection, is not clean, and many times, filthy.

The liquor license application in NJ is over 15 pages long and requires you to be veted by the NJ State Police, NJ ABC and the Town clerk. All funds used for the purchse must show a significant 'paper trail' or risk losing the deposit. Also the amount of regulation, once you get a license is not incentive enough for many people, not to mention insurance costs, and all other tangibles. The amount of licenses per town was based on population during the 1940's (I believe) New licenses are supposed to be issued by the state in areas with increasing populations, and are supposed to decrease in more urban population areas.

As for another beloved Montclair joint on this forum, Blue Sky, my post 2 weeks ago was all but ignored [except by you Rail, who came to their defense] about my unpleasant brunch. I'm still reeling, not so much from my meal, but from the extremely unpleasant email exchange I had with Sherri, the GM. The fact is they included an 18% gratuity for all patrons for any size party and didn't post a notice. Sherri was completely defensive and unapologetic about this policy (though she said it just changed). Interesting how the automatic 18% gratuity is brought up again. On Oct. 5 Judy Ep wrote about the same problem. If I remember correctly at that time Sherri (GM) sad it was a computer error. Obviously it's not. I just wonder how many people 'double tipped', not realizing the gratuity was already in the bill. With all the restaurants in the area, this is one that won't see my business, as they seem to not have a handle or really care about their customer.

Some Nouveaus can last for years...most however just get flat and lose their youth and fruit. I always serve mine chilled, and I am a glutton for them when the vintages are good. I just love the young fruit, and lighter tanins (when chilled), and can drrink these wines way too easily!

Beaujolais Nouveau, if it's good, Beaujolais, or maybe an older Bordeaux

Best Hotdogs from Newark...say no more BTW-they are at Syd's

Costco in Wayne, NJ has sold Dom Perignon for just over cost. Many store owners buy it there and resell it (not legal), because they can't get any from the Wholesalers in NJ.

OK..to clear up some misconceptions...Costco prices on wine and liquor are overall better than most stores due to their lower markup AND special packaging they get. If you notice, many of the floor stack of wines and liquor are in slightly different boxes for easier access by consumers, thus less labor on Costco's part. Many top selling brands will be around the same price as larger stores and advertsing chains, because of the minimum prices set by the state. For example, it is illeagal to sell any wine, liquor, beer or alcoholic beverage for less than cost, but cost or cost plus Ũ.01 is accepatable. So, if Kendall Jacson Chardonnay COSTS the retailer ű.01, then it can be sold for that price plus whatever markup the retailer adds. (note: small stores can be caught between a rock and a hard place because of the extensive advertising by large chains...the large stores can buy and re-sell, and afford to charge the lower prices, while the small guy has to charge more...) The reason why you don't see many 'small wineries' at Costco has nothing to do with the state laws...it simply has to do with space and quantity issues..Is the wine going to be a big enough seller to make it worth the space???? So Rosie, you'll probably NEVER find Turley at a Costco (sigh), and Turley does NOT want to be sold there either. One or two people would snap it all up, and at a very low markup, it changes the perceived value of the wine. As for pricing, yes the prices change monthly. All pricing must be submitted to the state ABC by the 10th of the month for the following month. All the prices are finalized and 'sealed' by the 15th of that month. So between the 10th and the 15th, distibutors will send representatives to Trenton and the ABC to review competitors pricing. If they want they can then ammend their prices to match the competitors, or not. Costco does not get special pricing. All quantity and discount levels MUST be shown, there is no 'Blind Filing' (where quantity and price levels were not disclosed to other Wholesalers) anymore. BTW there are literally close to 100 Wholesalers in the state for all alcoholic beverages, many just carrrying a couple specialty items. Sorry for the long read..

Yes, however the last few times I went the meal was mediocre at best, and when I saw a Conditionally Unsatisfactory Health Dept. notice, I walked out. Down the block is Los Tapitos, very good, albeit slow service. Don Jose's in East Hanover is a BYO, and a carbon caopy of El Banditos' menu, and the food is VERRRRY heavy.

When I worked in a Mexican Rest. in Phila, many, many moons ago....we used to slice Jalepenos and let them marinate in gold tequila for a few days...then we would put a shot of that in a pony glass. The pony glass stood in a clean ashtray. On top of the pony glass we rested a slice of orange that had been dipped in 10x sugar. Over that we pured 151 rum, and you got it, we lit it on fire and brought it to the table. The idea was, the patron blew out the flames, did the shot of tequila, and then followed it by eating the slice of orange. The sweetness of the orange killed some of the heat of the Jalepenos.

When I road trip it, I have an old canvas bag that I put in the following, Old round but usable wooden cutting board (Doubles as a pot lid), old reliable 10" chefs knife (I've cracked more lobsters, crabs, clams and whatever with this old thing and it keeps humming), knife sharpener, bread knife (amazing what those knives can cut), pepper mill, salt mill, tinfoil, plastic baggies, a couple of slightly stained but still usable cotten kitchen towels-don't really care if I lose them, some basic dried herbs, a new sponge, and a couple of brillo pads. These basics make it easier for me in a strange kitchen, especially if we want to have a few bottles with dinner and don't want to drive.

I love Pernod, especially after a big dinner. On the rocks with water and a twist....yummm... There are pleant of Sushi preperations that just turn me off....but I just can't eat Foie Gras, I hate the mouth feel, the taste, ugh....I know I know, but it just is not my thing!! :) Now that I think about it...all sorts of Liver does that to me, beef, chicken, whatever, I REALLY hate liver! LOL

when I go to Ca. and want wines shipped back, I have the winery pack it for shipping, then go to a Mailboxes Etc, kinda place and ship it myself. That's basically the only way, unless you have a friendrelative in one of the 13 or 14 recipricol (sp?? :)) states. THen you can have the wine shipped there, and they can ship it to you. I've always shipped it as vinegar, olive oil or cherry juice.

Rosie, Look (but do not drink LOL) Arbor Mist (by Canadagua) and Wild Vines (by Gallo). If memory serves me correctly they are sweeter than Snapples and Arizona Iced teas...yeowww!

Try going to http://suzannesomers.com/Somersize, this is the web site for Suzanne Sommers, which is a diet similar to yours. I've lost 40 lbs is 4 months, still following it, and feel great. Some of her recipies are a bit off, but with a few tweeks the food is very flavorful.

For Pastrami and Corned beef, I drive to Best Provisions in Newark, I also get my Franks from there, especially if I need for a party. Thier kosher style deli is wonderful...by the way Rosie, do you like your Pastrami and CB lean or fatty????