rozrapp
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Posts posted by rozrapp
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I place my eggs directly from the fridge into a pot and cover them with cold tap water. After the water comes to a boil, I cook the eggs for about 15 minutes. Meanwhile, I get a bowl ready with ice cubes and water. When I think the eggs are done, I remove them from the pot and spin them to make sure they're totally hard-boiled. (An uncooked egg will barely spin. A hard-boiled egg will spin rapidly.) Then I crack the eggs slightly and put them into the ice water for a few moments. The cracks enable the cold water to get under the shell, and it peels off easily.
Ok. now that we've solved that hard-boiled mystery... what do you do with em once you have them that way? Aside from coloring them?I use chopped hard-boiled eggs in the following:
egg salad, of course -- I like it with just lots of onion and Hellman's mayo
tuna (canned) and egg salad -- again, with onion and Hellman's
when making chopped liver
when making vegetarian (aka "mock:) chopped liver
as an ingredient in cauliflower grebiche (a Jacques Pepin recipe)
as part of a cob salad -- white and yellow chopped separately into fine mince
as a coarsely chopped topping for spinach and mushroom salad
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rozrapp - we recently visited Empire Szechuan and both my husband and I though it was awful in every respect. To each his own I guess.
aka "Chacun a son gout."
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But when she gave Le Cirque 3 stars, had she previously given it 4, or was that Bryan Miller's rating? That's what I'm having trouble remembering.
She had not reviewed Le Cirque prior to demoting it to 3 stars.
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We have found Hunan Gourmet only so-so, and our one meal a long time ago at Crown Palace in Marlboro was so bad that even my husband, who loves Chinese food, thought it was pretty disgusting. However, I do know a lot of people who like it. They have a sister restaurant on Route 35 North in Middletown.
We think Empire Szechuan is the best Chinese restaurant in the immediate area. It's located in Marlboro, on Route 9 North, in the Willow Point strip mall.
For Indian cuisine, I highly recommend Aangan, in the Chester Lighting strip mall, on Route 9 North, in Freehold.
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What about Lutece, for example. The Solltner days were before my time, but did it never have more than two stars? Maybe it was never a four.
Lutece had 4 stars for many years. I believe that dates back to when Craig Claiborne was doing the reviews and continued through the Mimi Sheraton and Bryan Miller periods. The first time we ate there more than 20 years ago, it was definitely in that higher firmament.
ajay Posted on Feb 28 2003, 12:41 PM
Didn't Ruth Reichel (sp?) once demote le cirque because of its supposedly shabby treatment of non regulars and super celebreties only to (re)award the fourth star in a review where she implausibly claimed to have successfully disguised her true identity through the use of an elaborate costume?When Ruth Reichl demoted Le Cirque from 4 stars to 3, her review was very unusual because it was in two parts. She wanted to see how an average Joe or Jane would be treated, so she had several meals there dressed in dowdy disguises. The first part of the review described the less than stellar treatment she received, which even included food that she found sub par. She then ate there, still in disguise, but this time dressed as someone with means. Both the food and the treatment she received were far superior to that of her more ordinary counterpart -- in line with what one would expect from a restaurant of 4-star caliber. This Jekyll-and-Hyde-type treatment is the reason she demoted the rating. As I recall, Sirio had a hissy fit and even placed an ad to try and counter what he considered a sneaky approach to reviewing. She did replace the fourth star eventually, but it didn't happen for quite a while.
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Just kicking off the dust here, I see I ignored Rozrapp's advice by dining at I Trulli on Friday evening.
When I read the first line of your post, Wilfrid, I couldn't remember for the life of me what advice I gave you that you might have ignored.
I knew that I wouldn't have advised that you not to go to I Trulli, since I have had several good meals there. Because your post was at the top of a new page, I had to go back to find my post and was both relieved and pleased to see that you only disregarded my suggestion about waiting until warm weather to try this restaurant so that you could sit in the garden. It appears that this was the official beginning (?) of your adventures in Italian dining. Was there a particularly reason you decided to start with I Trulli?
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Jessie & David's, the kosher deli in Manalapan, has fabulous fries. They are rather thick, crinkle cut, and made to order so you have to wait for them. When they finally come out of the kitchen, they're piping hot, crunchy on the outside and soft on the inside.
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When I first saw this question, I knew immediately what my first cookbook was but didn’t remember the title. I was pretty sure it was somewhere in the house – my husband insists that I am Queen of the Pack Rats
-- but I didn’t know where. Well, this afternoon there was water in our basement – a combination of the snow and today’s rain. So, we went down to dry things out. We then decided to spend a little time going through the mounds of stuff that any respectable homeowner accumulates in the basement -- throwing out some things, rearranging others, etc. And, suddenly, there it was – that first cookbook! 
There was a very good reason I didn’t remember the title -- there is none. It’s a book produced by the Westinghouse Electric Corp.’s Appliance Division, copyright 1950, put together by Julia Kiene, Director of Westinghouse’s Home Economics Institute. It was given to me round about that time. The cover reads as follows: This book is dedicated to my granddaughters and grandsons and ALL Little Ladies, and Young Gentlemen, who would like to learn more about the Art of Fine Cooking. Though the front and back pages have become detached and are ragged around the edges, the rest of the book – which totals 32 pages – is intact and in pretty good condition. The pages are illustrated with black and bright pink line drawings, and many carry the stains of frequent use.
On Page 2, there is a section entitled Regulations: Raise your right hand and vow you will never, never start cooking until you have first washed your hands. Really wash then, too, with good warm water and plenty of soap. If your Mother has paper toweling, wipe your hands on the paper towel; if not, then use a clean hand towel. Don’t ever use the corner of your apron!
Don’t start cooking dressed up in your Sunday best finery. You girls can wear a simple, little cotton dress, and always an apron. You will look your very prettiest in clean cotton dresses with an apron tied around your middle. You boys can climb out of your shirts, if you wish, provided your T-shirt is clean. Probably a clean pair of Levis would be best for you. Use your own judgment about the apron.
There are instructions about reading recipes and cleaning up ("This won’t be quite so much fun…"), and explanations for a number of cooking techniques.
Then come the recipes: Melt-in-Your-Mouth Muffins, Corn Bread, Gingerbread, Sugar Cookies, Peanut Butter Cookies, a Tea Party Menu, Hot Cocoa, Inexpensive Layer Cake, Quick Sponge Cake, Quick Mix Devil’s Food Cake, Mocha Icing, Party Icing, Oatmeal Peach Betty (“Maybe this sounds difficult…But don’t get discouraged. It’s really very easy”), Golden Cornstarch Pudding, How to Cook Vegetables, Creamed Fresh Snap Beans, Frozen Vegetables, Gary’s Hot Dogs, Pork Chop Casserole (We were kosher, so I had to skip that one.
), Hash Brown Potatoes, Tuna Fish Casserole (You didn’t think she’d leave this out?! 
), Range Burgers, and, finally, Breakfast in Bed (“Perhaps Mother would enjoy….”). The “art of fine cooking,” circa 1950.
The funny thing is, my mother never liked to cook
and never owned a cookbook in her entire life 
(though she did, at some point, keep a small spiral notebook in which she jotted down some recipes). I have no idea who gave this cookbook to me. But I loved using it, and it sparked a love of cooking that has stayed with me ever since. -
Rosie, I do agree that, at this point, the LI is not worth a special trip if you live a long distance away. But, yes, if you happen to be in the area, go for it.
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Thanks for the report although after reading everything that you had to say I am not sure if I want to try this place. The business with the knives is also such a turn off.
So--go back again and let us know if it is worth the trip!
Frankly, Rosie. I would take the Lincroft Inn over two places in the vicinity that you liked any day of the week (though we don't generally dine out on Saturdays). I am referring to Sogno, where we had a most disappointing second meal not long ago, and Osteria Dante, where our one and only dinner was totally underwhelming. Despite the knife glitch and my other quibbles, the cuisine -- at least what we tasted on this one visit -- is definitely worth a return visit for us. (It's only 15 minutes from our house.
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I'm on tenterhooks now. I rated it pretty highly.
William Grimes was on Arthur Schwartz's Food Talk program earlier today, and when Schwartz asked him what restaurant(s) he would dearly love to go back to, Grimes immediately mentioned Atelier. He felt it was the best new restaurant of the past year. So, if it's any consolation, Wilfrid, Grimes agrees with you.
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The Lincroft Inn is a restaurant that has been around for a long time. It stands on a corner at the intersection of Newman Springs Road (aka Route 520) and Middletown/Lincroft Road. According to the history provided at the front of the menu, this large, charming house dates back to the early-1600’s, with the current bar area being the section first erected. (It’s on the original foundation.) It served rather mundane food, much the same sort of uninspiring menu that can be found at the Buttonwood Manor in Matawan, Van’s in Freehold, and the Colts Neck Inn. After we moved to this area of NJ many years ago, we would eat at the Lincroft Inn every once in a while, but stopped going there – as well as to those other restaurants -- after we developed more educated palates.
When I read in Rosie’s Food Bytes that Eric Hambrecht, the chef at The Frog and the Peach, had been hired as the Lincroft Inn’s new Executive Chef, it certainly caught my interest. Hiring someone of that caliber obviously indicated that the owners were looking to significantly raise the level of the food. So, I put it on my “go to” list. Well, it has just been reviewed in this month’s NJ Monthly , by Valerie Sinclair, who had nice things to say about the food and gave it two stars. It immediately moved to the top of my list.
Prior to this visit, our last dinner there was about 20 years ago. My husband reminded me that we ordered roast duck, and I feel certain that if we had returned anytime during the ensuing 20 years, it would still have been on the menu. Well, not anymore! Now they are offering the more modern magret de canard (the menu uses the English “duck breast”). More about the food in a moment.
We called late Wednesday afternoon and had no difficulty getting a reservation for that evening at 7:30. We were seated promptly in what is called the Garden Room, their No Smoking room. It is completely separate from the main bar area, which also has tables, where smoking is permitted. The Garden Room has a low ceiling, lots of dark wood, and a large bar in one corner. The tables are a good size; seating is comfortable; lighting is low enough for atmosphere but high enough to be able to read the menu; the quiet noise level makes conversation easy; and – as I gleefully mentioned to my husband – no music!
(If you have read my comments on the pet peeves thread, then you know that, for me, this is a gigantic plus!!) As we were seated, we were given menus and the wine list, which has a Wine Spectator Award of Excellence. A basket arrived that contained some Italian bread, pencil thin bread sticks and, best of all, some very tasty flatbread. There was a small bottle of olive oil already on the table, and butter was provided without having to ask for it.
Since the reviewer had raved about the appetizer of grilled mixed wild mushrooms in a mushroom reduction with sautéed spinach, we decided to share that. It was, indeed, outstanding in every way. For the main course, I chose the duck breast in a demi-glace, accompanied by wild rice, mushrooms, and fava beans. The duck breast was plump and sliced into several large pieces. Cooked precisely as I had ordered it – medium rare – it was supremely tender, succulent, and delicious. The accompaniments were perfectly prepared with the sauce adding just the right touch. My husband chose the filet mignon with a foie gras sauce, accompanied by mashed potatoes and red cabbage. He raved about the meat, saying it was one of the finest he had had in a long time. It was also prepared exactly as he had requested – rare. He said that the sauce was superb and the accompaniments were excellent. For dessert, we shared a pear almond tart with cinnamon gelato. The pears and crust were good, but it was served ice cold, and I think the flavors would have been better if it has been served closer to room temp. The gelato was very cinnamon-y (if that’s a word), which we liked.
Our bill came to $80 before the tip. The mushrooms were about $10. The filet was the most expensive main on the menu at $29. I think my duck was $24. The dessert was either $6 or $7. We felt that prices were very fair considering the quality of the cuisine. No half bottles of wine. They do offer litres (13 oz.?) and wine by the glass. My husband’s glass of French red was $6.
Now, for a few quibbles. Better bread would be appreciated. Our server was pleasant and efficient, but he recited the specials and without prices. Although there were just two apps and one main on his “list,” I still think it would be better if they printed them out on a little card, with prices, and inserted the card into menu. (Another of my dining out pet peeves.) More important, someone needs to train the busperson not to take used knives off finished first course plates and put them back on the table for re-use.
My husband spoke up and asked that they be replaced with fresh ones. Of course, we needed sharper knives anyway for our main courses, and our server provided two gorgeous Laguiole steak knives. They do have excellent wine glasses. However, I think they should do something about their china – plain blah beige. O.k. for the food that used to be offered, but not in keeping with this new cuisine. Presentation was rather old-fashioned as well, and not particularly attractive. My main course plate was relatively small and oval-shaped. The rice was spread out over the entire plate with the duck breast plopped on top. And my husband’s round main course plate was rather small so that his food looked very crowded on the plate. Perhaps they don’t want to discomfort or scare off all the previous clientele by making things too stylish? Overall, ours was a pleasant and delicious dining experience. With other enticing items on the menu, we look forward to going there again soon. I’m sure you remember the slogan, “You’ve come a long way, baby!” That now definitely describes the Lincroft Inn.
The Lincroft Inn
700 Newman Springs Road (Route 520), Lincroft
Tel.: 732-747-0890
Open Every Day beginning at 11:30 a.m.
Mon. – Thurs. til 10 p.m.; Fri. & Sat. til 11 p.m.; Sun. til 9 p.m.
Casual Dress
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also how about foie gras or truffles?
The Manalapan store recently began carrying fresh foie gras from D'Artagnan. Two slices per package. $50/lb.
I haven't looked recently, but when the store first opened, they did carry truffles.
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I still have last Sunday's NY Times because our next recycling pick-up is not until day after tomorrow (if it stops snowing by then
), so I fished out the NJ section from the newspaper can. The restaurant reviewed on 2/9 was Siam, in Lambertville. As Rosie indicated, Karla Cook reviewed it, and she gave it a "Good" rating.Edited so that Karla isn't "cooked."
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Rosie,
Do you have to submit an answer for every category? For example, I don't do much Business Dining, so I can't think of an example that would fit for that category.
yes. it won't let you play unless you make up an answer for every question.
Dunno about that, maybe they tweaked the submission policy. They accepted my abbreviated response, I only answered a few of their questions.
I customized my name to see if they bombard me with junk mail and spam...
I did not submit a nomination for every category, and my submission was accepted. I chose not to make a nomination in certain categories because, in those cases, I didn't feel there was any NJ restaurant with which I was familiar that qualified.
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Quote: from RPerlow on 4:38 pm on Aug. 8, 2001
Technically isn't gribinis what remains after you render chicken fat? It's all the pieces of skin and onions nearly burnt and almost crispy. My brothers used to stand by the stove waiting for it! It's also an excellent topping or addition to chopped liver or egg salad.
Gribinis = Jewish Pork Rinds
Yes. But it is even better right out of the pan. We had it with eggsalad at Trio's in NYC which I think has closed. It is also served at Sammy's Roumanian.
I just noticed this post. Rosie, I think the restaurant where you had the egg salad was Triplets, not Trio. It was called Triplets because it was owned by 3 young brothers who were triplets. And you are correct that it closed a couple of years ago. However, there is a restaurant named Trio, on E. 33rd St., btw 3rd and Lex. The cuisine is basically Mediterranean, but the menu also includes a number of absolutely delicious Croatian specialties. (The owners are from Croatia.) Wonderful place.
Since this thread is actually about Casa Vasca, I might as well add that we went there for dinner once. I, unfortunately, made the mistake of not inquiring in advance if they had a No Smoking section. When we go there, we were told that they didn't. I will not eat surrounded by smoke, but since it was early -- around 5:30 p.m. -- the restaurant is not exactly around the corner from our house, and the place was not too crowded, we decided to give it a try in hopes that we could get through the meal without being smoked out. However, just after we were seated, people at the adjacent table lit up. We immediately got up to leave. The man who had seated us saw us heading towards the door and rushed over to ask what the problem was. When we explained my aversion to smoke and that it was my mistake for not having checked before we came, he told us that he would seat us in the back, assuring us that nobody would be smoking there. He was as good as his word, so I'm not sure whether they actually have a No Smoking area or not. In any event, it was a very tasty meal. It was quite a while ago, but I remember a house soup came with the meal, and then my husband had the paella and I had some shrimp. Plus we had an order of fried potatoes that were thin like chips. We probably had dessert, but ?? So, we were certainly glad we were able to stay.
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Last night, we continued our goal, as stated in my last post, of slowly making our way through the menu. But we can't get enough of their Thai wonton soup, particularly considering the frigid outdoor temps, so we started with that again. We then partook of Chao Koh ($16), described as "mixed delicacies," a variety of some of their appetizers. The assorted goodies were as follows: satay -- two each of chicken and beet -- with peanut sauce; keow krob = fried wonton stuffed with chicken; koong krabok = fried stuffed shrimp wrapped in spring roll skin; paw pia pak = fried vegetarian spring roll with dipping sauce; and curry puff = fried stuffed croissant with chicken and potatoes. The only things we had had before were the chicken satay and the spring roll. Everything was perfectly prepared -- the chef's deep frying abilities still amaze -- and delicious. Next, we ate Grilled Prawns with Chili Sauce ($17.90). Six nice-sized prawns were butterflied, grilled and then topped and surrounded by the sauce, which had a pleasant bite and much stronger after-bite. There were also vegetables -- carrots, broccoli and another crunchy vegetable that I couldn't identify. Terrific dish! It was served with the usual steamed Jasmine rice. My husband then decided he wanted to have Pad Siew, the stir fried rice noodles with beef and little broccoli florets that we had had on our first visit. It was still as good this time around. And another repeat for dessert -- Fried Ice Cream. Yum! Stay tuned for the next report.
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Unlike Wilfred and Ron Johnson, I would never think of tossing leftovers.
Its not like I want to toss them. They usually sit in the fridge for a while because I rarely like to eat the same thing for two meals in a row. So, if I have a dish for dinner, I just cant stomach the thought of having it again for lunch. As a result the to-go containers started piling up in the fridge until I just pitched them all. Now, I just clean my plate or let my leftovers go to the bus-tub buffet.
Actually, I don't necessarily eat the leftovers immediately, and definitely never for dinner the next night because I don't like to have the same thing twice in a row. I have found that most leftovers will last comfortably in the fridge for up to about a week. So, what I do is factor them into my meal plans along the way. Also, how often you might end up with a doggie bag depends on how often you eat out. I don't recall ever having more than one doggie bag in a week's time and then, it's only occasionally because, for the most part, I do try to order wisely in restaurants so that I can clean my plate.
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I always enjoyed eating at Ithaka when it was on Barrow in the basement level of a brownstone. We always sat in the back room, a large space which, though enclosed, made you feel as though you were eating in an outdoor taverna. The food was excellent, and prices were quite reasonable. They were forced to close because of a fire. I have yet to get to this new location but am glad to hear that the food's still good. Btw, Ithaka's sister restaurant is Kyma, in the Theater District, on the corner of 8th Avenue and 46th St.
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I don't think it's just French restaurants. Many American cuisine-style restaurants, and other restaurants in the US, at or above a certain level would not be too receptive to doggy bags. (Am I off base here?)
Whether it's French, American, "at or above a certain level," etc., I have never been treated other than with the utmost courtesy when requesting a doggie bag. As a matter of fact, at the more upscale level, not only do they carefully put the leftovers in a container, but then they put that container into an attractive shopping bag, one which often includes the restaurant's name on the outside. And they do not bring the bag to your table. Rather, the busboy brings a check tag, and you then pick up your bag at the coat check area when you are ready to leave the restaurant.
Unlike Wilfred and Ron Johnson, I would never think of tossing leftovers. Depending on how big a portion there is, sometimes there is just enough for a great lunch; other times, I prepare some additional items and use them for dinner.
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The doggy bag is one of those things Europeans find amusing about America.
Why?
Restaurant portions in Europe are generally not anywhere near the size of those in the US. Europeans are used to "cleaning their plates" when they eat out, and so the concept of the "doggie bag" does not exist there. I remember when we took a couple of young men from France to dinner at one of our NY steakhouses. Their eyes literally bugged out of their head when they saw the size of the steaks placed before them. And they made sure to finish every bite because that's what they were taught to do in restaurants, though I had the distinct feeling that, towards the end, they were struggling. However, sometimes, our ways can rub off. We have some French friends who have visited here a number of times the last couple of years because their daughter has been going to school here. When they come, they stay at her apartment. The last time we took them out to dinner, we all got a big laugh when it came time for the plates to be cleared. Henri had ordered fish, but was not able to finish all of it. As the waiter reached for his plate, Henri said in his best French-accented English,"Doggie bag, please." He then turned to us and said, "It will be a very good lunch."
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We were just at Gascogne last week celebrating my husband's birthday, and I have to say that our dinner was superb in every respect. One of the reasons we went there -- aside from the fact that we love the food and the ambiance, indoors as well as in the garden -- was because he was in the mood for cassoulet which is on their regular menu. He proclaimed it an excellent version. I had the magret which was perfectly prepared and succulent. Wonderful first courses were charcuterie (from D'Artagnan) and slow cooked mushrooms on puff pastry in a wine and truffle sauce. I don't remember what my husband had for dessert, but my warm chocolate cake with pistachio ice cream was delicious. I can't tell you anything about pricing on the wine and armagnac list because that's my husband's bailiwick. But I do know he was extemely happy to find a perfect half-bottle of wine for himself since I don't drink.
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On the Les Halles topic - Mr Bourdain seems to rate Scott Bryan significantly higher than himself as a chef and I'm to take his advice in this instance!
I'm with Bourdain. Count me among those who think highly of Scott Bryan's abilities and really love his food. And I have loved it ever since I first ate some astoundingly delicious meals when he was cooking at Luma. Since I don't drink -- although I have recently been making progress at acquiring a taste for sweet wines to accompany foie gras
-- I do go to Veritas for the food. And I have yet to be disappointed. Re: Les Halles. It's not so much the food that puts me off as it is the atmospherics: sardine-style seating, smoke wafting over me and my food from the scene at the bar, and deafening noise levels.
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If it helps with recommendations, I don't necessarily need my "replacement" to be in North Jersey - I'm actually in Central...
How about Le Rendez-vous in Kenilworth? When we discovered it not long after it first opened several years ago, we fell in love with it and had dinner there practically once a week for many months. Then, after not having been there for a very long time, a couple of weeks ago, we had dinner there again. We were the first to arrive at around 5:30, and Chef Sami, a lovely man, came out of the kitchen to welcome us back. He is at the top of his game, I think, and our meal was phenomenal from start to finish. It's a small, charming room, the wait staff is friendly and efficient, and it's BYO. Have a look at their web site:
Ideas for Atlantic City restaurant?
in New Jersey: Dining
Posted
...looking in the NJ Zagat.
Chef Vola's, 111 S. Albion Pl. (near Pacific Av.) 609-345-2022. N.B. Cash only.