TongoRad
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Posts posted by TongoRad
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I'm going to second the Cave Creek Chile Beer as well. I got one at a time in my life when I actually thought that Chile Beers were a good idea- that'll learn me. I saw a sixer at a store the other day (do they still put the serrano in the bottle?) so I suppose that some people are heartier than I am, or maybe there's a lot of marinatin' happening in my neighborhood.
A year or two ago I git a six of Saranac's Caramel Porter, probably whan it first came out. Yuck. Double triple quadruple yuck! If there is a word for 'beyond cloying' than this was it. I managed to pawn a few off on some friends ("This is so awful- you just gotta try it...") Same reaction. Decent idea, I guess, but very poorly executed.
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-Jason PerlowTheir babaghanoush is probably the best in all of North Jersey, as is their hummus, but they have some really other interesting mezze as well -- particularly the spicy eggplantLast night I resisted the urge to get the babaghanoush and got the spicy eggplant instead. I must say it completely rocked my little world- no real tahini character but that is replaced by the focus on the wonderfully smoky eggplant, a nice fresh veggie and herb component, more of a rustic texture and...spicy, definitely spicy. I may have a new fave!
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I'm with Holly on this one, definitely White Manna in Hackensack! If you go for the first time make sure you get both singles and doubles to see which one you like better.
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So far this year I've had both the Paulaner and the Spaten. I've always prefered the Paulaner and this year has been no exception, it's definitely the maltier of the two, and definitely not the monster that it used to be (I'm still not sure if I changed or they did). The Spaten has more of a hop presence up front and that, combined with the green bottles, made for a bit of skunkiness at first impression. But a nice bready malty quality made an appearance on the second bottle. If you buy closed cases then you probably can't go wrong with either one.
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This is from memory, but I don't think I'm leaving anything out-
Benriach
Bowmore Legend (2 bottles)
Bowmore 12
Dalwhinnie
Glenmorangie Port Wood Finish
Glenlivet 12
Lagavullin 16
Laphroaig 15
Macallan 12 (2 bottles)
Macallan 18 (2 bottles)
Oban 14 (2 bottles)
I like to keep a good cross section of styles around (Cardhu and Talisker recently bit the dust), though truth be told I go through my Islays at about double the rate of the others. Some of these are also down to their last dram or two so they won't be around much longer.
I was recently at a tasting and was suitably impressed with the Aberlour 10 so that one is probably next on the list. It is getting to be the right time of year for it...
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I find that foods with a sweetness about them go best with demi sec wines. Dry wines tend to come across as leaner in conjunction with the food. I also agree that some brightness will go a long way with this dish. I haven't tried the sauce but if the sweetness of the peppers is dominant then I would think that you're in Vouvray territory- high acid, decent body and some residual sugar. B&G makes a good one at around $10.00.
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Curlz
Globjobs are great, man! I think I had one once...but I think you're talking about Gulab Jamon (although you seem to have described Rasmali). I like that as well
(And happy New Year, btw, great way to celebrate it, definitely my speed.)----
I've been following this thread because I live in the Northern Valley and so far have found no real exceptional Indian Restaurants within a reasonable driving distance. Kinara has been on my 'to do' list for a while now and I'm definitely going to have to make a better effort to get down there.
I'm really glad to see that Indian Chinese has made it to Bergen County. I actually had an opportunity to go to Dragonel recently (jury duty) but they were closed on Monday. D'oh! Hackensack is easier for me to get to than Edgewater so I'll get there eventually.
A Taste of India on the Teaneck/ Bergenfield border has been my fallback option lately. They're good, and they make more than a passable attempt to include some of the typical Southern Indian items on the menu, but I get the feeling that they are holding back on the spicies in the kitchen. No real comparison to what is available in Edison, or even Hicksville (Long Island), though. But things do seem to be moving in the right direction here in Bergen.
Anything that steps outside of the conventional Indian Restaurant template tends to hold a bit more weight with me, whether it be Southern Vegetarian, 'homestyle' (which is what I've heard about Kinara), or Indian Chinese, but quality matters too (of course).
Ironically, with my current lifestyle, it is easier for me to access the restos in Hicksville than Hackensack (ain't that a kick!). But any other recs would be greatly appreciated.
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Picking up on where aiki brewer left off- you will probably be better off starting with beer styles where there is a lower Bittering/Gravity ratio and more malty characteristics, based on what you have said in your original post. Pilsners, English and American Ales would not be on that list, though there are plenty off beers that are.
Brown Ales, all of the Bocks (particularly a nice Maibock), Scottish Ales, a lot of Belgians would all be a great place to start.
In addition to the other suggestions you have so far you should look for Negro Modelo, Belhaven, Spaten Optimator.
Or, since the time of year is right for it, get yourself some Paulaner Oktoberfest.
Happy beer hunting!
I would also like to echo the suggestion that local draft beer is preferable to bottled beer because (for the most part) bottled beer is more finely filtered and/or pasteurized, and that does have an impact on the end product.
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Definitely get the babaghanous (sp?), it is transcendantly good (so is the version at Samdan in Cresskill, fwiw). I must admit to being sort obsessive about it (much to the amusement of my wife) but I find it to be that good. Incredible place over all (and I like the funky decor as well.)
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I found a hot dog place in Dumont last week- sort of a right place at the right time kind of thing- called Jolly Nick's. They sell the same sort of Thuman's deep fryers as Hiram's or Rutt's. I'm not sure it's worth going out of one's way for but it's good to know that there's a close option if you're in the Northern Valley area. It's a small storefront run by a father and son team who were extremely nice and friendly. The toppings are very good and the mustard is rock solid. Fries were tasty and crispy and kind of reminded me of the 'bowling alley' fries that I grew up on (meant as a compliment). I didn't make any special requests as it was my first time and got more of an in-and-outer, but I can't imagine that they'd have a problem cooking 'em well done. That's speculation on my part but we'll see. I live in the area so I'll be back soon.
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Thanks Rosie. It's great to find a fairly active board dedicated to New Jersey eatin'.
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I'll second the Full Moon chili from Blue Moon, except that my experience has been with the Englewood location. It's been consistently good since the place opened ('97 or so?). It's got a unique vibe- sort of a brownish red color and thin like a stew- but quite delish. I'm thinking it's got a pasilla or ancho thing going on there but I haven't quite been able to put my finger on it. It's about the only option I've found for when I don't want to, or can't, make my own.
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My wife and I got takeout from Stickey's last Saturday (first time) and definitely think it showed real promise. We got a half order of pork ribs, chili, pulled pork sandwich, and a roast beef sandwich. I thought the best thing was the pulled pork and my wife went crazy for the roast beef (I, of course, managed to snag a bite or two and definitely found it to be a winner.) The pork was tender and had a great flavor on its own, but the sauce was fantastic.
The ribs were perhaps a bit too leathery, the short end ones definitely were, and too smoked for my taste. I felt like I was eating wood itself. I'll definitely give them another shot because I'm not sure how much of an exact science this is; definite points for effort in my book. The chili was of the ground beef with beans variety and quite good on its own terms.
I'm glad I found this board and will try some of the other recs next time, particularly the beef rib.
Habaneros - What to do with this years crop?
in Cooking
Posted
Habanero plants are certainly prolific. A while back I got a sixpack of seedlings through a mail order company which eventually resulted in a bumper crop of the little devils. No matter how creative I got I just couldn't make a dent in them; realistically you're only using a few at a time. I wound up making hot sauce, lots of hot sauce (I tried to duplicate Melinda's, and added carrots to the works.) That winter my friends and I enjoyed Habenero Buffalo Wings almost every weekend.
Other ideas:
Habenero Pumpkin Nut Cookies
...or even Muffins ( I gave these away as Christmas gifts to friends- nothing says you care more than inedible cakes
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Habenero/ Radish Salsa (or Salpicion)
Simple- just finely diced radishes and habeneros marinated in OJ, with maybe some scallion tops. Herbs (cilantro...) and spices (cumin...) could also be added. Accompanies grilled, well.., anything- shrimp, pork, etc.
If you have access to a smoker you could also make Smoked Habanero Powder, very handy to have around.