waves2ya

Another q... Have researched the forum to no avail (!) on a guide for "cooking sherry"; now - most seem to say (iNet) cook w/ what you'd drink, and most cook with white wine. And then, that cooking sherry is colored and salted yet cream sherry can be overwhelming. Is the sherry dry or sweet? Can vermouth be used...? Have you a brand you go with...? Thank you, again. ~waves

You are an angel. Nothing else necessa as the family has to contribute something - little will they know the potential feast they walk into! Even more fiendishly, I am either roti-ing or kettle grilling this bird (14p); so I will need every blessing the culinary kings have to offer. I am ready to roast something in an offer to chef seraphs above; oh yeah, did a tandori chick weekend past testing temps, no hitches - that will have to do! Btw, searched high and low for the accompanying stuffing - scores of recipes - your suggestions by far the best... Thank you.

Potential is looking pretty delicious; however, no stuffing (or, really, 'other dishes') are suggested to go w/ the big bird. Scrolled thru stuffing selections on epicurious but they did not strike me as within the same tune as bird recette... How have you accompanied this treat...? Thanks...

Good Dr. Funk; hopefully you will return to peruse this thread and thus be 'in'... Re: Weber. A 'q' aficionado, I have both a kettle (22 1/2") and a WSM. And I have read rather obsessively the forum at Virtual Weber. I wish crispy skin. I do not plan on brining. I plan to flip bird. I understand the Weber kettle methodology is better for the big bird as high heat temp more easily achieved - but seasoned qmasters seem to debate. Will you expound on the Weber portion of your turkey day plans?

So Jason - convenient knower of all thing culinary & NJ - where can ya get one of the 'originals' locally ( NYC counts)...? Thks.

Good; Anything to further coffee conscienceness in US of A... Bought stock when I realized just how many espresso joints survive in Paris. Not what made me pull trigger, tho'; was first summer of $Bucks when lines out door could be seen for silly frosted concoctions (cost .20; retail $4.50: wow) - made pizza guy model seem restrained. However - advance of superauto has made midline espresso less mid and they do - horrifically - over roast their coffee (sold stock). Best thing to have? A tall drip. That's it.

Was glad to see it... Think these new machines make cringingly bad expensive coffee... Barista's rejoice - be one or find one - and get yerself a good cuppa...

Chelsea location; delicious; table of 7 (4 adults & 3 kids) $100... As per prior various threads suggestions, had wonton soup (impressive chicken broth), dumplings in red oil, "green grass" app and crabmeat soup dumplings. "Green grass" app, a celery & scallion & garlic concoction that the waitress said was 'really hot' (she seemed to warn me on each dish 'hot' or 'really hot') - was really hot in a kimchee kind of way... Each had a pork bun ($1.50 per; enormous), meaty and very homespun... Auxzhou chicken was spectacular, dried green beans (in ground pork base) and a beef and bean curd dish that was also wonderful. Kids had sweet & sour chicken and, I thought, the laggard of the group was conch in a black bean sauce; so I'm fussy about conch... Thank you gulleteers for your suggestions.

Coffee Chocolate Chip; they make their own chocolates, the chips are delicate and coffee ice cream not too sweet. A treat.

Wow. Wotta hot setup. Sheesh. I'm going to pull a shot now!

I had a pretty good burger at Raymond's in Montclair... Raymond's 32A Church St Montclair, NJ 07042 Phone: (973) 744-9262 Was memorable, tho' other things were not. ~waves

Huh. Well, there you have it. Will still post a tasting note when we get to snow around here; it's martini's tonight (slo grilled red snapper stuffed w/ fennel; Alsatian Riesling). Bought a Martell Cognac VO Supreme at the same time (didn't chk for a cognac thread). I hate duty free - I always spend my money...!

I'm a Lagavulin man, so - natch - I've a bottle of '16' on the shelf. Imagine my surprise when, milling around aimlessly at CDG after the Paris vaco, I find... Lagavulin 1987 Distillers Edition; Double Matured (4/491) Haven't opened it; waiting for snow... I love duty free in Paris.

Thanks for some great ideas... In fact, weak culinary soul that I am, I ordered some Kona from that Hawaiian roaster I name dropped in the 'indigenous coffee' thread. Having bought Kona from the usual suspects and, tho' I guess the beans were good, the roasting each time was poor - thought I'd give these guys a go. Will try others - and post notes when brew is noteworthy...

The surfing would bear this story out - great waves & great coffee are often found in similar spots on the planet - but the best product is sent on and the right brewing gear, tough to come by... But I have to admit some of the best coffee I've ever been served was in a coffee producing country - Hawaii. The 'garden isle' of Kauaii has pretty perfect surf (albeit - no guards and a pretty daunting paddle out) but I pulled into a java joint and had a cuppa kona that, well, knocked my socks off. Time stood still... Hanaleai Java Kai 5-5183C Kuhio HWY Hanalei, HI 96714 I never really *got* kona (so I've a lot to learn) - always thought it too expensive for what it was - but had my mind changed forever at that coffee shop. Equipment was high tech, bean roasted perfectly - I had better coffee than waves!

Thks Rosie - made the same request at China Gourmet... And thanks for ideas, below; will make my way to Hunan Cottage - there's many a good review for that eatery and one of the reasons I posted a review for CG; I couldn't find one (short dim sum)...

Noticed reviews for China Gourmet (may not have chk'd thoroughly) - mostly about dim sum (now can't wait to try...) - anyhow: China Gourmet Address: 468 Eagle Rock Ave, West Orange, NJ 07052 Phone: (973) 731-6411 There on Saturday night and business was bustling at 8p; table wait was about five minutes. There's a glowing NYT review of the restaurant at the door advocating 'off the beaten path' dishes and much potential... Started with the Superior Seafood Soup (superiorly expensive but advocated by our waiter); an abalone, lobster egg drop bisque. Good but not inspirational. Spring rolls were 86'd so we tried the Egg rolls - good but pretty much classic; big, stuffed with cabbage and pork and not thankfully not greasy. Dinner was better... Salt Baked Prawns (Shrimp) were perfect. Shrimps were not overcooked but shells a crispy delight. Next - Peking Pork Chops (another classic) and pretty good; big chunks of fried pork chop in a balance Peking style sweet & sour sauce. The Mandarin Beef was also a classic - fried beef in a black/red mandarin sauce with plenty of chili peppers. Finally, the Frog's Legs in Garlic was diced bits of frog's legs in a hot pot with garlic, large mushrooms and water chestnut. Service was good - friendly & capable - they have a liqueur license (Tsing Tao's around) and bill was about $120 for 5 (inc. 2 kids)... My Chinese in this neck of the woods has been Sesame (Bloomfield Ave), Season's (Clifton) and, now, China Gourmet. It's good - and I'm thankful for that - but I'll still make the rounds...

moo.

Thought I'd venture a thread that is not oft discussed on Coffeegeek and doesn't seem (at least recently) to have been fleshed out here... Yes - I'm perfectionist about many things; I've got my modes of making coffee down. But I ain't getting to roasting (this statement will result in many a good natured flame at CG - and orig post goes OT into waxing poetic about homeroasting); don't have the time, don't have the place - I can't afford to get obsessive about yet another thing. My wife will disown me... So I am willing to pay for good roasting. Good roasting as defined by great bean knowledge, 'crack' precision, accurate dating and the rest of the art that goes into cooking the bean. I've got a pretty good roaster in my little nabe (Montclair, NJ) - and I know that buying local's a good thing 'cause coffee fades quickly. But I get my espresso from... St. Louis. I swear by Barry Jarrett's "Espresso Taliaferro" and at $8.95 - this is worth sending away for. In fact, Barry's quite the roasting maven... http://www.rileys-coffee.com/DarkRoasts.htm Anyone know of other master roasters that make paying the shipping worth it?

And I was distracted all day. Bombay - regular. Negroni's last night. My dinner party (new to gin in general, Negroni's in particular) thanks you.

That .sig gave me the feeling you might be pretty much 'been here, done that' on the island; but I'll lance a suggestion (or two)... I like Blue (run by high end surfers; not cheap eats): Blue (Surf City) had spectacular seaside eats in a relaxed sophisticated atmosphere (kids were fine); Tamarind Pork Chop & eggplant puree, Blackened Salmon, Southwest Grilled Chicken & polenta and Lobster (claws, tail) demi glaze w/ a rock shrimp, chorizo, bean sprouts & Asparagus tip wrap salad. BYOB also... And there's a review of Lex Mex (er, low end surfers? anyhow, cheaper eats) in threads below. Ok - not high or low - they surf together and good food and vibes are found in both joints.

I'm a Phila boy, too, so I've eaten at my fair share of trucks... But best truck, by far, I've ever eaten at is... Giovanni's Shrimp Truck on the grand island of Oahu - on your way to the world acclaimed breaks of Sunset, Pipeline & Waimea Bay. Damn scampi spoilt me for many others - took awhile to forget that dish... (btw - not cheap; $11 bucks or so) The original truck was just covered *completely* with graffiti hits... Truck food is like cart food in Manhattan (or, I guess, wherever); it's the jolt of a taste delight + value to suddenly be eating reasonably when the surroundings might otherwise dictate pathetic eats. (yes - saw there's an eGullet thread on shrimp trucks. there's not getting anything past gulletters...) Off topic? Posted about Tacos on the NJ site...

Original only. Mid to late (3-5p) afternoon snack; 3... Stack lasts a week (a work week).

That's a.. hot date, baby! (desperate to keep this on topic) Thks for the info - here's some info (midpage; Fall Art & Music Festival)... http://www.hobokeni.com/festivals.asp

I'd venture a guess that as the weather cools, more folks eat Indian. Not me, mind you - I'll eat it any time - but really spicy food on hot days, well, it can be a sweatfest. Which bring me to another thing Moghul got right and is elusive at your run of the mill Indian joint; it's spicy, full flavored heat creeps delightfully upon you. A gut check of good Indian, for me, is how the spices manifest their presence - hot on the brow, on the tongue, or the full body glow of the real culinary deal. Moghul (at least that night) hit the right notes. Fair number of NY plates in that lot of theirs, too...