titmfatied

Would you happen to have the official name and a phone number as well? Google will let me add it to their database, (edit:added to map as of 4:15PM ET 4-3-2008)

I created a google map devoted exclusively to showing the locations of most of the restaurants in this thread: Egullet Elizabeth Map The names of the eateries are listed on the left. If you click on the name, the balloon that pops up over the map will also show links back into the thread to the exact posts (when possible) where the restaurants were discussed. The links will say "Egullet Review" or "Egullet Mention". I thought it might be useful for anyone interested in visiting Elizabeth to have all the locations/information organized so they wouldn't have to search through the thread.. I was unable to find an exact location for Jerry's Frankfurter's. If anyone has an address I'll stick it up on the map.

Thanks to everyone for all the tips. I've been working on making mojitos the last two days and this is the method I've found that works for me taking all the tips in the thread into consideration. 16 oz highball glass 3 mint sprigs (stems included, that really made a difference in taste to me) added 1 1/2 shots of syrup (1 cup of water to one cup of regular sugar) muddled with gentle pressure (as if sticking a plug into a socket) then gently coat the inside and rim of the glass with the muddled mint (big difference for me as well) added two teaspoons of freshly squeezed lime juice enough ice to go halfway up the glass then two shots of rum over the ice lightly swirled added club soda to fill then lightly stirred again. add a sprig of mint to the top take a slow deep wiff I sip by taking the straw and nestling it in the middle of the ice cubes then pulling the mix through the cubes. Keeps any loose mint out of the straw and makes the drink super cold from the drink filtering through the cubes.

I've been doing a little digging around the internet. Here's a couple of links. It seems after harvesting lemons are still alive and continue to 'breathe' and lose water through their skin. The added wax coating prolongs the life of the fruit by slowing these processes. This page shows fresh produce continues to lose water after harvest, but unlike the growing plant it can no longer replace lost water from the soil and so must use up its water content remaining at harvest. This loss of water from fresh produce after harvest is a serious problem, causing shrinkage and loss of weight. When the harvested produce loses 5 or 10 percent of its fresh weight, it begins to wilt and soon becomes unusable. To extend the usable life of produce, its rate of water loss must be as low as possible. The Produce Marketing Agency has information on its' site about the wax coatings. According to them each piece of waxed produce only has a drop or two of wax (I wonder how big a drop is?). The site also proclaims extensive research by governmental and scientific authorities has shown that approved waxes are safe to eat. Waxes are indigestible, which means they go through the body without breaking down or being absorbed. The site also says waxes may be combined with some chemicals to prevent the growth of mold. The safety and use of these substances are strictly regulated by the U.S. Food and Drug Administration (FDA) and the U.S. Environmental Protection Agency. Commodities that may have coatings applied include apples, avocados, bell peppers, cantaloupes, cucumbers, eggplants, grapefruits, lemons, limes, melons, oranges, parsnips, passion fruit, peaches, pineapples, pumpkins, rutabagas, squash, sweet potatoes, tomatoes, turnips, and yucca. However, they are not always waxed. Produce shippers and supermarkets in the United States are required by federal law to label produce items that have been waxed so you will know whether the fruits and vegetables you buy are coated. Consumers will see signs in produce departments that read: "Coated with food-grade vegetable-, petroleum-, beeswax-, and/or shellac-based wax or resin, to maintain freshness." None of these coatings is animal-based, and they all come from natural sources. (I can't say I remember ever seeing one of these signs. I'm going to have to look next time I go to the store) Another site I found addressed concerns that the wax coatings were not kosher. The article is very detailed and provides sources. According to the article shellac and carnauba wax are by far the most commonly used bases. Shellac is a secretion of the lac bug, and Carnauba wax is formed on the leaves of the Brazilian palm tree. As far as additives are concerned Morpholine oleate is added as an emulsifier to make it easy to spread the wax on the fruit with water. Stearic acid may be used to give the coating toughness and flexibility. Soy or dairy protein may be used as additives to thicken the spray. For anyone who is interested I just called McClendon's Orchards in Arizona. The Lemons cost $40 for a 20lb box. The good news is their lemons are organic, never coated in wax and only washed in water. The bad news is the lemons aren't available until mid-December.

Is there a purpose for the wax beyond making them look shiny at the store?

I'm a human garbage disposal and consider myself very open to new palate experiences. I very much want to appreciate food the way others do. I figure if someone else enjoys it there's just an angle I'm missing. I keep trying sushi and it's just...not ...happening. Raw oysters are yummy and I'll eat them by the dozen. I wholeheartedly love fish, just cook mine please. Lima beens give me flash backs of being five years old and desperately wishing I had a dog around to spare me from a pile of cold lima beans and a look on my moms face that indicated she was going win this one. Mom won the battle (after two hours and considerable pouting) but the forever-five-year-old in me is steadfastly determined to win the war on lima beans. No more for me, EVER! (and I'll give you a dirty look if you tell me you enjoy them!) Had a strange experience today and it went this way: I'm not a big fast food eater but every now and again nastalgia strikes a chord in me and I must obey. This morning at about 10 AM I gave into primal desire in the form of a cheeseburger from Burger King. Thankfully my friendly neighborhood Burger King will honor a burger order at 10 in the morning. The burger was made fresh and looked darn near like one you might see in a commercial. I had a grin like a vampire in a blood bank and felt like I just made the deal of the century with my dollar. Corporate Suckers! Now, usually if I'm in the mood for a cheeseburger I wolf it down in under 20 seconds. Today I gave in to curiousity and decided to chew it very slowly to 'savor' the trashy goodness. OMFG WAS THAT A BAD IDEA! The complex burger 'flavor porfile' jumped up and said hello and it was totally wretched and NASTY! Let's just say one can really aquire an appreciation for the quality of meat The King exposes his subjects to using this method. The strange thing of it was after my one slow bite experiment I wolfed down the rest of it in two bites and it went right back to tasting of wonderful trashy goodness. I felt really dirty and from this day forth I solemnly swear that I, <insert my name here>, so long as I'm not drunk, will nevereverever allow another fast food burger to pass through my lips so long as my loving heart is fortunate enough to beat. I'd also like to issue a double dog dare to anyone here to take the 'Slow King Challenge'. I'd like to try it again as I'm thinking maybe I just had a bad burger but I'm scared to ever expose myself to that foul, rancid taste again.

That sounds delicious. I think I'll be trying that very soon. Is there a particular type of rice she uses? Could I trouble you to find out what kind of oil she uses as well?

If I'm making jasmine rice I love a nice golden tan crust. I rinse the rice off real well, soak if for at least an hour, and then air dry it for at least thirty minutes. I cook the rice in a glass pot and crank the heat to high for the last minute or so of cooking. I also give it the old 'jiffy pop shimmy' to make the crust cook evenly. The glass pot allows for looking at the progress of the crust for perfect results every time. I wonder if there's a use for the 'rice water' when using the boiling method. Could it be reduced down and used as a thickener? A soup base? I hate pouring stuff down the drain that might have another use. I wonder if a poached egg would cook differently in the rice water.

saw this deal from Jungle Crazy (a site with the best deals on Amazon) Lists for $260 on sale for $76.99 HERE (AMAZON.com) Product Features * Set includes 1-1/2-, 3-quart saucepan; 8-quart stockpot; 10-inch skillet--all with lids * Cookware and lids constructed of mirror-polished 18/10 stainless steel * Aluminum encapsulated in base ensures quick, even heating * Stay-cool stainless-steel handles; dripless rims on lids * Oven-safe up to 550 degrees F; limited lifetime warranty

What are the three ingredients? ← Pork. vegetables, and shrimp. They also had special dumplings for the New Year. An order had two green Spinach dumplings stuffed with mushrooms and bean noodles, two orange yellow pumpkin dumplings with shrimp filling, and I forgot the third but it was white and I beleive stuffed with pork.

I had the steamed crab buns at Shanghai Park last thursday along with the 3 ingredient dumplings from King's Village. Both were unbeleivably good and both were inhaled rather quicly. I've finally learned to call ahead enough in advance that I don't burn my mouth with the Shanghai buns. They warn me every time to wait. Everytime I know I should wait. Everytime I don't wait. I bite into one, parboil my mouth with liquid lava broth, chide myself for being stupid and then immediately put another in my mouth and do it all over again.

Is the egg cooked in shell?

A friend brought me a menu the other day and the prices were incredible. I'd have to agree with the location being jinxed. There's doesn't seem to be much of a lunch crowd in the area to support it. The traffic patterns around the area (from my experience) also leave the location as a place to be avoided. Unfortunately there' aren't many retail outlets where the road leads. Even all the way down to Rt. 1 there's not much that would lead one to take that road. Most of the traffic srrms headed in the opposite direction and the parking in the area seems limited. If the building was located on the other side of the street and a restaurant was open for dinner I think it would do much better. I think the owner is smart for selling. Are they closed as of today? I'm dying to try the fries now that you've described them. Pierogi Palace up the street towards St George Ave is also worth a try, if you like pierogis.

How about a Fruit of the month thread wherein each month we propose the best sources for attainment? Any suggestions of where would one be able to order good guava this November?

"Will explain further to anyone interested but it does become a bit complicated though not too difficult to understand." I'd love to hear it.

If they had let me know there would have been a wait when I first called it , I would have had no problem. Instead I had to call them after fifty minutes. My doorbell can be flaky sometimes so I was standing around waiting for the guy.

Deal was I was having a few beers and watching hockey. I wasn't in any condition to drive. I was more curious to see what everyone else's cutoff time would be.

So I get home and I'm STARVING. I call the local pizza place (maybe five minutes from my house) and order a pie. Thirty minutes goes by...no problem. Forty minutes goes by...understandable. Fifty minutes after ordering...I'm getting worried my pie is not going to arrive piping hot. So I call up the pizza place and ask "Is my pie going to be cold when it gets here?" The girl answered "Nope, it's sitting on the oven." Maybe I'm picky and spoiled but I hate, hate, hate, paying for a three topping pizza at 1.25 a topping (for half the pie) and having it arrive luke warm and then being charged the mandatory $1 delivery charge. I always tip the delivery guy $3 and now i'm paying close to $20 for a medium pie in that luke warm state. When I'm craving pizza I want that sucker steaming and when she said it's still sitting on top of the oven I'm thinking there's no way it's going to be hot. Ten minutes later... still no pizza. I call up and cancel. I've convinced myself that when I take the box it's going to be barely warm and not up too par. I don't want anyone dying trying to race my pizza to me in under thirty minutes but is an hour too short to deny a pie? Do you think the pizza place should have called me to let me know it would be a little while? Should I have given the pie a chance and then complained if it was no good?

Cherry Grove Farm 3200 Lawrenceville Road (Rte. 206) Lawrenceville, New Jersey 08648 (609) 219-0053 • cherrygrovef@aol.com Price List for Meat and Eggs Map and Directions I Stumbled (best thing ever for killing time at 2:30 in the morning) across a chicken feed site which had a link to Cherry Grove Farms. I'm curious as to why the meat has to be frozen. Can it be special ordered unfrozen?

King's Village is also one of those places with two menus. there's a good chance you'll need to ask for the Chineese one. Yesterday I had soup dumplings, spicy lamb sticks and Tofu soup.

cool, I've been by nearly every day waiting for them to re-open. Those dumplings are sooooooooo good. I've missed them greatly. Lucky me the weather looks like it will be perfect for dumplings tomorrow. Anyone have any items that they especially liked? The menu is so varied I don't know where to start.

Photos from the Highland Park's Farmer's market taken about an hour ago (FRI 8/18/06)

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Stopped in the HP farmer's market today. I can see why he's called DR Pickle and I'm 100 percent sure now.

also, I think it's Dr. Pickle, at the Highland Park FM--he does great business--at least he was there 2 years ago, the last year I had a stand there. Zoe ← I'm 99% sure he was there when I stopped in a few weeks ago.