ELA

From another thread -- I haven't been yet but will be going ASAP. Eric

A stamp on the bottom...As someone who owns both the real thing and knockoff, I can say without hesitation that the knockoff is just a good as the real thing. The only difference is that I can buy twice as much of the knockoffs as I can the real deal. ← My friend with the knock-off swears by them. He bought them in FL before he moved here and doesn't remember the brand-name or model. Is there a specific brand or are there several knock-off versions? Anyone know where to find them? Thank you again. Eric

Very interesting and very informative reading. Thank you again. Was talking with a friend of mine who says he has a knock-off version and they are excellent. He couldn't tell what the real brand has that the knock-off doesn't. He also said he has a couple of of the real deal and for the most part you can't tell this difference. Is this possible? What do you not get with the knock-offs? Thanks. Eric

Thank you. I just lit up another cigar, poured myself some more Ron Zacapa, and I am off the read. LOL. Eric

Not to sound too much like an idiot, but is this stuff that good? I mean is it considered the best cookware on the market? Although I am not a gourmet, I am looking to redo my kitchen and buy ALL new stuff. When I do cook, I enjoy it tremendously. I do it more as a hobby than as a function of needing to eat and that's part of what makes it so enjoyable. Cleaning up? Who enjoys that, LOL. Anyway, how good is this cookware? Thanks in advance. Eric

Rough thread, LOL. Anyway, I spend a lot of winter time in FL, and a great deal of it used to be in Boca. I still get there today but only a fraction of the time it used to be and not nearly as much as I would like. I found many restaurants I liked -- Boca, south towards Lauderdale, north towards PB/WPB, and so on. I haven't been there in quite some time however I always enjoyed Pete's. I am not sure if it was an oversight or perhaps they have drastically changed but I see it hasn't been mentioned. There were several others that I liked as well. I am sure some of them have changed, been sold, closed, etc. but I am going to check and see which ones are still around. I'll be in FL in the next few weeks and all this talk is forcing me to go to Boca. LOL. Eric

This is my favorite rum. Compared to others it is rather thick, almost a bit syrup'ie if you know what I mean. The viscosity, to me, adds to it's complexity and flavor profile. That's my tastes though. Now I also know some rum drinkers who do not like it as it is somewhat unique. I have enjoyed this rum neat, with an ice cube, just a bit cooled or chilled. Drink it however you enjoy it most, but most of all "enjoy it" fully. Eric

The voice mails were basic, no details, "liked it a lot" -- "enjoyed it" -- "had a great time" -- that kind of thing. Nobody said anything about any specific dishes. Eric

Thanks for the reply. Actually I didn't find out via Google or the internet. I tried a variety of different searches and came up with zero. Where did you find the info? Anyway, got a couple of voice mails from some people who went -- not a lot in the way of details, but very good reports. Eric

Any news on The Ocean Palm (formerly known as Nintey Grand)? I have not yet had a chance to head over. I called the other day -- they said they were open and were accepting reserversations. I also asked about the cigar bar/lounge downstairs (used to be called 90 Below). The woman who answered the phone said its been closed and will probably be turned into a private party room. That's too bad (for me). Anyone been? So is this some new rendition of The River Palm? Eric

I enjoy Morton's in Hackensack ← Yes, there is another one I like. My office is nearby and I used to have business lunches there often. Unfortunately they are no longer open for lunch. I also used to go there after the business day -- meet clients, friends, etc. I used to enjoy having a drink and smoking a nice cigar. No more. LOL. I am overdue for dinner there. Thanks for the reminder. Eric

NJ steak places. Wow, a thread so near and dear to my heart -- and stomach. Great thread. Besides different people liking different things, I think there is a great deal of insight on this thread. Be that as it may, I am a steak guy. Always have been, always will be. I live in Northern NJ so my usual spots are there. I do travel of course to enjoy fine dining and food but I find myself going to my usual spots in the default mode if you know what I mean. I have always enjoyed the River Palm (Edgewater). Fair Lawn and Mahwah are nice, and certainly the steaks are good; and I am sure it's the ambiance or environment, but I just enjoy Edgewater more. I also very much enjoy The Assembly in Englewood Cliffs. When Jack (who is the co-owner) is cooking, watch out. Heading down "the hill" into Englewood, Smoke is another restaurant I have always liked very much. When I can combine two of my favorite things (steak and smoking cigars), that's already a huge edge in my book. Ninety Grand I very much liked when Jamie was there. It was also good after but there was some transition. I am very interested in seeing the new rendition of the River Palm -- that being the Ocean Palm. BTW, they are open. Flemings in Edgewater is also very good. Very first there -- the chef, Scott, is a super nice guy, came out introduced himself, chatted with us for a bit, gave me his card, etc. And -- laugh if you want, but I've had a couple of steaks at Segovia (over by the Meadowlands) that were excellent. Anyway, there are others I like but I'll end there. I think that "what" a steakhouse "is trying to be" is one thing. Sure, their goal is important. I more look to whatever it is it is. I enjoy getting to the restaurant early. I used to love being able to smoke a cigar. Oh do I miss those days, LOL. I like going to the bar and sitting down. Ordering a martini (hopefully I was able to catch teh bartender making one for someone else, LOL). It's rare that you get a really bad bartender at a steakhouse. It's happened but they usually don't last. The experience to me is important. But what am I going to make of it, the experience, the people, the food, the entire dynamic. It can be a loud, brash, rough waiter, etc. like at Luger's or it can be more downbeat and almost a bit more upscale (relative terms) like The Old Homestead or Smith & Wollensky. I've been to the "real man's" steak joint where you thought a fight was going to break out any second because everyone was just so macho. I've also been to the steakhouse that dropping your fork would be the talk of the night (this comparison was my so-so at best effort at humor and a bit of theatrics, LOL). Maybe it's just me but I find that mood, environement, people, etc. can add to and take away from the meal, the food, the entire experience. I guess I wouldn't make a good food critic. So -- great thread and thank you to everyone. Eric

Good idea. Several years ago there was a show exclusively for drinks on cable. I am pretty certain it was the Food TV channel and I can see the hosts' faces right in front of me but don't remember their names. It was a man/woman combo. I liked the show -- episodes on wine, vodka, beer, and so on. They showed a bit of the manufacturing aspect, educated the viewer on different types, etc. I don't think it lasted that long. Eric

Stopped in at Amazing Hot Dog today. The name is very applicable. The dogs were excellent. Great taste, that snap, crackle and pop. Not like rice krispies of course. LOL. Anyway, this place has a list of specialty dogs, different names, etc. and even bigger than that is the list of toppings. I asked if they had a "red onion" type topping and the guy informed me that they had a new topping -- "sweet and sour onions" -- that they just added to the menu. So, I went one with spicy/brown mustard w/kraut and another with the "sweet and sour onions" -- and it was amazing. Great place. Eric

I am not a bakery expert, and while it may not be a full-blown retail bakery, I have always enjoyed everything I ever got from Blue Ribbon (Bakery). Have lunch there as well. I've always enjoyed it tremendously. Eric

John, thank you very much. Eric

BTW, I think the person who told me about the dog, might have also said it was a Sabretts. Could that be right? Thanks. Eric

Great to know, and thanks. I really like those dogs. Does anyone know for sure what kind of dog it is? Someone once told me it was a beef and pork based dog, or something along those lines. I think before they closed they sold them via the internet. Anyone know the brand? Is is commercially available (retail)? Thanks again. Eric

Ed, thank you for the reply. Maybe my brain is fried from the weekend or something like that -- but can you please clarify the above for me? Maybe I am just not reading it right. Thanks. Eric

I know this has been discussed in the past, but I wanted to get the real deal, accurate info, etc. Has the Cuban Matusalem been discontinued and is no longer being produced? If the answer is "No" (I certainly hope the answer is "No") -- is the product being exported, to say, Europe? Canada? Anywhere? Thank you in advance. Eric

Yes, I do, thank you. Is the HH local on Rt. 17 still open? I thought that one closed or was supposed to close. Years ago the original Callahan's (Fort Lee) looked to franchise. It just never took off. While I think they use the same dog, I hate to say "it just ain't the same", LOL. Anyway, now I have no choice. It was a sad day when Callahan's closed it's doors. Eric

Very glad to hear this. NJ can't afford to lose anymore hot dog classics. Personally, Callahan's was a heartbreaker for me. LOL. Eric

Thank you for the great info Dan. I am sure there is plenty of complexity to the story (or stories for that matter), and even more inconsistancies to all of the rumors floating around out there. I am glad that you were able to clear this up. Intersting though -- I have a few friends who are Cuban (live there, work there, etc.). Withough getting into too many details and divulging names and information, one of my friends is (let's just say) "affiliated" with the one of the government entities that involves Cuban cigars. In a recent (brief) conversation, he had told me that they did in fact stop producing the Cuban Matusalem. We didn't have time to get into the details, but shortly thereafter, I heard from others who were in Cuba, that the supply had totally dried up. I really have nopt been able to get back in touch with him as he has been out of pocket. Regardless, I would like to clairfy one thing -- is there a formal policy or position on whether or not the Cuban Matusalem is a "for export" product. I have seen it, obviously outside Cuba, as I have never been to Cuba, and I have gotten it before. However, just because it has been outside Cuba, maybe it is a non-export product. On a side note, I am told tha way back, originally, Havana Club 15 was a non-export product. Later on, I am not sure when, an exported version, with a different top, was produced and exported. So, has anybody currently seen the Cuban Matusalem in Cuba, or outside Cuba? Thanks. Eric

I'd like everyone to welcome a good friend of mine, a fellow rum lover (and of course a fellow lover of the leaf). Welcome my friend. Stick around, you'll enjoy this place -- a lot. See you in San Fran in May. Eric

That's my man, Dave Hoffman from California. Great to see you here buddy. I'll see you in San Fran in May. Eric