AlisonA

I have a recipe for short ribs that I have used for pot roast which sounds odd but make a great tangy sauce: crushed pineapple, heinz chili sauce, beef stock, honey, garlic, worchestshire sauce. I think the original recipe might have been off of Epicurious. Brown the meat, add the seasoning and cook for a long time over a low temp or in a low temp oven. AlisonA

Wow, given all the stuff most of you do I guess I am only a foodie in training I do generally prefer to cook my own birthday meal and dessert, I get more presents of food related items than anything else. Most of my family calls me for food advice. So my additions to you know you are a foodie when: You love finding new varieties of vegetables at the farmers market and can't wait to get home and make things with them. You find where the ethnic markets are before the supermarkets when you move (or at the same time). Your spouse doesn't always get that your disection of the meal you have just had is NOT a complaint about it but rather a learning experience. When freinds ask you for the recipe for the dish you brought you just shrug your shoulders and say "I didn't use a recipe" You read cookbooks mostly for inspiration not step by step ideas. You plan EVERY meal when people come to visit making sure you make one show stopper dish during their stay (even if it is just for an hour or two). Your nephew does his best to visit from 3 hours away at least once a term from college for your food. Ok, I think that is it for new ones. AlisonA

Whew, I did the right thing by not reading the other entries first, there definately is a common theme with most. You'd think Valentines Day was coming up or something. Good luck everyone. AlisonA

You can tell more about a man by looking into his fridge than looking into his eyes. At least that’s what my mom told me when I moved out after college. Mom loved food. Not only was she a great cook, she made keeping a fridge full of diverse food a priority. She did her best to instill in me her love. For the most part I’d say it worked, I often have food in the fridge that none of my friends have had or heard of. I remember once being queried extensively by my friends on what the heck the capers in the fridge were and why would I even have them. I try not to let my passion for cooking and diverse food show too much. Really, it can intimidate someone, especially when you are just starting to date. I found this out the hard way when I went to my date’s favorite chain Italian place. Telling him that I not only have had authentic carbonara, but I could make a better one than this place at home was not a good idea. No call back from that guy. I am not sure why my mom told me this, except perhaps that I had complained that the last loser I had dated never seemed to have anything but pizza and beer in his fridge. His puppy eyes that would talk you into going out get more pizza for dinner. I spent a lot of my money while I was with him but I found one of the best tomato pie places on earth. I think of it as money well spent for that reason alone. And, I wasn’t sure it was always true. For instance shortly after beer and pizza guy, and thus shortly after I moved out, there was the organic fruits, veggies and chocolate syrup guy with the dreamers eyes. He drank smoothies for breakfast and lunch and ate fish for dinner every day. He was way into the health thing, and got into great shape while I was with him. We had great sex too, he sure had fun uses for that chocolate syrup. However, he hated any change in routine, say having a pizza pie once in while. So even tough the inside of his fridge looked appealing, you know with all those fruits and veggies, there was never quite a full meal and no room for diversity. Since then there have been other guys like him and puppy eyes. I had long since stopped believing my mother’s adage. But now I am standing here in front of Mike’s fridge. He seems like a nice guy, and I enjoy being with him a lot more than I thought I would. I knew him through friends for a while. Although is only our third official “date”, it is the first time he has brought me back to his place. Now, I am psyching myself up to look into his fridge, hanging onto my mothers adage even though I thought I had long since discarded it. At least I do have a reasonable excuse to look, but I can’t help but wonder. I am a little worried because I am finding myself wanting for this to be right. What will I find inside his fridge besides the white wine I came in for? I laugh at myself. He’s probably wondering why I am taking so long to get our drinks. Get it over with, I think as I open the door. Okay, there is milk, juice and the aforementioned bottle of wine on the top shelf. And yes, the veggie drawer actually has fruits and veggies in it, including a couple of pears. I don’t know that many guys who eat pears much less keep them in the fridge. Along with a couple of boxes of carry out food, there are some wrapped packages on one of the shelves. Meat from a butcher shop I guess. There are even condiments that are not ketchup and mustard in the door. This is looking good. I sneak a peek in the deli drawer. At first I cannot open it. It is crammed full of cheese. All kinds of cheese and I am not talking about Kraft here. There is a beautifully aged blue, a wedge of what looks like to be a goat cheese with ash running through it. And a small pot that I recognize from my own fridge of an artesinal sheep’s milk cheese that is sinfully good. My mouth waters thinking of how good it would be with those pears. Without thinking, I open the drawer to check on the pears. On most of them, the area around the stem is still a bit firm. One is definitely starting to soften, but it is still not quite ripe. Mike walks into the kitchen as I put the pears into the paper bag that the Chinese leftovers had been in. I set it on the counter, a day or two and they will be just right. He gives me a smile as he fetches the wine I had been sent to get. “For tomorrow?” he asks reaching over the pears to get put two glasses for us. “More likely Sunday.” I am guessing the huge smile he has on his face is matched by mine. We stare at each other grinning sillily. “You know,” he says, handing me a glass, “My mother told me you can tell more about a woman by how she looks in your fridge than by how she looks on your arm.” I laugh. “Well, I think I do well at both, thank you.” He leans in close and kisses me. “Better than I had ever hoped.” Maybe my mother was right. AlisonA

I got one yesterday, used the tip in a broiled teriyaki inspired dish and am thinking on what to do with the rest. Probably steaks but what to do, what to do. . . AlisonA

Yeah, was clued into that by the Bacon Cheese Burgers. And I thought I remembered that the dogs were "kosher style" i.e. all beef but they still tasted a bit light to me, a taste I associate (incorrectly it seems) with too much pork. Still they were the BEST I have had in years and I will be back. AlisonA

It better well damn not be... they are supposed to be Glatt Kosher! ← *snort* I KNEW this was not the right wording but couldn't think of how to put it better. Oh well, maybe not as smoked or not as beefy would have been better. Hey wait I did try to qualify my description at the time. Oh well, didn't mean to annoy anyone. Alison

After reading this I HAD to go try Syd's. I went around 1 p.m. on a Monday and found it busy but not packed. We sat at the counter and I ordered a dog with EVERYTHING for myself and the kids meal dog plain for my almost three year old daughter. The *oversized* dog had a good texture and flavor, a little more porky - I know this isn't right but I can't think of the right term - light meat/lightly smoked? than I like but the spicing helped make up for this. As a whole the dog was good, although I would probably ask them to go light on the kraut next time or skip it. Plus the bun ended up being a bit soggy, I think they may have neglected to toast it so I'd double check that too. My nitpicking aside, my daughter loved it. By the time we left all we had were two small bites on her plate along with a couple of smears of ketchup. This after she had eaten lunch at preschool. The fries were tasty too, at least the ones that my daughter let me snag off her plate. The sweet potato fries were certainly tempting but we passed on them. The dog was a meal and I ended up being glad I hadn't ordered anything else. I was happy to see that the menu had a reasonable seletction of other items, my husband not getting the dog thing would be happier with a burger and a shake. Most of the other diners were ordering dogs or burgers, although two gentlemen nearby ordered dishes made with the grilled chicken so that might be tried sometime, only if someone else orders it though! And of course we hit the bakery afterwards, for a cookie for her and onion rolls for me. Looking forward to hitting one of the other spots sometime in the future. AlisonA

Well I stopped by at 11:45 this a.m. to find it closed, despite a sign stating they open at 11:30. Hung around to close to noon then figured they might not be open on Monday. I'll give it another try on Wednesday probably closer to 1, hope it works this time. Has anyone tried the "southern" barbeque a couple of doors down? Thanks, AlisonA

Thank you! I may be hitting it for lunch tomorrow. AlisonA

I am resurrecting this thread with the hopes that something new may have opened up in Essex county since this post - outisde of Newark/ironbound which deserves its own thread. I have looked at the Northern Jersey one and most of these seem too far away (I'm in on the edge of Short Hills/ Chatham - near the Mall). I would love to find a tacqueria within 10-15 minutes. One side note - Have been to Tico Mex on main street in Chatham and were disappointed. Their specialty pork dish was unbeleivably dry and the other dish we ordered was barely seasoned. Have also been to Toro Loco in South Orange and found them sub-par. The best hispanic food I have had since moving was in Elizabeth near the DMV and that was a longer hike than I would like. Thanks for any suggestions for Mexican, Spanish, or any Iberoamerican. AlisonA

Thanks, it is a David Berg hotdog. Still haven't done a hot dog run here, looking forward to going to Syd's - thanks to you all. AlisonA

AlisonA,That's too funny, did you see my reference to Greenwood Farm in my post about Dry aged Beef today or is this a complete coincedence? Spooky!! No I didn't, just happend to be one of the posts I wanted to make once I became and official member. Hope it works out for you! AlisonA

While this is not a tradional butcher shop, Greenwood Farms in Washington, NJ does do home freezer orders. I discovered them at the Millburn Farmers Market, as they have a working vegetable farm too. I only discovered at the end of the season that in addition to their great produce they had meats available, including quail, pheasant, lamb, etc. Good quality from what I have had. Now if you, understandably do not want to invest in an entire freezer order with out trying some product first, call them in the early summer to see if they are doing a farmers market near you. They'll have several freezers of meats with them when they are there so you can buy a smaller amount to see for yourself if they are what you want. The nice thing is the father is a retired butcher who knows his stuff. Great fun to talk to so stopping by the market, when it is not busy!, is fun and educational. Their contact information: Greenwood Farm 135 Port Colden Rd. Washington, NJ 07882 908-689-2227 It being off season at the farm they are not so prompt at returning calls so it might be a day or two before they get back to you. Hope this helps. AlisonA

Here are different directions from the Short Hills Mall. Not as direct but perhaps easier to follow. When you exit the Mall turn RIGHT onto JFK parkway (yes away from 24 - I am trying to avoid the crazy clover loops with these directions). Take the first exit, Parsonage Hill Road. It will be a ramp on your RIGHT. At the top of the ramp turn RIGHT onto Parsonage Hill Road. Take that to the top of the hill/first light. Turn RIGHT onto White Oak Ridge Road. Follow this road, - warning it is very twisty and turny but no odd splits or anything - maybe 2-3 miles? to 24, which is the first light. Cross over 24 to the second light and turn LEFT. STAY to the right and do not get on 24. This street will go under 24 and merge into Morris Avenue. The wine library is on your LEFT, about 3 or 4 stop lights down. You know you are getting close when you see th Dunkin Donuts on your right. Hope these directions are easier, I tried to avoid any highway clover leafs. AlisonA

After ruling out China 46 (a bit of a drive, and no reservations for 2 people - plus they said they did have a large party booked tonight and starting out late as it was - 8:30 - we didn't want to have a wait) we ate here tonight. First the place is nice inside, mostly four tops with some larger rounds. Cool fish tanks in the entry - these'll come up later. It was pretty quiet for a Saturday night. There was a large asian group in the back, a round full of people and us. By the time our entry came we were the only ones there and they were switching the table settings over for dim sum in the morning. After making sure we asked for the other menu we were seated and served fried wonton strips with mustard and duck sauce for dipping along with a pot of tea. Only silverware on the table so we eventually asked for chopsticks. The "other menu" is fairly extensive with many dishes not offered on the main on and several that are duplicate (I can post more on this later if someone wants). We chose the pork and pickled cabbage soup along with the dim sum tasting appetizer off this menu and the peking duck off the main one. The soup was a good standard soup, the broth a bit light for my tastes but reasonably seasoned with plenty of pork and vegetables in it to make it heartier. If you are wondering, pickled cabbage is the spicy crunchy vegetable that is also in sweet and sour soup. Here in a clear broth with pork, scallions and a few other veggies it really stands out. The dim sum appetizer was a bit of a disappointment only because it was so hard to eat. It was slightly over steamed so the sticky wrappers were not only extra sticky but falling apart. The three we received were a shrimp dumpling in a pleated sticky wrapper, a green leafy vegetable in a sticky wrapper (I thought it was chard, my husband settled on spinach like) and the last were like a pork and mushroom shu mi. (three of each) Again, these would have been much better non-disintegrating but they were tasty with each having it own flavor. The peking duck was above average with the only draw back, for me, being that the duck itself was not very warm. It was also nice that the server made up four panckes for us before setting the dish on the table. The skin was wonderfully crisped and the flavor was good. I would get it again but hopefully not on a slow night. The total for the two of us was $50 with tip and about half of the duck left. One thing we did before we left was ask for a copy of the "other" menu to go. As we were standing waiting for them to make a photo copy of it we read a review on the wall. Which lead us to take another look at the fish tanks. It seems that the fish in the tanks, grouper, crab, eel and lobster, are available for purchase to be made into your dinner. Have to think this would be fun one day. Maybe someone here can try it some time. I would recommend it, not as ooh and ahh as what I have heard of China 46 but above middle of the road. And as they deliver to my neighborhood I most certainly will have it again. AlisonA