richw

Hello All, My good friend is spending this week at Felician College in Lodi/Rutherford attending a seminar. He's staying on the campus with limited transportation and isn’t at all familiar with the area. Can anyone please recommend some nearby places to grab something to eat that's “egullet approved”? Anything ethnic is fine as well as any good sandwich shops. TIA, Rich

Can somebody please explain to me what Taylor Ham is and if it is a New Jersey product? How is it different from boiled ham or any other processed ham cold cut? My FIL has a store in Upper Saddle River and everytime I am there at the store (visiting from Florida) he makes those Taylor ham, egg and cheese sandwiches. Cheers, Rich

are you opening a cafe? Fill me in!

here you go - http://forums.egullet.org/index.php?showtopic=9543&hl=

Passage to India in Harrisburg is said to be really good.

Someone else will surely verify this but I believe that panko is made soley for use as bread crumbs and there is no panko bread. I think panko bread crumbs are made by shooting particles of dough onto a hot metal surface. The particles cook and are then scraped off.

So Boaz, are you gonna tell us where you got these fine Falafel? Was it at the queens of falafel? Hope you're well. Rich

I have heard that purchasing Senseo pods at Costco gets the unit cost down to around US$0.18.

Hmmm, y'see, everything in the world boils down to semantics. Those Yemenite wrap-type things are called, in Hebrew, "aish tanoor." If you want one of those, you wouldn't ask for a pita, because if you did you'd get, well, a pita, and not an aish tanoor. I thought they were called Laffa, or Iraqi pita.

beware of the great internet deal... http://www.resellerratings.com/seller7041.html

Thank you to everyone who has contributed to this post. It couldn't be more timely as I am preparing to sell my 35mm equip on eBay and finally go digital. Tana, please keep us posted on how things go with your Powershot Pro1. I have it on my list as a prospective replacement for my SLR.

I came across this and thought you all would like to read about another NY pizza fanatics findings.

I have only been to New York City a few times, and every single time I visit it's pretty much an eating tour. The entire trip is spent walking everywhere and finding grub. I haven't had much time to plan for my visit on the weekend of 5/21. Usually I would spend about 4 hours a week for like a month just finding out where to eat. I will be staying at the Sofitel at 45 West 44TH Street and was wondering if any of the pizza places mentioned in this thread are nearby. My preference is for a slice or two, not a sit-down with a whole pie. I have to leave room for way to much other good stuff. TIA, Rich

I've experienced the ill effects of it once or twice. It was mild. Similar to what happens to people who have a bad reaction to Olestra...

It really IS incredibly tasty. I have never had it cooked or even seen it served cooked. As a matter of fact, I've never even seen it for sale at a fish market here in South Florida. The only place you will find it is at sushi bars and they all include it in their chef's choice sashimi and nigiri-suchi platters, which leads me to believe that it is inexpensive.

Would be so kind to share some details on your technique? This is always something I wanted to try in my refridgerator, but I was unsure if it was the correct environment. I live in Florida so there aren't any basement options.

For a quick dinner I sometimes steam salmon in the microwave. It takes a few minutes and if you lower the power level you can control the heat and get medium rare with no trouble at all.

Mr. Rogov, As a regular reader of your forum and a daily visitor to eGullet, I'd like to welcome you! I'm glad you're here. Rich

Israelis are crazy for Bamba and Shoosh (the competitor). I have never met an Israeli that doesn't love the stuff. Think cheese puffs with peanut butter in place of cheese dust.

Are you talking about "malcot falafel" or Queens of falafel? I've been to the Herzilya location and it is great. They make 3 types, each is served with toppings different from the traditional pita- I just can't remember the variations. I also had their Sabich which was quite tasty as well. There was: Red pepper falafel Sweet Potato falafel Classic original All served in a Yemenite syle fluffy pita. It was excellent. I am partial to the original. I like the classic the best. I also found that falafel shel haim in Tel-Aviv was excellent. I can go on and on. The food is Israel is indeed wonderful. I love it. I also think Bissili, which is widely available in the U.S., is the best tasting snack food I've ever had. I'd rather eat bissili than any potato chip. Well maybe yuca chips run a close 2nd.

I've seen small live fish swallowed by people in India as part of some holisitic asthma treatment.

That sounds about right, plus Matbucha (Spicy tomato sauce), Zhoug (one of the hot sauces you mention I'm sure), pickled red cabbage, YUM!

Where do personal injury attorneys place on your evolutionary chain?

Salt good, oil BAD I was teaching assistant to a culinary instructor that used to freak out when students put oil (it was usually olive oil since it was nearby) in the water for boiling pasta. He would say that the only thing it does is reduce your bottom line...and knock down the starchy foam a bit.

My dining experience at the Blue Door was poor, both in quality of food and quality of service. A recent trip to Pacific Time was even more disappointing.