Taboni

French toast made with slightly stale homemade Challah. Niman ranch applewood smoked bacon. I love Sunday breakfast

While I have no quirks that I know of, my family and wifes family are a different thing altogether. My brother smells everything before he eats it. This includes raw vegetables, bagels, cereal (which he eats dry with a glass of milk on the side, but never in the cereal itself)..anything at all. When we were kids we had the plates with the sections in them. He still eats as if all his food were still on one of those plates. No two items are allowed to touch each other. This of course is contrasted by my father, who stirs all food on the plate into a conglomerate, proudly stating to anyone who cocks an eye that it is all ending up in the same place anyway. I still have visions of our usual Monday dinner, meatloaf mashed potatoes and mushy peas in a glopping heap on his plate. My wife only eats ice cream if it has been stirred in the bowl until it becomes soup. When my SIL stays overnight, I usually make challah french toast the next morning (her favorite) She props one end of the plate up ala Peter Luger style so that the syrup doesn't touch the french toast and then dips each bite into the syrup separately. Should the syrup inadvertently touch the waiting french toast pieces, she gives it to the dog. Glad I'm normal

We used to go to the location in Little Silver quite often for lunch, and although the food was very good most times, the always abysmal service and a particular episode with the after effects of some dodgy chicken have kept us away for some time. I may be inclined to try it again though. They do have excellent coffee and a good selection of teas.

My family has been going to Elmora bagel since they opened. I have since moved further south, but Elmora continues to be the standard that I hold bagels to. Just to note that in my current location I have found an acceptable bagel at Brooklyn Bagels in Rumson. It is a little bigger and fluffier than I like, but I counteract that by requesting all well done bagels and it results in an acceptable crusty/chewy relationship.

Or Hefenreffer!

I have had a few different variations on the snakebite while working in London, the most memorable being cider, lager, blackcurrant, and a shot of pernod. A couple of those at lunchtime worked a charm!

Iron City Light National Bohemian Narragansett Ale Robin Hood Ale

I'll second Wayne's market for that kind of stuff, and I could live at Delicious Orchards! If you're feeling brave you have to go on Wednesday as it is "sample day" there, but be warned you will have to fight off hordes of senior citizens! (my parents are regulars

While there are a few new cafe/bistro style places that have opened in the past couple of months, having not explored them fully yet, I would suggest either Sogno or Osteria Dante (both on Broad St)

I agree with you 100% Lou but you wouldn't believe the amount of people that I dine with that have complaints about such things when the food is served, but when the server comes back to check on things, they say everything is fine. It kills me because invariably I will get in an argument with my companions since I believe if you don't complain, nothing will change, and you therefore forfeit your right to ruin my meal by carrying on about it to me instead of to those that matter.

We go there fairly regularly since it is between there and Salt Creek Grille to get anything near a decent steak in the area. The steaks are Choice, but very tasty and 90% of the time cooked perfectly. You order by the ounce and the grill man cuts and weighs it in front of you. Pretty good value if you aren't looking for a top notch steak at a top notch price, because that really doesn't exist in the area (it is the one thing I really really miss from North Jersey)

Only one way to do it to any decent standard. Weber Kettle....hardwood lump charcoal (burns much hotter than briquettes) 2 zone fire ....sear on hotter side, then 2 mins a side on cooler side, for a 1 1/2"- 1 3/4" strip steak. You are never going to get the good sear you want from a gas grill. Sometimes I think about buying one just for the convenience but every time I fire up my Weber Performer I realize why I don't have gas. Curious about the frozen technique, but I never freeze anything other than ground meat. If I am going to have steak, I buy it no more than 2 days in advance, preferably the same day (living 4 blocks from my butcher helps in this case)

I know this product has been around since at least 1982 as that is when I first sampled it while living in Germany

For all of you living in Germany here is what to look for!

Brand new never used Weber smoker $20....Actually used once....by me 2 weeks ago....first brisket...mmmmmmmmmmm

Thanks. Thats my boy Benny at around 3 months old. He is near 100 lbs now!

I think it is on Madison around 8th or 9th

I sit corrected. I always assumed it was German since that is where I first had it. Thanks for the correction. I still like Nusspli better..too bad I have never seen it over here.

Nothing better than simply Nutella and butter on brioche, or a nice thick slice of challah. I also concur with those who find a difference in the native German product (although I personally prefer the Nusspli brand of chocolate/hazelnut spread)

Gyro corner of 54th and Park followed by a few beers at Bill's around the corner

Ah, another Exit 109er... There is life outside Bergen County !!!!!!!!!!!!!!!

My mother makes those pickled eggs....that's one dish I couldn't quite stomach. I even used to be able to eat my mother's hishki for breakfast (jellied pigs feet for those who don't know) but I drew the line at pickled eggs.

Agree...only use lumpwood charcoal...burns quite a bit hotter than briquets do, so it takes a little practice if you've never used it.....btw I assume I'm not the only one who has a warped bottom grate in his Weber due to the high heat of the lump charcoal am I??

The key is grating by hand...I have tried all the other methods and it is the only way to get the true consistency that you want. Tough out the fumes...it makes the end product that much more enjoyable! The other ingredients are beets (I use canned just because its easier) that you grate in, a little touch of vinegar, salt and sugar to taste. If it is too strong and you dont have time to let it mellow, put in some of the beet juice, but do not be heavy handed as you can't go back. Sorry its not more technical but its all about adding a little of this and then tasting..alot of tasting! Good luck!

We are down in Fair Haven now but used to be in Elizabeth