winewizard

A good all purpose glass (I like about 10 ounce or so) is fine. Too tiny is a detrimemnt

I just made some. I used a rib rub and roasted at 375 for 2 and 1/2 hours. Served them with a vinegar creamy slaw. I then sliced some steak fries and roasted them in their own pan (seasoned with salt,pepper and some olive oil)for the last 45 minutes of rib cooking time...Enjoy they are a delight

With all the talk about Tre and his errors. I must agree he is very talented but he screwed up by the numbers last night. Of all else that has been highlighted, I see no mention of the fact that one of the things that was included in the challange was for the teams to prepare two (2) selections in each category and I count bread pudding as one, and saw no second. What's up with that, I didn't even hear a peep from the judges about that. Also note the covenant at the end credits; something to the effect that producers were consulted in certain situations...the unseen judges wielding powerful influence no doubt

Pickles: While it is drinkable: I wish to point out sage advice: "Never buy the cheapest wine in any category as its taste may discourage you from going on. The glass, cork, cartons and labor are about the same for any wine; as are the ocean freight and taxes for imported wine. Consequently, if you spend a little more, you are likely to get a better wine; because the other costs remain fixed. Cheap wine will alays be too expensive".

Get thee to your local bookseller and peruse a copy of Kevin Zraly's Windows on the World Complete Wine Course 2006. You may like it Another thought (in lieu of a book), I teach a course "Wine Tasting For Beginners" through a local community college. Six consecutive Mondays at a local restaurant. An hour lecture and following hour tasting of three wines and some food. Total cost $18. Several students have been given the course as a giftt. Perhap there is something similar in your area. Ther is also a book by Theresa Lust called Pass the Polenta" which has a chapter(Wine by the Numbers) that is brilliant. N ot a wine book, but a terrific story.

Here goes my opinion: Firstly, I like the idea of specials because I may have a favorite spot to fall back on yet may become tired of the same menu. So, specials which are fairly priced and varied are a good idea. I like to have a menu insert listing specials including prices which should encourage a patron to try them. I don't know how many of us would tolerate a menu without prices, so why should the specials be a mystery?

Hats off to Jason & Rachel!!! The Chinese New Year Dinner reflected extraordinary planning and organization... Champagne, wine & beer galore... Amazing food...awesome company...astounding value; and, entertainment to boot! We could not have had a better time. Once again, kudos to all who made it happen.

I think this sums it up nicely. Since I'm from Kansas, the home of some of the nation's most ridiculous liquor laws, I've learned not to bat an eye, no matter what the situation. I could tell you stories that could curl your hair! Surely some of the people on this list are old enough to remember when, on a coast-to-coast flight, all the liquor had to be removed from airline passengers' hands/tables while they were flying over Kansas. For those of you who are too young to remember, Kansas was a state in which you could not purchase liquor by the drink --you had to BYOB into private clubs if you wanted to drink. Long story short, the Attorney General (now a nice elderly lawyer who works two doors down from me), who was under fire for doing marijuana raids on kids, but no alcohol enforcement for their parents, raided an Amtrak train for selling liquor by the drink, which was legal in adjacent states. The airlines, not wanting to turn their flights into a sideshow, requested advice for handling liquor when flying over Kansas, and soon the legislature was embarrassed into passing more reasonable liquor laws. So over the years, I've pretty much seen it all. About 25 years ago, when working as a reporter, I had the pleasure of covering an ABC hearing. One liquor store owner, who was not the subject of my story, was up on charges of selling to minors. I found it interesting, since I'd been in his store purchasing wine 2 weeks before, and he'd demanded 4 ID's - not for proof of age, but so I could write a check for $12! Now, at age almost-51, when my (4 years younger) husband and I go to a neighborhood restaurant, I'm always given the "senior discount." And he is not. How I'd love it if someone would card me! ← As usual, it couldda been handled better. The waitress should have approached the table for drink orders and if you requested a soft drink, she could have asked when serving your beverage "May I remove your wine glass? Like you, I would have lost it. A decent restaurant is always obligated to exercise discretion. As

Dan; Once upon a time there were about four hotdog men (carts) scattered throughout the farmers market. One vendor operated a cart in front of the shop he later opened and he was named Jerry. He eventually went home to a better life (I think Greece). He had a family and sold the stand. I don't know how many owners since. Tommy's opened later. Different product in that Tommys serves Italian style and is known for "potatoes in a cup". As long as we are nostalgic, do any homeboys remember Waltz's 42nd St Bar & Grill in Linden, NJ (next door to O'keefe's miniature golf course)? I know the natives will smile and respond. Thanks for a great thread.

As an Elizabeth native, I'll add my two cents worth: 1) City Tavern, Eliz ave (near former Liberty Theatre) very good Portugese with considerate & attentive service 2) On a warm day (from Memorial day to about Oct with good weather) you gotta try Lemon ice ( and oher great flavors) from Di Cosmo's. Hight st & 4th ave- just down the block from Spirito's. Make this a must stop there is no better!!

You are lucky to be nearby...the best I know is Lioni Latticini, 555 Lehigh Ave, Union,NJ (not far from exit 138 Pkwy). Also have a dried -gourd shaped- Mozzarella. Enjoy!!

I know a place in NJ .. where are you? Would this be a useful suggestion?

Would I be booed if I said it depends on the wine and it's age? The waiter's corkscrew is classic - try one with five and not four curls The rabbit is great. Less expensive and my fave is the Screwpul If the cork is old, there is nothing better than the ah, so

Why not try a sparkler? A thought that has been advanced is that a good dessert wine is dessert.