shugga
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Posts posted by shugga
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Well we finally got to Delmonico's. It's the old Fiddleheads on Schralenberg Road in Closter.
I had heard they were having problems with the kitchen, mixing orders up and very slow going. But, they are open about a month now and we thought around 6:30 on a Fri. night might be OK.
So this past Fri, off we went. I ordered the Jambalaya, which the waitress said was spicy, it was very good but definitely not spicy. My friend had a filet mignon, she said it was very good. Her husband had the prime rib, which was hanging over the plate when it arrived, but he said that half of it was fat, and my hubby had a sirloin which he said was good but not cooked the way he asked. (too well done). The waitstaff seemed to have problems too. They removed the bread and butter from the table, (we thought they were replenishing them) never to be seen again. There was no butter then for the baked potatoes. And it never appeared even when we asked our waitress for some more.
The same thing happened to the cream for coffee. We asked for half and half only to be brought milk. And when we asked again for cream, it came after everyone had finished their coffee and dessert.
I guess every new restaurant has kinks to work out. We will have to try it after the holidays. Hopefully the kinks will be smoothed out by then.
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Here's Emeril's recipe.
http://RecipeCircus.com/recipes/booper/BRE..._Cornbread.html
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We ate there about a month ago with some friends. Dinner was very good, but our waiter pronounced half the dishes wrong. We had fun trying to figure out what the pumkin G-Nocki were!
Has anyone been there for Sunday brunch?
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Even though my kids are now in their 20's, I still use my crockpot and pressure cooker. I love them both for stews and pot roasts.
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I have a little yellow tupperware egg separator in the junk drawer somewhere, but usually I just use the shells, the way my mother taught me to.
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I agree with Spikes in Pt. Pleasant Beach. Another one that came to mind was Hannah's on Main Street in New Milford. It really looks like a dive, but the pizza is very thin crust and pretty good!
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SenSen's of course!
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http://RecipeCircus.com/recipes/shugga/MEA...with_Gravy.html
http://RecipeCircus.com/recipes/shugga/MEA..._Meatballs.html
http://RecipeCircus.com/recipes/shugga/Mai...Chili-Roni.html
Here are a few stovetop recipes using ground beef. Hope they help you.
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Bumping this one up for smaratron.
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Check the thread titled Pasta. I just bumped it up for you.
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Stopped at the Horn & Hardart Coffee Co. on Broad Avenue in Leonia today on my way home.
I had a cappuccino to go. It was good. I have had better and have had much worse.
They have about 8 small tables and serve pastries, muffins, sandwiches, soup, salads, smoothies and the Horn & Hardart
Classics ( Mac & Cheese, Rice Pudding, Pearl Tapioca, Creamed Spinach, & Barbecue Beans)
They have PB&J and Grilled Cheese sandwiches for the kids.
Nice clean place, might be ok for a quick lunch.
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Oh my Gawd! Fried apple rings and Apple dumplin's with cinnamon icecream are the best!
I missed the Sussex county fair this year. Can't wait till next year!
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Before my trip to China, my doctor told me to avoid eating at the little stands on the streets.
Of course I only drink bottled water, even at home!
We followed his advice and were fine. I always carry some pepto bismol with me, too.
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Lived in Jersey for half a century and never heard of an italian hotdog.
Just where is Jimmy Buff's located?
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Went to a party recently where the host served pizza (delivered a few hours prior to the party) still in the boxes and
a crock pot of Costco meatballs simmering in bottled ragu sauce. Luckily he had a Shop Rite cheese and fruit
platter, that I stuffed myself on.
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The only way you will ever get a burger in a restaurant in North
Carolina, is well done! It is a state law!
You can get your steaks rare, but anything with ground meat must be
well done. The ground beef harbors bacteria!
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I saw it a few months ago while they were still working on it.
Passed it the other day and it is open now.
Looks like just a coffee shop with muffins etc. I have not stopped
in yet. I will one of these days.
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I have about 5 different kinds of mustard in the fridge right now. One is Rays, a friend brought it back from Maine for me. It is a small family run business.
But for my Sabrett hot dogs I like Guldens Spicy Brown!
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Leftover cold pizza!
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Just bumpin' this thread up for Shermar.
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Yes, I remember Suzie's Sister. Wasn't Leonard's Lazy Lion across the street and south a little ways, in what
became Ruscellos and is now nothing?
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I like to use Pomi. But my mom who is 87 yrs. old and has been making gravy all her
life (and it's the best ever), swears by Contatina Tomato Puree.
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Nope! Didn't think it warranted one.
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Thought you might be interested in another side to the story.
http://www.phillyburbs.com/food/articles/0...418proscons.htm
http://news.nationalgeographic.com/news/20...22_seabass.html
http://www.washingtonpost.com/ac2/wp-dyn?p...A7673-2002Jun18
Not saying I agree with either, just presenting another viewpoint.
New Orleans Trip Report
in Louisiana: Dining
Posted
Thanks for all the great posts. We are heading to NO in Feb. for 5 days. I cannot wait.