Double 0

If price is your only criteria don't go. But if you want to see everything in one place, definately go. You'll probably buy something (or many things). I like to shop (look) at this kind of stuff, but I guess you wouldn't be here if you didn't.

I've been there many times. It has a great selection of most of the top brands of everything for the kitchen (except major appliances). The package food is good plus (thank you cabrales), They also carry most of the kitchen gadgets known to man, including microplanes and flexiable French bakeware. Wine, glasses, decanters, corkscrews, martini shakers,bloody mary mix, vinvacs are just a few of things for the drinkers in the group. They also have demos almost everyday. Sort of like Zabar's second floor with plenty of room to check everything out. The prices are not always the lowest, but worth the trip from anywhere in nothern NJ.

Menton, I thought I gave a good review of the store. I have two problems with prepackaged cheese. The first is that unless the cheese has been vacuum sealed and there is a fast turnover you never know what the quality is. The second is I like to be able to select the amount that I want to buy, especially if its a cheese with a short half life. Again if in the area I would go , but from where I work or live there are good alternatives closer that meet my needs better. ST

In the NY/NJ area I've seen these tins, 500g or 1000g (leave 'em to your kids in the will). I've bought the 500g and agree about adding salt and repacking them in a glass or plastic container. I bought my last one about a year ago and don't notice any change in flavor or consistancy. I don't soak, I just rinse them off and filet them. A great hordovere(sp) is a thin slice of bagette, sweet butter, slice of sweet onion and a filet of anchovy.

uh huh

I went to Maywood Marketplace today to check it out. A nice market with better than average looking produce, a nice bread selection, a good looking deli counter with some interesting takeout. They had a large selection of olives and cheeses. Everything is at very resonable prices. There's one but, all the cheeses are prepacked like a supermarket. There is a good looking bakery across the street and some other worthwhile shops on the block. From Essex St east; left on Maywood Ave Then left on Pleasant (bout a half mile). The store is on the left 2 blocks down. I don't know that I'd make a special trip unless I was close by.

Two places that aren't specifically cheese shops are Jerry's on Dean St in Englewood and Carrados on Main St in Clifton. Jerry's has a good selection with a small selection of artisinal cheeses from Italy and the US. The nice thing about Jerrys is the prices. Very inexpensive compared to many other places. Carrados is also very inexpensive, but nothing out of the ordinary. Both places hace a good selection of bread and crackers to go with the cheese.

Yummy. I'd like to follow that with a desert of Orea cookies, twisted apart so I can scrape the filling off with my teeth. exactly

I was talking to my sister earlier about this and she reminded me that my mom would make ronzoni spagetti with watered down ketchup (only Heinz) and individually wrapped american cheese food product on top. She would then bake it untill the cheese melted and the spagetti would get crisp. I loved this as a kid but it might gag me today. My sister loved peanut butter and salami sanwiches on white toast.

Scrambled eggs with kosher salami and Heinz ketchup

I did a search to see if this topic had been discussed, but couldn't find it. My mom would take can of white tuna and some softened sweet butter and put in the blender (no food processors then) and mix it untill it was a paste, then serve it on ritz.

Rachel, I'm curious, what kind of bagels do you like? Generally the best type you can get are handmade, kettle cooked on burlap wrapped boards. The toppings should be placed on the top when placing in the oven(5 shelves that rotate around the oven)and then are in contact with the shelf when you flip them so that they get toasted while cooking. This results in a bagel that is crisp on the outside and soft on the inside. Bagel making is becoming a dieing art. Most places use bagel machines to make their bagels(this heats up the dough to much) or worst yet they buy the prebaked bagels. Having said all this, Ronnies in Hillsdale is a great place to go for breakfast, not the very best bagels, but excellent appy and you can get pork

Diced cucumber Diced sweet onion Diced Feta Sliced Muscat grapes Squeeze of lemon and a drizzle of fruity EVOO.

Nice touch.

Check out Jerrys in Engelwood on Dean ST. They have the Valrona plus a few others that aren't all that common.

Funny you should mention the ice cream, I had it this evening after going to Pam Real Thai and thought that the flavor was out of this world (chocolate almond) but the consistancy was very grainy (icey, maybe from mishandling). We got it from the Amish store on 9th between 49th and 50th. I don't think the butterfat level is as high as B&G or HD, it didn't have that tongue coating texture that they have. I thought that the chocolate was as intense as any I've ever had. I'd be interested in trying a properly handled pint.

I realize I'm late to the dance on this, but Layla and I went to Pam Real Thai after another sucky Ranger loss tonite. We were on the way to Grand Sichuan International, and got sidetracked on 49th street. We ordered three dishes, which were all very good and very spicy. We had Yum Nan Sod, a mixture of ground pork, onion, ginger lime dressing and chile. Layla liked this the best and I liked the sourness of the dish. We also had Pad Khi Mao, A sort of Chow Fun with Thai basil, chile, red peppers, garlic sauce, and chicken. Real good heat on this dish (Layla thought it was too hot ). The last dish was Crispy Pork with Basil, double fried (deep then stir fried) pork belly, Thai Basil, chile, and garlic. A perfect blend of crispy bits (the pork belly) and oilyness. All in all one of the better Thai meals I've had in a long time, and it was only $25 tax and tip included. Its also BYO.

hyperbole. Maybe, but not far from the truth. When I go out to eat the wine list is as important as the menu. The prices that I see on some lists can take the edge off a great meal. I don't know how many times the liquor bill has been as much as the food bill. I've developed relationships in NYC that allow me to BYO in certain places, but NJ is the best. When I go out to eat an exceptional meal I want to drink at that level. Prices on most lists preclude me from doing that unless I BYO.

Boy I envy you guys. I make Thanksgiving 4 out of 5 yrs for the last 20, and with my family anything thats out of the ordinary is rejected without even a taste. Tried cranberry relish, it had to Ocean Spray jellied (like jellyfish). Tried real stuffing with chestnuts, sausage, and fresh sage from my garden, it had to be Pepperage Farm bags. The list goes on and on, steamed broccoli, boiled stringbeans, and (gaaack) candied yams(canned) with cornflakes and marshmellow topping (don't forget the maraschino cherries). And before anybody suggests that its my cooking just ask anyone who has been to my house for a meal on that subject. My family just has tastebuds that are left over from the 1950's. Somebody please save me.

Food 60% Ambiance 20% Intangables 20% (when I go to this place I know I'm special) Wine selection is very important, but since we're talking BYO I know I'm not overpaying.

I've always wondered, What the hell is "New American"?

Do you drink? If you do, you're not getting out of most of these places for under $50. Even a cheap bottle has to add $30 onto the bill. If you say $35 for three courses you're still pushing the upper limit of $100 per couple. Even go to TGIFriday or any of that ilk and you'll spend $50 pp after a couple of drinks.

I hate to disagree with you, but do the math. $20 entree, $10 app, and $10 dessert and coffee ( this is conservative because you are mostly talking about BYOs). Thats $40, barely makes the threshold of $50 after tax and tip. I think Bergen is better for ethnic food in that price range. Beat me up later I've got to go to my son's football game.

What about schmaltz?

I live in NJ and have luck with bringing them indoors. Put them in a larger pot than you thinkyou will need. Well fertilize them, keep them moist (winter heating really dries them out), and keep them in your sunniest room. I've had luck with rosemary, lavender, lemon and regular thyme, and oregano. I leave the mint outside and it always comes back, even when I don"t want it to.