johnjohn

Tommy - does the entire table have to order the pasta tasting? johnjohn

I used to work across the street, and have had the burger while sitting at the bar for lunch a few times. I've always thought it was a good meal and the service at the bar was great. I did have the hashbrowns once and they came soaked in oil/butter - there was a pool of it around the edges. We sent them back and a new plate arrived that was exactly the same. I understand the fat is what makes them taste so good, but thought it was a little overboard. johnjohn

Never had tortilla soup - Are the tortillas a garnish like croutons or do you cook them in the soup. johnjohn

Some of my best meals in NY had been at Oceana when Moonen was in the kitchen. I was really looking forward to RM, but have also heard some so-so reviews. I'm going to give it some more time, than check it out. johnjohn

Tommy - what type of rice did you use, and how did you grind it. johnjohn

I have had dinner at GB&G probably 8 - 10 times in the past 3 years, and have always had excellent meals. It's always surprised me that this restaurant is not mentioned more often on this site. I always recommend it to out of towners. I was introduced to the lunch special a few months back, and if in the area will have it at the bar. $20.02 for three courses - usually a choice of soup or salad - pasta, fish or chicken - sorbet or cake - portions are small, but hey it's lunch!!! Think it is a really good deal, plus service at the bar is very nice. I do think wine by the glass is expensive compared to other places. johnjohn

I ate here a year ago - I do remember the crab cakes were very good and the shellfish platter was fresh. But what sticks in my mind about this place is when I called to make a reservation. I asked for 1 pm (I called that morning for lunch - 3 people), and was told that they could not seat us at 1pm, but could seat us at 1:30 - fine. I got there early probably around 1pm, and the place was more than half empty. It just pissed me off. johnjohn

which type of potato is best for roasting? johnjohn

Ahh... Coq Au Vin - one of my favorites. I recently came across a recipe that called for adding 1.5 tbsp of unsweetened cocoa powder towards the end of cooking. Sounds interesting - anybody know if this is common. johnjohn

Simon's goat recipe calls for a low oven. Is 250 - 300 considered a low oven? Or would it be even lower. johnjohn

I have a stupid question - does the way the short ribs are cut make any difference (besides cooking time). I have seen them served a number of different ways - 1 inch pieces with a bone in a stew, long slabs of meat with one bone, 4 inch rectangle with two bones, etc... johnjohn

The wings are good - I've also had a really good pulled pork sandwich. The food is much better at this location (92nd Street) than at the other two locations - 78th and 2nd (I think) and on the west side. I also ate raw oysters at this place once - either I am brave or I was drunk. johnjohn

Had a wedding last night - very hungover - I was introduced to a coke slurpee from 7-11. It worked - I felt much better. johnjohn

I've never made Gumbo - will try this weekend. How do you know if you have burnt your roux? Priscilla - just to be clear on the seafood - you cook it for 4+ hours. What happens to it - it just breaks down into the gumbo. johnjohn

I've been to McCormick & Schmick's out West ( I think it was Portland), and thought it was a very good. Large selection of fish and shellfish - which was fresh, and simple preparations. Pretty good for a chain - alot more upscale than TGIFs. johnjohn

My mistake - I didn't realize Wilfrid was talking about dried lasagna - I was thinking about getting the fresh lasagna sheets. johnjohn

I will look into the lasagana sheets. When I've bought them in the past I remember them being thick (sturdy) - I guess I could roll them to make them a little thinner for the ravioli. Wilfrid - I would never of thought to cook the pasta first and than add the filling and finishing in the sauce/broth. Is there a reason why you do this? I will try it both ways and see what happens. johnjohn

I have some leftover braised lamb and was thinking of using it as a filling for ravioli. Not interested in making fresh pasta tonight - so I was thinking of using wonton skins. Anybody ever try this? Is it any good? How long do you cook them for in boiling salted water. johnjohn

In cooking - Do you use the pulp or just the rind of a preserved lemon. johnjohn

Any idea how long chipotles in adobo sauce will last once the can is open. I have a conatiner that I opened a month ago that is sitting in the fridge - do you think they are still good. johnjohn

I had the sauce on a burger at a BBQ a few weeks back - it was ok - very sweet. I would be embarrassed if someone I was eating with at PL put that on their steaks. Been to PL a couple of times, and think it is very good. First time I went people were really talking it up, and I was sort of let down. Will probably get attacked for saying this, but thought steaks that I have had at The Old Homestead and Bobby Van's were in or very close to the same league as PL. Worst Steakhouse in NYC - Ben Benson. johnjohn

I just finished making 3 pizzas - lots of leftovers!!!! Crust - started by stretching dough by hand very gently - letting it rest - than more stretching and patting. Dough was uneven and in some areas so thin that you could see through it. Ended up using rolling pin - crust was even and thin - real nice looking. Sauce - drained and seeded San Marzano (1 can) - salted and placed them in a strainer for 1 hour. Placed tomatoes, 2 cloves garlic, Olive Oil, oregano, salt and pepper in food processor - buzzed 1 minute. Toppings - 1 had roasted red pepper, onion, fresh mozzarella and black olive. 1 had pepperoni, fresh mozzarella and mushroom. 1 had just fresh mozzarella. As they came out of oven - I brushed the crust with olive oil and sprinkled with torn fresh basil. Baked for 6 minutes (rotated once during cooking) on a stone - stone was heating for 1 hour in 500 oven. crust was crispy - very happy with results. I was hoping to get the black spots on the edge of the crust like at Lombardi's, but didn't happen - I guess I could of cooked it longer, but wanted the cheese to be soft and runny. I don't have a pizza peel - so I used a flat cookie sheet dusted with corn meal. 1 pizza stuck as I slid it onto the stone - After 5 minutes of working it with a spatula it came off, but was a weird shape. Pulled them off when finished onto cutting board using tongs. Went pretty light on sauce and toppings from what earlier posts said - In future will put more sauce on - it seemed kind of dry. Also my stone gave off a huge amount of smoke while it was heating up. I don't think it has ever been washed (I thought I read somewhere that you are not supposed to wash them). Any advice oh how to clean them or reduce the amount of smoke. Overall a good experience - will experiment more in the future johnjohn

John - The magazine is Unlimited - it's an adventure/outdoor sports and travel magazine. Good articles on hiking and mountain biking, as well as, on happenings (festivals, contests, clubs) along the East Coast. I don't put much faith in the food/restaurant reviews, but this one caught my eye because it was in NJ, and involved one of my loves - the hot dog. If you want - PM me and I'll send you the article. johnjohn

I'd be interested in a pizza sauce recipe. Do you cook the sauce? johnjohn

How far is Clifton from Upper East side of NYC? I was just reading an article about "top dogs" and it lists Rutt's Hut (route 21 - Northern NJ) as the best. After reading some of the reviews on this board - I am thinking of a road trip. It also lists Bear's Hot Dogs in Sayreville, NJ on Route 615 - Anybody been? I am not from NYC - so don't know NJ very well, but I have access to a car and am willing to travel for a good dog. johnjohn