nervousnelli

I buy those frequently and after wrestling with the wrapping (a kitchen scissors usually does the trick) I marinate it in fresh lemon juice, a bit of olive oil, minced onion, garlic and rosemary for a few hours or overnight. I've had great success grilling it outdoors (about 20 minutes total time) or roasting it in the oven at 350 degrees until a meat thermometer registers about 125 degrees. I always cook it very rare because the meat is very delicate. One rack serves two or three people depending on size of appetites.

I clean the live crabs (thereby killing them) and marinate them in a little olive oil, soy sauce and garlic. Then I drain and pat them dry and throw them on the grill. Only a few minutes a side and you've got a delicious dish.

Stop and Shop supermarket in New Jersey is offering fiddleheads this week and I'm going to try them. Do I have to parboil them first or can I just wash them and put them straight into a saute pan with butter, garlic, salt and pepper?

No kimchi - steak!

Cheap quick breakfast at the deli on the corner of 29th and Eighth. It's part of Birrichino Restaurant next door - a good restaurant that might be a lunch option as well. The deli has no atmosphere whatsoever but it's a homemade sausage shop and they make tasty egg sandwiches and have good coffee. Their sausage selection is impressive. They have good proscuitto too and will make you up a plate of eggs any style and the meat of your choice if you like. You can eat in at one of their tables or take out if you prefer.

I don't think he actually says that Ben's is his favorite but it's the only pastrami he calls "incredible".

Yes, you're right - spoon and fork. It's been a long time so I wasn't remembering correctly.

My experience in Thailand was that people ate with a spoon (tablespoon size) and knife using the knife to push the food onto the spoon. It works out well that way because then you get a bit of tasty sauce with every bite.

Toothpicks - used to eat appetizer snacks or - at least in Rainman's case - fishsticks.

Birrichino - really good Italian restaurant with a deli/sausage store that serves meals at lower prices) attached to it - 8th Avenue and 29th Street.

Is it sacrilege to want some garlic or sesame flatfread? Or some rye crisps?

I'm not familiar with the recipe but you might want to try mixing mayo with a bit of lemon juice and some bottled horseradish (which is less spicy than fresh). This concoction packs a pleasant punch without being overly firey and you can tone it down or up as you wish.

Is there a website where I can see pictures of these mushrooms? When I go to an Asian market I know I'm looking at mushrooms but I can't identify the different kinds.

I don't know if it's a packaging or product change but chips (besides Pringles) are now being packed in cans or containers that look like cans. What's the deal with that? Is it just so they don't get crushed or is there something different in there? It seems like a waste of packaging to me.

I like naked steak cooked black and blue if it's a really great cut of meat. I'm also a big fan of HP Steak Sauce (House of Parliament) if the steak is less than prime and needs a little help.

When I was really poor I took a sandwich to school that consisted of two slices of white bread with mayo on it and a couple of leaves of iceberg lettuce in the middle. Yuck.

How about pumpkin and bitter gourd? ... lotus root?

Steamed asparagus spears are a nice addition to eggs benedict.

Windansea in Highlands has a great view, lovely bar and dining area and good food. A little pricey but I guess you pay for the view.

I'm planning a Philly weekend too and was wondering if I can get there via Amtrak. Has anyone tried getting there from NYC that way? Also, the Mutter Museum - where in the city is it? And while we're on the subject, where in the city is the train depot? Monk's Cafe is intriguing and that will be one of the eateries on my list. Morimoto - is it extremely difficult to get a reservation there? Sorry to be ask so many questions, but any info will be appreciated.

We still get it in the cardboard cartons with the thin metal handles. We put them on the table and we serve ourselves by spooning out what we want onto or into our own plates or bowls. Is this old fashioned or just plain uncouth?

Add to the list: I think it's called "Oriental Food Market" on Route 34 in Aberdeen across from the Strathmore Town Square mall. It's tiny and every square inch is occupied by tins, bottles, boxes, fresh vegs, fishes, frozen food, utensils, china . . . It's mind boggling all the stuff they fit into that place. All kinds of common, weird and wonderful Asian products.

It's not really North but Classic Thymes in Westfield might offer what you seek.

If have some frozen shrimps at home, buy just the lobster sauce and combine the two. It's relatively economical and you can use whatever size shrimps you like best.

I drink a concoction made up of Campari, club soda, gin and OJ and my friends think it's disgusting. My newest weird drink is a mixture of Corvoisier and Chrystal. (Too bad I can never afford it.)