ChefJeff

Date night tonight, and I'm trying to swing a Dinner & Movie in and/or around Morris County. What's the verdict on the best chinese around here ? Mr. Chu on Route 10? I'd love to make the trek to China 46, but I'm not familiar with the area and would like to add a movie to tonight's itinerary. Thanks for your help!

I'm in Tokyo for the week - are there any places one can purchase Japanese cutlery ? Any problems with traveling back home (US) with such purchase in stowed luggage ? Will be in Shanghai and Bangkok next couple of weeks - any options on purchase there ? Thanks

OK - bunch of family coming in for the weekend - thought I'd take a break from entertaining them and treat them to a round of rodizio. So where does one go for a memorable meatfest ? They do not have Rodizio in Cleveland, OH !! Thanks in advance...

Thanks - I used Broccolinis in Madison. They gave us their side/back room for the night, and it worked out great !

I'm looking for a restaurant in the Morristown area (Madison, Florham Park, Chatham, etc.) where I can have a working dinner with six people. It needs to have a "private" room. Any suggestions ? Thanks !

Looking for recommendations on top-notch chinese in and around Morristown/Madison/Chatham area. Thanks in advance !

Sounds too good to pass up, and with all the rave reviews, I'll use this as the bar to aim for once the snow melts and the smoking season commences ! I'm in -- What is the billing method/process ?

Well, for what it's worth....the new counter top (42"x80") is installed, I finished installling the hardwood floor, changed all the hardware, added a new pantry, refinished all the cabinets, and repainted the room. A do-it-your-selfer, temporary kitchen upgrade that will get me over the hump for the next couple of years. Total project cost: $5800. A mere fraction of the cost of the new kitchen that I had in mind that will now have to wait. But the bottom line is......The Butcher Block makes the kitchen. I listened to Fat Guy, and bought the finished butcher block and am sticking to my cutting boards. In hindsight, given this countertop serves dual-pursose as an Island, this is an easy decision. I went with Boos Brothers and would VERY HIGHLY recommend them. CheffJeff

For all you Mom's fans.... Made a mad dash at Costco for lunch to see if the 2000 Bordeaux had arrived (not !) Was pleasantly surprised to find Costco now carrying Moms Garlic & Basil pasta sauce. 2 jars for $7.99.

Made a mad dash at Costco for lunch to see if the 2000 Bordeaux had arrived (not !) Was pleasantly surprised to find Costco now carrying Moms Garlic & Basil pasta sauce. I know there are a lot of Mom's fans on this site, thought I'd pass this along.

Hi folks - I'm making slight alteration to our kitchen, expanding the size of our island. This is not a major enhancement, just an attempt to gain more counter/work space. I plan on redoing the kitchen, with all the troubles, challenges, and rewards that has to offer, in a year or two. Anyhow - I'm considering making the investment in a butcher block countertop but I'm a bit hesitant on how it will hold up over time. Does anybody out there have one ? Do you still use a cutting board, or do you just use the butcher block work surface ? Would you do it again if you had the chance ? The countertop is 6'X4'. Thanks in advance -- Jeffrey

I have large hands....I really want to check the feel.

I'm (still) in the market for a 10" chefs knife to add to my collection. Who has the best and broadest selection of knives in the Central NJ area ? Wusthof, Global, amongst others still in the running and I want to try them out before buying. Thanks !

You don't need a smoker to have a good Brisket BBQ. Don't get me wrong, I have a weber bullet and love smoking....but the following recipe has won raves for BBQ. Lifted from the Allrecipes paperback. Ingredients 4 pounds lean beef brisket 2 tablespoons liquid smoke flavoring 1 tablespoon onion salt 1 tablespoon garlic salt 1 1/2 tablespoons brown sugar 1 cup ketchup 3 tablespoons butter 1/4 cup water 1/2 teaspoon celery salt 1 tablespoon liquid smoke flavoring 2 tablespoons Worcestershire sauce 1 1/2 teaspoons mustard powder salt and pepper to taste Directions 1 Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate at least overnight. 2 days is even better. 2 Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan. 3 In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling. 4 Pour sauce over meat slices in pan. Cover and bake for 1 more hour.