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.

Thanks folks -- I'll give Espositos a try and make a Costco Run while I'm at it. Wegmans (complete opposite direction) will be my fall back. I did indeed mean Harding Township, adjacent to Chatham/Madison/etc. Would you call that Central NJ instead of Northern NJ ?? This area is screaming for a quality butcher shop...surprised that demand has not been filled.

I just Clicked to Buy and was informed Riedel is also running a buy one get one sale. Buy a set of 4 Riedel Ouverture Red Wine Glasses for $29.99, get a matching set Set of 4 White wine for free. Free shipping applies, bringing this total to less than $4.00 per. What's the read on the Ouverture series ?

Hi folks - Relatively new to NJ and could use a recommendation for a good butcher in the Harding area. Ossu Bucco on the menu for this weekend, so need some equally sized lamb shanks. Thanks !

FYI - got this question answered at FoodTV. Just in case anyone else was curious..... _____________________________________ Jamie Oliver's MAC knife The knife that Jamie Oliver is using on "Oliver Twist" is a MAC knife, MBK-110 Mighty Chef's 11". He will also be using all MAC knives in his upcoming "Happy Days with the Naked Chef" tour of the US that starts Oct.21. MAC knives are also used on "Kitchen Session with Charlie Trotter", "Taste of Napa with Joey Altman", and the upcoming "Hawaii Cooks" with Roy Yamaguchi. MAC knives are endorsed by Thomas Keller (French Laundry), Charlie Trotter (Charlie Trotter's), Daniel Boulud (Daniel's), Hubert Keller (Fleur de Lys), Nobu Matsuhisa (Nobu's), and the late Jean-Louis Palladin. Everyone has an opinion on the best knife, but there is a reason why all these great Chefs use and endorse MAC knives even though they are constantly solicated by every knife manufacturer. MAC knives are simply the best--just ask anyone who has ever used one. Harold MAC Knife, Inc.

Does anyone have experience with Kasumi ? I'm considering adding their 7" Santuko knife to my collection. A bit pricey, is it worth it ?

Suzanne - what's your beef with the F.Dick cutlery ?