howard88

I put together a marinade with half a cup of soy sauce, quarter cup of Chinese Shaiu Shing wine, two cups of water and cracked black pepper. Into a pyrex dish and the 3lb. chuck steak is totally covered in the marinade. In a few hours it will have had 24 hours in the marinade. I will be a grillin at the 24 hour point, rain or not. I will report back with details. Thanks for all your comments.

Matthew: I was planning on treating it like it was a ribeye or something really expensive and crank the Weber up high, sear it and then lower the heat level.

I have a three pound, one inch thick center cut chuck steak. I like the flavor and taste of chuck but have had better experiences slow and low cooking it in the oven or even a crock pot. I would love to grill this one, but more often than not the product eats tough even when it is rare and medium rare. Any ideas on a marinade or something to tenderize it for the grill. One that does not impart much flavor since I want the steak to be the primary taste.

Tiny Tim (the singer?), may he rest in peace, used to control his peeps by wearing Depends.

Taleggio is a good one. I recently had a soft, somewhat creamy organic muenster, slightly salty and mildly stinky; really good. This is carried by a local health food store in nj. I have also seen it on mail order sites for cheeses.

Whenever I get to Seaside, I start at one end of the boardwalk and stop at every place that serves clams on the 1/2 shell for a dozen and a beer. Its an extremely rewarding way to spend a couple of hours. Great fresh clams and you get to compare the quality among the different stands. The experience lasts a year unless you get there early in the season.

Suzanne and EEElyse. You are both great. I had a good laugh. You two might want to get together and take your routine on the road.

It seems that most of what needed saying on this topic has been said. I would just add; Sissy Biggers was more attractive before she had the breast reduction and Jill Cordes has to spit the food out of her mouth that she test tastes. The woman could care less about food.

I agree wholeheartedly with the sweet/savory conundrum. I love duck but detest any orange sauce or cherry drippings disguising the taste of the skin and the meat. If I wanted to eat a snickers bar I would eat it for dessert not with my duck.

I truly hate it when the roving violinist or guitar player comes right over to the table and starts playing. I find eating a personal experience and do not like sharing my space with a stranger playing music in my face while I am trying to enjoy my linguine with clam sauce.

It has been a while, but I still remember the outstanding fries just off the beach at Rehobeth.

I recently cooked a Buffalo hanger steak from D'artagnan. I grilled it on a stove top griller and finished it in the oven to a doneness of medium rare on the rare side. It was somewhat chewey and the taste was o.k. I would not get this cut of Buffalo again. The beef hanger I have cooked was much more flavorful and pleasing to the palate.

also how about foie gras or truffles?

Do any of the Wegman's sell caviar?

Jim. The "get back to me"... part was rhetorical. However I will do the search for threads on Martha. Thanks, I think.

I gotta tell ya. This sandwhich show was one of the best food show experiences I have seen and I watch a lot of cooking/food shows. I would love to be part of a road trip experiencing the entire shows' offerings.

Take three thin pork chops. Spread a stuffing mixture of bread crumbs seasoned with garlic, onion, dijon, olive oil and parsely on two of them. Stack three together and hold with a long toothpick or short skewer. Saute in olive oil and bake at 350 for 25 minutes.

It's a little difficult reading about the Martha Stewart love fest. Are people really that naive to buy into the shameless self- promotion of this wretch of a human being. The masses of people who follow her may be compared to the masses of people who follow other self important, self proclaimed gurus who have nothing to truly promote but themselves. Try reading Just Desserts and Martha Inc. and get back to me.

Tony B., great show. Tony should get together with Martha and share some of that hash his was smoking in Morrocco. David Rosengarten: Excellent show. Do more viewers really favor "unwrapped" or the best five kinds of salt water taffee. Donna Hanover: Rudy was right. Keith Jerkee: go back to Gilligans island. Rachael Ray: Cook breakfast for me in bed. Emerill: Why don"t you and your mommy start your own network so I can delete it from my satellite que. Alton: He's o.k. Flay is so in love with himself. Throw him out and bring in Jack McDavid Unwrapped: stupid show Iron Chef: After 3 episodes you realize the high cost and scarcity of fruit fly offal forces us to cancel this show forever. Jill Cordes: does anyone think she has any interest in food. Marc Silver Stine: boy did this guy step in shit when he got this gig. Bring back Alan Richman and Nina

Dean and Delucca has a variety of decent truffle oil. I agree. Pasta with mushrooms and a sprinkle of truffle oil is great. Kings in Morristown has both truffle oil and black truffles in a bottle at a very reasonable price.

Someone stop me . I cannot stop thinking about places I liked and miss. How about Gary's in Maplewood for late nite cheese or pizza burgers. Cohen's on Hawthorne ave in Newark for hot dogs, potato dogs and knishes. Them were the days. I would work on my paper route all week and my friend Schwartz and I would spend our weeks wages at Cohens.

Vics in Bradley. Reservoir tavern in Boonton Nicks, across from Charlottes Web in Dover has excellent thin crust pizza

Also the Mayflower Restaurant in the strip mall on Morris St., Morristown. They had the best steamed dumplings I've had including Hong Kong and Bejing. Does anyone know where that Chef is working?

Sid's in Bradley Beach. Hot dogs with hot works. Fries in a paper bag smothered with ketchup. Those were the days. How about the Sea Crest Clam Bar, Bloomfield Ave. North Newark. Outstanding seafood. Just to see the waitresses fit past the diners jammed into every nook and crany of this tiny gem was worth the visit.

I recently brined a six and one half pound roasting chicken using the brine posted previously. The chicken stayed in the brine for 24 hours. It was absolutely the most moist, flavorful roasted chicken I have had in years.