rlibkind

A tip of the chapeau to Uncle Hat's discovery.

I haven't had that problem. Was this a once-only occurence or has it happened frequently?

I think you mean Claudio's which has a wider store than diBruno's, where the olives are between the customer and the counter. Yes, the cerignola olives (and I'm not certain of the spelling, either) are wonderful. But then, to paraphrase the old song from Finian's Rainbow, when I'm not near the olive I love, I love the one I'm near. Except for the pitted California ripes from the can.

David Rosengarten has a great recipe, and the key component is celery -- lots of it, diced practically to invisibility. I use light tuna, preferrably the Italian-style packed in olive oil. Other than mayo, that's all I'll use in this variation, though I'll frequently do it differently with whatever pickled/fresh veggies are handy. Capers never hurt, either.

Phillips was never as good as Williams, next to the bumper car place across the alley from Nathan's.

I concur. I use Plymouth in martinis, but not in G&Ts, where I prefer to take out my rather large bottle of standard-issue Tanq.

Thurston's rather than Beal's (because of the view - see my previous message in this string). George's for a fine dinner with excellent service. Jordon Pond Houe for tea and popovers, reservations highly recommended. Atlantic Brewery in Town Hill offers a decent ale; I haven't tried its other brews. Available all over the island as well as at the brewery tavern.

I third the Wiemer (Wiemer is the correct spelling). I buy it by the case: it's my standard wine with dinner (everything except rich red meat). A few years ago at the winery I purchased some TBA -- TBA, not ice wine -- and it is exceptional. (Of course, I understand that to many, TBA is an acquired taste.) I've been drinking the "dry" Johannisberg Riesling, simply because I couldn't get my hands on the reserve, which isn't as plentiful. (He's also raised the price considerably since it won "best" in NY State a year ago; this year his bubbly was deemed best sparkling in the state.) Last time I was at the winery was about this time of year, and a touring group of German male singers stopped by, in leiderhosen, and did some impromptu entertaining. Hysterical! The ride from Ithaca to the winery on the west shore of Senea is just gorgeous, as are all the Finger Lakes. Learn more at Wiemer's web site. Washington State may try, but the West Coast will never produce rieslings as good as those from the Finger Lakes, especially Wiemer's and Dr. Frank's.

On MDI and environs, while there is plenty of seafood, you won't be at a loss for land birds and mammals. And virtually all full-service "seafood" restaurants offer "landlubber" choices, though much will be no better than passable. George's in Bar Harbor (generally expensive, but there are some economical options) does fine red meat (lamb included; and about 10 or 12 years ago I had boar there). There are also any number of Italian restaurants in Bar Harbor and also in Southwest Harbor. The pizza at Little Notch in Southwest is excellent. In Ellsworth, just before you get to MDI, try the Riverside Cafe for high quality diner-like choices. There are a number of other non-seafood choices in Ellsworth, but I haven't tried them for a while so am reluctant to offer specific recommendations. It's been quite some time, but back in 1984 I took a schooner trip for a week, and the second night out we anchored in Castine. After dinner on board, we headed to the local pub (which as I recall was in the basement/ground floor of a building, perhaps a hotel, within one or two blocks of the dock). Had a full menu, though we just got beer and lots of fried clams. That said, there are a few decent restaurants on Blue Hill peninsula, where Castine is located. But you may have to travel 20-30 minutes or so to the village of Blue Hill to find them.

Forgot all about George's! Not my favorite, but still pretty good, and a landmark.

The Tidal Falls is a great location, and, as I noted in my previous report, since just about every lobster pound does a decent job, it's all about the setting. Have you decided where you'll stay on MDI? Although September isn't peak season, a lot of folks do go to Acadia that time of year, since that's the best season, as far as I'm concerned. There are a number of cottages/cabins available. Although they usually rent for the week (typically Saturday-to-Saturday), you may be able to make a deal if they are still unbooked. If you want to try the "quiet side" of MDI, which is where I usually stay, check out the Southwest Harbor Chamber of Commerce web site.

My lunch: One thick slice of tomato on each slice of Sarcone's bread (the 'boule', or small round loaf). I toasted the bread, rubbed each slice with the cut sides of a single clove of cut garlic, then rubbed in a single anchovy fillet on each slice, then topped with the tomato slice and some coarse sea salt.

From the USDA's crop reporting weekly e-mail on NJ conditions:

You can find a full report on Mount Desert Island I posted a bit over a year ago in this message string. Note: XYZ has since been sold and closed.

John, There used to be a Greek Texas weiner type lunch counter on Elizabeth Avenue in Elizabeth between Broad and Dickinson Streets, same side of street as the old Liberty Theater. Do you know if it's still there?

With mackeral, I think the way to go is either broiled or, preferably, baked. If you've got decent fresh tomatoes, chop up a little maybe with some capers, olives, etc., whatever you've got around and bake it. Or bake it more simply with just some lemon or, johnnyd suggested, with lemon and onions. Mackeral is pretty adaptable to almost any set of herbs and flavors. Go easy on adding oil or butter or bacon -- just a little to lubricate, since mackeral is by nature an oily fish. Mackeral is one of the great underrated fishes of our Atlantic coast. (Either Boston or Spanish varieties.) It's relatively inexpensive, plentiful and incredibly tasty. Nothing like the first fresh mackeral of spring! And it works in the summer, to. Abourt the only cooking method I would not use would be deep fried, although it can work with a saute meuniere. And, who knows, maybe it would even work battered and deep fried after all (but I'd go with the other methods first).

I picked Tommy's and Jerry's because I was born and raised in Elizabeth. I picked Syd's because that's THE hot dog of my youth, when I ate them at the original Syd's on Chancellor Avenue in Newark. I picked Rutt's Hutt simply because of its reputation and accessibility. Besides, riding the City Subway to Branch Brook Park is fun. I haven't been Rutt's . . . yet. I picked Galloping Hill Inn because it's a different type of dog (and also a hotdog from my youth.) Also, i figured after all the other dogs you'd need a half-mile walk! I make no pretense that this are representative of all dogs in NJ, but the three I've had are good ones -- especially Syd's. I could have added a bunch of others, including Father & Son in Linden, Charlie's in Kenilworth (Italian style), both of which are accessible from and near to Elizabeth either by bus or train. Enjoy Acadia!

You set up the challenge, Andrew. Here's the solution. If you are really dedicated, it's possible to use public transport from Philadelpia to get a good taste of Jersey Dogs. Be warned: you've got to have the stamina for both the transportation and the dogs! I've worked it out (I have much too much time on my hands). I've assumed the trip would be on a Saturday. If it's a weekday, the transportation options would be better, and you'd get back home an hour earlier. Consult www.njtransit.com to make your own schedule. Keep in mind, schedules are subject to change and both trains and buses can run late! Also, neither Septa nor NJ Transit will wait for the connection at Trenton, so if one train is late, go get a tomato pie. Just call Rich. I also strongly advise you check the hours for each of the establishments. Syd's, if I recall correctly, may be closed on Saturdays in the summer. I also seem to recall that they may shut down entirely for a week or two as vacation. 8.09a - Lv 30th St. Station, Septa R7 8.55a - Ar Trenton 9.11a - Lv Trenton, NJ Transit Northeast Corridor (NEC) Line 10.03a - Ar Elizabeth From the Elizabeth station, you can either walk or take a cab to Tommy's Italian Sausage and Jerry's, which are located on S. Second Avenue where it branches off from Elizabeth Avenue near South Street. It's about a 12 block walk from the train station through beautiful downtown Elizabeth. 12.03p - Lv Elizabeth, NJ Transit eastbound platform 12.12p - Ar Penn Station Newark (DO NOT get off at the Newark Airport station). At Penn Station, go downstairs to bus depot. 12.30p - Board Bus #70 bus westbound (exact fare) 1.10p - Exit bus at Millburn Avenue near Vauxhall Road. Walk east on Vauxhall Road about two blocks to Millburn Mall, where you will find Syd's. When finished, you'll be taking a different subroute of the #70 bus, so instead of walking back to Millburn Avenue, when you leave Syd's turn left out of the mall onto Vauxhall Road and walk about 5 blocks east to Springfield Avenue. 2.36p - Board #70 bus eastbound at Vauxhall & Springfield Avenue.(Exact change) 3.09p - Arrive Penn Station, Newark. Find entrance to City Subway, but you've got plenty of time (the City Subway, which you'll be boarding next, runs every 10 minutes) so explore Penn Station; it actually has a fairly interesting archtectural design, especially the main waiting room and the main exterior facade. 3.53p- Board City Subway outbound. 4.07p - Exit subway (now on the surface) at Branch Brook Park. 4.26p - Board #74 bus Northbound toward Paterson (This bus has two different routes; make sure you take the one that goes to Delawanna & River Road). 4.41p - Exit bus at Delawanna & River Road. Walk south a block or so along River Road, where you'll find Rutt's Hutt. Since time is short, you may want to get them to go and eat them on the way back to the bus stop. 5.39p - Board #74 bus to Branch Brook back at Delawanna & River Road. Don't miss this bus -- it's the last of the day! 5.57p - Exit bus at Branch Brook Park City Subway staiton. 6.05p - Board City Subway inbound. 6.19p - Exit subway at Penn Station Newark. 6.38p - Lv. Penn Station Newark on Raritan Valley Line westbound 6.50p - Ar. Roselle Park Walk from station north on Chestnut street for approximately one-half mile to "Five Points" in Union where you will find the Galloping Hill Inn. 8.59p - Lv. Roselle Park on Raritan Valley Line eastbound 9.18p - Ar. Penn Station Newark 10.32p - Lv. Penn Station on NJ Transit NEC Line 11.38p - Ar. Trenton 12.47a - Lv. Trenton on Septa R7 1.33a - Ar. 30th Street Station Now, don't you wish you had rented a car instead?

I also take out the keebone. (is that what it's called? How obvious!) Also, you can cut slits in the skin near where the ends of the drumsticks reside, then stick the drumstick ends through the slits. Makes for an even neater package. You can also take the spatchcocked bird, which at this point is about the size of an average book, and freeze it. Saves on freezer space. Freeze those backs and bones. I used to chop up the backs and fry them in a Chinese cornstarch batter, then top them with a spicy bean sauce. Yummm. Or simply wait 'til you have a goodly amount and make stock.

What! No anchovies?

It's almost a sin to say this, but some of the best Italian meats for hoagies comes not from the Philadelphia area, or even North Jersey or New York, but from (gasp!) St. Louis. Specifically, "The Hill," home to Yogi Berra and Joe Garagiola. (Must be something in the water or wine there to produce catchers.) The purveyor is John Volpi & Co., which arguably makes some of the best domestic Italian cold cuts you can find. They've been at it for more than 100 years, just about as long as anyone in the U.S. You have to like a maker of ham who says: "taking the fat completely off a prosciutto is like removing the bubbles from Champaign'. The only local hoagie maker I know using Volpi's meats is Salumeria at the Reading Terminal Market. I recommend the prosciutto with the house dressing and marinated artichokes, along with along the regular fixings. A few years back, visiting friends from the area who had moved to St. Louis, I brought them some Salumeria hoagies, with the meat re-imported back to St. Louis!

"Jersey Tomato" is a trademark of the New Jersey Tomato Council, a growers cooperative. The trademarked tomato is exclusively distributed by Eastern Fresh, a produce agent. Here's the website that explains it (though it does not specify the varities grown). My guess is that the varieties are all related to those developed by Rutgers.

I think hot dogs at Yocco's (I've had 'em) are like the burgers from the hamburger joint of my youth: the memories they bring forth are better than the reality.

Foo's is too hi-falutin. Chen Kenichi should be paired with Joe Poon -- they're both showman.

I had the opportunity to see the first three or four episodes of Hell's Kitchen during a trip to the UK in May and early June. The program was awful, sometimes funny, but still addictive. The budding chefs were all Grade B celebrities -- a Coronation Street cast member, some comedians/sitcom actors, singers, a track athlete and, Edwina Curry, a Tory politician, writer, TV personality and former squeeze of former PM John Major. I grew to love to hate Edwina. Ramsay would have trouble staying on the air here in the U.S., given the FCC's propensity for fining broadcast organizations which allow the 'F' word to be aired. My favorite personality on the program was the emcee, Angus Deyton, who in each episode attempted (rarely with success) to interview Ramsay, who clearly had better things to do. Deyton has a pretty wicked sharp tongue and is wonderfully droll. When I first arrived in the UK in May, I caught the last episode of another Ramsay show, "Ramsay's Kitchen Nightmares," which was much more informative and interesting than "Hell's Kitchen". In "Nightmares," Ramsay would attempt to take an existing but failing restaurant and whip it into shape. His language was no less salty (perhaps even more so than in "Hell's Kitchen"), but the program was superior.