Rosie

How do YOU make them? I cover the eggs in cold water. I bring them to a boil. I put them on simmer and time them 20 minutes. I have been cooking them like this for #$%&** years. Recently I have found that the inside is about one minute away from being hard boiled. Am I using larger eggs? Do I have a bad timer? Am I using a lower flame? Don't know. So--how do you cook hard boiled eggs. It's time for me to change my cooking method.

Yes. But it is even better right out of the pan. We had it with eggsalad at Trio's in NYC which I think has closed. It is also served at Sammy's Roumanian.

Where was the tasting?

Don't like Don Pepe. We do like Spanish Pavilion in Harrison especially their chicken in garlic sauce. The chicken there has a very crisp skin. Reminds me of the gribinus (sp) that my grandmother use to make. Gribinus is chicken skin that has been fried in chicken fat.

We had not been to Casa Vasca in quite a while and Lowell and I have decided that this is now our favorite Spanish restaurant. Also, we tried the white sangria and loved it.Someone wrote about white sangria recently on these boards. Of course we had the white sangria after we consumed a pitcher of red!;) Dinner was fabulous. We had sauteed mushrooms in garlic, shrimp in garlic and chorizo. Entrees were a paella, mariscada verde and chicken in garlic. All were great. The Spanish potatoes were addictive and the rice helped us to consume the gravy. No dessert. We were very full. And there were leftovers. Anyone been here? (Edited by Rosie at 2:55 pm on Aug. 8, 2001)

What is your opinion on screwtops? No plastic. No cork. No corkscrew. Will the waiter come over to the table, unscrew your bottle and hand you the top?

Frank Prial has an article in today's "Dining Out" section of the NY Times about the use of synthetic corks. It seems that more and more wineries even those producing expensive wine are going to be using synthetic corks. Natural corks that become defective cost wine producers up to บ billion per year. What do you think? I can't make my own corkboards with plastic corks.

Tommy--you can have that job again. No problem. Two linkers are better than one. I also remember you reporting in where you had dinner or what you cooked. Soooooooooooooooo...........let's hear from you. And I also remember a Mrs. Tommy!

What's your opinion on Baumgart's? I've never been.

I have the opportunity to buy Pesenti Zin @ฟ plus tax and shipping.Pesenti is an old winery bought by Turley last year.Any comments on this wine?

A friend asked about dining in San Antonio. Do you have any suggestions. I loved it there and ate at Boudro's. Las Canarias is another suggestion.If you have a chance ask about a place about 1/2 hour out of town called Blue Bonnet. It is a cowboy bar the size of a football field with a rodeo inside of it. We had a blast there. There is a bull you can ride and the cowboy dancing is fabulous to watch.

I thought the magazine had some interesting articles but since I passed it on I don't remember which ones. I'll report on the next one I get. I have a book called Food in Antiquity by Don and Patricia Brothwell which deals with the eating and drinking habits of early people.I also have one called Food in History by Reay Tannahill. Has anyone read these books? (Edited by Rosie at 11:30 am on Aug. 6, 2001)

Never been to Barnacle Bills in Rumson. Burgers are usually a spur of the minute dinner at our house and we live near Gaffer's. If we take a ride down the shore it is for dinner in a restaurant rather than a pub.

The highest proof anything I will drink is a Turley wine. I once tasted Jagermeister, a 70 proof liqueur and it was disgusting.

I did not like Azucar or the food. They allow cigar smoking, the service was poor and the place is very noisey. Others like it and they have gotten some good reviews. If you go be sure to let us know what you think.

For the record---Penang is Malyasian, isn't it?

Dinner tonight was at a new Chinese restaurant called Lotus in West Orange. It was fair. We had watery cold(semi-warm actually) sesame noodles, Hunan chicken with an off taste and very good stir fried tofu with a hot sauce. The last time I went out for a really great Chinese dinner in NJ was at Sally Ling's in Westwood and they closed. Where do you like to go for Chinese food?

Rebecca's is WONDERFUL. Read my review at: http://www.foodbytes2.com/rebeccas.html BYO and be sure to make a reservation.

Many restaurants (I would estimate 75 %) are BYO because of archaic liquor laws and a liquor license is about 跌,000. Add the cost of insurance to that and BYO looks very good to a restaurateur. I must add that some of the BYO's in NJ have higher menu/food prices than those with a liquor license.But generally if you go to a BYO your total cost will be less that a full bar restaurant. We like it because we can bring a ฮ bottle of wine that would run ๠-๪ in a restaurant. I have been told that in Napa Valley some people BYO and pay the corkage fee. In NJ it is ILLEGAL to charge a corkage fee in a BYO.

At this time of year I go to the farmer's markets. Otherwise I buy my fruit/vegetables at Kings or Shop Rite.

Never been to White Manna. And I have never had a McCDonald's hamburger either. For burgers we go to Gaffers in West Orange.

What do you order there?