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JohnnyH

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    New in town

    in New Jersey: Dining

    Posted

    Johnny,

    I'm certain that others will come up with places that are closer (i.e. Madison Fish Market), but the Denville one (Denville Seafood is the official name, I think) is GREAT! It's on Main Street in Denville...take Speedwell Ave to Morris Plains, follow to Rt. 53 for about 5 miles; it ends in "downtown" Denville. Not exactly around the corner for you, but also not that far away! Plus, you can go, have lunch there, take stuff home to cook, and stop by Denville Dairy (diagonally across the street) for fabulous homemade ice cream! Just my $.02. :cool:

    Thank you!

    New in town

    in New Jersey: Dining

    Posted

    Thanks once again to everyone who helped out here -- I've already made it to a couple of the places mentioned (I think Dublin Pub is destined to be the local hang), and I've got plenty of places to try in the coming weeks.

    Now I've got another question: Where are all the specialty shops? I'm particularly interested in finding a good butcher and I'm dying to find a fishmonger. Any help here?

    New in town

    in New Jersey: Dining

    Posted

    Just moved to Morristown from NYC, and to say I'm feeling a little disoriented would be putting it mildly. Any help finding the places that will make me feel more at home will be greatly appreciated.

    I'm looking for the good restaurants of all price levels -- from burgers to white linens. Also need to find a couple of bars worth wasting my time in. Can anyone help?

    Baltimore – Where to eat

    in D.C. & DelMarVa: Dining

    Posted

    As far as drinking/possible game watching, try the Wharf Rat near Camden Yards - 206 W. Pratt St. 

    Excellent beer - they brew their own and have a nice selection of cask-conditioned ales, as well as some interesting experiments.  Last time I was there they had a lightish beer (can't remember whether it was a lager or pilsner) that had been brewed with a little cumin, which gave it just a bit of whang and made it extra good with the right food. 

    Their pub grub was entirely acceptable (fish and chips, shepherd's pie, plus the ubiquitous crab cake), and they also had enough TVs that they'd be able to show multiple games. There's a location in Fells Point as well, at 801 S. Ann St. - they don't brew on-site at that one, but it's the same beer, and presumably the same food.

    The family of a good friend of mine actually owns the Wharf Rat -- the Olivers take their beer VERY seriously. The food is good; the beer even better.

    mouse in the oven.

    in Kitchen Consumer

    Posted

    I had the exact same problem not long ago. Had, that is, until I found this most wonderful innovation: the

    ratzapper.

    The Ratzapper. Kills mice dead. Oh, and you've got way, way more than one mouse. You'll realize just how many more when you see how often you empty this little beauty.

    Range-top exhaust

    in Kitchen Consumer

    Posted

    I'm about to move into a new house with a good-sized kitchen and a decent stove, but alas, no exhaust hood over the range. I have no intention of changing the way I cook, but I'd rather not smoke the place out. Anyone have a suggestion for a reasonably priced range hood that can be installed with relative ease and -- hopefully -- won't require a separate external exhaust? We're renting the place, not buying, so I want to (have to) avoid major construction projects.

    Thanks for the help...

    THE BEST: Burger

    in New York: Dining

    Posted

    THE place to go for a mind-bending burger in NYC is Corner Bistro, corner of West 4th Street and Jane.  Don't get scared off when you see the line; just grab a beer and join the crowd waiting for a table.  You won't believe how good it is -- one of the few places that actually deserves all the hype it gets.

    I think this is one of Bourdain's favorite haunts, if I am not mistaken.

    I wouldn't be at all surprised. If you've never been, you must.

    THE BEST: Burger

    in New York: Dining

    Posted

    THE place to go for a mind-bending burger in NYC is Corner Bistro, corner of West 4th Street and Jane. Don't get scared off when you see the line; just grab a beer and join the crowd waiting for a table. You won't believe how good it is -- one of the few places that actually deserves all the hype it gets.

    The Atkins Diet Topic

    in Food Traditions & Culture

    Posted

    I've been "doing" Atkins since about January, and I'm wondering if anyone else who's tried the diet has had an experience similar to mine.

    Overall, I'd have to rate my experience with regard to losing weight as extraordinary. After the first few weeks, I was used to the plan and it really wasn't a hassle to stick with it. I had lost a total of 30 lbs. by mid- April, and I've been able to keep it off -- dialing foods that were intially off-limits back into my diet, making sure to keep all things in moderation.

    Herein lies the rub: I had a physical last week, part of which was, of course, blood work. Long story short --Not good. Cholesterol levels fairly through the ceiling (250 total :shock:). The last time it was checked was in '98, but back then it was all the way down at 150.

    Atkins' critics have long predicted this kind of reaction, but Dr. Atkins himself always refuted their arguments by touting his own studies that showed cholesterol levels actually going down in people that followed his plan. High cholesterol does run in my family, and I'm reluctant to blame my experience on the diet. Anyone else have a similar -- or, for that matter, entirely different -- experience?

    Dinner! 2003

    in Cooking

    Posted

    Tonight, the lady and I made a beautiful chicken scarpariello (a la Lydia)

    That is my new favorite recipe. Sometimes I leave out the chicken and just make sausage "scarpariello" - must have foccaccia for dipping all that delicious sauce.

    Are you using the recipe from her Italian-American book? If so, what others have you made? Everything I've tried from that book has been awesome.

    Yep, straight from the book. Actually, that's not quite true. I watched her make the dish the day before yesterday on her program; she does a couple of things differently than what she describes in the recipe. For instance, she doesn't remove the chicken pieces from the heat as they brown. She leaves everything in the pan as she adds garlic, vinegar, stock, etc. I ended up kind of splitting the difference. First time I made it, and it was unbelievable.

    I haven't had her book long, so I'm only starting to work my way through it. So far, I've made the scaripiello, the short ribs with barolo, carrrots and onions, veal scallopini and a bunch of her sides.

    Love her.

    Pickles in tuna salad

    in Cooking

    Posted

    And that reminds me: fried squid. Every time I've ordered it, I've been presented with a pile that would cover Gibraltar. The first five rings are good. After that, you might as well try to eat the innertube from a twenty-year-old Schwinn.

    But squid is so cheap to buy, any restaurant that serves less than a mountain can be accused of price gouging.

    Pickles in tuna salad

    in Cooking

    Posted

    Hmmm...  Never considered hotdogs with tuna... :shock:

    What about the hotdog with the fish cake crumbled on top as seen on Holly Moore's webiste.

    I could have easily lived the rest of my life without imagining that.

    Pickles in tuna salad

    in Cooking

    Posted

    I have never, ever seen the point of hotdogs, and I don't care if they are Hebrew National, Nathans, or hand-cased by virgins.

    Agreed! Sausages are better in almost every case. The only time hot dogs work for me is at a ballgame, though you can get sausages at Yankee Stadium now too...

    Dinner! 2003

    in Cooking

    Posted

    Tonight, the lady and I made a beautiful chicken scarpariello (a la Lydia), with brocolli rabe and a really nice Bogle petit syrah (not at all expensive and totally recommended).

    Bacon Aphorisms

    in Food Traditions & Culture

    Posted

    And let us not forget that other great American author, who wrote such things as:

    The Old Man and the Bacon

    The Bacon Also Sizzles

    A Farewell to Bacon (a sad, sad tale if ever there was one)

    For Whom the Bacon Fries

    The Bacon of Kilimanjaro (those Kilimanjarians sure know how to cure pork!)

    The Green Bacon of Africa (it's fermented!)

    What about the Salinger classic, "The Bacon in the Rye"?

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