Otto...rancid lardo, pizza margarita undercooked, barely better than frozen, spaghetti carbonara, a congealed mess.
Across from the Picasso museum there is a great tapas bar called el exampinet (sp?). Run by a lovely elderly couple...the tapas can't be beat. Next door is a great ceramic shop.
Orange,avocado, fennel salad
LKM..you should consider towns along the NJ transit rail line- Mid-town direct. Those include South Orange-Maplewood, Millburn Short Hills (probably the #1 school district in the state...high pressure competitive though) Summit, Chatham and MAdison. Anything past there and the commute is long...I can recommend some places and realtors if you need. Don't consider Morris Plains...to far and not an easy commute to NYC. Florham Park is a 10 or so minute ride to Livingston then the shuttle would be another 10-15 minute ride to South Orange...sounds like a PITA to me. If you want to talk about this off line I would be more than happy to share some info.
Welcome to NJ...life long resident here. If you want pretty accurate Montclair information, Baristanet.com is a good site. Chowhound NJ boards are ok too. Montclair and Florham Park...interesting choices. Two very different communities. Montclair is more "hip, urban, liberal, artists, professionals, diverse" community with a great downtown. Florham Park is more straight up suburban. Don't know if you are commuting to NYC, but you may want to check South Orange or Maplewood. Both are on the mid-town direct train line and you can be in NYC in 30-40 mins. Montclair is on the train line, but there is limited weekedn service to NYC. Florham Park is only by bus to NYC. I can give you lots more info if you want to know about the area.
Believe it our not, COstco sells a 2 pack of Feta...an Israeli brand (can't remember the name) that is really good.
Thanks all...I'll report back!
well I think I'm looking more for dinner places. It looks like between coffee places and food trucks we'll have breakfast and lunch taken care of. We like great food, but not of the molecular variety or 20 course 3 hour dinners. Not looking for sushi, italian or chinese...I can get plenty of that here. I know everyone talks about Franklins for BBQ, but quiet honestly, I'm not into waiting on line for 4 hours to get served, so maybe another BBQ recommendation would be great.
Chinese five spice is a " sweet" spice...think cinnamon, clove, allspice. Not spicy salty at all.
stone soup...excellent vegetarian/vegan breakfast lunch place. they have awesome pastries, salad bar, hot dishes. also non-veg dishes too.
Hate the word crusty...reminds me of an old dried up scab
You have to be careful about the amount of liquid you add. I find that since everything is cooked with the lid on, the sauce never really evaporates and thickens. It always seems watery to me.
If you use mini chocolate chips they won't all sink to the bottom.
I did this with a pomegranate.
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Passion fish. In pacific grove is a must
spam...and not the eatin kind
chopped mushrooms, chopped spinach, scallions and then seasoning depending if i want to go asian, (ginger, garlic ), mexican (cilantro, chili powder, cumin), maybe an egg and bread crumbs, but not necessary.
What the heck does sprinkle the lunette tops mean? And how pray tell does one sprinkle jelly? Perhaps the recipe should read dust the lunette tops with the powdered sugar and spread 1/2 tablespoon of each jelly on the bottom cookie. Did that really get past a copy editor of the cookbook?
You must go to passion fish.
duncan...so true...a "no added salt in a restaurant" friend once recoilled in horror when he saw me putting a hefty (read necessary) dose of salt into the pasta water.
Used to "fight" with the MIL ...she insisted that capers were fish...um, NO their not.
How about whipping up a putenesca sauce...sauté some garlic, anchovies till they melt...add a can of tomatoes, season with hot pepper flakes and cook till reduced. Add chopped olives, a mixture of kalamata, green and oil cured are nice. Poach the halibut fillets in the sauce. Garnish with chopped parsley.
About a year ago Fine cooking published an article on lemon meringue pie written by carole Walter. It's a very thorough recipe and lots of tips and hints.
What the heck happened to the tops of the turtles? Were they frozen? Seriously bad looking finished product.
Otto...really?...had one of the worst meals there a few months ago...The pasta carbonara was thick, gluey and cold. Pizza Maragarita, just awful. Lardo appetizer was rancid, I mean really off.
Other than that, I'm thankful to have a good guide to go by in the next year.