p

peachmarie's Profile

Title Last Reply

30" Gas Bertzzoni vs. Verona vs. ??

Hi - just wondering what you ended up choosing? I'm in a similar situation - redoing my kitchen and have an old, old, almond colored Magic Chef (here when we bought the house). Looking at the 36" gas Verona vs. the Berta. I have the same exact concerns or not as you. I'd love to hear your input! Thanks!!!

Apr 08, 2014
peachmarie in Cookware

Brunch party in Bergen County

wow sounds great! I'll check it out. Thanks!

Mar 02, 2013
peachmarie in New Jersey

Brunch party in Bergen County

My siblings and I are going to throw an 80th birthday party for my mom and are thinking of doing brunch somewhere. However, the places I've thought of that do lovely on-site catering with brunch are a little more pricey than we can swing, after tip and tax and alcohol, etc., is all taken into account. I've thought of Harvest and the Brownstone. Does anyone have any suggestions of a location that might still be very nice yet not quite as expensive as those places? I'd be ok with a hotel (I know the Park Ridge Marriott used to have a great brunch, not sure if they still do). Thanks for any suggestions!!

Mar 01, 2013
peachmarie in New Jersey

College Graduation Party venue in North Jersey

probably between 40 and 60 ...

Apr 18, 2012
peachmarie in New Jersey

College Graduation Party venue in North Jersey

My daughter is graduating college and we're looking for a place to have a party - more like a restaurant rather than a catering venue, or something that smacks a little of both. We can't go too high-end, but want it to be nice, and fun, too, not just a dinner. We're open to dinner or brunch, a place that has music would be nice (but we can't hire someone). We were looking at Lighthouse on the Hudson in Piermont NY, as we had been there before and it was nice enough with a great view, but I've heard the food has gone down a bit and also it was a little less exciting than I'd like.

Any suggestions? Bergen County and outlying areas or a little bit south (maybe Hudson or Essex counties, plus Passaic county) is ok, as some family will be driving up from Brick. I'm really open to anywhere, if it's the right place. I was even thinking hibachi? Somewhere with Karaoke? I don't know . . . something fun for a 21 year old and family and some of her friends without being too cheesy.

Thanks so much!!!

Apr 17, 2012
peachmarie in New Jersey

New Gas Oven Suggestions [moved from New Jersey board]

thanks for the great links! Do you know anything about Verona? I did want a Blue Star, but knew it was out of my price range, unfortunately. I really appreciate the info.

Mar 18, 2012
peachmarie in Cookware

New Gas Oven Suggestions [moved from New Jersey board]

We are in the market for a new 36" gas oven/range (freestanding). I love to cook, but don't need anything fancy. We can spend up to about $3,000. I was looking at Bertazzoni, but the ovens don't have a temp control, only low, medium, high. That kind of turned me off, in addition to comments from reviewers that there are hot spots in the oven. I then looked at Smeg, but reviewers seem to comment they are more about looks than a quality oven.

I currently have a Magic Chef that was in our house when we bought it. So you see where I'm coming from! Anything is a step up from that, haha. I don't need self-cleaning (although that would be nice), and I don't need rotisserie, convection, anything like that, just an oven with a broiler and burners on top! But I do want a beautiful range, either in stainless steel or retro looking, maybe red or burgundy. I also want it to be easy to use and of course not be a piece of junk. Five burners would be nice, or with a griddle or even a grill on it.

What do y'all have out there and happy with? Thanks so much!!!

Mar 18, 2012
peachmarie in Cookware

Best pasta sauce in a jar?

This is my problem . . . I've tried many of the sauces everyone has mentioned, but none are anywhere close to the kind I like. I grew up with (and make) a think, long-simmered, dark sauce that is very rich and has meatballs and sausage cooked in the sauce. All jarred sauces to me are too "raw" or sweet, or tart. My dad was of Neopolitan heritage, so I don't know if that's more of a southern italian or strictly neopolitan thing. I know there are Neopolitan sauces out there, but haven't seen one in the store. Not even sure if it's what I'm looking for. I love to make my own sauce, but it's a Sunday afternoon kind of thing; takes much of the afternoon between making the meatballs and sauteeing the sausage, and making the sauce (which then has to cook for 3 hours). I have kids and once in a while just want to come home from work and throw some pasta in a pot for them and pour some sauce on top. I even tried a Rachel Ray suggestion which is to add some beef broth to jarred sauce and let it simmer a bit to give it that rich, meat-cooked-in-it flavor, but that was still eh. Any ideas?????

Jun 27, 2010
peachmarie in General Topics