njmarshall55's Profile

Title Last Reply

The best sausage you ever had

Hausner's Restaurant in Baltimore, MD, many years ago. Their variety plate was incredible.

Dec 31, 2014
njmarshall55 in General Topics

Caprese Salad

Possible additions would be:
black olives
thinly sliced red onion

Dec 31, 2014
njmarshall55 in Home Cooking

Should I Take My Hat Off at a Restaurant?

Although I understand your condition and sympathize, asking one to remove their chapeau is not, in my opinion, being judgemental, but merely reminding one of their possible lapse of courtesy...similar to pointing out if their fly was open. I know I would appreciate it. If an explanation is needed, such as in your case, then at least the person would understand and you would be an exception, rather than the rule.

Dec 31, 2014
njmarshall55 in Features

Should I Take My Hat Off at a Restaurant?

Brava!!

Dec 31, 2014
njmarshall55 in Features

Should I Take My Hat Off at a Restaurant?

With a resurgence of men's hats in the fashion world (NOT ball caps), possibly due to such venues as Downton Abbey or other culture-driving media, we should be mindful of what really constitutes good manners and social graces. I, for one, am grateful to see such consideration being revived. Although many traditional social requirements are considered passe (standing when a woman comes to or leaves the dining table, etc.) I feel that some are timeless. Removing one's hat when indoors is one of them. Although I would not adopt the "Tony Soprano method" of reminding a male diner of his forgotten courtesy, it does gall me to see ball caps (as well as sun glasses, mind you) at the table. Electronic media obsession aside as the ultimate insult at a table, the removal of a hat should still be considered good manners.

Dec 31, 2014
njmarshall55 in Features

Calzones in CT--where do you find the good ones?

I'd add a vote for Pagliacci's in Plainville/Southington. Although I find most "off the shelf" calzones lacking, Dennis the manager is willing to fix mine anyway I want...ricotta/mozz, ham, genoa salami, provolone, and broccoli rabe. If he ever reads this, he'll know who I am. The sauce they put on the side mimics home made. Although I can't really recommend their pizza all that much, their calzone is top notch.

What makes a Diner special?

Food aside, I think the diner fills a niche...not a drive through fast food scarf-and-barf, not a linen/silverware restaurant. That "middle class" of eating where you don't have to get dressed up, not worry about closing time, don't have to go fishing french fries out of your car upholstery...it's comfort for the soul and the stomach. The menu is extensive...hopefully, the food is good. Whether drunk or sober, it may be a poor substitute for home, but it's non-judgmental, it's open, it's reasonable, it's a cross-section of whatever you want it to be.

Dec 31, 2014
njmarshall55 in General Topics

Beer with pizza

Yes, an old post, but with the resurgence of Yuengling, I'd have to agree. I tried the Black & Tan with pizza recently and was impressed. I'm not a big fan of American beers, but this might be a good and reasonable go-to in the future.

Dec 30, 2014
njmarshall55 in Beer

Best Bagged Tea Brands?

I've got a box of their Red tea. VERY nice! Good robust flavor, takes cream well. I'd recommend it anytime.

Dec 30, 2014
njmarshall55 in General Topics

Apple pie with cheese? Really?

There is another thread about salting fruit. I, too, used to put salt on my melon slices.

Dec 27, 2014
njmarshall55 in General Topics

Why does NJ/NYC area have the best pizza?

+1 for Lido's. They used to be THE place to go in Hackensack, at least years ago. Haven't been there in a long time.

Dec 19, 2014
njmarshall55 in New Jersey

Buying chopsticks

I prefer the lacquered ones. The lacquer does last, and the sets I've seen in the Chinese grocery store gives you several pair. Also, they're not very expensive. If all else fails, a good Asian buffet usually has a bucket of them near the sushi bar and you can help yourself to the wooden ones.

Dec 10, 2014
njmarshall55 in Cookware

What goes with cabbage?

Amen to pork. Of course, pork goes with anything in myriad of forms.

sides with meatloaf

Mashed/smashed potatoes, sauteed broccoli de rape (broccole rabe), small/peeled/roasted potatoes, caprese salad (tomatoes, mozz, fresh basil, black olives, oil/balsamic), breaded and fried cauliflower (my fave fer sure), creamed spinach with heavy on the garlic, sauteed onions and Italian frying peppers (cubanelle...btw, they go great with eggs the next morning, too)...my fingers hurt from typing...I think I'll stop here...good luck!

Dec 04, 2014
njmarshall55 in Home Cooking

Tomato Paste: What is it good for?

Agreed there is a difference in taste, but just two days ago I was using a can of each for a pot of gravy and noticed that the tomato puree can listed tomato paste and water as the sum total of ingredients. That said, why use puree to begin with?

Nov 25, 2014
njmarshall55 in General Topics

Bogg's Cranberry Liquor?

Heaven!

Favourite type of rice?

Aroborio. I make ALOT of risotto and use leftover for arancini.

Nov 13, 2014
njmarshall55 in General Topics

If loving _________ is wrong, then I don't want to be right. (Fill in the blank.)

Huy Fong Chili Garlic Paste.

Nov 13, 2014
njmarshall55 in General Topics

How do we feel about microwaving cheese to bring it to room temperature?

None of the above. I just take it out of the fridge and let it set. Never thought of nuking it. I imagine any down side would be related to what kind/hardness of the cheese you're dealing with. Obviously Brie and Camembert can be served hot, en crout. (sp?). But chedder? Swiss? I'd be afraid to try.

Nov 10, 2014
njmarshall55 in Cheese
1

Stovetop/Oven Frittata in Tri-Ply Stainless Steel

Another consideration is what oil is being used. I've had disastrous results in non-stick using EVOO. Still got a hot spot and sticking. Canola or veg oil seems to minimize that. Another consideration is your ingredients. I start with potatoes and onions and mushrooms as a base. The eggs come later when they're almost done.
I used to finish under the broiler but now I just slide it onto the pan cover, invert and ensure the top is done just before serving.

Nov 10, 2014
njmarshall55 in Home Cooking

Fish & Chips - What kind of fish do you like?

Traditionally, Cod, but I'll do Swai in a pinch at home. Some places around here (CT) do pollock, but nothing beats Cod for the texture and thickness of the filet.

Diners in New Jersey near the Garden State Parkway, preferably near Montclair

Sounds like you've been in FL a while...remember the small ice cream stand on rt 4 in that general area? A bit OT, i know, but I enjoy reminiscing.

Nov 10, 2014
njmarshall55 in New Jersey

Diners in New Jersey near the Garden State Parkway, preferably near Montclair

Land and Sea is on FL Ave...next to the tracks. Guess I'm just remembering things from my childhood...DD on the Rt. 4 spot I used to walk to from Brookside Ave.

Nov 09, 2014
njmarshall55 in New Jersey

Diners in New Jersey near the Garden State Parkway, preferably near Montclair

Hard to tell from the map, but is that where the old Dunkin Donuts used to be?

Nov 09, 2014
njmarshall55 in New Jersey

Good Jersey Bakery?

An early sign of things to come for Carlo's!

Nov 08, 2014
njmarshall55 in New Jersey

Sriracha Chili Sauce Condiment or Crack?!

Not being able to improve the product, it was only a matter of time before the packaging was upgraded....
http://www.eater.com/2014/11/7/717373...

Nov 07, 2014
njmarshall55 in General Topics

Diners in New Jersey near the Garden State Parkway, preferably near Montclair

Ideally, any diner will give you what you're looking for. It's what they're known for. Some more than others, obviously. A good place to start would be http://njdiners.com/cgi-bin/listing.cgi.

Nov 07, 2014
njmarshall55 in New Jersey

Is there a decent Cheesesteak in Northern NJ?

JOOC...grew up in FL...where is it in town?

Nov 06, 2014
njmarshall55 in New Jersey

Hartford area music with dinner

I gather from your post that you would not necessarily be interested in a strolling violin at Cugino's in Farmington, but it's worth a shout.

Food and wine magazine and the like [Moved from New Jersey]

For the ones I have had over the years, I take a good hard look at which ones I want to save, tear recipes out of the rest and dump the remains. I've started to scan recipes into my own categories and collections. Obviously those that I will never make don't make the cut, especially ones with ingredients I'd use once in a lifetime. Interestingly enough, the more expensive the "feel" of the periodical, the less likely I'll throw it out...like the ones from ATK/CC from the supermarket shelf. Cardboard magazine holders are also good to have to keep them organized rather than just dumped in a box.