How about one of the many diners in NJ? They certainly have the kind of food you're looking for and most of them now have a dining room with tables for a restaurant setting.

I don't think you could go wrong with the Stone Terrace in Hamilton Twp. http://www.johnhenrysseafood.com

I believe there was one at the White Horse circle in Hamilton Twp. I think it morphed into a Chinese buffet place for a while and now I believe it's an auto parts store.

Before it was a Sizzler, it was a tavern (Gropp's) that had been there since Revolutionary War times. Legend had it that George Washington stopped in there on his white horse, hence the name of the circle and the neighborhood.

Somehow the family that owned the tavern avoided having it designated a historical site and the building was torn down and replaced with the Sizzler.

I don't know the location but you can watch the video here http://www.frequency.com/video/texas-...

You might also want to consider Rat's Restaurant on the Grounds for Sculpture in Hamilton Twp. See http://www.groundsforsculpture.org/Ra...

This topic reminds me of the time when then Senator John Kerry was on a campaign stop in South Philly and he tried to order Swiss cheese on a cheese steak from Pats King of Steaks and they almost threw him out.

Woody Harrelson as Pepper in “The Cowboy Way”. He and his partner eat at the Waldorf Astoria in NYC.

Waiter: How would you like your steaks cooked?
Pepper: Oh, just knock its horns off, wipe its nasty ass, and chunk it right here on this plate.

Rossi's in the Chambersburg section of Trenton. They're a thick cut steak fry, creamy, almost liquid in the center and crispy on the outside. They also make great homemade potato chips.

What's especially nice about the Thermopen for us older folks is the digital readout is large enough to read without glasses.

Not to be picky but the full name was, "Rick's Cafe Americain" and then there's the other cafe, "The Blue Parrot".

How about "Mom's" where the uber cool Peter Gunn hung out in the 60's.

We'll always have Paris and the "La Belle Aurore".

I haven't been there but Local Smoke in Cookstown (near Ft. Dix) looks pretty good. See http://www.localsmokebbq.com .

Texas Roadhouse was just featured on "Unwrapped" and while their ribs may be good they're not smoked. They're cooked low and slow and then finished on a grill.

I guess we'd be protected if we lived in Europe. Unfortunately, I guess the DOP doesn't apply here.

Yeah, there's nothing like having a burger made by a bartender who handles money before handling your food.

My point exactly. Just because they're called San Marzano doesn't mean they're the real deal. I recall a number of "Molto Mario" shows where Batali had that ubiquitous white can labeled "San Marzano" and he was touting them as great because they were grown in the volcanic soil of Naples and blah blah blah. When in reality they were grown in California.

Rossi's is still great. My wife, son and I had their CB's with their also great fries for lunch yesterday.

How about the 20 OZ. KOBE BEEF BURGER with tater tots, chipotle ketchup and stone ground mustard for $41.00 at the Old Homestead in the Borgata.

Check the fine print at the bottom of the label. (I attempted to put a photo of the classic white with red lettering San Marzano Tomato can on the post but failed. It says, "Grown domestically in the USA").

Just remember that San Marzano tomatoes aren't necessarily imported from Italy

Hey, if the steak knife works for you then by all means use it. I have an old "Norsmark" small filet knife that I use to use for cutting bait when I had my boat. It has a very thin 4" curved blade that will take a very sharp edge. I use it like you use your steak knife, i.e., to trim silver skin and gristle, etc. It's a great little knife and probably cost less than $10 when I bought around 1990.

I think you’re correct about the smaller increase in time. If the cooking time is dependent solely on temperature and not pressure then the delta of 10° between 240° and 250° is an increase of a little over 4%. Based on that assumption and rounding off the time to the nearest minute I would increase the cooking time as follows:

1 to 12 mins. = 0 increase
13 to 37 mins. = 1 min. increase
38 to 62 mins. = 2 min. increase
63 to 87 mins. = 3 min. increase

Since most PC recipes seem to call for a cooking time of 15 minutes or less, increasing the time is probably not significant or terribly important.

I received as an Xmas gift a Nesco Model PC6-25P electric pressure cooker (PC) that I originally thought produced 15 pounds per square inch (PSI) of pressure in the “High” pressure mode. I later discovered that it was actually 10 PSI on the “High” setting.

I subsequently purchased the Great Food Fast book by Bob Warden. Since it was written specifically for electric PC’s, I thought it would reference the lower PSI as most electric PC’s are between 9 and 11 PSI. I then noted the paragraph that stated, “…Most of the recipes in this book are written to be cooked under the highest pressure—HIGH on some models of pressure cookers and 15psi on others.”

I attempted to find a conversion table or other reference that described how to convert the cooking time for recipes written for a 15 PSI PC to a PC using 10 PSI. The only source I found was in a Miss Vicky’s cookbook and she evidently assumed a linear relationship between PSI/Temp and cooking time and indicated that the cooking time should be increased by 1/3 since the PSI is decreased by 1/3. I’m not sure that this is a correct assumption since the temperature difference is only 10°, i.e. 240° for 10 PSI versus 250° for 15 PSI.

A couple of people that I contacted said that they followed the 15 PSI recipes with their 10 PSI PC’s, didn’t alter the cooking time at all and had successful results.

Any help in clarifying this issue would be greatly appreciated.

Put into a pot and cover with water. Bring to a boil and then reduce the heat to a simmer. Cook the ham for an hour or so and then add quartered potatoes and string (green) beans. Continue simmering until the potatoes are cooked. Smash the potatoes on your plate with a fork. Pour some of the cooking liquid over the potatoes before adding butter, salt and pepper.

The next day, slice the ham and fry it until crispy and the fat has rendered out. Serve it on rye bread with mustard for a great sandwich.

When you purchase steak in a vacuum pack like those sold at BJ's are they essentially "wet aged"?

Can I come over for dinner?

I haven't dined there with these owners but another place near Jackson is the Plumsted Grill and it's not too far from Whiting. See http://www.theplumstedgrill.com .

Unfortunately, you're in the middle of the Pine Barrens and there's not much nearby. Your best bet would be to head towards the shore and Route 9 but note that a number of restaurants were damaged from "Sandy" and may not be open. If they're open, Il Giardino Sul www.ilgiardinorestaurant.com Mare in Forked River has excellent Italian cuisine.

Karla Cook of the NY Times reviewed the Restaurante El Mariachi in Trenton's Chambersburg section on two nights this past October. See http://www.nytimes.com/2012/11/18/nyr....

I wonder if she new her life was in danger just being in that neighborhood? There have been a number of shootings and stabbings in that immediate area within the past few months. It's a shame but Chambersburg is no longer the safe "Little Italy" with many great restaurants that it was years ago.

Duhah! See the post above this one that started the conversation.