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NJcook's Profile

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Pizza in Naples near Port

Thanks. I've come to my senses and figured out a way to have a long,leisurely lunch. I'll check out the pizzeria link.

Jul 23, 2013
NJcook in Italy

Pizza in Naples near Port

Thanks, I appreciate your suggestions!

Jul 19, 2013
NJcook in Italy

Pizza in Naples near Port

My husband and friends will be in Naples on a cruise in November and are looking for a place to have great pizza near the port.We only have about an hour, including getting there. Wish we had more time!

Jul 17, 2013
NJcook in Italy

Epicurious Recipe Box

Thanks for your reply, however, I did go to the help section before posting this, and read exactly what you included in your reply. There is no filter menu on the left side of my recipe box that I can use to see all of the hors d'oeuvres recipes I have saved, for example. Just to be certain that I'm not overlooking something, I asked my husband to look at it. He was also unable to find an option to filter the recipes.

Apr 14, 2013
NJcook in Food Media & News

Epicurious Recipe Box

I have used the Epicurious recipe box for years, and see that they have changed the format. For the life of me, I can no longer figure out how to filter recipes in my box by main ingredient or course, for example. The help page says to click on the left side of the page, but I don't anything there to filter. Would appreciate any help.

Apr 13, 2013
NJcook in Food Media & News

Some recommendations for cheap food in Berlin

I'll leave the Donner/Currywurst debate to others...My husband and I were in Berlin for 4 Days in early March. I have two recs in Berlin for moderate, traditional german food. 1) Mommsen-Eck (" House of 100 Beers") at Mommsenstrasse 45. Great half duck and extensive beer selection. I think the half duck was 6.50 euros. 2) zum Letzten Instanz: Waisenstrasse 14. Very traditional fare, such as Eisbein. Neither of these is cutting edge, just better than average food at very good prices. Would also highly recommend Cafe Heider in Potsdam.

Apr 21, 2010
NJcook in Europe

Bavaria: Wirtschaft zum Hermannsdorfer Schweinsbraeu

On a recent tour ( March 2010) of Munich and Bavaria, my husband and I had dinner at Das Wirtschaft zum Hermannsdorfer Schweinsbraeu in Glonn, south of Munich. We chose the restaurant based on an favorable profile of the restaurant in the New York Times on Sept. 7,2008 , and a mention on Chowhound (which I can't seem to find now)
To say we were disappointed is an understatement. The restaurant is touted as a champion of local, direct from the farm ingredients, and is famous for their pigs, which are raised on-site. We opted for the daily tasting menu which worked out to $150.00 plus total for the two of us with wine.
The food was either extremely salty or completely underseasoned. The service and the kitchen's attitude was deplorable. When we sent back several courses, which we had barely touched, we were met with indifference. I speak German, so language was not the issue. The open kitchen was manned by the Chef Thomas Thielemann's staff, and while the chef was present, clearly he was not supervising the cooking. In fact, he spent most of the evening sitting at a table in the corner with a group of what appeared to be friends.
Prehaps worst of all, the menu included items that, as far as I know, are not local, like Gambas, large prawns.
The restaurant is clearly living off of its hype.

Apr 21, 2010
NJcook in Europe

Gourmet's New Recipe Layout

I just got an email from Gourmet in response to my complaint about the new layout. They are going back to the original way in the next issue. They must have gotten a whole lot of negative feedback to reverse course that quickly.

Jul 23, 2008
NJcook in Food Media & News

What's the worst (or most flagrant) upsell you've been subjected to?

My husband and I had a waitress at an upscale brasserie in Manhattan tell us that the appetizers we had chosen were not very good, and she recommended the fois gras mousse instead. When we asked how much that cost, she at first pretended not to know, and asked a busboy who was passing by. Surprize, surprize, it was $30.00, three times the cost of what we had chosen. When we declined the fois gras, she asked if we wanted the first apps we had chosen. I told her no, since she had said they were not very good. Embarrassed,she ended up bringing the original ones we ordered, and did not charge us for them. Unfortunately the entire meal was a series of mishaps...

Jul 23, 2008
NJcook in Not About Food

Gourmet's New Recipe Layout

I really dislike it. What could possibly be the reason for doing it this way, other than to allow people to rip out the recipes easily and throw out the rest of the magazine. I have already emailed Gourmet.com to tell them how much I hate it, and encourage others to do so as well. Hope they will go back to the normal way.

Jul 22, 2008
NJcook in Food Media & News

Litchfield County

Mamie's on Baker Road in Roxbury. Great food! Open Friday- Sunday for breakfast and lunch, dinner on Friday and Saturday.

Jul 14, 2008
NJcook in Southern New England

Kent / New Preston / New Milford / Washington, CT eats

You should definitely check out Mamie's on Baker Road in Roxbury. There is a recent review on Roadfood.com. They are open Friday-Sunday for breakfast and lunch, dinner on Friday and Saturday. Great food!

Jul 14, 2008
NJcook in Southern New England

I'm having a cocktail party - need advice

Because your party is at 7:30PM, you need to go heavy on the food or, as tacky as it sounds, people will leave to go out to dinner. I was in catering for years, and whenever someone wanted to do a cocktail reception during what is traditonally a "mealtime" I would suggest they at least include a Pasta option to fill people up, especially when drinking is involved. Not serving hard liquor is fine, and probably a wise decision if you are not serving dinner.

Jun 25, 2008
NJcook in Not About Food

Maine Early July: Any Blueberries Yet?

Cape Rosier! My cat Moxie is from Cape Rosier! As to bluebrries, way to early in the beginning of July. Enjoy your trip

Jun 25, 2008
NJcook in All New England Archive

VA - Amherst/Lynchburg Area Recs?

Merriweather's in Lynchburg is fantastic. The shrimp and grits are great.

Jun 18, 2008
NJcook in General South Archive

Wedding w/cash bar - strange or not?

Cash bar weddings are fairly common in New England, but virtually unknown in Manhattan, where I sold weddings in hote

Cash bars are fairly common in New England, but not in the New York City area. I sold weddings at various hotel in Manhattan for 20 years, and never once with a cash bar, because it is considered tacky. To save money, some couples restrict the open bar to the cocktail hour, and then serve only wine, or wine and beer after that. Some places will allow you to pay for your guests, by the drink, but that is less common, because they make a lot less money.

Jun 18, 2008
NJcook in Not About Food

Lexington, VA. recs, please...

My husband and I were in Lexington in April 2007 for his college reunion. I would highly recommend hat you make a side trip to Mrs Rowe's in Staunton (about 45 minutes north of Lexington). I know that many people consider it touristy, and say that it has gone downhill since Mrs Rowe died, but for my money, nothing beats breakfast there. The grits and the biscuits are to die for.

Jun 18, 2008
NJcook in General South Archive

24 hours to order, Range, Dishwasher, microwave- Need a few opinions- LOOK!

You will be without your appliances for a lot longer than 7 days if you make the wrong decision. Search for each brand you are considering by typing in "Problems with...". There is a lot of conflicting information out there as to whether people love or hate their appliances, mostly based on how good or bad the customer service is. Personally, I would avoid anything from Thermador.

May 22, 2008
NJcook in Cookware

Are there wall ovens that don't blast kitchen with hot air?

I'll give that try. We have ordered a remote ambient probe thermometer to check whether the temp is cycling too high and then dropping, which may explain why the thick smoke seems to dissipate slightly, and then increase again. A regular oven thermometer is not able to register quick changes, and since it is in the oven, we can't read it because of all of the smoke.

May 19, 2008
NJcook in Cookware

Are there wall ovens that don't blast kitchen with hot air?

I did the foil tent thing for the first 45 minutes, and although it did reduce the smoke, when I removed it to crisp the chicken, huge air blisters developed on the skin (hot air???) and after the resting period with foil, the skin was wrinkled and totally soggy and the drippings were foul tasting. Do you mean that I should only cover the sides and not the front and back? They recommend against a high sided pan, although that is what I used the first time, and had the same problem with smoke. Thanks so much for your imput. I am desperate to figure out howw to cook an acceptable bird. I don't dare try a duck, the darned oven might explode!!!

May 18, 2008
NJcook in Cookware

Are there wall ovens that don't blast kitchen with hot air?

It has no vent, as far as Thermador tells me. I have roasted using low sided roasting pan with a V-rack, and then using the botton part of their broil pan with a V-rack, as per their manual. When the drippings hit the pan, they create smoke, and eventually thick molasses like goo which settles all over the walls and floor. I preheat and double check with the oven thermometer, because I realize that the display on the front for the temp is just a guideline. Yes, I use an open rack, no foil or anything like that. I would love to find out what I can do to get a properly cooked chicken. Spending my days fighting with them is not my idea of a good time.

May 18, 2008
NJcook in Cookware

Are there wall ovens that don't blast kitchen with hot air?

I self-clean it for 3 hours after every chicken ( I have to, or it smokes immediately, not after 30-40 minutes).I have an oven thermometer in there which shows the same temp as the display on the front, before I put the chicken in. Can't open the to verify temp once it has started smoking, because the smoke is thick, that I can't read the thermometer. May try a remote thermometer with a probe. Could be cycling improperly, but Thermador hasn't even mentioned that as a possibilty ( nor did their Service tech) That would mean it is defective, and they say it is not. I am cooking at 375 degrees, which is what Thermador recommends.

May 18, 2008
NJcook in Cookware

Are there wall ovens that don't blast kitchen with hot air?

No, but I know one that will fill your house with greasy smoke. See my post: Beware of Thermador Wall ovens

May 18, 2008
NJcook in Cookware

Madrid--Roast Suckling Pig

My husband and I have eaten lunch at el Botin twice. The first time, 6 years ago, everything was wonderful. This past time in mid-March, the roast pig was tough and dried out, even though it was the beginning of lunchtime. FYI,everything in Spain has gotten extremely expensive, even taking the exchange rate into account. The restaurant prices rival those in France, with wine and beer being the only reasonably priced things.

May 16, 2008
NJcook in Spain/Portugal