Did you know that where you shop affects where you eat? Its true . Shop at a fancy mall and pay higher prices for even the most mundane meal or snack. Shop at a mall that features mid range anchor stores and boutiques and you'll actually be saving money on your next taco or pizza slice. It's not strange , it just depends on the quality of the mall.
This practice is blatantly evident in New Jersey where there seems to be a mall in almost every town. Eat lunch or even dinner at one that has ritzy anchor stores like Neiman's and Nordstrom's and you'll pay more for your Wendy's or Taco Bell meal. Prices usually go up by anywhere from a dime to fifty cents. Order a Wendy's baked potato at a mall in tony Bergen County, pay almost two dollars for it . Order the same item in the less prosperous Hudson County malls and save a few cents. The same is true for other chain fast food restaurants.
I don't know if this is true for the more pricier chain eateries such as Legal Seafood or Ruby Tuesdays. I think their prices are standard no matter where they're located whether at a covered mall , strip mall or as a free standing building. There is probably more control over them than at the privately owned franchises. Should you eat at these higher end restaurants then? If you want to, go ahead, but only for a fun splurge . The food court is still a great place fora budget meal or a quick snack. Although shop around for whoever can get you the best deal for your dollar.
If you're on a budget then watch where you eat. Usually malls in more expensive areas will not have any bargains whether at the racks or at the food court.Save by heading to the lower end ones. You'll squeeze out a few more pennies both on clothing and also on on your lunch or dinner.
Monday, October 17, 2011
Saturday, October 15, 2011
The Joy of Salt Water Taffy
Salt water taffy is the kind of treat you can enjoy year round and not just during a summer at the New Jersey Shore.It's the perfect candy to munch on any time all year long . Anyone can enjoy the variety of flavors and smooth, satiny texture whenever you want. better yet, it can be shipped to your door , even if you're miles away from Snookie's paradise.
Saltwater taffy is one of those treats that's synonymous with the Garden State. it all started in 1883 won the famed Atlantic City Boardwalk. David Bradley had set up a shop[ selling his home made, hand pulled candies . A hurricane swept the coast creating high tides , thus flooding the store. The next day a little girl came in asking if he had any taffy left? "He sarcastically replied "You mean salt water taffy?" The child loved the name and so it stuck. later Joseph Fralinger, an Atlantic City confectioner, was the first to box it and turn it into a souvenir. His competitor , Enoch James, was the first to cut the sweet into bite size pieces and individually wrap them.
Today the two companies coexist and James Saltwater Taffy is sold throughout the Jersey Shore area.Each piece is smooth and satiny with just the right amount of chew. Sea salt is added to bring out the flavors (although this is a recent addition. James confectioners are just following what the trendier candy makers are doing). Taffy flavors are everything from coconut to licorice along with chocolate and vanilla. There are even chocolate dipped taffies and ones that have double flavors. The original is the best, with it's straight from the kitchen homemade taste.
Salt water taffy is a New Jersey original . No candy can compare to its' satiny texture and bright burst of flavor.Experience this shore treat not just in the summer at our beautiful shore but all year round too!
Saltwater taffy is one of those treats that's synonymous with the Garden State. it all started in 1883 won the famed Atlantic City Boardwalk. David Bradley had set up a shop[ selling his home made, hand pulled candies . A hurricane swept the coast creating high tides , thus flooding the store. The next day a little girl came in asking if he had any taffy left? "He sarcastically replied "You mean salt water taffy?" The child loved the name and so it stuck. later Joseph Fralinger, an Atlantic City confectioner, was the first to box it and turn it into a souvenir. His competitor , Enoch James, was the first to cut the sweet into bite size pieces and individually wrap them.
Today the two companies coexist and James Saltwater Taffy is sold throughout the Jersey Shore area.Each piece is smooth and satiny with just the right amount of chew. Sea salt is added to bring out the flavors (although this is a recent addition. James confectioners are just following what the trendier candy makers are doing). Taffy flavors are everything from coconut to licorice along with chocolate and vanilla. There are even chocolate dipped taffies and ones that have double flavors. The original is the best, with it's straight from the kitchen homemade taste.
Salt water taffy is a New Jersey original . No candy can compare to its' satiny texture and bright burst of flavor.Experience this shore treat not just in the summer at our beautiful shore but all year round too!
Friday, October 14, 2011
The Versatility of Polenta
This is the season for polenta. The Northern Italian stapleis a cool weather basic must have thanks to its' versatility.It can be made a number of ways, from starters to sides. The big surprise?This hot corn mash can even be used for south of the border dishes as well.
Polenta is usually reserved for such traditional dishes as chicken cacciatore. This is an easy dish to make, using only the chicken's thighs and breasts along with canned tomatoes (or fresh, if you still have them around.).It's then sauteed with olive oil and garlic along with oregano and rosemary. The polenta acts as the perfect foil for the thin gravy, sopping up the almost watery sauce.Of course, polenta can be used with much heartier dishes too. Venison, one of the North's prime meats is excellent with a side of it. The mash's mildness again compliments the rich heartiness of the ragout. Now here's a kicker - polenta is also a wonderful side for Mexican chili. It serves a s creamy base for this dish and it's neutral flavor absorbs the chili's fieriness.
Grilled polenta is also good. You can use it as a side or a starter. To make it pour polenta into a loaf pan, let it cool and then cut the slices. You can brush on melted butter or olive oil before it hits the grill.Some cooks add spices as a dash of oregano or rosemary along with sea salt and pepper to make it more flavorful.. It can be sliced and even be used as a bread for a version of Eggs Benedict. A slab of grilled polenta makes a wonderful base for any braised vegetable such as cabbage,broccoli rabe or tomatoes. It can also be used as an appetizer with caramelized onions and Gruyere or Fontina cheese melted on top.
Polenta has so much versatility .It goes with anything from veggies to meats with such facility. You can make a variety of dishes with it, and each will be unique and different.
Polenta is usually reserved for such traditional dishes as chicken cacciatore. This is an easy dish to make, using only the chicken's thighs and breasts along with canned tomatoes (or fresh, if you still have them around.).It's then sauteed with olive oil and garlic along with oregano and rosemary. The polenta acts as the perfect foil for the thin gravy, sopping up the almost watery sauce.Of course, polenta can be used with much heartier dishes too. Venison, one of the North's prime meats is excellent with a side of it. The mash's mildness again compliments the rich heartiness of the ragout. Now here's a kicker - polenta is also a wonderful side for Mexican chili. It serves a s creamy base for this dish and it's neutral flavor absorbs the chili's fieriness.
Grilled polenta is also good. You can use it as a side or a starter. To make it pour polenta into a loaf pan, let it cool and then cut the slices. You can brush on melted butter or olive oil before it hits the grill.Some cooks add spices as a dash of oregano or rosemary along with sea salt and pepper to make it more flavorful.. It can be sliced and even be used as a bread for a version of Eggs Benedict. A slab of grilled polenta makes a wonderful base for any braised vegetable such as cabbage,broccoli rabe or tomatoes. It can also be used as an appetizer with caramelized onions and Gruyere or Fontina cheese melted on top.
Polenta has so much versatility .It goes with anything from veggies to meats with such facility. You can make a variety of dishes with it, and each will be unique and different.
Thursday, October 13, 2011
Per Se Five Star Goodness
It's rare that any restaurant these days achieves five stars these days. As a parting gift to his final column at the New York Times Dining section Sam Sifton does just this. He was lucky to have his "last meal" at this exquisite New York eatery. What a way to say adieu. Good food. Good wine. Excellent service
Per Se is one of Manhattan's best gems. It's a satellite of the famed Napa Valley French Laundry , that bespoke restaurant of wine country fame. The owner, Thomas Keller, opened the New York branch in 2004 and introduced the East Coast to the some of the restaurant's best loved dishes. One is called Oysters and Pearls a unique blend of sabayon of pearl tapioca with Island Creek oysters. Better yet they arrived with sturgeon in a Limoges dish. What more can you ask for. (although all of Per Se's dishes come elegantly plated and served)
It seems that Per Se seafood dishes shine the brightest. There is their version of clam chowder which has apple wood smoked Massachusetts cod in it along with little neck clams . Swimming with them are pickled garlic celery and parsley shoots. A lobster dish was butter poached and served with a melted leeks and a horseradish infused creme fraiche. Of course other meats were well represented there too. Per Se does an amazing pressed duck and Mr. Sifton raved about the charred eggplant plate as well.
If you;re in Manhattan for any of the upcoming holidays, treat yourself to a heavenly meal at this five star wonder.It's a gourmand's dream come true. Elegant service, elegant surroundings and best of all - elegant food!
Per Se is one of Manhattan's best gems. It's a satellite of the famed Napa Valley French Laundry , that bespoke restaurant of wine country fame. The owner, Thomas Keller, opened the New York branch in 2004 and introduced the East Coast to the some of the restaurant's best loved dishes. One is called Oysters and Pearls a unique blend of sabayon of pearl tapioca with Island Creek oysters. Better yet they arrived with sturgeon in a Limoges dish. What more can you ask for. (although all of Per Se's dishes come elegantly plated and served)
It seems that Per Se seafood dishes shine the brightest. There is their version of clam chowder which has apple wood smoked Massachusetts cod in it along with little neck clams . Swimming with them are pickled garlic celery and parsley shoots. A lobster dish was butter poached and served with a melted leeks and a horseradish infused creme fraiche. Of course other meats were well represented there too. Per Se does an amazing pressed duck and Mr. Sifton raved about the charred eggplant plate as well.
If you;re in Manhattan for any of the upcoming holidays, treat yourself to a heavenly meal at this five star wonder.It's a gourmand's dream come true. Elegant service, elegant surroundings and best of all - elegant food!
Wednesday, October 12, 2011
Spotlight On The New
Usually the Wednesday and Thursday entries are reserved for the New York Times Dining articles. However there were two new products in the section entitled Food Stuff that caught my eye. They're new spins on old classics and something foodies will definitely go for.
The first is sea salt. This once rare ingredient is as common as well salt these days however this kind is locally produced. It doesn't come from England or France or even the South Seas. It comes straight from the surf of New York's own Amagansett, hence the name Amagansett Sea Salt.Steven and Natalie Judelson have create a locavore version of the trendy condiment . These two lawyers have developed a way to eliminate sand and silt from the water and then have it dry slowly in the sun. This leaves for a non bitter tasting salt. There are several varieties but the one with lemon zest is the most popular. There will be a smoked one coming out next.
The next new foodie item is microwave popcorn. Like salt, you would think that there's not much to be improved on however that's where you're wrong.Another clever couple,. Kristy and Coulter Lewis have developed a chemical free corn named Quinn Popcorn after they baby son. The kernels come in a simple food grade parchment paper bag instead of the usual ones treated with perfleuro-octanoic and metals. Oils and seasoning are added later . Quinn Popcorn comes in several flavors such as the lemon zest and sea salt and Vermont maple along with Parmesan and rosemary.
These are two ordinary products with great invitations. if you have the chance try them. They are new spins on classic foods.!
The first is sea salt. This once rare ingredient is as common as well salt these days however this kind is locally produced. It doesn't come from England or France or even the South Seas. It comes straight from the surf of New York's own Amagansett, hence the name Amagansett Sea Salt.Steven and Natalie Judelson have create a locavore version of the trendy condiment . These two lawyers have developed a way to eliminate sand and silt from the water and then have it dry slowly in the sun. This leaves for a non bitter tasting salt. There are several varieties but the one with lemon zest is the most popular. There will be a smoked one coming out next.
The next new foodie item is microwave popcorn. Like salt, you would think that there's not much to be improved on however that's where you're wrong.Another clever couple,. Kristy and Coulter Lewis have developed a chemical free corn named Quinn Popcorn after they baby son. The kernels come in a simple food grade parchment paper bag instead of the usual ones treated with perfleuro-octanoic and metals. Oils and seasoning are added later . Quinn Popcorn comes in several flavors such as the lemon zest and sea salt and Vermont maple along with Parmesan and rosemary.
These are two ordinary products with great invitations. if you have the chance try them. They are new spins on classic foods.!
Tuesday, October 11, 2011
Foodie Sick Day Kit
Yes it's that time of the year when flues and viruses make their debuts. It's also the time of year to stock up on the essentials, mandatory for any sick day. You'll feel better knowing that these are just at your fingertips. After all who wants to go grocery shopping with a high fever or a bad cold?
The most important item to have is bouillon cubes. These are priceless because they can just be boiled into broth or as the base for any soup. You can buy them in chicken, beef and even vegetable. The broth can also be used as the boiling water for rice when you're sick. Everyone recommends this grain however it's a bit blah when boiled in just plain water. The broth flavors it and it does become a tasty dinner.Stock up on rice as well. You can use it in soups or plain as well as your family having something easy to cook when you're down. Another grain is oatmeal. Again, it's a good and bland start to the day and also it's another easy thing your family can cook.
Another idea is stocking up on everything instant. If you're not big on making your own soups then buy a few cans of chicken soup with anything. These are so easy to heat up.Even your littlest cooks can make a nice bowl of satisfying soup.. Also buy a few extra canned veggies that are quick and easy to make. As you're coming out of your sickness, you want to cook foods that are easy to prepare. They're also easy for the family's non chefs to prepare as well. After all you can't screw up opening a tin and then nuking the contents.. Another ideal stock up are pasta and noodles. They can be easily boiled and served wit just a simple sauce of melted butter.
This is the time of year when all those nasty little flu bugs want you. Have your kitchen prepared with easy go to foods that are a cinch to cook. That way you can just concentrate on getting better instead of worrying about your meals.
The most important item to have is bouillon cubes. These are priceless because they can just be boiled into broth or as the base for any soup. You can buy them in chicken, beef and even vegetable. The broth can also be used as the boiling water for rice when you're sick. Everyone recommends this grain however it's a bit blah when boiled in just plain water. The broth flavors it and it does become a tasty dinner.Stock up on rice as well. You can use it in soups or plain as well as your family having something easy to cook when you're down. Another grain is oatmeal. Again, it's a good and bland start to the day and also it's another easy thing your family can cook.
Another idea is stocking up on everything instant. If you're not big on making your own soups then buy a few cans of chicken soup with anything. These are so easy to heat up.Even your littlest cooks can make a nice bowl of satisfying soup.. Also buy a few extra canned veggies that are quick and easy to make. As you're coming out of your sickness, you want to cook foods that are easy to prepare. They're also easy for the family's non chefs to prepare as well. After all you can't screw up opening a tin and then nuking the contents.. Another ideal stock up are pasta and noodles. They can be easily boiled and served wit just a simple sauce of melted butter.
This is the time of year when all those nasty little flu bugs want you. Have your kitchen prepared with easy go to foods that are a cinch to cook. That way you can just concentrate on getting better instead of worrying about your meals.
Monday, October 10, 2011
Hypes For The Best
Like the latest celebrity or fashion trend, food, and especially restaurants get hyped. This is true in any big city , mostly in Manhattan. There's always a buzz around a certain product or eatery. Even foodies get all hot and bothered for certain sections. The question is are these worth it?Are they worth the hype? Or is it just hype?
I asked myself this the other day on a trip to New York's famed West Village area. This section was made popular during the TV program "Sex and The City"'s long run. There are even tours based on it, where Carrie Bradshaw affectionados get to dine the way she did.All very well but in reality the restaurants are usually very over priced , extremely noisy and worst of all - just over promoted. I found one restaurant, formerly the beloved Hudson Corner very much like this. My dish of gnocchi were one of the best dishes on the menu, tasting wonderfully home cooked. My friends didn't fare as well. One had to send back her pork chop twice before switching to a linguine. My other friend had only four ravioli for eighteen bucks ( that comes to $4.50 a ravioli seriously?????).
After dinner both had wanted to go to that famed West Village bakery, The Magnolia, This was another place that was immortalized in the series. People are allowed in , club style with only one or two at a time. I guess this adds to the mystique. Jersey bakeries have never done that even at the busiest time- Christmas. The cupcakes were three dollars a piece. I had hoped that they would have improved from the last timeI bought them, about seven or eight years ago. They did not. The icing was too overly sweet and the cake was none too special. It tasted like a mix.I hate to poison pen any establishment, however it was just not good. Yet , thanks to endless hype, The Magnolia is one of the world's most famous bakeries and has branches worldwide.
All I can say is don't believe what you hear. For anyone, whether foodie or just curious, rely on your own tastes. Don't go by if it was mentioned in any magazine or is a fave amongst celebrites.T ry it for yourself. If it's good, then make it one of your favorites. if not - move on.
I asked myself this the other day on a trip to New York's famed West Village area. This section was made popular during the TV program "Sex and The City"'s long run. There are even tours based on it, where Carrie Bradshaw affectionados get to dine the way she did.All very well but in reality the restaurants are usually very over priced , extremely noisy and worst of all - just over promoted. I found one restaurant, formerly the beloved Hudson Corner very much like this. My dish of gnocchi were one of the best dishes on the menu, tasting wonderfully home cooked. My friends didn't fare as well. One had to send back her pork chop twice before switching to a linguine. My other friend had only four ravioli for eighteen bucks ( that comes to $4.50 a ravioli seriously?????).
After dinner both had wanted to go to that famed West Village bakery, The Magnolia, This was another place that was immortalized in the series. People are allowed in , club style with only one or two at a time. I guess this adds to the mystique. Jersey bakeries have never done that even at the busiest time- Christmas. The cupcakes were three dollars a piece. I had hoped that they would have improved from the last timeI bought them, about seven or eight years ago. They did not. The icing was too overly sweet and the cake was none too special. It tasted like a mix.I hate to poison pen any establishment, however it was just not good. Yet , thanks to endless hype, The Magnolia is one of the world's most famous bakeries and has branches worldwide.
All I can say is don't believe what you hear. For anyone, whether foodie or just curious, rely on your own tastes. Don't go by if it was mentioned in any magazine or is a fave amongst celebrites.T ry it for yourself. If it's good, then make it one of your favorites. if not - move on.
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