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Re: sourcing ingredients in or around JC
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CdeCoincy wrote:
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Monroe wrote:
Cooks Illustrated is my go-to source for questions like this-their content is protected to subscribers, but if you hunt around you can usually find out their recommendation (often on Chowhound.com).


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CdeCoincy wrote:
Are any of those containers of Low Sodium chicken broth worth using. Just in the mood to poach some chicken in broth, shread it and add noodles.


Wound up with Swanson Cooking Stock based on other recommendations. My problem with CI is that I have a strong compulsion to wear a bow tie when I cook their recipes.


For some reason I remember that episode recommending, believe it or not, Rachel Ray's stock. I could be wrong though.

Posted on: 2014/10/27 9:27
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Re: sourcing ingredients in or around JC
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Monroe wrote:
Cooks Illustrated is my go-to source for questions like this-their content is protected to subscribers, but if you hunt around you can usually find out their recommendation (often on Chowhound.com).


Quote:

CdeCoincy wrote:
Are any of those containers of Low Sodium chicken broth worth using. Just in the mood to poach some chicken in broth, shread it and add noodles.


Wound up with Swanson Cooking Stock based on other recommendations. My problem with CI is that I have a strong compulsion to wear a bow tie when I cook their recipes.

Posted on: 2014/10/27 6:50
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Re: sourcing ingredients in or around JC
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Monroe wrote:
Cooks Illustrated is my go-to source for questions like this-their content is protected to subscribers, but if you hunt around you can usually find out their recommendation (often on Chowhound.com).


Quote:

CdeCoincy wrote:
Are any of those containers of Low Sodium chicken broth worth using. Just in the mood to poach some chicken in broth, shread it and add noodles.


Wound up with Swanson Cooking Stock based on other recommendations. My problem with CI is that I have a strong compulsion to wear a bow tie when I cook their recipes.

Posted on: 2014/10/27 6:50
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Re: sourcing ingredients in or around JC
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Cooks Illustrated is my go-to source for questions like this-their content is protected to subscribers, but if you hunt around you can usually find out their recommendation (often on Chowhound.com).


Quote:

CdeCoincy wrote:
Are any of those containers of Low Sodium chicken broth worth using. Just in the mood to poach some chicken in broth, shread it and add noodles.

Posted on: 2014/10/26 22:32
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Re: sourcing ingredients in or around JC
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a cord of hickory

Posted on: 2014/10/26 21:55
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Re: sourcing ingredients in or around JC
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Are any of those containers of Low Sodium chicken broth worth using. Just in the mood to poach some chicken in broth, shread it and add noodles.

Posted on: 2014/10/26 8:46
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Re: sourcing ingredients in or around JC
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I was at TJs the other day in Edgewater and they had saffron. It looked amazing...i think for about 4 or 5 bucks. :)

Posted on: 2014/10/19 12:31
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Re: sourcing ingredients in or around JC
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My dumb idea of the day:

Has anyone ever grown saffron crocuses? They are ready available and will grow in our zone (10A, as I recall).

Posted on: 2014/10/19 12:13
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Re: sourcing ingredients in or around JC
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1. Merguez not from Citerella

2. Imported Munster - hyper stinky - not from Citerella

Posted on: 2014/9/26 8:53
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Re: sourcing ingredients in or around JC
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They have three different types of 'husks' that are in baskets to the right, these are what I use for panzanella. Sprinkle with water to soften in a colander, then squeeze dry.

Posted on: 2014/9/13 8:54
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Re: sourcing ingredients in or around JC
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Monroe wrote:
Pecoraro's brick oven bakery on Newark is no longer selling day old bread-bummer. It was a great bargain-I'd get it sliced and freeze it and use it for toast and sandwiches.

I did pick up two round loaves, two croissants, and a spinach stuffed bread today for $14, so it's still good value nonetheless.


Darn, all summer I've been meaning to pick up a day old bread for panzanella (which we call Fonzarelli).

Posted on: 2014/9/13 8:50
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Re: sourcing ingredients in or around JC
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Pecoraro's brick oven bakery on Newark is no longer selling day old bread-bummer. It was a great bargain-I'd get it sliced and freeze it and use it for toast and sandwiches.

I did pick up two round loaves, two croissants, and a spinach stuffed bread today for $14, so it's still good value nonetheless.

Posted on: 2014/9/13 8:22
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Re: sourcing ingredients in or around JC
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Anyone ever see Marigold Brand Swiss Bouillon Powder for sale? It is recommended by Ottolenghi as an alternative to making your own.

As a recommendation: Shoprite has individually frozen mussels that we tried last night. We had the strange feeling that we might be entering into a murder/suicide pact. They were very good in a mussel/marinara sauce and cost about $3.00 for 7 or 8 ounces. Not sure what the ratio is, but probably equivalent to 4 or more pounds of mussels in the shell. Name is Pana Pesce.

Posted on: 2014/9/10 12:31
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Re: sourcing ingredients in or around JC
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Anyone have a pesto recipe that measures the basil and cheese by weight, not volume? Since I use a blender, don't want the bother of grating cheese or snipping basil.

Posted on: 2014/8/28 10:20
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Re: sourcing ingredients in or around JC
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Monroe wrote:
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CdeCoincy wrote:
anyplace in dtnj sell real parmagiana - the one with the stenciled rind?


Morton Williams in Newport I'm sure does.


yes, very likely. They also might have fresh sardines.

Posted on: 2014/8/9 17:42
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Re: sourcing ingredients in or around JC
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Outer wrote:
Thanks I will give 440 a try tonight. I know they have fish, wasnt sure about sardines though


I'm curious how that turned out, because I was about to chime in that I don't recall seeing them there.

Posted on: 2014/8/8 21:56
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Re: sourcing ingredients in or around JC
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CdeCoincy wrote:
anyplace in dtnj sell real parmagiana - the one with the stenciled rind?


Morton Williams in Newport I'm sure does.

Posted on: 2014/8/8 18:11
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Re: sourcing ingredients in or around JC
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anyplace in dtnj sell real parmagiana - the one with the stenciled rind?

Posted on: 2014/8/8 17:59
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Re: sourcing ingredients in or around JC
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Thanks I will give 440 a try tonight. I know they have fish, wasnt sure about sardines though

Posted on: 2014/8/8 16:44
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Re: sourcing ingredients in or around JC
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CdeCoincy wrote:
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Outer wrote:
Anybody know of a good fish market near by where I can find fresh sardines?

Maybe the Asian Market on 440. Surely any fish market in the Ironbound.


Not sure if we are referring to the same place, but I was going to recommend the new Asian supermarket at the Hudson Mall. I believe someone on a different thread mentioned finding fish for sale there.

Posted on: 2014/8/8 14:01
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Re: sourcing ingredients in or around JC
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Anybody know of a good fish market near by where I can find fresh sardines?

Maybe the Asian Market on 440. Surely any fish market in the Ironbound.

Posted on: 2014/8/8 13:30
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Re: sourcing ingredients in or around JC
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Anybody know of a good fish market near by where I can find fresh sardines?

Posted on: 2014/8/8 9:59
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Re: sourcing ingredients in or around JC
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Loro wrote:
Anyone know of a good local (JC) bakery that makes fresh hot dog buns/rolls? Preferrably top-split..


Call Pecoraro - they might be able to hook you up. Their fresh bread is simply phenomenal. (Breakfasting on some as I type this.)

279 Newark Ave
Jersey City, NJ 07302
Phone number (201) 798-0111

http://www.yelp.com/biz/pecoraro-bakery-jersey-city

Posted on: 2014/8/2 9:41
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Re: sourcing ingredients in or around JC
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Loro, I'm not sure how much of a hot dog fan you are, but they added a second bus to the annual NJ Hot Dog Tour coming up next month and have more room if you want to attend.

http://www.roadfood.com/Forums/11th-A ... -reports-m168027-p19.aspx

Posted on: 2014/8/2 9:31
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Re: sourcing ingredients in or around JC
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that's also a good idea.. hadn't thought of that. Thanks!

Posted on: 2014/8/2 9:21
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Re: sourcing ingredients in or around JC
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Loro wrote:
Anyone know of a good local (JC) bakery that makes fresh hot dog buns/rolls? Preferrably top-split..


I haven't found local rolls, New England style or not. The best I've found within a half hour are at Carmen's Bakery in Union, minutes off RT78. I have to admit I haven't tried any of the Portuguese places in Harrison/Newark though.

Posted on: 2014/7/31 19:10
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Re: sourcing ingredients in or around JC
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Anyone know of a good local (JC) bakery that makes fresh hot dog buns/rolls? Preferrably top-split..

Posted on: 2014/7/31 15:51
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Re: sourcing ingredients in or around JC
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Corrado's has had Dole golden pineapples at $.99/each, and we've had four in the last two weeks.

Posted on: 2014/7/28 11:23
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Re: sourcing ingredients in or around JC
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Anybody ever see betel leaves at any of the Asian markets? or anywhere?

Posted on: 2014/7/28 11:19
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Re: sourcing ingredients in or around JC
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Stop and Shop Bayonne They are big" table grapes" I bought some.

Posted on: 2014/7/5 17:18
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