tag:blogger.com,1999:blog-7615815284532105699.post4356376424061607701..comments2023-06-07T01:31:22.213-07:00Comments on Finding Fair Food: Cooking in HobokenMary Loishttp://www.blogger.com/profile/01515655542270431289noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7615815284532105699.post-13176547386189391192009-10-03T07:38:00.353-07:002009-10-03T07:38:00.353-07:00I love it, I love it! Beautiful kitchen and great...I love it, I love it! Beautiful kitchen and great to see the cookbooks up there. Terrific idea. Looking forward to recipes! My tomato sauce recipe is here:<br /><br />http://lettersfromahillfarm.blogspot.com/2009/01/pizza-crust.html<br /><br />Most people add other stuff but this is the way we love it.<br /><br />I couldn't read all your titles but I recognized two that I have - the Joy of Cooking, and Deborah Madison's book. I mean to use the latter much more than I do.Nanhttps://www.blogger.com/profile/15547916206007733970noreply@blogger.comtag:blogger.com,1999:blog-7615815284532105699.post-26375113485994943062009-10-01T11:14:13.576-07:002009-10-01T11:14:13.576-07:00I'm pretty sure the sign says "Biggie'...I'm pretty sure the sign says "Biggie's Clam House," but I'll check next time I go out the door. I know it isn't the Clam Broth House and never was.<br /><br />I love cookbooks more than just about anything. I learned to cook from Julia Child and love the Food Network shows that really teach cooking. I like to experiment, too, but I believe in having a text to work from.<br /><br />Like your cooking tips, Dennis. If you look at a jar of prepared spaghetti sauce, you'll see they usually put CORN SYRUP in it! Yecchh! Easy enough to make from scratch, and in Hoboken a lot of excellent jarred sauces are available, from great restaurants and some from Italy too of course.<br /><br />I like the salty corned beef, but your approach sounds interesting. <br /><br />All the same, I ain't giving up all my cookbooks.Mary Loishttps://www.blogger.com/profile/01515655542270431289noreply@blogger.comtag:blogger.com,1999:blog-7615815284532105699.post-19897235411762437852009-10-01T11:03:03.427-07:002009-10-01T11:03:03.427-07:00Never heard of "Biggies Clam Broth House?&quo...Never heard of "Biggies Clam Broth House?" Been to the Clam Broth House many a time and never saw sausage there. Biggies was downtown and THE Clam Broth House was uptown, depending on how you look at a map. A good cook should not use a cook book for a receipe. You get an idea and go with it, and then suffer what you make if it turns out bad. Done that a few times myslef. Want to make a good Bar-B-Que sauce?? Get a cup of soy sauce, the real stuff, and put a shot of Jack Daniels in it and mix. Then soak your meat or whatever you are cooking in it for a hour or two. Really gives the meat a good taste and the alcohol burns out, so nobody will get plastered on you. Forget putting sugar in Spaghetti Sauce, put a cup of real Italian red wine in it. Figure a cup for every quart and let it simmer for a couple of hours. Corn Beef and hate that salty taste? After the first boil, drain the water out and start all over again putting in DRY SHERRY. A cup should do it and do not taste the sherry as you cook with it. You have to have the dry sherry. It makes a difference in the corn beef with that colored stuff.Dennishttp://yahoo.comnoreply@blogger.com