cause you're a fatty.

San Franciscan delights!

2009-06-22T20:44:00.001-07:00

I spent the past 11 days on vacation in San Francisco, Napa Valley, Berkeley, Los Angeles, Yosemite, Las Vegas, and the Grand Canyon. Our itinerary was ambitious, I will confess, but it was completely feasible, and I will tell you why and how that was possible, from one young tourist who values food , drinks, and fun way more than sightseeing.

Being a savy traveler is not easy, especially when you decide to plan the trip out yourself rather than opting for an all inclusive third world country vacation. Although all inclusive vacations give you great deals, our expedition was to explore the great Southwest. To drive through the long stretches of highways that have been spoken about by John Steinbeck, Robert Pirsig, Hunter S. Thompson, and countless others. We spoke to plenty of locals along the way (and not just when we got lost) and I can confidently say that some of us got some insight into the types of people we wanted to become and where exactly we wanted to become them.

But to get back to the point, do extensive research before you fly out! Besides sites like Expedia, http://www.slickdeals.net is one I have been recently made aware of-and the site is a gem, affording us a normally $1500 suite at the MGM Grand (on the 23rd floor I might add!) for only $200 a night.

Find out the great bars and restaurants of an area you are about to visit beforehand, and read their reviews at these helpful sites:

http://www.notfortourists.com

http://yelp.com

Both are great websites to help you decide on what kind of night you want to have in a foreign city. A lot of great places in any city are not easy to come by, as tourists are usually impressed by popular franchisees and expensive drinks (cough Hooters), and those run abundant in any major city! When it comes to restaurant recommendations the concierge at a hotel can be pretty helpful, although my rule of thumb has been that if you see a place that is packed (with locals), you need to go in there. The following is a list of a few places in the San Francisco area that are really worth checking out:

San Tung Chinese Restaurant
1031 Irving St.
San Francisco, CA

This restaurant has over 1170 reviews on yelp-which is impressive on it’s own to persuade you to go there. While we came across this place on a recommendation, this restaurant was also the only place that was packed on the whole street on a Monday night at 9 p.m. Although it’s not an authentic Asian restaurant, they have popular Korean-Chinese dishes, including a genrous portion of free spicy kimchi as an appetizer. They serve alcohol, including a 1.5 L bottle of Plum Wine made by the Kikkoman corporation -which I have to admit, was delicious with the Cantonese black bean noodles, with floral and fruit notes on the nose and an almost velvety finish. But this restaurant is notorious for their chicken wings. Everyone is aware of their Dry/Wet fried chicken wings. The wings are, sweet, spicy and tangy at the same time with a deliciously crunchy batter that is perfectly contrasted with the spicy gravy (if you get the wings wet). After having been to the Hooters on Hollywood Blvd in LA, I think it’s safe to say San Tung beats this throw-down by a mile. Even the wait staff, which consisted of several older Chinese men, were adorable and chatty and very helpful in their recommendations. I don’t know about you, but this rarity is key in my dining adventures.

While our first night in San Francisco become one of complete debauchery after we discovered a bar that served $1 well drinks, it’s safe to say we will never do that again. Not because of the throbbing headaches the morning after, the all day long insatiable quench for water to help our dehydrated bodies, or even the fact that people woke up to find the bathroom in disarray and their luggage turned upside down -with no recollection of the past night. At the end of the day, I believe you can make sacrifices in your hotel room (if you must), and even compromise some of the meals you take in (having one sub a day or a bagel in the morning lets you have a much more expensive and satisfying dinner at night, it really is a trade off!).

Actually this is a good time to go on a diatribe about Farmer’s Markets.

San Francisco has a handful of thriving farmer’s markets which provide fresh, local produce and great anytime snacks and meals. Many of the markets are located in scenic locations which make the afternoon ideal for having a picnic. Also many of these places give out free samples so you can have a party in our mouth without even having to buy anything.

My friends and I tried the most tender and mouthwatering falafels, made with freshly grounded chickpeas. And honestly, they can give Mamouns on MacDougal St. in NYC a run for its money. We also tried various tamales from one stand, with one of my favorites being the Spinach and Queso Blanco tamale, drenched in an assortment of homemade hot sauces and salsas. At only $5 for two tamales, I can see exactly how Rachel Ray manages a $40 a day budget (although we tip far more generously than she does)

Although fresh pastries were offered at this farmer’s market, I made the wise decision not to be a fatty for once and opted for the fresh cherries, which were some of the largest I’ve ever seen. They were cheap at only $3 for a pound, and delicious. So sweet, and so cold.

But to get back to the point again, it is imperative not to sacrifice the quality of alcohol you put into your body, because you will immediately face the repercussions from it. And for some people, it could wreak havoc on their stomachs, and the overall next day (hah, you pansies).

So on our second or third night (this trip is slowly becoming a blur–I’m pretty sure I have less brain cells now than I did at the start of the vacay), by the recommendation of a bouncer from a different bar, we landed at:

The Elbo Room
647 Valencia Street
San Francisco, CA

Located in Mission, this is a great dive bar for the 21-26 year old age group, where you can just relax and throw back a few. The music selection is more inclined towards the typical San Franciscan hipster but it is not burdening in any way. The place is not spacious and tends to get very crowded quite easily on the weekends, but on a random Tuesday night the atmosphere is just right. The seats lined up against the wall provide an intimate atmosphere, helped along by the dimmed lighting and candles. But this is no quiet bar, as the intoxicating drinks and diversions do not allow for that at all.

80’s Videogames (Ms.Pacman anyone?) and pinball machines are provided for your drunk gaming pleasure just around the corner from the bar, while a photo booth is located at the back, in case you needed some souvenirs of the debauchery you’re engaging in.

While I unfortunately do not remember the official names of the drinks we had, I will tell you two things:

Try anything that has a lotus liqueur or extract in it. It is intoxicating, refreshing and delicious. I remember a certain Gin and Tonic I had which contained this lotus liqueur and I’m pretty sure I finished that drink in one long pull of the straw.
Try anything that is garnished with cucumbers, for that is also refreshing, crunchy, and delicious. The Pimm’s Cocktail, a gin based drink that tastes like a sweet and sour spiced up lemonade, with hints of ginger ale and mint is well suited for any summertime night.

It’s always key to ease into your day after you have drank heavily the night before. Luckily in this area, the livin’ is easy.

San Francisco makes (practically) the rest of the state of California accessible to you through their public transportation system, -especially through the BART, (Bay Area Rapid Transit). We took advantage of the BART and went to Berkeley to visit the University of California and check out the quaint and trendy college town. The campus itself was expansive and beautiful, filled with large patches of grass for you to lay on, smoke on, feed squirrels fresh cherries on, etc. I think the group consensus about Berkeley was that we wish we had seen the place while in high school so we all could have tried harder to get into a real, scenic, college. The mountains that surrounded the campus were enormous, leading one friend to exclaim, “If I lived up there, I would parachute down to class everyday!”

Yogurtland, The Top Shelf Self-Serve Frozen Yogurt Store
http://www.yogurt-land.com for locations…

Quite possibly my favorite novelty in California at this moment is the Yogurtland franchiseabundantly scattered through out the state (although there is a Yogurtland on Bleecker St. in NY, it’s not the same experience). The self-serve concept is the best part, as you are provided a large cup to choose amongst 16 diverse flavors, ranging from Cookies n’ Cream, Peanut Butter, Taro, Green Tea, Dulce de leche, Mango tart etc. etc. About 33 different toppings are also offered, whether you want coco puffs in your yogurt or cheesecake bites or condensed milk (try that on top of the Taro yogurt with pieces of mochi, it was delicious!). During a “sluggish economy”, a Yogurtland is definitely a cure, with their prices only ranging from 30 cents to 39 cents an ounce, depending on location!

Jupiter Brewery
2181 Shattuck Ave
Berkeley, CA

On a slightly lazy weekday afternoon, it was not easy to come by a packed bar. But upon the recommendation of the girls who worked at Yogurtland, we came upon this little gem, which is very reminiscent of the Harvest Moon on George Street, in New Brunswick.

With my new found appreciation for pale ales I tried Jupiter’s India Pale Ale, which is 20 oz, with a 6.8% a.b.v. My palate was not ready for how hoppy this ale was going to be. The spices helped the bitterness of the Galena and Centennial hops in the drink but the lingering finish left a sour taste in my mouth until we finally tried Jupiter’s brick oven pizza.

The Quaser Double I.P.A is also not for a beginning beer drinker, as one of my friends realized. At 8.5% a.b.v. The menu describes the beer as “Dark in copper color with a strong hop finish from Columbus, Galena and Willamette then dry-hopped with even more Willamettes.” What they’re really trying to say is that this beer is dense, bitter, and alcoholic, and the average person will not be able to slowly unlock the flavors unless they’re already a little buzzed and the tongue is more prone to not scrunch up from the intensity of this drink.

The Jupiter Dry Stout was probably the most notable winner of the bunch -creamy with the smoothness and richness of a Cadbury chocolate bar and espresso beans.

Probably the best decision we made that evening was to share a sizable brick oven Pepperoni pizza, which at only $13, led us to also order the homemade ranch dipping sauce for a few dollars more.

I’m not a fan of creamy dressings, but this was certainly an exception. Jam packed with garlic and fresh chives this dressing alone changed the whole experience of having a slice of pizza, contrasting the crispy crust of the pizza delicately, without overpowering the overall meal.

Okay, so that is enough for San Francisco, but tune in next week to read about why In n Out burgers are probably one of the best feature of Los Angeles, why nature is so friggin’ awesome (and cheap!), and the most economically efficient ways to make your buzz in Vegas last as long as possible.And to conclude with a quote from Oscar Wilde:

“It’s an odd thing, but anyone who disappears is said to be seen in San Francisco. It must be a delightful city and possess all the attractions of the next world”

if only life were all beer and skittles

2009-04-15T21:49:00.000-07:00

I'm a brand new beer enthusiast, so bear with me as I slowly start to dabble into this whole new world.

On a whim a friend of mine bought the Shock-Top Belgian White, bottled by Anheuser-Busch Inc.

The beer is light with floral and citrus notes that give an extremely clean finish. If you look hard you'll get a taste of the "spices" (I'm assuming it is coriander because they seem to always put coriander in white ales). It's cloudy with an orange tint that's nice to look at when poured into a frozen glass. This beer is great on its own, especially because the citric flavor is juxtaposed with a slight sweetness that it's really accessible to those that don't like heavy beers. It's also not too carbonated, which is my favorite part. It's not as good as Blue Moon's but with a slice of orange it's great for a warm sunny day (if that ever happens)

For only $6 at the Joe's Liquors in New Brunswick, this is quite the bargain. At 168 calories, the 5.20% ABV also helps, because my biggest problem with beer is having to drink several of them to to get me in my party pants mood.

the only sausage fest you'll find me in:

2009-04-07T17:57:00.000-07:00

KIELBASA

Every Easter my boyfriend's family goes to a local Polish market to get smoked Kielbasa, which is perfectly accompanied by honey mustard. But I've found that Stop & Shop has very tasty (and cheap) fresh Kielbasa (pictured on the right). I still need to refine cooking sausage on a skillet because I always char the skin -but I kind of prefer the crispiness. You can kick up your Kielbasa by trying it with Gold's Horseradish and Beets and a Three Philosophers Belgian Style Ale (it's slightly sweet with dark cherry)

SPINACH AND FETA CHICKEN SAUSAGE

I couldn't get a picture of Nature's Promise version of Spinach and Feta Chicken sausage because I think that one is better. It's green for starters, and is bursting with the natural flavors of spinach, feta, garlic and even some notes of onion. And they don't overdo it with the cheese either. I love chopping up the sausage on top it on various kinds of pasta dishes (especially tortellini). But this is also amazing wrapped in pita with some fresh cucumbers and tzatziki sauce

CHORIZO

Chorizo goes in everything. I've put it in an omelette with some cilantro. I've stuffed chicken breasts with chorizo, gorgonzola and spinach. I've put chorizo into chilli and never deny it in homemade paella. My favorite Cuban restaurant in the city makes a delicious appetizer, Montadito de Chorizo, which is grilled Spanish chorizo with jalepenos and chimuchurri. But quite possibly the easiest thing to do with chorizo is to put it on a pizza before sticking it into the oven. The best snack food I've ever made goes as follows:

Ingredients:

Sliced & sauteed Chorizo

Grated Manchega and Gruyere Cheeses (those were the only ones I had in the fridge, but you can use whatever you like)

Cilantro

Red Onions

1 Garlic Naan

Directions:

Put the chorizo, cheeses, and onions on the naan and stick it into an oven until the cheese melts.

Sprinkle with cilantro.

<- Portuguese chourico, flambeed to perfection at the Alfama Restaurant in the city.

Bogle Cabernet Sauvignon

2009-04-06T18:55:00.000-07:00

I have a very deep appreciation for the Bogle Cabernet Sauvignon, partly because it's $9 at Joe Canal's and never more than $12 at most places. But the reason I love it most of all is that in indulges me in my three favorite smells on a wine -and a person :

oak

smoke,

and a touch of leather.

Depending on the bottle it might be a little too much for some, and maybe it would be better if it were aged and more restrained. The guy who works in the liquor department of Rite Aid told me the Bogle wine tastes soapy to him. But then again he recommended a Louis M.Martini Cabernet Sauvignon which is no nose, no tannins, and no fun.

Just one whiff of this Cab and you'll get those cherries and plums too. The truth is I was intemperate with my fascination with this wine a few months ago and got sick of it. This isn't an anytime drink, it's the typical type you have when you're young and about to eat something as rich and loud as this wine.

If you decide to discover wine on your own there are many disadvantages you must face:

2009-04-06T08:43:00.000-07:00

1.) Reading several books on wine will still not prepare you on which wines to buy. the whole process is experimentation and that winds up costing several, several hundreds of dollars and several hours spent staring blankly into the shelves of your local Wine Country.

2.) If you don't have parents that drink wine or don't happen to know at-least one seasoned connoisseur on the topic it's hard to know what to expect from a perfect Merlot, or know when you have a corked wine or a foxy wine.

3.) If you don't go to wine tastings you will not learn what the difference between a French Cabernet Sauvignon and a Californian one. Waiters, Bartenders and Wine shop owners always push you to buy the more expensive wines, whereas in tastings they only bring you what they think is the best (and many times the wines are under $20)

Being the strong proponent of education that I am, I had to jump through hoops to get into the Wine Insights course Rutgers offers to seniors who are over 21.

but luckily the University of California, Irvine Extension is offering a new online course: "A Sommelier's Secret Guide to the Wine List: Wine and Food Galore", which is a very reasonable course on not just the foundations of wine (the vinification process, various grape species etc.) but you get to apply what you learn to the real world immediately by learning how to talk about wine with a waiter at a restaurant -without mispronouncing the wine labels.

Classes run between May 18th to June 14th. (And they're online so you don't even have to worry about commuting your butt anywhere!)

St.Urbans-hof Riesling

2009-04-05T14:11:00.000-07:00

Why should you try this wine?

Not being a huge fan of white wines with a high acidic content, or the sour tang of Pinot Grigios and Sauvignon Blancs, I was delighted to have my first real encounter with a Riesling not too long ago. And St.Urbans-hof is everything you expect a Riesling to be. Headed by Nik Weis, who inherited the estate from his family, this semi-dry wine is perfect on its own or as a precursor to a more intense red wine later on in the meal. The slight carbonation paired with the citrus and floral notes make for a refreshing wine, while the mineral nose adds balance and nuance and a clean finish. Unlike many red wines, Rieslings do not necessarily have to be aged or tucked away in a cellar, but are ideal for opening up right away after they have been chilled.

St. Urbans-hof is composed of grapes grown in the slaty Mosel Valley in Germany—described as one of the best terroirs to harvest Riesling grapes. St.Urbans only runs you $13 at Joe Canals on Route 1, making this particular wine an excellent value for its quality. With only a 10% alcohol content this bottle won't knock you off your feet, but is an excellent way to kick off an afternoon-into-evening of casual drinking. This wine is best served cold or on the rocks and is a perfect gateway wine into the Riesling's German brother: Gewürztraminer. St.Urbans is also a good fit if you think sweet wines such as Plum or Honey wine are just a little bit too syrupy.

Type: Riesling

Prince: Reasonable ($11-$16)

Food Pairing: Asian fare (Indian, Thai, Malaysian etc.) But honestly there's nothing better than a few ripe fruits (such as clementines and apples to pair this bottle with)

Cheese Pairing: Things that have a soft rind, such as a goat milk brie (Trader Joe's has a really good one for only $2.95), Munster (the French version)

Occassion: Anytime and with anyone. Grab a few glasses and a blanket, and try the field behind Gibbons on Douglass campus.

*This review also appears in this week's issue of the Johnsonville Press

*Mike Stuzynski contributed to this article.

not as good as the original

2009-04-05T13:21:00.000-07:00

Kati Roll and Platters

56 Easton Ave.

(732)-253-0507

Banking on the reputation and success of the mouth watering chicken and rice platters on 53rd and 6th St. and the Kati Roll Company in the West Village, Kati Roll and Platters is a semi-good imitation for those of us that can't always afford to make the trip up to the city. With the relatively high population of Asian college students in New Brunswick, and the desperate need for a good hole in the wall Indian restaurant after the failure of Thinisu, I eagerly awaited the completion of this place over the summer.

What to eat?

Skip the Chicken and Rice platter with all the greasy white sauce and opt for the more fragrant and colorful Chicken Biryani. The Chilli Chicken is a fusion of Chinese and Indian cuisine, reminding those that have been lucky enough to try it, of Manchurian Chicken. But beware of their liberal use of starch to thicken the sauce, and more importantly: the long dried red chilli peppers that are hiding in the soy sauce, cause they pack quite the kick. While the curry chicken is not completely bland, it's too reminiscent of something your Indian mother/your friend's Indian mother has cooked for you, and done better. While the typical Chicken Tikka Roll and Lamb Achari rolls are pretty good, paying $10 for some plain paratha that wraps a little bit of spiced meat provides for a really unsatisfying meal and a weak reproduction of the original in the city. For a REALLY good Kati Roll go to the Hot Breads on 1665 Stelton Rd in Piscataway.

What to know before you go here:

While the purpose of a hole in the wall restaurant is that they can get you your food quickly, try to call ahead for pick up, unless you like waiting in a cramped room with drunk college students at 1 am. And don't kid yourself that you are eating better by going ethnic. This food is no better than the western fat sandwich, and equally decadent in calories. But it never hurts to try anything once and a platter or a kati roll is perfect after a long night of drinking cause we all know food tastes better when you're trying to sober up. While the menus are not explicit as to what you get in your platter, every order of mine has varied. Sometimes I get pita and a side salad and sometimes I don't. Sometimes they charge me for hot sauce, sometimes they don't.

What they could do better:

Cheaper prices or more food. Faster service. More helpful kids working the register. If they can afford to sell Lamb Kati rolls, they need to venture out and have Lamb and Rice platters. And this might be going out on a limb here, but FALAFELS. No place in New Brunswick, including Sahara, Kairo Cafe and other pseudo Mediterranean restaurants know how to make an authentic, perfectly golden and crunchy falafel. Take a cue from Mamoun's by the NYU campus: the success from selling delicious falafels for under $3 led them to buy a bigger restaurant without compromising taste and price at all.

Jamaican Me Hungry

2009-04-05T13:07:00.002-07:00

Cool Runnin's (Caribbean)

25 Easton Ave, New Brunswick, NJ

(732)-246-2800

By far my favorite hole in a wall establishment, Cool Runnin's on Easton Avenue often seems overlooked by the average passerby, perhaps due to the bleak interior and usual lack of traffic in the store, or the slightly intimidating Jamaican woman behind the counter.. But there is nothing more satisfying than picking up a spicy Jamaican beef patty or a chicken and rice platter when you are facing that long uphill walk from the train station to your house on Senior St.

What to Eat?

The Jamaican Jerk Chicken, obviously. Traditionally rubbed with allspice, cinnamon, garlic along with scotch bonnet peppers, this dish is meant for those who love the dry heat and smoky charcoal nature of Memphis style ribs. Cool Runnin's does not offer boneless chicken, for the spices can only be expressed through a flavorful dark meat portion. So be prepared to suck those bones dry to get the full experience. While the meat tends to be more succulent earlier in the day, it is never dry. The Curry Chicken or Shrimp will both pander to your curry needs, especially if you like the strong flavors of ginger and garlic in your dishes. The platters come in small and large ranging from $7 to $11, stuffed with Jamaican rice and beans, a cabbage stew with carrots, and my favorite part: caramelized plantains! If you like experimenting with condiments, I would strongly urge you to use the Asian hot chilli sauce Siricha with your meal. We don't know why, but the sauce goes perfectly with the spices.

What to know before you go here:

Because this place is pick up only, it's ideal for those date nights you stay in, with a cheap bottle of red wine and a good movie. This place also has a $10 dollar credit card minimum but there is an ATM inside.

What they could do better:

While this place does work better as a small run down cafe lacking a dining room, the option for delivery would surely boost their sales. With the lack of parking on Easton Ave, it hasn't always been feasible to make it all the way down (and back up again). And for some reason the later you go here, the more likely it is for something to run out—even if it's dinner time! For a year now I've been trying to have the elusive full Red Snapper grilled to Jamaican perfection but it is rarely available, so always keep a few options in mind.

Singapore Sling

2009-04-05T11:47:00.000-07:00

Who knew a little Thai restaurant in Highland Park could give you the best bang for a $5.95 drink? Hidden in a menu packed with equally exotic drink names (i.e. the Bangkok Blessing); the Singapore Sling at the Pad Thai is as bright as it is alcoholic. The red drink consists of half a glass of gin, layered with cointreau, cherry liqueur, lime juice, grenadine, and garnished with two maraschino cherries and lemon slices hanging off the sides.

Having never been a fan of the tart and biting kiss of the simple gin and tonic, it’s pleasing to see how much fun gin can be if it’s paired with equally intense flavors.

According to Wikipedia, the modern Sling is a revival of a once forgotten recipe, invented around 1910 at the Raffles Hotel in Singapore. You may remember it as the drink the late great Hunter S. Thompson was having poolside in California when he got the call sending him to the Mint 400, making the Sling the birth of Fear and Loathing in Las Vegas.

This drink is not for those under 5ft., weak hearted, boring, or Asian (females). For the true alcoholic drinking Long Island Ice Teas just for the taste, the Sling can be a fun and welcome change, and is an ideal cure for the first date jitters. But most importantly, there is nothing better than a Singapore Sling to cool a scorched tongue that’s had too much Sriracha in their Pad Prig King. So forget trying the carafe of 10 dollar red wine, cause if you get the right waitress to make you this drink (make sure to ask for it “strong”), you are set for the rest of dinner and prepared to conquer any awkward lulls in the conversation.

For those that don’t like going out for their drinks, the official Raffles Hotel Singapore Sling’s recipe is as follows:

1 1/2 ounce (30 ml) gin

1/2 ounce (15 ml) Heering Cherry Liqueur

1/4 ounce (7.5 ml) Cointreau

1/3 ounce (10 ml) grenadine

1/2 ounce (15 ml) lime juice

4 ounces (120 ml) pineapple juice

dash Angostura bitters

1/4 ounce (7.5 ml DOM Benedictine

But personally, I feel the heart of the drink lies in the first 5 ingredients, shaken and poured over ice with a slice of lemon and a maraschino cherry.

Pad Thai Restaurant

217 Raritan Ave.

Highland Park, NJ

*This entry was originally published on the Johnsonville Press!

mad anthony's xxxtra hot private reserve hot sauce

2009-02-19T11:13:00.000-08:00

I'm going to confess that I've never listened to Van Halen. But if their former bassist Michael Anthony Sobolewski's hot sauce is indicative of the band's talent, then maybe I'll check them out one day. (or not)

Normally commercial ventures by celebrities are a joke, but Michael Anthony was smart enough to team up with the people who make the Ring of Fire hot sauces: Mike and Diane's Gourmet Kitchen

Packed with pimiento peppers, sweet red bell peppers, habanero chillies, ancho chile powder, crushed chillies, black pepper and roasted garlic, this complex hot sauce packs a punch so hard you feel the heat rise to your cheeks and sweat glands. And you will love every second of it.

Why should you try Mad Anthony's XXXTRA HOT sauce?

Cause you can't eat food without a spicy condiment, and even if sweat beads are running down your tongue from the heat, you finish your meal before gulping down that glass of water.
Cause when you go to Thai Restaurants you ask for your dish spicy, never mild.
Cause this sauce livens up any dish, especially things like chilli, buffalo wings, soups, mac & cheese, hot-pockets, etc.
Cause it's what a real hot sauce should taste like. Mad Anthony's is not blindingly hot or offensive, like Dave's Gourmet Insanity sauce, nor does it have too much vinegar like Tabasco. The consistency is thick and rich, while real flavors such as the red bell pepper and habenero really compliment each other, providing a steady heat that slowly numbs your senses instead of slapping you in the face with fire.
And although one bottle will run you $10 at most speciality hot sauce stores and perhaps more online, if you want to keep your heart alive and beating, you'll use this bottle sparingly.

I have also tried Mad Anthony's Mustard Hot Sauce and regret to inform you that it was a let down. It doesn't sizzle and dance around the sensors of your tongue, and doesn't have nearly as much heat as the XXXtra Hot one. Personally I think the best ingredient in a good mustard is Horseradish, like Hoboken' Eddies. But that's a whole 'nother entry.

The Big Red Monster

2009-02-18T14:59:00.000-08:00

With the typical winemaker's tendency to have minimalist, “sophisticated” labels on their bottles, the packaging of The Big Red Monster by Jeff Booth and Bob Pepi is intriguing, fun, and even a little scary. Inspired by the type of B-rated horror movies that existed half a century ago, this wine is ideal for those that have just started to like red wines, and are starting to get too old to buy a jug of Rossi or the 1.5 L bottles of Fish Eye/Yellowtail etc.

Why should you try The Big Red Monster?

This 750 ml bottle of wine is simple and unpretentious, costing only $10 at most liquor or wine stores around the central NJ area.

Despite an alcohol content of 14.8%, you don't get the feeling that you're drinking heavily. But it should be warned that this wine is best paired with food. It might make some sick if they drink the whole bottle on an empty stomach.

This is the type of good wine you want to bring to a BYOB Thai or Indian place-especially if you plan on getting any type of spicy red meat dish, such as Basil Lamb Chops or a Lamb Vindaloo.

This is a great gateway wine for beginners, and those that are making a transition from having Merlots to heartier Cabernet Sauvignons. The wine is subdued but not lackluster like some of the Merlots I've had so far, and it prepares you for the heavier reds.

The label encourages you to let the bottle breathe for 30 minutes before you have a glass. But to really enjoy this wine I think you should take a sip as soon as you open it so you can see how it really matures before your very eyes.

If you like other simple (and inexpensive) red table wines like the Big Red Truck or Menage a Trois, this is right up your alley.

Type: California Red Wine (Syrah, Zinfandel, and Petite Syrah)

Price: Cheap ($7-$11)

Meat Pairing: Hearty dishes, such as steak or lamb chops.

Cheese Pairing: Slightly smelly ones, like goat cheese, cave aged gruyere, and brie.

Occasion: Although it's been described as an overall crowd pleaser, this is great for intimate parties and dates.

scallops: one of the most impressive things you can make.

2009-02-17T15:26:00.000-08:00

College students tend to stray from trying to cook finer cuisine--but the following recipe is almost as easy as sticking a lean pocket into a microwave. It's inspired by an amazing dish I had at the Thai restaurant, Origins in Basking Ridge, NJ. Their dish was much more complex with a great relish on top of the scallops, but this recipe captures the same flavors and is user friendly.

Also, for those that don't like the briny tang of scallops, the hummus downplays the smelly seafood nature of scallops and makes the dish really accessible. If you've cooked this right, you won't even realize you're eating an edible bivalve mollusk!

Ingredients:

Large Sea Scallops
Chopped Garlic
Butter or Olive Oil
1 Lime
fresh Cilantro
Hummus
Cayenne Pepper

Materials:

The largest nonstick skillet/pan you have.
Something to flip the scallops with.

Directions:

1.) Depending on how many people you're making this for, buy 2-4 large scallops per person. Because scallops are usually $11.99-16.99 a pound around here, this dish works best as an appetizer.

2.) Clean the scallops under cold water, make sure there's no grainy material on them. Then dry them with a paper towel.

3.) Melt enough butter on a large nonstick pan to evenly coat the pan. When the pan is hot enough, place the scallops in, but be sure there is at-least 2 inches of room between each scallop. If the scallops are too close together they steam, and don't get that beautiful pan seared look you see on Top Chef.

4.) Let the scallops sear for 2 minutes on each side. You know your scallops are done when each side is a golden brown and the body of the scallop looks opaque. If you cook the scallops for too long they'll be rubbery--to be on the safe side I use a timer.

5.) When the scallops seem almost finished throw some chopped garlic on the pan until they have browned also. If you put garlic in first it usually burns and changes the whole flavor of the dish.

6.) To plate your dish, use a teaspoon to scoop some store-brought or homemade hummus and spread the hummus into a circle that will be a little larger than an individual scallop. So if you have 6 scallops you need 6 teaspoons of hummus, at-least.

7.) Sprinkle some cayenne pepper over the whole plate.

8.) Place each seared scallop on top of the hummus.

9.) Squirt some lime juice on the scallops and sprinkle the whole plate with cilantro.

Enjoy!