Update: In only a few weeks, Aroma Rice Cooker proves its superiority

NEAT TRICK: The Aroma Professional Rice Cooker has a neat solution for what to do with the spatula server when your rice is cooking or the appliance is just sitting on the counter.

By VICTOR E. SASSON
EDITOR

In a random poll, owners of the Aroma Professional Rice Cooker say it makes great rice.

Not too soft, not too hard is the way my wife describes the finished product.

When I walked into my son's college apartment last Friday, I saw an Aroma cooker sitting on the kitchen counter.

The Panasonic SR-G10G 5.5 Cup Automatic Rice Cooker ($17.91) we gave him was out of the way, on top of the cupboard.

He said he only uses the 20-cup Aroma 3000SB cooker, which belongs to one of his roommates, because it makes great rice.

I especially got a kick out of seeing the Aroma spatula server inserted into a holder on the side of the cooker, just below the cover -- a feature I didn't notice on the one we bought at Costco Wholesale for only $29.99.

We also purchased a second one to give to relatives.

Another great feature of the Aroma cooker is BPA-free cooking surfaces.

See:

$29.99 rice cooker beats more expensive ones

FORM OVER FUNCTION: In the more expensive Panasonic SR-DF 181 Rice Cooker, the spatula server doesn't fit inside the steamer basket, above, and causes problems if you try to store it in the inner pot, below.

With the spatula server stored in the inner pot ...

... the steamer basket doesn't seat properly ...

... and the hinged cover doesn't close.

ALL WET: In the 10-cup Panasonic cooker, condensation from preparing rice accumulates inside the channel, top, and has to be blotted up before storing the cooker.

Costco shoppers see red in 'bloody,' undercooked rotisserie chickens

Kirkland Signature Seasoned Rotisserie Chickens at the Costco Wholesale in Teterboro.

By VICTOR E. SASSON
EDITOR

I've received two complaints about undercooked Costco Wholesale rotisserie chickens from shoppers, and both were graphic.

They described "bloody" joints, "bright red blood" oozing from joints and "pink" meat.

Neither said where the chickens were purchased.

They both commented on my original post in 2012 about the low quality of Costco's Kirkland Signature Seasoned Rotisserie Chickens:

Costco's rotisserie chicken makes great dog food 

Ken Kurose said:

"Ugh my mom bought rotisserie chicken today at costco. It was undercooked. Figured it out after I took the skin off and ate the wing then pulled the dark meat off at the bottom And saw how link [pink] it still was and how fat the skin was. I'm sitting on the toilet hating life. Ugh."

The second comment was anonymous:

"I love Costco's/Kirkland's rotisserie chicken but every time, it is bloody on the joints! I tried to bring it to their attention but I was told to just take my concern ( I take pictures) to the merchandise return counter and I will be refunded. I said my intention is to bring it to someone's attention so it will get fixed (not get refund every time). I was told, the thermostat for their rotisserie is fixed and set at supposed to be its perfect cooking setting that I cannot be adjusted any further. That I should just bring my bloody chicken pictures and I will get a refund. ONe would think I would enjoy my free super most delicious rotisserie chicken in the whole world. Not. I wish for them to fix it. How do I write to them? Thank you."

I suggested the second complainer post something on Costco's Facebook page, which appears to be monitored by company employees.  

This same person sent a second comment similar to the first with added detail:

"I have same experience. all the r. chicken I bought at Costco were bloody in the joints, and pink on the muscle areas. these areas as so undercooked that bright red blood oozes when i cut into the joints. i used to throw it away, until i thought i'd bring it to Costco's attention to fix it. apparently, they have been aware but could not anything bec their rotisserie thermostat is already set at what supposed to be a perfect setting. Costco encouraged me to just bring in my concern to their merchandise return desk and i will get a refund. I take pictures of the bloody chicken instead of bringing the actual bloody chicken. sure i get refunded, no questions asked. one would think how lucky i am for getting free r. chicken. but i am not. the problem is not fixed, and i can keep bringing pictures and get refunded everytime...but i hope they will eventually do it right. bec i love Costco's rotisserie chicken (just remove the fats)." 

The label is silent on the use of harmful antibiotics to raise the chickens. Ingredients include salt, sodium phosphate, modified food starch, potato dextrin, carrageenan, sugar and dextrose.

At the Teterboro warehouse today, this Costco employee said the seasoned chickens spend 90 minutes in the Hardt-brand rotisserie cases at 180 degrees, and if the skin is "light," he puts them back to cook for another 10 minutes. He said no Costco member has complained about undercooked birds.

Enjoying another delicious Indian meal at Art of Spice in Hackensack

An appetizer, Art of Spice - Special Shrimp, was an over-the-top preparation pairing crunchy spiced shellfish with a savory tomato chutney and julienned sweet peppers.

By VICTOR E. SASSON
EDITOR

When the restaurant where we planned to have dinner was closed for a private party, I immediately thought of the great meal we enjoyed at Art of Spice in August.

On Saturday night, our second visit to the Hackensack restaurant was as rewarding as the first -- with delicious seafood and vegetables prepared with an array of spices you find only in the Asian Indian kitchen.

We ordered two appetizers and an entree, which came with rice, but couldn't finish our food. 

Asking for a second basket of complimentary papadum with two chutneys may have had something to do with it.

Dinner for two

Our two appetizers were served together, Art of Spice - Special Shrimp ($13), which was wonderfully crunchy; and Papri Chaat ($7), round crisps topped with chickpeas and yogurt.

Then, we had Palak Daal ($11), a thick vegetarian stew of spinach and yellow lentils, served with basmati rice.

Dried red peppers gave the dish a delayed spicy kick, and if you like your food even hotter, you can eat them.

We also liked our Mango Lassis, a sweetened fruit-and-yogurt drink ($4 each).

More to exlore

There are other dishes we haven't explored, including Tandoori Specialties and Indo-Chinese food.

The menu also lists soups, Indian breads and desserts.

Regina's Steakhouse

I've driven by Regina's Steakhouse & Grill in Teaneck for 10 years, and never went in.

But in early October, I purchased an Amazon Local voucher worth $80 in food and drink ($40).

I tried to make a reservation for dinner on a Saturday a few weeks ago, but was told the restaurant was closed for a private party.

This past weekend, we just drove there, and were shut out again by another private party.

Looks like I'm going to ask Amazon Local for a refund.

At Art of Spice, Palak Daal is a vegetarian entree of spinach and yellow lentil cooked with onion, tomatoes and cumin, and served with basmati rice ($11). We liked the delayed heat from dried red peppers.

Papri Chaat is a cold starter of crisps topped with whole chickpeas, yogurt and tamarind, accented with fresh cilantro ($7).

A basket of complimentary papadum is served with two chutneys, savory tamarind and spicy green chili with mint.

The cavernous space on Main Street in Hackensack can seem empty even when a half-dozen tables are occupied. 

Across the street, an apartment construction project, now a huge hole in the ground, has reduced the number of  metered parking spaces available to customers.

Details

Art of Spice, 159 Main St., Hackensack; 201-342-3444. Open for lunch and dinner, but closes between 3 p.m. and 5 p.m., and all day on Mondays.

BYO, metered street parking and some parking in rear off of State Street. Delivery available.

After time change, a few of my favorite dishes are really comforting

A hearty breakfast of leftover whole-wheat pasta shells with sardines and two organic eggs with shaved Parmigiano Reggiano Cheese really helps me shake off the blahs.

Editor's note: I've added another favorite comfort food, organic quinoa. And the cooking time for 365 Everyday Value Organic Whole Wheat Shells from Whole Foods Market ($1.49) is only 8-9 minutes, not the 14-15 minutes listed on the box.

By VICTOR E. SASSON
EDITOR

Daylight Savings Time is especially challenging because it scrambles such routines as when you get up in the morning and when you feel like having dinner.

After we turned the clocks back one hour on Nov. 1, I often find myself wide awake at 6 a.m., then realize my body thinks it's 7, when I usually get up with the help of an alarm.

Dinner hunger pangs are now hitting in mid-afternoon, earlier than during the rest of the year, when we eat dinner at 4:30 p.m. or 5 p.m.

There also seems to be a shortage of sunlight in the mornings and an early exit for the sun in the afternoons, leading to a pronounced case of the blahs.

Taken all together, my thoughts have been turning to favorite comfort foods, including pasta, mashed sweet potatoes, eggs and omelets.

A 10-inch omelet made with three organic whole eggs -- stuffed with reduced-fat Swiss cheese, smoked wild salmon and Mexican-style salsa -- is another hearty breakfast, especially when served with mashed sweet potatoes and Kabocha squash, and a couple of pieces of stewed tofu.

One box (Organic Whole Wheat Shells from Whole Foods Market), one bottle (the 40-ounce Victoria Marinara from Costco Wholesale) and three cans (Season-brand skinless-and-boneless Sardines, also from Costco) combine to make one of my favorite dinners. Optional are red wine, extra-virgin olive oil, a can of rinsed and drained anchovies, and dried Italian seasoning added to the sauce before you heat it up.

I've heard Italians add bread crumbs, not grated cheese, to seafood pastas, such as shells with sardines. It's good I'm not Italian, because I sometimes enjoy a sheep's milk cheese, Pecorino Romano, on the dish. To complete this dinner, pour a glass or two of red wine and finish with a big salad dressed in extra-virgin olive oil and balsamic vinegar.

For breakfast, I prepared three great items from Costco Wholesale in an electric rice cooker -- Nature's Intent Organic Quinoa, Kirkland Signature Organic Diced Tomatoes and peeled Christopher Ranch California Garlic Cloves, with a little extra-virgin olive oil and sea salt. A great bread substitute, quinoa also has fewer carbs than pasta or rice.

Loosening our belts for a filling meal, exploring jazz greats from N.J.

An entree of Seared Salmon with Mix Roasted Squash, Lollipop Kale and Roasted Tomato at Nico Kitchen + Bar in Newark.

A starter of Seared Tuna with Black Garlic Soy, Compressed Cucumber and Micro Wasabi.

By VICTOR E. SASSON
EDITOR

You've got to love a performing arts center where you can park once, enjoy a terrific dinner and then stroll to your seat for a great jazz concert.

That's what we did on Wednesday night, celebrating my birthday with a big dinner at Nico Kitchen + Bar, a fine-dining restaurant inside the New Jersey Performing Arts Center in Newark.

Then, we were wowed by the best big band around, the 15-piece Jazz at Lincoln Center Orchestra with Wynton Marsalis, performing the music of James Moody and other jazz greats from New Jersey.

My wife's entree: Crispy Bronzino with Rosemary Potato Gratin, Fried Capers and Preserved Lemon Buerre Blanc.

She started with Mixed Greens in a Meyer Lemon Emulsion with Pickled Grapes, Red Onion and Root Vegetables.

Prix Fixe Menu

On show nights, Nico Kitchen + Bar serves only a price-fixed three-course menu for $42 per person, including lemonade, iced tea or soda.

But there was plenty of variety, including seafood dishes, and a nice list of wines by the glass.

I started with rare tuna and moved onto a salmon fillet cooked medium that was moist and delicious, even though I'm not sure it was wild caught, as our server said.

Everything on the plate was terrific: mixed roasted squash, crunchy lollipop kale (a cross between kale and Brussels sprouts), and a chunky sauce of comforting roasted tomatoes.

My wife started with mixed greens and then tackled a rich preparation of crispy bronzino fillets with a potato gratin, all swimming in a butter sauce.

Nico Kitchen + Bar gets points for being one of the few restaurants to offer a fixed-price menu with a fruit plate as an alternative to artery clogging desserts.

We had three glasses of red wine with dinner ($9 each).

This dining room is one of two at Nico Kitchen + Bar, but tables for two are too small.

We welcomed the choice of a fruit plate for dessert, but the melon slices were cold, hard and far from ripe. After eating the berries, my wife took the rest of the fruit home, where I used it today to make a smoothie.

House-made lemonade was included.

Tenor saxophonist Walter Blanding, standing, is only one of the great musicians in the Lincoln Center Jazz Orchestra. Leader Wynton Marsalis sits in the trumpet section, where he announces each song and takes his own solos.

James Moody Jazz Festival

Wednesday was the first night of the 12-day James Moody Jazz Festival, and the Lincoln Center Jazz Orchestra celebrated the life and music of the tenor saxophonist, who was raised in Newark.

The highlight was "Moody's Mood for Love," which Moody recorded in Sweden in 1949.

Singer Eddie Jefferson and later King Pleasure added words.

On Wednesday night, the piece began with an incredible alto-saxophone solo by Ted Nash.

That was followed by vocalese from two trombone players, Vincent R. Gardner singing as King Pleasure and Chris Crenshaw doing a falsetto as Blossom Dearie.

The band also played music associated with Dizzy Gillespie, the trumpet player who lived in Englewood; Count Basie, the orchestra leader from Red Bank, and others.

Details

Web sites: 

New Jersey Performing Arts Center

Nico Kitchen + Bar

Where fish lovers eat breakfast, Argentine Red Shrimp a la plancha

When I ordered Two Eggs Any Style with Whiting at Golden Grill in Teaneck, I received two platters, a large portion of broiled fish in a tasty gravy, above, and two eggs over easy with home fries, below.

Cholula Hot Sauce from a bottle on the table gave on my eggs a Mexican accent.

Editor's note: Sunday began with a bountiful breakfast of eggs and fresh fish, and ended with a dinner of jumbo Argentine Red Shrimp grilled on the stove top at home.

By VICTOR E. SASSON
EDITOR

North Jersey is crowded with bigger and fancier places to have breakfast, but none equal Golden Grill in Teaneck.

That's especially the case, if you love fish and believe there's nothing lovelier than a delicious fillet with your eggs and home fries.

On Sunday morning, I took my wife and our guest from out-of-town for a filling breakfast in the modest storefront on Queen Anne Road.

This West Englewood section of Teaneck attracts food lovers with everything from the bustling Golden Grill to a French patisserie to several kosher places, including a bagelry and a coffee house.

More than fish

Besides whiting, you can order a homemade fish cake, sardines, chicken livers or other items with your platter of eggs or breakfast sandwich at Golden Grill.

Breakfasts are served with toast, terrific home fries or grits or both, and a small glass of juice.

When you order whiting, it will come fried unless you ask for it broiled, as I always do.

My breakfast of two eggs over easy, home fries, whiting fillets and juice was $7 (hold the toast). Tea was $1.40.

My eggs, whiting and home fries have been served on a large oval platter, but I got a bonus on Sunday -- two round plates, one with more fish than usual.

Golden Grill is known for generous portions at modest prices. Service is casual.

Breakfasts, such as this Spanish Omelet with hot sauce, usually are served on large oval platters ($8.95).

A vegetable omelet with added spinach and sausage ($9.95).

Most of the seating at Golden Grill is in booths.

Add a little heat to your breakfast with Cholula Hot Sauce from Mexico.

A portion of the menu.

Details

Golden Grill, 1379 Queen Anne Road, Teaneck; 201-837-1078. 

Open 7 days for breakfast and lunch until 3:30 p.m. Free street parking.

Previously frozen Argentine Red Shrimp, thawed and rubbed with fresh lime juice, extra-virgin olive oil and minced garlic, cooking on a stove-top grill. They were done after about 7 minutes on each side.

The grilled shrimp were delicious, shell and all. Inside, they couldn't have been more tender.

Long journey to my plate

Nearly 40 years after my first trip to Barcelona, I can still hear the gravelly voice of a cook in a casual lunch place open to the street shouting, "Gambas a la plancha."

Shrimp on the grill, whose aroma you could smell as you walked by, were always a treat when traveling in Spain.

They were usually cooked in the shell, and you could peel them or eat everything, including the juice from head.

On Sunday night, I thawed and grilled a dozen of the Argentine Red Shrimp I bought at Fish First Inc., which runs the seafood counter inside the International Food Warehouse on Essex Street in Lodi.

I was afraid the frozen jumbo shrimp would be tough after grilling them on the stove top, but they were as tender as could be.

I sprinkled them with sea salt as they coked after marinating them in fresh lime juice, extra-virgin olive oil and minced garlic.

Next time, I'll use granulated garlic to avoid the minced fresh garlic from burning on the grill pan, which straddled two burners turned to medium-high heat.