john b

When will someone invent a cart that sends 10,000 volts through the handles when the shopper gets in the 10 items or less lane with more than 10 items?

Tony Luke's for lunch Ralph's or another South Philly red sauce joint for dinner.

When I was a kid it was Abe's in Lee Park. My grandmother lived a few blocks away. I don't remember the S. Main location. I do remember they had a location at the Crossroads for a few years, I'm pretty sure it's closed now.

I think Franco's in Haddon Twp/Westmont claims to be the originator of the panzarotti. Maybe their original location is/was in Camden? I think the Mexican places are on Federal St. I ate at Taco Loco years ago--cheap and tasty, with a good Mexican grocery store across the street.

A few times on trips to NYC, I've sampled a cheese that I've really liked, but because I live two hours away declined to purchase it. Would a 1/2 lb. to lb. of cheese be ok on a 2/3 by train, 1/3 by car trip? Does it depend on the variety of cheese?

Fulton's didn't "wow" me like California Grill and Flying Fish. Artist Point is another good choice.

I've always had good, if not great, service at Severino's, but nobody every made me a sandwich. That's a great story. The last time I was at Severino's I bought a lot of cheese. The samples were flying and I bought much more than I had intended. Not that too much cheese is a bad thing.

I love their mango tarts.

If you're in the vicinity of Edison, I'd suggest the White Rose System, in Highland Park. Their burgers are just as greasy and onion laden as White Castle, and taste just as good at 3 AM after the bars close.

Well, Steve's is actually in NE Philly, at two locations,

You can place a disposable aluminum drip pan underneath the meat to aovid flare ups. Regarding smoke penetration, it is my understanding that the smoke will not get too far into the meat. When you slice, pull or shred the finished shoulder, mix the meat together. This will distribute the heavily smoked with the unsmoked meat and you really won't notice that a good bit of the meat is not smoked.

My favorite is pretty simple--ketchup, cider vinegar, brown sugar, honey, and a few spices. A relative of mine swears by a recipe from Paul Prudhomme, which contains pecans and citrus fruits. I found the recipe via Google; it looks interesting, just too labor intensive for my liking (I like to keep my BBQ simple).

I've seen so much rib abuse on cooking shows that I've given up getting bothered by it. "Hey, we're cooking BBQ today! First, bring a pot of water to a boil; next, throw the ribs in for twenty minutes." I was pleasantly surprised to find out (last night on Into the Fire) that the House of Blues has a smoker on premises. I don't know if this goes for all locations, since it was only the Hollywood episode which they showed.

Currently occupying my firdge are the FF Farmhouse, Troeg's Sunshine Pils and one Blue Paddle. I may go on a wit hunt (pun intended) this weekend. Wits and pilsners are perfect summer beers.

Pretty good beer selection, too.

john: i googled this and found a few things that listed the address as 201 hirst ave. in rio grande (off of rt. 47). does that sound right? i didn't find anything on rt 9. thx. I think Rt 47 is right. Sorry.

I disagree about beer with Italian food; I have found that beers like (believe it or not) Tsing Tsao, Yuengling Light and Rolling Rock pair superbly with red sauce Italian and pizza, while beers like Pilsner Urquell, Victory Pils and New Belgium Blue Paddle go very well with Northern Italian. I can see a hoppy beer working with something in a cream sauce, such as fetuccini Alfredo, or with risotto. The hops in beer have the same palate cleansing effect as acid in wine.

JB's BBQ in Cape May. It's in what was once a bank (unfortunately they don't have the drive through open for take out) on Rt 9. It's really good BBQ.

On Mother's Day we were in Disneyworld. We had dinner at Flying Fish at the Boardwalk. When our main courses arrived, my wife instinctively pushed her plate aside and grabbed my 5 y/o son's plate to cut his food. The waiter saw this and said, "You eat. I'll cut his steak." That was way cool.

Depending on my mood and the company, I can drink beer (Hefeweizen) or wine (usually Riesling) with Szechuan. With BBQ it's beer. With French/Italian, I wouldn't even think of beer. With steaks, usually wine but I also like something like Victory lager with steak, too.

What?? No Whirlwind Wit???

It's a few bucks cheaper if you can make it over the bridge to Canal's (Rt 73, Marlton). I picked up a bottle about a month ago on one of my "no six packs, just big bottles" excursions. I haven't tried it yet. Your review makes me anxious to pop it open.

'87 here. I don't think I ever ate at the greasetrucks before 2 AM! I have a vague memory of Cali cheeseburgers and gyros but I can't remember if they were from Mr. C's or Sunrise. IIRC, they parked right next to each other and we'd pick the one with the shortest line. I was a fan of Campus Pizza, right next to the Knight Club. It was very convenient to the Easton Ave bars and the pizza was good, drunk or sober.

Shhh!!!!!!!!!! It's already too crowded! Keep it a secret!

Anyone wanna volunteer to be my designated driver? I'll see you there, Rich.