john b

I think I need to try this, and add some crumbled blue cheese...

Mustard and mayo on a hoagie?? I guess I'm a purist, but once you put anything other than oil/vinegar on a hoagie, it becomes a sandwich on a hoagie roll. As far as DiVello's, their bread is too mushy. Maybe that's what the toothless Haddonfieldites prefer. The only hoagie that come close to Sarcone's, in the general vicinity, is Lou and Ann's I thnk they use bread from Erlton Bakery.

This is dangerous. Kettle Brand chips are already great, and now they're experimenting with flavorings. (I noticed some other new varieties on my last foray into Whole Foods.) I recently stumbled upon Buffalo Blue Cheese Kettle Chips at Costco...dangerous indeed.

That was my next question, assuming I didn't die after eating ten year old chiles. (I opened them and they looked/smelled ok...they seem to be ok, chopped and mixed in with sweet potatoes, reduced OJ, maple syrup and butter.

What is the shelf life of unopended canned chipotles? I found a can hiding in the back of the pantry, and I know it's about ten years old. Open and enjoy, or toss it??

A few minutes into the episode, when Ilan said something about having to sit next to Marcel on the plane, it hit me like a...I don't know, but it hit me. Right then I knew that it would be Ilan vs. Marcel in the finals. I'd been totally manipulated by the power of TV editing. All of those squabbles, all the backstabbing, it was all done to build up the final showdown. I feel used. But I'll still watch the final episode.

EXACTLY!! Even an Imperial IPA is basically a Barleywine! OK, barleywine light, maybe. I don't buy into all the 'Imperial this and Imperial that' crap. With the exception of the original Imperial, Imperial Stout. If you make a bigger, maltier, hoppier ESB, won't that be an English barleywine!? How 'bout Imperial Pilsner? Kinda sorta sounds like it might be bordering on a Hellesbock. Just 'cause ya can throw more stuff into a beer and make it bigger, doesn't mean that it is a new category. Bob R in OKC ← I once ordered an Imperial Lite and got a plain old beer.

On my annual search for winter/Christmas beers, I picked up Clipper City's Winter Storm, which the label says is an "Imperial ESB". ABV is 7.5%. It tastes like an IPA to me. Am I missing something, or should there be a difference between the two styles??

You rolled the strike on the first take??

On the Jersey side of the river, I found Grandma Utz at Chick's Deli in Cherry Hill, big and small bags.

It's definitely geographical. The tipping subject comes up frequently on another board I frequent. 15% seems to be the standard in the less urban parts of the country, with 20% the norm with city dwellers and suburbanites. I've also seen it suggested that 10% is the standard for tipping at buffets. I don't agree with that. Not only do most buffet waitpeople work their butts off, often having to bus their own tables, but for me the difference between 10% and 20% for an average buffet tab is probably just a few bucks, and that doesn't matter to me. Personally, I'm a 20%-er for good service. A little less for so-so, a little more for excellent. A few years ago, at a bar in another part of the country, I bought a round for three of us, and left a few bucks on the bar. Someone suggested that I not do that again, and only leave the coin change (keeping the bills), because if I did it, the bartender might expect the local regulars to do the same!!

Chris, you're gonna have to go back and reshoot the Hot Doug's segment. Unless I blinked, I didn't see any sport peppers on his dog, so it was NOT an authentic Chicago style dog.

I just finished watching your episode. I was really pulling for you, and was so bummed when they added up the third round scores. I'm guessing that buffalo ribs must have been tough to cook on a smoker--not enough fat for low/slow?? So what did you do to them to get the perfect score?? By the way, I loved your attitude and TV presence.

Although I've never eaten at Big Ed's, friends who have didn't have anything good to say about it. For some pretty good ribs, Whistler's Inn in Cinnaminson would be my choice. They have an old ice house out back that they converted into a smokehouse. I think they do only babybacks and pulled pork. Their wings (same recipe as the Jughandle Inn, I think) are good, too. ETA: Forgot to mention that unfortunately, Burlington County is pretty much a culinary wasteland, dominated by chains and mediocre pizza/Italian places.

Really? I order pizzas in a pizzeria. Depends on what your ho is based on. Quality of the sandwich? Ambiance? Necessity to carry automatic weapons? I go to Chick's in Cherry Hill for an almost perfect cheesesteak. ← Why are the cheesesteaks at Chick's "almost" perfect? I'm asking because I think the same thing. If I could have it my way, I'd like a roll that's just a little more crusty.

wow, really? it doesn't show up on their website, so i thought the closest one was in tom's river. anyway, i need to head to jersey this weekend in any case, so i'ma hit up that scene if i can. ← The White Castle in Pennsauken (I'm thinking of the spot across from what was once the Woodbine) was knocked down a few years ago. A Super Wawa now occupies the spot.

I never get past the Lodge steak or the fish & chips. I'll have to go for the burger next time.

Is there is a better "domestic Oktoberfest" than this one? I can't get enough of it.

We had our R.I.P dinner at Fuji tonight. As usual, everything was great. My wife and I shared a plate of six Kumamotos, the almond crusted shrimp dumplings (I could eat these all night), a lot of sushi (including the most rich and buttery toro I've ever had), pan seared sea bass with chanterelles, and my favorite dessert, the tempura fried banana. A little bird told us that they'll be moving to Haddonfield and opening in a few months.

Just a hunch, but I'd think that "fine dining" would mean California Grill. Here are menus from both: http://allearsnet.com/menu/menu_cs.htm http://allearsnet.com/menu/menu_cg.htm

My sister has been going once a week for the last few months to get her fill before it closes. She asked Matt last week about relocating and he told her that he is looking at space across 130 on Cinnaminson Ave, but there's nothing definite. He'd like to stay nearby if possible because of his loyal local customers.

How 'bout Palio at the Swan? The menu looks broad enough that it might please everyone in your group. Here's the menu: http://allearsnet.com/menu/menu_p.htm

I miss the sweet potato gnocchi with gorgonzola sauce at La Grolla.

I don't know if the Moorestown crowds have dwindled yet. I've only gone on weekends, but it's always been packed. What's great is that they have so many registers open that despite the crowds I've never waited to check out. The Cherry Hill store is a few minutes from work, so it might make a nice addition to the "where to go for lunch" rotation.

Any recent visitors to The Ebbit Room? We had a great dinner there a few springs ago.