PoorLawyer

I know there was a thread about this a while back, but has anyone tried out the Wagner polished cast iron pans? They seemed like a good idea for cleaning purposes and are very inexpensive.

sometimes, if i'm not mistaken, there is poo or something similarly unknown and brownish/green in color in the tail when you split them open after steaming. Can anyone confirm this? And I'm not talking about the tamale either in the body. I do think the skewer in the tail is just so it doesn't curl, correct?

They called me back a few hours later and gave me a reservation...looking forward to telling them to bring me whatever hunk of flesh they want as long as it is a nice rare

Couldn't agree more on the Italian Store pizza and sandwiches

Pretty hardcore reservation system. I just called and they read off they days they are booked solid, which covered the next 3 weeks, and then had me leave my number and they will call me back if they can accomodate me!

try ebay. I just got a shun 8" chef's knife and paring knife for a pretty good price. It was more than you wanted to spend but there are tons on there to choose from and they are all brand new from kitchen suppliers

driving from Niagara Falls USA to Niagara Falls Canada they run specials all the time. Last year I got two 1.13 Liter bottles of grey goose for $40!

I went to matchbox for lunch last week and was thoroughly unimpressed. We had the meatball pizza and it was overcooked and didn't have a lot of flavor. When I made a comment that it tasted like a Totinno's frozen pizza my dining companion said she was thinking the exact same thing! The mini-burgers looked good, so maybe I will go back and try those out at some point. As far as pizza goes, I very much prefer Ella's or Paradiso...

definitely Full Kee

Maybe you should try Mon Cheri....thats some fine late night dining!

My favorite at Chipotle is the Vegetarian Fajito burrito....and I am no vegetarian! However, with the veggie version you can get the beans and the peppers and onions and the guacamole all for the 5.50 price without having to pay any upcharges like you do when you get any of the meats. The guac and peppers more than makes up for their so-so beef IMO, and I like pay 5 bucks for lunch instead of 8

yeah like everyone should know that.

Couldn't agree more about the Luger's steak sauce. It tastes way too sweet to be on a steak to me (not that I would really put steak sauce on a good steak). If I'm going to use ti, I feel that A-1 is to steak sauce as Heinz is to ketchup....anything else is disturbingly wrong!

My friend was just there last week and he said that there was a reservations number that was different than the main restaurant number and that he had no trouble getting a table on about a week's notice.

Shula's gets in there with a flashlight and if you even hesitate for a second on whether it is to your liking they will whisk it away and get you a new one. They usually do not over cook my Rare order there and they have a damn tasty ribeye too!

What about Flounder? Or is that just some crappy filler fish that american japanese restaurants use to fill out a plate?

Where are these good bagels? I think the bagels are horrendous here. And I think everything is gross there. I miss Bagel Express on 93rd and 1st

Where are these good bagels? I think the bagels are horrendous here.

Yeah, I would like to hear more from anyone who has tried these pans as I am in the market for a cast iron pan right now...

I always thought it was good to add salt, not only for flavor which I find imperceptable, but to lower the boiling point so the water boils quicker.

Not a myth, according to a friend of ours who's a department head at Eastman School of Dentistry. Many children's enamel is rapidly disappearing. He demonstrates the effect to his classes by leaving a tooth in a glass of Coke; noticable deterioration after a couple of days. I saw this on Mythbusters on discovery channel. The Coke DID NOT dissolve a tooth at all after leaving it in there for a couple days. It does, however, shine up a penny pretty good, clean a chrome bumper, and it tenderized a steak until it was almost falling apart.

PoorLawyer- after 17 years, the restaurant has, admittedly, become fairly staid and predictable. The new management team and Executive Chef Jeff Shively are working hard to breathe new life into the restaurant. We don't aspire to the sophisticated cuisine of Citronelle, Nectar, 2941, et al., but we are evolving into a more interesting, and hopefully enticing, seafood restaurant. Good to hear. I didn't mean my comment in any negative way. Nothing wrong with being able to go into the same place more than once and everyone have a good meal every time. I'd rather have it consistent than have a plate built into a spire up to the ceiling of mediocre food.

I agree with this 100%. I don't want to hear anyone complain about grocery stores until the only one in walking distance to your apartment is the Key Food on 91st and Lex and all the meat is a grayish hue and there are dustballs on all the canned food...excuse me, on the absurdly overpriced dust covered canned food. Just go to Wegman's and all problems will be solved.

I've eaten at Sea Catch for dinner a few times. Prety standard seafood/fish fare with a couple meat options. The food and service have always been very good.

They have been around for a while. They are made for the too long out college binge drinker who can no longer handle drinking a 40 oz of St. Ides or Colt 45!