Holly Moore

A bag of Pecan Sandies and a carton of skim milk

A1 Steak Sauce on a prime aged steak

That is good to know. And very near to my business. Richard Bookbinder always calls me when he gets a batch in though they are usually too expensive this time in the summer because all the clam shuckers go pick blueberries. Now if you can come up with a genuine lobster roll in Philadelphia I'll be really impressed.

The sole merit in this show is as a teaching aid in any restaurant management and perhaps any management human resources course. Edit together all of Rocco's interactions with his employees into "How many things did Rocco do wrong?" A whole semester could be built around Rocco's attitude towards his employees.

So what's the story on Paul's Diner in Mountain Lakes, the diner of my earliest awkward years.

Alas that is "home cooking" in way too many homes.

I got an email recommending Brother Jimmy's (3 locations in NY) for barbecue. What's the word on them?

I'm more of a chocolate malted than a wine type of guy, but when it comes to wine, my top of mind beyond places like Le Bec-Fin, is Panorama at Front and Market. But it's been a while since I've been there and I'm not up to date on their kitchen. Maybe others hereabouts have more current info.

I'm hoping, perhaps foolishly, that class will show; that the menus designed for restaurant week will excite the diners and speak well of the restaurants' capabilities. Otherwise, what's the point?

Swett's both times. Probably (1) the squash caserole because it tasted so good and I had never had a squash caserole before and (2) the reawakening to cabbage as a viable vegetable. Most consistently the green beans - they always look like the horrid green beans served at the Barf Bar (Cornell's freshman cafeteria), but the broth is so full of flavor, that I could make a meal out of them.

could very well be. and what was rocco saying about not setting up anything with a payroll company? i mean, when you open a business with 50 employees, or whatever it is, you'd think you give ol' ADP a call in within the first week or 2. My guess is that ADP didn't sign on for product placement.

Either a baseless cheap shot or an attempt at humor.

What's your point?

Pogophiles can give you a comparison with Princes as I only got to Mr. Boo's. As I recall he felt both were very good. I can attest to Mr. Boo's. Perfectly cooked, and a complex heat coating/rub.

Back home now. Ate well all along the way. Day 1 was described earlier, but a couple of pics. First the grill at Shorty's Lunch in Washington PA. Shorty's has been frying up hot dogs for the past fifty some years. Willing to bet this is the grill they opened with. Spent the night in Cincinnati. Had chili at a couple of places, Camp Washington Chili and Dixie Chili. Camp Washington's Five Way is the best Cincinnati Style I've had. Went back to Camp Washington for breakfast, specifically to try another unique Cincinatti staple, Goetta. It's pronounced "Getta" - the "o" is silent and is made from oatmeal and pork. It's like scrapple or livermush, but the oatmeal gives it more structure - not mushy at all. My first lunch was at Backyard Bar-B-Que in Buckner KY. They do good cue, but are locally known for their smoked bologna sandwich. The whole bologna goes into the smoker. Then thick slabs are cut off and dropped in the fryer to finish/brown the bologna. Dinner the aforementioned Beaumont Inn. The Beaumont Inn, in Harrodsburg KY, used to be a girls preparatory academy. Now it's a bed and breakfast, and a has an old south style dining room. Unfortunately they let some designers loose in the dining room a while back and lost much of the starched white ambience. Famous for their fried chicken and especially for their two year aged country ham. Fortunately the menu includes the "Beaumont Dinner", a combination fried chicken and country ham platter. The pic below shows the rich red color of their country ham and the coffee tint to the fat trim. I remember the red to have been somewhat deeper than shown. Had lunch at Grumpy's. in Burkesville, on my way to Nashville. The specialty at Grumpy's is the Grumpy Q - barbecued pork sandwiched between two corn hoe cakes and topped with pinto or baked beans. Grumpy's is a fairly new restaurant, but the equivelent of the Grumpy-Q was invented by a lady who owned a restaurant in town but had closed it. The owner of Grumpy's called the lady, asking for permission. She was delighted and gave Grumpy's her recipe. Folk cooking, like folk music. It's half eatten in the pic to show the layers of the sandwich. Made it to Nashville in time for a light dinner - at Rotier's - an old time bar and grille and Meat & 3 hangout. Went with Pogophiles' suggestion (as I did pretty much the whole time I was in Nashville - thanks again) and ordered the french bread cheeseburger. A good sized cheeseburger, with lettuce, tomato, pickle and mustard. One thing I like about the South is that Cheeseburgers almost always come properly dressed, with mustard. Also ordered a chocolate shake. It's not on the menu, but Pogophile clued me in. A perfect milkshake. Breakfast next day was at the famous Loveless Cafe. Almost drove right past the place. With all their fame, I expected a big parking lot, big building and a bunch of signs. Nothing like that. Same sign as they've always had, same small dining room in, their motel running along side. Loveless's reputation is for their country ham. And their red eye gravy. And their biscuits. And their preserves. All are sooo good. They started me off with a dozen biscuits and offered to keep them coming. Getting kinda long, so going to skip a couple of meals - lunch at Smokin' Ed's BBQ and dinner at Bobbie's Dairy Dip, both good meals, but nothing exceptional. Next, a rural Sunday Dinner at the Beacon Light Tea Room about 60 miles west of Nashville in Lyles TN. This is way out in the country, and couldn't have been a more perfect setting. Christian music on the sound system, three generations of families around tables for eight and ten. Gracious hospitality - when I arrived the only table available was an eight top. Without pausing, and ignoring my protests at taking such a large table, the owner/host sat me there. Later a waitress moved me when a large group arrived and a smaller table had become available, but that eight top was mine if nothing else had opened up. The fried chicken is pan fried to order and worth the wait and then some. Another basket of biscuits, exchanged, when I got the chicken, for a batch fresh out of the oven. Gravy, green beans and buttered corn. Homemade blackberry and peach preserves. For desert a refrigerator pie, sweetened cream cheese, condensed milk and layers of toasted coconot and pecans. Sunday dinner was at Swett's, famous for it's meat and three. Meat and two actually, but I had to try the squash casserole so ordered a third vegetable. They were out of fried chicked by the time I got there, so I had the country fried steak. Alas, they were also out of gravy for the steak. Steak was ok, the vegetables - cabbage, mac and cheese and squash casserole) and the peach cobbler afterwards were outstanding. Went to Pope's Cafe in Shelbyville for Monday lunch. They close at four and I got there around 2:30. They were out of a lot of the veggies and the fried chicken had been sitting around some. Nice chocolate pie for dessert, topped with six inches of light meringue. Dinner was a drive-thru at Fat Mo's. No dining room, just drive-thru. Not your traditional fast food drive-thru though. At Fat Mo's you wait in line, order at the drive-thru window, and then sit there in your car while they cook your hamburger to order. Everyone in line behind you waits while your food is cooked. Not fast food efficient, but my kind of system. Fat Mo's wins all Nashville's awards for best hamburger. Black angus beef. I went for a mid sized half pound cheeseburger. Loose packed, cooked a perfect medium rare, topped with American cheese, lettuce, tomato, onion, pickle and mustard. Had I been hungrier I could have ordered either the Fat Mo Deluxe burger at 16 ozs or the Fat Mo Super Deluxe, weighing in at over 27 ozs. My last meal in Nashville was at Mr. Boo's Hot Chicken. The Mr. Boo's website tells the story of the special Louisiana pepper they use. As recommended I ordered mine, medium, which was plenty hot to my taste. Hotter levels include: Hot, Extra Hot and K-Bang. The chicken is free range, slaughtered at 3 AM and delivered to Mr. Boo's at 8:30 AM the same day. Fresh and full of flavor. Observations along the way Biscuits: I'm wondering if biscuits are regional within the south. In KY there were two sizes, very small - about the size of an Oreo, and Cat Head biscuits, the size of a cat's head. Around Nashville, they came by the basket or plate full and seemed lighter than elsewhere and so easy to wolf down. Elsewhere in the south they have been larger and heavier. Hours: All the homestyle restaurants close way too early. Some don't even make it through till dinner time. Those that do mostlty close between six and 8 pm. I adapted and have learned to call ahead to confirm dinner hours. Vegetables: Southern vegetables are the polar opposite of what we normally consider to be a properly cooked vegetable. Overcooked to the point of mushyness. They'd be sent back in any northern city. But they are so good. Full of flavor. If it's ever in my future to go vegetarian, I'm heading south.

Interesting, is Deleware only two hours from NYC? Guess its been a while since I travelled out of the city.. I will place it on my list though, thanks :) Just to be sure I just did a Mapquest: 125.94 Miles - 2 hrs. 5 minutes. Assumes the power is on and the tunnels are open.

Anticipating perhaps the next question, and for all you do-it-yourselfers out there - a retail source for Malted Milk Powder. And from the FAQ on the same sight, most everything one needs to know about malted milk.

Welcome to eGullet I had a Classic Malted yesterday, but, alas, not in NYC. It was at the Charcoal Pit on Rt 202 in Wilmington DE. Just as you described and it was fabulous! Surely a two hour drive is a pittance in a noble quest such as yours.

Mambo lessons. Double the fun by throwing in a free root canal and I'm sure to be there.

Nah, Hot Dog John eats circles around me, hot dog wise.

Have you guys heard of Center City? Or Philadelphia? Geez. Miles to go before I eat.

I'm surprised no one has mentioned Camp Washington Chili. Not a chain. Just one place. But in my opinion the best of the lot. Still Cincinnati style chili but they manage to pack it with flavor. Skyline is good, but I'm boycotting them since they closed there original chili parlor. Camp Washington won the a Beard Regional Food Award for their chili.

I'm a big fan of George's, too, Jas. Love it dripping wet. Can I get an "Amen!" for the RPS at John's Roast Pork? Hiz un Tony Luke's iz neck-n-neck, IMO. I stand by Tommy DeNics as first. But George's, Tony Luke's and John's Roast Pork are all quite honorable seconds. Wouldn't kick any of them off the table.

Mine too. Really the key is the roast pork, though--it's just gotta be right. Aged provolone, greens (usually spinach sauteed with garlic and hot pepper). aw yeah. I was surprised at how wet the DeNic sandwich is. Even with a substantial roll, the thing starts to drip all over your hands very quickly. Definitely by the time you grab a cold pint of Ying at the beer tent. And that's bad? Sounds like a good sandwich. But not a classic Philadelphia Pork sandwich. Philadelphia style is supposed to require a total immersion within the sandwich til sandwich and sandwich eater become as one.

I wanted to like Grays but found them mediocre. Fine for the price, of course, but nowhere near being a great hot dog. Papaya King on the other hand has it all together. And for my $1.50 I'd rather get one Papaya King than 2 Grays anytime. John - if you're heading to west jersey, stop by Eddie's Drive-In in Phillipsburg next to the free bridge to Easton. They serve a steak dog - hot dog topped with cheesesteak meat and a sweetish sauce. All beef dog because Ray, who now owns Eddie's, says the beef dog and the steak play well together, a pork dog and the steak doesn't. And thanks for the heads up on Charlie's Pool Room. Looks like I'm going back to the Easton area sometime soon.