ghostrider

I just think that all these things factor into it. My local SR is unloading a bunch of Trop that expires 1/20/05. In the past I've seen them sell batches that expire a week after the sale ends. I agree that the loss-leader strategy is probably their primary motivation, but all the same it never hurts to check those dates.

If you check the "Sell By" dates on the juice containers (and I really advise doing this), you may discover another reason why a particular batch is on sale during a particular week.

That's only if you have your Price Plus card. Otherwise it's 2 for $5.

Where do you get the auction info? I am fascinated by all this.

johnnyd, saw your posts on the shrimp thread in the Media forum, figured I should post a query here. I've got 2 nights in Portland & 3 in Augusta in my future. Considering that the shrimp season is now, can anyone recommend restaurants that feature this delectable treat, more or less fresh off the boat? Alas, I won't have access to a kitchen this trip, so I won't have the pleasure of hitting the local fish markets & cooking it myself. Thanks.

And who the heck wants to pay anything for 36-40+ shrimp? I don't. Not when I can get 16-20 fresh Mayport shrimp retail at Publix for $10/pound. Robyn ← Well, if I lived in Maine, I sure as heck would. Because I know exactly how good they are. Even frozen & out of season, they still beat the imported stuff.

Thanks! Fun catching up on your reviews. I'll check back for Wondee.

Gosh that Moo looks good. The usual question: is this review /article likely to appear in the Times on line? I believe someone once mentioned that there's usually a delay? I never buy the print edition any more. Only NJ item I see there today is a review of 49 Main in Lambertville as a $25 & Under.

Do you all have your own dumpsters in SoCal?

That NYC DEP page inspired me to try to find something similar for Jersey, but as far as I can tell, Jersey doesn't care what you dump down your sink drain. This may explain a lot about Jersey folk. The NJ DEP does, however, care a great deal about what goes down our storm drains.

That's interesting. I've never seen a grease reclamation truck either, outside of that Simpsons episode. I'm getting intrigued by Tucson! Actually the only grease I produce is the runoff when I pan-sear some steaks or veal chops. I don't do bacon, I don't fry things, I saute with olive or peanut oil. That's why I don't worry about putting a few spoonfuls down the sink. Am I wrong?

Are those peculiar to the West? I have never seen such a commercial. I guess that's why my grease goes right down the sink, no problem. It's all just a state of mind. Seriously, I rarely have more than 1/4 cup of grease at a time, but I've NEVER had a clogged kitchen sink drain. I used to think about it but experience has taught me that it's a waste of mental effort.

My impression from a recent trip to the St. Louis burbs, comparing what I saw this year vs. 2 years ago, is that Thai is very near its zenith & Vietnamese is not at all far behind.

Well, they do now have a branch of Beale St. BBQ downtown. It's an improvement. And the fact that Augusta Seafoods remains in business tells me that some folks at least are buying & eating (& presumably appreciating) fresh seafood. I don't know how they're cooking it of course, but I'm still impressed. My town of 18,000 here in densely-populated New Jersey, 10 miles from Manhattan, had an even better fishmonger & they didn't last 2 years. And technically it's not Augusta, but there are at least 2 restaurants worth mentioning right next door in Hallowell, & another a little further down river in Gardiner. Things may not be quite as bad as they seem. I take your general point though.

Given that there are no true origins against which one can test "originality" (those cave people roasting tubers and small beasties on spits didn't write down their recipes, and everything since then has been a tweak of some sort or another), and given that pretty much most cuisine can be shown to be a revision or adaptation of some prior cuisine -- maybe Jinmyo's definition has a pleasingly jovial and comfortable relativism to it.... ← Love those authentic Olive Garden dishes.

Of course sites that allow anonymous posts are going to attract some wackos with axes to grind. But they can also allow meaningful patterns to emerge. There are Net boards like "shameless" on every major employer in the country at this point. The issue of their worth goes way beyond the restaurant industry. Employment is often based on the reality that there are tedious and/or heartless bastards & bitches in this world with whom a rational person wouldn't spend five seconds if money weren't involved. Any forum that tends to expose these people to public scrutiny is a force for good in my book.

It's gonna be a while before I order BBQ ribs again after my experience last summer. I know in my mind that it was the shrimp salad I'd had for lunch that day that made me so ill, but the nausea came on immediately after I'd eaten the ribs, & the association is still too vibrant. I love ribs too much to swear off them, that's for sure. Just a matter of time. Then there are clams. But really, who cares about clams?

Oh, Edy's, I've seen that, d'oh! Thanx for the explanations, I had not heard of Dreyers. Back sort of on topic: last nite we dined at a pan-Asian place in NYC that offered several dishes sauteed with "black soya chilly sauce."

Did you mean Breyers? Anyway it fits with what you say, 'cept it's not called "Vanilla Bean." So you probably meant Dreyers. Which I've never heard of. Nor Eddie's. Carry on, nothing to see here.

I think this is probably true of a certain segment of our country. The reality is that we are such a diverse country that you can probably find support for every argument that's been advanced in this thread.

Never say never. On those rare occasions when the museum is having an evening event, you may have a problem. Last Saturday night they had a private security guard kicking people out of the lot if they didn't have an invite to the event.

Two poultry responses have me very curious as to why.

Whole Foods allows you to park there for 2 hours if you're a customer, so pop in & buy something, then go eat.

9/11. Never been to a Spanish snackbar. Don't know my Polish lore. That was fun tho!

have you ordered it? it may be all too literal...mmmmmm balls... ← Once. Too much bread, not enough, err, meat...... I must say though that they were very big balls.