Daniel

I would love to hear a first hand review of that roast beef sandwich. Interesting shots of Paris, not the typical stock film. Made the city look dark, secretive and magical.That hotel looked awesome. Would much rather hear about Oscar Wilde's 3 year bender and miles of tunnels filled with skeletons, over how many paintings the Louvre holds.. Cant wait for the next one.. ..

Tonight made a bunch of different seafood(trying to diet before the roadtrip).. First we chilled a lobster, jumbo shrimp, and had wellfleet and kumamotos... Served mussels in a beer,shallot, garlic, red pepper, and a couple other thing sauce first.. Kuma's, kumos.. whatever wellfleet. huge shrimp and 2 lbs of lobster steamed and chilled...

Love those 1 PBR.. Vat a bargain.. Do you know the name of the place in LIC.. Schnack is a great little spot for what it is.. I have a bunch of pictures of the food i have eaten there over the passed few visits.. I am contemplating starting a topic on them..

Jeffry, does it look like this? This was at Alinea, blackberry dessert..

Had a bad blt at Schnack yesterday.. The bacon they used was great.. It was their jubilat bacon.. The bacon is thick,smoikey, chewy and delicious. However, they put it on italian bread... Wasnt real happy when it came to the table.. Barely ate the thing.. It was more like a huge ham/bacon sandwich.. If this sucker came on white toast it would have been fantastic.. Luckily they have 99 burgers so I got a few of these and just added the bacon to my burgers..

R Wash, I know you are saying same ingrediants.. Can you please tell me about the pork.. Do they cook the pork in Philly or New York? Same with the rabe, are they transporting already cooked rabe and then reheating it?

Exactly.. As I said before, the staff lacked any character or interest of being there.. They had no idea what great tradition or standard they represented.. I blame this on the management.. I mean you are going to spend all this money on opening a restaurant in New York.. I think its your job to hire and teach the staff..This could mean constants trips to the original so they get it.. Also philly isnt so far away that it wouldnt be shocking for someone to commute.. Or have 2 different managers live in an apartment switching every 3 to 4 days out of the week.. Its something that should have been done.. And it shows that they didnt.,.

a side by side just shows the difference.. Sorry about the camera phone of New Yorks.. You can see the perfect thicker pieces at the Philly version below, while new yorks was curled and ragged...

Passed a lady selling sugar plums from her farm in the Catskills. They were so good I bought a bunch.. Right now I have some cooking at 225 for a few hours now.. What would someone suggest I do with the juice interms of drinking it tonight..

What if you dont have a cap on the liquor bottle. The liquor bottle was sitting out on a shelf for like a month completely opened.. This might sound really stupid, does the alcohol evaporate out first.. Possibly leaving a liquid with a much lower proof..

When you say its the same pork, do you mean the pork is cooked in Philly and then transported? if it is, maybe it was in the slicing.. The pork seemed sliced a lot thinner and almost shredded. This definately changed the sandwich. Or if the pork is cooked in New York, then maybe it was the way it was cooked on top of the poor slicing. And tell me about the rabe.

Thinking about getting up early tomorrow or the next weekend and driving to Lancaster from Manhattan .I searched 5 pages under both Amish and Lancaster and came up with nada.. Trying to get back to my ruts here. Would love some cant miss places.. Looking for great ice cream. Hopefully it comes after a tour of a dairy.. Would be awesome if there was a cheese section too. Also looking for a great chocolate shop, best down home eats and great markets .. Anyone know a hotel that is kid friendly? Thanks for your help...

Thats so funny that you would say ECW.. This guy in my office traveled to every ECW match .. He was a fixture in the front row with his son.. He would drive down from Westchester and spend the night at the hotel where all the wrestlers stayed and go to Tony Lukes after each match.. He was the first person to get me to go to Tony Lukes in Philly.. While walking in the down the street a month or so ago I saw him in the poster advertising the big match at the Garden.. He didnt go to the Garden but drove to Philly to go to the old place, the night before, where they use to hold the matches.. Funny stuff.. edit to add: pepperoni chicken cheesesteak... Wow, now thats genious.. Was this your doing or was it a menu item.. What kind of cheese?

Went to Tony Luke's today.. I was very disappointed with my Roast Pork sandwich.. The pork was no where near as good as the one in Philly.. It was sliced really thin and just thrown on, was no where as sweet and flavorful as Phillies.... The roll wasnt as good either.. It was too toasted, maybe it was because of the over toasting, but i think they are using a different roll. The brocoli rabe was way too garlicy and completely drowned out the sweetness of the pork.. The cheese was a good sharp provolone... All in all it was just an average sandwich.. No where near what I was expecting.. Would i go back.. Yes.. If I wasnt expecting the standards from the Philly branch It would have been better. Edit to add: The place itself is inside what looks like a former garage.. Inside there are very few stools lined up along a thin counter thats flanking the small box of a place.. The staff was completely with out character or interest in being there..

Now you have a p-dutch boys interest with this statement .. Who do you say invented the whoopie pie..

s t a g e h o u s e restaurant and wine bar scotch plains, new jersey 07076 reservations 908 322 4224 email: tbritt@stagehouserestaurant.com fax: 908.322.4225

LMAO! Can this be my new signature line? Only 9 days until I return to Alinea and now especially, I can hardly wait. =R= ← It would be a huge honor..

Word.. Great stuff.. So excited for you.. Have such a great time.. Please report back on your trip..I will be in Montreal in like a month and would love to hear about your trip.. We both have the same interests.. I like doing things too!!!!

Excellent.. The man is going all the way to the top with this one..

"About 1966-67 Fred Terry, owner of the Lobster Roll Restaurant...in Amagansett, New York, produced a recipe containing mayonnaise, celery, and seasonings; mixed with fresh lobster meat placed on a heated hot-dog roll that has come to be known as the "Long Island (New York) lobster roll"...According to Carolyn Wyman...lobster meat drenched in butter and served on a hamburger or hot dog roll has long been available at seaside eateries in Connecticut and may well have originated at a restaurant named Perry's in Milford, where owner Harry Perry concocted it for a regular customer named Ted Hales sometime in the 1920s. Furthermore, Perry's was said to have a sign from 1927 to 1977 reading "Home of the Famous Lobster Roll." ---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 188)

I can honestly tell you that the best food out of the places I went to are Chick's Seafood and Portugal BBQ.. Which are right next to each other.. Chick's is actually really nice inside as well.. Thank you.. For the kind words.. I will keep up my E-town posts..

Well speaking as someone who spent many of his high school lunches eating at a go-go bar, I for one would have felt left out if he didnt mention that scenario... In fact, one of our last times there me and my friends went to Virgos and saw my friends dad there.. It was a really strange moment.. That was one of my last times back to a strip club..Dad couldnt punish kid because mom wasnt aware what dad was doing during the day... Very classy, very classy... edit to add: The buffet lunch wasnt too bad either..

Yeh, I wouldnt be so quick to turn a classic 1929 New York restaurant into a Tapas Bar over one bad breakfast.. The place is living history if nothing else, with an old school fantastic egg cream to boot. I think your experience is not the norm, but then again take it for what it is..

Where ya going? Can I offer a place just south of NYC off the Jersey Turnpike? What time of day?

Patrick, I might be wrong but I remember you making a chili awhile back.. Was it Cinci style last time?? Which recipe is better? What are some of the toppings or sides you throw on the texas style? Is that corn in the background?