Daniel

I think syracuse and 131st and 12th are about the same distances from my apartment.

Right, i was just wondering peoples opinions.

Are there any cant miss events coming up at the beard house? Anyone have any suggestions.

Whats are peoples opinions on Placido Domengo's taqueria over on 53rd and 3rd?

I work in Elizabeth New Jersey right by the Ikea and Outlet Mall. I have been working here for the last 5 years and have been able to explore some places during my lunch hour when i take one. I have discovered that elizabeth has wonderfull foods from all over the world. I was wondering if anyone could suggest any good places over here for lunch.

I guess the guy who speaks english there took the day off..

In the interest of clarity? Now i am more confused then before.. hehe. I am going to call these hyland park white rose bastards and get to the bottom of this. And ask them why they are trying to confuse us when all we wants its a big meat flavored onion sangwich.

The original White Mana is clearly on Tounelle Avenue in Jersey City. Its not even a question.

I have to ask my counter guy again.. But, like i said, i have never tried to link any of the white's together.. I truly believe the white rose is in a class of its own. With that being said, i believe that the white rose opened a place in edison called the sunshine or sunrise diner.. I will check an edison phone book for anything like this and then report back to the board.

I dont know how insightful it was , but i know enough not to disagree with a man who is packing charts.

You might be thinking of White Mana

No its a regular size burger. It is grilled.. It does have onions in the meat but that would be the only similarity. Its a beautiful greasy burger.

Sorry still getting the posting down. I was referring to Stephen's explanation on why the Times better get its act together.

That was insightful and really well said. You the man.

Tell you what. I'm Chinese, and I can't do the deshelled shrimp maneuver. Actually, I've never heard of it or seen it done before. Bones, however, are somewhat easy to work through within the mouth. Even fish bones. The way its done is by using the front of the mouth.. They place the shrimp between their teeth and lip.. Now from there you want to take the shrimp sideways and have it sweep downwards. I am sure there is a lot of suction going on here also. But it is a pretty remarkable trick.

Is this place going to be another 66?

I work in New Jersey and have been to the White Rose System in Highland Park several times. I am really a big fan and while speaking to some guy behind the counter at this greasy spoon in Elizabeth, he told me that they have opened a second restaurant in Edison. I was wondering if anyone knew anything about this, like the name and address. Has anyone been to the new place if it even exists. Thank you.

I order it at work . I get quite a few stares. I think its time to introduce the office to the spicy aromatic crab. The only problem is you wouldnt be able to drink a beer with it.

HAHA. That is pretty funny stuff. I am sure not many people are ordering rabbit for lunch.

Well the bones in the spring water chicken would be similar to the bones in a traditional scarparella. Not overwhelming, plus it is a shape americans are use to so we know where to expect the bones to be.. But in the second sisters rabbit its certainly more difficult. Those little varmits are so boney. The only thing more filled with bones that i have had was turtle. But thats why i am a big fan of getting take out from there. I just feel more comfortable getting messy in the comforts of my living room.. Where i get to look like a fool infront of my girl friend instead of an entire restaurant.

I was really unimpressed with Amanda Hessler's review of Asiate. While so much attention was spent describing the dining room, how she felt in the elevator, how she liked the waiter, how she liked the view, not much time was spent on the food. She quickly runs through the her selections and really doesnt back up any of her criticism. She said that many dishes needed work, but didnt say with the exception of the pasta in parchment paper,. which ones, or more importantly how. She said,"There are reasons nouvelle cuisine went away, and this dish is one" Why, how, please explain.. How does a potato look forlorn in a thick truffle sauce? I would interpret that vision differently. All in all, Amanda reminded me of a yenta aunt of mine who was most likely looking around the restaurant listening in on peoples conversations, or more concerned about what seat she had, as opposed to what she was actually ordering. Although i have never been to Asiate, I am not deterred by her review in anyway.

The unpredictability of the bones is what kills the dish. You have a bite of the rabbit meat, peanuts and scallions, and it's great. The next bite you think you're crunching into a peanut but when you bite down harder, you almost crack a tooth. I am not sure if it ruins the dish, i think that the bones definately add to the overall flavoring.. I actually was impressed how they leave the bones on in dishes like the spring water chicken, and the second sisters rabbit. It is really keeping with the restaurants authenticity. I often go to china on business and there everything is on the bone .The chinese have a way of deboning everything in there mouths and quickly disposing of the refuse and if you master this or the more you get use to eating like this, the bones are no big deal.. One thing that i do have trouble with in China is deshelling a shrimp in my mouth,, The have this way of rolling the shrimp in their mouths and spitting out an intact shrimp shell. I was very thankfull for them taking the shells off my shrimp dish.

How about Mandlers Sausage Co. ? Is this place any good.

I cant believe flay was given the W for that last battle. Perhaps if Flay hadnt given the judges there first taste of corn, the battle would have gone differently.. That was pretty funny to see judges completely in awe of this new found vegetable. It was like watching a hawaiian see snow for the first time. If i were flay i would be more then happy with an even record against Morimoto. I would also then go chill out in my phatty backyard and fire up my grill.. hehe.

YES! My girlfriend and I had it both times we've been there, and we can't stop talking about it- it's delicious! Does anyone know what the base for that soup is? Well that is the basis for my question about the other grand sichuan locations.. At the grand sichuan on 54th street i believe it is a fish stock that makes the base for the soup.. However, when i ordered the same soup at the grand sichuan on 34 and lex, it was clearly a chicken stock base.. I noticed there was chicken fat floating in the soup. And it was really horrible to have the chicken stock fighting all the other flavors.