herbacidal

Alternatively, you can get there at 11:30 to noon on a Sunday, and they'll tell you they don't have anything ready yet. Jeez, I was pissed.

Hmm. Maybe I will stop by as well.

Tony Luke's and Jr. are the same I believe. The main one is at Front and Oregon Sts. in Philly. Closed Sundays. There's another one on 18th St. just south of Chestnut. I don't think anyone would say it's as good. I'd say it isn't even close. (Hmm, is the 18th St. one called TL Jr?) Get the roast pork with broccoli rabe. Get the chicken cutlet Italiano.

Finally. Someone else who appreciates the value of that chicken cutlet.

Teresa's is on A or 1st, just above Houston? I just thought it was a good solid diner, but that was just that one meal. Didn't get to try other stuff.

Yup. I would posit that we have a culture that doesn't value food very much. The constant immigration means some first generation immigrants and almost anyone beyond has already lost touch with much of their ethnicity, and much of what it values in food. These first generation immigrants and beyond don't have this value for food that was inherent abroad. They either will eat to live, or develop their own stronger value for food (as in the case of Egulleteers and some others.) Sure, FoodTV, magazines, and etc. have helped to change that slightly but not nearly enough. Hell, the chain restaurants as a whole probably benefit more from the changing food culture than independent restaurants as a whole. I agree on both counts. Also correct. I see parallels to the rebirth of neighborhoods around Philadelphia such as Baltimore Ave. area, Fishtown, various parts of South Philly, etc. The word "gentrification" is used to indicate that the people who started renting homes in the neighborhood early on and fixed it up, started businesses, etc. are being forced out by the rent increases and land speculation brought on by the improvements that they made to the neighborhood. There are parallels here, as independent restaurants were the only ones willing to invest in a neighborhood early on. When they become successful, they've helped to create a mass of customers which is attractive to everyone, but whom the large chains can best afford to cater to. The phrase (can't call it a quote because I don't know if I got all the words right) "Every revolution eats its young" comes to mind.

in my vision of a better world, people would drink less, but better, wine. and once they start drinking better wine, they might drink more of it. Yea, that may well still happen. But change in consumer behavior is usually glacial in its speed.

See, I like Earl Grey. Or, I at least drink it. It's the only Western tea that is normally available to me that I find palatable (read: strong enough).

I wouldn't do more than one flavor per infusion personally, but that's just me. Lemongrass has a very strong aroma. I remember making tablatinis a few years ago. IIRC, the drink wasn't too popular because we it was too strong. If you like let it go the full 6-8 weeks. When it comes time to use it, if you think it's too strong, you can dilute the flavor with regular vodka. It's what I ended up doing with my first habanero vodka.

Yea, a defining moment in a person's life is when he/she starts owning their home. Young Democrat becomes middle-aged Republican. Young rabble-rouser becomes boring neighborhood person. Or so it was posited to me. Which I would agree with. But anyway, that's probably as far off-topic as we should go.

Never had Rocco's Hoagies. Didn't really think about the roll whenever I eat either Pat's or TL's 'wiches, but the National rolls weren't noticably anything. Seemed serviceable and fine. Vilotti? I know which place you're talking about, they're on 11th south of Washington. Can't remember the exact name either. The only time I had a Primo Hoagie, I think it was on a seeded roll. Damm good roll either way. It did have that Sarcone quality, I think.

Depends on how close you wanna be. The gas station next door is one place I would consider. I've also used the empty lot just north of that gas station.

That's something I don't know anything about. Does anybody know who they use? I didn't think they were Sarcone's when I had a sandwich a few weeks ago.

Yea, doncha remember that old story gramps used to tell us about a time when Perrier wasn't loud and proud? At least some of that legend has to be true.

I would'nt say that. I'd just say they were and are all equally cheesy.

Cool. Someone with an attitude. I think I might like this one a lot.

Query: so the chicken gizzards are that dark red beet-like color of a blob? Looks good. All of it.

This was really good. There was pork sandwiches, rice salad, broccoli and tomato salad, rice salad, a potato salad. Someone else will have to give better descriptions. I just ate. And drank. And toured. (You know, toasted barley is pretty tasty.)

Maui was the largest Delaware Ave. club. Philly Rock was a bar and grill in the UA Riverview complex.

It is gaining popularity in the States too. It is becoming one of the hottest martini mixers of trendy bars with fancy pants, signature cocktails. I suspect that would be because it's cheap, but I don't know what it sells for. Also, I would guess shochu distillers are taking a cue from vodka and liqeur people and building sales that way.

In the June 2004 Food Arts magazine, there's a description of the new Chinese Cuisine Training Institute in HK. It separates the cuisines very well, better than anyone I've heard or seen yet. In describing the separate kitchens, it mentions that While this is bound to have criticisms for supporters of this or that, I still think is a far better categorization than I've heard anywhere else.

I don't know where Buddha Bar was, but I think the Buddakan is opening in the Chelsea Market building. Noticed it during Offal Tour, Phase I.

Here's one I can agree with. Never touch the stuff. But I do love a good Reuben. Eel is awesome stuff. Raisins are good, as are cherries. And as anyone can tell from my offal thread, I love all that stuff.

Yea same here, I think. I think I may have had some last year and it tasted okay. But I know I had a can from the fridge last week or so (sitting there for a decade probably) and it was horrid. Couldn't finish it.

I'm not one to judge. But you're a freak. Yea, but there are a lot of freaks around. Which of course, makes each of them less freakish. There are a decent amount of people who A) don't like beer B) are gastrointestinally unable to drink beer I've met at least one from each category, but probably know more.