herbacidal

does anyone know where continental west is going to be? In that ugly building on the northwest corner of 18th & Chestnut, from what I've heard. Correct, that former clothing store. Actually I sorta liked that store look, because the layout was sort of interesting, with entrances on both sides into that little entryway. The brick made the whole look.

Your problem being??? I'll try anything once. I think the only thing I've heard of thus far that I'd decline would be the Thai monkey brain.

Glad to see you're cutting down.

Well, yes it's in the bread, but if they expect you to eat the bread, which I expect they would, they would serve it to you in/on something, I'd imagine. If eating there, probably on a plate. But I was just thinking about if someone wanted it for take-out, is there a container it was served in?

It'd be interesting to know from where. Whether from Boudin or anyone else, does anyone know what it is served in? Can anyone describe the container?

That sounds interesting. Are they all good?

Latino dimsum? What's that? Empanadas and carnitas served from carts pushed around the room?

You know what I'm talking about. The soup that's served in a hollowed out roll (sourdough perhaps?). What roll do they use? What size is it? Where did it originate? I thought La Brea Bakery, but their website doesn't mention it. I'm going to do some more poking around, but it'd be great if anyone could chime in.

Wow Rich, if I had known Chen's group was going to be there, maybe I would've stopped by. Looks great, man.

Yea, I liked Roy Rogers a lot for their chicken too. Haven't been to one in a while. There's still some at the rest stops off the Parkway on the way to NYC, I think. Actually I like Crown Fried Chicken myself, which is a semi-chain in the Philly area, although I think it's in North Jersey as well, and I don't doubt in some of the poorer areas of NYC.

Um, I believe there's a little town called Mainz, Germany that has permanent rights to that title. Huh??? You implying because the printing press was invented there, it has permanent rights to that title? I would disagree. Anyway, I'll PM you Owen when the time comes.

Owen, Are you turning Chinese on me? No one outside of Chinese I know ever eats bean sprouts without significant amounts of meat or other vegetables mixed in. And fooey on the transplanted Australian.

Ling, where ya been? On spring break? How're you and your BF doing?

I wouldn't say I hate it now, but I definitely don't like it. But hell being Chinese, I wouldn't call it omuraisu. I'd just call it ketchup fried rice. Or kaa jup choow fan.

Well, there isn't a problem with Stinger following Mayhaw is there? That would be fine with me. It would also be as organized as we've ever had these blogs, with the next 3 already defined.

I've only had an egg cream once, at Sammy's Roumanian in NYC. Which inspires me. I should think about making some soon. Is Jeff's Sodas a pretty good representation, for a bottled product?

Yea, I've always thought Gallo Sonoma got a bum rap just because of the Gallo.

Just to add to the rumor mill, I would lean towards Kyoto, of possibilities listed so far.

I have no problem with Jensen, then Mayhaw. Course, I also have no problem with Mayhaw, then Jensen. Where are you normally, Jensen? Your home area may be more interesting.

I'm sorry, I suppose I wasn't clear enough. Who exactly are the James Beard members? Food journalists and writers from across the country, I'm assuming. Anyone else?

I'm just wondering why your username is Brittany while you sign off as Charlie. Anyway, welcome to Egullet!

I agree entirely. That's more of what I meant above, before I got sidetracked. Who are the Beard voters, BTW?

Which one?

Hmm. I don't know anything about the Beard nominations. Might there be a bias against BYOBs, in part because most of the voters may be from areas where alcohol licensing is done in a more conducive manner, thus allowing any restaurant close to being Beard-worthy to serve alcohol? Although to me that brings up a second thought. I don't know that alcohol licensing for places that serve alcohol is that bad in PA. I think the bad part of the system is the retail end, plus the lack of discounting for restaurants when they buy it to serve. And that bad part of the system sours the whole system, in the eyes of many. But perhaps this particular discussion should be amended to another thread. Mods, can this post be posted in 2 different threads?

It's only open late at night?