jhlurie

I think Holly is quite familiar with Katz's now. We pestered him into going last year. As for Fink's, how close it is depends on your route. If you are going over the George Washington Bridge, then you'll be near Fink's. Route 80 passes nearby, and he's on the part of Kinderkamack Road that's only about 2 minutes off of Route 4, if you know that road. Mapquest will probably describe it better than I could... Obviously you're obliged to try the dogs at his place, but also save room for a cheesesteak. As for Nathan's itself... well, good luck. I'm sure its no WORSE than any of the franchised locations.

Well here's the info on the place... China Star 410 Main St Fort Lee, 07024 201/461-4006

One of the other great Nathan's locations used to be in Yonkers, on Central Avenue (they actually served Corned Beef!) But some time in the last few years it got converted into a big food court with the same crappy combination approach as many of the Nathan's in Manhattan, along with a Pizza Hut and a couple of other crappy mall-food counters. As for other food in the Coney Island area, hasn't a lot of that part of Brooklyn been Russian forever? I also seem to recall that there might be some good Polish food (yay, Pierogies!) out that way somewhere. EDIT - Actually, I've looked it up. Nearby Brighton Beach is the place to go. Russian since the 1970s.

Not for about a year and a half. Frankly its never impressed me that much. Over the past seven or eight years I've been there maybe six times. Not bad, mind you, just kind of boring compared to most anything you can find in Newark, or Tapas de Espana in nearby North Bergen.

Another small batch soda I just found is Barritts. I'm not usually a big fan of Ginger Beer, but the Pineapple Ginger Beer sure was good. Wasn't THAT expensive at King's Supermarket. A buck forty or so if I'm remembering correctly, by the bottle.

Beach... see my qualifier in the thread I created.

Here, here! You speak for me as well, jhlurie!! Goodness knows, most of us need a good chortle now and again . . . Now where I *can* become angry is when I hear reports, as I did earlier this very week, of a well-meaning-but-woefully-ignorant vegan couple who inadvertently (one hopes!) starved their baby to death in an effort to make the child as "healthy" as possible. Not good at all. Actually, I heard that news item about the Vegans a few hours after last posting here. Beachfan, I think this (clickity-click) is the explanation for the anger you've been looking for. EDIT - spun this off into its own thread... here.

Look, we've got some pull with Fink. We should lobby him to ALSO make a Mississippi style cornbread as well (that's the savory kind that's crumblier, with little or no sugar, and bacon drippings or lard used in trade for that...) Mmm. Cornbread.

I can only speak for myself, but I don't have much anger. Just a guffaw, a snicker, and a sputter of disbelief. Let 'em eat whatever the heck they want. I won't laugh in their faces, of course (if I were ever to meet a Fruitarian, I mean), but that doesn't mean it isn't funny.

Some gems from the website: (seeing as how those evil vegetables contain artificial water...) All hail Fruit!

You referring to "Bitsy" or "Steph"? Actually the site at #2 seems to be holding that position without a working website attached to it.

Someone could make the same argument for the sugar some people insist on dumping into their PB. Actually, the Almond Butter seems to "need" the salt much less than the Peanut. That said, you probably are right. Next time I grind some I'll mix in some salt when I get home.

I'm sorry. Fatus and Perlow can hold a gun to my head this time and I'm not going to be able to fake enthusiasm. for those who ARE determined to push eGullet into the "prestigious" Hall of "Fame", here is the current link for eGullet's position as of today's date, so you don't have to flip back a page to find it. http://chef2chef.net/rank/inter2.shtml

Ditto on the kudos for PB & Co. I've already spread the love for them in another similar discussion. I'm not as sure as you that the salt is completely necessary (although it always helps) as long as premium roasted peanuts are used. My local Whole Foods has a good blend and a nice little machine to crush 'em right there for you. I imagine they throw some amount of salt in there, but it doesn't seem like its all that much. Also... fresh Almond Butter. I'll switch off between Peanut Butter & Jelly and Almond Butter & Jelly sandwiches when I'm in the mood.

Huh? Are we pretending to care about this again?

Well, Hydrox never got it right either.

Hey I never claimed to be an Ivan. I just think that other things deserve poetry besides the 'bap. Maybe an ode to Yum Nuer? An epic about Tonkatsu? We need more, obviously.

Bibimbap deserves its due, tis' true but don't forget the galbi. Ribs, the short kind, flamed so nicely are what we need to see.

Why's it a big deal if the oil separates? You can always mix it back in.

That's debatable. In fact, that's MOST of the debate. Of course. But acknowledging the fact that its helping the starving peoples of the world shouldn't be the same thing as putting up on the same pedestal as actual real dead animal flesh. What you seem to be asking is that we respect it as a source of nutrition, but the terms "food" and "nutrition" have always seemed to have slightly different definitions here.

I'd contend that there is an enormous difference between the worst and the best PB&J sandwiches I've ever had. Fresh peanut or almond butter--right out of the masher--without added sugar. Preserves, with mixed fruit, and cane sugar instead of corn syrup. FRESH bread--thick or thin doesn't matter as much as the fact that its got to be kind of dense and full bodied. Versus "Jif" and "Smuckers". Eeew. There used to be a neat little PB&J "restaurant" in Greenwich Village called Peanut Butter & Co which explored this theme to extremes. Actually... wait.. thanks to the power of Google, here's an article.

Well, that's the rub, isn't it? It took me about 33 years to eat a decent Sichuan peppercorn and I was only able to enjoy them for about six months before the Feds laid the smackdown on them. I'd probably had 'corns of lesser quality dozens of times before that (inside of a 5-spice mixture), but the first time you have a fresh one you REALLY notice the difference. We had a nice long discussion of this last year.

Don't know what Adam had, but those finger limes DO sound kind of cool.

Good lord, Janet has SO got this one nailed. I've said for years... what have the poor grapes done to deserve having this done to them?

Oh yeah buddy... you ever try putting a Smint BACK into that thing? (shudder)