jhlurie

Would squab be insulted if NJ disliked it? On a more serious note... is consumption of squab more prevalent in other parts of the U.S.?

A final epilogue to the story of La Posada. Passed by the other day and there's finally a new restaurant there. A place called "Christians"--labeled as "Continental Cuisine". Gee, just what the area needs. Well, then again, in the IMMEDIATE area (Teaneck) maybe that is unique. Just not in the rest of Northern NJ. Anyone ever actually speak with the former owners of La Posada? Maybe they've moved elsewhere or something.

Part of my reasoning for this thread was to cause a little trouble. Plotnicki contends that Pasta is dull, with very little taste, and thus of very little worth. His own argument--in my opinion--was successfully turned against him in that the many of us were perfectly happy for Pasta to serve as a "platform" for other things... sauces, spices, etc. I (almost) make the same argument for the Chicken Sandwich--especially the plain old breast. Even the Chick-Fil-A sandwich I used as an example (no match for a good homemade, as Sandra says, but as arguably as good as mass-produced Chicken Breast sandwiches can get) is just a platform for the breading and oil that they use. And many of the other "favorite" chicken sandwiches people have? Bacon... sauce... lettuce... tomato... cranberry... onion... egg... mayo... Shall I go on? So its just a way to convey other things into your mouth. Unlike Plotz, I don't necessarily see this as a bad thing. And food is sometimes texture as much as taste, and I happen to love the texture of a good fried chicken breast. So its got that going for it too (sorry, Jinmyo, I like Tofu but it just doesn't have the same texture). Be proud of your chicken sandwich and its various toppings, I say. Except for BBQ. I was being straight about that. BBQ sauce on chicken is... for TOURISTS!

Most foodies despise the humble chicken sandwich--do a nice deep search of eGullet under that term (or "Chicken Breast") and see the scorn. But I've always had something of a liking for one, if done properly. My own theory: Fried, better than Grilled. Grilled, better than Griddled. Must be a bit crispy on the outside if fried. The bread must be good. Softer rolls are better than hard rolls for chicken. Bacon. BBQ sauce is great on red meat or pork. Chicken... not so much. [Full disclosure: This topic occurred to me because I bought one of the cute "Chick-Fil-A" Cow calanders and have a "Free Chicken Sandwich" coupon to use up.] Possible discussion: -best fast food chicken sandwich (I'm voting Chick-Fil-A, even without the coupon) -best home preparation

Someone told me with all the cash you get from eGullet you just bought this beauty... Oscar Meyer? You really don't know Perlow that well I guess. Now if it was the Nathan's or Sabrett's van...

$*%#!!! I still haven't gotten there yet and now it's going to be mobbed. Ah well... my fault entirely. From what I've read, they deserve the business. Even before the Times review the place was always mobbed. The big problem in the area has got to be parking though... in the long term that might actually help though, since non-locals will be a bit more hesitant to come back. Me, I'll make sure to visit mid-week from now on.

Gumbo, eh? As for that Giants-49ers game I'm not sure how to feel. First the Giants absolutely dominate. Then they screw up by the numbers. Then the game ends with a call so bad that its been officially questioned by the NFL management today. Yes, I'm sure the Superbowl itself won't be nearly as interesting.

Ditto. I absolutely love them. I'd never had one until two or three years ago, but they've become one of my favorites since then. Actually I like the disc shaped ones more than the long ones which look like cheap string cheese.

Obviously the whole ploy here is that they think the entire viewing audience fell asleep during high school science classes and don't realize that visible light is no more powerful or "natural" than any other kind of radiation from the EM spectrum.

I've seen a few recent reports on this. Most the fun is gone from the 'shine, because they insist on packaging and marketing the majority of it as "Microbatch Whiskey". Yuck. If they can't call it "moonshine", they could at least call it "likker".

The pans were pre-greased. It settled in the middle when heated and thus... burnt eyeballs! Nothing wrong with keeping pans greased though.

Butcher shop, I'd imagine. Maybe some of the places on Arthur Avenue? Or maybe Stew Leonards in Westchester?

Didn't recognize him without the ruffy Elizabethan neck thing.

brig, are those people bacon? One looks like a er... "pig", to use the impolite term. Bacon:

Yeah, tommy, much closer. My chest hair is less spotty than that other dude anyway (EDIT: ... and you did not need to know that). Anyway. Mmmm. Bacon.

I used to go bonkers for fresh squeezed orange juice, but its off my list now.

no brig I said EYES. I wear a shirt while cooking bacon.

Truth is I don't really. Its just on my mind because I was at someone's house recently who did and got some oil in my eyes.

No eye protection. Its the risk you gotta take...and its worth it... You see, its that lack of oil which gives you that 'tude. The oil comes in handy with a cast iron pan though.

Rule #1: Eye protection while frying bacon. That is all...

Yes, that is a very good one.

tommy, the point is that bacon makes everything better.

Sub-topic: What is your favorite food to put bacon on top of, wrap it around, or stuff with bacon? I'm fond of bacon-wrapped turkey.

Another good question is... how much oil do you use? Or is the purpose of the non stick fry pan to avoid oil all-together?