[Would you like some Tuna with that Mercury ?]

My semiweekly tuna from the Teriyaki Boy near work should be lower risk, since that takeout place can't possibly be buying the more expensive, more compromised bluefin tuna.

Though maybe now that'll wholesale more cheaply.

Damn.

[What resturants make most products in-house?]

New York Noodletown roasts its own pig and duck.

[Big Apple Barbecue Block Party 2007]

Three years ago I discovered eGullet when I was Googling this event. I was thrilled to read the detective work and photos and criticism and tips, and I discovered the rest of eGullet from there.

Two years ago I split a Bubba card with a friend and we had a fantastic time. We ate well, compared meats, listened to surprisingly good jazz, and drank our beers in the corral. No need for phone coordination.

This year I couldn't find someone to share a card, so I'll be spending today in Chinatown with a vegan friend. I know too many vegetarians. If it rains I'll swing by this evening.

I walked through the park last night at eleven. Only four smokers were fired and just two already contained pig, though they smelled great. Ed Mitchell looked too grumpy to approach. Glad to see him smiling this morning. Near him were trays of burning charcoal.

[Big Apple Barbecue Block Party 2005]

I saw booths comping security guards and street cops pretty casually. I don't think any vendors were tracking food the way tightly run restaurants do. The “free” plates offered when the Bubba card system crashed on Saturday probably hurt no vendors.

The service sure was painfully slow, but also Southern-style friendly. Those long lines would’ve been better served by the humorless, hurried service we expect at Manhattan delis or fast-food restaurants. But would visiting out-of-state workers and local “volunteers” be willing to double their workload that way, making it painful for themselves?

Jason, I don’t know Mr. Cutlets but would have been honored to meet him after he snuck into my photo. I love his book. As for me, I’ve been a lurker but will be mending my ways. I discovered eGullet last year when I was looking for coverage of the 2004 BBQ party.

[Minado Japanese Seafood Buffet Restaurant]

The casual atmosphere was what I liked most about Minado, actually, since I had dinner there with a group of almost 50. It's a fun group venue, with flexible seating and a wide range of dishes ranging from uni to chicken teriyaki. Both the brave and the cowardly will find plenty. And all-you-can-eat ain't bad.

But all the sushi tasted the same to me -- even widely different types of fish, never mind similar ones. It was fresh without having much flavor. None of the shellfish had the sweet brininess I expect of it.

I finished the meal with a marinated-salmon dish and lots of seaweed and oshitashi. Which has now spoiled restaurant hijiki for me: just like after I found dirt-cheap papadum in Indian grocery stores, now seaweed seems too silly to pay for as a side dish.

[Big Apple Barbecue Block Party 2005]

Southside/Elgin's sausage and brisket had much more flavor and fat than the Salt Lick's. I didn't find Elgin's baked beans "watery"; to me they were soupy like dahl, and the most savory. For ribs, Whole Hog's heavily smoked but still juicy ones beat 17th Street's. See the photo below of Whole Hog's mopping atop an already thick rub.

The Bubba card, which we were lucky to buy this morning, was vital. Our only significant line was for getting the card itself. Next year I'll order mine in advance. Though maybe it's good for next year . . . there's no date on it . . .

Ed Mitchell

Sarge Davis (Whole Hog)