Jason Perlow

Stickey The Pig Welcomes You to Stickey's! Grandpa Stickey, circa 1925. Larry Hage, Owner/Pitmaster of Stickey's Pulled Pork, extreme closeup Pork during pulling stages Pork Shoulder peices, closeup

In French it does. And what about Funyuns? I dunno, but something about Soupe Le Funyun Gratinee just doesn't work.

In French it does.

its closer to englewood and bergenfield than it is to the heart of Teaneck. Its right before Teaneck Road becomes Washington Ave in Bergenfield.

Its on Teaneck road adjoining the parking lot next to East, the japanese restaurant. they have branches all over the 5 boros and in jersey, like 20 stores. However this particular location is only open during warm months -- I dont think its open for biz yet, probably in a few weeks. Definitely worth going to, when its open! EDIT: The have a website: http://www.unclelouieg.com/index.htm

Nope. It works.

Hey, I actually like "fruit" slices, although I'll admit I didn't have last year's crop. Have they gotten noticeably worse in the past decade? Sure they aren't "fruit". But most fruit flavored things aren't fruit. Then again, I know nothing of these new-fangled blue ones. I've had the classic day-glo orange, yellow, red and green. Me, I'm a kosher Macaroon hater... tastes like sewage. And Soba... stop confusing the new folks here by giving a guy who already has a nickname a nickname for his nickname!!! i like the chocolate covered jelly rings, made by Joyva, the Halvah guys. I could eat a whole box of those in one sitting, no problem. A local Italian Ices place in New Jersey, "Uncle Louie G's" in Teaneck (kosher certified, owned by Jews) serves a chocolate flavored cream ice mixed with chopped up Passover Chocolate Covered Jelly Rings. I get it at least 50 percent of the time that I go there.

I don't think they are that much higher -- a rack of ribs is like a whole dollar or two difference, for example. The portion sizes at Stickey's are also going to be a bit bigger, I think. Notice the emphasis on no appetizers. As to the smoker -- it was ordered specially from California and built to Larry's specs (its gas ignited as opposed to just wood burning) and cost $7000.

I think if you accept the show for what it is, and extract the data that you need, its a perfectly good show. Actually I find her performance to be extremely entertaining and I find her a lot more personable (in a ditzy, ex-cheerleader "MILF" way) than Rachael Ray. The Food Network is a perfect platform for shows like Sandra's, because its no longer a food education or cooking education type of resource. Shows like Good Eats or Sarah Moulton are in the minority now.

Its already posted, check the first post.

I don't find her THAT offensive. Actually I think there are some good party and entertaining ideas to be gleaned from the show -- its just that I wouldn't use a lot of the commercial products she uses. For example, her simmering of baby back ribs in stock to cook them most of the way and then basting them with bbq sauce on the grill is fine -- its just that I would NEVER used canned beef stock (I would use homemade stock, or a decent frozen stock product) and I would make my own BBQ sauce (or buy a better product) instead of mixing honey with a commercial product like Kraft BBQ Sauce. I like the "Hot Dog Burgers" she did by molding hamburger meat into sausages, grilling them and serving them on hot dog buns -- its just I wouldnt put meatloaf-like fillers into it. I like some of her beverage/punch ideas as well, but I would tone them down alcohol wise and put fresher ingredients in. Most of the recipes she demonstrates on the show would make perfectly fine meals, provided that many of those products are replaced with decent stuff. I think there is a halfway point to total commercialized shit that we can all agree is perfectly acceptable.

http://funkymunky.co.za/foodpics.html Cool pictures of South African food, including Bunny Chow. The whole site is pretty cool, actually. Lots of recipes for South African stuff.

Stickey's BBQ -- Opening Friday, April 2 for Lunch and Dinner The Stickeys Crew -- Larry Hage, Owner, center The 650lb Smoker Pork Shoulder, in early smoking stages More Shoulder Brisket Makin' cornbread for the big day

Called Mo'Pho Noodle Company, It will be on Main Street in Fort Lee, near the corner of Palisade/Lemoine Ave. Its going to be in the spot an Itallian restaurant is now.

Yes, but I think its all a wash considering you need to spend at least that amount now in psychotherapy.

Why? What are they pictures of?

Tom, are you trying desperately to tell us something?

Spaghetti and Turkey Meatballs, with Eggplant Parmigiana

NO, NO, NO, a thousand times NO! Papa Georgi (Uncle George) may be the oldest Greek restaurant in NYC, but it has so deteriorated in terms of the quality of food and service and has so rested on its laurels I cannot recommend it at all. The last 2 times I had been there were an utter disappointment -- it was good 20 years ago, but it isn't now. Check out Stamatis, or Christos-Hasapa Taverna.

Its an actual chain, but its so stealth it doesn't even seem to have a web site.

But are they good? Soba I don't know, I'm usually driving by with locked doors and in full Battle Alert mode than to concern myself with walking into one of them. Usually its in the Fordham section of the Bronx (driving on the way to Belmont and Arthur Avenue) or some equally pleasant area like Spanish Harlem.

More steak for me!

You guys are ignoring the true stealth underdog here -- Kennnedy Fried Chicken. Man, you KNOW you are in a bad neighborhood in any particular city if you see a Kennedy!

http://www.american.edu/projects/mandala/T...japan-apple.htm This case brief from American University Law School details the history of the Japanese import ban on apples and the releasing of the trade restrictions in 1995. Note that I didn't say Japanese apples don't exist -- they sure do, but they are very expensive compared to the US imports. BTW most of the "Fuji" varieties in the world are grown in Washington State (as are 90 percent of ALL apples grown in the US) and those "domestic" Japanese varieties get shipped back to Japan.

Nah, its true, I remember there being a CNN peice on it.