Jason Perlow

Sillier than Cresskill or Teaneck?

French Vanilla with Toblerone chunks.

The MLS also has commerical real estate pricing for restaurant space. I know so because Rachel was looking for space for a client recently. Ridgewood I agree has horrendous parking and successful restaurants. But Ridgewood has a much, much larger town center than Tenafly.

Magus, have a look at some of these pages: http://www.mcdonalds.com/corp/news/media/m...ical/other.html http://theimaginaryworld.com/fastfd.html I'd also look at 1950's-1960's Coca Cola ads for inspiration as well. http://7xpub.com/coke/pix/

I think it definitely evokes that time period, but not necessarily that aesthetic. That looks like something out of an adverisement from Life Magazine or Better Homes and Gardens circa 1960.

Do you have access to the Garden State MLS? I don't, but Rachel does. Its also been there forever and there is no lack of parking on Piermont Road. Its a cute restaurant. Also contributes to the parking problem on Railroad Ave.

I'd stick with just the logo. What's the purpose of this particular graphic, a poster?

The commercial real estate is too damn expensive and the parking genuinely sucks unless you own your own lot, like Sanzari's. And despite your claims of "great demographics" the town is now very Korean so most traditional restaurants are not doing as well as they used to -- the Koreans eat elsewhere unless its a Korean restaurant. Most places in Tenafly that make any money are take-out type places. Other than Tenafly Bagel, Tea Garden, Good Taste there are few places in Tenafly itself I actually eat at or get take out from regularly. Parking permitting, I sometimes get stuff from Tenafly Kosher or Tenafly Pizzaria Restaurant or walk in to get gelato at Ciao Bella. Washington Street and Railroad Ave are horrendous for parking during regular business hours. Rachel and I only started going back to the Tenafly Classic Diner only recently, and only when we can manage to get a parking space there or at the drugstore parking lot.

Try the fast bean covered cooking method: Cooking beans the no-soak way a la Russ Parsons Rachel and I have done it several times with great results. Cooking unsoaked beans in a covered Le Creuset

Isn't there some sort of dark hot chocolate drink in Torino with a shot of espresso in it? I thought they showed it in some of the clips on NBC. EDIT: Its called "Bicerin" http://www.bicerin.it/eng/index.html That would be a very kick ass flavor. Definitely more along the lines of Haagen Dasz then B&J though.

You know, that one crossed my mind as well. Perhaps with cream cheese icing swirls?

What would you call it? Dark Lord?

I'd buy that. And yes, I was a huge fan of Holy Cannoli. They also retired Cool Brittania at about the same time, I really liked that one.

In the spirit of the new Ben and Jerry's flavors for 2006, what would you like to see as a new flavor? My Fantasy Flavor would be called "Retro Chinese-American Restaurant Happy Ending". It would be a superpremium green pistachio ice cream, with chocolate-covered black cherries, almond cookie chunks, chocolate fortune cookie peices, and lychee/kumquat swirls. The ultimate flavor to conclude an Asian-themed meal, and it would come in a spoof totally goofy 1960's bright red and white paper chinese soup container with pagodas and chinese women carrying parasols.

I dunno Chris, but this better not be the subject of the next Cook-Off thread!

Yeah I'm not sure if I want cocoa nibs used for those purposes.

Che Tito's and El Rey De Las Fritas is on my list to try next. Although, Che Tito's is Argentine, not Cuban. http://icuban.com/3guys/rey_fritas.html http://icuban.com/3guys/che_tito.html

Member alanz

All of these are grilled items, though, not "barbecue". Korean BBQ isn't Barbecue in the technical sense, i.e., low temperature slowly smoked meats over a wood fire. Korean BBQ is cooked over charcoals pretty quickly at a very high temperature. Alan DOES make a fine BBQ pork butt, with that Kamado of his, however. http://www.zenreich.com/ZenWeb/pulledpork.htm One of the nice things about the Kamado, as it is made of ceramic, is it can function at low temperatures and very high temperatures, so it can do barbecue smoking, grilling and even bread and pizza baking, and it can use both gas and wood coals as fuel. I'm hoping to put in an order for a Kamado thru Alan in a few months, he's a sales rep for the company. http://www.zenreich.com/ZenWeb/kamado.htm

Nah, its not that wild and out of control. Its easy to do 1, 2 or 3 second bursts. Holding the button down for 3 to 5 seconds lets out a generous but not a ridiculous amount of pepper.

Yeah, I can get Zapps here, but there's something about actually eating them in New Orleans with a 'Po boy, a bottle of Barq's and Hubig Pie that amplifies the experience.

I'm looking forward to going back to New Orleans in a month, to get me some Zapp's

One of the few consolations of shopping for shitty fiberboard furniture (SFF) in the ninth circle of blue and yellow hell.

This is a completely asinine topic. Like, we're talking about NOT eating potato chips?

I'll add my endorsement to Versailles as well.