Double 0

Of course. mostly 61-70% cocoa with some as high as 77%.

Let me start the list; I'm bringing pure uncut dark chocolate. I thought I might also bring some dessert wine to match with the chocolate.

Total can be gotten at Carrados in Clifton. If you're in the hood check out any Arabic store on Main ST in Patterson for Labini Kefir cheese. Its like a very thick Yogurt and is very tangy and makes real good gyro sauce.

you said you were bringing riesling! don't worry i'll bring riesling.

Maybe I missunderstood but "real pizza connoiseurs only eat crust and sauce and maybe a little cheese"

Ignored right at the door by a greeter who is too busy talking to a waitress (or waiter) about her nails, etc.

I use a regular oven thermometer (good quality) right on the grill next to the meat, and I like one of those new wireless internal thermometer for checking the meat.

The only addition to the two previous posts is to get a whole brisket (6-10 lbs) and have butcher only trim the outside fat to about an 1/8 in. DO NOT SPLIT OR HAVE THE BUTCHER TRIM ANY OF THE INTERIOR FAT. Thats what makes the brisket tender.

The A&P in Woodcliffe Lake (definitly Northern NJ) has a butcher that will cut 21 day wet aged shell steaks and will special order other beef and pork. I wonder if other A&Ps do the same? This a very large store.

Again I'm in ( if possible ). This time I'd like to bring Mrs. 00

I got the impression that it was going to be right at the factory, sort of like Rockland bakery. I don't think it will be quite as "hands on" as RB is.

I called today and was told that Englewood was dragging their feet a little bit and the retail shop would open up close to Thanksgiving (I hope ).

The Applegate brand of nitrate free salami canalso be purchased at Trader Joes in Westwood NJ.

Not including home made, what's you favorite brand? Mine are Golds hot for the salsa and Utz White Corn for the chips. The Golds has a slight sweetness that I like and can always be brought up to higher heat levels when I'm in the mood. I really like it on scrabbled eggs. The Utz chips are really salty and make a great matzo brie.

Why not make your own or buy the brand that you like and add the amount of Dave's that suits your taste?

Get thin sliced, maybe 1/2 inch, sear on both sides until very rare(1 minute each). Add a small handfull of capers and chopped black olives. add your favorite tomato sauce, a liitle hot sauce and s&p and your favorite herb, Cook for a minute or two. Serve with rice to soak up the sauce.

Scrambled eggs fried in butter Fried onions and the last of my hot peppers from the garden Heinz purple catsup All on white toast. It don't get better then dat!

Anybody seen Herew National all natural casing hot dogs around any more. I grew up with these but haven't seen them since they moved out of New York. As far as boiled dogs go, I think only all beef natural casing knockwurst can stand up to the boiling water. They seem to not get all watery like regular dogs Forget my question I just saw the answer on the supermarket hotdog thread,

I just caught this thread, awbrig. You've hit on a subject that is near and dear to my heart. I have a wall in my pantry that I call the wall of flame. There's well over 100 bottles displayed there( sorry no picture I don't have digital camera). Right now I'm into el yucteco chipolte sauce, wonderful smokey flavor. As far as the tabasco chipolte, I bought it at Shoprite a few weeks ago. There's a good website www.peppers.com that probably has between 500 -1000 sauces. They also have store in Rehobooth beach De.

Turkey sandwiches with stuffing and cranberry sauce the day after Thanksgiving.

Sharpen your knives

jtb, I think you might be talking about Union Square Cafe It closed for a couple of weeks due to water damage.

Boy aren't we touchy. If you don't know that when someone posts on the first day that a resaurant is open there's always suspicion that they're part of the restaurant's hype machine, you do now. Ask any of the food critics that make up the egullet world. Nobody knocked your opinion, they just question where you were coming from. If you read my post you would have known that I had a different steak then you did. It didn't need the sauce. I think its good that they have a cut of meat that you don't find that much in many restaurants. I hope that they suceed because Patterson needs a restaurant like this. 00

I asked the manager if he had heard of egullet and he told me no . He had me spell it a couple of times so who knows. Listen this isn't Peter Lugers just anouhter place for lunch or dinner.

I use to feel the same way. Now It depends were you are. This is near the Arabic area (9/11 aside) Which has sprouted many good inexpensive restuarants. Its a good place to go for lunch if you work in the area or are going to the greenmarket on Sat. As far as the sauce, it seemed like a lite A1. Totally unneccessary BTW does this avatar work for you?