tommy

Dennis: So are you saying that some (unknown) metal is able to block the effect of "Rare Earth Neodymium Iron Boron magnets - the most powerful magnets available"? May I make a few small suggestions? If you are trying to sell to people who know something about wine, you'd better at least be able to identify what you used for your test(s). Remember that if you are leaving "bitter tannins on your pallet," as you said back on 10/4 at 11:50am, you are spilling the wine, not tasting it. Since some of us wait, and read whole threads at once, you really should not say "I am now engaged on a day to day basis, selling Wine Clips" in your first post (9/26, 7:10pm) and follow it with "And I'm not a salesperson. Just a cheerleader." ten days later (10/6 at 10:52pm). And may I ask: From its design, it appears that the clip is meant to work only as the wine passes through its internal magnetic field. That is the logical inference from having the device merely on the neck of the bottle. In which case, the rest of the wine in the bottle should remain unchanged, no? So would it not be more efficient to have a full-body version of TWC, that affects the entire contents at one time? (Forgive me if all this is explained on the website; I have not been there yet.) I do look forward to all reports. the wine clip, for you, will now be $105.

i'm concerned that some of the objective aspects (in my estimation anyway) of the burger were reported so differently by several BCers. the char, specifically, although there are probably more. i suppose these things are more subjective than i thought?

COOLEST. PIC. EVER. but who's that "tommy" fellow.

ah, but that acidity plays well against the burger, methinks. i'm a pickle freak.

how were the pickles.

BIGGEST. TEASE. EVER.

i move that the word "specimen" be stricken from the vernacular of the BC.

it's 3.30. that must have been one helluva burger.

i don't find it odd that some want to be informed.

the review on the wall said 2001 i think. chef lou has an italian place called An American Grill, but we don't bust his balls too much for that.

i must be missing the point. cocoran gives this place a "very good". i give it an "OK". some thoughts: huge portions of slighly overcooked pasta at reasonable prices. a surprisingly long wine list, with a lot of selections by-the-glass. offensively horrible stemware, especially given the wine list. some of the menu is so outrageously priced that it made my head spin. smokers all around, but the place wasn't all that smokey. pasta with veal meatballs (about 1 lb of pasta and 40 little meatballs) was actually pretty good. the meatballs were nicely spiced and quite good. pasta bolognese was decent enough, if not a bit sweet. again, about 1 lb of pasta on a plate that was bigger than my fat head. very good salad with goat cheese. a typical, but good, take on the old artichoke and lemon butter. i counted about 10 artichoke hearts in this app. service was pleasant and efficient. i think the total for 2 apps, 3 entrees, 1 bottle, and 3 glasses was about 115 before tip. more food was wrapped, and, by extension, wasted, than eaten.

to an extent, that happens already. i know that on the NJ board, there is discussion of wine stores quite often. on the NYC board as well every now and again.

i almost didn't recognize him. i think he's been sweating off the lbs.

janice bistro in ho-ho-kus offers breakfast most days. their barebones website is here.

janice recieves a "good" from cocoran in this sunday's NYT. well-deserved, i think. they have a website here. and the New York Times, for a few weeks now, hasn't been putting their little "fork" over the picture of NJ. i used to like that fork very much, as it gave me an idea as to where the restaurant being reviewed might be located. what's with the lack of fork these days New York Times? budget cut?

tommy rules.

the price just went up to 89 bucks.

and talking to people always helps.

the only thing i know about sweet potato pie is the the Bad Livers sing about it in a song called "My Old Man." i'm tempted to try it on the strength of that song, if given the chance.

oh man. how cool is this. i can't believe that just about everyone that i'd every ever want to meet in my life is there with smiles and having fun. yes, for some reason i'm angry.

i think that his association with the CC changes that.

jilly, i think people are offended at his hypocrisy more than his selling-out. personally, i couldn't care less about the sell-out issue, or that he might actually like BK or fast food, or many of the other issues presented in this thread. the hypocrisy thing, though, seems pretty clear and undeniable.

I guess you know which two to go to then. i do. neophytes probably don't. i suppose my point is that in some places wine shops with knowledgeable staff are hard to come by! the solution, for me at least, has been a combination of reading books, watching TV, reading wine boards, and talking to people who know a lot more than me.

i wonder if these wine shops exist around every part of the country/world. i know that for every 5 in my area, maybe 2 have people who are knowledgeable. books, however, always come in handy.

ouch! mark makes it personal. more to come....