tommy

yeah, i never recommend that place. they don't carry much asain food, and they have very little in the way of interesting produce and meats. if you want really shitty cheap clothes, you can go to that place, as they have a k-mart type store attached to it.

ok, i did some quick research. they opened a place in North Bergen on Tonnelle (at least i *think* it's open). their website, while outdated, suggests that the one on route 59 is the same place as well. and they're opening a store in Linden. the JC store went downhill so badly that i stopped going. i hope that's not an indication of how well they're maintaining these other stores.

howdit go?

they actually opened up elsewhere as far as i know. but i forget where. also try this and this.

speaking to wolfert's cooking method, i've read (or watched) people suggest that it's best to start off at a lower temp and then raise it at the end to brown the skin (rather than the other way around). has anyone tried this?

that's exactly it, for me, craig. they're all pretty much the same at a given price point. by design, i suppose. that's why i refer to it as a "product". it wasn't too long ago that i asked wine store guys for the "biggest, roundest, buttery-est chardonnay". those turned out to be just a bit more round and buttery, at 20 dollars, than the 12 dollar version. it's more of the same. thank goodness CA wine makers are getting away from this, and fast. i'm seeing a lot of different grapes coming from CA, and a lot more "loire style" and "burgundy style" wines these days. perhaps it's just my perception though. and while i'm very excited about that prospect, i wonder if i'm in the minority of CA wine buyers. but more importantly, my brief 10 year wine-drinking history with CA (and all new world wine producing countries for that matter) has left a bad taste in my mouth. i will say that spending time in wineries in CA over the past few years has helped change my mind about what they're trying to do and what they're producing. i'm waiting for those interesting wines to hit the shelves of my local wine shop, hopefully nudging out the 27 flavors of chardonnay that currently dominate.

yeah but are they more powerful than really really really big magnets? I guess for some reading comprehension is a weak point? I gave a basic explanation in my last post. Anything else I leave to the reader. yeah, but how about super-sized magnets?

it's good to see rosie still listening to me.

yeah but are they more powerful than really really really big magnets?

seems like a reasonable offer to me. hell, i'll take him up on it.

yeah, out of the 3 million people in NYC, i'm guessing that at least a few thousand would probably like the red lobster. maybe more. although varmint is in town, so add 1 to that total. Chicago is about 3 Million people. NYC is closer to 9 Million. yeah yeah, that's what i meant.

this bit seems very valid to me: i wrote off most CA wines a while ago. and that's not to say i know anything about wine in general, but i know that most wine stores carry a vast array of mediocre 10-15 dollar CA whites and reds. i'd rather take my chances on a wine from france or germany, as i look at it as a learning experience, rather than simply buying a product, as i did for many years while drinking CA wines.

i still loathe the ones that come in that can, all red and icky. for that matter, i still loathe spinach in that can as well. those cans from the 70's had a way of taking something perfectly wonderful and making it into mushy disgusting nastiness.

i make mark's bbq sauce all of the time. i use it for slow cooked ribs all summer, and people rave.

i was just talking about this the other day. not sure if there's an old thread on it as well. for me, it took me some time to develop a taste for raw fish, raw oysters, and blue cheese. now i can't get enough. this all came to me in my late 20's. at this point, i'll eat and enjoy just about anything. an exception being oily strong-tasting fish.

yeah, out of the 3 million people in NYC, i'm guessing that at least a few thousand would probably like the red lobster. maybe more. although varmint is in town, so add 1 to that total.

for clarification, did you mistype?

do you drizzle with olive oil, toss with s/p and roast? if so, your family must be nuts to not like them!

my local sushi place has a lot of rolls, and is now offering one or two that are fried. i think they even give the option of "lighly fried or deep fried". i usually stick to the unfried stuff.

really really crappy frozen-long-time crab i'm guessing.

i gotta say, i'm not all that impressed with Whole Foods on the whole.

seems like it's just something to complain about.

when there aren't the fried thingies, i get a good feeling about the place.

well, that wasn't really my point.

irwin, it's called a "service industry" for a reason. when i'm asked to do extra work, at no extra pay, at my job, i don't jump up and down, stamping my feet, complaining about how put upon i am. i do it. and i work extra hard to then make sure my other duties and responsibilities to other people don't go neglected. i learned a long time ago that if you want to be successful, you gotta take the good with the bad and bite the bullet every now and again.