tommy

awesome lamb. we'll be dressed in shorts. that ok with these places?

they're still around alright. and still awesome as of the last time i saw them a few years back. those guys make freakin *mad* bank.

thanks for the recs. speaking of eating, i suppose i'll want to eat. i grew up down there, and i don't think i had a good meal until i moved to hoboken. what's decent? certainly not jack baker's. i'd just as soon stay away from boardwalk food. especially off-season boardwalk food.

will do.

let's not forget the brining thread.

what time? i should still be around. i forgot about clark's. that's a good call. i see the Nerds played every thursday at jenks. i love them, and it's a shame they probably stopped this week.

lots of stuff here.

i believe nick gatti opened (or at the very least he was the chef at) bacari years ago. he's no longer there obviously, but he probably has some sort of personal relationship with the owners or chef. he's recommended it to me, and of course, table to table is a worthy cause. website

i like bud. and i don't think i like horse piss.

i understand granule size as it relates to weight and volume. but i'm wondering it if all dissolves. mine doesn't always, even though i use hot water at the beginning. or perhaps i should say that i don't go nuts trying to get it all to dissolve, which i suppose is defeating the purpose. also, are diamond crystal and morton different sizes? i've used both, and i use them pretty much the same. unless i'm adjusting and i don't realize it.

that's a very good rule, and one that i definitely don't follow. i've got all kindza shit that i don't really need/use.

even with surface area considerations?

klee's looks like my kinda place. although their "wine list" consists of 6 chardonnays, 2 pinot grigios, and a CA sauvignon blanc.

i think the "on a whim" threads should all be fresh. it'll get people's attention a lot quicker than an old, big thread. and then, of course, a new thread for pics/discussion post-event. unless everyone subscribes to the one thread, in which case that might work. but then, as others say, subsequent discussion needs a new thread, and pictures.

i think you need to raise the price of those pies.

i tend to get more and more adventurous as the day goes on. if i'm hung-over, i just want something simple and greasy for breakfast. if i'm not hung-over, i want lunch.

well i think we'll avoid seaside "proper". we'll end up at IBSP, probably at Bum Rogers, or whatever it's called. but the shank of the night will be spent in PPB i'm thinking. i should check the internet.

no pics of you DC-type people, eh?

Take it away, fellas. (And I've had the same experience.) there's a pretty good thread on brining here. lots of science and stuff.

yeah but it touches the grates with more force, or something. yeah yeah, better contact. like you said, there are so many factors, that it's just about impossible to say that one method is noticeably better than the other. and if a flat bird looks good on the plate, flatten 'er out i say. and yeah, it impresses people.

you didn't notice that more of the bird was on the grates?

there's another place down broadway, on the way to the bridge on the right, that used to be kind of fun. i mean, i was in college at the time and singing karaoke and stuff like that, but it seemed like a really fun place. i think they've changed hands, though, and i wonder if it's still as fun as it was when i was 21. probably not.

your nephew smokes a lot of dope. trust me.

i'm planning a 2 day trip to Point Pleasant, and down to the Seaside area. it's been so long since i've been down there that i forget all of the bars, and don't know if some of those are even still there. aside from jenks and martells on the Point boardwalk, are there any other places in Point Beach for a beer and some fun? i know this is a broad question, but hopefully someone will mention something and get my memory going again. is "used to be's" still around?

i think those icicle lights might be an inexpensive fix, all hung around the kitchen everywhere. people in NJ seem to think that they're year-round decorations, so i can't imagine that they don't have them in their kitchens as well. was that a little too off-topic?