tommy

it should be noted that during my first year of college, it had captain crunch with crunchberries and cheesesteaks 3 meals a day every day. of course, i was stoned out of my gourd, but i think i more than made up for lost time on the sugary cereals. glad i wasn't alone with the "no sugary cereals" rule.

i did. it was pretty good. i never order those things because 1) i think they're hard to eat, as the chicken is usually a big breast 2) i don't like them very much. as i'm waiting for the sandwich, i thought, "gee, i should have asked the guy to slice up the chicken. that would make it easier to eat." imagine my surprise when the chicken came sliced up. very nice.

NyQuil dude?

i've got 2 bottles of texas wine in my "cellar:" Becker Claret, which is a bordeaux blend. and the melissa hoff cab. i had the Claret a few months ago, but don't have any notes. for what it's worth, the bottle was emptied.

Samoa. every country has a unique country code. they also own the right to that qualifier, unless they sell it, which is what i imagine Samoa did. Tuvalu did the same, and gave the world the ".tv" qualifier. wasn't that fun?

i'm chewing on pizza from Aldo's in Glen Rock as we speak. i've always wanted to try it, as they advertise "brick oven." well, they really do have a brick oven. wood fired. the crust is thin and pretty crispy. the sauce has a bit of an assertive garlic flavor, but not enough to be overpowering. overall the pizza is really good, and i'd say it gives Brooklyn's Pizza (ridgewood, hackensack, etc) a run for its money, although i wouldn't necessarily compare them directly. the best part about this place, i think, is that they have artichokes for the pie.

one day when i was about 12, my father decided that i couldn't have sugary cereals anymore. it seemed random, and i suppose he was just in a bad mood. but that was the rule from then on in. luckily, i very much enjoyed rice krispies and cheerios, which were on the "ok" list. as it turns out, as an adult, i don't have a taste for sugary cereals, and i certainly don't like sweet milk.

jaymes, what was the place you sent me to? whatever it was, don't recommend it.

how did i miss this thread? i think my browser must be broke.

oh boy, mung bean sprouts. wow. for something with so little flavor, they sure are wonderful. in soups. in noodles. in salads. on their own. i love their slightly earthy flavor, and that water content. in pho, i'd almost rather eat the sprouts than the noodles. oh boy, mung bean sprouts.

are we just skipping over my chive question? is that what we're doing? just ignoring the whole post? as if it never existed?

question on chives: my chives have a tendency to bend over and break. should i be snipping and using these guys? are they falling over due to their own weight? hey are flowering now as well. should i let the buds be? last year i used them on salads.

plenty of pool tables?

ok. thanks for the directions. found it no problem. saw poots on his way out as i was going in. thanks for clearing that table for us! wrong thread, i know, but that toro loco place is pretty, um, lively. just what i was looking for. standard fare, i'd say, and decent frozen margaritas. thanks for the rec! South Orange Bar and Grille looks pretty nice (as far as bar and grilles go), although i'm always leary of places that feel compelled to spell "grill" as "grille." it's the old "we're trying really really hard to be cool" syndrome. it didn't look open at all, although i didn't look *that* closely.

i have not seen that. i guess i'm lucky. does the famous Park Ave Cafe (NYC) do that?

bux raises a point that i've been confused about: do some chef's tables cost more? i've never come across that. perhaps i'm going to the right places.

people like Mustards Grill. i thought it was fun. are they staying in napa, or sonoma. also, you mention "old". should recs include those places that aren't too loud or whatever?

who cares. the guy hates everything. and he can't form a thought. and i'll make no apologizies for any comments that i'll make to him. people like him bring egullet down.

because you couched your post as if you haven't. try full sentences. some of us are getting bored with your game. go to www.nj.com/forums for some interesting discussion. "hellodolly" will probably understand your points.

bulgogi?

sushi bars too. just walk up and force yourself in the chef's face. they love it.

do you mean valley *street*? also, how's to get there from the parkway? i have friends who live on gregory ave, and we usually do the route 280 thing, but perhaps there's a more direct way from the parkway?

the mcdonald's on 42th street in time square (NY) has a donut making station in full view of the street behind the big window, he said, tying it all together. although, i rarely see donuts coming from the thing. which i think is a good thing.

poots, how's this Toro place. i'm meeting some of my boys out that way tonite. and, does the SO B&G have a number that i could call?

hey, well thanks for the recommendation.