tommy

i don't know from smokers, but i just got done roasting a pork butt at 260 for 6 hours, with onions, celery and carrot in the pan, and the sauce that came from the drippings was right freakin on. if you don't use it for the pork, save it for pork chops next week. wasting that flavor would be oh such a shame.

ah, duh. i missed the "old" bit in hjshorter's post.

the 9:30 club shut down years ago? the live music venue? that would be sad. very sad indeed.

were you on your way to CBGB's to see Gang Green, Lethal Aggression, and Eyes of Hate?

i was going to post a question on the best way to "cook" store bought papad, but, of course, it was all answered here in suvir's first post. i'm leaning towards the microwave method, as i don't want to deal with deep frying or stovetop. has anyone had any success with this method? the woman at the indian grocery store told me that it's fast and easy and yields good results.

what mark said.

irradiated meat will be labeled with a radura, the international symbol for radiation...or greenpeace, or something.

i had some really good meatballs (actually a bite from another egulleter's plate) when i was there once. i mean, they were *really* good. other than that i think i was hoping for a more extensive menu. haven't been to craft to compare, however.

in january's Gourmet magazine, there is an article on what to drink for the Superbowl. the author says "[bonny Doon] doesn't take itslelf too seriously (the screw-top bottle is one top-off)." additionally, the section listing recommendations has several groups: california SB, Wester Languedoc Red, Loire Dessert Wine, beer, and "wine in screw-top bottles".

that's cause you're just so great.

so it's as simple as those who "get it," and those who don't. the "haves"and "have nots" so to speak.

if they end up PMing you then i suppose we know the answer. otherwise they are know-nothings. tourists, if you will. if i may. as it were.

Not sure what to make of that last sentence -- vintage Grimes in any event. SA i think he means that they were shooting for, and achieved, a place free of pretense. in a positive way.

growing up, i was fed canned, and sometimes frozen vegetables. fresh veggies didn't seem to make their way into my world. and when they did, they were overcooked to the point where they just weren't good. i remember distinctly, when i was about 20 yrs old, sitting in a friend's room in a frat house in college...we ordered chinese food. i didn't know much about chinese food (well, even less than i do know). but, the dish was beef and broccoli. i recall having a piece of broccoli. it was firm, crunchy, and covered in a slightly sweet and slightly salty sauce. from that point on, i realized that i actually *liked* broccoli. i credit my love of most vegetables to my introduction to what was probably mediocre chinese take-out. thank god for mediocre chinese takeout.

reviews are subjective. everybody's experiences, including those of reviewers, are different. it may be important to understand this when reading reviews if one needs to reconcile the experience of the reviewer with their own.

lots of great polish places in wallington, although i don't know the names. the kosher nosh in glen rock (bergen county) is highly regarded.

not stash's in linden i hope.

with hints of coriander and orange?

"i'll take fresh strawberries for 1 elitism, alex."

you see, that's where you're wrong.

since when?

Oh c'mon Tommy, you can do better than that. oh my.

oh dear.