tommy

sriracha indeed makes the world go 'round, and brings the world together as well. i haven't noticed it in the spicy rolls at sushi places, although that's what i use when making spicy rolls at home (mixed with mayo). franks still rules for wings. it's as simple as that. pik-a-pepper, as shermar mentions, is a good product. they have a really good steak sauce as well. it's a shame the bottles are only about 2 ounces though. i go through the stuff like water. i also use sambal, which is a bit garlic-y and has pieces of dried read pepper in it. a bit more of a kick than sriracha. jayask: 3 demerits for answering the wrong question. come back tomorrow.

i wanted to mention mark's sauce, but i figured i'd let him. man do i like that one. everyone does. everyone's like "dude, what kind of sauce is this?", and i'm all about "homemade. it's a secret dude." it's not really mustardy at all (using yeller mustard). i don't like overpowering mustard flavors generally speaking. this stuff, however, is goood.

bp1123, what other steakhouses do you enjoy in the area?

i suppose "expensive" is relative. when i started, i was barely earning enough to cover my rent and eating/drinking/drug habits. but as i recall, it was indeed about 100 bucks. big bear is in full control of my avatar. that's the way it is. i'm not sure what happened, but i'm convinced that he stole one of my kidneys, and sold in on the black market as well. damn kidney thief.

awesome. my kind of eats. thanks for the report.

the website had an offer for anyone to go to the opening (just send an email). i thought that was kind of strange, but cool.

if you didn't mention it to the management you've done yourself and the restaurant a disservice.

i would never go to little italy for a good meal. however, i do find myself going back to Pelligrino, and sitting out in the back patio, because it's fun. the experience, to me, transcends the food.

hehehehe. curiosity and the cat, etc.

well, i actually clicked posted that after the evil started. i was going to edit and include a warning, but i figured if anyone was twisted enough to click "just to see what happens," they'd get what was coming to them. sorry 'bout that.

Is that the brand name. Were can they be had? at www.bigass.com of course. lots of stuff to browse through there.

i'm been hoping to hear something about this place here on egullet. there hasn't been much coverage. any info would be great, as i'm planning a trip to philly and was considering stopping here.

cast iron is simply one of the best values in cookware out there. if they *tripled* the price, people wouldn't hesitate to spend the money. there aren't many things on this planet that last for practically a lifetime, and cost under 20. 'cept herpes.

now i'm officially jealous.

why? the shadow could very well be cast on his legs if his belly is hanging over like i assume it hangs over. regards, ex-SBB

a telling transaction: Me: can i have fresh ground pepper. waitress: [brings the large grinder over] me: let me just do that. i like a lot of pepper. waitress: why don't i just leave it here with you. no one else is going to ask for it.

for a smug bastard you handled it quite well.

"do you know" how difficult it is to "never" use "capitals?" "lazy" is not a word i'd use "to describe" my style.

went last night for the first time to this "all caps" italian in paterson. lots of "bang for your buck" at this "horribly decorated" "red sauce and pasta" "joint." the vibe is "definitely diner," with pink table cloths and glass on top. "more mirrors than a cheap motel" add another interesting element. had a "decent" fusilli puttanensca. the menu said spaghetti, but our server was "more than happy" to sub fussili saying "that's my favorite." server was "attentive and nice." portions were "so big" you could feed all of "paterson" *and* "west paterson" with the left-overs. the "muzz and roasted tomato" app was only passable, with "dry flavorless" muzz and very "little" in the "way of" dressing. filet mignon bruschetta was "covered" with chopped tomato, without "much" filet mignon. the wine list is "suprisingly expensive" and rather "mediocre." chianti classico "came in" at about 32 bucks or so. "beer and wine only" "highly recommended" if you are about "20" and on "a date." "70 bucks for 2 apps, 2 entrees, and a bottle of wine" "cash only." 322 Chamberlain Ave. (bet. Preakness & Redwood Aves.) Paterson (973) 942-8080

yeah, round lodge cast iron grill pan is a near-perfect piece of equipment. although that le creuset thing sure do look purdy.

to put it in the borg's words, resistance is futile. it's a lot more fun to watch. and for the record, i'm the one who used the words "pompous and presumptuous." however, wilfrid took my comment way out of context. clearly i was being supportive.

i love your logo. edit: the ol' top of the page trick, causing my comment to seem even more non sequitor than it is already.

dude, that logo is mad phat.

steven, will your book include any references to me?

why do i doubt that.