tommy

i just called the 3rd ave branch, and they answered "dallas barbeque." i asked if they were officially known as "dallas bbq" or just "BBQ", and the fella said "no, no, dallas bbq." hey, if the bus boy says so...

oh my god i walked into brother jimmy's once and had to walk out because the crowd was so annoying and the service so horrible. it was 9/11/2001, but the people where too much even for me! and i'm confused, are we talking about "dallas BBQ" here? and if so, have they changed their name?

allow me to answer: maybe.

i'm with that gordon who cooks fellow: extra onion is always a good thing. (manwich has the onion). little bits of celery wouldn't kill ya either, unless your name is sandra.

jerk. ground beef with a tomato-based and nicely spiced sauce. on a soft bun. possibly evolved from the south's loose meat sandwiches. no doubt another "american delicacy" that you've "yet to try" you "smug english bastard."

edited because it was just so ridiculous...

if you find out within say, the next 20 minutes, you had better tell us because now *I'M* craving a sloppy joe!

let's face it, we all know the only real answer: stay drunk, as often and as much as possible. it takes the pain out of *every* aspect of life.

no on ever mentions the hot dog house in carlstadt. granted, they aren't deep fried, and it might be considered nothing more than a glorified hot dog cart, but the toppings are good, as are the fries.

i had a dream i went to Lido last night. my relationship with this board is certainly starting to get frightening

you could have went down to Changes and shot some pool with guys with less than a full compliment of teeth but more than a full compliment of inebriation. always a pleasure that Changes is. good table, though. my mother-in-law tells me that Lido has been there forever. it's more of a restaurant than a pizza joint, no?

i don't think i've ever seen a riesling or gewurtz blend. i'd lump pinot grigio in there too, but those italians do some stuff with grapes i've never heard of, so who knows.

well, again, i think that technically it doesn't have to be only one grape. just 'pretty much almost all' one grape. time for more googling.

pinot noir, of course, is often blended to make sparkling wines.

ron, i think people often use the terms interchangeably. i know i do! (use varietal when you want to sound smart)

in my experience, "varietal" refers to wine, whereas variety refers to a grape. i don't think that a "varietal wine" has to be 100% from a certain variety, but perhaps just mostly that variety. edit: ok then, fattus just said something like this. nevermind.

lawry (sp?) salt.

lawry (sp?) salt.

i found a couple of apostrophes in my basement this weekend (yeah yeah, i was cleaning it...what a mess!). whoever wants them can have them. and even if you don't want them, well, please, take them. i'm serious. ''''''''''''''''

no thongs.

fucking McSorely's.

i think you've got it figured out there wilfie. i stay away from heavily oaked wines, as they produce some nasty reductions. although, i don't have those wines in my home to begin with. the inexpensive cotes du rhone that i drink as an every day wine usually doesn't cut it for a slow and long cooked wine based dish, like braised short ribs. i actually use a, *gasp*, zin for that. i think the fruit and sugar add a lot. at the end of the day, you're going for flavor, which is coming from fruit and sugar for the most part. methinks.

i don't "hate" much, but i sure don't like it when the waiter cuts me off.

basil, i almost had to chuckle over that. out of control. those damn foreigners never tip well.

"money-bags" gatti over here ladies and gentlemen.