tommy

mr. johnson. i now see your point. and i, of course, agree. my bad for taking one sentence out of context. :kiss: i think.

right on brutha.

are we to believe that you believe that these corked wines that you have tasted never came in contact with the cork!?!?!?! c'mon! i love ya kid, but let's try to stick with facts that are at least a *little* verifiable. if not, we should all make sure that we couch our comments as "tinged with opinion," rather than "cold hard fact." :kiss:

yes it is still made. and i grew up on it too, and thought it was the best for most of my life. and then i stepped away, and then i went back to it, and then i realized that i had no taste!!! stay away. stay well away.

thanks for the help, fatguy. cooksquest, i've been to piccolo's, and you're right, it's spot on. it's just a hassle to get into hoboken from anywhere else but, well, hoboken. and even then it's a pain! good stuff though, that's for sure. lou, damn you and your place being so far from home. i would have been there long ago if it were closer. but, i'll consider it. i'll leave at breakfast to make it in time for lunch. do you serve magic hat #9 at 11.50 am?

as quickly? where is this study?

well it's fair to say that anyone who cooks even a little is going to jump on the "make it yourself" bandwagon, myself included. i will say that i thought rao's was for sh*t, especially considering the 8 dollar price tag. i noticed they've lowered their prices in the past year or so.

clearly this is what i've been trying to say, with my sentence fragments and typos.

i was sitting around yesterday, and "the best of" on TVFN was featuring a bit on cheesesteaks in philly. that really got me going. then about an hour later, VH1 had some sort of show that featured the same 2 places in philly. i realized that this was a sign from above: i need to know the best place for a cheesesteak in NJ (i specified northern jersey here only because it's unlikely i'll get to any other part of the state for a cheesesteak). any thoughts? any places with *real* sliced ribeye?

mrs. tommy had lunch there yesterday. she said it was very good, although the service was off, way off. the dishes she and her group had were different than the above. seems like service at lunch might be a problem. i wonder if anyone else has noticed this?

well there you have it. i mistyped "pekin" as "peking" in that post. please accept my apologizies, as i did in fact add to the confusion rather than help. pensively yours, tommy

why was my clarification not thanked and called "great"? note to self: include pictures next time. possibly pop-ups.

nevermind, g.johnson is doing it all.

they are referring to the species know as pekin duck. they are *not* purveyors of the chinese dish. i'm outta here. ediot: changed "peking" to "pekin", and then took a nap.

"peking duck" is a preparation. it don't see evidence of anything other than that, unless there's a crispy brown and sweet species flying around that i haven't yet noticed.

the "g" hasn't been dropped as there is no breed called "peking duck". do a google search.

i'm really no expert, but it's my understanding that the ducks that we generally eat are a breed called "pekin" duck, which is quite a different thing from the chinese preparation with scallion and brown sauce.

egullet is getting so exlusionary.

i recall the bathroom attendant more than i do the food, which is incredibly mediocre. and you'd think they have a raw bar, but they don't. and i concur with fatus, stay simple.

this makes sense, and is something that never occurred to me. thanks!

don't ever pay attention to my PMs. i talk nonsense.

i know you requested raw, but there's some discussion of something like this on the 20 and 21st pages of the "dinner" thread. i cooked them briefly and tossed them in pasta.

no seeds. hehe.

perhaps the term "corked" is sometimes used a little too generically, considering it defines a specific problem with a bottle? that said, the sommeliers (pl?) that have passed through babbo have seemed pretty top-notch, but that's not to say that they wouldn't use that term to simply appease the customer and get on with getting a fresh bottle. i usually just say "off", which covers all of the bases. well, all of the bases as far as i know.

agreed. i generally don't have access to aged prime beef. but that said, i generally don't order steak unless it's at a reputable steakhouse where i know it's something a bit more special than i could buy at Kings.