tommy

i've met and have had tastings with one of the guys from acker. one of the sons, if i recall. nice kid. but, at the end of the day, he came off sales-y. that's not to take anything away from acker, as they are solid people, and know their shit. willie gluckstern, however, doesn't give a shit about sales. which is part of the reason why he's my hero. please to click for willie if willie was already mentioned on this thread, or if i've already mentioned him, then i'm sorry.

after reading rachel and thereuare's comments, i have to say that their hamburgers are similar to the burgers you may have eaten in high school. "cafeteria burgers", as i say. i wouldn't go there for burgers. your backyard or stove has better burgers. mrs. tommy tells me about their fried chicken, but when she loved that chicken, she was in high school, stoned, drunk, and looking for love. and then she married me. there ya go. bring your kids there for lunch. don't travel more than 10 minutes otherwise.

what if you don't remove the membrane? do you go insane? also, so anyone who feels inclined to recommend anything understands, i'm dealing with a weber gas grill, and have no intentions of smoking, adding wood, or doing any sort of silly dances. although, some silly dancing might ensue as the evening wears on. but that's another thread altogether.

puttin' her back on top, so to speak. i'll be cooking ribs in 2 days. i'm using mark's mustard sauce. i'm also going to cook them a day ahead and put them in a zip-lock, and then reheat over low heat on the grill. with the rash of new foodies here on egullet recently, i thought maybe someone else might be able to opine on this. thanx.

i always enjoy the thai influenced combination of cilantro, mint (just a tad), garlic, fish sauce, sugar, and powered white pepper. make a paste and marinate and grill. serve with a side of sliced cucumbers with thinly sliced red onion dressed with rice wine vinegar, sugar and salt. let us know how it goes.

the place is very hectic. swarming with kids. decent eats, though. it has been there for years, so they're doing something right. rt 17 north at ridgewood ave.

i'm not even sure if this thread has drifted yet, but my impression yesterday of that article was that it's just a fluff piece. i coudn't even get through it, and that's not because it had big words.

i'm sorry to hear that. especially considering that you feel that way about this particular restaurant, one which many would argue is one of the most outstanding in NYC, if not the country.

i'm always curious as to why people make this connection.

buy roe, sell pie. oh, by the way, in case no one noticed, someone is full of shit.

maybe i'm being to hard on the boy. probably not.

i found it quite worth the price, that's for sure. and, i felt that being a part of these guys who were working toward their goal was pretty cool of me. not that i have to feel more cool than i already am/do, but every extra bit of cool surely helps.

why dont you share some humerus tidbits with the class? bourdain has made a second carreer of it.

college?

i've noticed that rachel is just looking for reasons to use her new smiley faces this morning.

this is a good thing for hoboken. although a vietnamese place would have really rounded things out nicely. BYO i hope?

so tell me that jamie and alton don't make you laugh? giggle a little? credit where it's due?

yikes. i don't know where to start. if i hear about someone's undergrad degree in this thread again i'm going to burn my engineering degree to ashes and admit to the world that i know nothing about dining. clearly i'm clueless...like that movie with that pretty girl.

i think tomorrow's NYT will have something about Mario and his restaurants.

that wouldn't require reading more slowly, but rather reading between the lines (of your post). so wilfrid is saying if the partnership fell through at esca it probably would have fallen through at lupa and babbo, assuming we are talking about the same principals. feel free to use more words...they are free. here at least.

i think it's being suggested that mario is no longer a part of esca.

thanks goodness. everything was so boring for so long.

if that ain't the nerd calling the kettle dork.

china 46 in ridgefield. open 365.

i'm an engineer, and i know about food. i'm guessing i'd do a fair job reviewing both an engineer and a restaurant. i'm seeing some of your points, but i think it's fair to assume that the reviewers for the NYT are qualified, perhaps not in your eyes, but in their employer's eyes. additionally, i would like to point out that a lot of the facts you are presenting are hearsay, even to you. i have to question how accurately the situations were relayed to you, and then to us.