tommy

for the sake of clarity, i would like to stipulate that i do not know soba, and i've neither met him nor had private correspondence with him. with that in mind, soba's comments may be telling in the sense that he is relaying a simple ideal that the egullet community tries hard to follow. for the most part, successfully. jinmyo, my point was hardly sour, but honest and sincere. fat guy: new brunswick? cool. cluck u chicken is great. i have cousin a who's going to rutgers now. if you bump into him, please say 'hi' for me. edit: jinmyo was probably talking about her comment being sour, rather than mine. oh well, what can ya do?

it just gets more bizarre by the minute. dodge, if you have a problem with me i strongly suggest that you messenger me to discuss it. no one here wants to hear this vitriol. otherwise, get off of it.

my eyes hurt. um, i was being funny. ngatti knew that. you must have no humor or else you'd realize that.

quite serious really.

attempting to offend me will not endear you to anyone, and will not enhance your experience here, or make it more pleasurable. i'd venture to say quite the opposite. in fact, it really has no place here, at all.

i am also OFFICIAL OF CONTENT, as opposed to wilfrid, who is OFFICIAL OF OFFAL.

you tell 'em stefany!

[tommy crosses his fingers...and his toes...]

i really, really, really doubt that. LOL! it might come as no surprise that i have no idea if dodge's last post was sarcastic or not.

nice.

it's clear, to me at least, that rosie and my comments had little do with that particular restaurant. no need for me to visit to make my comment, or ask my question. the same goes for rosie's comment as far as i can tell. she has been a reviewer for quite some time, and i'd say she knows a bit about reviewing restaurants. do you have experience reviewing and writing about restaurants?

i know this is the obvious question, but i'm moved to ask it: how many times would you suggest a reviewer return to a restaurant before he or she is "qualified" to determine if the place has a "following". this should be interesting.

i don't understand. are you offended by the word choice? many places with 24 or less seats could be considered to have a "following". places without any seats could be considered to have a "following" if it's the case. i wouldn't draw any lines in the sand about when you can use that turn of phrase in relation to the number of covers a restaurant can handle.

thanks rachel. you too rosie, for all of your help.

errr, but i *am* tommy. :confused: i'm actually wondering about the cook-ahead aspect. the post before my last post...on the other page. oh, this is getting too confusing. can i cook the damned things ahead is my question!

we're postponing F's day due to bad weather. but, we're looking to try that new vietnamese in englewood. i gotta dig out some old threads to find it. and this fink's place has got my curiousity piqued. perhaps for lunch.

i just want to "cheat" and bring this back up to the top so it doesn't get buried. surely some of you folks can help me out. surely?

i find that braised dishes pack a lot of punch for very little effort, and are especially convenient when entertaining.

sweetmom, you bring up something i was just about to ask about... i'm planning on making a bunch of ribs for a BBQ with about 20 ppl. it'll be a lot of ribs i suppose, and they generally take about 2 to 3 hours on the grill. my question is, can i make these in the morning, and then heat them up before serving, either on the grill, or preferably in the oven? any drawbacks there besides the obvious? any comments appreciated, as long as they are the ones i want to hear.

hehe. that rings a bell. something recent: it's smart to have 2 propane tanks for your grill. one for backup, and one for cooking. it's *not* smart, however, to have 10 people over for a BBQ and not have the backup filled. as a friend said as i was rushing out to the closing filling station halfway through cooking dinner, "dude, the backup tank doesn't really help if it's empty". ugh.

i know nothing about it, except for its website. click me.

creepy? think how creepy *i* feel having just invited all of egullet into my dining room. as opposed to my bathroom as i usually do. :wow:

cakewalk brings up a very valid point. there's no denying or over estimating the cleavability of wonder bread...it's the cleaviest.

none for out that way. i'm very north jersey-centric. a couple of favs for the last year have been: china 46 - ridgefield la scala (italian) - hoboken wondee's thai - hackensack brooklyn pizza - hackensack stage house inn - scotch plains rutt's hut (hot dogs) - clifton la carbonaia (italian) - ho-ho-kus cafe panache - ramsey i've also always enjoyed cafe matisse in rutherford, but haven't been in probably 3 yrs. the bar at the brass rail - hoboken little saigon (vietnamese) - nutley almost all of the above would be considered "local" places, and i've found them very consistent over the years.

i was actually referring to steve-o-reeno.