tommy

not to worry. i'll probably come and therefore be the token fresh fungi.

the incredibly handsome michael anthony says in the july 2002 food & wine magazine: Current Obsession: egullet.com "it's a web site for food fanatics." right on brutha.

i have to agree the having sushi and tempura at nobu is probably not the best approach.

jaymes, i know you're new, so i'll let you in on a little secret: we talk about the same shite pretty much month in and month out. not to worry young grasshopper...we'll be going over all of this again...and again...and again...and... when in doubt, check out a balic's bio. that's where really *really* get to the heart of all issues. sort of.

who cares about the food, tell us about wilfrid, cabrales, and whoever was there! redux ya know.

"celebs". hehe.

the weather is supposed to be perfect. my friend goes every year and says it rules. some places sell you pitchers of sangria in to-go containers. my kind of street fair.

you said the exact opposite in your previous post. i would suggest using other resources if you are interested in finding decent places. certainly a board like this is a good place to start. the bergen record hardly rates when it comes to restaurant reviewing.

Right, they make a GREAT sub and everything else is cr*p! If somebody told me they want to take me to a great sub place in their town, i'm gonna compare it to a great sub, which is what they serve at the above Hoboken delis. I don't think they INTEND on "running in two different races", but they do because one makes a fabulous product, and the other doesn't know any better. to me, vito's isn't a substitute for mike's subs and frills subs. so, i get to enjoy both when i get the craving as the cravings are quite different (since the sandwiches are).

re: corn. i grill exactly as suggested here, sometimes with silk sometimes without (when i forget). perhaps it hasn't beent terribly exciting because NJ corn isn't in season yet. certainly better than boiling though. yuck!

right. they create different products. apples and oranges to me.

thanks nina. but don't think for a second that you'll become the reigning kind of the web surfers 'round here.

sauvignon blanc and oysters---

that was jinmyo... i'd take a stab at it, but i'm not sure what kind of sauce it is! jinmyo?

nyfirechef...how do you grill your corn? i've been soaking and leaving it in the husk. effective but not terribly exciting. out of the husk is problematic as far as drying goes. any thoughts?

a friend heard from some guy that this place called Galecia or something is really good. it's in newark. it's spanish. but i can't find any info (address, spelling, etc.) does this ring a bell with anyone? thanks.

thereuare, i think it's important to recognize the distinction btwn a "sub" and what the places in hoboken make. they are 2 different animals really. clearly, vito's (and you might argue m+p, fiore's, or lisa's) makes a heartier, more substantial sandwich than mike's, frill's, sub base, and all of the other subs shops do. but i think using the generally accepted definition of a "sub shop", they can't really compete in this race. then again, i miss vito's and i'm really just jealous.

now that's just crazy talk.

that's what i said.

while i can appreciate why people like it, i don't drink hard liquor pretty much at all. mrs. tommy has a vodka martini every now and again, but i can't even bring it to my nose. it's actually fascinating to me that people dig 'em so much. and to *eat* with them? fuhgedaboudit. no thanks. sancerre for me.

...

where did you eventually get the duck? i don't suppose you got any crispiness from the skin, did ya? did a good amount of the fat under the skin render?

duck loooooves salad. and duck and salad love slices of blood orange, cilantro or mint, red onion, and a zippy dressing made with lemon juice. for how long did the duck braise? does it come out med-rare? i really don't fancy med-rare duck. i prefer it roasted for hours and hours.

they sure did. they came out when i was in 9th grade, which probably put you in 8th grade. so there. this thread got me to thinking of my eating habits as a child. i am told (with great accuracy) that i didn't like *anything*. my parents woud force me to eat stuff that i didn't like. "eat it or wear it" was a favorite of the old man. i'm not sure that this is doing much for healthy development either. perhaps if there's interest this could be a new thread?

and that's just as well. although it's the standard, i always have something like crisp sauvignon blanc or chenin blanc with oysters. last night i tried a gruner veltliner for the first time, and it seemed like it would be a good match with oysters. i wouldn't trust anything from california or any new world wine producing countries for that matter because of the high likelihood of over-oaking, which simple goes against everything an oyster stands for. and, of course, bubbles go with everything.