tommy

squid innards. just kidding.

for 36 bucks i'll buy 2. (10 dollars a month on your sears card) this thing rules. out of stock, though. lots of great ideas here. i'm getting all sucked in to the smoking and spatchcocking and whatnot, and then i realize who i'm dealing with. i'll probably just deep fry it for him if the timnig works out. short of that it's going in a pan in the weber in his yard. nice and easy. thanks! (although keep the suggestions coming, as i'll no doubt waffle several more times before next week).

i'm not anti-frying. i'm anti-having-my-neighbor-who-knows-nothing-about-cooking-and-less-about-deep-frying-and-makes-me-look-like-a-tea-totaler deep frying in my backyard. or in his backyard for that matter. the smoking option is out because he really has no clue. i need something easy, which is why the weber came to mind. JPW, everything i've read suggests using only one burner, which i suppose approximates indirect cooking. any idea on temps and times?

i can buy that. however, i'd just as soon find another method. i suppose i shouldn't have mentioned the deep-frying bit.

my neighbors' oven is broke. since i'm deep frying, they asked if they could piggy-back in my oil. my first thought was that the oil might be a bit off by the time the second bird is done, since bits of the first bird would still be in it and whatnot. i wouldn't want the second bird to turn out bitter or black or funky. soooo, i suggested that he put it in his gas grill, which to me is not much unlike an oven. does anyone have any experience using a grill to make a 12 lb or so turkey? conversely, has anyone cooked 2 birds in the same oil without straining? (i'd like to avoid that option, actually, as i don't necessarily need my neighbor in my backyard dunking a turkey into a boiling pot of oil as i'm sitting down to dinner. or, perhaps there's an option i'm missing (short of him buying his own deep-frying kit and going it alone). thanks.

i've certainly noticed those guys hanging out in the front and washing their trucks and whatnot. but seriously, aren't *all* firemen cute? to the left, iirc, was a little bodega. too small for a restaurant. i'll have to investigate.

wow. sounds pretty interesting for hoboken. judging by the address (1319 washington), i'm guessing it's where that other italian place used to be? about 1 storefront in from 14th? that place had been there for years, and i walked by it probably 2000 times (no exaggeration) and i never once went in. that's weird, but another topic altogether.

it would be sad if zagats consistently gave horrible recommendations of horrible restaurants. i've not found that to be the case necessarily, especially in large cities, which is where much of the readership is likely interested in dining. before egullet and chowhound, i ate pretty well with more than a little help from zagats. i happen to each much better now, but i don't think that's due to zagats being shit and every other source of info being so wonderful. there are just more sources now, and i'm a bit smarter now. the NJ zagats, however, has always been somewhat of a joke in my opinion. it probably suffers from too few good restaurants and too few diners.

unlikely. one would think that the system relies on people being honest.

emily, "pot cheese" is ricotta in italian-american speak. if you ask for potatoes in the murphy, you'll likely get them. at least that's what our waitress led me to believe. those who turn up their noses at the belmont obviously don't know how to have fun.

i was a bit crushed to learn that the "cheap italian red" that i'd been sucking down gleefully at the belmont is actually cheap california red. called "burgundy" no less. they do kick it old-school at the belmont, that's for sure.

sounds like i missed someone's birthday.

wine is very important to my interpretation of a "4 star experience'". wine has a lot to do with food and meals. i appreciate that some don't share that opinion. although i'm not suggesting that someone couldn't offer excellent wines at home, which i think is more likely than not.

jason, when i said "fast food", i'm basically applying that thought to any type of place that serves this stuff. the food itself, whether served at a table with some nice paper napkins and silverware, or thrown in a bag, is like fast food to me. which probably suggests that i have no business espousing my views on this particular thread. it's good to hear they're not loading up their burrito-type things with refried beans, though.

there's a Qdoba in hoboken as well. thinking about it, i think that i just don't like the whole genre. i can rarely find anything positive to say about places that serve burritos and the like. to me it's fast food (which it might very well be). there's rarely a decent balance in the product, and it doesn't challenge me one bit. i do find it interesting that Baja Fresh is using the same marketing that Chevy's used/uses. if they have no cans, where do they get their refried beans? are they actually making them on premises? i gotta think they're coming out of a bag. that's the nice thing about a marketing angle that suggests "no can-openers": with advances in food packaging, you can do lots of stuff without cans. hell, tuna fish comes in a pouch these days. i'm obviously bored today.

chop, you should note that Suenos is a bit upscale. on the other end of the spectrum is the place FKA Los Dos Rancheros on 9th and 39th (NW corner). although i think they've slipped a bit over the last few years. rocking horse: http://menupages.com/PrintableMenus/MS330.pdf la palapa rockola: http://menupages.com/PrintableMenus/GV395.pdf zarela: http://menupages.com/PrintableMenus/ME334.pdf la palapa rockola seems like it might fit the bill. it's a nice mix of good food and fun/festive atmosphere.

is this, like, "fresh mex"? the website claims they have "zesty new salads". yummy. http://www.bajafresh.com/jump.jsp?itemType...Cat=14&i3Cat=14

i'd think you'd want to get the real answer for something like this. although we're a wealth of info here on egullet, and we make stuff up when we don't know the answers, this might not be the type of question that you should hope for an answer for on this forum. maybe call anonymuosly? i mean the laws are a matter of public record. surely they won't ask for your name and phone number.

steak for 3 can often be 2 small steaks. in my limited experience at lugers and other similar places, i'd stick with the 2's. it's what the sell the most of so i'd imagine it's what they do most often and, by extension, best. and start with some bacon.

half the fun for me is chatting with the people pouring the wine and the other interaction that might stem from that. i talk to machines enough during the day. i sure don't want to do it on a wine tasting outing.

i'm out of my mind. i thought this morning was tomorrow morning. but since i didn't miss it, maybe i'll check it out.

fatcat, i'm looking forward to hearing if this place was just ORDINARY and a MUST AVOID. how as the food? and the endless vine? and the blues guy?

excellent news on all fronts finker!!! i've never considered going to beemer's to watch football, and i don't even know where it is. but i think i'll be looking for it in the very near future. we'd love to see you open up for takeout again. just last night i got it in my head that i was going to swing by for a cheesesteak, but that, of course, didn't happen.

i don't know how much pasta you make, but you'd likely save more water if you stop flushing at night when you pee. and turn the water off when you're brushing your teeth. reusing pasta water will, at the very least, lead to very starchy water which will lead to very gummy pasta. ideally you want to use an infinite amount of water to boil pasta. but that's probably not smart.

you still haven't gotten to china 46 yet, have you. :sigh: curlz, the endless vine is a wine store in franklin lakes that seems to double as a social club/wine bar of sorts. http://www.endlessvine.com