tommy

Foy's in Point Pleasant is BYO, i believe. it has gotten mixed reviews around here, but i think it's worth a visit.

excellent work chef. hopefully we'll be able to nail this guy down soon. even on a hot day, that warm blob of cheese feels great.

Sorry, in Rutherford. I just thought everyone knew that at this point. you do have a complete list of thai restaurants within 10 miles of you, right? if not, we can surely supply one.

had the excellent fresh muzz from the ridgewood farmer's market last weekend. unfortunately i forgot to tell mrs. tommy to note the name of the place, and find out if he has a retail outlet. his sundried tomatoes are just fantastic as well.

sounds good. and now i want pizza.

hey tommy, try Una Pizza Napoletana, right by mcdonalds on 35 where it meets 88.

what's the crust like? do they have a wood or coal burning oven? i'm heading that way in a few weeks and might consider stopping in if those questions are answered correctly. edit: the answer is: hell yes, i'll be there.

that's going to put me well past my bedtime. my only concern is that the tables won't be turned and we'll be sitting there til 8.30, etc. After your discussion with them today, did you get the feeling their heads are up their *sses and they don't really care all that much? or that they were going to do whatever it takes to accommodate us.

iain, sichuan peppercorn is one of the ingredients in chinese 5 spice. make a batch of that for starters, and rub it on anything that makes you happy.

judging by the entries, i must be the most annoying person on egullet. although i find the misuse of "champagne" annoying. not on a personal level, but restaurants should know better.

my guess is she's trying to be an educator. there have been more than 1 example of people even here on egullet who have said "what does EVOO" mean when it has been metioned in a thread or recipe proving that even though we know what it means, the entire world isn't as smart as us.

welcome to the site emilymarie. looking forward to more of your recs. are you in passaic county?

judging from the sign, it looks "family friendly." it will have to be pretty damned good for me to not got to China 46. and i'll tell you right now, it won't be anywhere near that good.

pizza in NJ many of the better places (what i consider better) only do whole pies. the perfect slice seems hard to come by.

i think so, which was more recently Crazy Burrito.

the same goes for wine? how about ethnic restaurants (say, thai or vietnamese) that have a very limited dessert menu? i agree that one should always call ahead when bringing outside food/drink to a restaurant. edit: i see now that you feel the same about wine. fair enough. but while there may not be a big difference in your eyes, bringing one's own wine to restaurants might be considered pretty standard and accepted in some places.

that's interesting stuff, chef. just tonight i noticed that Kings now has a sign that says something along the lines of "we grind our beef on premises, so we can closely monitor the amount of fat blah blah blah." fair enough. now, why is the ground 80/20 chuck at Stop and Shop so much different than any other 80/20 hamburger i've had in the past 36 years. i fed the burgers to 3 people tonight and everyone agreed that something was up. something good. but something up. as an aside, i would hope that ongoing discussion of which supermarkets suck and which supermarkets are favorites could happen on a different thread. while i find opinions like that fascinating, i was hoping to have a discussion on ground beef from supermarkets in the northern jersey area, or anywhere for that matter. if, as punishment, this needs to be moved to the "general" board, fine, but the geographic nature of the question lends itself, in my eyes, to the NJ board. and back to chef russo, you missed a nice night at Village Green on saturday. there were like 6 egulleters floating around being loud and eating a lot.

i've been stuck on pizza and burgers for most of the summer now. i gotta rethink this whole approach to summer food, though, as larb hasn't crossed my mind. i think this thread needs a jump start so that it's all kindza in my face.

given the likely method (and lack of science) in creating ground beef for mass consumption, i have to assume that "80/20" varies greatly from batch to batch, store to store. does anyone have insight as to how these numbers are determined and their relationship to the actual fat in the meat? additionally, i'm assuming "chuck" isn't "chuck" from place to place, and different "parts" might be going into this stuff, which would explain differences as well. thoughts?

but how is their ground beef. The one in Englewood has become my standard go-to place. I HATE the Stop-and-Shop in Tenafly. Their produce is abyssmal. I'd rather go to Tenafly Gourmet Farm and pay their inflated prices for their absolutely pristine produce (which I frequently do) then deal with Stop-and-Shop. The Englewood Shop Rite is also 24 hours -- and its great to go there late at night. but how is their ground beef?

but how is their ground beef.

i'm pleased to see that the 2003 release of Dr. Loosen has twisties. love it. but what do i know.

just about everyone with an ounce of self-awareness.

and pickle hits the bullseye again.

that's great, 'cause we don't want anyone else finding the place.