tommy

could anyone suggest the best way to get here from route 3 heading west? specifically, from the lincoln tunnel if that makes a different. i looked at the map and it seems to be in the middle of everything and near nothing. thanks.

80/20. no different than what i've been buying for years elsewhere. and i have to say that if it's only a fat issue, which i imagine it might be, then it's amazing that every restaurant that makes hamburgers, and every person who buys ground meat, isn't using meat with a higher fat content. regardless, the difference between this meat and meat elsewhere is astounding.

recently i picked up a pack of ground beef (80/20) to make hamburgers at a big party i was having. usually i'll grind my own meat, but given the amount i needed, i figured i'd go for the pre-ground. i mean it's not as though it's so horrible that it would make anyone sick. at any rate, i made a hamburger with this stuff, and it was the most ridiculously juicy thing i'd ever had. i thought that i just got lucky with the cooking method (on the weber gas grill, as it has been many times before) or the package itself. i got another batch of meat to see if it was just an anomoly, and again, it produced one of the juiciest burgers i've ever had. and a third batch yesterday as well. i can't get over this meat. i don't know what the story is, or why it's so different than any other store's ground beef, but it literally squirts "juice" and makes a sort of squishy-wet-sound when you bite into it. i'm not sure if this is specific to the S&S where i purchased the meat, but i'd be curious if anyone else has bought ground beef from them and had the same experience.

this morning i was thinking that i typed "kings" instead of "whole foods". i meant "whole foods", although kings has dry aged beef as well. i'll give whole foods a shot. do you get that aged minerally flavor that i so enjoy? i've noticed that "aged" can mean many things, and oftentimes i find myself wondering if they meant "aged for 1 day." mignon has no website as far as i know. a strike against them in my book.

they've certainly had gas in the studio for some time now. i assume it's gas as i've seen flames as long as i can remember. did david r. have gas? i'm trying to remember back that far.

no i haven't. but now that you remind me, i'll try to get down that way to get some beef. there are only a few retailers in my area selling dry-aged prime beef, and none are butchers. the only two that i know are the Market Basket and Kings. both of which, of course, are very good places to shop, but i'm thinking a place like John's might offer a superior product.

given the option, i'd move into Michael Chiarello's kitchen/house/family room/backyard. although he might be on PBS, if that counts.

it was in the times the other day i think. i think bobby flay is taking over the space (which i find quite nice...the space, not mr. flay) next year for a latin-influenced restaurant. so says ms. schrambling here.

excellent photos, as always mark. the stuff looks amazing. here's one i took: just kidding. that's jason's.

i just did some quick research online. the grates i bought from amazon are item #9860. i see that homedespot.com has two grates with item #9860. one is steel, and one is cast iron. that's not very nice. i spent a good amount of time on the phone with weber before my purchase trying to make sure that item #9860 was the cast iron. it looks like they are, some of the time. oh well. they were only 25 bucks or so, and i'm still happy with them. but i think i'll have to get the porcelain enamaled cast iron soon too. the moral of the story: make sure you know what you're ordering.

'zactly. if the fish isn't good enough to just put a sear on it, you shouldn't be eating it. that accounts for about 99% of the "tuna steaks" that are served everywhere on top of pasta and on sandwiches. personally, i prefer it raw, with perhaps a super-light sear. or out of a can.

as a correction, i'm told that the River Palm Terrace does indeed serve dry-aged steaks.

if only they would package cereal in zip-lock bags, as they do sliced deli meats. i've found that cereal will stay fresh for years in a zip lock.

as for wines, i'm in for the usual suspects: a couple of bottles of prosecco to start, a bottle of pedro ximenez for dessert. and probably a few non-descript primitivo for the middle, because i love those big fat jammy freaks.

rosie bad!!!

aw lou. we didn't forget. hey, i didn't recommend anything!

frank, welcome to egullet. and i'm glad you enjoyed Mignon. one comment: i think the beef is wet-aged, not dry-aged. i've found a very noticable difference in the results of these two processes as i've been eating more steak this year than ever before. but, i'll still say that mignon is serving a great product at a great (BYO) price. i had dinner at Morton's tonight, and i think they wet-age as well. along with the River Palm Terrace (and Ruth's Chris and F&J if i'm not mistaken). that said, i wish there were more restaurants in NJ serving dry-aged beef. steakas links to a great thread above about steaks in NJ. link. p.s. i love keens and i love that mutton. a great place, and to my mind, one of the most enjoyable steakhouses in midtown. but, i'll probably concentrate more on Wolfgang's, which recently opened on 32nd and park, and on which there's a big thread. but if i'm going to the garden, there's no way i don't go to keen's. no way in hell.

well i was on my way there, with all good intentions, and ended up at Mortons. this might take longer than i thought.

i give a couple of bucks. big deal. everyone wins. any additional thought at the point of purchase isn't worth the time, imo. when i doubt, give people money. i've found they like it, and they remember it.

do you TOUCH THEM!!! DO YOU TOUCH THEM!!?????!

McDonalds continues to not ensure the health of their customers.

she's good. she's very good.

oh dear. don't tell me you're peeling the shrimp before buying them too.

reesek must have been shopping there a lot, pulling off those stems again.

you certainly do seem to be preoccupied with germs.