tommy

rut-roh. the current egullet darling! buckle up. smallish bar for eating i'd think, especially if it's crowded with people waiting for tables and going to the restroom.

as my approach continues to morph, i've done away with the cornmeal-on-the-peel, replacing with a dusting of flour. also gone, for now, is the fresh muzz. i'm on Miller's low-moisture muzz now, and getting what i feel are better results. i'm getting the dough much thinner as well. the flavors are clean, bright, and distinct. i don't know if i've got anywhere else to go with this version of pizza a far cry from my first attempt over two years ago, which was more like a teenager having sex: i just wanted to throw everything at it at once:

i'm thinking that the people who are buying TBC and Lost Vineyards and bragging about the price are people who generally aren't buying a lot of wine anyway. i have to question how much influence they have on the market and on vineyards. i'm probably an exception, but it's safe to say that my purchases of TBC and LV didn't really lower my monthly wine bill.

Hmmm, I don't seem to have any problem with Chuck, as my neighbor is the bottling line supervisor for the swing shift...but then again, is that good? in NJ it's available at only one chain (of which there are only 3 stores) and at only one of those stores. retarded for sure.

i don't doubt your experience, but i've not found that to be the case across the board. so much of their stuff is produced by other companies and packaged for them that i have a hard time seeing that possibilty. i've bought pasta and jarred peppers and produce and bulk ribs and pork butts there and have been very pleased. i wouldn't go there for anything that needs to top-shelf, but that's not the point of the place. on a different note, stay away on the weekends as it's a zoo.

good question. for me, i think vegetables in their natural state are fresher than pre-cut. pre-cut anything, in fact, loses something to my mind. if there's no sacrifice in quality, i don't mind spending an extra dollar every now and again if it's going to save me time. my time, to me, is quite valuable. as you suggest everyone places a different price on their own.

unlikely, as it was just released in NY a 2 months ago or so. as far as the issue with Chuck, that's a wine that for all intents and purposes isn't available in NJ and NYC. if these guys at Lost Vineyards have enough juice, and can get through whatever red tape they have to get through, i'd hope they'd go national.

if you get to the Paterson market, it's worth your while to stop at Corrado's, which is 2 minutes away. they have a great cheese selection, and really good deals on produce. i do think the meats are reasonably priced as well, but i can't guarantee that. they also have a huge building for beer/wine making, which might be of interest. the attached liquor store, however, is completely useless, focusing on run-of-the-mill crap wines at high prices.

you remind me of something i wanted to mention. i would think that this stuff is easier to come by than chuck, as they most likely don't have the same retarded distribution deal that chuck has.

lower standards as far as freshness/quality/etc not true of any korean (or indian, for that matter) grocery stores i've shopped at in los angeles or denver/boulder. exceptions are everywhere in life. however, i stand by my comment, especially considering i shop at the korean market than jon mentions.

couldn't resist picking up a bottle of this stuff giving it a try. had the rose. they also have a red and a white. from Portugal. at first, i wasn't sure i liked it. but i think that's because i expected it to be sweeter. in fact, it's not overly sweet at all. and it doesn't have that stemmy/tannic flavor that so many inexpensive roses seem to have. perhaps that's by design, but for a summertime quaffing rose, i'm not a big fan of that style. bottom line, this is a fun quaffing wine, with just a tad over 10% alcohol. oh, and it's $1.97 a bottle. this stuff will definitely be making an appearance at my next summer party. and it was quite satisfying buying a case of wine with the change rertrieved from my car seat. for those in northern NJ, it's available at Home Liquors in Hackensack, a store most known for moving incredible quantities of Old Milwaukee 30 packs.

lower standards as far as freshness/quality/etc.

whole foods definitely carries prime meat. 20/lb sounds like the right price for the prime stuff. either way, that's the going rate at most places, but if you find it cheaper, let us know. (some whole foods are carrying dry aged prime meat as well, which i haven't tried, but will soon). that said, the farmers' market in Paterson has some really inexpensive meat (not sure if it's prime). it's not all that far from montclair if you're looking for bargains. info

it's 6 bucks a 6 pack in NJ and 4 bucks a pint in NYC. Eh? Going rate here is $7 a 12-pack for bottles. lucky you. enjoy your yuengling! and where is "here"? i might go there.

i find it interesting that the Times' explanation of the rating system states that price comes into consideration as well. how, i have no idea.

probably because it's easier to remember, and relay, the amount of stars a restaurant got than it is to remember/relay an entire review and your interpretation of the author's words. ratings, whether they be stars, points, or "unique visits", are a pretty big part of our culture.

i think the answer must be quite the opposite: the bread is so horrible that you can't wait to order and anything will taste good in comparison. stroke of genius.

that was part of the joke. C'MON PEOPLE. TRY TO KEEP UP WITH ME HERE.

why do the people at the drive-through speaker ask you want you want, and then you tell them, then they stop you mid-order and ask you what you just ordered, and then you're finally done and they read it back and it's all wrong, and you have to start over, and then you drive out and the wrong stuff is in the bag anyway? just wondering.

the quick answer is that not everyone can debone-deskin in a heartbeat. and others don't care about the extra 2 dollars. my question is why not leave the bone on? well, for most applications at least.

haven't had it yet. was it saucy? as far as i know, buns don't come with the ruby pork either. it's something that you order on its own. i too had an excellent meal there last night. pan fried wontons, preserved greens with lima beans, and the most excellent but not on the menu pork with cucumber. the preserved greens were incredible. cecil told me that it's basically peasant food. the greens would come from the tough, inedible outside of what ever plant, and people would salt and pickle them so they could eat them a few days later. excellent.

this explains why McSorley's is practically undrinkable.

it's 6 bucks a 6 pack in NJ and 4 bucks a pint in NYC.

do a slow sear, as outlined somewhere on egullet. you'll be very pleased you did.

i'll throw in a vote for "felt cramped at Babbo but never at Jean-Georges". if we're taking a poll, that is.