tommy

yup. sounds like the same menu as the hoboken location. i can only hope the margaritas are as good (and that they're still good at in hoboken). Baja special is described as: "A feast of fajita beef, chicken, and shrimp on a bed of lettuce, topped with onions, tomatoes, peppers, sour cream and quacamole. Served with rice, beans and flour or corn torillas. The perfect combination to explore the best of Baja!" i recall some of the shrimp as shrimp parm.

old thread, but i'm hoping people have some additional input on Point Pleasant. at some point i'll be making the trek down the parkway. has anything notable sprung up recently? i'm perfectly happy eating at Mike's Subs breakfast-lunch-and-dinner, but i'm hoping to mix it up a bit.

where do all of the displaced workers go for jobs?

it seems to me that if you have three hours to boil ribs then you have 3 hours to put them on the grill at 200 degrees. i've never done a side-by-side taste test, but i'm guessing the latter would produce a better product. i've only heard of people boiling ribs when they want to save time. this 3 hours business sounds a little odd.

always brine your shrimp. not for long, but let 'em sit in a bath of salt water. now i always brine chicken. with good results. i've never noticed a huge change in texture. surely chicken parts sitting in a salt water solution at home for 2 hours doesn't compare to the chemical injected birds that you probably don't like from the store.

trish, i think your son and his buds will appreciate Plataforma more than wolfgang's. and it's a hell of a lot cheaper.

i saw this on TV (so it must be true). seriously though, it was some sort of show that was featuring luger's. they talked about the aging process and their meats and the cooking process: out of the heat, sliced immediately, slathered in butter, back under the heat, then off to the table.

This didn't appear to be the case. in my experience at Churrascaria Plataforma, and at every rodizio, this has been the case.

aqua grill is on spring at about 6 or 7th i think. worth a try. outdoor seating during nice weather might be a plus. Pearl oyster is on cornelia off of 6th ave. small place and generally packed. i've heard mixed reviews. seems that everyone wants to think it's the bee's knees, i suppose because they waited so long to get food.

i'm a big fan of oysters in my bloody marys. in a shot glass, of course. Amazing how we could agree and completely disagree all at the same time because I can't imagine ruining either the oyster or the bloody mary by shoving them together into a shot glass.

by "not the best use of an expensive cut of meat" do you mean "not the best use of a cut of meat that's not fatty"? i hope so, because the expensive doesn't bother a lot of people. i mean how much money are we talking here? on another note, i think people buy baby back ribs because they think they're supposed to. they think they're better. they have no idea why, or when they might be better, nor do they care. kind of like the way i buy Dell computers. probably not the best. not the best value. i don't get what i really need at the end of the day. but "they" say i should get Dell. luckily we know better (and we know not to ever use canned beef broth), and we can snicker from the sidelines whilst throwing our 7 lb picnic into the smoker or weber.

where is this stuff from? do people actually eat this sweet gloppy stuff in some part of the world? i don't mind sweet foods. i think some american-thai dishes are quite sweet. however, i'm used to a bit more balance with acidity/heat than what i saw here. and, more importantly, the dishes seemd *over*-sauced.

receives a "good" in tomorrow's NYT. i thought the food was overly sweet. i'm hoping it was just my selections, as i want to like this place. the salt corn was fun and delicious. the pan fried fish was good, but sweet. the sweetness would have been completely bearable, and acceptable, had it not been for the next two dishes, which were also sweet. fried cauliflower was really good, served in a sweet chili sauce. sichuan style chicken was drowned in gloppy sweet sauce. had the sauce been drizzled on the dish i would have been much happier. i'm hoping the trend here isn't sweet gloppy sauces drowning meat and vegetables. if so, i'm not going to like this place as that's not my thing. i'm looking forward to more reports so i can order a bit better.

i'm a big fan of oysters in my bloody marys. in a shot glass, of course.

i'll second that. they handle their oysters well, and they're always top notch. but everyone, please, just stay away and continue to bash the place so that i can always get a stool when the spirit moves me. regards, tommy

i haven't given it any thought (except to the extent that i say "wow, that was expensive" when i fill the tank from empty), and it certainly hasn't changed my dining or driving habits. my driving habits aren't all that extensive. i use about 2 tanks a week.

i'm still waiting for advice on my 2.5 lb lobsters, which are now 4 lbs each.

cuz people who live in JC generally don't have beach houses.

that's a good one and i'm mad i didn't think of it.

yip. and you're not alone. there's a stat somewhere, i'm sure, noting what percentage of bottle are consumed within, say, 1 year of release. i'm guessing that's a pretty high number.

excellent work curlz. i'll post some thoughts when i get a chance. overall, it was a great dinner and a great time.

it's been a while since you've been hungover, yes?

Natto? I mean except for stoned Japanese people... ok. let me qualify that with "fast food". or "greasy food." chicken wings rule. and they rule even more when you're drunk and/or stoned. so to think that they can't produce wings good enough for those drunk/stoned people is simply amazing. although i don't know if i'd like the pizza at this point drunk/stoned. in college, however, there was nothing better than a dominos peppers/pepporoni after a few long pulls off the water bong.

i can't think of another food that even stoned people don't like.

they're are horrible. i had them for the first time and the last time in about 1993, when they were first introduced in Rochester. i asked for spicy, which meant they put some dried red pepper flakes on them. horrible. for tomorrow's hangover, do yourself a favor and do it the right way: smoke a fat bowl.