rockhopper

I made a big batch of sunday gravy (merkins west of -75 deg call it "spuggedy sos") froze it and shipped it to Dallas where no such thing exists. Shortbread was shipped too. I bought baking sheets at a restaurant supply store. Now my silicon pads fit! I received nuts (you are what youe eat!)

I have - several times. My father was a San Marzano guy. It's what they had in the "old country" so that's what he knew and searched out. Especially since the economic depression that started in Jan 2001 I've used alternatives - breaking my 35 year San Marzano habit. Sorry to say but there are truly horrible domestic tomatoes out there. Tutto [g]Rosso comes to mind. blech. In Southern NJ Cento products are readily available so I started using them. Actualy right at this moment Acme has them on sale and I bought several dozen cans. I don't know the original of their non Italian tomatoes. Since they are in Thorofare I'm guessing that NJ may be a partial source. Anyone know? In a typical sunday gravy you won't be able to tell the difference with or without the SM tomatoes. The "italian style" viz., plum tomatoes from Cento have the same effect. If you are making a marinara or something like a puttanesca then maybe you'll notice the difference. Actually I think I'll make a few puttanesche and let you know! disclaimer: I have absolutely no financial interest in Cento. I'm a computer consultant.

I use Cento paste, puree and "italian style" tomatoes in my gravy. San Marzano tomatoes are truly no better but they do have yuppie snob appeal for the Saint Mario crowd.

Pshaw, rockhopper: I wouldn't order a "cannolo" Actually since I never order only one the problem never comes up :)

A friend from Phillipsburg was visiting me the other day. I took him into Philly for some chow. Breakfast was at Carman's. Yes it is worth the trip - for both the food and Carman. I was prepared for some atty-tude but she was quite charming. French toast with sweet potatoes, persimmon, tangerines and brandy. zow! Chickie's deli for um, brunch. The Chickie's special is a 10 on a scale of 1-10. Can't be better. Really. (I've eaten thousands of hoagies :)). The only one I'd put this hoagie against is from Nardi's deli in Berlin NJ. The counter help was very friendly too. Down Home Diner for "lunch". I had fried chicken. Actually I was surprised at how good it was. It tasted just like I pan fried it myself. Pan fried and deep fried tastes different. It was not greasy; rather crispy. The mashed potatoes were very good and the broccoli was not overcooked. My friend got meatloaf (so we got 2 standard diner items). That was great too. It was about 7 bucks for each so that's pretty cheap. (we also grabbed some sarcone's bread on the way north to take home). For the meal between lunch and dinner. (what is that called?) and after assuring him that dog and cat were not on the menu we went to Vietnam Oh, geez is that the name? The one on the west side of the street; there is another one on the east side. Goi cuon was very good, cha gio also very good but the pho is a bit bland. The broth I mean. This was not very expensive either. We were in the mood for Italian after but were in the wrong neighborhood - at least from my experience. Is there anything good around city hall? So we went back to NJ and ate that Sarcone's bread with the meatballs and gravy I made the day before. Desert was Maalox (joke). So, my questions: Carman's is great but it's not what I can pay every day. So who has the "second best" breakfast in the city? I've not had better bread in the city than sarcone's. Who is second best? Who has your favorite pho? (the one I had was already second best)

Thanks for the link to the courier post story. It did burn down. Right now they have razed the side where Tommy's was. The photo store is still standing. Tommy's owner Bill Kistner had a good product. I'm very sorry for their loss. I hope he'll be able to reopen someplace soon. I wonder how to contact him to offer encouragement... The black horse pike place is just up the road from me in Haddonfield but I've never stopped. I'll try it now. Holly, what puts DiNic's (rtm) on top for you? I actually had a rp +greens +sp there 3 days ago. It is indeed very good. If I put Tony Luke's (oregon), Tommy's and DiNic's in a blind contest I don't know how to say which is best. Several times at Tony Luke Jr (rittenhouse sq) I've had a pretty dry pork but sometimes it's good. Here's a few random thoughts. So I'd look at the bread. Tommy's used Erlton bread (a SNJ bakery). Anyone know where the Phillys places get theirs? The meat needs to be juicy and have a slightly herby flavor - not overpowering. If you get the greens you should taste the garlic. Not in your face but there. Sharp provolone tastes very different from the, um, non-sharp?

That's Southern New Jersey. We're not a state yet but we're working on it :) I can't see the article since it's not available right now (at least for free). Without violating copyright could someone just post the list of restaurants and locations? It's been my experience that when the media from north of I-195 mentions "south jersey" they mean the shore. (There's nothing else down here right?)

So who serves Grote & Weigle now? I like Best. The ones you buy at Shop rite are a little different from what you get at a joint but are still good. Not telling you anything you don't know though John!

I may be breaching netiquette by talking about grammar but.. Cannoli is plural. Cannolo is singular. Vorrei un cannolo siciliano per favore. Dammi 20 cannoli. Same thing with ravioli. There are several kinds of cannoli. Ever hear of an eggplant cannolo? One of my measures of a good cannolo is whether they fill it when you buy it. It's like pasta; it comes out of the pot and into your mouth without sitting for 5 minutes in some bowl.

What happened to Tommy's Roast Pork in Cherry Hill. It's boarded up like there was a fire there. Now I have to go to Tony Luke's for a decent rp sandwich...

I've heard various definitions like it has to be made from the shells of shrimp or lobster. That doesn't explain corn bisque though. So, what makes it a bisque?

SethG, Looks like the turkey took a lot of effort but your posts here also took a lot of effort. Thanks for everything.

The Red Sox prevented my wife and I from going at a decent time on both days but we did go on Sunday after the game. Last year I had the lamb which was great. I usually don't roast a whole lamb myself so it was a treat. Unfortunately I was late this year and the lamb was out. Their other stuff is pretty good though. I dated a greek girl for 7 years and recipes were what I remembered. Maybe we can join you for the next event.

None of them are in Bergen co. Cherry Hill is near Philadelphia and the next town over from me (Haddonfield). I hope you're not teasing about that. I just looked at the wegmans website and I didn't see any mention of these; I guess this is "inside" information? Do you have an ETA for these?

I tried a pie there this weekend. The lady at the register was very friendly. (uh-oh; is this authentic philly?) The waiting area was chaotic though. It was hard to tell where the line was for take out, for getting your name on the waiting list and who was just hanging around. The crowd didn't bother me; it usually mean good food or good hype. Despite the friendliness of the employees (and the lack of the sound of gunfire outside) there was more than enough Philyuhdefya attytude in the crowd. I was stuck in line next to a meathead complainiing that "dere ain't no good pizza in joyzee" (wherever that is). The pizza was expensive. The crust is very thin and by the time you get to the second slice it's fairly flaccid. There sauce was pretty close to being simply crushed canned tomatoes. The mozzarella was sparse and nothing out of the ordinary. So on a scale of 1-10 it was a 6. Tony's pizza (next door to where Ramona's was and Little Tuna is) in Haddonfield will keep my business.

It is less than a mile off of 295 so that's not much of a detour unless you're taking a long route to Maine.

Who makes your favorite Mole poblano?

Here are two more in Southern NJ. Saigon Vietnam Restaurant Route 38, next to Flower World Pennsauken, NJ 08109 856-910-8090/8095; open daily. Pho Eden 1900 Greentree Road (in plaza at corner of Greentree and Springdale) Cherry Hill, NJ 08003 856-424-0075; Open daily, 9 am to 9 pm. I like Pho Eden more. The Pho is good and so are their Bun dishes and spring rolls.

What is cure81? Is that one of those "water and pork products"? (actual quote from a label). I wouldn't mind mortadella. I don't know anyplace around here that has it as a regular ingredient on an "italian hoagie". Do you? I know places where you can say "gimme a hoagie with x and y and z and etc". I wasn't describing the "italian hoagie of the gods" (like chickie's or sarcone's etc) but rather what are the outer boundaries of what an "italian hoagie" is. I think the sandwich I receive is way outside. On another planet. Rick: I've never had a hoagie from the IPB on a roll. It's a half of an Italian loaf. I get the middle size; do they use rolls for the smaller ones? And yes it made differently from Philadelpha hoagies where they lie the bread flat then pile on the cheese, meat and then the grasses, condiments - which I find a bit inconvenient to eat (if the condiments were against the bread then oil/vinegar wouldn't gush down your sleeve.

You are absolutely right about Weber's root beer. Heck, it's great even if you haven't just picked berries. I like the french fries too. Holly, I have to slightly disagree with you on the pork roll there. If it's Andrew's first time then I'd suggest he have it "trenton style" - pork roll, on a "hard roll" (trentonese for something like what you philly guys call a kaiser roll) and cheese. Maybe onions. Until recently you could buy "trenton pork roll" at Acme. It was also made by taylor. There was a place in Trenton called Tony Goes. (Unfortunately Tony has Gone). I'd get it as described above but with the additon of potatoes and peppers. I'm getting hungry now...

In Ocean City I always get Johnson's popcorn - the caramel and peanut kind. There is nothing like it when it comes right out of the kettle. The hamburger place ("hamburger construction company?") with the picture of John Wayne is where I go for lunch. I can't remember the name but when I say John Wayne hamburger my friends know what I mean (I don't even like JW very much).

I've never had a bad meal here. It's one of the best places in Southern New Jersey. Thank you for saying South Jersey; some of us have been trying to secede from Joyzy for years :) They do play the "specials game". I'm sure you've had this happen - once. They rattle off the day's specials and you pick one out since it sounds so good. And it is indeed good when you get it! But when the check comes you see that it is 30-40% higher than the most expensive thing on the printed menu. If it were roasted great auk or south african penguin dumplings then maybe you'd be prepared for the price hike but if it were everyday menu ingredients you get a bit steamed. A simple "how much is it"? will fix that.

Sorry, I've been busy lately so Im finally following up. I was talking about the unspoken "contract" when the menu says simply "italian hoagie" and nothing else. What I expect in this area is an Italian roll (ok, hoagie roll) that is not soft like wonder bread. The rolls from Sarcone's eveyone mentions are perfect. The bread used for the hoagies at the Italian People's Bakery on Butler street in Trenton are even better. The meats can vary a bit. Genoa salami, capocolla (btw, colla is neck and capo is head = top of the neck), maybe the peperoni with a 4 inch diameter - not the pizza topping, infrequently Prosciutto (but very welcome) and some flabby boiled american pig product in lower end stores that I think they call "boiled ham" or "domestic ham". (I take that off and give it to my cat Giacomo). Holly mentioned Chickies. (I laughed a bit at the spelling of cotechino as coteghino. Its as if we started to spell door as doh-wer since the current president is from texas.). The cheese is probably provolone - most likely mild unless you ask for sharp. Finally some kind of lettuce (usually shredded), onions, tomatoes, olive oil and red wine vinegar and oregano. Ok at least that's what *I* expect. rant begin How about mustard AND mayonnaise insead of the oil and vinegar and oregano. How about some annato colored cheese food product? How about just Genoa salami? (I guess they thought that makes it an italian hoagie). I didn't open the package until I got home and I was dumbfounded. On the paper wrapping it said "italian" so there was no switcheroo mistake. What would you do? Drive back and say "you can eat this mess"? Throw it away? Hold your nose and eat it? rant end Now if the menu listed the components and said this was their take on "italian hoagie" then you're forewarned. It's also not like saying "give me a hamburger" which you *know* varies everywhere. Burger Barf built their businees on "have it your way".

This probably sounds like an obvious question but... When you go into a Delaware valley hoagie joint and the menu says "Italian Hoagie" what do you expect to get? Ok, meats, cheese, grasses, condiments and bread - but what kinds? What do you think makes it Italian vs. regyuhluh? What would make you ask the preparer "What the xxxx is this" if you found it on your "Italian Hoagie"? (Your choce of xxxx). How would you define a bad italian hoagie? I had an interesting experience today. It was cold and wet and I didn't feel like driving to Nardi's to get what I think is one of the best hoagies around so I went to a closer "Italian deli". I'll tell you about it later.

I suppose the N in NJ means north. They list only 2 places south of the New Jersey/Joizey border (I-195) and those are in a shore resort.