ranitidine

The long gone Chick's Inn in New Brunswick, N.J. used to serve a mean and delicious Singapore Sling. I can't believe how we used to throw them down. And, believe it or not, we rarely threw them up. The bartender, Chet, always told us when the ABC inspector was visiting and apologized for not being able to serve everyone that night. And if the ABC inspector heard you offer to buy an underage friend a drink, he would blow his nose loudly so as to warn you off.

Do what I do. Stay home, lock the door, draw the blinds and sit on your couch with a shillelagh on your lap.

...have bread in the toaster while reading the egullet board.

Champale.

Yes, Natty Bo was about all you could get at Memorial stadium. Blech! We used to drink a beer an inning and they got easier to choke down after the first two. Didn't the owner of the team own the brewery too?

Kit--You're ahead of the times! By the way Laura, the late, lamented Garden Cafeteria, located at the corner of East Broadway and Rutgers Street (now the location of a really good dim sum restaurant) used to serve rice pudding both ways. One could choose the loaf or the creamy style.

Sandy doesn't emphasize the popularity of these mushrooms enough. Grandma Fran would always serve them as an hors d'ouvre at Thanksgiving. They would go so fast and in such quantity that it was hard to leave room for dinner. Sandy has stopped making them because the crushed Ritz crackers made them too salty for her. But, don't they make a lower salt Ritz cracker these days?

Sandy favors Old Chatham, which is made from sheep's milk. She considers it the richest and creamiest she's ever tasted. It comes in plain and maple. I enjoy it also. Generally, however, we eat Stonyfield non-fat. Chocolate Underground is a big favorite around here. Unfortunately, they discontinued prune whip, Tropical Fruit (orange-pineapple) and cherry vanilla.

Sandy and I just looked through our decent collection of history of NYC books, but could find no reference to the dish.

Just remembered Barbara's Pen & Pencil, in an alley around the corner from The Newark News. Not only was it the first place I ever had that signature Newark dish, Chicken Murphy, but it remains the best. Also, The Treat, near the Mosque Theatre, later Symphony Hall, where all the politicians used to dine.

I think that the lower carbohydrates may mean lower alcohol content. Another reason not to bother with the stuff.

If that's the case, why did you choose Congee Village for the eGullet banquet? Obviously because she wanted to hear Wilfred sing.

C'mon. Don't you like beer-flavored water?

All right, I confess.

No, we were on our way to the subway after buying the prosciutto for Sandy's bread for tomorrow's bakeoff.

rstarobi--Thanks for the info. Are the unpasteurized brews the ones that are cloudy in the bottle?

Passed by today. The sign said late 2002. There did seem to be people working inside.

What is the rationale for pasteurizing beer? I know that for milk and fruit juices, it's to prevent bacterial infection. But is that a consideration in an alcoholic beverage? I do know that unpasteurized apple cider will turn hard. Is there a fear that beer will become more alcoholic or turn vinegary? I would love to know.

No, Stash's in Newark or very near Newark, but definitely not in Linden.

No, you're not the only one to remember it. What about Stash's, the first place I ever had peel your own shrimp and The Roscommon House, also a place with great shrimp that never replaced the outside part of the restaurant that was burned in the riots?

Champale.

I'm looking forward to your results. I type this as I am finishing a bottle of Brooklyn Black Chocolate Stout.

Yes, its too much money chasing too little product. People who don't like zinfandel probably don't like Sam Fuller movies either. Well, I'm not hung up on subtlety.

Pan--Thanks for correcting my thpelling.

I love Japanese noodle dishes. There is a little place on West 56th Street, between 5th and 6th, on the south side of the street just in from 6th, that seems to attract Japanese students and serves a very wide variety of noodle dishes. It does close early, however--between 9 & 10 PM, I believe.