tommy's Profile

Title Last Reply

250,000 for a kitchen remodel sound OK ?

Sounds like she wants a check. I'm always amazed when people are criticized for earning and spending their own money.

Sep 24, 2012
tommy in Food Media & News

You get what you pay for

I'm Fully aware of "lists." What theme are you talking about? Why do you insist that chow hounds are comparing foie gras to BBQ and dismissing BBQ? Why is it not clear that Antica Pizzeria da Michele can be considered as one of the best restaurants in the world, perhaps even by these lists you reference, and at the same time dismiss the opinions of people wholesale because they enjoy it and find it "worth it?". LOL!

Sep 24, 2012
tommy in General Topics

You get what you pay for

Nobody is talking about comparing different cuisines. Apparently you don't think some pizza places, for example, are widely accepted as being better than others. I, like, Harters, and I would suspect most of the planet, do not agree. However, I would like to not be able to understand or acknowledge the difference between pizza at Famous Original Rays and Keste. Life would be much more simple.

Sep 24, 2012
tommy in General Topics

You get what you pay for

Really? you can make that broad sweeping generalization? you don't believe that there are some restaurants across the globe that are considered better than others? Perhaps someone who hasn't had the opportunity to travel and experience these restaurants may believe this to be the case.

Sep 23, 2012
tommy in General Topics

Pizza Stone ... Which one?

I wrote a nice lengthly response and then clicked on an ad or some crap and lost it.

Anyway, the thrust of the post-gone-missing is that I have been using 2 stones for some time now with pretty good success. I have two ovens and the stones are on the second from top rack in each. I suspect you will have improved results even with one oven, a stone near the top and a stone on the bottom.

Sep 23, 2012
tommy in Cookware

Great Pizza! [Porta in Asbury Park]

I took issue with the description as "gourmet." It's Neapolitan-style pizza. This ain't Wolfgang Puck. I loved the pizza. They do a very nice version of Neapolitan-style pizza. And will love the octopus when I can get it. However, they don't offer it during weekend lunches (or at all on weekends?) which pretty much means I'll likely never have it. Shame on them.

ETA, regarding AP restaurants, I'm largely impressed with the offerings on the boardwalk. When you compare those restaurants to those on the other jersey shore boardwalks, they are head and shoulders above (but I can appreciate a slice from the Sawmill at 1 am, on the rare occasion these days that I'm still awake or hungry or on the boardwalk at that time) . Destinations in and of themselves? Not to my mind. Have I driven 1+ hours to AP several times and enjoyed them and my time in AP? You betcha. Do I wish the Fastlane still had the type of shows they used to? Absolutely. Wonderstuff/Dramarama in 91 or so. Great bill. Amazing show. Jah Wobble with special surprise guest Sinead O'Connor around the same time. Outstanding. I didn't eat in AP those nights, that's for sure.

Sep 22, 2012
tommy in New Jersey

Great Pizza! [Porta in Asbury Park]

There sort of is, but once you repeat the same question 3 times 3 ways, people might start to figure that you just don't understand how the world works.

Sep 22, 2012
tommy in New Jersey

Great Pizza! [Porta in Asbury Park]

Case remains open, I believe.

I used to BYOG. It worked for me.

Sep 22, 2012
tommy in New Jersey

Great Pizza! [Porta in Asbury Park]

This has been a fulfilling discussion. Thank you very much.

Sep 22, 2012
tommy in New Jersey

Great Pizza! [Porta in Asbury Park]

You ask the question "who wants to drink wine out of water glasses.". We answer with "much of the wine-drinking world.". Just trying to shed some light on what you feel is an egregious oversight on the restaurant's part.

Sep 22, 2012
tommy in New Jersey

Great Pizza! [Porta in Asbury Park]

Yeah. I have a collection of amounts to jelly jars from which we will enjoy wine with burgers, pizza, whatever it is we're eating in a casual setting. It actually adds to the dynamic and enjoyment.

Sep 22, 2012
tommy in New Jersey

Great Pizza! [Porta in Asbury Park]

What "nice" bottle were you planning on ordering? Can't say I'd go here for wine, or even think that I could.

Sounds like wine glasses are more important than food, which is a shame since the restaurant isn't known for wine, but is known for food

Sep 21, 2012
tommy in New Jersey

Fresh Hatch Chiles

Something tells me it's a bit of marketing. Sure, they know how to grow chiles in Hatch. But that doesn't mean they can't grow great chiles elsewhere. Like those "jersey tomatoes" that the rest of the country seems to know so much about. I was in Sonoma, eating heirlooms picked that morning. Talking to the bartender I mentioned I was from Jersey. He said "oh, I hear you have great tomatoes there." Yeah, go to our restaurants and supermarkets and tell me that. LOL. You don't grow good tomatoes in Jersey unless you grow good tomatoes. I suspect the same goes for chiles.

Sep 15, 2012
tommy in New Jersey

Why do chinese restaurants insist on having "secret" Chinese menus their English-Speaking customers can't decipher?

You don't satisfy me, nor should it be your obligation. Thanks, though.

Sep 15, 2012
tommy in General Topics

Why do chinese restaurants insist on having "secret" Chinese menus their English-Speaking customers can't decipher?

I stand corrected. It's totally fine. LOL!

Sep 15, 2012
tommy in General Topics

Why do chinese restaurants insist on having "secret" Chinese menus their English-Speaking customers can't decipher?

Me. "no. You won't like it".check out other food websites with similar discussions. This obviously happens. I could point you to two restaurants that do this, but you don't care. I care even less.

Sep 15, 2012
tommy in General Topics

Why do chinese restaurants insist on having "secret" Chinese menus their English-Speaking customers can't decipher?

Denying service or goods based on ethnicity or religion or appearance is wrong, regardless of how people seem to want to defend it in this case.

If a taxi driver tells you that he thinks that blacks are more likely to rob and run out on a fare, would you say it's OK for him to not pick up blacks? Muslims? Whites? Ridiculous, and wrong.

Your theory on how many times dishes get sent back when a white guy insists on ordering them is interesting. Do you have any facts/numbers/statistics to back that up? You really think that someone who is going to know that there's probably a menu with more authentic dishes on it, ask for that menu, navigate that menu, and make a decision, often with the help of google on a smartphone, the staff, or against their better judgement, is then going to send the dish back and demand a refund?? How many times might this scenario have actually played out? About twice, I'm thinking.

Again, I like that there is a separate menu for more authentic dishes. It not doubt saves the restaurant the hassle of having someone ordering eel thinking it's General Tso. My issue stems not from the menu's existence, but the staff's refusal to let non-Chinese see it, or order from it.

Sep 15, 2012
tommy in General Topics

Fresh Hatch Chiles

Interesting that this article, like so many, makes no reference to the different varieties.

"What makes these chilis so special is that they’re only available once a year during the months of August and September."

That statement is a bit silly.

Sep 15, 2012
tommy in New Jersey

Fresh Hatch Chiles

There are different varieties as well. I've never shopped for them, but I'd think they'd note the variety and not just say "Hatch", as that's not all that meaningful with respect to taste and heat. But then again maybe Hatch is Hatch.

Sep 15, 2012
tommy in New Jersey

Why do chinese restaurants insist on having "secret" Chinese menus their English-Speaking customers can't decipher?

How does a restaurant lose money by allowing a customer to order what he wants or by not profiling customers?

Sep 15, 2012
tommy in General Topics

Pizza Stone ... Which one?

So you can't really speak to the conductivity of Fibrament vs a steel plate or other materials, but you can say your friends like your pizza.

I like my Fibrament. I get pizzas out of the oven in about 3.5-4 minutes. Sometimes 3. I suspect that time would drop with a steel plate.

Sep 15, 2012
tommy in Cookware

Pink Slime

Good point. It's like criticizing the company that produces the ammonia for not telling the truth.

Sep 14, 2012
tommy in Food Media & News

Pink Slime

Yeah, apparently hot dogs are OK with people too.

Sep 14, 2012
tommy in Food Media & News

Why do chinese restaurants insist on having "secret" Chinese menus their English-Speaking customers can't decipher?

I doubt very much that whatever 'secret' items only Chinese can order in any N. American Chinese restaurant is much different than what a non-Chinese can order"

You can doubt that, but experiences shared in this thread and my own suggest otherwise.

Sep 13, 2012
tommy in General Topics

Pizza Stone ... Which one?

I think the jury is still out on the idea that the porous nature of stone allows it to absorb moisture. I'm not sure I can fathom how a 600 degree stone is going to absorb water that turns to steam at 212 degrees.

Sep 12, 2012
tommy in Cookware

Why do chinese restaurants insist on having "secret" Chinese menus their English-Speaking customers can't decipher?

I believe I tripped over my wording. With respect to ritbabwh's comment "but for all you non-believers on the anglo-shunning of unfamiliar foods", it's hardly a shock that not all people like all foods.

Sep 12, 2012
tommy in General Topics

Why do chinese restaurants insist on having "secret" Chinese menus their English-Speaking customers can't decipher?

I don't think anyone has suggested that not all people like all foods or some don't care for unfamiliar foods. That's really not what this thread is about.

Sep 12, 2012
tommy in General Topics

Why do chinese restaurants insist on having "secret" Chinese menus their English-Speaking customers can't decipher?

Keens Chophouse in NYC has been serving what they call mutton chops for probably over 100 years. I suspect their servers don't deny people the opportunity to order it and say "no, you won't like it." They seem to be doing it right, and doing pretty well.

I don't think anyone has suggested that not all people like all foods or some don't care for unfamiliar foods. That's really not what this thread is about.

Sep 12, 2012
tommy in General Topics

annoying food bloggers

Do you post about restaurants on chow.com?

Sep 12, 2012
tommy in Not About Food

Pho Thai Lao in Maywood Thoughts

It's so worth it. There's been talk about the Thai dishes not being very good, but in my experience they've been a nice departure from what I feel is overly sweet Thai dishes in the area. And I've also experienced the kitchen's hospitality when it comes to making things "more authentic." A good spot, and one where you can eat very well. Service has been very gracious as well.

Sep 11, 2012
tommy in New Jersey