Re: Oh no...
yoyodog
"graybeard" <gray...@invalid.invalid> wrote in message
news:s46nr551v04j42ps8...@4ax.com...
> On Tue, 06 Apr 2010 14:57:29 -0400 buRford <buR...@buR.ford.com> wrote:
>
>>I could deal with the losses of TJ, Rhodes, even Feely... but, now this...
>>may be time for
>>the panic button...
>>
>>From Rod Boone...
>>
>>"I'm not sure where being a special teams coordinator on a winless UFL
>>team ranks on the
>>coaching ladder, but it can't be too far away from where Kevin O'Dea spent
>>the last few
>>years with the Jets. He was brought in in 2008 to take over as coordinator
>>in place of
>>Mike Westhoff while he dealt with health issues, but when Westhoff
>>returned O'Dea was
>>marginalized and was a coach (but not a coordinator) on the staff.
>>
>>No longer. O'Dea has been named special teams coordinator for the Hartford
>>Colonials under
>>head coach and general manager Chris Palmer (the former Giants
>>quarterbacks coach who took
>>the job over the winter).
>>
>>'Kevin has a fantastic track record as a special teams coach and we are
>>delighted to
>>welcome him to the Hartford Colonials,' Palmer said. 'Special teams is a
>>key element of
>>the game that can make or break a season and that area of our team will be
>>in good hands
>>this season.'
>
> Drat, and I understand he was the only one who knew exactly how much
> mustard to put on Rex's pastrami on rye.
> --
> graybeard
Which REALLY explains the move. After the lapband job, Rex only puts
mustard on felafels now...
Johnctx
> Up here in New England, there are things that pass for falafel, and
> there are things that pass for pastrami. I don't much miss the falafel,
> but having lived for some years in New York City, I would kill for a
> genuine hot pastrami on rye with Swiss cheese and deli mustard, not to
> mention a good half sour pickle on the side.
Why is that?
Why does the pastrami & corned beef taste better in NYC?
Don't get me started on pizza.
papa.carl44
"Johnctx" <j...@spamtx.net> wrote in message
news:2Zidndn0AY2GOibW...@giganews.com...
It does'nt taste better....it IS better. They know how to make it. But,
the Pizza in Jersey is the best ! And around the Trenton area...the Tomato
Pie is awesome.
MZ
> there are things that pass for pastrami. I don't much miss the falafel,
> but having lived for some years in New York City, I would kill for a
> genuine hot pastrami on rye with Swiss cheese and deli mustard, not to
> mention a good half sour pickle on the side.
I just had a pastrami recently in MA that was to die for. First time
I've ever had good pastrami in that state and I lived there for over 20
years.
yoyodog
"MZ" <ma...@nospam.void> wrote in message
news:m7GdnQ-BI_7aJybW...@giganews.com...
Reminded you of Katz' deli in NY?
Michael
wrote:
best pizza... chicago and brooklyn with honorable mention to north
NJ. worst pizza: florida and california... they dont have the water
for it.
Johnny Morongo
I hear Hoboken is the underground pizza heaven.
MZ
> On Tue, 06 Apr 2010 18:48:38 -0400 MZ <ma...@nospam.void> wrote:
>
>> graybeard wrote:
>>> Up here in New England, there are things that pass for falafel, and
>>> there are things that pass for pastrami. I don't much miss the falafel,
>>> but having lived for some years in New York City, I would kill for a
>>> genuine hot pastrami on rye with Swiss cheese and deli mustard, not to
>>> mention a good half sour pickle on the side.
>> I just had a pastrami recently in MA that was to die for. First time
>> I've ever had good pastrami in that state and I lived there for over 20
>> years.
>
Place on the south shore. Pembroke I think. I'll try to remember the name.
MZ
Best corned beef sandwich I ever had was at an irish pub in downtown
Chicago. I'll try to remember the name. Pizza rules there too.
I'm not native like most of you guys are, so this is probably blasphemy,
but I'm not too keen on NYC food from what I've had. Got good italian
last time I was down there, but you can get good italian anywhere. I
guess the delis are supposed to be good and that sort of thing? And
magnolia is awesome. But I'll take Chicago or even DC over NY. And
most of the south has it all over you guys. :)
MZ
> Of course, it all depends on what type of food you want, but for me, and I've travelled
> all over, NYC has the best food... whether it's pizza, Pastrami, any ethnic food, or
> healthier cuisine.
What, pizza's not healthy cuisine?
yoyodog
"buRford" <buR...@buR.ford.com> wrote in message
news:13snr55tmk1muoc6f...@4ax.com...
> On Tue, 6 Apr 2010 18:50:59 -0400, "yoyodog" <NOS...@yahoo.com> wrote:
>>Reminded you of Katz' deli in NY?
>>
>
> Uh, Katz'... the best. Of course, a Pastrami sandwich there, is close to
> 20 bucks now.
$14.95 but still about 3 inches thick :-)
http://tinyurl.com/yb838bd
Johnny Morongo
>>
>> best pizza... chicago and brooklyn with honorable mention to north
>> NJ. worst pizza: florida and california... they dont have the water
>> for it.
>
> Best corned beef sandwich I ever had was at an irish pub in downtown
> Chicago. I'll try to remember the name. Pizza rules there too.
>
> I'm not native like most of you guys are, so this is probably blasphemy,
> but I'm not too keen on NYC food from what I've had. Got good italian
> last time I was down there, but you can get good italian anywhere. I
> guess the delis are supposed to be good and that sort of thing? And
> magnolia is awesome. But I'll take Chicago or even DC over NY. And
> most of the south has it all over you guys. :)
The South??? Are you kidding? Talk to the hand! What are you bona
fides to speak of the south in the same breath as NYC or Chicago? And
have you ever been to San Francisco? Southern fry this.
yoyodog
"graybeard" <gray...@invalid.invalid> wrote in message
>
> But thanks for posting that menu link. NOT. Now, in addition to the
> pastrami (ordered very fatty of course), I have a serious jones for
> authentic bagels, a lox and onions omelette, a chocolate egg cream
> (preferably made with Fox's U-bet syrup), kishka, a real New York hot
> dog, potato latkes, a Dr. Brown's cream soda (never could get into the
> Cel-Ray), cheese blintzes... I think I'm about to cry like a little
> girl. Good thing I'm going to be on Long Island on Monday and Tuesday of
> next week. I've heard that they might have a couple of Jewish style
> delis out there too.
> --
> graybeard
It's my pleasure to tickle your taste buds gray... but that's ALL I tickle!
papa.carl44
"MZ" <ma...@nospam.void> wrote in message
My wife is from North Carolina...we used to go down there and the Pizza was
some bread crap with spaghetti sauce and ground beef on it. Now, they have
a small chain of "Jersey Pizza" stores in town. IF, and if you like certain
Southern food...it's good, I like it when we go visit, but half of my weight
problems came from eating it regularly when she cooks it, and she can cook
it really well. Grits every morning, fried chicken, lots of collard greens,
and mustard greens and kale. But her chicken and dumplings can't be
beat...plus she makes a very good smoked pulled pork...I got into the smoker
thing and she does the rest....but still....NYC food is fantastic, and
Central Jersey thin crust tomato pies ! I can eat Italian and Mediteranean
forever....the Southern stuff gets me sick in a hurry.
Johnctx
>
> best pizza... chicago and brooklyn with honorable mention to north
> NJ. worst pizza: florida and california... they dont have the water
> for it.
Chicago, ugh, too much f***ing cheese.
I'll have to try NJ next time I am there. I crack up that people from
the Bronx that re in Westchester & Rockland swear they can taste the
difference.
Do I dare start talking about egg creams?
:)
Johnctx
huh?
:)
Johnctx
You mean like New Orleans?
You can get a great meal in most big towns. You have to pay attention
in Florida because most restaurant suck.
Steakhouses piss me off.
While I am at it I have a question. I tip 20% in cheaper restaurants
and bars. The waiter would have to be atrocious not to get 20% from me
because they just don''t make as much. I have a problem at high end
restaurants with similar, often less work, tipping 20% on 250-300 meal
especially if wine = $100 of the bill. Unless I am a regular then I tip
because I know I will get seated.
Thoughts?
yoyodog
"graybeard" <gray...@invalid.invalid> wrote in message
> --
> graybeard
Bagels? Ever been to Montreal? Those are more like a real Eastern European
bagel unlike the very bready NY bagels... Yup, Montreal of all places...
http://tinyurl.com/2l8ws8
yoyodog
"graybeard" <gray...@invalid.invalid> wrote in message
> On Wed, 07 Apr 2010 09:53:48 -0500 Johnctx <j...@spamtx.net> wrote:
>
>>While I am at it I have a question. I tip 20% in cheaper restaurants
>>and bars. The waiter would have to be atrocious not to get 20% from me
>>because they just don''t make as much. I have a problem at high end
>>restaurants with similar, often less work, tipping 20% on 250-300 meal
>>especially if wine = $100 of the bill. Unless I am a regular then I tip
>>because I know I will get seated.
>>
>>Thoughts?
>
> sometimes a bit more for truly outstanding service. For a low cost meal
> the percentage goes out the window, for example, if my breakfast only
> comes to $11 and my table service was good, I will leave a $3 tip.
> Expensive meals are always a tough call, since you tend to think you are
> rewarding the server just because the restaurant has high prices. If
> it's a large party, then 20% because obviously the server has to do more
> work, but if it is only the 2 of us for $250, then I have no problem
> rounding up to 16 or 17%. I rarely leave a substandard tip, and then it
> has to be due to the server's attitude, not the quality of the food.
> --
> graybeard
If you feel 20% is too much, in NYC an easy calc is to double the tax and
round off upwards to the nearest dollar.
A $30.00 dollar lunch bill is $32.48 with tax (@ 8.25%) so that works out to
$2.48 X2 and rounded off to 5 bux. Works out to around 17-18%.
MZ
Haven't been to SF. But I hate rice-a-roni. That counts, right?
MZ
NC isn't south. It's even got "north" in the name. :)
MZ
Haha I thought I was the only lunatic like that.
I tend to tip 30-50% at pubs if I'm not drinking. You know, crap food
where the check is like $10 per person. If there are drinks, it usually
ends up closer to 20%, although I have regular hangouts that I'll tip
the people more because I know them. At higher priced places, I'm the
cheapskate, even though they end up getting just as much from me as the
lower priced places for the same amount of work. And if the waitress or
bartender gives me a deal (eg. won't charge me for beverage), I add the
price of the freebie to the tip.
MZ
Also, if you're eating at a bar, you're paying for the seat just like
everyone else, even if you're not drinking. If it's a full bar, you pay
based on how long you're there. I remember watching the game at Seau's
bar in San Diego a few years ago and I left like a $20 tip on a $15 check.
papa.carl44
"MZ" <ma...@nospam.void> wrote in message
I'll give you an address...you show up and tell them it isn't the South.
May you rest in peace.
papa.carl44
"yoyodog" <NOS...@yahoo.com> wrote in message
news:hpgtki$9rp$1...@news.datemas.de...
I like Ben's Deli too....46th street?
Johnny Morongo
<g>
papa.carl44
"papa.carl44" <papad...@nospamverizon.net> wrote in message
news:ZOCdnXzTbM-N1iDW...@giganews.com...
38th Street....I think it might be Cohen's on 46th...my memory fails me....I
like a lot of them...but Ben's is on 38th.
Johnctx
>> and bars. The waiter would have to be atrocious not to get 20% from me
>> because they just don''t make as much. I have a problem at high end
>> restaurants with similar, often less work, tipping 20% on 250-300 meal
>> especially if wine = $100 of the bill. Unless I am a regular then I tip
>> because I know I will get seated.
>>
>> Thoughts?
>
> sometimes a bit more for truly outstanding service. For a low cost meal
> the percentage goes out the window, for example, if my breakfast only
> comes to $11 and my table service was good, I will leave a $3 tip.
> Expensive meals are always a tough call, since you tend to think you are
> rewarding the server just because the restaurant has high prices. If
> it's a large party, then 20% because obviously the server has to do more
> work, but if it is only the 2 of us for $250, then I have no problem
> rounding up to 16 or 17%. I rarely leave a substandard tip, and then it
> has to be due to the server's attitude, not the quality of the food.
I agree about the 20% on a $3.00 meal. It means a lot to those people
to get a 1.5 over 60 cents. All they have to do is be nice.
Gray, I am with you on the attitude the waiter doesn't cook it but if
thy are indifferent then why should I care?
Johnctx
20% is too much when for a party of 4 the bill is 250+. That brings up
another question do you tip before or after tax. I usually just tip off
the bottom line so even at 16-17% I am close to 20%.
Johnctx
I watch the Jets at a pub as i don't have Direct TV. I am amazed at
morons who sit at a bar for three hours, eat a sandwich and drink 14
iced teas & tip $1.
Great story is how one day this guy is sitting there with 5 different
fantasy football sheets in front of him-- pre-wireless-- and when the
barman changed the TV to the Jets this guy starts whining that he had
Tom Buerlein in the game that went off. The barman was polite & told
him if he turned around that game was over h is shoulder. After 5
minutes of bitching the barman screams at the guy, "you can shut up or
take your $1.75 coke & get the F out of here."
Michael
> Michael wrote:
> > On Apr 6, 6:12 pm, "papa.carl44" <papadotc...@nospamverizon.net>
> > wrote:
> >> "Johnctx" <j...@spamtx.net> wrote in message
>
> >>news:2Zidndn0AY2GOibW...@giganews.com...
>
> >>>> Up here in New England, there are things that pass for falafel, and
> >>>> there are things that pass for pastrami. I don't much miss the falafel,
> >>>> but having lived for some years in New York City, I would kill for a
> >>>> genuine hot pastrami on rye with Swiss cheese and deli mustard, not to
> >>>> mention a good half sour pickle on the side.
> >>> Why is that?
> >>> Why does the pastrami & corned beef taste better in NYC?
> >>> Don't get me started on pizza.
> >> It does'nt taste better....it IS better. They know how to make it. But,
> >> the Pizza in Jersey is the best ! And around the Trenton area...the Tomato
> >> Pie is awesome.
>
> > NJ. worst pizza: florida and california... they dont have the water
> > for it.
>
> Best corned beef sandwich I ever had was at an irish pub in downtown
> Chicago. I'll try to remember the name. Pizza rules there too.
>
> I'm not native like most of you guys are, so this is probably blasphemy,
> but I'm not too keen on NYC food from what I've had. Got good italian
> last time I was down there, but you can get good italian anywhere. I
> guess the delis are supposed to be good and that sort of thing? And
> magnolia is awesome. But I'll take Chicago or even DC over NY. And
>
> - Show quoted text -
i've had the best corn beef sammiches that NYC and NJ have to offer.
the best corn beef sammich that you can get as far as the places i
have been to is from a place called noas ark in teaneck nj
Michael
what the hell ???? where did you eat in NYC ??? a crappy clip joint on
46th st ??? i been in just about every major city in the us and
sampled the vittles. over all, nyc and cicago are the best two us
cities for over all quantity, quality and variety. i would not even
include the south other than new orleans and major cities in texas.
texas only gets a mention for beef/bbq. new orleans has good eats,
but most is creole and they cant match the volume of places in nyc and
chiago. it also smells like piss there during the turist season. the
west coast, especially frisco has my favorite sushi places. dc also
has an impressive bunch of places in both quality and variety. i also
like new englad for lots of cozy sea food places. the coast of maine
has some of the most quaint and memorable places i ever ate at. open
hearths and fireplaces and so on with freshly caught eats
MZ
lol other than? That IS the south. You didn't think I meant florida,
did you? :)
> texas only gets a mention for beef/bbq.
Psssh. Texas has mexican (better than Cali). Texas has "southwest".
Texas even has seafood on the gulf side. And they do a lot of things
with beef aside from just steaks -- ribs/brisket/chicken fried steak/etc.
> new orleans has good eats,
> but most is creole and they cant match the volume of places in nyc and
> chiago.
Creole? More than just that. They friggin rock with seafood. And the
oysters and shellfish are insanely cheap and good. New Orleans has to
be mentioned with all the other top cities in the country, even though
it's only a small fraction of the size of places like NY and Chi. Bonus
points for that.
> it also smells like piss there during the turist season. the
> west coast, especially frisco has my favorite sushi places.
I'll give you that, but I haven't been that far north in california.
> dc also
> has an impressive bunch of places in both quality and variety. i also
> like new englad for lots of cozy sea food places. the coast of maine
> has some of the most quaint and memorable places i ever ate at. open
> hearths and fireplaces and so on with freshly caught eats
Interestingly, one of the best restaurants in Maine is in bar harbor,
and it's a texas BBQ style joint. Owners are Okies. I forget the name
of the place. I haven't been there in nearly a decade. Overall,
though, I lived in Maine for a few years and never once thought of it as
a good food state. When you think of Texas, that's all you think of.
And so do the locals, evidenced by their size.
Harlan Lachman
<b92e0e32-e98f-404e...@11g2000yqr.googlegroups.com>,
Michael <mjd...@verizon.net> wrote:
Michael, this is another one of your off the top, unthought out
responses which is plain wrong.
In your list, how can you leave out the the incredible mexican
restaurants in Austin and San Antonio. And, it sounds like you never ate
in NO which has incredible cuisine from Oysters to French to Italian
which, last I heard were not creole.
BTW, the difference between Montreal and NYC is that bad restaurants in
Montreal are much better than good restaurants elsewhere. And the good
ones are as good as any. So if you ever want to go to a great city for
food...
But mostly, most regions of our country have at least two cuisines that
due to our melting pot immigration that will get you fat with incredible
smiles on your face. While I have never had decent Mexican food in my
state, there is incredible Italian, fusion, and bistros to those who ask.
h
Michael
> In article
> <b92e0e32-e98f-404e-a8ef-62a167882...@11g2000yqr.googlegroups.com>,
>
> - Show quoted text -
harlan...agree with the tex-mex in the lone star state. still, i'd
put beef and bbq ahead of mexican as the state food of texas... i'v
actually been to montreal, but only once... i went there for spring
break when i was a jr in college. loved it. i did not have the
chance to do too much exploring as far as the vittles go, but all who
have been there rave about the eats.
Johnctx
& it has the best cole slaw as well.