Morton's Steakhouse now has a "blog".  The blog is called "The Best Steak Anywhere", which is their (new?) registered trademark.

See also this updated comparison of Pepperidge Farm and Martin's: click me.

Pepperidge Farm (until this very moment, I always thought the company name was something that sounds like "Petrich Farmz") will have you believe that they remembah, and they might very well remembah.  Who could challenge that statement.

Edit: I put these to the test with some real sliders.  Click me!

I've complained about it before:  restaurants butchering language, in general ("grille", "pizza's", etc.), and worse than that, butchering language to the point where they are possibly misrepresenting the quality of their beef.  e.g., using words like "prime" to describe their steaks or burgers, steaks and burgers which are most likely not USDA Prime.  "Aged" is a good one, and near meaningless unless prefixed with "dry-" or "wet-", as well.

Taken at Bottle King, Glen Rock, NJ...

A reader of t:e, "Tentman", prodded me for months to try this small hamburger place in Ramsey called Jersey Burgers.   Of course, I was skeptical.  It took months before I made time to give it a whirl, but I'm glad I did.

I don't, either.  Why is it, then, that every couple of weekends I wake up to a monstrous green-colored bag (green colored, not to be confused with green environmentally conscious), filled with 1 ounce of their newspaper and over 2 pounds of advertisements and circulars?  Surely the Bergen Record knows that I don't subscribe, since, well, I don't, and I've called them several times reminding them of this fact, and they don't seem to deliver their paper to me any other day of the week.  The reason to my mind is simple...

Updated with results of cooking an actual pizza...

I've been wrestling with various approaches to getting high temps in my oven, which might approximate those of a wood-fired brick oven.  For Neapolitan-style pizza, obviously.