DEFCON Creator
05-31-2006, 08:11 AM
For the true Mecca for artery blockage, when in Jersey, stop by Jimmy Buff's Hot Dogs (preferably the one in West Orange, the others don't cook their potatoes enough).
The TRUE originator of the Italian Hot Dog, Jimmy Buff's began in the early 1930's good 'ol Newark, NJ (you've heard of Newark, it's always in the news). Anyway their ultimate specialty is of course, the Italian Hot Dog.
A single is 1/4 of a very thick pita sliced open and filled with either a hot dog or sausage, topped with peppers, onions and thick cut potatoes. A double is just that, 1/2 of a very thick pita filled to the brim with either 2 hot dogs, or 1 hot dog and 1 sausage (called a combo) or 2 sausages, again smothered in peppers onions and potatoes.
All the ingredients are cooked in one big trough of soya bean oil. My wife had never witnessed the creation of one of these wonders of the world being made, so I brought her in to see. When she looked at the trough, she exclaimed, "Oh my God, did the sink back up?"
These things are true mana from heaven, and is also one thing probably keeping Crestor in business. The best time to go is right before closing at 10:30pm, the oil is much more sweet from all the sausgaes that have been cooked in it all day. Man, I just made myself hungry.
The TRUE originator of the Italian Hot Dog, Jimmy Buff's began in the early 1930's good 'ol Newark, NJ (you've heard of Newark, it's always in the news). Anyway their ultimate specialty is of course, the Italian Hot Dog.
A single is 1/4 of a very thick pita sliced open and filled with either a hot dog or sausage, topped with peppers, onions and thick cut potatoes. A double is just that, 1/2 of a very thick pita filled to the brim with either 2 hot dogs, or 1 hot dog and 1 sausage (called a combo) or 2 sausages, again smothered in peppers onions and potatoes.
All the ingredients are cooked in one big trough of soya bean oil. My wife had never witnessed the creation of one of these wonders of the world being made, so I brought her in to see. When she looked at the trough, she exclaimed, "Oh my God, did the sink back up?"
These things are true mana from heaven, and is also one thing probably keeping Crestor in business. The best time to go is right before closing at 10:30pm, the oil is much more sweet from all the sausgaes that have been cooked in it all day. Man, I just made myself hungry.