Register now !    Login  
Main Menu
Who's Online
58 user(s) are online (53 user(s) are browsing Message Forum)

Members: 0
Guests: 58

more...


Forum Index


Board index » All Posts (DtJcQdMf)




Re: The Draper
#61
Just can't stay away
Just can't stay away


Price dropped to 450k. No way that's for the property, just the business. Looks like they're trying to get a free business listing under Trulia.

Posted on: 2016/5/11 15:25
 Top 


Re: The Draper
#62
Just can't stay away
Just can't stay away


Looked at the listing; it's for Lisbon II restaurant. If the going rate for a liquor license in JC is 250k, you're paying 200k for the buildout. I wonder how much the rent is?
Listening to NPR yesterday, they covered how New Jersey has the distinction of having the highest taxes in all the land, and the most archaic liquor laws, from Prohibition and WW II.
I wonder if they'll ever pass that beer and wine license provision?

Posted on: 2016/5/11 12:11
 Top 


Re: New McDonald's concept gets test in Jersey City: Smaller, faster and standing room only
#63
Just can't stay away
Just can't stay away


Quote:

fat-ass-bike wrote:
McDonalds should never be allowed to call itself a 'restaurant' as mandated in France and some other european countries


Jersey City is like the Paris of New Jersey anyway

Posted on: 2016/5/2 21:42
 Top 


Re: Van Blockiing garage. Parking Authority Closed. Who do you call?
#64
Just can't stay away
Just can't stay away


Quote:

MDM wrote:
Turns out it was one of my tenant's friends. He came running out as soon as he saw me on my phone next to the vehicle. So all is good now.

I think I have about a 1/2 dozen cars towed a year. It annoys me greatly when they block me in when I have to drive to work.


Got a good tow guy?

Posted on: 2016/4/26 5:33
 Top 


Re: Jersey City to make $94 million in water and sewer improvements
#65
Just can't stay away
Just can't stay away


Quote:

bdaunno wrote:
Most cities have separate sanitary and storm sewer systems. Jersey city (at least the downtown) does not. Both your toilet water and rain water run through the same lines. That's why when you walk by a sewer grate it reeks.

Is there any intent in JC's future to alter the sewer system so you have separate storm and sanitary sewers?


Why it would be beneficial to do that? I can take a guess but is there a school of thought with a good reason? I thought wastewater was wastewater.

Posted on: 2016/4/22 17:20
 Top 


Re: Best BYOB places in Downtown JC
#66
Just can't stay away
Just can't stay away


Quote:

acynth18 wrote:
Quote:

bodhipooh wrote:
Good topic, and one that is often full of incorrect information.

BYOB in NJ has some quirks, some good, some odd, some bad.

The one great quirk: no corkage fee! A restaurant that allows BYOB CAN NOT legally impose a corkage fee, or any other fee related to the BYOB privilege. So, no cover fee, no service fee, no fee at all.

The odd quirks: State law permits only wine and malt alcoholic beverages (beer) to be consumed. That means you are not allowed to bring in distilled alcohol, so rum, vodka, gin, whiskey, etc. Another odd quirk, even if a restaurant allows BYOB (see next paragraph) they can NOT advertise their policy. So, strictly speaking, the only way to know if a restaurant is BYOB is to inquire, or to find out from someone else.

Bad quirks: BYOB is not universally available across the state. In other words, even though state law allows it, it is up to each locality to legally allow it. Even a city allows it, it is up to each restaurant to decide whether to allow their patrons to BYOB.


Is this definitely true? My boyfriend and I were planning to go to Satis for dinner Friday night so I looked @ the menu online and it says there is a $25 corkage fee which I found pretty steep. They also have a full bar so I was a little confused about what was going on. If they are byob still I would love it if it's against the law to charge a corkage fee-make my dinner bill a lot cheaper!


I've seen even very high end (read: expensive) restaurants in the city allow you to bring your own champagne even though they serve the same or similar champagne, for a corkage fee (shouldn't it be an 'uncorking fee'?) For example if only the '96 Dom will do but La Sirena only has the current year. Heaven forfend!

Posted on: 2016/4/19 19:54
 Top 


Re: Best BYOB places in Downtown JC
#67
Just can't stay away
Just can't stay away


Quote:

bodhipooh wrote:
Good topic, and one that is often full of incorrect information.

BYOB in NJ has some quirks, some good, some odd, some bad.

The one great quirk: no corkage fee! A restaurant that allows BYOB CAN NOT legally impose a corkage fee, or any other fee related to the BYOB privilege. So, no cover fee, no service fee, no fee at all.

The odd quirks: State law permits only wine and malt alcoholic beverages (beer) to be consumed. That means you are not allowed to bring in distilled alcohol, so rum, vodka, gin, whiskey, etc. Another odd quirk, even if a restaurant allows BYOB (see next paragraph) they can NOT advertise their policy. So, strictly speaking, the only way to know if a restaurant is BYOB is to inquire, or to find out from someone else.

Bad quirks: BYOB is not universally available across the state. In other words, even though state law allows it, it is up to each locality to legally allow it. Even a city allows it, it is up to each restaurant to decide whether to allow their patrons to BYOB.


Great info for those uninitiated. I like that Ahri's is byo and there's a liquor store across the street; Madame Claude is also byo and has a liquor store half a block down.
Didn't know Dolma was byo, thanks for the info!

Posted on: 2016/4/17 21:53
 Top 


Re: Table tennis JC?
#68
Just can't stay away
Just can't stay away


Quote:

soaringswine1 wrote:
There is a ping pong table in the new place at the Brunswick Center, Hudson Play.

Not sure if they would let you use the table without paying the full entry fee. Worth checking out.

Maybe you could push to get one put in at CERC (the rec center by hamilton park)?


Wow, I didn't even know about CERC, although I've walked by it many times. I then proceeded to look it up online; it seems they don't have a website? Correct me if I'm wrong.
I would love to use the facilities there! It seems it's only for people in the know.

Posted on: 2016/4/11 14:32
 Top 


Re: Table tennis JC?
#69
Just can't stay away
Just can't stay away


Interested in this. I got into a tt kick last year and the forums were only able to recommend amenities in luxury condos. I found an outdoor table in Hoboken and King Pong in Soho, which is now closed.

Posted on: 2016/4/10 13:44
 Top 


Re: No water pressure - HP
#70
Just can't stay away
Just can't stay away


It's back up in HP.

Posted on: 2016/4/6 22:21
 Top 


Re: No water pressure - HP
#71
Just can't stay away
Just can't stay away


Suez water reporting 2 main breaks, brunswick/1st and newark/1st.

Posted on: 2016/4/6 13:04
 Top 


Re: Simple dinner suggestion
#72
Just can't stay away
Just can't stay away


Quote:

pacoYtaco wrote:
I like Ahris (Beef Bulgogi!) and based on the discussion hereI'd like to check out Rumi soon. I'm a regular at Gypsy Grill when it's warm out and I'm walking around. Also, up the hill I like Gusto Latino, a little divey but the food is consistent for a quick bite or to take home.


Big fan of Ahri's bulgogi as well. Had some of their ktacos recently, good stuff.

Wanted to tell OP, went to Dolma a couple of days ago for brunch. Really top notch food, although portions a tiny little bit on the smaller side; I've been craving mediterranean for a while and Dolma hit the spot. Was too cold for that outdoor seating triangle but it'll be poppin' come summer. Nice ambience, but dunno about at dinner. Should be, looks like they did a good job with the interior.

Posted on: 2016/3/28 21:10
 Top 


Re: Pasta Dal Cuore
#73
Just can't stay away
Just can't stay away


Quote:

tommyc_37 wrote:
Have eaten there twice (and bought pasta there to cook on my own a couple times). The food is really, really good. The meatballs I think are the best in JC. I've been very impressed with the restaurant food.

The ambiance is terrible to be honest, and needs a lot of work to make it a warmer experience. It looks very cold, very sterile. I personally think that steel gray color that all the walls are painted is the worst color for a restaurant. A simple color change would make a world of difference.

Another suggestion I would have is a nice decorative curtain drawn halfway between the pasta counter area and the seating/restaurant area.


I have the same impression. The food is great, the portions are a little small, but it's downright spooky in there. Hopefully the owner gets wind, if he or she hasn't noticed already.

Posted on: 2016/3/25 1:26
 Top 


Re: Liquor License Cost & Availability?
#74
Just can't stay away
Just can't stay away


Quote:

thirstyquaker wrote:
State law sets the max number of distribution (liquor store) and consumption (restaurant/bar) licenses a town can issue based on the number of residents. I believe it is 1 D license per 10k residents and 1 C license per 5k residents. But it is up to the town's discretion for how many licenses they can issue.

C licenses also have restrictions on how far they can move in Jersey City (1/4 mile I think?), except any license can move to Restaurant Row. Also restrictions on how far away you must be from other restaurants (again, exception for Restaurant Row), and distances from churches/schools. So some licenses are worth more than others depending on location. It's also just up to whoever is buying it. I remember at our hearing watching someone else buying the same kind of license as me at twice the price and being kind of shocked.

Towns can hold auctions for new licenses if they want. This is why some towns like Lyndhurst have super cheap licenses, while licenses in Montclair go for $3 million. Because Lyndhurst issues all licenses while Montclair doesn't issue new ones.

Also why every bar owner in East Rutherford was outraged that Xanadu was going to get specially-priced liquor permits at $2k/year instead of the $500k+ market rate.


I think Guillo's place is asking for something like $3.5 million for the license/business/building all together, which may be why it hasn't sold yet. They could probably sell the license and building separately, but having it all bundled together saves the time and hassle of moving the license which adds value.


btw, when I was looking for licenses before we opened up, I think I saw bar licenses going for $130-$150k, but I believe the price has risen sharply with all the new bars opening up. Not sure what the market is for retail store licenses right now.


How does financing work with liquor licenses?

Posted on: 2016/3/21 15:44
 Top 


Re: NYT "The Hunt" Land a job in JC? Move to LIC!
#75
Just can't stay away
Just can't stay away


I thought of one word reading this:

Schmucks.

Posted on: 2016/3/19 16:44
 Top 


Re: Zillow: Young and Rich: Where Affluent Millennials Live
#76
Just can't stay away
Just can't stay away


Where is the N.I.M.B.Y. anti-C.R.E.A.M. anti-gentrification cohort?
That SF median rent is comfortably above NYCs

Posted on: 2016/3/17 18:08
 Top 


Re: TALDE JERSEY CITY
#77
Just can't stay away
Just can't stay away


Ha Colleen, I've always enjoyed your posts because of these epic burns! Scorching JC since 2011!

Posted on: 2016/3/15 13:20
 Top 


Re: TALDE JERSEY CITY
#78
Just can't stay away
Just can't stay away


How much?

Posted on: 2016/3/12 19:55
 Top 


Re: Simple dinner suggestion
#79
Just can't stay away
Just can't stay away


Check out Ahri's near Hamilton Park. Tasty Korean food, seems pretty healthy. BYOB with a liquor store across the street.

edit: Ha! Now that I think about it, it's artisanal Korean food. Referencing another post on jclist.

Posted on: 2016/3/10 12:28
 Top 


Re: Lackawanna Warehouse
#80
Just can't stay away
Just can't stay away


Oh just thought of this but how about a brewery? NJ Beer Co I think is owned by the Silverman bros. That'd be cool.

Posted on: 2016/2/29 19:45
 Top 


Re: BURGER EATERY on 1st & Erie
#81
Just can't stay away
Just can't stay away


Quote:

I_heart_JC wrote:
Quote:

HamiltonParker wrote:
I don't even eat burgers but again, give this business a chance - the owners probably left behind steady paychecks, spent some $$ doing a nice build out, and are trying their best to figure out best practices for cooking, wait times, credit card stuff, etc.

I'm so happy to see another nice looking shop here in town and will stop in to order some burgers for friends or something - because I'm committed to supporting small businesses.

The downtown closely resembled Trenton when I made a gamble and purchased a home here a decade ago. My sister purchased a home in Trenton and has witnessed that city's further decline since buying. She visits JC and cannot believe the assortment of options we have here - bagels, croissants, ice cream, great coffee, etc.

This burger shop is soliciting feedback (based on comments on this thread) and will hopefully dial into the community's preferences and pricing soon - but give the *little guy* a chance already.


they've got a tasty veggie burger option on the menu, if you'd like to join your carnivore pals for a B.E. bite.

and yes, the build-out is gorgeous. hell, I'm hoping they succeed based on aesthetics alone. that corner never looked so good.

the fact that I can also get a decent, affordable, quick-ish meal right on my block makes me a solid supporter of Burger Eatery.



Went a couple of weeks ago, and was unimpressed. Not in a bad way, just that the experience is like the name: you get what you see. The burger's ok tasting, and small, kind of like the burger that you get at your Food Network binge-watching friend's BBQ, but smaller.
The kitchen juts out into the dining area and creates a nice tight choke point to get to the back dining section.
The kitchen also has that hazy kitchen glass above the wood build-out which may have been necessary to meet code but makes it an open and invisible kitchen at the same time, for shorter people. Weird choices.
The seating area in front has stools with suboptimal leg position. The finishes are nice but it seems they didn't hire an interior designer; maybe flipped through a design mag with a builder. The eating position to table, table to foot rest ratios are all off. Kind of like the diagram for the perfect pooping position.
The owner/cashier/manager? was perky and friendly, but not enough of a reason to go again.
I hope they do well, it's an ok place, kind of like a 3/4 shake shack in terms of quality and quantity at 5/4 shake shack prices.
I think they WILL do well, just based on the type of food (JC grove street is burger/pizza ride or die), the LOCATION, and the price points.

edit: Just scrolled through cuz I haven't read this thread since the beginning. Looks like my take on the place just rehashed what most people have said already.
Someone mentioned White Castle, and I heard recently that White Mana on the Western Slope was the original inspiration for White Castle. Is that true? Going to check it out regardless.

2nd edit:Wikipedia tells me that no, it's not true.

Posted on: 2016/2/28 17:29
 Top 


Re: Lackawanna Warehouse
#82
Just can't stay away
Just can't stay away


Quote:

MDM wrote:
Didn't Amazon move one of its distribution centers into that building? Maybe the owners are making plenty of money with the space 100% commercial and don't need to convert it partially to residential?


Doesn't look like there are any residential considerations in the plans.
I've done some business there with the print shop, very cool building with a cobblestone path and old train tracks. Would be a good location for a Costco; can't really think of any other stores that would need 95 THOUSAND square feet.
I know that some 1%ers keep their motorcycles and old Porsches up on the higher floors; some good parties there.
Traffic will be awesome in the Biblical, daunting sense, and will turn many people on to early retirement, working from home, or moving.

Posted on: 2016/2/28 17:11
 Top 


Re: Hamilton Pork
#83
Just can't stay away
Just can't stay away


Quote:

bodhipooh wrote:
Quote:

DtJcQdMf wrote:
Quote:

bodhipooh wrote:
Quote:

DtJcQdMf wrote:
Quote:

On_The_3rd wrote:
This whole "artisanal" BS food trend needs to stop. BBQ in its essence IS ARTISANAL. The amount of time the food takes to cook, the delicate mix of spices for the rubs, the tending of the fire.

Now look what Hamilton Pork has done here: Here are your FOUR RIBS, here is your SCOOP of mac n' cheese. Look how delicate your plate is, oh so delicate, the balance, so artisanal, are you enjoying the atmosphere, it's reclaimed wood, very artisanal. Do you like the butcher paper, very authentic.

This is insulting the the BBQ experience. BBQ is about eating big, big portions, over abundance. It's the reason why people with weak stomachs don't like BBQ "ewewew, it's SO MUCH FOOD" You aren't expected to eat all of it, your expected to share it.

This is exactly the execution I was expecting from The Hamilton Inn and I feel bad for the people who are about to be let down, again.


Hard to say that BBQ is artisanal, imo, don't need an artisan. Need a hunk of meat, some spice rub, and strong backs.


Huh? Smoked BBQ is the very definition of artisanal. That is, it is made in a traditional way by hand, or in a non mechanized manner.


I disagree, not strongly, but personally. Just to make sure, I looked up the definition. Here it is:
An Artisan is a skilled craft worker who makes or creates things by hand that may be functional or strictly decorative, for example furniture, decorative arts, sculptures, clothing, jewelry, household items and tools or even mechanical mechanisms such as the handmade clockwork movement of a watchmaker.
That's the definition from Wikipedia.

Making it in a traditional way by hand, or in a non-mechanized manner, doesn't cut it, FOR ME. YMMV.
After this point, you may say that becoming a pitmaster requires fine motor skills and years of training, such as a tourbillion watchmaker for Vacheron constantin requires. Then we will agree to disagree.

Here is the definition from Merriam Webster:
Full Definition of artisan
1
: a worker who practices a trade or handicraft : craftsperson
2
: one that produces something (as cheese or wine) in limited quantities often using traditional methods

You may also say that according the Merriam-webster definition, BBQ fits the definition of artisanal. However, I believe that definition to be too general; I do not consider myself an artisan when making a sandwich at home, for example.

Wikipedia, by no means an exhaustive authority, but a good proxy for certain topics, expounds further on the definition:
...Thus, "artisanal" is sometimes used in marketing and advertising as a buzz word to describe or imply some relation with the crafting of handmade food products, such as bread, beverages or cheese....

I like the English language. It is my first and best language. It can be so expressive, and specific. I prefer to hone the definitions of words, where applicable, to fine points, so when appropriate there is no mistaking what I mean.
If BBQ by that definition is artisanal, this would expand many things to being artisanal: deli salad, the bagel down at wonder bagel, pulled pork, a mechanical watch, a Pagani, a Stradivarius. The letter of the word and the spirit of the word are discordant and then the word becomes irrelevant.

I'd like to say that Hamilton Pork never claimed their BBQ to be artisanal; this derailment is just a friendly discussion about what is and isn't artisanal.

Actually, now that I've typed out this entire stupid response, I may have swayed myself (a bit) in the other direction. I suppose BBQ could be artisanal, but I do not usually think of it as such.


You argue that BBQ is not artisanal, and then go on a long post debating the finer points of the word "artisan", instead of "artisanal".

ar?ti?san?al
?r?t?z?n(?)l/
adjective
adjective: artisanal
relating to or characteristic of an artisan.
"artisanal skills"

- (of a product, especially food or drink) made in a traditional or non-mechanized way.
"artisanal cheeses"

Yes, you are correct that an artisan is everything you said and argued. But, that was not the contention. No one is arguing that those pit masters (and I use the term lightly, because I haven't watched them honing their craft) are artisans. But, when speaking of artisanal products or food, the implications and accepted definitions is what I just posted above.


I disagree. When using a dictionary, the most common definition is first profferred. Although there is a secondary definition, IMO it applies to quantizable food products, such as cheese, olive oil; foods where there is an alternative to the traditional way. Olive oil can and mostly is made through machine press. Artisanal olive oil is the exception, validating the inclusion of the word 'traditional' in the definition.
See my aforementioned example of "artisanal bologna sandwich." "Artisanal popsicle house." Isn't it jarring?
The implication of BBQ at a BBQ restaurant precludes the possibility of anything but traditional methods, IMO. There is just labor-intensive method.
So, what I'm saying is I see your definition, and raise a more thorough interpretation of said definition.
I'm not trying to be a pedant, but I really don't think BBQ is artisanal, of or relating to the artisan. I think it's delicious food that's bad for your health.

I've included IMO in my response, because YMMV.
However, tell me if you don't understand the nuance of my opinion, or if you are perseverating -Repeat or prolong an action, thought, or utterance after the stimulus that prompted it has ceased-
Any reply without consideration of the points in my argument is dogmatic -Asserting or insisting upon ideas or principles, especially when unproven or unexamined, in an imperious or arrogant manner-

Lastly, if you are a person that always needs to get the last word, then let me know. I will stop. I really am just wondering if you feel what I'm saying? Like, do you, like, hear me, son?

Posted on: 2016/2/28 0:27
 Top 


Re: Hamilton Pork
#84
Just can't stay away
Just can't stay away


Quote:

bodhipooh wrote:
Quote:

DtJcQdMf wrote:
Quote:

On_The_3rd wrote:
This whole "artisanal" BS food trend needs to stop. BBQ in its essence IS ARTISANAL. The amount of time the food takes to cook, the delicate mix of spices for the rubs, the tending of the fire.

Now look what Hamilton Pork has done here: Here are your FOUR RIBS, here is your SCOOP of mac n' cheese. Look how delicate your plate is, oh so delicate, the balance, so artisanal, are you enjoying the atmosphere, it's reclaimed wood, very artisanal. Do you like the butcher paper, very authentic.

This is insulting the the BBQ experience. BBQ is about eating big, big portions, over abundance. It's the reason why people with weak stomachs don't like BBQ "ewewew, it's SO MUCH FOOD" You aren't expected to eat all of it, your expected to share it.

This is exactly the execution I was expecting from The Hamilton Inn and I feel bad for the people who are about to be let down, again.


Hard to say that BBQ is artisanal, imo, don't need an artisan. Need a hunk of meat, some spice rub, and strong backs.


Huh? Smoked BBQ is the very definition of artisanal. That is, it is made in a traditional way by hand, or in a non mechanized manner.


I disagree, not strongly, but personally. Just to make sure, I looked up the definition. Here it is:
An Artisan is a skilled craft worker who makes or creates things by hand that may be functional or strictly decorative, for example furniture, decorative arts, sculptures, clothing, jewelry, household items and tools or even mechanical mechanisms such as the handmade clockwork movement of a watchmaker.
That's the definition from Wikipedia.

Making it in a traditional way by hand, or in a non-mechanized manner, doesn't cut it, FOR ME. YMMV.
After this point, you may say that becoming a pitmaster requires fine motor skills and years of training, such as a tourbillion watchmaker for Vacheron constantin requires. Then we will agree to disagree.

Here is the definition from Merriam Webster:
Full Definition of artisan
1
: a worker who practices a trade or handicraft : craftsperson
2
: one that produces something (as cheese or wine) in limited quantities often using traditional methods

You may also say that according the Merriam-webster definition, BBQ fits the definition of artisanal. However, I believe that definition to be too general; I do not consider myself an artisan when making a sandwich at home, for example.

Wikipedia, by no means an exhaustive authority, but a good proxy for certain topics, expounds further on the definition:
...Thus, "artisanal" is sometimes used in marketing and advertising as a buzz word to describe or imply some relation with the crafting of handmade food products, such as bread, beverages or cheese....

I like the English language. It is my first and best language. It can be so expressive, and specific. I prefer to hone the definitions of words, where applicable, to fine points, so when appropriate there is no mistaking what I mean.
If BBQ by that definition is artisanal, this would expand many things to being artisanal: deli salad, the bagel down at wonder bagel, pulled pork, a mechanical watch, a Pagani, a Stradivarius. The letter of the word and the spirit of the word are discordant and then the word becomes irrelevant.

I'd like to say that Hamilton Pork never claimed their BBQ to be artisanal; this derailment is just a friendly discussion about what is and isn't artisanal.

Actually, now that I've typed out this entire stupid response, I may have swayed myself (a bit) in the other direction. I suppose BBQ could be artisanal, but I do not usually think of it as such.

Posted on: 2016/2/27 16:35
 Top 


Re: Hamilton Pork
#85
Just can't stay away
Just can't stay away


Quote:

On_The_3rd wrote:
This whole "artisanal" BS food trend needs to stop. BBQ in its essence IS ARTISANAL. The amount of time the food takes to cook, the delicate mix of spices for the rubs, the tending of the fire.

Now look what Hamilton Pork has done here: Here are your FOUR RIBS, here is your SCOOP of mac n' cheese. Look how delicate your plate is, oh so delicate, the balance, so artisanal, are you enjoying the atmosphere, it's reclaimed wood, very artisanal. Do you like the butcher paper, very authentic.

This is insulting the the BBQ experience. BBQ is about eating big, big portions, over abundance. It's the reason why people with weak stomachs don't like BBQ "ewewew, it's SO MUCH FOOD" You aren't expected to eat all of it, your expected to share it.

This is exactly the execution I was expecting from The Hamilton Inn and I feel bad for the people who are about to be let down, again.


Hard to say that BBQ is artisanal, imo, don't need an artisan. Need a hunk of meat, some spice rub, and strong backs.
BBQ is pretty good here, and probably will only get better once they figure out what they're up to.

Posted on: 2016/2/26 23:36
 Top 


Re: Sell or rent JSQ house?
#86
Just can't stay away
Just can't stay away


Quote:

bellebottomblues wrote:
Hi all,

Thank you all for your feedback. We are leaning towards selling as we have a baby under a year old and are rather overwhelmed at the thought of renting.
Since my initial post I feel things are finally on the upswing. Just curious if you all think that potential buyers who are priced out of downtown would consider JSQ at this point? Our house would be at least double the price down there, it really is adorable and in a great location.
Thanks again!


Shoot I'll buy it.

Posted on: 2016/2/26 23:33
 Top 


Re: The Draper
#87
Just can't stay away
Just can't stay away


Quote:

JcDevil wrote:
Quote:

tommyc_37 wrote:
The pics of The Draper look nice. Weird name (reminds me of Don Draper, how could it not). I know it is supposed to mean something else though.

You know, I feel that there is a bit of a saturation of "cocktail lounges" in downtown JC. Meanwhile only one real proper craft beer bar (Barcade). Somebody stands to make a lot of money if they open a nice looking chill space with 15-20 very solid tap lines. It kind of doesn't exist here (Barcade is great but not really "chill" unless off-peak hours).



HopsScotch (even though it's kitchy and the food is hit or miss) has an amazing taps list and an even more impressive bottle list.

Iron Monkey also has a serious tap list.


Hopsscotch is great with its selection of beer and spirits, but the vibe needs a total makeover. Even (or especially) the yellow staggered lettering and the dusty beer and spirit bottles in the windows, the drawn shades. Nice owner/manager and great selection, food's just fine. It's the chick in the 90s movie who just needs to take her glasses off and put in contacts to be the one you were looking for the entire time.
That being said I like that it's half full most of the time, instead of brimming with the usual weekend mutants.

Posted on: 2016/2/26 23:20
 Top 


Re: Turn on the Heat!!!
#88
Just can't stay away
Just can't stay away


Quote:

MDM wrote:
Quote:

DtJcQdMf wrote:

Dredging up an old topic, but I've been doing some research on the PSEG Plant near the Western Slope, just west of 1/9. It seems that they have 3 generators there, 2 that are closed, and 1 that still runs solely on coal. Please correct me if I'm wrong.


Unit 2 is the only one that is still in operation and it is fueled by coal. I don't think it was even running recently because there was no water plume coming out of it during the cold spell.

I wouldn't worry about the plant. It has been upgraded to the point where there is little in the way of particulate, SOx, or NOx emissions. The technology to burn coal clean really took off during the 1990s. The only reason that coal is being phased out is that natural gas for the moment is so cheap.

In fact, the biggest source of smog until relatively recently was from the natural gas turbines installed in South Kearny. When you drove on the Skyway on a hot day, you could see a column of yellow-brown smog rising from the generators.

Those generators have since been retrofitted / replaced with units equipped with SCRs. So the smog columns are no more.

EDIT: Hudson Unit 2 can also run on gas. It maybe running on gas now because gas is cheaper than coal.


Informative, thank you. You seem to know what you're talking about, and this answers the question that I started a new thread for.

Posted on: 2016/2/19 18:37
 Top 


Re: Saw a stolen bike sale and a drug deal in DTJC
#89
Just can't stay away
Just can't stay away


Quote:

vindication15 wrote:
Quote:

dtjcview wrote:
Quote:

vindication15 wrote:
..
Per square foot, value in paulus hook is worth a lot more than property value in GV - on the same order as africa is bigger than omaha - that's a fact, not even estimates.

...



Omaha - 130.58 sq mi
Africa - 11.67 million sq mi

So properties in Paulus Hook are worth 90,000x the values of GV? Guess we should be taxing the shit of you, given you're full of it. Tool.




Sry, should I have said Asia to omaha? Love how that's the one thing you took from my post.

In any case, as with most things, the market will decide.


Omaha - 130.58 sq mi
Asia - 17.21 million sq mi

131,000x.

Posted on: 2016/2/16 4:02
 Top 


Re: Turn on the Heat!!!
#90
Just can't stay away
Just can't stay away


Quote:

MDM wrote:
Dual fuel boilers I see a lot in commercial.. in particular hospitals. The facility gets a discount on gas if they agree to burn oil when the outdoor temperature goes below a certain set point. The goal is to shave off demand on the gas delivery system.

I don't worry about running out of gas. Right now I worry about actually delivering it. With coal and nuclear plants being phased out, the demand for natural gas has gone way up (ex. the Hudson Generating Station is now running on gas).

The New England governors had an emergency meeting last year. New England came close to rolling blackouts because they only barely could meet the demand due to an inadequate pipeline capacity.

I would prefer if the new generating plants relied less on gas and more on coal and nuclear (in particular the latter). Our current trajectory could put us in a world of hurt if something happens to the gas delivery system.

So you might be wise to keep a dual fuel boiler.

Dredging up an old topic, but I've been doing some research on the PSEG Plant near the Western Slope, just west of 1/9. It seems that they have 3 generators there, 2 that are closed, and 1 that still runs solely on coal. Please correct me if I'm wrong.

Posted on: 2016/2/16 3:48
 Top 



TopTop
« 1 2 (3) 4 »






Login
Username:

Password:

Remember me



Lost Password?

Register now!



LicenseInformation | AboutUs | PrivacyPolicy | Faq | Contact


JERSEY CITY LIST - News & Reviews - Jersey City, NJ - Copyright 2004 - 2017