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  1. “you people are calling things HIGH END FOOD TRUCK. dont you see the problem there!”

    Rob – it is possible to make something of restaurant quality from a food truck. since the foodtruck owners have less overhead, they are able to sell for less than if you were to buy the same item at a brick and mortar shop.

    Not defending the ice cream, however, the calexico cart on Prince/Wooster is the bomb.

    i like regular ice cream just fine, but the fancy ice cream has better ingredients that cost more, hence the higher price (not saying $6 is justified though)

  2. Yes, rob, and every time you go into a bodega and buy yourself a 25 cent Circus Time ice cream bar, it drags the price right back down. NYC ice cream market has options for everyone.

  3. As I write I am sitting in an airport on my way back to NYC, donatella.
    Brooklyn life is great & love living in the Slope so far (still splitting time & working up here). Although it always sounds corny to say it, PS really is one of the best neighborhoods in the City. I think there’s a good balance between old Slope & new Slope in terms of people and businesses.
    Even though I lived in Manhattan for 10+ years I now rather resent it when I have to go over there.

  4. you people are calling things HIGH END FOOD TRUCK. dont you see the problem there!

    and donatella, the reason i get pissy is because when people think it’s a good idea to turn every type of product imagineably into a high end version, then the lower end stuff invariably gets price raises as well. it’s quite annoying.

    regular ice cream 150 / scoop
    yuppie ice cream 6 dollars / scoop

    regular ice cream seller, heeeeey if they can get 6 bux a scoop for that, then i sure can get 4 for mine?

    so a week later
    regular ice cream 4 / scoop
    yuppie ice cream 7 / scoop

    :-/ and on and on and on and on and on

    who are these tards with limitless amounts of cash and fall for this bullshi+!?

    *rob*

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