Finally got all my computer issues straight last night. My trip from the airport to Mahwah, which should have taken about 1 hour or so, turned into a 3 hour tour of Interstate 17 and the surrounding countryside. Took me a while to figure out the whole U-turn thing. So by the time I got to the hotel I had had enough of New Jersey Traffic for a while. By Tuesday evening I had gotten my nerve back enough to venture out again in search of Kinchley's, which was also recommended by a member of the team presenting the training. Long story short, couldn't locate Kinchleys so I ate at a place called LaGondala pretty much across the interstate from Kinchleys. LaGondala had been recommended by the same guy as a close place which had a New York Style Pizza. Needless to say I was immediately impressed by the huge selection of Pizza by the Slice available. I got a slice of cheese, white, and Old World. They placed the slices on foil and then into the oven to warm. The cheese slice was first and the best because it was crisp from the oven warm. All the other slices were also good but had gone limp by the time I got to them. The flavors were very nice, sauce and cheese and crust all very flavorful. So nice to have a pizza made with some flavor.
On Wed. I had figured out that Kinchleys was just a little further down the road from where I gave up on Tues. The place was packed including the bar, so I ordered a large cheese and small black olive to go. I got close enough to the bar to order a Sam Adams, another luxury not readily available in my neck of the woods, which I slowly drank while I waited on my pies. Got the pizzas and went immediately to the car where I opened both boxes and began to eat while they were still crisp and hot. Delicious!!
Just as I had hoped/imagined a good cracker crust pizza would have tasted. I think I was also happy because with the right cheese and little fine tune of the sauce my home version isn't to far off the mark. Ate every last bite of both pies with a smile on my face! Thanks again for the suggestions guys. I wish I had the nerve to have ventured to some of the more legendary sites, but maybe next time. I got what I needed out of my visit to Kinchleys, a wonderful meal and validation that I was heading in the right direction.
PC, as far as the Micro thing goes. I'm working for the USDA at the National Biological Control Lab. Very interesting work, and great work environment. I was in industry for about 13 years and just got tired of all the regulations etc. Wanted back into research. No positions opened at this time, that I am aware of, however if you monitor the USDA web site they post all openings. If you're not from this area, it can be tough to acclimate, but at least you would have one pizza nut in the area.