Not really, it's just a personal preference, there's nothing wrong with either one! A lot of people prefer the flat for the reasons we both listed, I just don't agree with it being "better", as it's a totally different eating profile for each cut.

Brisket of any kind is really not that complicated. Whatever method you choose whether it smoking, braising, boiling, roasting, slow cooking, pressure cooking, steaming, etc cook it long enough and don't dry it out and it will be fork tender.

My restaurant we use the whole brisket. That way you get lots of meat from the flat and lots of juicy flavor from the fat from the point as well. In my opinion that's the best way to do sandwiches. It does require some planning though because you can't really slice the point on the slicer until it's thoroughly cooled overnight.

This is the best!!! Chilled leftovers slice up beutifully thick or thin depending on my mood and gently steam until tender again the next day.

I disagree. It is as tender as you make it. Cook the point a bit longer, it will be just as tender, with a lot more flavor, and significantly juicier, as it is essentially self basting itself with fat from the inside as it cooks. Yes, it is much fattier. If you like lean dryer proteins like chicken breast over thighs then you will prefer the flat. I usually buy a whole brisket that way I have a mix of both on my plate, but that's a lot of leftovers unless you have a crowd to feed. Though it freezes well even when cooked and who doesn't like sandwiches or hash?

It's real. Almost every Italian bakery in the state of RI has them. They're not bad for party/drinkin food for a crowd because they are best at room temperature. The profile is a heavily spiced paste like tomato sauce and a prevailing flavor of olive oil, sometimes with a tiny bit of inferior parmesan cheese on top. If it's a decent bakery, with decent dough and they use good ingredients, they're pretty good, because you can clearly taste the few ingredients present without any delicious melty cheese hiding any imperfections. If its poor, its really really noticiably bland and terrible. That and theres pizza Chips. I can't really explain those, you'd have to see them. Like room temp thin small palm sized disc shaped lightly sauced crisp dough pizza-esq things, usually sold in a cellophane bag.

In new haven a tomato pie is an entirely different animal and its glorious.

They're not my favorite but bland tomato sauce pizza is still better than no pizza. I'm still eaten 'em if it's in front of me at a party, would never buy it though. Sometimes they're pretty decent if the prevailing flavor is decent Olive oil.

Antonios bakery/Charlie's deli (same place 2 names) in warwick. Also try the pizza chips.

Exactly. As someone who is currently occupying an "affordable" unit, this is very true. it was a big step down from what I was used to living in. When I had to move (within the same zip code btw), the only units available were significantly more expensive and far less quality than places I had been in for the last 20+ years. Virtually everyone in my neighborhood which has been a "lower" class neighborhood for the past 50 years, are middle class salaried, and in some cases, professional workers. The units are mostly duplexes and developed mill complexes, that are still run down junk, but now they cost more than the luxury apartments and rental single family houses costed like 5 years ago.

Same boat tried 5 pharmacies been out of stock for almost 2 months. It sucks but what can you do it was in the news the other day manufactures apparently expect the shortage to last until at least mid april.

Interestingly, the terms "sashimi-grade" and "sushi-grade" mean absolutely nothing, other than an unregulated marketing term that a particular vendor is assigning to a particular product. Regardless, tuna and farm raised salmon are generally safe to consume raw provided they are of good quality. Other fishes should be frozen to below -31 degrees fereinheit before consuming raw which is not practical for most home freezers.

Real clam juice in The stuffing makes a huge difference not the canned crap. And the chorizo is an excellent addition as well. Sometimes I cheat and add a box of stovetop stuffing mix also to the stuffing mix.

Agreed but it's a completely different style of pizza. Saying one is better than the other isn't really fair. They are both excellent at exactly what they are trying to accomplish from a pizza.