Rachel Perlow

Since tommy isn't on, and we are already at 15, I'd say tell'm to come and we'll have two tables of 10ish.

Southern dim sum?

It's opening June 19th.

I printed this out and highlited the ones I'm interested and taped it up near my desk so I won't forget to go.

It's called Saigon Gourmet and a cousin of KT's (the chef/owner of Saigon Republic) now owns and operates it. They do have a couple tables they put outside during nice weather. If we ever get any.

You mean a dehydrator?

I was just asking because it wasn't made clear within the thread, tommy. So, as a restaurant with a license, they are within their rights to charge corkage, so offering to waive the fee is a legitimate offer to benefit their customers who would prefer to bring their own wine.

This is really comparing apples to oranges. The grunt work performer is usually a paid underling. What you are describing sounds more like ghost writing. The ghost writer may not get credit, but they are paid for what they do and know it is part of the business. The online writers that were plagerized by this "reporter" were neither paid, nor credited, nor knew that their words were being used by another. Plagerism is more akin to a victim/thief relationship than a supporting team/star one.

So, is this restaurant BYO or does it have a liquor license?

Since no one else posted it, here's a link to buy the book: The Apprentice

A galaktoboureko from Greek Village in Northvale, NJ. Yum.

I'll have some of that too please.

They have simple wine glasses. Glenn - I hope you already had that list somewhere on your computer and didn't type it in just for this! I vote for a dessert wine, since there will probably be plenty to drink w/dinner.

From the Ever thought of becoming an chef? thread: I worked in the Garde Manger section during the day, which meant lots of lunches of sandwiches and salads. And I worked the cocktail hour of a wedding - plating passed hors d'oerves. I learned so much in just a weekend -- more than putting lemon in tuna -- about garnishing, cleaning, safe food handling, etc., even about family meals, lots of south American things. And most of the guys were so great. My parents belonged to that club, so I would see them again serving at dinners (usually special holiday buffets, when they would be outside the kitchen) and we always said hello to each other. I remember interviewing with Chef -- his aggrevation with culinary school grads calling and being disappointed with the pay offered to the point of not wanting to come in. He didn't like that they weren't willing to pay their dues.

One more for your collection:

And, presumably, you are going to drain off most of the liquid in the container into the kitchen sink. There goes the lemon juice. However, I do like lemon in my tuna salad and will add a squirt of juice and a bit of zest if I have lemons on hand, a tip I picked up working in a country club kitchen.

What makes me nervous about the Radio Shack Remote Wireless BBQ Thermometer is that it seems to have a similar probe on a wire like the unit I ruined last year. Only the alarm part is wireless. If the grill gets too hot while the lid is closed that wire is going to get fried. Be careful with it.

Good to know. Won't bother going to that strip for pizza, just the fabulous Babylon, next door!

Um, yes Rosie, just like it says in the sub-header. Go take a nap. Welcome back, we missed you.

Aw heck, we're coming. Soba PMed me to say Bond Girl was coming too.

When I dialed that number it was for the Shopping Channel. Is it the same when you dial it from Canada? Anyone have a US made OxyClean, and if so is the number different from above?

Could one of you folks that use this product post the 800 number and/or website that is on the label? There are too many results for websites selling the products for a google search to be of any use. Thanks.

Ooh, those are good. I've got a couple of their croissants and breads in the house at the moment, but right now I'm just drinking water.

Hair spray gets out ink. Really. Saturate with hair spray (I use a pump action basic hairspray) and then scrub with a little detergent. I once bought a white cotton dress. Actually, it was when I was a kid and my mom bought me a white cotton dress. Anyway, she paid with a check and the sales girl accidentally stamped the dress instead of the back of the check. I really liked the dress and it fit perfectly, etc., so she insisted we take it home and try using hairspray and if it didn't work they'd take it back. It worked perfectly and has many other times since. Unless you're talking Sharpie permanent marker, I'm not sure about that one. To get out regular everyday food stains (mostly out of Jason's shirts ), I use Shout Gel. The one with the scrubby brush on top. Shout spray doesn't work nearly as well, neither does Spray & Wash or its Stain Stick. Scrub in the the gel and let it sit for a few minutes (or days) before loading in the washer. Oh, and I love my Whirlpool Duet front loading machine. Compared to a top loader it does more clothes per wash (no churn stick in the center means larger capacity), less detergent, a lot less water, cleaner clothes with less wear, it spins faster too, so less drier time, although the wash cycles are longer. Used to be that wet clothes from the washer were waiting for the drier to complete its hour or more cycle, now the drier is finished before the washer. Question about Oxyclean: I saw it in a store today, and couldn't find any instructions about using it in a front loading machine. It says to dissolve it before use or add to the washer before the clothes, which is not possible with front loader. Anyone know the answer? Rozrapp - your link seems broken, here is a fixed version: Haley's Cleaning Hints

What time does it run till today and when is the talk? Have we already missed it?