=Mark

Guess I'll cancel the lessons. Of course one does not need to read Japanese to appreciate young girls eating Pocky in suggestive poses...

You mean eGullet isn't set up to handle Japanese?

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Jim Leff? Ruby?

The appetizers are the only item being pre-ordered, and the mussels are the only one of them that can be made hot, so I'll ask for them to be done medium. If someone really can't take any heat, and really wants to try the mussels (I think they are the best appetizer) we can order one of the servings be made mild. Soups and Entrees will be ordered off the menu, so folks can order any level of heat you want, just keep in mind there will likely be sharing of entree also as they also come out on separate platters. Order Thai Hot if you want Rosie to leave your food alone. Again, the Mie Thai Menu can be viewed by clicking here.* PS - In recent weeks there's been an off menu Soft Shell Crab dish with either a Garlic or Basil sauce that looked pretty good. How was it, Rachel? *I'll let the managment know about the busted HTML

Updated list: Jason & Rachel Rosie and Lowell Rail Paul & Dee Me and a Guest Nina and guest? Alan and Sandy KimWB and Guest? Paul Brodsky (pbrodsky) and Michael Folan Carol and Bill Z Jon Lurie Up to about 18 give or take a few stragglers... Looks like we may need to add another appetizer or up the quantities of the current selections.

Actually, as at this point we have about 15 people attending, I was planning on 3 servings of each of the 5 appetizers. This way everyone gets to sample all the choices (Don't miss those mussels!) For the Satay, I'm gonna ask for a separate dipping sauce that I can dump about a Tbsp of red pepper flakes into... Also, Rich was wondering if we wanted to be seated at one long table or 2 shorter tables side by side. I'd be tempted to go with the 2 tables where we will essentially take over one corner of the dining room. Other events I've attended where there was just one table made it hard to get to talk to alll the participants.

Love em or hate em, Tim and Nina Zagat have become a force to be reckoned with in the restaurant world. This Tuesday, June 25 the A&E Network will be doing a Biography profile on them.

Sampled and discussed appetizers with Rich, one of the owners who helped me make decisions on the appetizers that will be served. Came up with these, which will be served family style as in previous eGullet Dinners: Satay - Skewared slices of meat with a peanut dipping sauce Choice of chicken, pork or beef. Choose one or one of each? Hoy Joa - Golden fried crab sausages wrapped in Rice Paper served with Sweet & Sour Plum Sauce Goong Tod - Fried Shrimp flavored with herbs and wrapped in rice paper and served with Plum Sauce Fried Dumplings stuffed with Ground Pork and vegetables served with spicy ginger sauce Hoy Kra Prow - Steamed New Zealand Mussels in a Thai basil and chili sauce. This is the only appetizer where heat is an issue, should we do this one mild or medium?

Ahhh, second day of summer, time to fire up those stockpots! Got the idea for this after sampling a couple bowls of a regional style soup during a trip to the Firey Foods Festival in New Mexico, just substituted Chipotles for the green chiles: Chipotle Chicken Vegetable Soup 1 6 lb. roasting chicken 1 32 oz can chicken stock 1 cup coarsley chopped celery (Save all veggie trimmings for stock) 1 cup diced red bell pepper 1 cup sliced carrots 2 medium onions coarsely chopped 1 cup corn kernels 1 16 oz can diced tomato 1 cup chipotles in adobo sauce 1/2 tsp thyme cracked black pepper to taste salt to taste (I use heavy chinese soy sauce) Roast chicken in oven till done, cool overnight. Debone chicken and save all the bones & scraps. Cut meat into bite size bits removing fat & gristle. Refrigerate. In a large stock pot add bones and carcass as well as veggie peelings, carrot butts and onion skins etc and cover with cold water. Bring to a boil, then simmer for 2 to 3 hours, skimming and stirring occasionally. Strain through a collander and add stock back to pot. Add celery, bell pepper, corn, onions and carrots as well as the canned stock and bring to a simmer. Cook until veggies begin to turn tender. Add chicken and canned tomato. While soup is coming back to a simmer, take about a cup of it and put in a food processor with the chipotles & adobo. Whirr it up for about 30 seconds or untill the peppers are well pureed. Add salt, pepper and thyme to the soup, then start adding the chipotle puree about a quarter cup at a time, stirring and tasting for the desired pungency. Using all of it makes for a chileheads delite, but may be too much for some gringos to handle! This makes a big old pot full which would probably serve 20 or 25 people. Good for freezing and serving at a later time. Like November... You could use all canned stock and one of those rotisserie chickens from the store, but my life is dull and I got nothin' better to do...

This reminds me of a TV Chef several years ago who went on disapprovingly about garlic presses, said they "bruised" the garlic. She then proceeded to toss a few cloves in a morter & pestle and vigorously mashed the crap out of them! Honestly when I peel garlic I use a somewhat technically challenging and possibly dangerous method: Place clove of garlic on cutting board. Whack with bottom of bottle of olive oil. Peel falls off.

Too be honest, I can think of few restaurants in NJ that would have a problem with neat, casual dress (No cutoffs and torn/stained tee shirts please!). About the only one I can think of here off Exit109 is The Fromagerie, if you dont arrive at dinner with a jacket they have a selection of appropriately hideous "Rube Jackets" for you to don...

So, so far we have recent confirmations from Jason & Rachel Rosie and Lowell Rail Paul & Dee Me and a Guest Nina Alan and Sandy KimWB and Guest? Paul Brodsky (pbrodsky) and Michael Folan Lets do it!

We gonna have some gabagool with ragoat and red gravy?

You'll note that Pasta and Antipasta are never, ever served together. This is because if they were to touch they would annihilate each other in a violent, garlic tinged blast.

Funny you mention capers and scallions, as I used them both in my last tuna salad. Added a diced hard boiled egg and some celery with a touch of red wine vinegar, cracked black pepper and mayo. Sometimes I'll add a little Old Bay also.

Well, looks like we're off to a good start so far. About 15 folks give or take a few mystery guests...

Fine. I'll make sure I check the Weather Channel before finalizing the reservations... :confused:

Yes, but confirmations would make it easier to coordinate as these things tend to be rather fluid as peoples plans and priorities change. C'mon folks! You know where your priorities are!

The Country Movin' to the country, gonna eat a lot of peaches I'm movin' to the country, I'm gonna eat me a lot of peaches I'm movin' to the country, I'm gonna eat a lot of peaches Movin' to the country, I'm gonna eat a lot of peaches Peaches come from a can, they were put there by a man In a factory downtown If I had my little way, I'd eat peaches everyday Sun soakin bulges in the shade Movin' to the country, I'm gonna eat a lot of peaches Movin' to the country, I'm gonna eat a lot of peaches I'm movin to the country, gonna eat a lot of peaches Movin' to the country, gonna eat a lot of peaches I took a little nap where the roots all twist Squished a rotten peach in my fist And dreamed about you woman I poked my finger down inside, makin' a little room for a ant to hide Nature's candy in my hand or can or a pie Millions of peaches, peaches for me Millions of peaches, peaches for free Millions of peaches, peaches for me Millions of peaches, peaches for free Look Out! -The Presidents of the United States I'm surprised Mamster has not hit this thread. Go do a Google of "Millions of peaches"

So, so far we have recent confirmations from Jason & Rachel Rosie and Lowell Rail Paul & Dee Me and a Guest Nina Alan and Sandy KimWB and Guest? Paul Brodsky (pbrodsky) and Michael Folan Am I missing anyone? KimWB? Helena? Cabrales? Ferris Bueller? Anyone?

Ha ha ha! Gotta love that. Concise analysis and salient recommendation.

I always thought the reason you could store honey for decades without refrigeration was due to it's lack of moisture it is unable to support bacterial growth... Hmmmm...

Not a problem. Even the entrees ordered from the menu come out on separate platters so even that is essentially served family style. The only problem I can see is that I normally order my stuff hotter than most folks like. This happened with the Perlows and I, as Rachel got shut out of tasting several of the dishes as Jason and I ordered them HOT.

Then it's pretty likely that they will all be served the same dish. Knowing this group it seems unlikely tho...