herbacidal

or you can go to the other BinG, on Sansom (Jewelers' Row) between 7th and 8th. I prefer that one myself.

damm, gonna wait that long? hrmpfh.

I'd respond, well do you use electricity? Do you give your 2 year old electrical cords and outlets to play with? And cooking is one thing, but people should know how to help. I have no idea what a ricer is.

i'm with soba. don't really get CB. then again, i'm also with jinmyo, and gah on desserts in general. that said, as long as people like it, i would be the first one to continue putting it on restaurant menus.

best of luck to you, chef fowke. please do keep us updated. a restaurant reality show would help. perhaps kept as video clips online? actually no, have one of the investors pitch it to a network. 'twould be way cool.

hey, you're not supposed to be done til sunday. no fair!

he seems like he is. roker to me is tolerable. this guy is just annoying. so now i have a name for the guy. dammit, one more thing i didn't wanna know. just saw part of the one today on comfort food. only saw the summary of the top 3 tho. anyone know what 4 and 5 were? only reason that interests me at all is because my comfort food is beef brisket noodle soup, which i don't expect to be on the list.

I have no personal knowledge of any sort of the situation. I had originally assumed just that Boulud was exec chef because that's what I'm used to owner-chefs being referred to as. I do recall in Brenner's 4th Star that there were 4 sous chefs. thanks for the clarification.

Stepped back? I believe Alex Lee was executive chef from the day Daniel opened. I know he was executive chef at the time the restaurant moved to its present location. Jean François was made executive chef when Alex moved on. Jean Francois has been with Daniel a long time and I believe he has worked in all three of Daniel's NY restaurants. really? my mistake. so boulud's title was owner/chef or some equivalent?

how's this? actually that one sucks too. it just looks like he's closing one eye, not really winking.

a very important word in most asian cultures. i believe various chinese restaurant names i've known through the years mean bountiful. that's a wink? we gotta get more emotive, obvious emoticions.

we used to use it and A-1 sauce to make the sauce for Peking Spare Ribs back when we owned a restaurant.

anyone know what han ah reum means in korean? there's one in baltimore, and i'm guessing it means something important in korean culture.

i was just saying that the chow mein we are now focusing on is not the chow mein eddie was referring to at the start of this thread. they are 2 entirely different things. i don't want someone less familar with chinese food to be confused.

in all honesty, why would it be necessary to include that when describing it? is New York Jewish pastrami sandwich or something similar necessary in that situation? off the top of my head, the only instance I can think of the specific area being included like that is Buffalo wings, and even there, I don't know how necessary/useful that is, with "hot wings" being increasingly used.

popped in at tenstone last night. can't say the burger was salty, but the fries definitely were. the burger was too big for the bun though. at the end, i was eating an open faced burger. regardless, good place, with good bartenders and good staff in general.

why not? bars can have good food. il cantuccio is pretty good. and cheap. it's like a more modern mr. martino's.

that was nice, dave. thanks.

the chowmein that hkdave is referring to is different than the others ones discussed. it is a standard for many cantonese, using egg noodles; in the US I think I have heard of them stir fried with: lobster seafood (squid, jumbo shrimp, scallop) shredded pork braised beef/beef brisket among other things, as the base ingredient. straw mushrooms, carrots, choi sum, etc. would be thrown in as well.

ah, go ahead. let it out.

Even from a cheesesteak neophyte this is great praise. But the roll scares me. Maybe this will help. When Carl's was written about in NY Magazine, which is where I first learned about it, he explained that he had spent 10 years studying cheesesteaks -- different meats and rolls. This is what he said about the latter: "It's all about the roll. It's got to be soft enough to soak up the grease, but with a little crunch." I think he knows how to describe his own product better than I can. 'tis true. it is about the roll. and his description is accurate. nice if they keep the bread warm too. not hot, just warm. like on top of the pilot light warm. just soft enough that if the bread is baked well, the crustiness will come out.

i'm glad to see the pittsburgh contingent is growing. Keep it coming.

Ling's post in Vancouver got me thinking: What restaurant in Philly has sweetbreads on le menu? I like the stuff, wouldn't mind having it more often. Only had it once, at Sammy's Roumanian in NYC.

hmm, lemme think. yup, 'bout once a week. used to be everyday.

there is such a thing? cool, learning stuff every day from these blogs.