HOOLIGAN

A touch off-topic and perhaps even controversial, but being a big fan of gender-neutrality, I've always objected to the term "woman," because it's derivative from the term "man." I believe it's more appropriate to employ the more neutral term "woperson," because ... ... oops. Thinking about it some more, I don't like woperson either, because of the implications of the term "son." This brings us to the logical conclusion: "woperchild." That's it. Woperchild. ← It doesn't make me a pedophile to enjoy a whopper junior every once in a while, does it?

This is the best rendition of Leif Erickson with Turrett's I've ever seen.

You need to stop blindly defending whose you you rever. This thread isn't about great meals at the lab (which I've had). This is about Iron Chef and Roberto got schooled. Shame on him if he didn't do his homework. If he turned up at the SAT's unprepared without a No. 2 pencil should we just give him a 1600. I'm a big fan but I know when to call a spade a spade.

Roberto is a better man than I. If I had my ass handed to me I wouldn't invite 200 people over to watch.

Derek, when might that royalties check be coming?

James Beard puts his seal of approval on that one. ← Psssst!!..... Word! If you are an eGulleter and "in" at the BdC, you know to squeeze the nose of the Santa on the way in. Smack him on the way out. ← And what if you find Santa horizontal as was the case last sat.?

Do you have any of that Vietnamese stuff that cats crap out, that sounds delish. And as some chefs know "My Kitty Likes Kitty Food."

It should be noted that having your water poured in unison has nothing to do with fine service. It's unnessesary flair. Look at TGI-Fridays, how far does flair get you there. In restaurants with the finest service I've had; El Bulli, Michel Bras, Guy Savor, Per Se, Louis IV, etc... I've never seen it. It's not that it's a bad thing... just well...obnoxious. It's smoke and mirrors, giving the customer what they think they want but don't need. Like pulling out a cigarette and having ten waiters hovering over you with lighters ablaze. BFD

Growing up in Maine with summers spent on the boat, I can't think of any other way to cook lobster.

Is that an homage to anyone in particular? ← I'm Jarad Slipp, and I approve this beverage.

Who are you kidding. You both know damn well that you'll and up at Ray's. Fortunate for you everyone gets hot chocolate upon departure.

I'd lend you mine but eight of twelve months are stuck together.

Is Graig the dude who is the Rick Bayless Impersonator?

If you book a room at a nice hotel and don't check in, you pay. If you book a ticket on an airline and don't turn up, you pay. Why should it be any different with fine dining? Our size is smaller and our profit margins lower. We're just looking to cover ourselves, often times if the table can be resat you won't even be charged. I can understand why you might by annoyed that they requested your c/c info after the fact, but you must remember that new years is the creme d'la creme of donkey's night out. Don't hate the players, hate how the game now has to be played.

I used to rock gobblers bi-weekly. The only crappy part as waiting in line with Bowdoin students.