jhlurie

Various generic Cauliflower topics have been merged, however, the Roasted Cauliflower topic has been left seperate, since it's about a specific preparation. Carry on...

As someone who has never in their life bothered to "peel" a grape, I shudder. But if it's that big, maybe its worth it.

this thread isn't about boulud or his suggestion that boiling tenderloin might be a good idea in some applications. the comments to which you're referring are in reference to the 2 points i quoted above. this isn't about "yanks" bashing a "UK" chef no matter how much you try to make it the case. if you'd like to start a new thread on boiling tenderloin, i'm sure some tongues will become unstapled on that particular topic. but it's not terribly relevant here. tommy, I think talk about boiling tenderloin is an acceptible level of meandering, if robyn has specific points which relate back to existing discussion in this thread. As for the issue of "yanks bashing UK chefs", I think we can entertain it as a general concept, but the moment it turns personal it's inappropriate (yes, folks that is a warning). "Yanks" (what a crappy word) may have different tastes than Brits--I don't think it's inherently offensive to suggest that. And summoning the spirit of Boulud would seem to be okay, because who's to say that HE'S necessarily right just because he's more famous? Okay, robyn IS saying that, but it doesn't mean that we have to believe it.

That's why we pay Ellen the big bucks.

Yes, it wouldn't surprise me if they wanted to open a Riverside Square mall location. They seem to want 2 or 3 locations in every town. Reactions to both Kratiem and the Montclair location are scattered somewhere here in the NJ forum. The consensus seems to be... they are reasonably good, but our friend Wondee in Hackensack shouldn't start worrying all that much. They aren't serving the same market as her.

Went through a six pack of this in the last week (I only saw cans). It's good for Diet Coke (the lime works better than the horrible lemon pledge taste of the Lemon version), but as before I'm waiting for Pepsi to inevitably come out with a superior product. Also, I agree with the "cold" comment. That's near universal with coke products anyway.

This was a "Greatest Hits" week for the links on the front page. Periodically we like to revive interesting older threads that newer users may never have seen, or that established users may enjoyed the first time, but forgotten about in the interim. The Cheesecake Factory phenomenon is a fascinating one--it goes far beyond the usual fast food/chain food debates, into some strange territory where people are willing to wait for hours for whatever the heck it is that this place is actually providing.

We've combined these threads into one so that it reads more like a diary--a single continuing narrative. Hopefully, in addition to making this easier to read it will encourage more responses.

I believe that this is it (click here).

Oh, wait... Duh, that one's obvious. also, and I've also heard the variant Both being terms of affection to describe someone who is innocent and "nice."

It's not a simile, but I'm always fascinated when people say I mean could they, really? Okay, how about:

I'm not sure if "warp" is the right word, but I get your point. To me, cilantro covered in hot chili oil still tastes like cilantro. What's different, perhaps, is that because I'm at least somewhat adapted to capsicum, I'm a bit more aware of strong flavors underneath--they kind of stand out. People who aren't adapted seem to think that capsicum masks flavors, and the more adapted you become the less it masks and the more it... highlights. It's the exact opposite of the popular belief that it "kills your tastebuds". The same is true, in a way, of sichuan peppercorn (for those who don't know... it's no relation to black pepper). As with capsicum, there's some apparent "masking" at first, although adjusting to it seems to be more of a psychological thing than a chemical one. The best examples of sichuan peppercorn do the whole numbing thing, and then as the numbing wears off, the other flavors seem to flow back in like a tide. It's an interesting experience, and not very explainable---maybe even less so to people who have had BAD sichuan peppercorn, which is all too common these days for those who try and find it (it's been banned by the FDA for the past few years due to a viurs it carries which effects citrus plants).

"Peppery" may indeed be the wrong word, although I'm sure than "pungent" is any better. Of course "spicy" and "hot" are damaged terms too, since each has other meanings. Someone needs to invent a term. "Capsicum" and "capsicun", though relevent to the process, do very little to describe the mouth, tongue, throat or nose feel (which aren't consistent between the oily and non-oily varieties of spicy/hot/peppery/pungent food anyway).

Excellent Indian and Cuban food are mere minutes away in Edgewater--which might be easier to get to than Hoboken (or at least easier to park in). Rebecca's Kinara (More about Kinara) Also, Steak. The River Palm Terrace (too many hits to link here). There's some Italian down that way too, but like the rest of the Italian in NNJ, I'm pretty sure it sucks. The one "Italian" place I know that's been down there for years is a place called Joe & Tess', which primarily serves Seafood.

Heh. We haven't had a good bathroom thread here on eGullet in months. Thanks Holly. My least favorite are the ones with vague pictures. They've gotten vague because someone decided that the "female" picture with a big triangular bottom representing a skirt is too old fashioned and sexist. So now it's anything goes. Hell, I can't always even remember the Male and Female arrow symbols.

Like Mistinguett, my cheese epiphany only came a few years ago. However, I was never a cheese-hater per-se--I was just ambivalent. Not so anymore. I love 'em strong, runny, hard, smelly, smooth... you name it.

I can buy that logic to some extent, fifi, but 12 marshmallows for $17.50... that's pushing the borders of insanity.

Ah yes, you were sitting near Rosie, right? Literally, I think that table had 15 bottles of wine.

Dominick's on Arthur Ave. in the Bronx is the only place I know for sure that does this. Then again, I've always felt that Dominick's changes the prices depending on how much they like you. Actually, to be strictly accurate, Dominick's doesn't have prices on the menu mostly because they don't HAVE a menu. In New Jersey? Can't think of one yet.

The Spicy Capsicum Cellophane Noodles did, although those of us who are regulars had a discussion and acknowledgement between us that even China 46 has been reduced to using inferior quality sichaun peppercorn. It was decently made, but it featured more of the musty taste and less of the numbing than the best stuff.

Just in case that link above dies at some point in history, we should probably state that we are talking about Bill Buford. In the future, be careful of posting links to outside sources without giving some kind of summary as well.

I suppose that one could argue that bottled beer caters to moments when convenience outweighs taste. That doesn't necessarily mean that the taste becomes irrelevent though. It just means that the convenience temporarily means more. Really we need a scientific study. A draught glass of Guinness right out of the tap, one poured into a glass from one of those cans, one poured into a glass from out of the bottle, and one drunk from right in the bottle. It's actually possible that the second best option, after the tap, might be the bottle, as long as it's actually poured into a glass. Keeping it IN the bottle might be the crime. Then again I actually HAVE had the cans, and the head formed with them does seem pretty good. Another problem with the bottle, even if you pour into a glass, may be that the bottles are too thin, and that pouring out of them might kill the head.

Or as we say around here... gung hay fat guy!

I could see it. You have a guy dressed up as a fat version of Ronald, like in that parody poster. You document him eating McD's salads and such (sans dressing, of course... we are cheating) and drinking Diet Cokes for a month. End of month... thin Ronald. Thin Ronald turns to camera and mocks the Subway diet by saying "take that Jared, you fat bastard! And you too, Spurlock..."

C'mon glenn, don't generalize based just on tommy! Then again, he's got a right to that opinion. I think he's just very time-management oriented--he doesn't like wasting it. Well, at least when it comes to meals. Me, I'll take a risk sometimes and other times not. It's just an unpredictable impulse based on some intangable things about the menu, location or appearance of the restaurant sometimes.