M.X.Hassett

Congrats. I will have to make the journey down there from Teaneck.

Sorry I can not help but think of the Seinfeld episode were Elaine says something along the line of "A dingo ate your baby". I also recently saw a sign that said "All unsupervised children will be sold to the highest bidder"

Although I am normally for full disclosure(see my username and sig) I think we would lose at least three members whom I know personally if they were forced to disclose their name. They are good people and have not been involved in any of the alluded to threads. They choose to be anonymous for work related reasons. I can not help but to be amused by the fact that as I type this the counter says "18 User(s) are reading this topic (0 Visitors and 4 Anonymous Members". Though I am new here and have only a few posts I am still amazed at the amount of folks who read eG, I have introduced myself to people and they think for a second and then say "wait do you post on that food site" happened at Blue Ribbon last night. Edit: I must commend the staff for moving this thread. It is now on a forum where it can be read publicly.

These are a few nice Japanese sets. http://watanabeblade.com/english/standard/index.htm I have a left handed set.

That is definetly a big ad

That abbreviation is ridiculous. I feel like it takes longer to type that out than to write the full name. I'm amused, nonetheless. ← Sorry, The Bar Room at The Modern at The Museum of Modern Art.

In regards to scale build up. Some including myself believe a well "seasoned" tea pot produces the best cup of tea.

Chuck, please post about how the dinner goes.

Not much to add. I think sherry would go nicely considering TK's recipe calls for sherry vinegar. Although I have seen other recipes that call for port(LHBoardain), red wine, white wine, and sherry(not vinegar Me). Plus that menu looks awesome.

I am a little OC when it come to presentation. I normally eat alone, and I still place the food in an artistic manner, sauce is normally pulled across the plate, garnished, and the rim of the plate cleaned.

:laugh: Did not G.Carlin have a routine about "stuff" and how we just need houses to keep our "stuff" in and the more "stuff" there is the bigger a house it is we need.

1) My opinion is that it is just another time saving device. While good for some it is not my thing. 2) I have many tea kettles in my kitchen, on bookcases, in boxes in the basement, and there is even one in my bedroom(Why I do not know, well packrat maybe) 3) Yep, I do not know if it proven but I still think that starting with cold water produces the best cup of tea. 4) When I want to cheat I just use my Insta-Hot tap. BryanZ- What are these "uber-Asian hot water boilers" you speak of, are they the same as Insta-Hots and there ilk Edit: Added #'s to GG's post in my quote for ease of response.

Tommy I just talked to them and they offer the full menu at the bar.

Maybe we can start an exchange program. In my house I eat mostly the yolks.

I find online wine lists helpful also. In regards to the wine list being online and competition. It has been argued by some that one of the justifications for the markup on wine is the work that goes into making the selections for the restaurants celler. I know I have heard this argued the only hard source I can think of off the top of my head is Shaw in Turning the Tables. So there might be some validity in the arguement.

I can not beleive I forgot about the BRaMoMa. Daniel if you have not been go. They have some new items. Plus they sell wine by the taste/glass/quartino(spl)/bottle. I do not think I have ever passed there and not stopped in.

Papya King or Crif, and you will have plenty left over. There is also always Shake Shack. Korean barbecue, is always good also. Edit: and there is also 4.50 Buta Kakuni at Saka Gura.

Now I am starving, that Picanha pictures great. (You Wont Know Brazil Before You Learn to Say Picanha http://www.brazzil.com/content/view/9438/76/ ) Edit: Fixed DLink

Also this weekend I learned about something called tastefully yours if anyone has more info on any local parties/gatherings please let me know! Thanks again. ←

3 lemons or limes(you can mix) for a dollar at my local walking distance store they are very ripe with a small pith. As to Chris' question as to why pith and skin thikness vary I can not add anything but an (un)educated guess that it may have something to do with genetic mod. or growing enviroment.(yeh, that realy narrows it down)

1) I would think that that may be the way to go until you figure out a ratio you like. Then you can make larger batches with all ingredients together. 2) Yes I beleive that is exactly what it is. I have seen chintona bark(yellow quinine) listed as an ingredient I am not sure if this is another name for quinine or a cousin of it(I.E. Yellow vs. Green Chart.) Edit: I added the #'s to Eje post for ease of responding.

This might help http://www.washingtonpost.com/wp-dyn/conte...5062700572.html

Until you factor in the shipping

Le bristol is a wonderful choice I have not been in years, many years. I beleive it was under another chefs helm at the time. But looking at the website the memorys came flooding over me. Proust like. My first cigar and sip of fine cognac sitting at the bar(what better place to have your first sip of fine liquor and puff of a Monte). The spectaculer suites. Ringing in the new year in the dining room and then wandering the avenues of Paris, street carts selling champagne and fireworks on every corner. The sun on new years day coming up. Oh the memorys ok I am getting misty eyed now and that is something I don't do. LMFoodie have a great trip and birthday I hope it works out better then the WD-50 suggestion(sorry). Oh god and that great elevator, and the South African diamond man on the cell phone in the sauna, early massages by the pool. Ok I need to stop now and book a flight.

It is good that you contacted BBB to few people do in my experience.