tommy

in addition to what jason said, i see what i assume to be vietnamese folks using the sauce (hoisin) more often than not. it's usually some sort of uber-dexterous maneuver involving a spoon with the meat and the sauce and chopsticks for the noodles all at once.

i'm down with omakase for sure. i'll bring Dr. L riesling. the good doctor has exactly what you need.

looks like i'll probably be able to make it. +1

i'd go a bit lighter on the POM in the prosecco.

rosie is four foot two i think.

he's got some decent knife skills.

does it really matter who backs the chef? someone has got to. very few people open a restaurant with cash.

Brenna, you've just won the eGullet Bringing Back the Longest Dormant Thread Award. PM Jason Perlow your address, and he'll send you the check.

went to Rose pizza tonite. not all that special, but a good slice. rather oily, and full of flavor, just as you'd expect from a good local pizza joint. the crust was thinner than most, but drooped a bit (not super crispy). the ingredients and cooking method, however, seemed relatively standard. it's on River Road, basically across from that Spanish joint (Pescador), in a strip mall. and for anyone wondering, River Road and 21/20 are the best roads to go btwn route 3 and route 4, without a doubt. who needs the stinkin Porkway. i should add that i'd love to have this place local to my home, as i'd definitely order from it all of the time.

i've been outed. i got my above idea from his book. it works.

i just cut off the ends and peel the outer layer. i usually lose a bit, but it seems to work pretty well.

i do them at about 350 or so. i usually pull them out when i see the oils on the surface. obviously that's a good time to apply the flavor (i do that when they're out of the oven). i've done it several times, and made sure to let them sit around afterwords to see if they'd get soggy or stale. they last for some time (well, at least over the course of a day if you're entertaining or something). give it a try. the possibilities are, of course, endless.

i've been baking store-bought chips bring the oils out and seasoning them with everything from pepper, to spice rubs usually meant for pork or chicken (i've been using Lays, as they're readily available). the combination of getting the extra oil out and adding fresh spices really makes a difference, imo.

for real zeman? are they using coal or wood fired ovens and thin crust? if so, i'm there.

i'd think that some people would look for that quality in a roommate. in fact, where i come from, that'd be considered an "awesome roommate".

didn't a few chefs over do the foam thing over the past few years (at least in the eyes of critics, and possibly, the dining public in general)? maybe that's what the author is referring to.

there were a few rough moments there, but i'm happy to report that my estimate was off.

congrats. sounds like this experiment almost turned out as a braise! it's all good.

cool.

quite the contrary. i don't think it's too far fetched to assume that a business will handle different modes of communication in different fashions. for example, i think if the customer showed up at the door with a baseball bat, there would have been a different resolution. whether that's right or wrong, or whether you or i think that's right or wrong, is really beside the point. not all modes of communication are created equal in the eyes of a business owner. not all complaints are created equal. like any business, they are handling complaints on a case-by-case basis. sometimes they neatly fit into "policy", if they even have one. other times, they just want to get the person off the phone. also, please point out some instances where i don't let "reason get in the way of having the last word." email me the results, please.

second thoughts about the funny bits? child molestation is so, like, *last* year's joke.

that is almost physically impossible in that particular state.

between, well, nevermind. but my religion really really sucks.

i'll give it 10 more posts.

ok, this place will give Little Saigon a run for its money. the pho was a bit on the oily side, which i don't prefer, but it was pretty damned good. not *quite* to the standards of Little Saigon, imo, but better than most pho that i've had. the grilled pork over vermicelli was great, if not a bit on the smallish side. that lotus, pork, and shrimp salad was awesome. thanks rachel!! it will no doubt be one of those dishes that we "crave". there aren't many things on the planet that get that honor. they brought things out too quickly, but that's to be expected. i've learned to order the apps first, and then the entrees later, but i forgot this time. our server spoke perfect english (as an obnoxious american, along with not learning french, italian, and german, i also haven't learned vietnamese, if that's even the name of the language). i'm glad Little Saigon isn't open now, because i'd feel guilty splitting my time between the two. the decision will be very, very difficult when LS opens again. the asian market next door is pretty good. a good selection of thai ingredients, which i appreciate. definitely worth a walk around if you're in the neighborhood. either my friend told me, or i read it here, but apparently LS is opening someone other than its previous location. sorry if i'm repeating someone here.