tommy

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i thought i noticed that today when i looked at it again as well. though i wasn't sure and didn't give it much thought. i'll have another look.

Tommy: I don't have the answer about what the restaurant should do, but... My firm did over $100m in billables last year -- not bad for a a samll firm -- and I can't think of a business transaction, short of those requiring signatures, which we do not prefer to carry out via e-mail when absolutely possible. And if a signature is needed, I can e-mail the signature page and they can fax it back. A letter is nice, but communication is communication. Period. If a restaurant gives out their e-mail address, they should check it regularly. And a complaint from a customer is a complaint from a customer. i lean towards the thought expressed so clearly by Carolyn Tillie: i do business via email all of the time. when i feel it's appropriate. i think pen on paper and a wet signature may have been appropriate in this particular instance.

fay jai, you've made the right choice. brine it overnight. butterfly the roast, fill with caramelized onions, some whole garlic cloves, and about 12 sage leaves. tie it up. set on a rack of onions, celery and carrot. de-fat the juices when done for jus.

I disagree that using email is rarely an appropriate method for business transactions. In this day and age, email is just as appropriate as any other mode of communication for doing business, even reportiing food poisening to a restaurant. in my experience, most transactions still go down when the pen hits the paper.

calling or writing is always appropriate for any sort of business transaction. email is rarely appropriate. we obviously can't guess if they would have handled a letter differently. but, they might have. it doesn't matter if you own a restaurant. i'm simply asking what you think they should have done for you, since 100 dollars clearly wasn't enough.

let me ask again: do you think they should reimburse everyone who emails complaints about food poisoning. if your answer is 'no', then why? if your answer is 'yes', then how?

i'd probably just sear it on the stove and put it in an oven. it won't take long to cook, and since there's not much fat, you'll not get much benefit from long-time cooking. dave, is this accurate?

i'm not being aggressive. i'm just trying to clarify if you think they should reimburse everyone who emails complaints about food poisoning.

do you think they should have given you more than 100 dollars? do you think they should send 100 dollars to everyone who emails complaining about food poisoning?

a hundred bucks would certainly make me pretty happy.

mine came out great. everyone raved, and that's my barometer. served with slaw (ludja's recipe). the 6 lb butt was in for about 7 hours at 275. i should have pulled it out after 6 hours methinks.

Tommy, do you know many people from India, as friends? Like, over a length of time? huh? yeah. why?

oh the ass-kissing gets ridiculous after a while. but yeah, suvir, hemant, and staff are doing a bang-up job over there.

that's all i'm concerned with.

thanks for reporting back, fifi. my butt is in at 275 right now. brined for 18hrs. seasoned with s/p.

did not! the only thing i pointed out was a really boring story about me from my college days.

i don't think Jim Dandy's is all that dirty (although the Mud Hole, which is the connected bar, lives up to its name. it's a dark hole). i just think that Jim Dandy's is best suited for the high school lunchtime crowd. i've had their ribs, and they didn't seem exceptional in the least. i wonder what their method is? do they smoke them? are they cooking them for hours with low heat? i'm guessing they don't do either.

just a second there professor. how do you get kaffir to grow in your house? do you suppose this is something i could do too? i'd be more excited about growing kaffir than you can imagine. i mean, the whole freakin thing must smell great!

i'm making mayo sandwiches tomorrow. little rounds of thin white bread, with a bit of mayo and thinly sliced red onion inside, with edges rolled in fresh parsley. yummy sammy.

yeah, i knew that kind of talk would get me in trouble. but, i will say that i never claimed that one way or the other was authentic, as i'm very aware that i wouldn't know authentic if it ran up and bit me in the larb. however, most versions i've had at various restaurants in the US seemed to resemble what i'm making, and that's larb without kaffir. so i suppose you could say that i think Thompson's version, which i basically follow, is typical of US larbs, rather than authentic. it should be noted that i look for an excuse to put kaffir in just about anything. it simply amazes me to this day. i think it's magical.

1:1 is definitely the way to go. certainly not 3:1. but remember, some larb purist will argue that it's not really larb if you start throwing lemongrass and kaffir into the mix. i'm not a purist necessarily, but i agree. that sort of resembles some other dish (granted, a larb-like dish), so i'm not sure i'd call it larb.

hmmm. i tasted the 2003 and i didn't get "mussels". it had the same characteristics as most other NZ SBs. the finish was a little less pleasant than that of past years. definitely no mussels. maybe you just had mussels-on-the-brain.

i actually have a few audio tapes of some sessions. complete and utter nonsense.

finally a writer who fucking gets anthony giglio.