tommy

554 views already on the "largest internet food discussion forum" and growing. give those marketers a raise. i just wish i were as effective. maybe i'd make more money.

i just want to thank everybody for all of the suggestions. i was planning on getting together full reports for my blog and here, but that hasn't yet happened. so you'll just have to live with "thanks" for now.

the iVillage GardenWeb Appliances forum is an insanely good discussion group for appliances. it's a bit hard to navigate, but they have a good search feature. and everyone seems very knowledgeable and eager to help. after spending days on it, i opted for Jade.

I suppose so. and then you'd be paying top dollar for a grading of prime on a filet that likely wouldn't make a bit of difference in taste or texture anyway. on a different note, if you are able to cut a porterhouse into a sirloin then you can work magic. i think that a porterhouse is generally a tenderloin and a strip. the terminology is abused and mis-used, but i think this is the widely accepted usage.

but you likely wouldn't be the only one without a jacket, which is probably the important part. "business casual" is pretty well defined as it relates to jackets. as in, don't worry about a jacket. from the staff's perspective, no one would like twice if you didn't wear a jacket.

they have three cuts, per their website: porterhouse, sirloin, filet mignon. i'd be very surprised if their filet mignon is coming from a USDA Prime-graded carcass. since that grading relates to marbling, it's almost pointless anyway, as filet has very little fat. my understanding is that the filet from the best USDA Prime carcasses ends up in porterhouse steaks, where it rightfully belongs. the problem with a blanket proclamation like "all of our beef is only the finest USDA Prime" is that there's a good chance it's not true, and if it's not, people like me will point it out.

oh man, servers all over the world must run the other way when they see RR and her crew coming. i think there's a website somwhere where all of those servers complain about how horribly she tipped them!!

sometimes a more casual experience is preferable.

the halal cart on the corner of 3rd and 48th does one helluva mean 5 dollar lunch, including drink. the chicken is quite good, and the lamb is really tasty, if not a bit salty and processed. if you're up that way that is.

yes i sometimes amaze even myself.

Becco, as you already know. i've had dinner with 10-12 there, so they can handle it. there's nothing wrong with Bond 45 or Ruby Foos in my opinion, especially given the circumstances. each are notably more "fun" than Osteria al Doge, for example, and you can eat relatively well. Esca has plenty of offerings other than raw fish. however, it's not quite fun, and strikes me as a bit serious for this type of event. unless it's an event of foodies, which i'm thinking it's not. the Palm (steakhouse) has private rooms and can do something for you, getting you in and out in time for the curtain. Virgil's BBQ. i'm all about fun and decent food.

the Midtown Lunch Blog might be a good resource. lots of places listed.

you're a pain in the ass. don't wanna drive? amazon.com do you have a Whole Foods near you?

given the chance, i'd eat breakfast, lunch and dinner at Wu Liang Ye, on Lex and 39. The Amish Market has excellent brick oven pizza. They also have a lot of other options for lunch. Chipotle is probably my favorite chain (43rd or 44th btwn lex/3rd). The carnitas is outstanding. There are a bunch of Starbucks all around there. not sure if that fits your definition of "cheap" or "coffee". You could jump on the 6 train and get down to the The Shake Shack within a few minutes for their very tasty roadside stand-style burgers. Darbar on 45th has a very good 10 dollar (indian) lunch buffet.

ducane.com or charbroil.com. http://www.ducane.com/Dealer/Default.aspx?...07079&radius=10

almost any place that sells grills will sell them. go to weber.com and find retailers in your area. that would be a good start.

wu liang ye seems to me to be the best choice. you'll have world-class eats here. ordering correctly can help. there's no doubt a thread on the place on egullet and some info here. the Shredded Camphur Tead Smoked Duck with spring ginger might very well be the best duck dish you'll ever have.

hopefully i'm not the only one who keeps reading the title of this thread as "porn site help." http://www.stonyhillinn.com/ http://www.seasonscatering.com/ i haven't been to events at either of these places, but they've been around a while and seem nice.

rosie, is bobolink actually selling grass-fed beef, rather than cheese from grass-fed cows? i hope it's the former (as well as the latter). thanks!

does your Ranch dressing have sugar in it?

almost all pizza benefits from 2 minutes on a pizza stone at home. the crust gets nice and cripsy. since i've realized this, i don't stress over how hot or cold the pizza is when it arrives. it even allows me time to get changed and sort other stuff out while the pizza sits on the table. liberating, to say the least.

an article worthy of your consideration ... ← the same piece came out over a year ago, and actually kicked off this thread: here my apologies to rachel and the sensibitilies of reasonable people for my "tar and feather" comment. it was obviously off-the-cuff and in jest.

Yes they do if you think it's okay to cook filet mignons well-done. ← Q.E.D.

Riiight...I guess whenever a novice thinks they know better than a professional... ← yeah, a server knows more about food or my tastes than i do. that reminds me of a time that i asked for a bucket of ice to cool down a bottle of red. the server looked down her nose at me and said "that's red wine. it's not supposed to be cold."

i always find it odd that people in service industries take such exception to giving people what they want without feeling the need to critique and berate them, sometimes even to their faces. if the guy wants filet mignon well-done, who is the server to suggest otherwise? you have to be kidding me.