tommy

the only one i'm really looking forward to is Fascino.

do you remember *last* NYE??? jason almost had a heart attack. it was insane around here.

torakis, you're the second person i've heard today saying that they put the nori over flame (the first was nobu. well, he said it in his book). is this really doable? seems that it would get all messed up. confused, tommy

the first movie is based on the book C&TCF, as far as i know. not sure why they're not going with the Willie title for this movie. but you know that time burton, he's a strange one.

Ha ha ha...did you know they are planning to remake the movie? tim burton and johnny depp. awesome.

all of your questions will be answered tonite on Dick Clark's Rockin New Years, 10/9c on ABC. bit i'm guessing the bag is what will win you the prize.

slamming the cover seems a bit like shooting fish in a barrel, while taking issue with content actually involves reading and thought. edit: i stand corrected about my thoughts on whether or not ruth decides on the cover. i'm told by an expert there's a very good chance that she probably does. i can't imagine what was going through her head, what with putting out a festive cover reminiscent of Easter.

yeah, but i don't think many people think of Michael when they hear Let It Be, for example. thank goodness. i remember back in the 80's when paul was about the 3rd richest entertainer on the planet. he's fallen back considerably. it's a shame he couldn't secure those publishing rights. i wonder if he likes M&Ms.

i'm confused. i was under the impression that cupcakes and the like have artificial coloring pretty much all of the time.

you're joking. where were they? i looked in all of the meat bins and the butcher area, and didn't see duck of any sort. good to know though.

i stopped at han ah reum (the one in Little Fairy) today and looked. as suspected, they don't seem to have any duck products, although they have every part of the chicken and pig that you could ever want.

you da man. do you think this is a compromise? or are the results pretty damned good. i can, if needed, do them a la minute. i'd just prefer to not. (rachel and jason are da man too, but they're da man without the answer i wanted to hear. )

Back Street Bakers, Glen Rock, NJ (northern NJ) 201 652 7259

i'm considering making sushi (rolls mostly) for a get together tonite. one of the books i have says that you can make rolls ahead of time, and keep them at room temp (the fridge will make them 'hard' it says). it suggests the vinegar will help keep the fish fresh. is this true? i figured if i wrapped the whole rolls in plastic wrap and threw them in the fridge for 6 hours, they'd be OK. is that not the best way to go??? thanks. edit: feel free to move this to the appropriate forum if this isn't it.

the first few times i tried a blue cheese based pizza, i used only blue cheese. i found the cheese really overpowered the pizza. that might have been a function of the type of cheese i was using, but regardless i decided to mix it with fresh 'muzz' this time. the result, i thought, was a more balanced pizza. additionally, a few of the pizzas i had in italy were like this, so i figured there must be something to it. i used a bit of sauce, but not much. i'm using pomi strained tomatoes, as i've found them the best of the bunch. a bit of dried oregano, s/p on the sauce as well.

at the risk of verging completely off-topic, and then having to slap myself around, which one is the best in your opinion. i'm not concerned with cost. i'm concerned with ease of use and results.

i can't believe you're saying it either, as now i have no choice but to slap you around. on a related note, i see that the 310 lists for $70, and the 110 lists for $100. what's the story?

some random food pics: pizza in florence cheese market in florence meat and cheese in rome porcini in rome sandwiches in venice

i'm going to start slapping people around if they don't stop talking about home sharpening and start talking about where i can bring my knives.

having already jumped on the bandwagon, i can say that roasted brussels and cauliflower account for about 90% of the vegetables that i cook. and, i've converted more than a few guests from "haters" to "lovers".

i've been tempted to try this place again. but for me, the lack of parking keeps me away. i've had a few decent dishes there, and some downright horrible dishes. i suppose i should give it another shot.

i care way too much about my knives to have them go dull. i'm also way too lazy to sharpen them on my own. does anyone know of a place in northern NJ where i can get them sharpened? i know Chefs Central does, but i wasn't pleased with their results. i know there are some places that i can send them to via mail, but i'm not interested in that. there *must* be a place that sharpens knives.

ted nugent is a rock star (mostly from the 70's), who now eats only what he kills on his property. he's not a big fan of vegetarians and whiny people as far as i know. he's also insane as far as i can tell.

having your cake and eating it too. well i would *hope* so.

ted nugent?