tommy

to paraphrase my father, you guys know just enough to be dangerous.

i'm getting ready to jump into this. am i to understand that green beans are pretty much available only by mail order???

it's also an improvement on the same beverage for a lot of people.

rare earth magnets.

obviously it's safer with 2 people (unless, of course, one loses grip, and the bar and turkey come flying down, taking the pot over with it). but it's not a big deal from what i saw. obviously, either way, if something goes wrong, it could go horribly wrong.

fresco, yer pissing on our parade here. i was able to do this one on my own. when i made the first bird, i had a friend help me lower it in. however, it can certainly be a one-person job. although your arm could get a bit tired if it's not big and beefy like mine.

brined for 24 hours and air-dried on the bottom of the fridge for 18.

another success. 13-15 lb bird in for about 50 minutes.

spelling errors are *always* funny when committed by a business on something that would seem to represent that business. i suppose it could also be said that they're "stupid", but "funny" seems more appropriate.

jon, in the future, please choose your words more carefully.

:puke: am i the only one who uses 409 or whatever to clean all parts of a desk when i move into it? you'd also be surprised at how many crumbs (and hair) are in your keyboard.

cheesecake aly, based in glen rock, has some super-good cheesecake. i had one yesterday and my head almost fell off. they do come at quite a tariff, though.

i wonder what "want state" budweiser puts me in so often.

i see. but i bet there are others.

how's this?

"bountiful" a very important word in korean culture.

and i suppose that's why i haven't joined your club.

amma, hemant, suvir, and bikky are just incredible. as is the rest of the team. there's just nothing i can think of beyond that. mrs. tommy, after trying hemant's food for the first time, didn't stop talking about it for days straight. i'm jaded, i suppose, having eaten at Diwan dozens of times, and i only talked about it for about 2 days straight. it has proven to be one of the most interesting and wonderful dining experiences in NYC.

i read them, and they weren't worth much. i think one needs to employ some common sense in this situation. don't use a flash, if at all possible. otherwise, be aware of your surroundings, and how your flashes are effecting those around you. i think every situtation is dynamic, and there's no concrete "right" or "wrong" way of looking at it.

LOL! that's an *awesome* nickname. damn, i wish i'd thought of that.

if you like "mexican" food, it's decent enough. i was surprised to find the menu rather reserved, with nothing all that exciting or out of the ordinary. i've only been there once, and i was also at the BG in vegas. i probably wouldn't return for a "real" dinner, but they are both fun with friends. i would, however, recommend reservations, as i recall waiting for upwards of an hour at the very crowded bar for a four top. and if you do that and drink margaritas, you may not remember all that much about the meal. kinda like me.

Ah, brilliant. And the oven's due for a self-clean. in fact, i only clean my oven when i have to clean the stone. and that's been only twice in 2 years.

to clean, put your oven on self-clean. it'll come out brand new.

that terribly unscientific taste test was interesting on several levels. i found it interesting that just about everyone used "less bitter" as a descriptor. tannins, or words that i usually associate with tannins, weren't used very often. judging by the awkward swirling technique of some of those people, i'm not sure that they're as "avid" as one might hope. although, i suppose if they're selling to the "average joe", i suppose that wouldn't matter.

the egullet shuffle: jason is focused quick! sign-up with bogus names while he's not looking