tommy

from sept 14 to 11/23, you used or referenced orangutans about 6 times. that has to be some sort of record.

and the rest of us will enjoy truffles. well, those of us who don't think they taste like dirt anyway. and i hope Azrael tries them as well, and buys into the opinion of countless top US chefs, rather than the idea that they don't travel well.

i think a few chefs in the US would disagree with you.

i like anything that is expensive, as i'm shallow, mindless, and want to fit in with the rich folk.

i'm no bettin' man, but i'm putting 10 on this getting into some sort of anti-snobbery discussion. i'll start by suggesting that for me, and i'm guessing for many, it doesn't matter how much they cost. it's an insult of sorts to suggest otherwise.

certainly not marketing hype. it's very unique. very earthy, and sweet. buy a cheap bottle of truffle oil. the smell, while certainly not that of real freshly sliced truffles, will certainly give you an indication. i've had some truffles that have tasted of dish water. not sure if that was just a bad day, and it certainly wasn't what i've come to expect from truffles.

jason, when you get a chance, would you make some croutons? i'm making some right now, and waiting for the oven to heat up. i'm thinking it would be quicker to go to your house and get the magic bag.

jesus, why didn't i think of that. i'm going to move it from the garage to the fridge. eeeexcellent.

for what it's worth, i was out of the country. otherwise, yes, i read every thread. i'll looking forward to 3 Forty, as i love oysters. i don't think there are many restaurants in hoboken that offer oysters, save the Brass Rail.

i just bought a second refrigerator (the first one of my adult life). i'm so happy that i find myself going to the basement just to stare at it and open the doors of the empty box. what do you put in yours for day-to-day purposes? right now, i've got two lonely bottles of diet pepsi in there. i suppose it'll be handy for the holidays and for entertaining in general. this is one of the happiest days of my life.

My favorite part of the entire post. Most leaders fail to remember the importance of respect from the team. It has to come before everything else and must continually grow in order to open the doors to creativity. you mean he doesn't cuss, yell, scream, carry-on like a child, denigrate his staff, and throw things in the kitchen? how can a restaurant possibly survive without these things.

damn straight. most of the time, i prefer skate to scallops!

just because we don't reply, doesn't mean we don't care. actually, i hadn't seen that thread, and i'm glad you brought it back up. you, thereuare, are now one of the most important posters as far as restaurants in hoboken go. of course, that title belonged to me for many many years , and although i still get down there for meals, i don't know about all of these new places. god speed.

oddly enough, egullet is now decorated like McDonalds.

saturday night live. dan aykroyd.

i'm making grilled shrimp with a tamarind sauce tonite, as i uncovered a block myself. i'll report back if it's good. it was good. bathed the shrimp in salt water for a while. made a paste of garlic, red onion (had no shallot), salt, sugar, cilantro. added the paste to reconstituted tamarind (about 2 T with 1/2-3/4 cup water). heated the sauce to reduce and added a bit of fish sauce towards the end. served with mixed greens (basil, cilantro, watercress) dressed w/ s/p lime juice. to me, this is one of those "who could not like this" dishes.

i do recall seeing "crap" on a menu or two. this is presumably something that's almost as good as "carp".

wow. great job, jeff. those pics wipe out some of the mystique of the place, for me, but make me want to go even more.

i would certainly go to Little Italy. it has been there forever, and is still populated by italian-americans. my grandfather started going to a restaurant there back in the 40s or 50s, and my family still returns when we're in the area. it's actually not half bad. but i don't remember the name. i'll search on it, as i think it's around somewhere. edit: it's called sabatino's. i recently had an excellent veal chop at sabatino's.

always remember, Williams Sonoma will take just about anything back, even if you don't have a receipt in most cases.

not a "untensil", per say, but i have a lovely set of s/p shakers whose holes (just one for the pepper...or is that for the salt) are so small that no granule of either salt or pepper worthy of hitting my food would come close to fitting through. i'm not even sure that was a sentence.

aw, katie, you'll always be a trojan shill to me.

katie, you rock my world.

i think i need to get to Luger's. my friends are starting to make fun of me. i gotta add Nobhill in Vegas, just to make sure it's as good as i remember.

maybe a reduction of the lovely POM.