tommy

i bite my fingernails. i'm immune to just about everything.

if it's the dynasty that makes mustard and all of those "asian" foods that you find in the supermarket, then we can't guarantee results. seriously, i'd go easy on it.

i think they're serrated, and therefore not sharpenable. so when they dull, they'll send you more. for another 40 bucks in shipping and handling no doubt. we've discussed him somewhere before. a few of us are in agreement that if anything, the dude is pretty good with a knife.

Is fun allowed at wine tastings? the kids these days are having all kindza fun with wine and dining and lots of snooty stuffy stuff.

uuuuuuuh, no.

if the same wines are readily available, maybe we could throw together a thread with tasting notes to discuss the merits, if any, of these wines. might be fun.

i've told the story before of how i was cooking thai curry for an unadventurous couple a few years back. from the living room, the wife yelled "what are you cooking. it smells like feet."

chad, you might also consider mixing the fish sauce and lime juice (with a bit of sugar if you'd like) in a bowl separately. you can get a good feel for how the "dressing" will taste this way. but, when it hits the heat, even though it'll be off the flame, the flavors will change a bit. the fish sauce will mellow and the acidity might become more pronounced. but this is the approach i always use.

agreed. if you can find it, pick up pickled thai chilis. i use them all the time when i don't have fresh chilis. and since they're packed in vinegar, they last in the fridge forever, and they go nicely in acidic dishes like larb. they are certainly available mail-order somewhere.

that's a good point. it'll probably take a few tries to get the right balance for you. i know that i like it very acidic and bright, whereas my friend, another larb freak, likes more fish sauce and hates my larb. a wedge of lime as garnish could help there, as people can add more lime if they want.

i read this not 24 hours after i told a friend that this year i wouldn't even consider wasting my money on this stuff. it's become more and more undrinkable. i'm not sure if that's because my tastes are changing or not. does anyone have any suggestions on producers? perhaps that's where i've been going wrong. maybe this year i can use it as more than a decoration for the table.

good for you chad. a coupla things: i use "3 crabs" brand fish sauce because ming tsai does. it's pretty good. sushi rice will work fine i think. it's more a textural thing. that said, i just sprinkle it in right before plating. i then garnish with more. i love the stuff. i usually add cilantro (i think!). sometimes a bit of mint, although some purists will probably ridicule me for that choice. don't brown the meat. just poach it. it shouldn't take long at all. too much, and it'll toughen up on you. don't worry too much about softening the shallots, unless that's your preference. in fact, after the meat is poached, i usually just take it off the heat and throw everything in and serve pretty much immediately. please report back!

since we're keeping tabs, i'll offer: she returned my calls and i returned hers and we spoke.

But doesn't cornstarch break after it reaches a certain temperature? i add it off the heat. i wouldn't recommend adding cornstarch if you're going to continue to simmer the gravy.

info here.

the reporter mentioned to me that she'd give us a heads up when the article is due out. i hope she does, as i don't read the WJS much anymore either. hell, i don't read anything much anymore.

yes of course. here is a recent pork roast that i whipped up, stuffed with apple/cherry sausage, sage and garlic. i sure do miss the old place, though.

because 8 out of 10 times when the customer says "no", they then ask for "well, just a little sugar maybe" after the coffee arrives.

nickels and quarters. YUCK!

i'm rarely pleased with what i make (although guests seem to be). i always find fault, and am constantly picking the dish apart. i certainly like the process of coming up with a dish, and the execution, much more than eating it. but eating out is a favorite pastime of mine. there aren't many things that make me happier. i suppose right between those two, enjoyment-wise, is when someone else cooks. i love seeing what other people come up with, as it's usually a source of inspiration. as long as it doesn't suck.

depends on the place. those places like the French Laundry and Aquavit, for example, whose tastings include 14 or 18 courses, generally serve them over several hours.

that's the funniest, and best, idea i've heard in a while.

this might be good for older people or people with disabilities. however, if that's the case, i'd say they're gouging older people or people with disabilities.

that's, actually, everything. it's very unfortunate, i know, that not every american knows french. this, of course, is something to laugh at, as it's hiliarious (helarious?). much more funny than, say, a coen brothers movie or a night at a comedy club with friends. but like it or not, "au jus" is somewhat of a noun in "american", and i don't look twice when someone says "the au jus" in a casual situation. i also say it myself occasionally, depending on my audience.

i didn't realize a restaurant needed a certain "look" to be considered for this club.