tommy

the thing is is that i know it's indian street food, even though i'm not indian. and i don't think 6 dollars is a lot for it. i'm not alone, i think.

perhaps his PR department should be handling this.

sounds like you had a wonderful trip. i found that the french were very willing to work and speak english in just about every circumstance. did you find your time in paris to be a completely different type of vacation than your time in, say, chinon?

no pork. beef.

11 dollars? i must be living in an alternate universe, one where a *regular* hamburger costs 12 dollars and kobe beefs runs at about 20 or 40.

yes of course. the computer rounds the checks. did you kick this manager in the balls while you had the chance? he's full of shit. and if he's not, he needs a new "computer".

two beans in a pod.

still with beans.

i'm with beans.

let others be the judge. i don't know, nor do i pretend to know, everyone.

let them be the judge of that.

beans, where i come from, bartenders are even more easy to *love*. i've made some good friends over the years, many of whom are still my friends, even after their bartending days. just as restaurants are easy to hate, and people are easy to hate, i'm more interested in those that matter. and when they matter, well, they tend to change your life, or at least have a positive impact. i can't imagine how much i'd have to pay a psychologist for the work my buds have done.

you should have seen her, errrrr, cookies.

i have the exact opposite problem.

Actually I was talking about starting a "Great Bartenders" thread and then never did. By all means, go ahead ah fuck off. i thought for sure you did.

in fact, i thing blondie started a "Great bartenders" thread a while ago. i'll find it. (damn, i thought for a moment that it was *my* idea!)

i think you're overstepping your bounds. although, a burger at any of the places that i suggest would clearly call for nothing more than american cheese, raw onion, and a bit of "catsup". oh, and, bring your own peppermill to those places that won't offer one.

i can't wait for the *great* bartenders thread.

from a quasi-NY'rs viewpoint, i've made bhel puri from suvir's recipe, and i've had it at diwan, which i consider to be an upscale restaurant. given the time it's taken me to make it at home, i'm very happy to introduce it to friends at a restaurant, even at what i consider to be a meager price of 6 dollars. hamburgers and thai satay can be done well at home as well for pennies, but i often pay 10 dollars for a great product. i don't see much of a difference.

i generally chop and measure beforehand, especially if i'm following a recipe. overall, i'm not sure that it saves time, but i don't do it to save time. i do it to make the time i'm cooking relaxing and organized, as that makes the process more pleasant, and allows me to have some wine and chat with friends during the process.

i know. i was just kind of going with it.

does chilling a white maximize it's characteristics? does it hide flaws? i think that this approach is used so that the taster doesn't make any assumptions based on visual clues. that goes for comparing reds to reds and whites to whites i'd think.

i don't think he's ever been accused of being Mr. Creepy Pants, however.

yup. back in college. mostly famous for stromboli, rather than pizza. website. great for college. not so good for adults.