tommy

exactly.

there seem to be two separate discussions brewing here: 1) separate checks 2) splitting a check on a credit card x ways. confusing the two will be, well, confusing.

indeed this is an exercise in "what if's". assuming those nice ladies had each bill itemized, would it be reasonable to suggest that this is an exception rather than the rule?

oh no not at all. i approached this stuff as i would a good and unique wine. i had a little bit, and sipped it for some time. i left the rest for others, as i wanted to make sure as many people had it as possible.

but sometimes you know exactly what they'll post right *after* you hit "add reply". i suppose there's something to be said for being consistent and predictable.

i can't help but think this comment was designed to get a rise out of people.

i don't do 8. i'll do 2. sometimes 3 or 4. to suggest that it's somehow bizarre or inappropriate that people ask for the tab to be split on credits seems naive to me. but, of course, whatever i say, you seem disagree with. so be it.

i'd like to take this moment to suggest that fink looks a lot like the "other" guitarist from styx. just a thought.

Why doesn't one person pay the whole thing on his/her card and have everyone reimburse him/her with cash? That's what groups including me do when we don't simply pay the whole thing in cash. Are you sharing $200/person meals in the above situations? because it's easier to put it on a credit card. i rarely pay cash for meals.

have you ever had a burger at the Corner Bistro? some might suggest that "a mess" is exactly what a burger *should* turn into. Yeah, but a mess of crap.... a lot of people like both the corner bistro and chumley's. i'm just trying to offer suggestions, rather than ripping apart others'.

i hate to mention any dish in particular, as i don't to take away from the excellent dishes that i don't mention. however, i want to mention doc's apple cider, which really moved me in a strange way. "strange" as in "apple cider has never moved me". it was so pure, so good, so perfect. oh yes, it was very good.

sorry alex. but being a non-jew, it really wasn't a part of my culture. nor was katz's and all of those wonderful places in NYC. however, i was driving around wondering what to eat today, and a kosher place by my house came to mind, the kosher nosh. i realized that i needed to try pastrami, and, at the same time, i realized that i was going to like it. the same has happened to me over the past 10 years with sushi, raw oysters, and blue cheese. mrs. tommy takes full credit for all of this, btw. i'm not sure it was all her doing though.

yeah, i was thinking the same thing until herb ruined my whole thing.

ah dude. my first was comletely not hot. my second was very very hot, and cold-beer-inducing. they went both ways.

I'm amazed that the last posting before Tommy resurrected this topic was Oct 17, 2001. Thanks Tommy for doing a search. i'm here for you, rosie. this was not dry at all. and it was from a kosher deli. i've never actually tried it, although i've been to katz's several times. i think the "smoky" aspect is what kept me away...along with the fat. i generally hate fatty chewy meat. this, though, was really freakin good.

(psst. tommy. Sam doesn't do dishes. Shh). K don't worry, you're invited too.

i had pastrami on rye for the first time today ever. i want to tell the world. i couldn't believe how freakin good it was.

i just had my first pastrami on rye today, ever. holy shit, that's a good sandwich. i don't know what i've been thinking all of these years, assuming that i wouldn't like it. i guess my tastes have changed. it was at Glen Rock's Kosher Nosh.

only if you come over and cook, clean, and pour my wine for me. see you in 2 hours.

have you ever had a burger at the Corner Bistro? some might suggest that "a mess" is exactly what a burger *should* turn into.

there's one thing i know for sure, and that's that after reading this thread, i'm going to a steakhouse tonite to have a brilliantly executed strip steak and a bottle of big fat red something-or-another. and a side of mashed.

i think you're right

my gold standard for steak is my experience with steak. and i happen to eat at what many consider the top steak restaurants in NYC. if we're talking about Outback or the average place in the middle of nowhere, well then everything i've said to this point is probably null and void.

ah crap. i was looking for somewhere to eat in that neighborhood today and totally forgot that i've been dying to try this thing. currents favs: molly's S&W Tavern on Jane (the same as corner bistro and not half has much of a madhouse) Chumley's (on an english muffin) blue smoke (everyone is starting to hate this burger. i suppose i've gotten very lucky with them)

i thought i did this recently with klink's rub. however, i learned the other day, here on egullet, that morton's kosher and diamond kosher salts are 2 different animals. mine was very salty because i used morton's. but this scaling thing is wonderful for sure.