tommy

except for them shoes. she should have like ten foot heels on instead. nah, can't do that to 'em. but at least nice looking flats. it's pretty dark, but those look like they could be the 3 inch platform type shoes. that works for me.

80 x 80 = 6,400 portions Assuming a normal person eats 5 portions of food to make a complete meal, we're still talking about enough food for 1,280 normal people. Assuming an eGulleter eats 3 times as much food as a normal person, we get very close to =Mark's 400 number.

how much extra "work" is it to split a check, say, 2 ways down the middle?

do we know how "politely" this was done? i did see much from the owner in that article. he-said-she-said. and what is an "eightyear-old". perhaps this isn't the finest source of news available.

i'll have plenty of use for the stuff once the summer rolls around, although that was a good idea.

strangely, i just browned some arched sausages the other night, and thought "hmm, this is more difficult than i remember". worse yet, they got really really brown really quickly, even though the heat wasn't high. i don't recall having this many problems browning sausage!

at one point, they were in front of me, and started whispering, giggling, and pointing at me.

jeez malawry, that's horrible!

i wouldn't reheat it only because i like cold lobster. cold dinners are fine. i mean, look at larb! although this could be good stuff for a different thread: is composing something like a salad "cooking." i've had some amazing things that were created without heat.

i got cache. oh man, your Kratiem shots are 6 or 8 times as big. no fair.

cold lobster salad? avacado usually goes well. lobster roll sandwich?

please to uncompress them. they look like hell now, and they looked sooo good before.

fwiw, i brought about 500 too many of each thing. people were very good about using very few plates and utensils. i think this had to do with the fact that everyone ate at once, albeit for about 3 hours straight. and since there was no keg or massive common source, the red cups went largely unused.

they take forever to load. and considering you have a dial up with duct tape and string, it might take you even longer.

they say sobriety adds 20 lbs. edit: 10 to 20.

i wish i could have made it too. i sent a fat-headed prick in my place, apparently.

oh yes. this is a postcard. jason, those are some great pics. nice job. and nice job on this jello thing rachel.

yeah, but what's the fucking hold-up?

did you expect them to split just one serving? if so, did you tell them you only wanted one? i do agree that 5 dolllars for a few mouthfuls isn't a whole lot.

next time. and for all of you who can, go visit fink at his place. it's really quite good, and the cheesesteaks are better than any i've had in NJ. or anywhere for that matter.

but you see, it *does* have atmosphere. i'm with suzanne though. i go for steak. and at the end of the day, the potatoes are usually pretty damned good too. i don't have a huge problem with the sides at most steakhouses.

i was fascinated by this thing. i watched people cut it, as watching people cut is was even more fascinating. although i was afraid to eat it. although i wasn't afraid to drink some of sir-herb-alot's Jolly Rancher infused vodka.

would ron come over to your house and cook and clean it and make your dining room look like a room that has been around for 100 years with pipes on the ceiling and does he bring a great wine list that will give your guests something to read for 1/2 hour or so? if so, sign me up. Don't underestimate Ron. And don't encourage him. i'm definitely in.

would ron come over to your house and cook and clean it and make your dining room look like a room that has been around for 100 years with pipes on the ceiling and does he bring a great wine list that will give your guests something to read for 1/2 hour or so? if so, sign me up.

Exactly. mark that down as just one more reason.