tommy

probably that you might be coming across to the server as being difficult and/or making him/her seem like an ass.

they don't handle as well as that '76 pacer you're tooling around in. not to mention the stiff suspensions that many have make speed bumps unpleasant unless you hit them at about 50.

a lot of that stuff has sign written allllll over it.

jon, in the interest of making this as easy as possible, isn't there a way to reduce the number of bodies by having a few signs?

my mother-in-law grew up around, um, lambs, and doesn't eat stronger tasting lamb because it smells like the animal, which apparently doesn't smell all that good. she'll eat milder lamb, though.

but we have to hear about your days at the office.

excellent.

i always ask my bartender's name. and i introduce myself as well. as far as waiters, i don't have any sort of problem with them saying "my name is". i've got other things to worry about.

Why? They are generally overpriced for such a new and unproven appellation. perhaps that's the thought in your circle of experts. however, this circle of expert thinks that 12-14 for a crisp white isn't too much. this circle of expert also appreciates when awareness is hightened. crazy, i know.

mine is "Jai-ya".

braised. in water.

cnn reports:

i don't know that i've ever done that. although, i'll take this opportunity to mention a little tidbit that i just saw on TV: asparagus can sometimes grow as much as an inch per hour. i used to steam asparagus. now i almost always grill it. i never boil it, though.

sounds like this thread might raise the awareness level of Long Island wines. a good thing, of course.

i accidently had a DeLoach (2000?) (sonoma) gewurtz the other night (the list said it was something from Alsace, however DeLoach came out). i was surprised at how much acidity this wine had.

anyone been to this place? it's on passaic ave right over the nutley border in belleville. they seem to offer lots of "interesting" meats: alligator, turtle, ostrich, kangaroo. it's a pubby/bistro atmosphere, and seems family run. the small wine list isn't all that exciting, but there are several non-offensive selections. the website the website suggests lunch, but they're now only open for dinner, starting at about 4 daily. this place has been here for about 7 years and i've never heard of it. that's baffling. 190 passaic ave belleville, nj 973.759.5015

if lowell is anything he's a creature of habit. what's that one dish that he orders whenever it's on the menu? i forget, and it's been bothering me for some time now.

which cuts of beef? i think it's safe to say that lamb has a "stronger" or at the very least "more gamey" flavor (and i think they're one in the same here) than just about any cut of beef popular in the US.

rachel mentions janice in ho-ho-kus. i recommend the place. it's quite good.

that was enlightening. thanks.

jeesh. thanks for nuttin people.

does this place have a wine list? and if so, is it palatable to some extent? i'm going tonite and need to know if i should bring anything. thanks in advance.

because i'm always busting your balls? or because i threw out that bread. or something else altogether.

how can anyone think that he's done a "disservice" to the industry as a whole? it's a fucking TV show for god's sake. anyone who can't see that doesn't know enough to matter. if you want to know how a restaurant runs, go to a restaurant, get to know the cooks, managers, bartenders, servers, etc. you'll get the idea soon enough. however, i think just about everyone agrees that he wasn't portrayed in the best light, and perhaps did indeed do himself a disservice. although you all know what they say about publicity. at least i hope you do.

this thread has touched on just about every great burger. if you haven't tried them yet, i'd say give any of these places a shot. my favorites are still smith and wollensky's and molly's. 2 different experiences for sure, but both really good burgers.