tommy

it didn't have any flavor of cinnamon. i assume that cinnamon, even after being cooked for some time, would still have some flavor (although i could be totally wrong). and, it was flat, not like the cinnamon sticks that i'm familiar with. is cinnamon bark different than what i'm used to? this dish was prepared for him by a lady who cooks for people in his office. in other words, there's no menu, and i don't think she speaks english very well. all i know is that it was some sort of TVP dish, with slight cinnamon and clove notes, as well as some vinegar and what he assumed to be ghee. and i think i saw a curry leaf in there as well. sorry i can't be more specific.

my friend showed me some sort of bark-like substance that came in his dish of TVP and some other stuff (this was the first time i'd heard of TVP). this bark really didn't have any flavor at all, and it was more brittle than chewy. perhaps it had flavor at the beginning of the dish, but certainly not when i tried it hours later. any idea on what this could be?

If you're wondering why men pay so much money for ties, just ask yourself what you notice first about a man's outfit. Specifically, businessmen (and others who are required to wear ties often) spend a lot of money on ties. Most men who don't wear suits often don't spend a lot of money on ties, because their attitude is, "Why on earth do men pay so much money for ties?" This is one of the ways you can spot someone who doesn't wear suits often. But I digress . . . The reason men who pay so much money for ties do so is that it's their only highly visible fashion choice. Suits are limited to mostly dull colors, unless you're an entertainer or in another line of work where you're expected to dress outrageously (like you're an editor at a men's fashion magazine) -- otherwise it's blue or gray (possibly with pinstripes, chalkstripes, or windowpanes), basic tweeds and mini-checks, some khaki in summer, maybe brown (brown is, amazingly, considered fashion-forward in an office context and you have to have the panache of someone like President Reagan to pull it off at an executive level). Shirts are mostly white or blue, with contrast collars, stripes, and checks offering some flexibility. It's possible to accessorize with things like cufflinks and tie pins/bars/tacks, but for the most part that's not effective. You can also die your hair purple. But the tie is this big thing right in the line of sight -- it's really the focal point of a man's outfit. clothes make the man. but please, let's get back on topic. discussing the size of our users' breasts. thank you.

we are awe-struck and speechless.

C46 doesn't hold back on tommy. cecil brings out slices of cold kidney (delicious)and shit like that quite often. although i don't know if they eat that in the kitchen!

not that anyone cares, but i just heard of TVP for the first time last night. and i found this thread through google.

i've always wondered why guys throw their ties up over their shoulders when eating. first off all, it makes you look like a tosser. second, i've always thought that tiny stains on a tie can often be less noticeable than stains on a white shirt. although i still end up looking like this after a spirited meal.

if i may be so bold jason, i'm always impressed at how stain-free your shirts are when i see you at the beginning of dinner. i get stains on my t-shirts from god knows where, and they never come out. and as most of you who've met me know, i've only got about 4 t-shirts. tonite, i think, i trumped anything jason has ever done: i got 4 stains on the sleeve of my shirt. up by my shoulder. i saw a friend after dinner and brought it up, and he said "dude, i was going to ask you what happened...it looks like you got bit by dracula...twice." they're very nice stains actually. i think i'll leave them.

if you're not using 2 lbs of it in a few weeks, you're using much too little to begin with.

i like china 46 very much.

tell me you're not putting that sauce on your steak. say it ain't so.

glad you "losers..." had a good time even though matthew and i were obliterated.

i'd be amazed if anyone secured a reservation by calling. in fact, i've never heard of that happening.

the food i make is pretty damned good sometimes too. i think people just don't like his persona. although i'm sure i qualify there as well.

i've never been to luger's. but i don't think F&J is getting the same quality meat as luger's. i haven't been to F&J in over a year, but i used to get shrimp cocktail, as i'm a shrimp cocktail whore.

ah, i actually had a pretty good meal at Brookside. i wonder how they're doing now? i do recall the food being a bit on the tame/bland side, though. i wrote about it somewhere around here.

i had DiGiorno for the first time last night (personal size, "deluxe"). to me, this pizza didn't hold a candle to stouffer's. the rising crust tasted like cardboard, with an almost rye-bread flavor. the pizza overall was pretty dry as well. the toppings didn't reach the edge of the crust, which i just cut off. looking at the nutrional information, this little sucker was about 1000 calories, which is a bit more than 2 stouffer's pizza. i don't know where they hid the flavor that can generally be associated with those calories.

on second thought, maybe that's not such a hot idea.

some discussion on the Strip House here, here, and here.

i'm not a big fan of the huge amount of cheese they put on them there scalloped taters. but they're pretty good anyway.

And we'll both drink a lot. So Al will definitely have to fill us in on the last half of the evening or so. al, get the pull-out ready. no doubt i'll have to crash at your place. you got cheerios? i like cheerios in the morning. and i'll probably want some frozen pizza when we get back to your place tonite. thanks dude.

just make sure some imaginary girls hit on me. just like up here in NJ.

do you think the owner of the scooter reported it stolen? good point, though. i think most think he can still cook. i have to wonder how he treated the workers at UP though.

just stutter and mumble a lot, with occasional outburst of inappropriate behavior, and you'll have me down in no time. as for matthew, just be all smarmy and stuff.

a member for 5 months, and your first post is only to bust al's balls. i respect that.