tommy

they did show drew nieporent though, yes?

i noted that mine felt like a piece of tuna. that's interesting, as i've never held a raw piece of aged beef in my hands. at least a raw piece of lobel's steak.

Blueberries? Blueberries are purple. blackberries? the stuff in blue cheese?

please leave this thread immediately. heretic.

i suppose it might be a symptom of being on camera. i'm guessing that very few people in that room (customers) tried to *not* be on camera.

if you knew that bottle in the background was "peach chardonnay" you might think differently.

it is strange, jinmyo. and i don't think anyone has really asked this question yet. UP is just so brilliant in every way. one would think that he'd want to at least match that in some way. unless, 1) it's really for his mom, 2) he didn't think he could or 3) a no-compete thing of somesort is in place. it boggles the mind.

can't the pig be eating gully? or has that been tried already.

which ones were they? someone told me that they thought Wal-mart sold only wallpaper.

...and he's promoting a restaurant and tv show. i dunno, but if i were a cook applying for this job, i wouldn't be thinking that he'd be holding my hand or stopping in once a day checking to make sure my marinara was properly seasoned. i'm looking forward to some kitchen action though. those people upstairs are a little too saccharin for me.

for *rosie's* benefit. not ours.

yeah, but you'd be in a $2000 suit, walking around dipping your pinkie in some sauces and sucking on a bottle of wine.

me you and rock can do a show with just blenders.

i don't know if the "filming a TV show" bit has much to do with the point, but i find it hard to believe that chefs who have several restaurants make an appearence in each kitchen daily. why would Rocco be any different?

it seems naive to think that the executive chef of a restaurant will be cooking, much less teaching one to cook on any sort of regular basis. maybe i'm wrong. maybe he's not even executive chef.

union pacific must be just about ready to close their doors if that's the case.

would you expect him and perhaps the rest of the staff to stop everything and have a moment of silence for their fallen hero?

errr, is that an offer? you'll have to call my agent.

made a thai beef salad with my extra strip. seasoned the hell out of it, and it turned out fantastic. wanted to cook it to medium for this particular application, and it was still beautiful.

now, is this a lunch thing? or a dinner thing.

when rocco explained to the hostess, that he just let go, that the 3 things she had to do were: a) make people feel comfortable 2) seat them 3) take their coats, and she claimed that no one told her that, i wanted to throw my wine glass through the screen. when the waiter had the customer's amex card, and told the other guy that he had to go buy wine with it, and they dubbed in "with his amex card", i wanted to throw my wine bottle through the screen. i don't think my TV can take this show much longer.

he is firing the actors. i can't believe it. i'm beside myself.

this is fascinating stuff.

had a Llano blush today. mentioned here. a good, fun, summer wine.

ended up making a thai beef salad with the extra steak. this time, i seasoned it a bit more, and coated with olive oil before grilling. it was simply fantastic, and a notch above the last batch. the salad was mesclun, mint, cilantro, shallot, red onion, red pepper, thai chilis, dressed with a fish sauce/lime juice/sugar. served with a Llano blush (from texas). a nice summer quaffing wine, with just enough sweetness, balanced with a bit of acidity to make it make sense. a fun fruity little wine. from what i'm seeing in a brief search on the internet, this wine retails for about 6 bucks a bottle. i'd buy a case if i could. thanks lobel's!