tommy

in all fairness to the "fat pig" ( Bruce Vilanch), he's a comedy writer, and has been pretty successful over the years, writing horrible quips for the Acedemy Awards and things like that. he, actually, seemed to understand food a bit more than say, the playboy model.

i've always considered WC a NY area thing. and i've always found it strange that there's only one in manhattan. and i'd be willing to bet that a lot of people who live in NYC don't even know where it is.

so *you're* the one buying those. i assume you don't buy 64 oz bottles of soda because they lose their fizz after you open them, rather than in the bottle? which isn't really the same thing as buying smaller bottles of beer, as you'll most likely finish a beer in one sitting.

huh? i'm not seeing the connection. call me a grump old man, but this might very well be one place where i hate the service staff long before ever having them serve me. that might not be good for them, or me.

i couldn't help but think that the "tasters" didn't really like food in general. more than once i heard "well, i didn't think i was going to like this..." who the eff thinks they're not going to like something??? besides children and people not into food, that is.

it's worse than i had expected. towards the end, when he's talking to that woman about finances, he's like "Call amex, they have Open, it'll be fine". c'mon. and, who drinks regular coors anyway. jeesh. and the freakin "open" sign on the restaurant is an Amex ad. i suppose some places do that, but i haven't noticed one yet. but, i loved the Pink Panther theme every time the building owner came around. couldn't help but chuckle.

"i've never seen a blender in ice before." cock gun, point at my head, shoot. thank you.

i find greek oregano a bit spicy. am i alone on this one? it does't add spice to dishes that i can notice, but i feel a bit of heat on the tongue from a fresh leaf.

i actually considered that. but probably not for the same reasons you did.

Banzai was *very* entertaining. i wonder if it will get old fast though. i think i need to log on and play along next time.

that was fun. the editing and commentary, however, were pathetic.

Why? Wouldn't this larger bottling quantity affect the carbonation? i'm not sure that it would. do you have any thoughts on why it might? i have to say that cleaning the bottles is the biggest hassle of homebrewing. quart bottles are a great idea, assuming it doesn't mess with the carbonation.

like mike says, J&H started in Paterson, right across from Duffy's pub. but, it's been at its current location for a bit more than 2 years. closer to 6 i think. all reports are "it's not what it used to be." but, as someone once said, it's never like it "used to be".

due to my never-ending quest to further discussion on egullet, and for chicken wings, i found myself at Hooters the other night. the place was very bright and looked more like a diner than a sleazy joint. i found it odd that the place was filled with families with small children, and this was 10 PM on a saturday night. very odd indeed. although, the menu, TVs, and music suggest that it's a place that you could certainly bring your family, or where young people might bring dates. both of those groups seemed well represented. one of the customers in a group of guys was getting married in a few weeks. the staff got wind of this, and of course they have a little routine for this situation. they all surrounded this poor not-quite-drunk-enough guy, and presented him with a plate that had one oyster, some greens, and 2 lemon halves, carefully arranged so that they might look like, well, you can probably guess. his charge was to eat the oyster and suck the lemons with no hands. after that, he was made to dance, and the entire restaurant was told that no one would be served drinks until he danced. it was all quite entertaining. the wings, which are described as "nearly famous", were breaded and passable. if you order them "911", they are quite hot as well. regardless of what the name suggests, the outfits that the staff wear seem more about legs and turd cutters than they do boobies. "butter face" seemed to be the trend at this particular Hooters. the girls, for the most part, seemed like they would rather be doing anything other than waiting on my friend and me. i can't blame them. all-in-all, not an entirely unpleasant experience.

picklelicious is at the ridgewood farmers' market on sunday mornings.

garlic/cheese bread. oh man this is good. fresh muzz corn elyse's cookies.

pink as in raw? how much does the inside of a hot dog change color when it's cooked in oil, as J&H does (and rutt's of course), as opposed to when it's blanched before being put in oil?

guys, don't forget Clixes, which is on goffle about 2 minutes up from Goffle Grill.

and the oldest brewery in america. their light is pretty decent as well.

a little help folks. any additional thoughts on steaming vs boiling? my fish guy tells me to steam my 2.5 lb lobsters. i don't want to hear "screams", but it seems a lot easier than boiling.

i should have bought more and made 2 full meals of it. i'm hoping to eat it as "steak". in fact, i'm hoping someone will tell me to slice it thin or chop it up and eat it raw. that's what i'm waiting for alright.

i don't get it.

i've answered my own question: willie gluckstern's book suggests that cabernet sauvignon is used more than merlot in bordeaux. i wonder why he says that? perhaps the misconception is so wide that wine professionals are also wrong about the numbers.

the pleasure is all mine. it works for both boys and girls as well, which i think is neat.

Can you summarize? mom-in-law is in charge of listening to him. i didn't, unfortunately. however, one thing he said was that it's well worth it, regardless of the price. i'm very much looking forward to wednesday when i get my steaks.