tommy

for sure. *our* potluck dinner will be on a sprawling farm with cows and grass and trees and probably a stream or two. and black bears . (although your home seems very nice suzanne. )

oh dear. ya see, this is what i'm talking about. if someone likes it, they like it. although i'm not convinced the poster actually *does* like it, but rather settles. i had lunch at applebee's today. a variety of factors went into that choice. anyone who knows me and follows my posts wouldn't suggest that i make bad decisions or make a habit of eating "crappy food." it served a purpose, at that time. the blackened chicken on salad wasn't all that horrible either. no, i didn't wait, and most likely would have left had there been a wait.

not the first time and hopefully not the last. and i like Joel's too. except the gratuitous garnish on every dish seems a bit dated.

my favorite condiment.

oh yes quite right. i fit that bill. for sure. but i was talking about the people who are trying to prove how sophisticated or right they are. two different things as far as i see it.

1:30 is too early for me. I can do 5pm. If not the 25th at any time is good for me. Lou that's a late lunch, kid.

They are?! Man... I think limes were something like 8 for a buck the last time I was at Fairway... and the Korean owned/Mexican staffed market on 104th and Amsterdam has them for something like 12 for a buck. $5.31 would get me almost my weight in limes! i might be thinking of lemons. but still, they ain't that cheap 'round my parts. but i only shop at the most expensive of stores. limes have been 2 for a dollar at Kings for a while. granted, it's not the cheapest store in NJ, but it's a baseline for comparison.

Do tell. Told?

how is nutley on the way according to your strict rules? it wouldn't be inconceivable to take 287 to 208 from wayne, passing through paramus and near ridgewood. or 80 to parkway north to ridgewood. it's about 20 minutes. hackensack is about 10 minutes. i don't see an issue. however, rosie's suggestion of millburn boggles the mind.

the problem, as i see it, is that when people attack a place or a style of food or wine or beer, in some sort of effort to prove how "right" or sophisticated they are, they are, by extension, putting down those who make those choices to eat at such places or drink those wines or whatever it is. i'm not sure if people mean to do that, but it seems clear that this happens over and over again. threads on things like fast food, chain restaurants, white zin, etc, have a history of being long and not very pleasant.

in all fairness, they wouldn't seem half as nasty out of context.

i had a corked one today as well. i should start keeping count.

i dunno. i took the ferry for years and every day i got a reasonable amount of time to enjoy one of the best views of the city. and there's nothing quite like leaving the city...and not ending up on staten island. (hey, NJ guys need a dig every now and again).

you're gunna be shirtless if this keeps up!

i wonder where the thai chef people are getting all of this capital?

suzanne, i'm looking forward to hearing how you made that terrine.

golf shmolf. we're hittin the Hitching Post after lunch.

so are we doing friday, july 18th, 1.30?

making larb right now. just thought i'd report this little tidbit. serving it in endive leaves for the first time, a la blondie/pacific northwest.

ahhhh...the sweet smell of victory. and fresh lemongrass. nice job with the bean thread noodles j.

i recently read an article on screwtops (in Food and Wine mag maybe?). they mentioned something that i hadn't thought about, and something that i don't see mentioned here: tampering. it's seems that tampering could become a real and valid concern for bottles without corks. can you imagine a disgruntled employee, or customer for that matter, systematically giving bottle upon bottle a quick twist? yikes.

jason, what's with the "hair" on the poached balls? elyse, bring your pie to the farmers' market for sure.

i've been to bua thai several times. haven't found it outstanding, but it's certainly decent enough. my friend likes it but agrees that Wondee's is in a different league. it used to be BYO, and i'm assuming it still is.

servers, at least in theory, need to have people skills. right there that sets them apart from many cooks.

i'm afraid of crowds. please keep the glass safe and sound. thanks.