tommy

there are several! i'll try to find them. here's a short one. there are a few discussions on roses in various threads as well.

i predict that this will get ugly. it seems that you can teach just about anyone who has a fair amount of sense, organization, discipline, and cooking knowledge, how to cook in a kitchen environment. assuming that's the case, i don't know that those folks are "underpaid". however, the lack of health insurance in this industry, and indeed in the US in general, is troubling.

i heard that Thai Chef is opening a thai place in Riverside Square (hackensack) and Englewood as well. And, they are opening a japanese place in Hackensack. or did i dream all of this. i have to say, i'll go to Riverside Square for Thai Chef. it used to be one of my favorites (until the expansion). perhaps it won't be a zoo like the montclair outpost.

i don't think so. perhaps we'll revisit this thread next week when they get around to putting the article online.

i take full credit for naming john "John the hot dog guy." he tried changing to "hot dog john" there for a while, but i wasn't having any of it. great article. holly is quoted as well. so, in the past 2 days, we've had fat guy on TV, holly on TV, holly in the NYT, and John the hot dog guy in the NYT. not a bad week.

i'm told the membrane remains chewy even after slow and low cooking. see comments at the beginning of this thread. i had ribs in the overn for over 5 hours yesterday. they're in plastic zip locs now, and i'm looking forward to trying them today.

i think most use tempura. i toast mine for more crunch an flavor. it's about texture. nothing more, nothing less. we americans, we be simple folk, what with the liken' of our crunch and all. shew. flame war averted. it's so easy these days on egullet. why i remember way back when when........oh, nevermind.

indeed the option of an "absolute" search is invaluable to any software product that supports searching (searching on "be" returing "behold"). but so is the ability to search on a literal that stands alone. we should have the ability to search on "TN:" to return all occurrences of "TN:", nothing more, nothing less (not "TN:TOMMYISGREAT"). at least, that's my point in the context of this discussion. if it ain't indexable, it ain't nuthin. (just searched on "TN:" and the search engine returned zippo. that exercise speaks for itself) edit: my point. no need for that. i was just suggesting that whatever standard that you choose for "tasting notes" should be searchable. "TN:" is not.

lisa, with all due respect, as you probably know more about this than i do, but i don't know if 400 bucks for 50 or 60 hours a week should be categorized as "barely above minimum wage" for the purposes of this discussion. then again, i don't have any idea what minimum wage is these days.

i think most use tempura. i toast mine for more crunch an flavor. it's about texture. nothing more, nothing less. we americans, we be simple folk, what with the liken' of our crunch and all.

yeah, i suppose. i guess what i'm assuming is that the literal "TN:" is not searchable with the current version of the software. i haven't tested that, but i know that "pho", for example, doesn't return decent results (or at least it didn't when i tried a while back). a database is only as good as its indexing. if i could search on "TN:" and have all of the tasting notes returned, it might make for some interesting midnight reading. if not, i'm stuck reading my bio at midnight, and trust me, that gets pretty boring.

malachi. i love that idea. i often wondered why people asked butchers for recipes. as someone once said, if butchers could cook, they'd be chefs. well, something like that. you get the idea. the idea of a butcher working with someone knowledgeable on cooking certainly makes that butcher a better resource.

weeeelllll? marlene, how'd it go? i'm throwing mine in the oven at 220 for what i assume will be 4 hours right now. i'll reheat them tomorrow on the grill.

their old crappy website says they're not open on monday, but i called and they said it's from years ago, and the people at njdiningguide.com don't seem to want to remove it. that's not very nice, as i've wanted to go on monday several times but thought they were closed.

east river.

panko with sashimi? crunchy baby. crunchy. and why would you want crunch with sashimi? here in NY and NJ, most sushi places offer something called "crunchy" rolls. generally, the fish is mixed with a bit of tempura batter. sometimes panko. i use panko.

and they claim that there's not a bad bottle in the store. that is to say, the think every wine in there is pretty damned good. i love that store, and willie's book.

because some people think emeril's overexposure is diluting the network enough as it is. i bet some of the network execs feel the same way. but you knew that already.

cool!

panko with sashimi? crunchy baby. crunchy.

i might consider Tabla, Eleven Mad Park, or Gramercy Tavern.

i'm sure they'd like to do that. however, that would mean even more reruns, as well as a lot more sales of advertising, which isn't always the easiest thing to make happen.

ah. i think i know what happened. you said and i thought you meant that removing the membrane *turns them into* spare or baby back. what you meant was if there is a silverskin (membrane) to begin with, then they weren't country style, as country style doesn't have the membrane. shew. that hurt.

i do have a problem with planning ahead. and that's kinda why i started this thread (list) for myself. i contacted a local purveyor (Goffle Poultry in Ridgewood) of fresh poultry the other day and asked if he carried d'artagnan products. he said "i carry whatever you want." so, that option does indeed exist, and i may consider a little planning in the future. i appreciate everyone's comments.

isn't the membrane silverskin, and quite hard to chew? or does the slow and low method melt it to a point where it's manageable. i'm pretty sure i'm making ribs this july 4th, after all this talk.