tommy

hehe. bux made a funny. i've had a peugeot for about 7 years now. mine's about 8 inches. it gives me good control over the coarseness of grind, although the nut on top can be a bit of a hassle if you don't hold onto it when filling the thing. i should add that i'm a bit of a pepper freak, and use it all of the time, sometimes grinding a large amount at once.

is china 46 out of the question? i don't need any excuses to go for soupy dumplings.

that actually sounds flattering. this bit rules:

you see people, now *that* is a good article on booby and the food network. take note.

that's funny. and smart. good combo. nicely put.

it's a relatively well-respected chinatown thai place, with a sister restaurant in midtown. i haven't been in probably 3 years, but haven't heard reports of it taking a turn for the worse. i've always had a decent enough meal there.

i'm not sure why i'm saying this, but there's an "Office" in Ridgewood. there's also the Glen Rock Inn in Glen Rock, if you're interested in pubby-fare and atmosphere. not sure about waits on saturday though, although the dining area is pretty large for a place like that. i'll think some more. there has got to be better ideas. (and don't listen to menton1, go to wondee's and not the other place. )

i don't think i've ever seen anyone drunk at Ruby Tuesday's. although i'd have to at the very least be hungover to eat there.

nice.

why do you keep suggesting that iron chef has nothing to do with "real cooking"? is it all just smoke and mirrors? are these not talented chefs created dishes that actually taste good? or are the guests on the "panel" forcing down crap just for the "theatre"?

seems like the liquor license business is doing better than even the real estate business.

alrighty then. thanks.

this thread gets more bizarre by the minute.

yes. he paid his dues according to the right people.

carpet bagger, i meant when you buy wines at the restaurant. i should have been clearer. do you tip the same in the event that you buy a bottle from the restaurant, given your approach to tip on the level of service rather than value of the wine. thanks.

so, going back to an ealier discussion, would you tip the same on a $400 bottle as you would an $80 bottle?

i thought the recipe traditionally calls for mushrooms *and* a liver product. edit...although one definition i just read suggested it's an "or" operation.

why not? to me that says that you're not tipping on the wine service at all.

i usually end up at pelligrino. they have wonderful outdoor dining (in the back). edited for speeling.

thanks joi. i like gaffer's very much, although the bun sometimes seems to be a bit "much" when compared to the burger. but a good place.

joi h, what is your relationship to the restaurant?

i like mcdonalds.

It was a great evening but think about doing a dinner at Hunan cottage so we can compare the two places. I like the salt and pepper shrimp and salt and pepper soft shell crabs better at Hunan Cottage. i have no choice but to go there and prove you wrong. additionally, if i have to convince anyone there that i require a "special menu", i'm walking out and going straight to C46. i don't have time for games.

hoggopulooza.

Next time, I fucking pick the dishes. This is what happens when I'm not consulted! don't you worry your pretty little head about it. even if i hadn't been consulted, the ordering was just about perfect for a first time (and god knows you need 3 or 4 times to get a good sampling here). you just don't like good stuff. that's your problem. m'kay? i'm with jason re salt and pepper. their s/p shrimp is brilliant. i recall rail paul gushing over them. so that says something right there. coquille, the tripe and tongue at C46 is the best version of this dish that i've had anywhere, with a near perfect balance of spice/flavor and texture. however, it's one of my favorites, so i'm a bit biased. i'd suggest that people try this elsewhere, and then compare it. C46 hits it dead on. perfectly. and coquille, great notes! thanks for keeping them, and managing to remain good company at the same time. i generally struggle with either of those tasks.