tommy

now that's one apple that fell *way* far from the tree. seems like a good kid. someone i'd like to hang out with.

it wasn't clear that kimwb was speaking for herself. rather, i think, the example stands. i've known more than a few chefs/restaurant staff that have experienced just this. and i bet you do too. edit: ok, kimwb was speaking from experience. but my point still stands. speaking from experience is surely more valid than speculation.

Thank goodness there are no generalizations here. that was just and example matthew, no? and i don't think that it's a very far-fetched one either.

that's pretty big news! i suppose we need to find out if it's new owners/chef/etc.

shew. close one.

rut-roh.

rib eye with ancho chili rub. salad of cucumber, red onion, rice wine vinegar dressing. grilled asparagus. grilled mushrooms. the rub turned out a bit too assertive in my estimation. i'm a bit of a steak purist, though. perhaps a bit less next time.

if that's what Fink is charging it's fine by me. i suppose i'll be bringing wine and/or beer, which will surely cost more than 25 alone. i'd pay almost 100 bucks to spend the day with you people and a pig.

or even under the skin of breast (with bone, to appease jinny just a bit).

the pot that i happen to use is non-stick and "ridged." i suppose it's circulon.

me three. on both points. how's bout's a pig roast thread, so we can keep this one "clean", and so others might see it. edit: wait, i think fat guy started one a while back. why aren't we there? i'm so confused. nevermind. i need a coffee.

thereuare, which place was it? that Triple A place or something like it?

1 xl or xxl if you get them.

it seems that those who work in kitchens and claim it's more stressful than say, flying fighter jets, may not have worked in many other industries. so you have to give them some slack when they make those generalizations. those who have done both, however, may have a different perspective.

i don't totally agree with this. what are the sources of these surveys? i can say from personal experience that viewing and reviewing a restaurant's website are part of my decision making process. i also don't think that i'm unique in this respect.

puleeze yourself, kim. everyone knows that cooking is the only stressful job in the world, and the only place where you have to deal ruthless deplorable people.

I'm poopin' it

the star ledger today had an article on several vietnamese places. another thread on vietnamese restaurants lives here.

i agree. on a related note, thomas keller reportedly doesn't even taste his food. that, i never quite understood. perhaps just hype? [i'm guessing there will be some mis-directed pro-keller tirade on the way which will have little to do with this comment.]

glad you liked the burger. i'd be happy if that's the only thing they served. and wine.

slaws are usually a nice compliment to ribs and whatnot. red and white cabbage dressing: rice wine vinegar miso paste s/p some sugar a bit of oil garnish with cilantro

where abouts on 35? north or south?

i'm more of an alternative guy. how bout lollapiglooza.

varmint, they make tents meant to be set up on concrete (i think they're called "frame" tents or something). you might want to consider that.

i'm no food scientist, but this makes no sense whatsoever.