tommy

early monday sounds better to me than late thursday.

ok then. jason, just, um, turn out the lights in here when you leave. pssst. fat guy, surely i can feel superior to an egulleter who buys boxes of burgers, no? please? i'll be right over.

The @#$%ing guy shops at Costco, for christ sakes. You're gonna believe him? you can't put a man down for knowing a deal on bulk when he sees it. and on the other end of the spectrum, i was at BJ's yesterday, and the guy in front of me had a box of those premade burgers. is it wrong to feel bad for someone when they are buying something like that?

for me, it's the one that came in the thing. looks kinda like an "s", but sharp. if you're going to try this, i'd recommend: - putting the meat in the freezer for a while to chill it and make it a bit firm - chop (with a knife) it up into cubes (remove stringy fat) - put batches into the food processor, and pulse (for 1 second each pulse) about 10 times. - check the consistency after the 5th pulse to make sure you're not making it too mushy - mold into patties and sprinkle with kosher salt/fresh ground pepper - grill on the highest heat you can to get a nice char (if that's what you like) - move to lower heat to finish no onion mix. raw onion. let us know if you try this!

Come over to the house and prove it... I have a Kitchenaid mixer, you bring the attachements. I'll buy the meat. gee, do you think i'd trust you to buy the meat? don't make me drag fat guy into this. he's the bastard who convinced me that he was right, and he's really good at convincing, so it'll take a helluva lot of unconvincing to change my mind. ya know? and just for clarity, i'm not suggesting using the meat grinder attachment on the kitchenaid. i'm suggesting using a food processor with a plain ole blade.

and just to *really* piss off jason, i'll add that a food processor creates chopped meat with a much better texture for burgers than those industrial grinders that mush the meat into those little styrofoam packs.

but i *always* know what's good: a piece of chuck that i bring home. i don't care if you're sleeping with your butcher, that meat still comes from 100 animals, and it was ground a while ago. at the very least, it wasn't ground in your kitchen right before you throw the patty on the grill. so c'mon, don't bother. resistance is futile. i'm sensing a picture post coming on from awbrig.

i have no problem if you want 100% chuck. but please don't buy it preground. it's not as safe, and, it certainly isn't as fresh. you can't convince me otherwise, because i know what's right. i would, however, urge anyone who's chopping their own meat to experiment with different mixes of different cuts.

none close, i don't think. however, their wings are "famous" and their burger "voted best." so there ya go.

my fingernails. does anyone else bite their fingernails anymore?

ring ring, ring ring. hello? awbrig, it's for you. illinois is looking for you. says you're late and wants you home immediately.

i think so. flavor-wise, though, they're good. but they're not what i want when i'm craving "wings."

i hear ya kid. i was all excited to get my grinder attachment for my kitchenaide thing. after using it, i realized that the food processor does a much better job for this application. the grinder is good for sausage is suppose. and i'm one of those people who likes the occasional bit of metallic liver in my larb. i'm guessing jason perlow is *not* one of those people.

if egullet has taught me one thing it has taught me to never, ever buy ground beef. especially for burgers. yes, the meat should speak for itself (with a little help from s/p). grind yourself some chuck and sirlion, and save the soup mix for the chips and dip.

you're so right about breaded wings. what are people thinking? did they grow up in a place where chicken skin/fat isn't coating enough?!?!? Gaffer's in west orange has some damned fine crispy wings. although, they've been a little light on sauce once or twice (ask for extra). Scuttlebutt's in Nutley has some damned fine crispy wings as well. where's sharky's???

i have to admit, i rather liked the chili pepper beer when i had it. this was, of course, close to a decade ago, and, i never bought it again. but it seemed kind of neat. no? that same day (yes, i have a good memory), i bought Dixie Black Voodoo, which i didn't like at all. although i still have the box it came in. i have my whip-it dispenser and pipes stored in it. i suppose i should dig that stuff out.

grilled leg o lamb marinated in yogurt, lemon juice, garlic, rosemary, and oregano. grilled asparagus grilled onion yogurt/cucumber/mint sauce roasted taters 95 beaucastel CdR

dude, you're talking about 12 extra grams of carbs over a "several hours." have yourself the coronas and skip the pigs-in-a-blanket.

ralph's just got pissed off because the High Street Brewery (you know, that bar that doesn't brew beer or even carry any real microbrews) took out their dinner tables and put in a pool table. i suppose ralph's thought it would hurt their business (ralph's supplies the food to the High Street), although i've never, ever, ever seen anyone eat at those tables. and i think the pool table is much better than the menu anyway. the bar pies, however, are spot on.

i'd agree that the franklin steakhouse has good burgers, and a decent beer selection, but their choice grade steaks are merely choice grade steaks. i can do better at home. ya know? but, the bartenders look like they just finished a shift at Shakers, so, you know, they've got *that* going for them. ok, here's the facts: listed in order of the best to the worst in Nutley: Little Saigon Scuttlebutts Franklin Steakhouse the rest don't matter.

next week thursday seems open for me. and, no, a week isn't spontaneous enough.

i wouldn't mind a date this week or next week for that matter. c'mon Rock, let's do tomorrow. live on the edge. you know what they say about spontaneity, don't you?

well...how does tomorrow sound? (wednesday) i've got a hall pass.

no, you don't really digress. this dish is one of my favorites. i'd say it has a similar flavor profile to laab. sour, sweet, spicy if you want it. it's such a fresh tasting dish. texturally, it's da bomb.

how's tomorrow. i've already got a leg of lamb on the grill for tonite.