tommy

SARS fears taking toll on business, owners of Chinese restaurant say "Fear of the SARS virus is becoming a more dangerous epidemic than the disease itself" Philly Chinatown hit by SARS scare Unfounded SARS rumor hurts Asian-themed shopping center I was referring specifically to China 46. I've read accounts about other cities. And the Chinese restaurants in Englewood that I've passed or gone into seem to be doing ok. Could the downturn have something to do with the economy? Restaurant business in general is down.... why are you trying to put a damper on such a good cause nackersl?

i've never had anything but the burgers there. for BBQ, i'd go over to the Rodeo bar, where they have that Pearson's (sp?) stuff.

i don't think anyone has asked to see their books. but from most accounts, business isn't what it used to be. in this business, every little bit helps. and a noticable drop-off in business is never a good sign.

the opinions of "frienzied forums of people" are not what people look at when running a business. the reasons are so plenitiful that it would be fruitless to get into them here. there are lots of books on statistics, group-think, human nature, and business 101, that would explain them better than i ever could. but to throw one out there: people love the "power" they feel when they're building something up. and they then enjoy the power of tearing it down even more. look at Pearl Jam for example. or egullet.

at home, the same as out. usually wine/sparkling wine. sometimes diet soda. water more than soda, though.

"negative" is almost always louder than "positive." throwing shit on something gets a lot more attention than throwing flowers. if you don't believe me, try it.

the burgers, up til my last visit last week, were still slightly over-done. not sure if that helps.

if you get in a squat, and fart loudly in my restaurant, i have the right to bounce you out on your ass. i think the same goes for pictures, as surely it's annoying to some customers.

i haven't check with the boss, but i'm pretty sure i'm free any of the dates that have been mentioned. but, i'll say again, can't we do a saturday?

If an expert ever does chime in, I'm willing to bet that it's more of a visual thing. Once seen, the "34" of $34,995.00 somehow makes a lasting impression, even if one does mentally recalculate. agreed. but most peoples brains are programmed to not do that when the numbers are so small. we're not shopping around for pasta dishes when we go out to eat. if anything, we remember the final bill, and not the prices of the individual dishes. i think it's just a case of people being followers and not leaders.

tru dat. i get confused sometimes. let's make it happen. some ideas that have been thrown around: fink's china 46 (again) ? ? ?

i know jill personally, and i can assure you that she is very much interested in food. not sure about sissy's boobs, though.

by the time we get one together, she'll be back. i've seen how we work around here. i'm guessing august will end up as the target date.

i am so very please when i see a menu with good, honest, round numbers. it makes me giddy. however, can someone explain why gas stations can charge you 1/10 of a penny? am i the only one who wants to scream "go #()*&% yourself!" every time i drive past a gas station and see those ridiculous price per gallons signs?

in sonoma, the Girl and the Fig is quite good. they have a lovely outside patio as well. there's a also a very good thai place in sonoma, not far from the center of town, but the name escapes me. i'll try to find it. it's worth a visit, if not for dinner, for lunch.

Cava? the producer is PAUL CHENEAU. i believe it's Cava, as i recall the bottle talking about champagne. no claire, it wasn't very sweet. dryer than most prossecos i've had.

it's stronger than ever, i think. we should start a thread, he said.

a sparking wine from spain, clocking in at about 7 bucks a bottle. quite a find, actually. still picking ribs (with =mark's mustard sauce, and col klink's dry rub) out of my teeth.

i don't need no stinkin' port-o-pottie. the front lawn has always worked for me. tennis courts, too.

pastramionrye, that seems a little excessive. i'm probably doing 200 or for 4 hours. any thoughts on this folks? marlene, thanks for grabbing those recipes. for the past year, i've had to search on this thread every time i want to make ribs.

One step at a time Tommy - when we get more tasting notes we can create a new system. In the meantime the wine names - like Cabernet are searchable. OK? deal.

i find it odd that no one commented on this.

it would really be great if "TN:" were searchable with the search engine. sadly, it's too few characters.

Jon Stewart reports that the special effects were so incredible, that it almost appeared as if Keanu Reeves could act. technology is amazing.

last night, i had a dream that i walked up to china 46, and the sign was different. the place had closed and reopened as something else. cecil was still the owner, though. but it wasn't China 46 anymore. i think it's time i get back there. it's a national treasure, and i hate to see their business fall off.