tommy

i'm thinking a lot of fish dishes are prepared with meat-based demi-glaces and sauces. to that end, i don't think it's reasonable that the menu or server mention it every time. if you don't want meat product, ask. last night i ordered cod. the cod came with a few cockles in the sauce (which probably had cream in it). i don't think that the cockles (which are shell fish and might cause a problem for some) or the cream were mentioned in the description of the dish. was the restaurant wrong? please.

Don't they melt like really fast? le creuset say: poke around here.

richard, thanks for the clarification. although both of the lids seem similar.

i try to keep mine looking new because they're beautiful. if you can have a little more beauty in your home, why not?

enameled cast iron like the le creuset? if so, no way. le creuset is effortless to keep clean. not that cast iron isn't, but i don't think there's a disparity.

Broadway Panhandler in Soho. clickety.

of course, ron. i should have qualified "lawsuits" with "frivolous." ya stickler ya.

that's because it is. everyone wants their hand held. everyone wants people to look out for their best interests so they don't have to take responsibility for their own failure to protect themselves. and then, of course, come the lawsuits.

ok, i'm *not* crazy. in this thread, fat guy says: did i misread this?

jason, you're right. PDH is in closter. i got all confused as it's on Piermont rd. imadumbass. but, i think those remain the two options. are either byo?

i think you'll be very happy with it. they beautiful, and they're a snap to clean. good luck!

i have the chance to go to one of these two places with some friends. i've never been to either. i've heard a bit about the peking duck house, and it's supposed to be pretty good (but really, after china 46, why bother eating at any other chinese place?). pasta amore sounds mediocre. their website is here. any thoughts on either of these places?

but then what about the conspiracies?

that's ridiculous. put a "not have to" before the "explain" and i'll buy it. ajay says: i order all seafood dinners a lot. as i'm sure many other people do. i can't see this being any sort of red flag to the server or restaurant that i must not eat meat.

if we compare the oval to the round, we see that they're not all that much different, as far as what they can hold. we'll pick price point and capacity as a baseline: 7 quart round $240 msrp 11.25 inches long 6.5 quart oval $230 msrp 12.5 inches long for these two particular products, there's really not that much of a difference in "length." it might simply come down to aesthetics and practicality of the shape when considering your over/stovetop space. i think i'd pick the heart shape if had it to do it all over again.

So you've made Pho from scratch then? i agree with both of you. i've made faux pho before, and it comes out as good as most of the lack-luster vietnamese places in NYC. however, i've never hit the mark like some of my favorite places. sure, if i had the time, the exact ingredients, and the exact technique, i could duplicate it. but i don't.

i don't think that link worked. but the all-clad website has it as well, under "product search," "stainless" and then "roti".

i've often considered having fink cater a party at my house. and maybe have you people over. but then i realize that i don't like all y'all that much, and i certainly don't trust yous's in my home. maybe the parking lot is a better idea. edited to add "y'all" and "yous's'" to pluralize.

Bangkok Center Grocery 102 Mosco St. (212) 349-1979 there's another thread (started by jason i think) about chinatown shops. it's recent and has some great info. here it is. this search engine is the fastest thing on the planet.

was he sitting in the back? or was he one of the guys with ink at the stand-up part. i'd probably recognize him if i saw him. but then again, out of context, maybe not...and i try not to make eye contact with people at Rutt's. mark, we gotta get a group together at fink's and take the place over. not sure how that might be best arranged, however, as seating is limited. perhaps fink could throw out a suggestion if he has the time and feels comfortable?

sure did! a little less meat and a little more onion, but it was still a nice treat. comes with the bread.

is Schlumberger a producer of any note whatsoever?

are you people really counting?!?! i just went into the basement the other day to look for a specific book. i suppose i should have counted. also, do i have everyone's permission to throw out the several years' worth of Gourmet, Bon Appetit, Food and Wine, et al, magazines? does it make any sense to save these things? i mean, the recipes are online for the most part, and god knows i never refer back to the mags.

very been either. but you're right, it's usually just smashed and perhaps the leaves are torn in half. if it's too small to identify and pick out of your spoon than i can see how that would be annoying. blue gunk? rut-roh!

it's pretty standard to leave them in, as far as i've seen. it probably adds a bit to the aromatics of the soup when serving. but yes, it's a pain, and i've eaten my share of lemongrass that would have been much better on the plate.