tommy

LOL!

mamster's right about the quality of the book. my binding was broke the day it arrived. i haven't cooked much from it ('cept for the perfect larb), but i've reviewed many of the recipes and they didn't jump out as something that would pose any sort problem.

it's already been decided. i'm going for larb in about 30 minutes.

fran drescher and rosie o'donnell dined at Union Pacific yesterday and were stared at by tommy. so there.

huh?

well, get off at at route 3, heading west. i suppose that's the meadowlands exit. remember, you can also consider the porkway. i suppose it doesn't matter much from where you're coming. i'm assuming you're taking the porkway or 35 up to the turnpork anyway, yes?

the book has the most brilliant and purest recipe for larb that i've ever seen. i bring this book to bed with me and tuck it under my pillow. it comforts me and makes me feel safe, and loved. other discussions of this book are throughout egullet. you can probably search on the author's name to come up with more praise, and, a picture of awbrig's boy. glad your thai beef salad came out good.

yeah, i suppose it was anticipated, but more to find out what the hell he was thinking about. wd's new place will be one that people are dying to get into. which sets it apart from adny, as people knew that they either couldn't afford it or could never get a reservation. it's all very strange. but i've been looking forward to this place for, what, a year now?

yeah. and people who make six figures and above generally don't fill those amounts out for the random people coming to the door for the census. in fact, they're usually out to dinner when those people come 'round.

that's kind of what i took from that article. maybe i read too much into it. but i'm sure there will be cold dishes of made primarily of fresh produce, though perhaps not green in color.

i think it's exciting. not much unlike when i order a tasting menu without really reading it, or ask for a multi-course meal without a menu at all. it could be argued that the description of any technique is wasted on a menu. give me a couple of key players, ingredients-wise, and i'm happy. couple that with a staff knowledgeable of the dish, its flavor components, and a wine suggestion, and i don't need no stinkin menu.

lady janes went bye-bye.

yeah, i saw frontier house. brilliant stuff. but i thought you put ice cubes in so that the condensation during slow cooking builds up on the inside of the lid and falls back down, effectively basting the meat/whatever as it cooks. and i think i got that idea from egullet!

you're such an old grumpy bastard. baja is pretty bleak, doncha think?

ice?

because driving into hoboken sucks and the restaurants for the most part are horrible?

well, yeah, that's my memory at least! i could be wrong. i haven't been to gallaghers for years, although i was just in vegas and thought i saw the same there. perhaps i'm out of my head, which is clearly probable.

i find this place absolutely ridiculous. they take themselves waaaay too seriously.

i see many individual steaks at steakhouses in cases and i presume they're in the aging process. am i wrong? gallaghers in NYC comes to mind.

Details, please. Do you grind the rice yourself or is it something you purchase already ground? toast the rice in a dry pan and grind it in a spice grinder or similar device. mortar and pestle actually work well. i find that my favorite thai beef salads have this sprinkled on the meat itself, adding a great texture.

i think that's a perfect dish. Me too. and sprinkled with ground toasted rice. please.

i think that's a perfect dish.

bushey brings up a point that's probably worthy of a thread on its own. i try not to freeze my beef anymore. i'm not sure why, but i don't. i have to think that it can't be a good thing.

bushey, are *you* a believer? i've often wondered what would happen to a steak if you left it in the fridge for a few days. surely this has to have *some* similarities to the typical dry-aging. and if not, is there a simple process that one could follow at home to get decent results? as an aside, i noticed this weekend that my local supermarket (Kings) is now carrying "aged beef." no additional details were given on the packaging as far as i noticed.

it all went horribly wrong. horribly horribly wrong.