tommy

at least we're consistent. go to johny and hanges, no? i'll meet you.

which clearly speaks volumes about the talent of the kitchen and staff.

i'm still considering this spyderco system. does anyone else have any experience with it? it took me 3 days to figure out that it wasn't electric.

mushy how? i've never heard anyone characterize their hots dogs, which are deep fried and cripsy, as "mushy." maybe you got a bad batch.

my question remains: what means "yuppified"? people in suits who dress appropriately for the restaurant? people in white collar jobs? people with jobs? i just don't get it. not very descriptive to me, and, i'm sure, to others. but it seems to say a lot to some, as the term is thrown around to suggest something bad or negative.

and those *meatballs*. what are they called "dragon meatballs" or something? they reminded me of the meatballs i had at craftbar. not the flavor so much, but the texture and consistency. and i think there was a little cinnamon in them. as we all know, cinnamon is *always* the secret ingredient.

martin, i pick up lamb chops just about anywhere. and i assume it's "proper" enough.

i have a flashing avatar so i can quickly go to my own posts without reading everyone else's mindless drivel. the bulldozer approach, but very effective.

you're the MVIP!

Nope. Depends on your butcher I suppose. With mine I can get fresh hog legs or cured legs or fully cooked cured legs which is what ham is. The fresh cured hams are great because you can smoke them yourself for the best ham of your life. so does the ass ever come "virgin," so to speak? or is it cured. confused. edit: ah, i see you say "fresh hog legs." i'm assuming this could be the ass as well. and if so, does the ass taste much different from the front legs, aside from fat content? same applications?

rhubarb stalks be red, no? and everyone likes rhubarb pie. at least that my neighbor thinks, as she brings a few over every year.

so does the ass always come cured, and sold as ham? at the risk of posting something that i shouldn't: 2 takes on a hog:

matt, i wasn't suggesting that you suggested that. i buy a knife to use a knife. sharpening comes later, and i'll find a way to get it sharpened. therefore, i'll spend a lot on my knives. it makes no sense to me to use a knife that isn't well-made, and most importantly, one that doesn't impress friends. that's just what it is. brilliant idea for the forums or for the daily gullet, methinks.

but what about the ass? just kidding. i never realized that. as i like to say, you learn something new on egullet almost every other day.

raw tuna?

dude, i can use a freakin knife. i just can't sharpen it. i'm not sure i'm down with your axe analogy. k?

ham tommy and i'm with coop on that last one. is pork butt "ham" then? i dunno. but i'll defer to the experts. porterhouse, to me, seems like a waste of filet mignon. and i'm not even sure that it's the best end of the tenderloin to begin with. thoughts?

right on brutha. i've tried a stone. i ended up with marks in the knife, going ways that seemed bizarre and that were obviously never meant to be there. i figure my knives cost enough that i must be able to afford to have someone sharpen them for me. however, i've yet to find that guy.

the shoulder is also the ass, correct? i like the belly of tuna the most i think. in the last year, i'm come to appreciate any piece of meat that is tough and cheap, and which turns into tender and tasty after a few hours in the oven, in liquid, or on the grill. shoulder included.

hemant is so gracious that i wouldn't be surprised if he came to your house and cooked if you asked.

ahhh, but it reminds you that you're alive!!!

this has been an ongoing issue for me. i just don't trust the Chef's Choice sharpeners, or rather, i don't trust that i'm using them correctly. it's pretty clear to me that there is a large margin of error as far as putting the blade in at a "correct" angle. it's not as though the device accepts the blade at one angle. so, how do you use this thing? as with any tool, if you don't know how to use it, you run the good chance of messing things up. apparently, there is no "knife sharpener for dummies" device. otherwise, i'd gladly buy it. regards, dull.

lizziee's friend's comments come down to, in my eyes, as expected, respect. no shocker there.

i've noticed that most places don't move much of it. it tends to be dry and crappy at Whole Food most of the time.

has anyone else been here? robert, what do you mean by the above quote? thanks.