tommy

i've had great results with brining pork chops for as little as 2 hours. a noticeable difference, imho. consider braising. i did this on a whim the other day and was very pleased with the results.

the salt isn't in solution. it probably has little affect on on anything, other than providing some salt to the exterior, and forming a shell that might hold in moisture. regards, faux scientific bastard.

g. it f*cking works. how, i don't care.

what do left over champagne and left over cocaine have in common?

ron, have you ever had chimichurri sauce on steak? you might like it. some are more acidic than others, but they are made with vinegar, garlic, and parlsey/cilantro. steak likes acid. everything likes acid.

who me?

dats what i'm sayin yo.

along the same lines, i like calling to cancel. it's rare that you get such a positive and genuine "thank you" out of people as you do when you call to cancel.

of course of course. and garlic and ancho chili powder for a little sweet/spice. and soy sauce just 'coz. ediot: great, now i *have* to have steak for lunch. thanks for nuttin.

no lime? acidity and herbs are good. and healthy. cream is for tourists.

i took in a meal at michael jordan's the other day. the sales pitch was so constant and so sad, it put a damper on the evening. "can i start you off with some of our [over-priced and crappy] garlic bread?" "can i offer the table some bottled water, perhaps sparkling?" "dessert? no? well i'll just bring the menu over anyway to see if you get tempted." no, dickhead, bring the check like i just asked. i want to get out of here!!!!!

mike, search on braise or "short ribs" under cooking. lots of great info. and, yes, it's that easy. hell, the other day i threw some pork chops in with a bit of wine, stock, onion, and celery, let it ride for 40 minutes, and they were incredible. braising is great for big, cheap, fatty cuts of meat.

great idea! i have access to a fraternity house in northern NJ. who's in? LOL!

D'oh! My bad. The site I wanted to recommend is: Fabulousfood.com Sorry about that! one more slip up and you're outta here.

lou, i completely understand and appreciate your reasons for having a "special" menu that i'll never see as i don't go out on those "special" days.

stuplicate.

ping pong, with beer. 1 or 2 cups of beer set at the edge of each side. the object is to hit the opposing team's cup, get the ball in the opposing team's cup, or better yet, knock the cup off the table in such a way that the beer flies all over the opposing team. good fun. and good exercise.

rock, lou, the fact remains that many restaurants have a "special" menu on v-day. i'm not one for "special" menus.

i'll be at home on egullet, of course.

i don't associate with those types of people, so i couldn't name names or even begin to quantify in a way that would be a fair representation of the population, which, i assume, is what you're looking for. and if i did, i wouldn't name names for your enjoyment. but from my very unscientific study of mother's days and v-days for the past 15 years, i'm guessing there are more than a few. perhaps you should plop your butt in front of Amanda's, the Ryland Inn, or the Stage House Inn this year and take a survey. i'm guessing most will probably check off "tourist." to each his own.

well, although *i* don't enjoy it, i can appreciate that many people do. i eat out probably 5-10 times a week. a lot of folks get out 5 times a year. and there is something to be said for the whole "experience" of going out on a "special" day like v-day or mom's-day.

heading up to cafe panache (ramsey)for a pre-v-day with the outlaws. not terribly romantic, but it should do the trick. and to March in NYC for a post v-day dinner. can't deal with V-day proper. and having it fall on a friday is just going to wreak havoc on restaurants all over the country.

brought home sashimi quality tuna for spicy tuna sashimi, but didn't have scallions. so i chopped it up with some capers, olives, olive oil, s/p, fresh parsely, and was very pleased with the improv. and bulgogi, sans any fruit in the marinade. still sweet and salty enough with just onion (red), garlic, and soy (and sugar of course).

i just noticed this comment. beer pong with an import?! in my book, if it ain't pabst blue ribbon, it ain't beer pong... and why were we not invited? in beer pong, i throw it down, yo.

no no, that's coors light you're thinking of. but here's the flashy website of the stuff i think you're talking about.