tommy

oh andy, i was just joshin'. although i'd like to have a source for recipes, i have been against fitting it into the current format of the board for various reasons, most of which i've expressed before. however, i'm looking forward to this project.

pregame: spicy tuna on papadum my secret bhel poori recipe (suvir's) my secret bulgogi recipe (jinmyo's) first quarter: my secret pulled pork tacos recipe (from a cookbook) my secret antipasto salad (mrs. tommy made it) second quarter: my secret homemade pigs-in-a-blanket recipe (rachel perlow's) my secret hot wings recipe (frank's) with my secret blue cheese (mrs. tommy made it) third quarter: my secret mini-cheese burger recipe with freshly ground sirlion and chuck (friend of mine told me) fourth quarter: my not-so-secret passing out recipe

I'm just glad that someone took one of my brilliant ideas seriously. i expertly PM'd jason and steven regarding this very idea long before you even registered.

that snappa be fat.

was that snappa be stuffed?

like worchestereiieier might.

dat looks good. real good.

a sandwich bad seems right out. i'm pretty sure they're not made for heat, and probably don't have a very tight seal. i'm guessing the heat from boiling will blow the seal on practically any zip loc. you might want to test without cream or potatoes first. and, of course, why are you doing this? others might phrase that question in the less elegant, although completely effective, manner of . one question i have is what is going to happen to the cream as it's exposed to 212 degrees for that long? perhaps nothing bad, but that might be a consideration. i know some people boil potatoes in milk, but i've heard nothing markedly positive coming from that.

this thread has been more about personalities and concepts more than it has food. but you're right. Enjoyment of food as affected by personality, to be precise. affected personalities hindering the enjoyment of food perhaps? ok. done.

this thread has been more about personalities and concepts more than it has food. but you're right.

drats. foiled again.

a little worchestshireriiere towards the end, depending on the application, often helps.

mags, i'm not exactly sure what the bounds of "upper class", "middle class," and "upper middle class" currently are, but i'm betting that most people ordering this burger, and eating foie gras, are generally speaking, upper-middle class. that probably means a household income of btwn 80 and 150 a year. not excessive, really, in and around NYC. and i don't think these folks are necessarily frivolous or excessive, generally speaking.

that's pretty neat. chef david is a nice guy, and one who seems to put his heart into his business. paul, was this on network TV?

Just because you practiced a lot doesn't mean you ever got any good at it prove it.

what do think might be the disadvantages/advantages?

I’m very good at making myself disappear, and since you can’t see me, you can't prove otherwise. and you can't prove it because you don't have enough experience to prove it. for if you did, you'd understand that i'm able to make myself disappear.

the NYT is new york city centric. don't take i personally. plus, there are a lot more restaurants north of that border.

my point is that it's much easier to say that you have good taste, and argue that it comes from years of practice and experience, than it is to convince someone that you're a really good nascar driver for example. we're all convinced though.

the only way people know if you are able to "taste better" is if you convince them.

but yer all just cute as a button.

hot wings and beer. leftovers.

there has been some discussion on this place. mixed reviews from us egulleters. search on "prune" and you'll likely get some hits.

and for 1 second each pulse. i've done this with pork. works fine. the consistency will be a bit different than that of a meat grinder.