tommy

i prefer neither, and i'm very confident that there's a middle ground.

While I have no doubt that you, Gordon, might be a very nice and normal and pleasant person, and so therefore with no ill intent towards you and yours: THIS sounds absolutely disgusting. Gross. Disgustingly gross. i agree gordon. no celery?

East, related to the japanese restaurant cum karaoke chain in NYC?

i would doubt it. you should keep it sealed in plastic and refrigerated for any sort of long term storage. while i'm no food scientist, i wouldn't risk it.

well, yeah! that's the only method with which i have experience. i simply drape the meat over the grates (assuming they're clean), turn the oven on as low as it can go. leave the door cracked open a bit. and let it go for a while. a long while. perhaps this isn't the recommended approach, but i've had decent results with it in the past. edit: oh dear, if you're talking about the method that mark posted, i fear that don't have the time to read through that page, although i have to think that working with a marinade and throwing it in the oven would produce pleasant enough results.

thalia. 8th and 50th. this is the second thread on this today!

they can't taste much different than grasshoppers, can they?

i used to enjoy pooket (formally "puket") in NYC on 2nd ave. unfortunately, i saw 1 too many cockroaches there. hopefully this NJ restaurant doesn't suffer from the same issue. Pooket was pretty damned good other than that.

i think he means "now." on your mark...get set...

Forever? Say it ain't so. ediot: I completely support any person's desire to better themselves. nah. i was just kidding.

depending on other factors, i find that i can drink as much beer as i want and still function. it's almost as though beer doesn't have the same effect on me as it once did. this might be because it takes so long for me to drink a beer, as i generally don't completely enjoy the flavor. however, if wine (or god forbid, margaritas) is introduced, the effect is much different. all bets are off for beer not providing a sizable buzz, however, when live music is involved. when watching a band, i notice that i drink much more quickly. i'm not sure why this is. that shot a minute thing that ron mentions was a *very* effective way of getting buzzed in college. and after college. of course, i stopped drinking a month ago, so i'm not sure what effect all of this would have on me now.

you can do almost anything with jerky, and that's what makes it fun. i used to do an asian influenced jerky, prolly with OJ, soy sauce, garlic, ginger, s/p. oh man, i gotta make some more jerky. maybe for the superbowl.

i might pull out many uber-fancy "mini cheese burgers." a blob of ground beef on top of a mini-rye. top with cheese. in the over for 10 minutes. a fun bite-sized snack. great for kids. top with chopped scallion or thinly sliced red onion. fancy fancy stuff here.

would one pound the hell out of the meat before making chicken fried steak? perhaps to the point where it was almost "ground'?

That hard to digest? my eloquence is even too powerful for symposium.

i generally speak highly of babbo, and this is no exception.

tourists. every last one of you. the pasta tasting is one of the few meals that stayed with me for years. it really made an impression on me.

if i may speak for NJ, appropriately or not... a bento place opened in famous Hoboken, NJ, about 7 years ago, by two post-college women. as described by mamster, it was inexpensive rice and meat in a stick. i asked the girls what the deal was with the place, and they explained that they had loved this stuff in college (and if i recall they were indeed from the PCW) and decided that it might be a good fit in the relatively young and hip town of Hoboken. it went under after limping along for a year or so. it was the first, and the last time i'd heard of "bento." til about 4 minutes ago. (i didn't think it was very good. although i can see the appeal for some as it was cheap and filling).

i will *not* be told what to do. edit: strike that.

yeah! i was just going to say that!

paul, what was the context of this list?

what is tamari anyway? perhaps another thread...

i'm not sure what you plan on doing with the fish, but employing the ole tin foil technique might give good results. all ingredients in the tin foil, seal, through in the oven for 10 or 15. the sauce will make itself. you can always touch it up a bit in a pan if necessary.

Udupi Village? nevah hoyd of it. Taste: i got the impression that the place was a front. food was pretty interesting, though. it's a shame, my overall discomfort at the place was enough to keep me from going back. E&V: he's joking, right? does he simply like big portions for little money? is he a fan of Olive Garden as well, what with their bottomless salad and breadsticks? are these just "favorites" or do these folks consider these places among the "best"?

i like thai peppers, that's why! they are quite spicy. and they're pretty as well.