tommy

english guinness is for tourists.

the magic word is "suvir."

you and me both. i specifically *don't* go to places that "request a jacket for men." luckily, there are very few, in my estimation, in NJ. i went to an "upscale" restaurant in Brielle a few years ago. they requested a jacket. it was about 80 degrees in the place and i quickly removed my jacket and draped it over the back of my chair. the service was a joke as was the food. they simply requested a jacket for requesting jacket's sake. ridiculous and old school.

There goes the one reason for hiding out on the Jersey board. hehe.

oh i bought it silly. i can't be going around fermenting cabbage and stuff.

well, i'm not saying that there *isn't* that element. if anything, you can make a difference.

but bond girl, this isn't "off topic"!!! for what it's worth, i've been to many beard events, and i still have all of my hair.

kimchi, sliced raw garlic, spicy bean paste.

spicy (and "crunchy") tuna tartare looking rather ridiculous, and bulgogi. bulgogi is good. bulgogi is almost as good as larb. larb is very very good. happy new year everyone.

does enthusing "baammm" as one pinches affect the amount, or quality overall, of said pinch.

i've been drinking zardetto for breakfast. i can't afford not to.

zardetto: 7.49 at Total Wines. i bought the last 3 bottles tonite.

anna, i've never had *any* problem cleaning le creuset. in fact, quite the opposite. i use restaurant-type steel wool, and with no elbow grease at all they clean up in about 1 minute. fat guy turned me on to these things, and there's some discussion here.

i've been to the grand sichuan on 2nd and 56th about 6 times in the past 2 months. i've determined that the food is overly oily, and most, if not all, of the spicy dishes i've tasted at a lot of sichuan peppercorn. enough that i'm still tasting it 5 hours later. i'm beginning to think that it's not really all that good.

how do you explain every other night? after we sort this hoisin thing out (and, although you're cute and all, i really don't think just the two of us will be getting very far on it), i'm going to ask about oyster sauce. it is neither made from oysters nor is it good on oysters.

the taste of sweet fermented soy my darling. although korean bean paste is sweet fermented soy but tastes quite different. now i've *really* confused myself.

i end up buying hoisin sauce at the supermarket when i don't have a chance to get to chinatown to find a brand that looks "authentic." however, the sauces vary so much in flavor that i'm not even sure what the stuff is supposed to taste like! looking through my pantry now, and reviewing the ingredients lists, i see that they are oftentimes made from completely different ingredients. most are heavy in some sort of sweetner. they seem to have varying amounts of soy product, and some contain tomato paste. the bottom line is, they are all quite different in flavor. what should one look for on a label? if anyone could go as far as to suggest a brand, that wouldn't hurt either.

it depends on what you're looking for. Vong was a favorite of mine, when i was 26 yrs old or so and just getting into the whole "dining with cloth napkins" thing. it was exciting. i think in general the place has gotten a bit stale over the years. perhaps that feeling stems from the fact that i'm jaded. however, the room is rather exciting, in a casablancian sort of way. i can't think of another place that offers thai-french "fusion" (oh, that sounds so horrible) in that type of setting. overall, it's a "fun" place, and there's a good chance you'll enjoy the food. service has always been friendly and helpful. it's rather laid back for a JG joint.

various cheeses. pate tuna tartare bulgogi sparkling or champagne for each course, 'cept a red for the cheese and pate. bulgogi is such a festive dish. plus, i want to get in touch with my korean heritage.

heavy with ginger? awesome!!! does the place fancy itself as sechuan? i noticed that style of steamed dumpling is *not* to my liking, as it is very doughy.

if you get home delivery, they send those extra sunday sections on saturday, presumably because they can and it makes the delivery of sunday's paper much easier.

this place is the only real competition that amanda's has had. ever. i would be interested how much amanda's business is being affected, or will be with the opening of another anthony davids.

I've seen a lot of that one too. Confusingly, there's a competitor's ad immediately before or after, and the ads looks near identical. They do like to fill the pots to capacity. (Obviously no pasta chefs consulted.) and i love the way they suggest that you'll be cooking lobster dinners and whatnot. retirees all over the country are plunking down 40 bucks thinking that they'll suddenly become better cooks. so sad.

the first truly bi-coastal egullet event! very exciting indeed. webcam anyone?

LOL!