tommy

i'd be interested to know exactly what you asked and exactly what you were told re: PVC. while PVC may be PVC, manufacturing processes may differ, especially in the QA area. "burr", or shreds of clinging plastic from the molding or cutting process, can exist in just about any process. it seems obvious to me that the tolerance for a food grade container might be different than the tolerance for a paint bucket. however, i'm merely speculating.

there aren't many people or things that i can't stand, but rachel ray makes me want to gouge out my eyeballs. and eardrums.

i'm not sure i've even noticed his new show. however, this was some sort of special 911 episode. details here. i suppose his generalities about wine are fine for the novice cook in that they get people thinking about wine/food pairings. however, they just seemed too far off this time to be helpful to anyone. or perhaps i've missed the point.

i've said in the past the i love tyler florence. however, i just heard him describe chardonnay as a "crisp white wine," as they showed a bottle of kendall jackson. unless kendall jackson has completely changed their approach to chardonnay science, they are not producing "crisp" chards. i haven't had one in years, but they were flabby, buttery and oaky with very little noticable acidity as i recall. and, he cooked with it. edit: oh dear, now he's talking about sauvignon blanc, which he noted was "sweeter and fuller than a chardonnay which is [among other things] grassier." it might be important to note that he and the show were "guests" at kendall jackson winery.

i'm not buying suvir's book because his recipe for curry steak has no, um, steak.

yeah, but what do us hillbillies know from good eatin'. what with our new-fangled horseless carriages and walk-in closets and all.

i have little prior knowledge, but my assumption, after reading the article, is that he is still there. although, i found it odd that the menu has made such a notable departure from its original version, in my subjective understanding. so is matt still there? sounds like *i* could cook that stuff pretty well.

what about paragraphs? did they have any paragraphs there? was it BYOP?

i see that putting mint in a pot has been suggested here. clearly a good idea. i'm not sure if it was suggested that you can then plant that pot, so to speak, so the mint is still in your garden, enjoying the same sun and care, and not over on a table somewhere lookin' all alone and minty.

i'm thinking the foie would slide off of the stick.

'zactly.

i lost all respect for him when he told me he went to see The Stones, like, 4 times in a row. but i think he likes the wonderstuff, so it all balances out.

stole my own words...

he's telling the truth you know. steve shook my hand and even kissed me. personally, i think he way overcompensated for his disdain for me, but he's a good hugger so i can't complain.

drats. foiled again.

i was dining with my wife and mother-in-law and jason and jon lurie walked in. that was a long time ago.

that hot dog stand at the tractor-pull place is kinda fun, no?

you are not alone. but when it all comes together, and people are eating and happy, it's all worth it. i love to cook. when i'm not cooking, i'm thinking about cooking, watching a tv show about cooking, or reading about cooking. it is not rare for me to start planning dinner in the morning (at work no less). some of my foodie friends like nothing more than getting together and planning what we're going to serve at a party. the discussion of the menu is more fun than the actual party. my grandmother, who always cooked, had "dreams" of cooking up until the time she died. she was basically on her deathbed, and couldn't get up or move very much. but her mind was still there. i remember her telling me that she had a dream about roasting a chicken, and she went into great detail describing every aspect of the meal she had prepared. but she realized that it was all just a dream. i suspect that made her sad. i also suspect that i'll be the same way, as i often dream of cooking. it might be important to note that clean-up is a lot easier in dreams, which i'm guessing made my grandmother very happy.

I dont understand your question... please explain. Especially the second from last sentence. moist moist. not most.

i particularly enjoyed the shrimp, which i thought came with a wonderful and spicy sauce. some of the more hardcore chili-head types at the table laughed off my assertion that the dish was spicy. but it was. the cauliflower were particularly delicious. i was surprised at how much flavor they had. i don't think i was alone when i thought that there was some meat hidden among the cauliflower, but there wasn't. the chicken breast was quite delicious as well. if suvir has the time and feels comfortable addressing my every whim, perhaps he can explain how a lousy piece of chicken breast can remain so moist? the magic of the tandoor?

there were some sounds at my table that were best left unrecorded.

steve, just so there's no confusion, rosie's the very tall lady. great night. great food. what they said. thanks to all for being. rachel, i'm glad you took photos of the food. as soon as the first course came out i knew we needed photos. suvir is a most gracious host. as were his guys at diwan. i've never eaten so well for 50 bucks in my life. so where's dinner tonite?

when? now. shoulda mentioned that i suppose. arriving by 6.15 i suppose.

1 hour.... a few of us are going to heartbeat (49th btwn lex/3rd) to get some good pub time if anyone's interested. although heartbeat isn't a pub, but rather a restaurant.

we need a new adjective for wilfrid.