tommy

neither date is very good for me. i'm begging out.

i've already lost interest. but thanks anyway.

ediot: misread your statement. but you're still nuts.

we already went over this.

it's also easy to promise: i promise. now cough it up.

my interest in reading and studying recipes does not always extend to implementing the recipe. to that end, i can't make any promises regarding bringing you leftovers, but i can say with confidence that i'd appreciate reviewing the methods and ingredients.

actually, if you just gave us the stupid recipe, you'd be a lot less annoying.

HA! you were right when you told me that you'd take a very basic leftover dish and make it sound exciting this morning on egullet. well done. thai green curry chicken with mung bean noodle, cuz who has time to make rice these days.

Amen. you're quoting yourself. did you forget to log out and in under the other name? good catch tommy. thanks tommy. amen.

Amen. you're quoting yourself. did you forget to log out and in under the other name? good catch tommy. thanks tommy.

Amen. you're quoting yourself. did you forget to log out and in under the other name? good catch tommy.

what corner? i can't picture it. is it where that italian place used to be on the SW corner?

hyperbole.

Amen. you're quoting yourself. did you forget to log out and in under the other name?

how many members of his staff would you imagine actually pay much attention to egullet?

no mention of egullet?

It used to be called "diwan grill." now it's just "diwan". not to be confused with "dawat."

lou, i just have a hard time believing that all things considered, a restaurant charging 35 bucks for a 8 dollar bottle of chardonnay isn't making more money than one that's not. i dunno. maybe i'm completely off base here.

lou, are you suggesting that profit margins are about equal for BYOs and licensed restaurants in NJ, generally speaking?

love it. been there countless times. still called "diwan" though? great room. are we in the main room? or the front room? or a room that i don't know about? enquiring minds and all...

rhea, i go for a big textural thing with ground rice...in this dish specifically. "flour" won't cut it for my needs. i need crunchy and stuff getting caught in my teeth. <== see, there's some in there right now.

they can when one is defending a blanket statement such as "don't order fish on monday." clearly, as with anything, this practice should be considered on a case-by-case basis.

the scientific process must be applied and followed. observe hypothesize experiment (controlled) analyze results repeat until i'm correct

OK, we've determined the following: 1) gordon has a nice floor 1a) gordon is a slum-lord 2) brining is for pretentious twits with too much time on their hands who figure "it can't hurt." 3) run-of-the-mill store-bought birds might benefit from brining, and are surely for tourists 4) kosher birds are better than run-of-the-mill store-bought birds now, my question is, should i get one of them there "fresh" birds? please discuss.

monday's fish is probably from thursday or friday at best. as is sunday's. commercial fishermen don't work the weekends, and the huge fish markets aren't open on the weekends.