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Everything posted by tommy
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larb. this zippy and bright thai salad makes me really really happy.
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when you say "collected," you don't mean that the tax burden at that end of the year is based on revenue rather than income minus deductions, do ya?
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Where will the book signing be held?
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i think this is the "grim" place to which i'm referring. selection aside, it's dark, small, and smokey.
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you always got da indian places on 6th. goa is new and decidedly a bit more "upscale" than the others, and i found it quite good.
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it's a pretty grim place for "cocktail" hour though. at least in my mind. edit: unless there's a proper bar in the restaurant portion.
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i forgot to mention something about mignon that i thought was notable: the bread (which is decent) is served with a ramekin of steak tartare. we asked for me, and the server happily brought more out.
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i made it to the grand sichuan on 2nd and 56th. small place. dan dan noodle was pretty darned spicy, but i thought they went overboard on the szechuan peppercorns. they were overwhelming. additionally, the noodles were swimming in oil. too much for my taste. ox tongue and tripe was spicy as well. in fact, i could hardly taste it after the dan dan noodle. but it from what i did taste, it was a nice version. beef with mungbean noodle - this dish consisted of chunks of braised beef with cubes of "noodle." it was unlike any dish i've had. for one, i'm not used to too many braised dishes in chinese cooking. and the noodle product was quite interesting, if not a little challenging to eat with chopsticks. calamari in green tea was tasty as well. the calamari were not overcooked, and there was plenty of it. served with what i assumed to be fresh bamboo. at the very least, it wasn't the shoestring bamboo that you would normally get. the wine list was a real winner for a chinese place: they actually offered a pinot gris from oregon, a pinot gris/xxxxx blend from california, an italian pinot grigio, and perhaps 2 other whites (i didn't notice the reds). the clientelle seemed much more "foodie-esque" than you'd usually find at a midtown chinese place during lunch. we briefly discussed dishes and wines with at least 2 other tables during our lunch. and one group of wine nerds brought their own. my guess was that they were in for the winexpo. not that that matters. just, you know, i'm just sayin'. i'd definitely go back, but of course, i'm still looking forward to trying the one in clinton. (that "fresh" chicken has got my interest piqued)
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i'd imagine that's the way i'd go. i'm considering it now actually because i want egullet with me *everywhere*.
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i am going to design an area for a laptop (with a broadband connection obviously) close by if not central to the prep/cooking area. i find that i use the computer/internet for reference all of the time. of course, the laptop would have to be quickly and smartly concealed when not in use. other than that, granite methinks, as least until i look into it, and without a doubt, the sink would be one of those undercounter deals. you know, where there is no lip...the granite just goes to the edge of the sink and stops. yeah yeah, undermount undermount. that's the ticket, he said, sounding like a complete tool. i might as well add the obvious...open into an eating area, with an island with seating separating the two...into a family room. with a pool table. lights under the cabinets (poor lighting has plagued me forever).
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i feel sorry for those who can cook but think they can't.
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tommy has never had ribs flown in.
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i have generally been of the opinion that "screwtops are a good thing for me." i drink most of my wine young, so a lot of the issues related to screwtops vs. cork are moot. and since i hit a 5% failure rate, i figure i'm happy to see any movement in the direction of screwtops. at any rate, the other day, i went to have a drink of one of my everyday whites, villa maria sauvignon blanc (a producer from NZ), and lo and behold, the 2002 has a screwtop. i have to say, with all of my preaching, my first thought was "damn, i'd prefer the cork." i guess i'm all for screwtops...just not in *my* wine.
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i've never know you to hold back because you were afraid of the wrath of *any*one, much less staten islanders.
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nina, you may want to explain what "B&T" means. i think southern girl ain't from 'round these here parts. guastavino is visually appealing and worth a swing by if just to look at it. i personally don't go near the place as it's filled with tossers.
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babbo do get a bit crowded, depending on what kind of gathering you're looking for. marseille, on 9th and 44, is a popular little spot with a decent sized but intimate bar area. guastavino, under the 59th st bridge, is a hopping spot, with some wines that aren't completely offensive. le bateau ivre (the drunk boat?) on 51st at 2nd is smallish but has lots o french wines by the glass. as does the other french place right next to it. morrell as suggested is always a great bet, 'specially when the tree goes up at rock center...although it gets very crowded.
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putting bread under your butter? strictly, of course, for tourists.
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NOW I think I understand! and that makes one...
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i passed 4 semesters of calculus and have no recollection of this whatsoever. in fact, i don't think i remember *any*thing, but i particularly don't remember this. perhaps i was always lucky enough to have a derivative that existed.
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so there's no confusion: i'm not actually in.
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I cook for people who don't feel bad. And, especially, for those who do. i pity those who don't cook for people who feel bad.
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i feel bad for people who don't cook.
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You mean eGullet™ perhaps?
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jesus man, when can we expect an "official" egullet announcement?!?