tommy

just to verify, the restaurant is fine with us bringing wine at no additional charge for corkage?

i'm in. hell, i'd be tempted to actually fly out for that.

all i know is that they are some of the best tasting oranges ever i had. jason perlow has some succinct thoughts on these oranges.

you know, i have no doubt that you're absolutely right. double o, thanks for the carrado's tip. as far as "doner" goes, is it not a mix of lamb and beef?

this all sounds too brilliant to be true. i get to meet suvir and all of these wonderful people and have what sounds like the best indian meal of my life, all in one night for 35 bucks? i think suvir is pullin our collective eLeg.

blue, you rarely find larb in a restaurants with noodles, despite what that picture shows. i actually make it with some noodle, as i love glass noodle, but it's not the standard. most of the time, it will be served on a bed of lettuce. some ignore the lettuce, but i try to get some lettuce with every bite. in can range from very salad-y to being served sans lettuce altogether. i can't think of any bitter elements in this dish. however, it's certainly sour, as a primary component is lime juice. it's one of those love-it-or-hate-it dishes i suppose. for me, i love it because of it's simplicity and sharpness. it' always a great balance (when done right) of salty, sour and hot...3 of the 5 or so primary components of most thai dish. i hope you try it again elsewhere (and make it at home!)

it occurs to me that anyone who wants to attempt this for the first time might want to do it with a chicken a week before.

i'm out.

contrary to rosie's recent insinuation, i am a very giving person and enjoy sharing my wine. so there.

that's mu-girl.

i've never done it, but i've never ever considered doing it anywhere other than in the middle of the yard. it's basically a bomb, and it could mostly likely send your house up in flames very very quickly.

helena, start a thai food thread on the nj board. there might be a few already. i really have no idea what type of food the book discusses, but we have a few good choices in NJ regardless.

i'm in.

yes of course. all i know is that when i tried to get an answer out of egullet as to which one was the best and if the one on 2nd ave was as good as the one on 9th and what about the one on 32nd, i was given the dismissive answer of "just go to the 9th ave branch." the times seems to agree.

it should be noted that butter, while obviously adding texture, decreases the heat. i use practically none, as i like 'em hot. i throw in some tabasco, and sometimes a bit of vinegar, which i think accents the heat nicely. but it's mostly from the bottle for me.

yeah, balic was my go-to guy on that one as well.

How so? The Chelsea one has the same owner and same ex-chef. i'm just telling you what i've been told. out of curiosity, why would the fact that they share the same ex-chef suggest that they are equal at this point?

dudeplicate. while i'm here, click me go numb.

dude, Frank's hot sauce does the trick. search on franks, and you might find some recent discussion as well.

oh my. i just got this book on the strength of recommendations from egullet. i'm with toby when i say that i will probably never buy another thai cookbook. it appears to be a great reference manual as well.

"total" be a brand? what be "total?"

thyme and rosemary are similar in flavor? thanks jason. i'm going to try something like this.

i would love nothing more than to duplicate the flavor of that strange pressed-lamb product that gets sliced into pita with that white sauce. but i'm having a hard time pinpointing the components. there's an indian dish that you sometimes see as an appetizer that has a similar flavor. i'd even appreciate comments on that. i'm guessing it's primarily dried herbs, but there's something very mysterious in that meat. any takers?

grilled cheese, in a cast iron grill pan. the *only* way to fly.