tommy

slightly off-topic. has anyone heard the lastest radio bud light commercial? i laughed out loud this morning as the announcer spoke highly of "mr giant taco salad maker," suggesting something like "who else could have come up with the unfathomable: at twelve hundred calorie salad." i guess you have to hear it.

"it tastes like meat" for reds. "zippy" for whites.

would you then deduct that tip amount from your dinner tip amount, since you've already tipped it?

hey, i saw that mccormicks place yesterday. what's it all about? another fancy TGIFs?

ummm, nevermind.

i am merely wondering why you think they do this. you stated that "they clearly aren't reserved." thanks for the clarification.

do you think it's a conspiracy? why would the club not want you sitting there?

probably because you can't cut them when they're raw? i think that's what wilfrid is saying anyway. you're right johnjohn...those fresh lasagna sheets tend to be a bit too thick for ravioli. a good roll though as you suggest might help.

are we even now?

i've done it, and they are OK, but can't replace the real thing. many stores in the NYC area are selling "fresh" packaged pasta now, including sheets for lasagna. i'd suggest looking in the refrigerated section and seeing if your local place carries them before using wonton skins. wonton skins cook *very* quickly in boiling water. let us know what happens.

freakin egullet stalker.

the above tool that fat guy mentioned above is the single most important thing i've learned on egullet. they are quite incredible.

YES! does this ever really happen? on purpose at least?

i hate everything.

nick, tell me you're not actually cooking with chardonnay!

you devil you. as good as wondee's? how did you make the dressing. don't tell me bottled either.

yes, from the inside dining area. it's so dark and smoky in there that i think you could walk out with a table and chairs and no one would notice.

is no one tempted to do something a little less traditional? something with indian type spices? or thai ingredients with a coconut milk sauce?

both. i'm getting good results with the meat grinder (attachment on my mixer).

you bring up yet another point that i was going to touch on: would it be worth grinding my own meat for meatloaf. certainly if there is value in introducing different cuts it would be worth it.

caped chef brings up another point that i was going to get to: red, or brown "sauce." growing up, i think i mostly had brown. but it does seem like you might be able to do some exciting things with a tomato-based sauce. what those "exciting" things are, well i'll defer to someone else for the answer.

right on a pan rachel? like close encounters of the third kind? that makes sense actually. intersting about the glaze. most recipes i've seen recently have a glaze. i wouldn't think to use a glaze. thoughts?

since 9/11 or so, i've been on a comfort foot bender. fried chicken, hamburgers, jellyfish , meatball parm heros. you get the idea. last night something on TVFN sparked off a meatloaf hankering. there hasn't been much discussion on meatloaf here. i'm looking to make meatloaf either tonite, or tomorrow for our pre-sopranos meal. any thoughts?

we used to just steal the mustard and relish from rutt's. cost effective.

i wonder if the waitstaff has to recite 25 specials at this place, as they do at bellisimo's. there is nothing more annoyingly ineffecient as this practice. raddichio in ridgewood does this, and it is reason enough for to never darken their doorstep. but it's good to see that you found a review that didn't send you off of the deep end.