tommy

thumann's nature casing.

what restaurant does ryan cook at?

i don't recall any "debate." but when plotters gets back we'll have ourselves a knock-down-drag-out. "i've been told by bean experts on PM that black beans are horrible"

i suggested that the service at Daniel blew. i was ignored and/or berated. i suppose i didn't offer enough "proof"? although i see fat guy's remarks as having validity, i just can't get behind comments that suggest that since someone's opinion goes against the popular opinion of say, "the steak experts" (of fuck me, that's a good one), it needs to be supported with some sort of empirical data, most of all since someone demands it. the sense of entitlement here is sometimes humorous.

does fresh fish bounce or something? you know, i think i've probably understated my complete lack of believe in this tale. clearly, because nothing has been presented that has swayed my opinion. besha, are you *sure* you are telling the truth? should i go to this restaurant? i'm tempted, if only to talk to the chef to determine if he as the temperment of a 10 yr old. [insert the theme to the twilight zone]

john, is like, the guy who knows everything about hot dogs. i gotta figure out who this dude is. he knows his stuff.

yikes. at least he didn't threaten you with having to serve as a moderator an out-of-control internet food site. count your lucky stars for that.

it was on the bone with skin, so, you know, it almost had flavor.

tonite was such a nice night here in these parts, i passed up a sushi reservation to throw some chicken breasts (bone and skin on) on da grill. since i had no good ideas, i figured i'd rub it with this left over rub that i had from way back. i nabbed it from our own col. klink, who is clearly a masterrubber. boy oh boy did it turn out pretty good. i made a lot of the rub, oh shit, back in May i'm embarrassed to say. but it's been in tupperware, and still had a lot going on. sauteed spinach with ginger, garlic, a dash of soy and a shot or 10 of chili oil for the side. the chicken cooked super fast on the grill. the rub started almost burning at first as i had the heat too high. but it turned out crispy and juicy. it *definitely* turned out better than this pic did. (edited to brighten pic...still looks like a brick of nothingness ) for those interested, col klink's recipe was as follows: 1/2 cup dried garlic 2 tbsps cayenne pepper 1/4 cup paprika 1/4 cup sumac 3 tbsps turmeric 1 tsp dried oregano 1 tsp dried parsley 1 tsp dried basil 1/2 cup brown sugar 1/2 cup kosher salt 1/2 cup coarse ground pepper

bobby van's intimidates me. but only because of all of the tossers i see standing at the bar when i walk by. it's a tossateria in there. chilling.

the passage wouldn't be misleading to anyone who didn't have a "mushy" dog there, which as far as i can tell is pretty much everyone else who's gone there in the last 80 yrs. as far as "bursting with garlicky flavor," that's probably a little harder to quantify.

you're an idiot and you don't know anything about anything.

as subtle as a high colonic. Welcome.

what the hell, *i* did.

i like the "lima bean" rating system. that gave me a chuckle.

everyone is entitled to nina's opinion, which, by the way, is never foolish.

nina, just because rich's foolish opinions are foolish doesn't mean that *he's* coming off as looking foolish. jeesh.

in the 15 years that i've been going there, they've always been consistent. no texture, again, is a very very strange way of describing them, especially considering they are deep fried. what does the color have to do with it really? they use a popular national brand, and one that is no doubt used by other top notch hot dog places. syd's grills theirs if i'm not mistaken. maybe you just prefer the grilled flavor and color over fried? sorry you had a bad experience. most find it quite good.

charrito's sounds interesting. where exactly is it?

i've never had a "mushy" dog at rutt's hut. very strange indeed.

thanks. yes, it actually stayed crispy. it was pretty damned crispy to begin with, and i tried to make sure that the toppings weren't too "wet." in the past, the toppings would ooze over the sides of the slice and eventually make it a bit soggy. but not this time. i did, however, toy with the idea of removing the stone when it was hot. but i don't think i'll be taking that chance. you're a braver person than i.

thereuare...we've been through this: i just don't like mission *burritos'* style of food! but feel free to bring me beer any time you want.

nutley isn't *too* far away, and has Little Saigon, which is some of the best vietnamese in NJ/NYC. my guess is that there aren't many vietnamese places in your area, so it might be worth a trip. BYO.

haven't been yet. soon though. the possibility of there being cheese there hasn't *completely* turned me off. :)

jason, clearly your reactions were wrong. dumbass.