tommy

the customer is always right. although they are sometimes self-centered selfish twits who are demanding on the business more than they are on themselves to be reasonble humans. they also take out their frustrations on businesses, as they might not be getting much satisfaction out of other aspects of their lives. with that said, you have to do what you can, within reason, to help these folks. there comes a point, however, where one must be told to eff off and find somewhere else to shop. as long as the business that is saying this offers a quality product at a fair price, and as long as the other 99.9999 percent of the public understands this, everything will work out OK for everyone. but what do i know.

if the broth of the pho isn't strong and doesn't seem like it has been cooked for a day, i won't like it. that's my biggest complaint with vietnamese restaurants, in NYC especially. i have a feeling i'll feel the same about this place, and i'll be let down.

those granola bars with the cinnamon and raisons are probably the best thing on the planet. however, i generally enjoy eating about 3 or 4 of them, which approaches crossing the over the "snack" border into "an extra meal that this fat bastard didn't need" country.

Maybe so, but in principle, it's not that different. microwaves are just as much a radiant energy as light and heat. so in that regard, irradiating your beef isn't much unlike putting your burger on the counter and turning on the lights. not to be pedantic or anything. seriously though, i think there are some important differences btwn the two processes. now i have to go look them up.

ah. i missed that bit. goy do i feel stupid. seriously though, chuck and brisket can be kosher, but not sirlion?

microwaving isn't the same.

is this your usual ratio and choice of meat? do you have thoughts on sirlion instead of brisket?

and good morning to you all.

hey, if everyone else can impose morality, so can i.

all "explanations" aside, i think both steve and nina know that her comment wasn't appropriate.

everyone's ass is different. what can i tell you.

fuck me you're joking, right? WOO-HOO!

if it's hot going in it can be hot coming out. the same compounds that exist in the food and irritate your mouth exist in the, um, final product, and irritate, um, *those* tissues as well.

lowers the melting point of ice = lowers the freezing point of water.

well, if it ain't broke...

does anyone really have a problem with sticking pasta? it would seem that the pasta would have to be grossly overcooked to stick, at which point you'd have bigger problems.

you are correct sir. so it boils hotter. the thing is, the increase in temp is negligible as far as i understand. and i can't imagine that it takes longer to boil in any practical application. how tightly your lid fits surely affects the time more than a bit of salt would.

cold water comes to a boil faster than hot water. that one has always baffled me. aside: it's not recommended that you cook with or boil hot water from the tap. the water sits in that old tank in your basement for some time before being spit out of the tap. you might want to pour a glass of hot water, set it out for a while until it gets to room temp, and have a look/smell. chances are you won't be impressed.

not so much a myth as much as a lack of understanding: salted water boils "faster."

it's nice when people notice.

you're a fucking idiot and you don't know anything ™ no.

that was a joke. additionally, it's these types of threads that just rip this site apart from the seams. it's all just so fucking absurd. take a step back. you're all full of shit, if not yourselves.

the ad homs are courtesy of plots, as i stated. as for the substance, everyone has an opinion. i don't think so, which was my point. clearly we have different views of the world. you know that i know that i'm not saying that. indeed. i'm just throwing an idea out there. eff plotnicki is what i say. all kidding aside, i'm offering some sort of lateral thinking here.

no confit? canada is weird.

you shouldn't have taken that step. now i have no choice but to plotterscize you: "You know absolutely zero, gurnisht, nada about running a business." there's no way a restaurant, or any business for that matter (ok, there might be a few exceptions), would pass on savings to the customer in this way. they aren't going to print new menus with lower prices. it just won't happen. i've often been comp'd a drink at the bar when the wait is unreasonable. so on that front, i have no problem with the current system. honestly, i don't see abnormal waiting times to be a problem in restaurants in and around NYC. that's not to say that i can't or don't appreciate the situation that the restaurant is in. i just don't think a fee for a no-show is *not* the answer. perhaps some sort of credit-rating for dinners would be more appropriate. if you've told 10 places in the past year that you got into a car accident and can't make it, well sorry buddy, that's 50 bucks. if you actually *did* get into a 2 car accidents (a more reasonable and likely number), then you're off the hook because the restaurant management is an understanding lot. actually, doesn't opentable.com and maybe some of the others keep data like that?