tommy

i just love this guy. what more can i say?

very convenient if your dog is a fan of...

HA!!! i'm consistent. errr, predictable.

i've won prizes. and i have a tape of a non-prize winning performance of the monkees, which, i think, was brilliant, no doubt due to my drunken friend, who i met that night. ahh, the good ole days.

salads 101, quickly followed up with ass-kissing 101. i love you all.

invite me next time. i'm a real good singer. errrr, or maybe i should say i'm mildly entertaining at karaoke bars.

i don't go out of my way to, but in theory, i'd like to. anything that willie gluckstern suggests (with his nice sticker on it) is a wine that i'm sure i want to drink.

rich, try Total Vines in hackensack. very large selection, very inexpensive. it lacks in a few areas, but good overall.

he's got one.

[freak]

seedless grapes only 99 cents a lb! [ummmmm, does anyone actually really ever buy the kind *with* the seeds?]

i have one by delonghi. i find it relatively useless. too small. too much of a hassle. i have better luck with a pan and oil.

what do i like in my salad??? DUCK. meat and skin.

a great topic, and i think we did it before. i had better go back to make sure my answers match cote du rhones ravenswood zins chianti classicos unoaked sauvignon blanc (generally new zealand or CA, some loire) pinot blanc from alsace liore cab francs (mostly chinon) basically, i try to not go over 15 dollars, no oak in whites, and low tanins in reds.

considering how good peanut butter is for you and all, do these parents also give their kids Crack in a Carafe as a midafternoon snck? i'm eating dannon light n fit orange mango yogurt for the first time ever right now. i don't think i've ever seen a color quite like this. i don't think it's a color that one should be eating.

yaaaaaaaaaaaaaaaaayyyy!!!!!!!!!!!!!!!!!!!

what happens when they go in the boiling hot sauce?

reserving the liquid is key if you want to make any kind of mushroom sauce. it can get quite flavorful. in fact, when i'm making mushroom sauces, i'll use fresh mushrooms *and* dried, just so i have that concentrated flavor to add to the sauce. hot water is key. wine is nice, so you don't have to add water to your sauce, but then you probably wouldn't heat the wine. i find that the benefits of the hot water outweigh the downside of adding water to your sauce.

if you'll allow me to generalize, i'm guessing that about 98% of the people who eat at these places think that "aged beef" is "old."

maybe i'm missing something, but why would there be a need to dumb-down your food for guests? i can't imagine that. i would cook what i always cook, but of course taking into consideration any likes/dislikes that they may have.

no. please.

did you get a receipt for the taxman? you clearly got ripped off if you didn't.

you don't. i don't know if we want to get into the discussion of if it's "better" charred or not. ho hum.

and you don't get the free piss. seriously. what's your favorite dirty water dog cart in NYC? i'm trying to find the best deal on urine and cockroach bits.

LOL!!!!! it's for charity. write if off if you want to, and you're only paying an extra 1.21. jesus freakin christ. at least you know they're not pissing in the water at night.