tommy

cheap.

can you say...cheap.

cheap.

because it seems to be an unwritten, unofficial perk. considering that a good percentage of the time companies are paying full fare because of last minute reservations, it seems cheap to worry about the points. additionally, there is cost associated with managing those points as well. it just seems cheap is all.

i have burgundy glasses. will they work?

i have never heard those numbers. let us not forget that the banks *are* providing a service here. it's not as though they are just taking money out of the merchant's pockets for no good reason. and if you want to talk about stealing, we'll discuss ATM fees.

in reality, it's probably the same 10 people reading over and over, trying to figure out what turn of events you were reporting on.

my assumption has been that "skate" and "ray" are somehow different, although i've always questioned that. also, since we using eat the "wing" of the thing, what happens to the rest? is it edible? how much of the animal is actually the wing? so confused.

tabla in nyc served it on the bone once. i almost cried. what a pain in the butt. i'm sure the chef got some feedback because they never did it again.

i find skate to be extremely mild. a slight nuttiness to it. cooked with brown butter i see no reason why it could be a bad thing!

i used it very sparingly. it added a nice dimension. also, it served well since this was a "summer dish".

i guess plotters is back from vay-cay.

it seems really cheap of a company to do that. seriously!

there was a discussion about this phenomenon, which got quite heated if i recall, elsewhere. i was suggesting that lots and lots of cities, unlike new york, have 'burbs that are often times considered "the city." to use an example i've used, i had family who lived about 30 minutes outside of downtown chicago, if not the city limits, but if you asked them, they were from "chicago." this seems apply to what we're seeing here as well. note, this would never happen in NYC, ostensibly due to the rigid and distinct geographic borders which with is as has been blessed.

tommy -- When you have a chance, could you consider discussing why not? Do you like "regular" clam? i'm not a huge fan of clams. although, i'll eat them when they're cooked. i much prefer raw oysters, which i could eat all day every day (and practically have been for the past week ) i'm very eager to try this in a restaurant though, so if anyone knows of a specific place in NYC that serves it, i'm like, there.

i have no plans to prepare one of these. i just saw it for the first time on the TVFN on booby flay's show. the woman preparing it served it several ways, including sashimi (i think), ceviche, sauteed, and possibly one other way.

i don't think there has been any precedent in the states regarding this. and we certainly have no problem with the ethical aspect.

a day late and a dollar short. the story of my life.

are you going to tell us where you ended up and what was notable in your mind? enquiring mings...

insanity loves company.

pronounced "goo-ee-duck", and looking like the below, this has to be the most bizarre thing i've seen all year. it looks like a clam with an elephant penis, and lives up to 100 years. has anyone ever eaten or prepared one? yikes:

generally speaking, in and around NY, if the name has "NY" in the title it is to be avoided. so this isn't just an east coast/west coast thing, yo. my impression of this place is that the "malibu" is indicative more of a "state of mind", or "approach", if not simply "bright decor and fake palm trees." i shall be going soon and will report back.

talk to me about the soup of "thai flavors". what are you using for that thai feel. lemongrass? kaffir? lime juice? ginger? coconut milk? fish sauce? or are you making more of a "generic" thai influenced soup for those conservative palates. inquiring minds...

has anyone ever been to this place on oak street in ridgewood? i was talking to someone yesterday, and he said that it's the only place in ridgewood to which he regularly returns. any word?

inspired by previous discussion with researchgal and mynamejoe, i attempted a summer pasta today with fresh tomato. results were pretty good for a first round. fresh tomatoes, cubed, with evoo, s/p, fresh thyme, chunks of garlic, in the oven for 20 minutes or so. tossed with penne and fresh muzz (as italian-americans might say) in the roasting pan. added fresh basil, fresh mint before serving. served room temp. the next time, i'll be more aggressive with the thyme. it needed more methinks. also, it needed a bit more salt. for some reason, i hate adding salt for salt's sake. i would probably use capers or maybe anchovy next time. thanks to all for the inspiration. and i'm beginning to see that 1.3 megapixels just ain't cutting it these days...it wasn't as, umm, dark in real-life.