tommy

some people just don't like entertaining. and others just don't know how.

take this over to the nj board and watch us slap that attitude right outta ya!

then why don't you talk about some of your hoboken/nj dining experiences!!??

thanks priscilla. also curious is the use of what i would consider very american euphemisms and turns of phrase (although i can't think of any for examples). i can't imagine that this stuff is literal from japanese. and still, they weave it together seamlessly and naturally. and yes, i definitely put a lot more emphasis on the first syllable of foie gras these days, more as a playful nod to IC rather than thinking it makes me sound sophisticated...or japanese for that matter.

yup, theft is the big reason for no pepper mills. at the risk of sounding like a broken record, i'll say again that i carry my own with me to most restaurants. i have 3 portable "mini-mills"...one in the car, one at the office, and one for home to pack for trips. i'm very rarely caught without a piece of peppercorn lodged btwn two of my teeth.

this is my thread so i'm allowed to change the topic: mrs. tommy insists that the "fortune teller" lady and the "food critic" lady are one in the same. i say that they just happen to be older, um, middle-aged women with dark hair. which is it? i mean, they *are* real people, right? also, am i the only one who is completely impressed with the dubbing into english? the conversation is extremely natural, the characters are extremely developed. i'm just blown away. i am still not convinced that they aren't speaking in english right then and there (although i know they're not). does anyone have any insight as to how they were to consistent with the dubbing?

thanks rachel. i just didn't use enough. cornstarch yes, good consistency, but not enough umph. tonite will be better. i totally forgot about chili paste! i never have sherry in the house. i wouldn't even know where to buy it. does it really come in handy?

rachel, if you'd be so kind, talk a bit about your stir-fry. i've got 2 chicken breasts and i want to do a quick and tasty stir-fry tonite. i know you do this quite often, so maybe you can help? i tried last week, and the damned thing didn't have much flavor. i pretty much stuck to: garlic, ginger, a little chix broth, a bit of oyster sauce, soy sauce. the dish looked perdy, but didn't have much flavor. what am i messing? up? edit: i just posted this on the cooking board as well, so if anyone wants to help you can do so there!

i can see it now: "The Girls of Egullet" calendar. a must have for any kitchen.

hehehe. both, now that you mention it!

oh come on stefanyb, i left you wide open for the obvious. i mean, i was going to conclude my post with "and, of course, this will all be store bought", but i figured i'd leave it open a bit for y'all. you could have said something like "oh good, you're bringing mrs. tommy", or something like that. but thanks for the kind words. and regretfully i probably won't be joining you. i can only imagine what might happen with you 6 women and me in one room for a night....and =mark too. :wow:

i would like to bring the following: dazzling wit. charming personality. good looks.

you might also suggest that people bring what they actually want to drink. ahem.

i haven't, but i was there years ago (i think) when it was another brew pub. it's hard to get there though, as you have to pass kinchley's pub on the way there. yummy pizza! what were they expecting the menu to be like?

...as tommy's imagination runs wild... :wow:

the usual suspects. wondee's thai in hackensack, which was very good as always. and la carbonaia, or something like that, in ho-ho-kus. byo italian. 3rd time there and it has been very good every time. a very ambitious specials menu daily. a great neighborhood place.

and all of these years i've been told that portions in america are grossly oversized. thank god for the plate people and this conspiracy.

what version of the menu are you looking at that is only in chinese? the menu at the restaurant, as well as the one online is in english as far as i know.

i know. it must be heartbreaking for you all.

sng sling, that sounds incredible! doe the dough go right on the grates? someone asked if i've made any more, and sadly i have to say no. although, i always use it for frozen french bread pizzas.

WTF are you talking about? for the record, pure water *does* exist above 212 degrees f, depending on the atmospheric pressure in which you're heating it. steam looks like smoke sort of. i'm no expert. and i'm much more interested in Korn than corn. edit: the "WTF are you talking about" comment was directed towards the stuff about acrylimide, since i have no idea what that is.

i know that technically speaking, corn is a starch and not a vegetable. but i have to know, how many of you serve it as a veggie, with another starch (like the classic combo of mashed potato)? i mean, do you ever serve steak with corn and asparagus? wouldn't you more likely serve a grilled steak with corn (on the cob) and some roasted potatoes? mrs. tommy and i have this discussion pretty much any time corn comes up. when shopping for dinner, she'll ask what we should get, and i'll say "how about corn". and she'll say "ok, so we won't have potatoes, so what veggie?" it drives me insane. a little help here folks.

how how he said. very strange indeed. i'm cooking corn on the grill right now, and i will cook is in half the time that it recommened. ya know why? because i'm silly like that. edited for splling. i can't type today.

i'm well aware how how to cook an onion. i'm just saying that in a pinch, you can get some soft, sweet tasting onions that are just fine to get with steak in under an hour! throw some worchester on them towards the end and you'l *really* get some flavor. jeesh, everyone is so danged serious around here. :wow: :confused: :wow:

nah. you can get some decent enough sweetness out of an onion in less than an hour, cancha? if frying/broiling these steaks, a quick red wine, broth, butter, thyme thing would do the trick for me. but i love all these suggestions and might try some myself!