tommy

www.richiececere.com

glenn you're hijacking the thread.

consider it done, joseph! thanks!

good point ghostrider. i can't imagine that any onion rings that we eat at most places are actual rings of onion. they're very likely processed. but so is pork roll, and i like that a lot.

hell i thought it was The Rock's new nom de plume.

well i suppose "tenders" could be that bit connected to the breast. but i doubt it in most cases. although i think they're often just thinly sliced breast meat, as opposed to the multi-ingredient rings, nuggets, and stuff like that. unless it's BK, then yeah, it's probably extruded or molded or something fancy.

glenn you're hijacking the thread.

actually i was speaking to the larger/general issue. not to your recent meal in particular.

it don't come in "nuggets" either.

because their onion rings are so friggin good?

why do i freeze butter when i have too much if I could even leave it out on the counter for weeks? time for an experiment. although regardless if the results, i'll likely continue to refrigerate butter, and take it out an hour early to soften it up, which is the result that most people seem to want. also, rancid butter is no fun. horrible horrible taste. edit: everything i've read tells me it's a shelf-life issue. as well as a quality issue, as it might be less likely to pick up off-flavors wrapped nicely in the fridge. some thoughts here.

canola oil has a nasty fishy smell that fills the house whenever i use it to fry. this is a fact, even though some people don't have keen enough senses of smell to recognize it. i'm moving on to peanut oil for frying i think. i'm also at the point where i'm not too concerned about the relative health benefits/dangers from various oils, unless one is really really bad for me. and i cook with evoo, because it's there.

well no one is obligated to do anything but pay taxes, read egullet, and die. however, it's often a nice thing to do, especially if you're going to trash every aspect of the experience on the internet. i'm a firm believer in speaking up at the time of the crisis. i believe it is fair to give a manager or owner a chance to make things right. i believe this should happen during or at the very least immediately after the meal if possible. i believe that i don't need to be treated like a child and wait until i'm asked "is everything OK" before i speak up. i also believe that i am capable of finding fault in every meal and every server. but i choose to not. those are my beliefs. respectfully, well-fed, and generally pleased, tommy

i don't much about cake (except what's good, of course). they did my wedding cake. friends and family no longer remark on anything about my wedding except for the cake. give them a call and see if they do what you want.

Back Street Bakers in Glen Rock has been quite good in my experience. and you'll pay a premium. worth every penny. Back Street Bakers (201) 652-7259 358 S Maple Ave Glen Rock, NJ

well in your defense i've often been presented with the fish and then it has been fileted (although chinese and thai restaurants routinely plop a whole fish on the table and you go at it). i'm trying to think of times when it wasn't, but i don't order whole fish all that often because i don't want to deal with a whole fish...kinda like you.

while the bread thing *might* be questionable (will the server be back to offer your guest bread when she returns? perhaps...i know each of my guests are always asked if they want bread, so waiting is consistent with my experience), whole fish means "whole fish." you can't possible think this is a misstep (because it's not, trust me). it has more to do with the dreaded, but perhaps in this case applicable, "you don't understand whole fish."

dude, ask for your fish to be fileted or de-boned. i'm sure the kitchen will oblige.

corporations are always doing that kind of marketing to make more money. am i right suzanne?

on my last visit, i got cracked in the head by a door from an employee not once, but *twice* as i was sitting and finishing up dinner. good thing i didn't snag my sweater, or i might have *really* been upset. but it was late and i bet they were just trying to get me out of there. it's not really tuesday, but where should i have dinner? i had great luck at An American Grill the last time out. i'd like to duplicate that experience, but closer to bergen county. thoughts? (remember, solo-dining and i prefer to eat at a bar).

any ingredients list that i've seen lists "white balsamic vinegar." however, this from baking911.com sounds more reasonable: 'White balsamic vinegar is another loose interpretation of traditional balsamic. Producers add cooked-down grape juice to ordinary white-wine vinegar to give white balsamic its amber color and slightly sweet flavor' and yeah, at 4 dollars a bottle, i have to think it's nothing more than sweet white vinegar.

some info here.

a friend of mine went here an thoroughly enjoyed his meal. i don't know that he's ever had ethiopian before, but he thought it was really interesting and a good place. i just figgered i'd add that.

they are changing over to a fall menu effective tonight. we previewed the menu, which included a lot of autumnals, including the usual suspects of pumpkin and sage. the pastas are changed up a bit, and the entrees looked almost completely reworked. some of the new menu appeared on the specials menu last night as well, so we got to try 1 or 2. had a tuna carpaccio that was excellent. served with a thinly sliced fennel salad. i liked the herbal note of fresh thyme, which i wasn't expecting. also had the old standby of orrechiette and sausage, which had perhaps a bit too much oil. but the bowl is big enough that you don't even get to the bottom until you're full. meatballs and what i assume was homemade rigatoni was very good, and very, um, comforting, just as i wanted. service was attentive. pepper/cheese offered when appropriate. table de-crumbed when crumby. green olive oil poured in plate when bread arrived.

i think everyone is posting in earnest. all two of the possible opinions have been voiced several times over.