NeroW

I wonder why?

Whatever's there. Gum, candy, lighters, highlighters, pens, stickers, baseball cards, Better Homes and Gardens booklets, cat-astrology booklets, etc.

Nope. I buy the first cheapest.

Cool! I forgot about this . . .

I love Lazo's and Arturo's (whichever one is less crowded) at Western and Armitage in Chicago. Have I said this yet? The carnitas burrito with avocado and sour cream and salsa and rice and beans! Hot damn! And they have tabletop Pac Man. I'm going there on my way home from school tonight. But I won't be drunk.

WHOA!

Or . . . what dope?

no i didn't. i've never done anything like this? did you do one in class? was it worth the time? thanks essvee, that looks good. there's going to be lox at the party though so it might be redundant. Dude: We did not do a seafood terrine in class. We did a pate de Campagne (all pork butt and pork liver), a chicken liver pate, and a duck terrine with pistachios and dried cherries. There was lots of "eeewwwww, gross" -ing and "man, I ain't touchin' no motherf***in' fatback"- ing going on, but those of us with (ahem) more ambitious tastes enjoyed Terrine Day. Not to split hairs, dude, but I am under the impression that what makes it a terrine is that it is cooked in an actual terrine dish. We used little baby loaf pans and baked them in a water bath. Same diff, in my opinion.

Dudes: I was not planning on adding additional salt. That packaged teriyaki sauce in combination with the soy is saaaaalllll-taaaaaay! So . . . you think the marinade as it is would be too salty for 24 hours? Even without the addition of extra salt, i.e., on the meat itself? I'm also not going to grill them. This particular Chef frowns upon the grilling of skewered items. I will not thread them until that morning.

They sell Honeycrisp at Dominick's in Chicago. One of the Baking chefs here at school brought them in about 3 weeks ago. She said she got them at Dominick's. They are very, very good.

sammy, that is awesome.

Hey dudes! I am thinking of doing this as the hot appetizer requirement for my Garde Manger final in a few weeks. Do you think it would be detrimental if I left the beef to marinate overnight? EDIT: http://recipes.egullet.com/recipes/r543.ht...a57c0a4df90efc1

All the ingredients have to be really, really cold in order for the emulsification to take place. But you probably already knew that, eh?

Beer can chicken? It really is juicy. We do it every 4th of July, among other things. Ha! Midwesterners. I have to try that fish-on-the-car thing. I don't have a dishwasher. Oh wait. I don't have a car either.

I was wondering about this the other day too, while waiting in line at the bank. What's going on? Were they ever illegal in the first place?

Saturday night was certainly awesome. I felt a little sorry for the staff of that place, but at the same time jealous that it was Lady T's birthday and not mine when we were instructed to "never bring tequila to Nuevo Leon again."

Sweet. EDIT: anything to get me through the 7AM - 1PM Food and Beverage Purchasing and Cost Control class, man. Anything.

I'll meet you there at 5:30 with a brown paper bag. Is a .40 oz. discreet enough?

Wait . . . what the hell's going on? When does the drinking start?

Man, hell no.

I'm on it. Seriously. Dean, you realize that an egullet tasting must be more thorough than this joke of a test. I want every flavor of every brand tested, not just the "house flavor". And of course it must be consumed outside, in an alley, next to a dumpster. I've actually contacted someone who is a better writer and more of a derelict than me to do this. Tommy fit only half that equation. I'm actually thinking that the "good" wine would need to be something German or other wines with fairly high residual sugar levels. Nah, the Thunderbird needs to be served in Riedel to be fully appreciated. Don't forget to use the wine clip. Damn you, that's what I was going to say! I'll do this, guys and gals, seriously.

The poor guy. He was funny and refreshing, and now he will probably never post here again. For shame!

Well, he commented on their age. Is that a snap judgement? Forgive me if there was more. I only read it once.

Seth, congratulations. I also enjoyed it that you took time to post to eGullet. If I ever have a baby ( ), I'll probably delay hospitalization as long as possible, glued to eGullet.

And his love for pasta? Yeah.