Al_Dente

I must have some form of dyslexia, as whenever I see the word "revolving" I read it as "revolting"-- which I guess is appropriate given that these restaurants typically have horrible food. The entrance to my office building has a sign that says "please use revolving door". I can't help but think to myself, "My GOD, that door IS revolting!"

There is no bathroom attendant there-- I took a star off for that. Also, the valet parker dinged up my car pretty good. You wanted "valet" parking???? Man, I thought you wanted "ballet" parking -- that's why I let my 8 year old ballerina daughter park your Prism. That explains the tutu. A Prism? I should be so lucky.

There is no bathroom attendant there-- I took a star off for that. Also, the valet parker dinged up my car pretty good.

As the aforementioned "certain eGulleteer from the DC area", naturally, I'm in! I'm up for anything that night, be it at the mysterious "soupkitchen's" establishment, Enoteca Vin, Magnolia Grill, a good BBQ joint, or the 4-star Chez Varmint.

This may have to go on the Thanksgiving menu. I looked at the recipe, sounds like you'd end up with a lot of itsy bitsy pieces. Is it the surface area that gives it a kind of deep-fried addictiveness? Anyone try any variations?

actually a little more than "mildly"

I'll have to give this a whirl.

Can we get a detailed explanation on how to do this? I've read about doing this before, but it seems you'd have to be a serious bird surgeon to pull it off... or pull all those bones out as the case may be. Could you then roast the bird conventionally? Perhaps by stringing it up into a large more or less uniform "sausage"?

Al Dente is an expert on them. Ask him about Delirium Nocturnum. You should have seen me in Belgium. Or perhaps not. Their logo doesn't feature a pink elephant for nuthin.

Wow... we had no idea...

I'm still in -mode at work, so I don't know from one day to the next whether I could get out to meet folks. If you manage to arrange something let me know. I'll try to be or at least I'm it's Friday anyway.

I second Pho 75 fo Pho.

The gnocchi rocks, as does the egg drop soup.

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.

I'm confusilated on the pronuncifications as well.

I can think of no better way to spend my 500th post. Signature changed. Mr Cutlets-- you missed out on the bbq at Varmint's. It was a beautiful thang.

Well put. I think I'll change my sig to "I will eat no swine before its time".

That was a hilarious skit. Tiny bathroom with just one toilet. Nealon hovered over Keitel as he was sitting on the can. A few moments into it Nealon directs Keitel's attention to the array of air fresheners available to him like a waiter showing the dessert tray. He even prepares neatly folded sections of toilet paper for Keitel's use. I think Keitel ended up requesting a newspaper which he then used as a tent over his head just to get a little privacy. Don't forget Cosmo Kramer's mom from Seinfeld. What was her name?

Sorry Monica-- can't make it now. Perhaps next time.

How do you keep the food from flying off the table and making a mess of the ceiling? Yeah, that was lame.

Three words: Fries, truffles, parmesan.

Sorry Mark. Gotta rave some more. I stopped by Nectar last night to pick up my credit card that I left the previous night. The bar was quiet so I sat and had a beer while reading the paper. Suddenly, the oysters showed up. Absolutely deeelish. A plate with 6 little bowls each filled with a cucumber puree, a little dill and seaweed, and a tasty little oyster plopped into the middle of it. It had a wonderful salty cukey-fresh aroma. Then I was off to Firefly... go to other thread.

A convert! Another example of eGullet making the world a better place!

Good point. My lips are sealed. As are my arteries. Good night all, Al

Had some beautiful foie gras with thin slices of nearly candied banana and pistachios tonight for an app. Also had the hanger steak (rare, but perhaps not rare enough) with perfectly crispy fingerling potatoes, chanterelles, and I believe swiss chard. Ended it with the cheese course. Everything was well executed with some great service at the bar, no doubt due in part to my dining companion's charm. Wow, foie gras twice in a week. I'll be consulting my cardiologist in the a.m.