MatthewB

FWIW, Bittman is dead-on with this from his most recent column, mentioned above: "That also goes for the woody texture [of fresh lemongrass], which can be quite unpleasant unless handled correctly. Trim each stalk as you would a scallion, and remove the tough outer layers until you reach the relatively tender inner core (which is also relatively small, compared with what you started out with)."

Don't you peel it?

Fresh lemongrass isn't edible?

Isn't that the idea?

Head out right now & pick up some Labatt. Here's your hookup.

Yeah, there is an excuse. Uma.

Word. Now read this next line . . . Uma. Nipple.

In Taiwanese slang boba = nipple. I just knew this was a dirty thread. See? It's not my mind afterall.

Ya know, sometimes you just have to be practical. If Uma told me that I had to drink a six-pack of Labatt in order to get in her pants, I'd quaff that six-pack--no questions asked. And I wouldn't whine about it.

I love the juxaposition between your avatar & the purity of your heart.

Even when the guys go out drinking? Nope! no tipping anywhere, no gratuities added to bills either. waitresses get paid the same as everyone else. No tipping in cabs, hotels, etc either Ummmm, I tend think there's some tipping that goes on.

Even when the guys go out drinking?

Well, I was thinking of living people. But if we go in the other direction, Hedy at about 25 & Greta at 18. Keep asking questions & I might find a new occupation as a sandwich chef.

OK, today's a really off-beat day. Fantasy sandwich? Me, Uma, J. Lo.

I wondered that myself--as far as the dot.net thing. But then again, anyone can register a dot.net or a dot.org. And here's where http://www.springrestaurant.com takes you. Squatters.

That dude is nicer than I am. I tipped 40% when I *was* dating waitresses. But I don't date waitresses any more. (Famous last words, yea yea, I know. The flip-side--which some of my friends relished to tell me when I did date hostesses, waitresses, & managers--is "Don't shit where you eat." )

If so, you'll be a lucky--and knowing you, grateful--man. We've had three meals there in the last nine months & all have been excellent. (I won't even mention the tremendous dollar value.)

You think you've got it bad!

it's one of our constitutional rights. like smoking and undertipping i'd say. You forgot the right to mercilessly trash Rocco.

Well, didn't we found this nation so that people get to tell others what to do & how to act?

Ummmm, eerrr, different forum. Think I'll grab that bottle on my way into work to uncork when all is closed, counted and done! Cool. And let us know what *you* think.

We know that. The important--and unanswered--question is, "Why?"

Ibsen just rolled over in his grave.

That's absolutely silly advice. Must be coming from people that think good wine has to cost at $30 a bottle.

Here's the website . . . Spring Restaurant I love this place. Go early & have an aperitif in the bar. Last Friday evening we had yellowfin tuna "sashimi" over noodles & a Asian-style slaw for apps. The menu is definitely oriented toward the seasonal so some of the apps that klinger mentioned may not be on the menu that night. Wine list is solid & they rotate the "by-the-glass" listings according to the menu. I had a glass each of a Loire white, a Gruner, & a Chablis. Now what the hell is monchong? Edit1: The "Asian-style slaw" we had is the "Fresh Hawaiian Hearts of Palm & Green Papaya Salad w/ Maine lobster, shrimp, & ginger dressing." The hearts of palm & green papaya are juillened on a mandoline. Edit2: Dean, you were correct. Monchong is a Hawaiian fish. Here's what I found searching about . . . I had grilled monchong at Spring last Friday eve. I was told that this was the first ever service at which they'd offered this particular fish.