Stone

But seriously folks, what cut of lamb? (And what I miss on your other thread? Pictures of greater and lesser tits?)

Close, but no Monica. English, darling, speak English. What's close to the rump? Leg?

Is there any explanation for why they started keeping track of the numbers/eaters of duck?

Can you see me now? Can you see me now? Can you see me now? Can you see me now? Can you see me now? Can you see me now? Can you see me now? Can you see me now? Can you see me now? Can you see me now? (By the way, that's not my image. It's an image of a duck press. I'm much taller.)

Got it. Thanks. But I'm a little curious, and slightly worried, about what you mean by the "best end" of the lamb. Given what I've heard about the Scots, I assume that's the rump?

Now I know what one of these is used for: Love the little feet. Quack quack. (Do they make one of these things for kittens?)

What cuts do you use for the lamb/beef? And these are probably questions for another topic, but do you mince the onion and tomato? If not, how do they break down quickly enough to form the gravy? Blender?

How's that for a poorly worded topic? Most of the recipes I've seen for Indian meat curry calls for cooking the meat for quite a long time in order to soften it up. But restaurants obviously aren't doing this. How? Do they just have a big pot of vindaloo, etc. in the back? Do they pre-cook a whole lot of meat and then just add them to different curry sauces for serving? The world wants to know.

I remember that throughout India the "Chinese" restaurants offered "hakka noodles."

Well that was easy.

I've come to realize (y'all probably realized this long ago) that although I love Chinese food, I don't know much about it beyond what I call "Chinese food for Jews." In my mind, there are two classes of food that I understand: Hunan/Sezchwan (what is the accepted spelling of this?) on one side; and Cantonese/Mandarin on the other. If someone said we were going to a Hunan or Cantonese restaurant, I would have a pretty good idea of what types of dishes to expect. But can we discuss the more formal distinctions that separate the different types of Chinese food. What distinguishes Cantonese from mandarin from Shanghai(nese?)? Hunan from Szechuan? Yunan? Etc.?

A while back I went to a function-type dinner at Jing Fong and had some amazing Chinese food. The place is on a small street in Chinatown and you have to go up an escalator to get to the dining room. The room it huge and gaudy, often packed with numerous parties -- weddings, birthday's, etc. I recall that for the function (it was law school), for hours the staff brought out plate after plate of food. The fried rice is probably the best I've ever had. The rice was light and fluffy, not at all greasy. It has a yellowish color too it -- reminded me of something I once saw on Iron Chef when raw eggs were scrambled into the rice before frying. This is also the first place I had walnut prawns -- that wonderfully rich dish of prawn with a walnut/liquer sauce that is amazing for the first five bites and then deadly rich thereafter. A few years later it was the site of a waitstaff/tipping scandal when it came out that the owners were stealing the waiters' tips and paying something like $.50 an hour.

That site has a video clip demonstrating sharpening on a wet stone. I tried it with an old chef's knife and it was o.k., but left scratchy marks on the blade. Don't if that was just my poor technique.

I've set my eGullet control panel so that I no longer view your posts. You're nothing to me now.

Okay, here's how, but you may have to be Canadian to do it. http://www.duckyousucker.com/dys_bio.htm That's more like it. Thanks.

That sounds great. I always have trouble on the amount of the roux -- I usually have too much and whatever i'm making ends up too thick. For this recipe, would about 3 tbls fat/flour be good?

Well, duh, I can use a lighter if it's got a bottle opener built in. I'm not retarded.

I believe this inter-racial couple lives in New York:

Nice try.

I'm 36 years old, and I can't do this. Can someone tell me how? In detail. With diagrams and/or movie clips if possible.

So this long grain and his little arborio friend go into a whore-house . . . . No no no. Does anyone have a good recipe for "dirty rice." I'm sure there's a basic form and many variations, so please be creative. Also, I when I go to mid-East schwarma-type places, I love to pick up an order of rice and lentils. Usually a type of "dirty" rice mixed with lentils. (Duh.) But for the life of me I can't figure out the spices. (Well, maybe if my life were on the line I'd give it more effort, but you know what I mean.) Anyone got a recipe?

Did SD give up on moving back to the Mission? My understanding is that they moved to the downtown area temporarily because their building in the Mission had to be retrofitted, but when they decided use that opportunity to expand into the vacant place next door, the neighborhood threw a hissy fit and got their permit denied. (Seems that the neighborhood thought and expanded SD would harm the area's distinctive urine/vomit/feces appeal.) I'd be surprised if SD didn't move back, because I'm told they were the first "nice" restaurant in the Mission and had a big hand in revitalizing the neighborhood.

You the man. But you're a little blurry. Did you eat some bad seafood last night? Have the creole cooler. Lemon/garlic fries.

Can someone in the Boston area do me a favor of driving up to Medford and trying out Hungry Herbs (if it's still there). I'll reimburse the price of the sandwich and $.25 a mile (maximum 10 miles) for gas.) Best damn sandwiches in the world. They are glorious. Take pictures. Tell Herb (real name, Dennis), that "Brookline" and "BU" say hello. If you bring your family, you'll be referred to throughout as "nice family."

This is all off-topic. But I'm convinced that we should agree to accept Britain as the 51st state.