JohnnyH

That might be the funniest thing I've ever seen you write, Steven.

I don't understand. Why would you throw out everything but the dairy, which spoils faster in heat than anything else?

I really enjoy Mike Colomeco's Food Show on PBS Sundays (NY/NJ). Now there's a guy who deseerves a wider audience.

Well, the secret's out of the bag. We've been going to this joint probably twice a week since the week it opened, and I've been scared to death the whole time of what would happen once the inevitable occurred and it got discovered. I'm happy to report that quality has not dropped even a little bit, in spite of lines out the door and onto the street most nights. It's a gem.

If it were me, I'd give it a shot as hash. Couple potatoes, onions, eggs over easy, breakfast tomorrow's looking good.

Let's talk about the mixer for a moment. You say you paid to fix it, yet imply that it belongs to the chef, who has "disappeared" it in the time since you agreed to take over control of the restaurant. If she refuses to return it, how will that be resolved?

Have you had a lawyer look at any of the contracts passing between you? If not, I highly recommend that you do -- the inventory issue is just one example why.

Again, thank you.

Okay, here's something of an embarassing question but one I have to ask: If I call ahead to make a reservation at some of the places mentioned on this thread, can I expect the person on the other end to understand english? I don't speak Italian; if forced, I could probably torture them with my awful Spanish... Now that I think of it, do you think it's necessary for me to call ahead for reservations? If so, how far ahead?

Whoops...

Thank you, Adam -- I'll certainly look into the locations you mentioned. By the way, I should mention while I have the chance how much I've enjoyed reading your seafood threat -- fantastic photography.

My wife and I, along with another couple, have taken a villa in Tuscany for a week the end of July. Specifically, the town in which we'll be staying is San Giovanni Val d'Arno. I've been to Rome and Venice, although not in years, but never to Tuscany -- are there places nearby or within a reasonable travel distance (we'll have a car) that we should make sure to try?

Thanks to all. I guess it was the virtual bullet site I found it at originally.

I'm hoping someone can help me find the recipe for "roadside chicken" that was included within a thread some time ago. I had it printed out, but it was inadvertently thrown away -- I can't find it on the site for the life of me. Help?

Penzey's The Spice House Kalyustan's ← ty

Where does one go about finding Sumac, per Klink's rub recipe?

Gah. I'm happy the bags worked out for you, but you may want to give this another shot without boiling to see what the difference is. As Andrew suggested, I think you'll find it a revelation.

I have nothing to offer here -- much to my dismay -- other than to say that this is, I think, my favorite thread on egullet.

I googled this and found no hits, are those two names the name of the restaurant? Like i.e. Olive Garden, or Macaroni Grill. Or two separate entities? Got one hit on a "Obris Bistro" and another as "Culinariane". Back on related, how would you rate this against say, Blu in Montclair? My experience at Blu was mediocre, though may go visit next door this weekend for dinner. ← Two separate joints.

Less expensive than a stovetop smoker (especially if you won't use it much) are smoker bags sold at Williams Sonoma, among other places. They're impregnated with wood dust, but don't create smoke outside of the bag itself. Single use -- you just put the food inside the foil packet, place in oven, and let her rip.

The mussels weren't necessarily "bad" as in spoiled, they may just have been "not good." Mussels are filter feeders, and if they filter water that isn't exactly clean (use your imagination), they'll end up picking up the flavors of whatever pollutants are present. I've had the experience you describe -- nothing's worse.

This sure didn't take long.

Mayhaw -- just found this comment on Eater.com; thought you'd like to see it. Link: Eater. Edited to remove the text from the other site. Those who want to read it can visit Eater to do so.

Yep. bottom line is that this is consumer fraud. I'm not sure where you are, but local news television absolutely loves stories like this. Pick up the phone and give 'em a call; odds are you'll have a news truck outside and a microphone in the owner's face in pretty short order.

Interesting oped in this morning's Times on the sorry state of US/Canadian salmon. "Sardines with Your Bagel?"