mnebergall

Mr. Fisher: First, welcome to eGullet. We are glad to have you aboard. I need to be somewhat delicate here because this forum is all about food and it's kind of hard to weave a discussion of food with the racial issues that this thread raises. I run the risk that Rocks will delete my post. But the thread seems to have morphed into a discussion of your column so hopefully the censors will allow us some leeway. At the end of your column, you quote Chef Clark as saying: All of us will be saying 'Da Sto.' How's that for eliminating stereotypes?" I think an argument could be made (not that I'm making it) that the use of the name could have the opposite effect; that is, it could perpetuate and reinforce a stereotype. Your thoughts? Spelling edit.

I think Joe wins.

I think we agree. the ultimate way to prevent your opinions from showing up in the newspapers is to not express them in the first place, keep them to your self. Whenever someone posts on eGullet, or any other online place else for that matter, the post is there for the world to see. My point is that using a screen-name generally provides pretty effective anonymity, subject to some limits (subpoena slapped on the Fat Guy for your email address or other information).

What utter rubbish. Private people have no more or less "right" to control information about themselves than anyone else, they have greater "ability" to control information. Public officials' are subject to laws such as the Freedom of Information Act only with respect to their official acts; beyond that, they are private parties. Private people are subject to the subpoena power, limited only privileges such as attorney-client and doctor/patient, and by the 5th Amendment right against compelling self-incrimination. I'd be curious whether the eGullet powers that be have ever been on the receiving end of a subpoena asking for information about an eGulleteer. I can see that happening in a libel case where a participant said something nasty about a restaurant and the restaurateur wants the identity of the poster.

Try these steaks: Get a couple of 3" thick New York strip steaks. Trim the layer of fat off of the edge. Season with salt and fresh ground pepper and perhaps some garlic. Cook over high heat for 5 mintues on each of the four sides (that's right, cook it on the edges too). Remove from grill and let sit covered with foil for 5 minutes. Then, serve by slicing on the end. You get these square slices of medium rare steak that I am sure will not disappoint. Each steak will serve 3 people.

Given the press interest in this thread, I would be foolish to comment on the substance.

Good point. This site has very stringent policies. However, Fisher could have read the posts without registering. Don, if he did register, is this something you are comfortable with. Having finally read the 'Chat with the Chef' I strongly do believe the Post article makes her look angry. Her chat shows her as a smart, gracious and committed woman which is clearly what she is. I think the latter is a better one for the public to read. Perhaps the system needs to be changed so that anyone who reads eGullet but chooses not to register, still has to agree to be bound by the terms of the user agreement. For some reason, I thought that was the way it worked already.

Is there anything in the user agreement that touches on the media issue?

She reads eGullet regularly. Besides, what have I done that can be construed as the least bit objectionable? I doubt that Al's GF's parents would appreciate it if they knew there was discussion on eGullet of his butt.

A good friend had a Swiss Army Knives she carried everywhere. Not only were the corkscrew and the bottle opener put to good use, but she used the tweezers as a roach clip. Kind of made me want to join the Swiss Army. PS anyone ever seen the New Yorker cartoon of a "French Army Knife?" It's just like the Swiss version, except all the blades are corkscrews. How about the Saturday Night Live "Swiss Army Gun." It looks like a Swiss Army knife, only it is bigger and has a gun barrel and stock that fold out. I guess you could use it to shoot the neck off of the bottle.

I would get the biggest wood screw I had on hand, a screwdriver and a pair of pliers. Drive the screw into the cork and use the pliers to pull the screw and the cork out.

You've got "eggs" on the brain.

Welcome to eGullet Span. Glad to have you aboard.

Um, your fellow men outed themselves a long time ago on the DC Picnic thread. And I quote: Let's invite some of the employees from Good Guys to our event! Strippers and BBQ - sounds like a good combination to me. Just goes to show what you know.

Bill: You need to know the secret handshake to acquire the anwer to that question. Mark

We're going to have so much fun it would be illegal to report about it afterwards. How do we know it's really you and not Mrs. Busboy? The "Club" needs a secret handshake.

This thread is to announce the formation of the Frequent, Spontaneous, Sushi Ko and Environs, Mens' Club. To compete with Cocktail Tour, Penn Quarter . Please display your interest with a PM styled "I'm in."

Well, it looks like the Sushi Ko cover is blown.

Busboy, you're not paying close enough attention. Al Dente will understand.

Make sure you peel the cellophane-like membrane off of the back side of the ribs before you start brining.

I had a couple of guys meet me at a bar after work one evening. I thought something was up when I ordered a beer and they only ordered cokes. I said what's the deal guys? They said "were Mormons." I said that's cool, you're still picking up the tab, are'nt you? They said "sure." I don't think it's such a big deal with Mormons as it might be if you like served pork to a Muslim.

So, Gillian is taking credit for the amazing weather?

How about a boys' night out. We could start off with some sushi at Sushi Ko.

OK. I have a gallon can (6 lbs. 10 oz) of Nina Brand di San Marzano Italian Peeled Tomatos, with puree, basil leaf. It says: Product of Italy on the side. It also says: Packed in via Nuova S. Marzano, Italis, exclusively for Joseph Rutigaliano and Sons, Plainfield, NJ. I have another can on my shelf that I got of a local grocer that is from Flora Italian Foods, San Marzano Style Italian Tomatos. They are imported from Italy as well. It is a 1 lb 12 oz can, and I think I paid about the same as I paid for the gallon can at Costco. In order to be authentic San Marzano tomatos, what does the can need to say? I thought that if it says San Marzano and they are imported from San Marzano, Italy, that they would be the real McCoy. However, on reflection, the denomination San Marzano "style" on the Flora brand leads me to think I may have been deceived. I have a higher confidence in the Costco Nina brand.

I think there is more to it that than. They have been following one another around for quite some time. We should let them elaborate. Lots of anecdotes.