Whoa! I... I think I'm having a thought. Yeah, yeah, yeah, that's a thought. Now I'm having a plan. Now I'm having a wiggins.

Xander ,'First Date'


Natter 64: Yes, we still need you  

Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.


StuntHusband - Aug 28, 2009 6:11:00 am PDT #5920 of 30001
Electromagnetic candy! - Stark

Bah. I am the Queen of Gronk; all will bow before me and offer libations and cute cubbish cabana boys.

See this hour? I have yet to sleep. The fury and disappointment of the Car Situation prevented any rest whatsoever; I read a lot, did some crosswords, and stewed all night. At one point my temper actually made me break a sweat, lying down.

Unhealthy, I'm aware.

Billytea, if the BSG turn changes today, please email me. I will not be on b.org at all - I have to marshal my one remaining brain cell to do work-work.


tommyrot - Aug 28, 2009 6:13:43 am PDT #5921 of 30001
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.

More advice on what to order at fancy restaurants: [link]

Tyler Cowen, an economist at [George Mason University], has similar advice when ordering in a fancy restaurant. He advises diners to pick the item that sounds the least appetizing (he gives the example of Monkfish). He reasons that an unappetizing sounding item would not be on the menu unless the chef could make something truly exceptional out of it.

Chicken and steak are boring and easy to cook well at home. If you have the opportunity to sample the fare of a top-notch chef, it's best to choose the item that you can't get anywhere else.

...

I never order fish on Monday, unless I'm eating at a four-star restaurant where I know they are buying their fish directly from the source. I know how old most seafood is on Monday - about four to five days old!


Jesse - Aug 28, 2009 6:18:12 am PDT #5922 of 30001
Sometimes I trip on how happy we could be.

He reasons that an unappetizing sounding item would not be on the menu unless the chef could make something truly exceptional out of it.

I have had this experience, when we finally asked the waiter what to have at a tapas place -- he recommended the fish cheeks, which, really? OMG.


Trudy Booth - Aug 28, 2009 6:27:35 am PDT #5923 of 30001
Greece's financial crisis threatens to take down all of Western civilization - a civilization they themselves founded. A rather tragic irony - which is something they also invented. - Jon Stewart

"What you can't cook at home" is why, on those rare occasions my Grandparents went out to eat (with or without their brood of eight), they got Chinese. It was the one thing he couldn't cook.


msbelle - Aug 28, 2009 6:40:06 am PDT #5924 of 30001
I remember the crazy days. 500 posts an hour. Nubmer! Natgbsb

OMG! I get to go to a medical records office on my lunch hour. SO EXCITED!


Sue - Aug 28, 2009 6:44:13 am PDT #5925 of 30001
hip deep in pie

Chicken and steak are boring and easy to cook well at home.

This dude has never seen me cook a steak.


Amy - Aug 28, 2009 6:44:51 am PDT #5926 of 30001
Because books.

OMG! I get to go to a medical records office on my lunch hour.

I am weak with jealousy!

My in-laws always went for Chinese when they went out, too!


Scrappy - Aug 28, 2009 6:45:48 am PDT #5927 of 30001
Life moves pretty fast. You don't stop and look around once in a while, you could miss it.

Aw, msbelle. You have a hard row to hoe lately.

I am going OUT! on a DATE! tonight with my DH. Going to see Inglourious Basterds. Woo hoo!


billytea - Aug 28, 2009 6:52:54 am PDT #5928 of 30001
You were a wrong baby who grew up wrong. The wrong kind of wrong. It's better you hear it from a friend.

My in-laws always went for Chinese when they went out, too!

Mine too. And when they stay in, come to think of it.


tommyrot - Aug 28, 2009 6:54:29 am PDT #5929 of 30001
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.

More fancy food: [link]

Myhrvold, who’s writing a book exploring the science and technology of modern cuisine, is working with six chefs, including Chris Young, formerly of the Fat Duck in London, one of Myhrvold’s favorite restaurants.

The restaurant is known for “molecular gastronomy,” manipulating food chemically and physically to create unusual taste combinations. (The current menu includes snail porridge, salmon poached in licorice gel, and mango and Douglas fir purée.) Myhrvold enthusiastically describes it as a “Klingon cafeteria” — a reference to the alien warrior race on “Star Trek.”

The still-untitled cookbook is scheduled to be completed in 2009. Myhrvold is looking for a publisher.