I had Chinese tonight. And it was quite good.

Neither

Good ol' USDA prime T-bone w/ onion rings and a baked potato

Yes, you are right Geoff, GOOD OLD USDA PRIME beef... who knows MORE about beef than the USA? A large part of our economy and culture was built on cattle. Interestingly enough, I came across this article tonite:

"Land and grain are expensive in Japan. So what is happening is that the beef production houses in Kobe have been contracting out to other producers to custom raise their cattle for them. Most specifically, Harris Ranch in California, among other producers in America and Australia—land and grain is cheap over there, and it's worth the shipping costs to have the cattle raised overseas. So they have the cattle raised to their exactingly specified Kobe standards, and they actually fabricate the carcasses in Kobe, making them legally "Kobe Beef" even though the cattle were actually born, bred and fed somewhere else."

Wow, CALIFORNIA... so, I am guessing if you pay $50/lb from the US or $100/lb from Japan, you are getting basically the very same product, except of course, the US product is far more fresher (obviously) and processed less (obviously) and cheaper (obviously), and thus being a far superior product at half the cost...

I rest my case and I hope we don't have to hear this silly argument EVER again... no matter how many times you bring it up in the future ;-)

Outsourcing has always been the start of the decline for anything and everything. Take, for instance, "tech support" from India, or "customer service" from Canada -- I guess now it's Kobe beef. What a shame none of us now will ever experience TRUE Kobe w/o going to Japan. (Kobe-STYLE, on the other hand, remains the same -- bred right here in the GOOD OL' U.S. OF A. !!!! )

Go to bed, amateur.

So I need to travel to Japan to eat beef that has been grown/bred/processed in the USA and then pay thousands of dollars for travel/hotels/restaurants to have the SAME meat that has travelled days and thousands of miles (and probably frozen and/or freshness and quality compromised)? Makes sense to me. I am off to bed, SOME OF US have to work tomorrow... (hidefdoublecamshootb!itch!) speaking of which, how is the website update coming? I see you have plenty of free time on your hands so I look forward to seeing a stunning re-design!!!

You can't outwit or out-argue me, so stop trying. It makes you look weak.

I've been plenty busy w/ your ex-PITA client, using mad skills you dreamed you had. Now go home and get your f'n shinebox. lol

And I have your redesign finished. It'll be based on this template. (still makes me crack up!)

I can't outwit someone that is un-armed. And you mean the same skills that got my name on your edit that made it to the investigative nightly news during the largest corporate meltdown of its kind? You got me there... but as Don Corleone once said "When does it end? Enough, it ends here".

Her complaint was that some OTHER bride's name was on the DVD. I didn't author said DVD, did I?

It ends here. ...at least for tonight. lol

Rumor has it that you've already taken that job yourself.

Tonight is chicken tagliatelle.

Let's see... I had perogies, gravlox, ham & havarti cheese in pastry, pulled bbq pork, caviar, eggrolls, lobster bonbons, riceballs, a virgin margarita, and then for dinner, excellent salmon teriyaki, risotto and grilled vegetables -- I was at a wedding at an expensive place, and I have to admit the food was quite good... I can't wait to go back sometime later this year!

We went to a small local pub for dinner. It changed hands about a year ago, plus we never really ate there, only had drinks there in the past. However, the food was outstanding and VERY inexpensive. How can you beat that combo??

I had an appetizer of onion rings, which were homemade, batter-dipped, fresh and delicious. They came without a dip or anything, but when I mentioned that I liked to dip them in horseradish, the waitress immediately brought out a small dish of sour cream with horseradish mixed in. Very nice touch.

For my entree, I had the calves liver. It came with a salad (crisp and fresh), two tender, delightful pieces of calves liver, plenty of bacon and onions, a nice vegetable medley and a choice of potato. I had the fries, and they were nice and crispy.

It was less than $20 for both appetizer AND entree, the food was fresh and delicious, the service was good and friendly, and the prices were not to be beat. The only problem is that I can't remember the name of the place!! Although at least I know WHERE it is!

You ate liver????

I hafta go out and get OzzieBoy some food.... I MAY end up driving over to Massapequa Park for a FatBurger.... I had one once in California, and it was delicious... they have a store here on the Island now... I got burger on the brain.

And thought of Paul every moment. He took me to lunch once and I ordered the liver. It positively made him gag. He kept threatening to leave and go sit at another table.

Stella will only eat Fancy Feast Medleys (the ridiculously expensive little green cans). I tried other food, but after she didn't eat for three whole days, I caved and bought her the good stuff again.

Why are you craving burgers all of a sudden?

I hate to admit this, but I got you and Paul mixed up.... I knew ONE of you hated liver (and figured that YOU'RE such a picky eater it was probably you).

Dunno why I'm craving one but I'm gonna try that place.

Enjoy!! I am NOT a picky eater, I just have rules!!!

Sounds great. Hang on to a place like that. You can't beat a comfortable pub with delicious food and reasonable prices.

The extra touch with the specially made dipping sauce was nice, and makes you remember the service. It reminds me of the time several years ago when my family and I went to our favorite local pub/restaurant. One of my kids ordered the pizza, which is a 12 inch personal pizza. A much larger pizza arrived, and when I asked if they changed their pizzas, the waitress answered thatthey were out of pizza, so the owner bought a pizza from a nearby pizzeria, but charged us his lower price, so he lost a couple of bucks on the deal, but made us feel more than welcome.

That IS a nice touch, Klyd. I love neighborhood places that are committed to their customers.

I'm going to make Halushka tonight. I haven't made it in awhile, but I finally bought some cabbage. The dumplings are store-bought, but here goes.

Dinner was disappointing. I went to FatBurger, a chain thats well-known in California. They have one store here in New York and coincidentally its only about 15 minutes away from me.

Now, I had eaten these burgers once before (in California) about 25 years ago. I remember them as being among the best I've EVER had.

I guess my memory may be lying OR my tastes have changed OR this particular store isn't all that great BUT it was hardly worth the drive.

Restaurant chains have a formula, but the fact is, the are efficient. A bigmac you get in NJ will taste very different than the very same bigmac you get in the midwest. They use suppliers closest to them, farms for the tomatoes and beef closest to them, sure the special sauce remains the same, as do the ingredients, but the flavors can easily change from one region to another since their staple products come from different distributors... Never had a fatburger, but have had sonic and wunderburger in TX... not a big fan of fastfood, especially since its hardly consistent as it once was...

SC, Save your fast-food burger cravings for White Rose

No need to save the cravings.... I get them all the time. I should've been named "Wimpy" (the character on "Popeye" who LOVES hamburgers).

I like Wimpy.

I just had burgers,chips and salad!

Lovely it was too!

chicken, mac and cheese, kale

Interesting combination... how did you have/prepare the kale? I made a simple pasta dish I saw on Molto Mario this morning... simply linquine pasta with equal parts butter, olive oil, lots of fresh cracked pepper, parsely and lots of pecorino romano cheese, simple, fast, tasty

When's your appointment w/ the cardiologist?

I have my blood/sugar/cholesterol/etc tested a minimum of twice a year... all seems to be fine as of my last appointment a month ago. Everyone knows olive oil is the lipid of choice and beats out other fatty stuff... besides, I eat a varied diet of fish, pasta, chicken, meat, veggies, i try NOT to have the same type of food twice in one week, of course it happens, but i'd be willing to publish my blood chart on this forum any day, are you willing to do the same?