Comments on: Note Our Low Price Point

By: TBogg » They’re not cheering for him, they’re jeering at him (Updated)

Sun, 11 Oct 2009 21:30:36 +0000

[...] ….does this mean that Gomer owes me money? [...]

By: billy pilgrim

billy pilgrim — Fri, 20 Jun 2008 15:17:15 +0000

I prefer my sausages to be indifferently breaded and frightfully grilled.

I’m sure Righteous Bubba will concur.

By: Dragon-King Wangchuck

Dragon-King Wangchuck — Fri, 20 Jun 2008 13:28:01 +0000

One of these days, Gavin’s going to cut you into little pieces and pan-fry you with fresh thyme and diced shallots, finished with a dash of sherry and a splash of cream.

Ahhh, plump juicy sausages and a splash of cream.

By: kenga

kenga — Fri, 20 Jun 2008 12:54:13 +0000

Careful with those tomatoes Eugene. I mean Gavin.

One of these days, Gavin’s going to cut you into little pieces and pan-fry you with fresh thyme and diced shallots, finished with a dash of sherry and a splash of cream.

By: Shell Goddamnit

Shell Goddamnit — Fri, 20 Jun 2008 09:42:36 +0000

I love you people. Pain & sleeplessness at 4:30 am and I’m righteously laughing. What could be better?!

By: Crissa

Crissa — Fri, 20 Jun 2008 09:39:41 +0000

I noticed an increase in unread email between this post and the prior one.

By: A Different Jake H.

A Different Jake H. — Fri, 20 Jun 2008 09:23:15 +0000

Well played, Djur, well played. I tend to prefer dick musubi to dick tempura. It's a lot like spam musubi, only, you know, with dicks.

By: Djur

Djur — Fri, 20 Jun 2008 09:17:44 +0000

I just picked up a fresh bag of dicks from the farmer’s market and I’m going to make tempura!

By: mikey's sausage

mikey's sausage — Fri, 20 Jun 2008 04:51:28 +0000

Ow!

Ooof.

Dammit.

Cut it out.

Woof.

Hoo.

Hey!

By: Johnny Coelacanth

Johnny Coelacanth — Fri, 20 Jun 2008 04:44:39 +0000

It never pays to overwork your sausage. You could go blind.

By: Smiling Mortician

Smiling Mortician — Fri, 20 Jun 2008 01:36:22 +0000

With really nice juicy sausages, I prefer not to work them too much.

Well, sure. I mean, yeah. Of course.

By: Smut Clyde

Smut Clyde — Fri, 20 Jun 2008 01:31:54 +0000

How about if I deeply bread and lightly fry my raviolis instead?
Whereever the raviolis is…

By: Dragon-King Wangchuck

Dragon-King Wangchuck — Fri, 20 Jun 2008 00:53:55 +0000

Ooooh. Now you’ve got something. Breaded and deep-fried raviolis. And if you’ve already got some shrimps ready anyways…

By: mikey

mikey — Fri, 20 Jun 2008 00:37:29 +0000

On the other hand, if you consider where we are, and where we’re most certainly going, the argument against lightly breading and deep-frying your raviolis pretty much goes away.

And my goodness, is it ever good…

mikey

By: Dragon-King Wangchuck

Dragon-King Wangchuck — Fri, 20 Jun 2008 00:34:02 +0000

With really nice juicy sausages, I prefer not to work them too much. Just a little oil (and garlic), quick sautée – with a crisp chilled white. And a Ceasar salad.

By: Doctor Missus Marita

Doctor Missus Marita — Fri, 20 Jun 2008 00:23:00 +0000

It’s a sausage ravioli, and it was finished in a pan with recaito. Very tasty.

And I’m sure that will blow Smut Clyde’s scrabble dictionary even further.

By: Smut Clyde

Smut Clyde — Fri, 20 Jun 2008 00:12:08 +0000

ravioli… sofrito… pancetta…
You’re just making these words up. Some people will do anything to win a game of Scrabble.

By: SomeNYGuy

SomeNYGuy — Fri, 20 Jun 2008 00:06:34 +0000

“Associated pancetta” sure sounds like an ingredient in an RB recipe. I’m guessing it would be sauteed convivially.

And I think Tofuvioli is conducting “La Gioconda” at the Met next season.

By: Dragon-King Wangchuck

Dragon-King Wangchuck — Fri, 20 Jun 2008 00:02:06 +0000

Doesn’t it depend on the ravioli? A meaty ravioli fried up in sofrito, maybe with sweet bell peppers and onions – huzzah! A nice full bodied red. Sounds delicious. Cheese ravioli just goes with tomato sauce incredibly well. Tofuvioli I don’t know what to do with.

By: Doctor Missus Marita

Doctor Missus Marita — Thu, 19 Jun 2008 23:34:07 +0000

Wow Robert, that sounds good and all, but I think I’ll stick with whatever it is Gav makes.

Mikey, I’m always stunned when I end up eating dinner that wasn’t microwaved and/or dumped out of a can (my time with Gavin should have gotten me used to real food, but it hasn’t yet), so the thought of any ravioli that isn’t Chef Boyardee branded is amazing to me. Even if it doesn’t have associated pancetta.