Free Sam Sifton!

Saying that just to get a jump, because Sam Sifton, who pulled the New Media 2.0 = America's Paper of Record merged w/ the Butterball Turkey Hotline joker, will need a good lawyer after he rides up to Marblehead and stabs this guy in the neck:

I am a pretty good cook, but I am a bit flummoxed. My in-laws are coming for Thanksgiving. They want a whole fillet of beef tenderloin and a turkey. I can cook both at the same time if I have to — big professional Wolf stove — but would prefer not to. I can of course cook the beef the night before or morning of and re-heat, but EEEK! I am averse to the idea of re-heating such an expensive piece of meat. Am I just nuts? if I reheat, any recommendations? Tips? Advice? JJS, Marblehead, Massachusetts

What is this guy telling us? There is no problem, other than dude wants to tell us about his stove. "Dear Diners Journal: when I climb out of my Cayenne at the end of a long day, sometimes my wife, who is scarcely half my age, presses her supple, yet firm breasts against me as I attempt to use my instant-read thermometer to check the temperature of the magret." Sifton's answer is polite, but I hope he's on the Fung Wah with a sharp knife right now.

Comments

[gastropoda]

Looks like he's not waving but drowning by now. (They're even asking what grace to say.) The mystery is why anyone would trust a restaurant critic with cooking advice . . . Especially one who advises basting.

[generic viagra]

it sounds like copy left!

[generic viagra]

Sifton's answer is polite, but I hope he's on the Fung Wah with a sharp knife right now.