Comments on: The Gastronomer http://gastronomyblog.com My boyfriend likes Astronomy. I prefer Gastronomy. Thu, 22 May 2008 19:59:03 +0000 http://wordpress.org/?v=2.3.3 By: bern http://gastronomyblog.com/gastronomer/#comment-1073 bern Tue, 06 May 2008 20:29:45 +0000 http://gastronomyblog.com/gastronomer/#comment-1073 Since you mentioned about toilet paper job… ( commonly known as TP JOB)., and I am regarded as “seasoned TP Jobber” by my associates. I can skew out some tips and tricks. Don’t get me wrong I never claim to be master of TP Job Art. The following are steps including preparation for a perfect TP jobbing. Of course this can be modified to fit individual situation and taste. STEP ONE: House selection: - house should be on the corner so lots of people driving by see your work of art - house should has lots of hedges and HIGH trees to hang TP on - house should has no fence to trap you in case you’re caught - house should has no motion-sensitive lights to warn the owners - house should has no dog – DOH! (Unless you are mentally challenged, or physically faster than our four legs friends) Last but not least… - house doesn’t have an owner crazy enough to take down all your work of art in the middle of the night before anyone gets to witness your master piece – DOH! STEP TWO: TP TECHNIQUE -- AND BEYOND - sheer volume, we are talking about massive volume, the more the better. Heck , Juan done 6 roles, Ethan got 7, Bern got almost 8 ( creep, should counted 8, cuz the remain of 8th roles was on the driveway, when the living room light was on) . So if you want to be a master 8 roles is to be thrashed. - HIGHEST, the higher the better, the highest branches of trees, rooftop, gate, a plus is the antenna, be it old style or satellite antenna, get TP around ‘em if you get them hang, you are graduated from your internship. . - the TP shall be of high quality, it is important because the cheap stuff doesn’t cling right But it was all the EXTRAS which put TP job in the “master” category: - grocery bag ripped-into-small-pieces, colored construction paper scattered across lawn. Even in the streetlight is for “master”. - Silly string (AKA rolling barrel)! Come on – who doesn’t appreciate silly string? Especially on hedges. That stuff is stubborn. - And the coup-de-grace – the Vaseline, used motor oil, grease or whatever similar to that on the door handle; in case the owner open the door and hunt you down. NEVER NEVER: on your escape –If discovered - do NOT run in the direction of your house. And you should know why..  STEP THREE - DO NO HARM - do not destroy plants, paint, or any other properties; remember TP Job means to be a frank, not vitalization. - TP Job, once is funny, more than one not funny any more. - . “Holy crap, dude! He almost CAUGHT US!” is a bragging right. It is trademark of a master Now for the TP Jobbers wanna be out there, if you get any question feel free to email me. Since you mentioned about toilet paper job… ( commonly known as TP JOB)., and I am regarded as “seasoned TP Jobber” by my associates. I can skew out some tips and tricks. Don’t get me wrong I never claim to be master of TP Job Art. The following are steps including preparation for a perfect TP jobbing. Of course this can be modified to fit individual situation and taste.
STEP ONE:
House selection:
- house should be on the corner so lots of people driving by see your work of art
- house should has lots of hedges and HIGH trees to hang TP on
- house should has no fence to trap you in case you’re caught
- house should has no motion-sensitive lights to warn the owners
- house should has no dog – DOH! (Unless you are mentally challenged, or physically faster than our four legs friends)
Last but not least…
- house doesn’t have an owner crazy enough to take down all your work of art in the middle of the night before anyone gets to witness your master piece – DOH!

STEP TWO: TP TECHNIQUE — AND BEYOND

- sheer volume, we are talking about massive volume, the more the better. Heck , Juan done 6 roles, Ethan got 7, Bern got almost 8 ( creep, should counted 8, cuz the remain of 8th roles was on the driveway, when the living room light was on) . So if you want to be a master 8 roles is to be thrashed.
- HIGHEST, the higher the better, the highest branches of trees, rooftop, gate, a plus is the antenna, be it old style or satellite antenna, get TP around ‘em if you get them hang, you are graduated from your internship. .
- the TP shall be of high quality, it is important because the cheap stuff doesn’t cling right

But it was all the EXTRAS which put TP job in the “master” category:

- grocery bag ripped-into-small-pieces, colored construction paper scattered across lawn. Even in the streetlight is for “master”.
- Silly string (AKA rolling barrel)! Come on – who doesn’t appreciate silly string? Especially on hedges. That stuff is stubborn.
- And the coup-de-grace – the Vaseline, used motor oil, grease or whatever similar to that on the door handle; in case the owner open the door and hunt you down.

NEVER NEVER:
on your escape –If discovered - do NOT run in the direction of your house. And you should know why.. 

STEP THREE - DO NO HARM
- do not destroy plants, paint, or any other properties; remember TP Job means to be a frank, not vitalization.
- TP Job, once is funny, more than one not funny any more.
- . “Holy crap, dude! He almost CAUGHT US!” is a bragging right. It is trademark of a master

Now for the TP Jobbers wanna be out there, if you get any question feel free to email me.

]]> By: Karen http://gastronomyblog.com/gastronomer/#comment-1055 Karen Thu, 01 May 2008 00:29:20 +0000 http://gastronomyblog.com/gastronomer/#comment-1055 Hi Cathy, Thanks again for meeting up with Steven, Lam & me recently. We thoroughly enjoyed your company, Vernon and Ngu Vien. Remember you mentioned that night that you wrote an article on thit chuot dong? Guess what, when I was in Ha Noi I stumbled across that article in Time Out magazine. :) I still read your blog once a week and enjoy it greatly. If only I get to travel & eat great food as often as you do! Melbourne is a good place for foodies but not as good value as Asia! Hope all is well with you & Vernon. Take care and regards. Hi Cathy,

Thanks again for meeting up with Steven, Lam & me recently. We thoroughly enjoyed your company, Vernon and Ngu Vien.

Remember you mentioned that night that you wrote an article on thit chuot dong? Guess what, when I was in Ha Noi I stumbled across that article in Time Out magazine. :)
I still read your blog once a week and enjoy it greatly. If only I get to travel & eat great food as often as you do! Melbourne is a good place for foodies but not as good value as Asia!

Hope all is well with you & Vernon.

Take care and regards.

]]> By: Fabian http://gastronomyblog.com/gastronomer/#comment-907 Fabian Tue, 15 Apr 2008 08:34:12 +0000 http://gastronomyblog.com/gastronomer/#comment-907 Hi Catherine, I am Fabian currently living in Hong Kong. I will be moving to Saigon in about 2 weeks time and I am very excited about it. Surfing the web for good eateries in Saigon, since I know nothing and no one there. Then I found your blog which really impressed me and made me feel hungry to take on the Saigon food scene.. :p Thanks for this blog, it's really fantastic! Fabian Hi Catherine,

I am Fabian currently living in Hong Kong. I will be moving to Saigon in about 2 weeks time and I am very excited about it. Surfing the web for good eateries in Saigon, since I know nothing and no one there. Then I found your blog which really impressed me and made me feel hungry to take on the Saigon food scene.. :p

Thanks for this blog, it’s really fantastic!

Fabian

]]> By: Angela http://gastronomyblog.com/gastronomer/#comment-816 Angela Wed, 02 Apr 2008 16:01:26 +0000 http://gastronomyblog.com/gastronomer/#comment-816 I have just moved my posts to wordpress. Just a new start. Stop by and comment, ok? Thanks by the way. I will go to Saigon soon and I think I have a bit free time to stop by some of places you mentioned here - love eating and food ;) take care Angela I have just moved my posts to wordpress. Just a new start.
Stop by and comment, ok?
Thanks by the way.

I will go to Saigon soon and I think I have a bit free time to stop by some of places you mentioned here - love eating and food ;)
take care

Angela

]]> By: Britta http://gastronomyblog.com/gastronomer/#comment-741 Britta Sat, 02 Feb 2008 02:30:09 +0000 http://gastronomyblog.com/gastronomer/#comment-741 Cathy!!! Great blog--Glad to see you're still enjoying food : ) How's Vietnam? I'm not THAT far away--only a mere 7 hour flight or so to Australia. I'm currently living in Adelaide, on the southern coast. Kind of a backwater, but lots of good food, including the best gelato I've had outside Italy. (lots of bad food too. the Aussies seem to like both extremes). I especially liked your airline food reviews, I encountered similar sandwiches on Chinese airlines, though at least they gave us little golden airplane pins : ) Lemme know what's up with your life!! Cathy!!!
Great blog–Glad to see you’re still enjoying food : ) How’s Vietnam? I’m not THAT far away–only a mere 7 hour flight or so to Australia. I’m currently living in Adelaide, on the southern coast. Kind of a backwater, but lots of good food, including the best gelato I’ve had outside Italy. (lots of bad food too. the Aussies seem to like both extremes). I especially liked your airline food reviews, I encountered similar sandwiches on Chinese airlines, though at least they gave us little golden airplane pins : ) Lemme know what’s up with your life!!

]]> By: Kai Friese http://gastronomyblog.com/gastronomer/#comment-745 Kai Friese Tue, 29 Jan 2008 11:15:52 +0000 http://gastronomyblog.com/gastronomer/#comment-745 Dear Cathy Danh, my name is Kai Friese and I edit a monthly travel magazine in New Delhi. I'm writing because I've assigned myself a story on Saigon, and, inspired in no small part by your blog, I plan to focus substantially on the food. I know this is a bit presumptuous but I wanted to ask if I could meet you during my visit (Feb 1-5) and possibly go out for a meal. Needless to say I've enjoyed your writing very much. Best wishes, Kai Friese Dear Cathy Danh,

my name is Kai Friese and I edit a monthly travel magazine in New Delhi. I’m writing because I’ve assigned myself a story on Saigon, and, inspired in no small part by your blog, I plan to focus substantially on the food.

I know this is a bit presumptuous but I wanted to ask if I could meet you during my visit (Feb 1-5) and possibly go out for a meal.

Needless to say I’ve enjoyed your writing very much.

Best wishes,
Kai Friese

]]> By: kevin norris http://gastronomyblog.com/gastronomer/#comment-746 kevin norris Thu, 10 Jan 2008 22:27:36 +0000 http://gastronomyblog.com/gastronomer/#comment-746 Catherine, thanks for the invite, we'd love to chow down on some dead piggy with ya'll. we just got back from a month in Siagon yesterday, still dealin with the jet lag. Much tuffer comin back, i'm sure you know. On another note, you ever been to Menchanko-Tei ? great (cheap) Japaneese noodle house 131 E 45th perfect on a cold winter NYC day/night. my e-mail black.sheep.69@hotmail.com drop us a thread when you back on the rock, later, K~ PS we checked out Bon Xeo 45 Wifey calls in Vietnamese pizza Catherine, thanks for the invite, we’d love to chow down on some dead piggy with ya’ll. we just got back from a month in Siagon yesterday, still dealin with the jet lag. Much tuffer comin back, i’m sure you know. On another note, you ever been to Menchanko-Tei ? great (cheap) Japaneese noodle house 131 E 45th perfect on a cold winter NYC day/night. my e-mail black.sheep.69@hotmail.com drop us a thread when you back on the rock, later, K~
PS we checked out Bon Xeo 45 Wifey calls in Vietnamese pizza

]]> By: Gastronomer http://gastronomyblog.com/gastronomer/#comment-739 Gastronomer Wed, 09 Jan 2008 02:22:20 +0000 http://gastronomyblog.com/gastronomer/#comment-739 Thanks Summer! It's never too late to visit America's Finest City ;-). And about keeping fit - I'm an avid runner and try to take the stairs whenever possible. Thanks Summer! It’s never too late to visit America’s Finest City ;-). And about keeping fit - I’m an avid runner and try to take the stairs whenever possible.

]]> By: Summer http://gastronomyblog.com/gastronomer/#comment-742 Summer Tue, 08 Jan 2008 21:55:02 +0000 http://gastronomyblog.com/gastronomer/#comment-742 Wow, I totally love your blog. I'm a food lover too. If only I read your blog 3 years ago while I'm still in SD, I will follow your recommendations on restaurants to search for good food. But na... maybe it's not too late, I might visit SD again and maybe I will visit those cool places you have mentioned in your blog. So, keep the posting coming. Just curious, how do you burn all your calories after eating so much food? Wow, I totally love your blog. I’m a food lover too. If only I read your blog 3 years ago while I’m still in SD, I will follow your recommendations on restaurants to search for good food. But na… maybe it’s not too late, I might visit SD again and maybe I will visit those cool places you have mentioned in your blog. So, keep the posting coming. Just curious, how do you burn all your calories after eating so much food?

]]> By: Gastronomer http://gastronomyblog.com/gastronomer/#comment-744 Gastronomer Mon, 07 Jan 2008 07:12:42 +0000 http://gastronomyblog.com/gastronomer/#comment-744 Hey there Special K - thanks for dropping a line. Eerie connection indeed! The next time I'm in the L.E.S., my friends and I are going to head to Momofuku Saam Bar for the pork shoulder. You and the misses should join us! Hey there Special K - thanks for dropping a line. Eerie connection indeed! The next time I’m in the L.E.S., my friends and I are going to head to Momofuku Saam Bar for the pork shoulder. You and the misses should join us!

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