Squeat Mungry

Thanks again, Misgabi! I really didn't mean to imply that there were no berries in Australia! In fact, those pepperberries sound wonderful, and I am intensely curious about lemon myrtle! My understanding is that, much like here in California (only on an even grander scale), Australia provides a very diverse growing region for many different types of food from all over the planet, which is a marvelous (though mixed) blessing. I'm fairly certain this theory has been thoroughly debunked (which is pretty much why I took the piss in the first place). Anyway, thanks again for the great blog! Cheers, Squeat

Why do you assume that, Squeat? Well, mainly because I'm completely ignorant about Australian flora, I guess. However, I meant "I assume none [of the mentioned berries, because I think of them as European and/or North American] are native to Australia. Again, because of the complete ignorance.

Misgabi, Thanks for a fascinating blog! I'm curious about the berries. I assume these are Australian-grown berries you're talking about? I also assume none are native to Australia? It's early spring there now, correct? Are the berries in season? By the way, I was taking the piss (if, again, my assumptions are correct -- this is not a common Americanism in the assumed sense) about the revolving restaurants. I'm pretty sure the one at the Hyatt here in San Francisco goes counterclockwise, but it's been a while. Thanks again for the blog and, er, go Melbourne!(?) Cheers, Squeat Edited: those g's look just like q's when they're underlined in the eGullet font!

At the office, I refill a commercial bottle of San Pantaleone which has the best shape for volume vis a vis ease of use in refilling from the office tap. I know there are reported bacterial horror stories associated with refilling commercial plastic water bottles, but I do replace it every so often. (The original resident water of this bottle is also quite good.) At home, I drink the sweet Hetch-Hetchy tapwater directly from the tap in a pint glass (this is my favorite water, by the way -- I know Manhattanites also consider themselves (or used to?) blessed with great tapwater). My favorite temperature for drinking water is cold-tap, although I do add an ice-cube or two on our rare hot days. Squeat

Thanks MatthewB! Is it generally understood among eGulleteers to skip the internal search engine and head straight for Google? Someone on another thread mentioned being of the opinion that the eGullet search feature... er... "sucks." Thanks again, Squeat

Is there a thread on preferred brands of gin for specific cocktails? (I searched but was too dumb to find one.) Bombay Sapphire is not my favorite for a martini, either -- I'd rather have plain Bombay -- but I don't mind it in, say, a gin and tonic. Cheers, Squeat

The weird thing is I'm not obsessed with hydration. I never even think of it. I'm just thirsty! In fact, I had to google to find out how much the average or recommended average intake was. Guess I'm just a freak. Cheers, Squeat

Wow. I thought I was the only one! Except I drink all day long. I always have a bottle of water with me, and after a quick estimate and calculation I come up with an average of at least 150 ounces a day! Thats over twice what this website says is recommended for the normal adult! I drink even more at meals. I've been known to order both iced tea and lemonade in addition to water. Hope I'm not broken! Squeat

I'm usually freaked out by bathroom attendants, mainly because they usually seem to be freaks. However, there's one nightclub I go to occasionally here in San Francisco where the same guy has been there for years (I think he's still there -- it's been a while), and is very friendly without being fawning, and just seems like an all-round nice guy. The setup there is better than most, too, because he hangs out in a completely separate ante-room from the quite private stalls and urinals. The part of me that does like the idea is the germ-phobe in me. I don't have to touch faucet or door handles after I wash my hands. Of course, this is rendered useless if I have to handle money afterwards. Then I figured out to just tip him on my way in, and my hands are pristine all the way back to the table. Edited for egregious typos.

Ben, you're such an ugly little rat I should kill you with a baseball bat But, I haven't got the guts I think I must be nuts I'll have to call a friend To put an end to Ben (an end) To Ben (to Ben) To Ben

When I receive my sunny-side up eggs, the salt goes on immediately. I know what sunny-side up eggs taste like, and I know they need salt. Im not going to waste any on a test bite. Cheers, Squeat

Hey, thanks marie-louise and merle for all the great info! Lots of exploring for me to do. I've had some fairly good food at Genji, but good lord, what is up with the prices there? Cheers, Squeat

More importantly, do your revolving restaurants revolve clockwise or anticlockwise (or should that be counterclockwise?)? Cheers, Squeat

mysticonnie, please don't stop! I need more information about downtown Oakland. I've lived in San Francisco for 20 years, and in Marin before that, but the East Bay has always been a complete mystery to me. Now I work in downtown Oakland, and need lunch advice. I know about battambang, and I usually get tamales at the farmer's market on friday, but I need an East-Bayer's real scoop on the lunch scene in Oakland! Cheers, Squeat

all of god's creatures have feelings. it's just not right to kill anything in any way that might make it suffer. unless it's a cow and you're driving a piece of metal into it's skull at 1000 mph so i can have a juicy hamburger. even god says that's ok. I thought He said its throat had to be slit by a shochet.

I once accidentally stepped on a mouse -- in my bare feet! Ick -- talk about disturbing. I don't know how badly I hurt him or her, but he or she scampered into the closet quite quickly! Squeat

I'll admit to being an unusually slow eater. However, when I'm out dining and notice the rest of the party has finished, I'll simply stop and put my utensils in the "take-it-away" position. In places with well-trained waitstaff, this usually suffices. In other places, however, I have to signal and inform the waiter that I'm done. If it's really good, I'll ask to have it boxed for take-out. If I'm still hungry, I'll grab a snack later. Cheers, Squeat

Friends don't let mice drive drunk.

What on earth is Mr. Allegruci talking about? What does "equivalency" mean? All Napas are equal, but some are more equal that others? Word, money! Perhaps there is some kind of country-wide manifest oenisty involved, yo? Cheers, Scary Squeat

Mainly just to add some sympathy and support. I was unemployed for exactly one year before I landed the soul-sucking job that is now supporting me (just barely). My thoughts are with you. Not sure how many you are feeding, but had an idea for the broccoli: maybe roast (with a few cloves of the garlic, perhaps), then puree with some veal stock for a soup? Very sorry to hear of your financial duress, as a recent fellow sufferer. Best wishes for an immediate improvement in circumstances! Sincerely, Squeat

Thanks! I thought it was entertaining, too...but not sure how much interest there would be. (My first original thread.) Squeat

Yeah I was aware of the Portuguese-Indian influence (I have a friend who lives in Goa), but I'm curious how the French plays into it. This place is on my to-try list. Oddly enough and for another fusion twist, they lack a full liquor license but serve those sake cocktails that seem to be cropping up all over the map. I love Goan food! I'll have to try Tabla next time I'm in my second-favorite city! Cheers, Squeat

Maybe so. I'm sort of a newbie and couldn't decide between here, Food Media, or Wine. Should/can I request to have it moved?

There is a newish restaurant in San Francisco's Castro district called Tallula, that bills itself as Indian-Portuguese-French fusion. Don't know if that counts. Also don't know if it's any good 'cause I haven't been, but have heard several interesting and positive reviews. Cheers, Squeat Edited fur speeling

Wine-producing regions across the country are modelling themselves on Napa's success in the wine and tourist industries: NYT on Napa From the article: (You have to register to view NYT on the web, but I'm pretty sure it's free.) Cheers, Squeat