g.johnson

OED: So one would guess English, though Webster is wrong (about so many things, like spelling).

As one so often does.

I've tried making naan on a pizza stone in a 500F oven. Wasn't good. The fault may lie with the recipe (Madhur Jaffrey so unlikely) or the technique (g. so quite possible) but in a tandoor the intense heat comes from all sides which you can't duplicate with a stone.

which begs the question: what elements of a tandoor make it unique, and can you approximate those elements at home. yeah, the sucker is hot. yeah, it's made of clay. but how about another angle? pizza stone maybe? takers? I think tandoors reach 800F. Edit: So, no, you can't approximate it at home.

The best is. The rest is..... stew. I have to disagree. However good it gets, cassoulet is a peasant dish, bas cuisine. Haute cuisine suggests conspicuous consumption and elaboration (even over-elaboration).

Then cassoulet is haute cuisine, no?

Plotters: Coarse is not necessarilty coarse, nor refined refined.

No. And I'm not necessarily disagreeing with your list. But if haute cuisine is characterized only by complexity, expense and appearance, I'm not sure I want to eat it. I want the chef to be primarily concerned with taste.

Now define 'sophisticated' and 'elegant' and we'll be home free.

Wilfrid: Curiously, your list makes no mention of how the food tastes.

The OED includes the following definition for plate. To put on a plate; to serve upon a plate. They date it from 1970.

One page of the wine list was devoted to describing a case of 1870 Lafite that J-G has acquired from a European Royal Family. Coyly they refused to name the family but then revealed that the case had been found in a Scottish Castle. Coutts have obviously called in the Queen Mother’s mortgage. $19,000 a bottle and no returns if anyone’s interested.

Will there be any bartenders up there in Heaven? Will the pubs never close, will the glass never drain? No more D.T.'s and no shakes and no horrors Very next morning you feel right as rain. O God loves a drunk, the lowest of men With the dogs in the street and the pigs in the pen. But a drunk's only trying to get free of his body And soar like an eagle high up there in heaven. His shouts and his curses are just hymns and praises To kick-start his mind now and then. O God loves a drunk, come raise up your glasses, amen. Richard Thompson

I was always partial to the original Village Idiot on First, and, a couple of doors away, Downtown Beirut although the skinheads in the former could sometimes be a little intimidating.

Yes, boss.

Anyone like to hazard a guess as to what Plotters thinks 'ephemeral' means?

We have the Le Creuset 10" circular grill pan. I love it but Yvonne finds it a bit heavy.

You are absolutely right. I misread lxt's post. Apologies. Raise a flag. Someone just courteously admitted they were wrong about something. I guess us Brits are just a little bit special. Nah. I was just caught off guard by being wrong. It's the first time it's ever happened.

You are absolutely right. I misread lxt's post. Apologies.

Any lamb curry recipe should work, probably better than it would with lamb since you can stew goat for longer without it falling to pieces.

That's because Plotter's views on Peter Luger are objective but Fat Guy's views on Ducasse are subjective. Please try to keep up.

This is the intentional fallacy. Close but no cigar. You are misusing the Intentional Fallacy. Sorry, but I'm not. The intentional fallacy is that the author's view of a work carries more weight than the reader's, which is exactly what your quote says.

Does he contradict himself? Very well, then he contradicts himself, he is large, he contains multitudes.

This is the intentional fallacy.

You have to love it.